This section is from the book "Mrs. Allen's Cook Book", by Mrs. Ida C. Bailey Allen. See also: The Conscious Cook: Delicious Meatless Recipes That Will Change the Way You Eat.
A small bundle of fresh or dried herbs containing a sprig each of parsley, sage, marjoram, chervil and thyme. Use in the stock pot, for pot-roasting, and in boiling fish and spaghetti. If the leaves are loose, tie in a bit of cheesecloth.
A combination of herbs minced together; made up of a teaspoonful of parsley and a half-teaspoonful each of marjoram, savory, chervil and a little sage. Sprinkle over broiled, or planked, fish, place in the fold of an omelet, strew over shirred eggs, or serve with lettuce or romaine. Dried herb leaves may be used if freshened in warm water. Use in stuffing for baked cabbage or game.
Use fresh in mint sauce, cabbage and mint salad, drinks, as orange mintade and angel tip, orange and mint salad, fruit cocktails, hot or iced tea, or lemonade; fresh, or dry, in a casserole of duck, apple jelly or gelatine, canned or dried pea soup and with peas.
Use sparingly in meat soups, bisques made of haddock and cod, or stewed tomato; cream of tomato or celery soup. Boil with veal, ham, game and fish. Use in warm water. Use in stuffing for baked cabbage or meat or fish and in brown and tomato sauces.
Use fresh, or dried and freshened; in egg salad, plain salads, creamed soups and on broiled fish.
Use fresh or dry with beef, ham, or pork, and chopped meats; sifted into cornmeal mush for frying, and occasionally with cabbage; string beans or spinach cooked with salt pork; also in bread dressings for pork, beef or ham.
When fresh, mince and sprinkle on plain salads, or sparingly on broiled fish. Use fresh or dry in making tarragon vinegar. Use in chicken, fish and veal salads.
Use with heavy meats, mixed with a little vinegar and sugar, or as a sauce made with stock and crumbs; beat into butter and spread on broiled or planked fish; use in sandwiches; add to pickled beets, or beet and cabbage salad. Dried horseradish may be freshened and used in the same way.
Use a teaspoonful in making two quarts of soup stock, boiling mutton, fish, corned beef, ham, or tongue, making tomato soup, pickling beets, cauliflower and carrots for immediate use. To use, tie loosely in cheesecloth.
Use sparingly with spiced beef, oysters, veal; in mayonnaise for shell-fish, occasionally in sauce tartare, French oyster soup, escalloped oysters, sauce for asparagus, potato croquettes. Use in rich cookies, berry pie and pound cake to produce the old-fashioned flavor.
Use very judiciously as the flavor is pronounced; with spinach, mushrooms, or in place of mace. It may be combined with pickled beets or carrots, also sweet potatoes; stuffed baked potatoes, escalloped fish. Grate over custard pie, or junkets, use in custards, any apple dish, occasionally with cooked peaches or pears, or whenever a blend of spices is desired.
Use with pickle spice, in boiling corned, or spiced, beef, ham, smoked, or fresh, tongue, occasionally with fish, and in making court bouillon. A little is delicious with chocolate, either hot or iced, or in chocolate corn starch pudding, or chocolate frappe. It combines well with boiled apples, escalloped pears, either fresh or dried, stewed figs, or prunes.
Use in candies; sparingly sprinkled on cookies; ground, in cakes, sweet rolls or bread.
Use with meats which need livening; as soup meat, boiled chicken, sweetbreads, etc., or as a sauce for ham, tongue, or fish, or in boiled or mayonnaise dressing, to be used with veal, lamb, or vegetables. Serve curried rice, or potatoes with chicken, veal, or lamb, either plain or creamed. Curry sauce may be used with quickly-boiled cabbage, cauliflower, carrots, or onions.
Use for celery soup, bouillon, in sauce for fowl, for creaming oysters, lamb, or chicken, in making chicken jelly, boiling veal for loaf; in potato soup and oyster stew.
Cheese in various forms may be used to give variety in flavoring. The most commonly used with meats, eggs, soups and spaghetti is Parmesan, but to be wholly satisfactory, this must be bought in bulk form and grated; it is also less expensive this way than in bottles. However, American cheese may be used to good advantage in a similar way. It is a good plan to save all rinds and bits of cheese, dry them in a current of air and grate them for use as needed.