This is used, 2 or 3 drops at a time, for puddings, soups, etc. Allspice is the popular name given to Pimento or Jamaica peppeb. It is the berry of a tree (the Pimenta Offi- cinalis) -which grows in the West Indies and South America, and attains a height of 15 to 20 feet. The berries are picked green and dried in the sun, when they become black. Pimento contains about 4 per cent of an aromatic pungent oil much like cloves. It is a mild, agreeable and innocent spice. allspice. Almond. — Crush 1 cup of the kernels of peach stone, and soak them in 2 cups alcohol. In using, allow 1 teaspoon of the extract for 1 quart of cake dough or custard. The flavor is very much like almonds. Bedford Flavoring. — Put into a bottle 3 drops of peppermint, the same of oil of rose, and -^ cup deodorized alcohol; shake well, and keep corked. Essence of Celery — Soak for 12 or l-I days ^ oz. of celery seeds in 356 CAK£. ^ j)iiit of brandy. A few drops will flavor a pint of souj^ equal to a head of celery. Cherry and Plum. — The kernels of cherry and plum stones, steeped in brandy, make a nice flavoring liquid for tarts, etc. Citronelle. — Take the grated rind of 1 orange and 1 lemon i^eel, rub them to a pulp, and add ^ of a nutmeg grated; add 1 cup water and 6 whole cloves, and gently boil 2 or 3 minutes; then strain, and add 1 cup sugar, and boil to a thin syrup; keep it in a bottle. Coffee. — Infuse ^ lb. of the best ground and roasted coffee, in 1 pint alcohol. Curacoa. — This is nothing but a tincture of the Curacoa orange peel, sweetened and flavored with essential oils. Orange juice can be used in its place for flavorings; or orange essence, tinctured with cinnamon, mace or cloves. Laural Flavoring. — Take an earthen bowl, and break into it 7 or 8 bay leaves, and add 4 cloves and ^ of a nutmeg grated; then add ^ cup of water and steep for a few minutes on the stove in a basin of liot water, and covered with a saucer; now strain, add 2 tablspoons of sugar, and when cold add ^ cup deodorized alcohol✪ Laurel Flavoring. KeeiJ bottled for use. Lemon. — Put lemon peel, cut into small pieces, into a bottle, add alcohol enough to cover it, cork, and set it in a warm place 5 or 6 days, until the alcohol extracts the essential oil from the rind. It can be strengthened by adding oil of lemon, (about ^ oz. to an 8 oz. bottle) or weakened by adding more alcohol. It is easily made, cheap and good. Orange extract is made in the same way as the lemon. Maraschino. — This, when genuine, is made from the kernel of the Marasca cherry, which is grown only in Dalmatia. It is often made from the oil of bitter almonds, blended with oils of cinnamon, rose= water, etc. A similar flavor can be made as follows: Infuse ^ lb. of kernels of cherries (bruised), in 1 quart of alcohol for 6 days; add 1 drachm of oil of maraschino, and 1 lb. of white sugar, made into a syrup by boiling it in | quart of water down to a pint; strain through a fine sieve, and bottle for use. Make | or ^ the quantity if desired.

AI-modernized reading of the original text

This is used, 2 or 3 drops at a time, for puddings, soups, etc. Allspice is the popular name given to Pimento or JAMAICA pepper. It is the berry of a tree (the Pimenta Officinalis) -which grows in the West Indies and South America, and attains a height of 15 to 20 feet. The berries are picked green and dried in the sun, when they become black. Pimento contains about 4 per cent of an aromatic pungent oil much like cloves. It is a mild, agreeable and innocent spice. allspice. Almond. — Crush 1 cup of the kernels of peach stone, and soak them in 2 cups alcohol. In using, allow 1 teaspoon of the extract for 1 quart of cake dough or custard. The flavor is very much like almonds. Bedford Flavoring. — Put into a bottle 3 drops of peppermint, the same of oil of rose, and -^ cup deodorized alcohol; shake well, and keep corked. Essence of Celery — Soak for 12 or 14 days ^ oz. of celery seeds in 356 CAKE. ^ j)iiit of brandy. A few drops will flavor a pint of soup equal to a head of celery. Cherry and Plum. — The kernels of cherry and plum stones, steeped in brandy, make a nice flavoring liquid for tarts, etc. Citronelle. — Take the grated rind of 1 orange and 1 lemon i^eel, rub them to a pulp, and add ^ of a nutmeg grated; add 1 cup water and 6 whole cloves, and gently boil 2 or 3 minutes; then strain, and add 1 cup sugar, and boil to a thin syrup; keep it in a bottle. Coffee. — Infuse ^ lb. of the best ground and roasted coffee, in 1 pint alcohol. Curacoa. — This is nothing but a tincture of the Curacoa orange peel, sweetened and flavored with essential oils. Orange juice can be used in its place for flavorings; or orange essence, tinctured with cinnamon, mace or cloves. Laural Flavoring. — Take an earthen bowl, and break into it 7 or 8 bay leaves, and add 4 cloves and ^ of a nutmeg grated; then add ^ cup of water and steep for a few minutes on the stove in a basin of liot water, and covered with a saucer; now strain, add 2 tablespoons of sugar, and when cold add ^ cup deodorized alcohol. KeeiJ bottled for use. Lemon. — Put lemon peel, cut into small pieces, into a bottle, add alcohol enough to cover it, cork, and set it in a warm place 5 or 6 days, until the alcohol extracts the essential oil from the rind. It can be strengthened by adding oil of lemon, (about ^ oz. to an 8 oz. bottle) or weakened by adding more alcohol. It is easily made, cheap and good. Orange extract is made in the same way as the lemon. Maraschino. — This, when genuine, is made from the kernel of the Marasca cherry, which is grown only in Dalmatia. It is often made from the oil of bitter almonds, blended with oils of cinnamon, rose-water, etc. A similar flavor can be made as follows: Infuse ^ lb. of kernels of cherries (bruised), in 1 quart of alcohol for 6 days; add 1 drachm of oil of maraschino, and 1 lb. of white sugar, made into a syrup by boiling it in | quart of water down to a pint; strain through a fine sieve, and bottle for use. Make | or ^ the quantity if desired.

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Laurel Flavoring

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