Seasoning. — The art of seasoning rlishes
can only be acquired by experience. Accurate
directions cannot possibly be given, because
tastes differ so widely, and that which is
■agreeable to one may be insipid to another,
and too highly seasoned for a third. A cook
should endeavour to ascertain the taste of those
she serves, and should adapt the seasoning to
meet their requirements. She should add the
seasoning in small quantities, as she can easily
put in more if needed, but cannot remove what
is akeady there.
All solid ingredients — as herbs, spices, and
vegetables — need the action of heat to bring
out their flavour. Liquid flavourings, on the
contrary — such as wines, essences, and vinegars
— diffuse themselves quickly through any pre-
paration into which they are introduced, and,
more than this, are frequently lost through
being added at too early a period. It is well,
therefore, not to put them in tiU the dish is
about to be served.
The cook will find it to her advantage to
have already prepared an aromatic seasoning of
herbs and "spices. This should be kept in a
closely-stoppered bottle, and after a little has
been used, it should bo closely stoppered again
(see Herbs and Spices, Aromatic, Seasoning of,
and Herbs, Aromatic, Powdered). A good deal
of j udgment is needed in using salt and pepper.
Judiciously used, salt helps to bring out other
flavours, and there is scarcely any mixture
sweet or savoury which wUl not be improved
by the addition of a little salt. Extravagantly
used it will overpower every other flavour, and
entirely spoil a dish. A soup or stew should
be slightly salted at first. It should be salted
to a certain extent to remove a raw taste which
would otherwise be found ; and it should not be
sufficientlj' salted, because as the liquor boils
away the salt flavour will increase.
Generally speaking, it wiU bo conceded that
herbs impart a more delicate flavour than.
spices, and also that old vegetables impart a
stronger flavour than young ones. Whatever
flavourings are used they should not be per-
mitted to overpower the taste of the article
which forms the basis of a dish. Ketchups
and store sauces should be sparingly adminis-
tered, as also should be cayenne pepper, and
garlic, and all articles which possess a decided
and peculiar zest.
All those who have any experience in cookery
know very well that the success of a dish,
depends to a great extent upon the seasoning.
Any person, therefore, who desires to excel
in the art should bring to the study of it ob-
servation, thought, intelligence, judgment, and
care, a keen palate, and a steady hand, for
these qualifications are all necessary to one who
desires in preparing food to make it not only
wholesome and nourishing, but palatable and
pleasant, and perfect of its kind.
Page 1749
Presented as published in 1892. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
Seasoning. — The art of seasoning dishes can only be acquired by experience. Accurate directions cannot possibly be given, because tastes differ so widely, and that which is agreeable to one may be insipid to another, and too highly seasoned for a third. A cook should endeavour to ascertain the taste of those she serves, and should adapt the seasoning to meet their requirements. She should add the seasoning in small quantities, as she can easily put in more if needed, but cannot remove what is already there.
All solid ingredients — as herbs, spices, and vegetables — need the action of heat to bring out their flavour. Liquid flavourings, on the contrary — such as wines, essences, and vinegars — diffuse themselves quickly through any preparation into which they are introduced, and, more than this, are frequently lost through being added at too early a period. It is well, therefore, not to put them in till the dish is about to be served.
The cook will find it to her advantage to have already prepared an aromatic seasoning of herbs and "spices. This should be kept in a
closely-stoppered bottle, and after a little has been used, it should be closely stoppered again (see Herbs and Spices, Aromatic, Seasoning of, and Herbs, Aromatic, Powdered). A good deal of judgment is needed in using salt and pepper. Judiciously used, salt helps to bring out other flavours, and there is scarcely any mixture sweet or savoury which will not be improved by the addition of a little salt. Extravagantly used it will overpower every other flavour, and entirely spoil a dish. A soup or stew should be slightly salted at first. It should be salted to a certain extent to remove a raw taste which would otherwise be found ; and it should not be sufficiently salted, because as the liquor boils away the salt flavour will increase.
Generally speaking, it will be conceded that herbs impart a more delicate flavour than spices, and also that old vegetables impart a stronger flavour than young ones. Whatever flavourings are used they should not be permitted to overpower the taste of the article which forms the basis of a dish. Ketchups and store sauces should be sparingly administered, as also should be cayenne pepper, and garlic, and all articles which possess a decided and peculiar zest.
All those who have any experience in cookery know very well that the success of a dish, depends to a great extent upon the seasoning. Any person, therefore, who desires to excel in the art should bring to the study of it observation, thought, intelligence, judgment, and care, a keen palate, and a steady hand, for these qualifications are all necessary to one who desires in preparing food to make it not only wholesome and nourishing, but palatable and pleasant, and perfect of its kind.