Extract and wines used for flavoring, whenever possible, should be added to the preparation after it has been cooked and become cold. Flavors may be considered as luxuries, but used occasionally they afford pleasure and a simple means of varying an oftentimes monotonous dietary. Only extracts made from fruits and nuts, or the real vanilla bean, should be used. All others are harmful. Select the goods of reliable and well known manufacturers, and use no others. The vanilla bean is sometimes used instead of the extract. Part of a bean is scalded in the liquid to be flavored, then dried and kept for future use. But as the drying needs be done thoroughly and with care, lest the bean become sour and mouldy, and as uniformity in flavor is not readily secured, the use of the bean is not advocated. Lemon, orange, rose, and almond extracts are made from the corresponding fruits, flower, and nut. Lemon and vanilla in combination give a pleasing flavor. Orange and almond, or, as some say, vanilla and almond produce a flavor resembling pistachio nuts. The proportions are one fourth of the latter to three fourths of the former. Cordials as maraschino, curaçoa and noyau give a delicate and pleasing flavor to any dish to which they may be added. Jamaica rum, sherry, and kirsch of good quality are much used in cooking. In hot dishes, cooking dissipates the small quantity of alcohol which they contain. Of a slightly stimulating character these are thought to be of use in stimulating a sluggish digestion. Mixed with fruit added to frozen desserts they keep the fruit from becoming hard and frozen. Caramel gives an exceedingly pleasant and agreeable flavor to custards and creams. The intense heat of liquid caramel often causes the milk or cream to which it is added, even if scalded, to curdle; when these are to be combined it is advisable to pour a few spoonfuls of boiling water into the caramel and stir until smooth, then pour this into the cream or milk. It is often combined with almonds, giving what is called "burnt almond" flavor. Coffee extract or, better still, fresh made coffee, is a common flavorer and is generally acceptable. Here strength should not be sought for in long steeping or boiling. (See Coffee Making.)