This section is from the book "The American Woman's Cook Book", by Ruth Berolzheimer. Also available from Amazon: The Domestic Arts Edition of the American Woman's Cook Book.
Young tender leaves excellent for salad or pot herbs.
Flavor like parsley but milder. Young leaves may be used in meat and vegetable soups, salads, and as a garnish. More attractive than parsley as a garnish but not; as lasting. Used in a powdered combination called Fines Herbes.
Has a sweet hot flavor. Both seeds and leaves are used. Seeds may be used as a spice in very small quantity in pies and baked fruit. Leaves may be boiled with fish. Fresh leaves are valued by some people.
May be used both green and dry for flavoring soups and ragouts; and in stuffing for all meats and fish.
One of the most popular herbs, which may be used in many ways. A favorite garnish. May be used in fruit and vegetable salads, in sandwiches, in all soups and gravies, in meat sauces, minced and added just before serving to practically all vegetables, minced and added to white sauce.
Excellent flavor. May be used in green salads and sandwiches.
Used fresh and dried. May be used in poultry and meat stuffings; in sausage and practically all meat combinations; in cheese and vegetable combinations, as in vegetable loaf, or curry. The flowers are sometimes used in salads.
Agreeable flavor, blends well with other flavors; may be used in stuffings in meat, in vegetable soups, in sausage, with meats and with horseradish. Sorrel - Green. May be used in salads or as a pot herb. Sweet Basil - Distinct flavor of cloves. May be used for flavoring salads, soups and meats. Tarragon - Leaves have a hot, pungent taste. Valuable to use in all salads and sauces. Excellent in Tartar sauce. Leaves are pickled with gherkins. Used to flavor vinegar. Thyme - Leaves, green or dried, valuable for use in stuffings, sauces, soups and meats.
Sold whole or ground. Better combined with other spices in fruit dishes, cakes, pies, pickles, etc.
Leaves are used for garnishing and for flavor. Oil is extracted from the seed and used as anise extract.
Seeds have a spicy smell and aromatic taste. Used in baked fruit, in cakes, breads, soups, cheese and sauerkraut.
Flavor especially good in honey combinations.
Should be dark brown in color. Usually used with other spices. The combination gives a better flavor than cloves used alone. Too much gives an undesirable color as well as a bitter flavor.
Both leaves and seeds are used. Leaves are used in salads, soups and curry sauces. The seeds are used for flavoring pastries and confections in about the same way as caraway seeds.
A number of spices combined in proper proportion to give a distinct flavor to such dishes as vegetables of all kinds, meat, poultry and fish.
The inner envelope of nutmegs. May be used both in "blade" and ground form in soups, sauces, pastry, pickles.
Young tender leaves are used for greens and for salad. Seeds are used as a ground spice in salad dressings, pickles, sauces, in some vegetable cookery, and in some cheese dishes. Made into a paste and served with meats.
Sold whole or ground. Gives good flavor used alone in small amount in various soups, meat dishes, pastry and in all dough mixtures. In combination with other spices for pickles.
A Hungarian red pepper. Bright red in color. May be used in all meat and vegetable salads. In soups, both cream and stock. As a garnish for potatoes, cream cheese, salads or eggs.
The whole berry of the pepper plant.
Reduced to proper fineness by grinding and sieving. Used in all meat and vegetable dishes where the color does not affect the product*
Usually obtained from small fruited varieties of capsicum. It should be of dull red color. May be used in very small amounts in vegetables and in some salad dressings and in cheese dishes. It must be used with care, however.
Practically the same as black pepper except that the outer shell or pericarp of the berry is removed. Used where color of black pepper is undesirable.
A product of especially attractive appearance screened to uniform size and bleached.
Every part of the plant can be used to advantage. Stalks and heart may be used raw, plain or with various fillings. Outer stalks may be stewed, scalloped, or used in combination to give flavor to other vegetables such as potatoes. Trimmings may be used for flavoring soups or in any cooked meat or vegetable dishes. Dried seeds may be used in pickles, soups and salads.
Leaves are used in many ways. May be used in salad, in cream cheese, in sandwiches, omelet, soups, and in fish dishes. Mild flavor of onion.
Vegetable similar to a small onion but with the bulb divided into sections known as cloves. May be used in very small amounts in flavoring meats, soups, sauces, salads, pickles.
Valuable for its white, fleshy, pungent roots which are grated, mixed with vinegar and used as a condiment for meat, oysters, fish, sauces, and in some kinds of pickle. Young tender leaves may be used in salad or greens.
Have a delicate characteristic flavor. May be used in meat or vegetable dishes, in sauces and soups.
Popular vegetable which combines in flavor with practically all vegetables, and some fruits - e. g., apple, and orange; also with all meat and fish. Tender young tops may be minced and used as a garnish for soups and salads.
All varieties of green peppers and some of the red peppers may be used to give flavor to most forms of vegetable cookery. The green peppers of mild flavor and thick-meated type are particularly good for stuffing and for salad.
A mild onion flavor used in the same way as onions.
Used in cakes and confectionery.
Used in cakes, puddings, pies, ice-cream and candy. Sometimes used in combination with vanilla. Excellent flavor. Lemon should be more sparingly used than vanilla.
Used in desserts, beverages and candies.
Used largely in beverages and confections.
Blackberry, currant, elderberry, etc., made by steeping the fruit in the vinegar. Used in beverages, ices, and sauces.
Used instead of vinegar in salads and sauces when a milder acid is desired or when vinegar is objectionable. Used in beverages, hot or cold. Also in salads, conserves, marmalades, etc. Citric acid found in lemons, oranges and limes.
For use in sauces, gravies, etc.
Low percentage natural acid, generally acetic acid. Used as a preservative for all pickling of vegetables and fruit. To give zest or tang flavor to salad dressing; for meat, fish and vegetable sauces. Different kinds are wine vinegar, malt or beer vinegar, white vinegar, cider vinegar, tarragon vinegar.