Herbs:

Anise: seeds, used in cookies.

Bay-leaf: leaves of a small shrub, used with tomatoes in sauces and soups. Basil: leaves, used in salads and walnut ketchup. Fennel: seeds, used for liqueurs; leaves, with fish. Garlic: salads. Mint: leaves, used in sauce for lamb, and drinks.

Marjoram:

Saffron:

Sage:

Summer savory: used for poultry stuffing.

Tarragon: leaves; used in vinegar for salad dressing; 1/4 teaspoon to 1 cup of sauce to bring out the flavor. Thyme: leaves, for poultry stuffing.

Spices:

Allspice: an evergreen from the island of Jamaica. The allspice of commerce is the berries of cassia. Used with other spices in soupstock and stews.

Capers: flower buds pickled in vinegar, used in sauce for mutton, and in tartare sauce.

Caraway: seeds, used in cookies and rye bread.

Cassia: bark of a plant from China and Bengal, a variety of cinnamon; buds, immature fruit. Used for flavor in cakes, puddings, and pickles.

Celery: seeds, used in soupstock and creamed soups.

Cinnamon: bark of a laurel from Ceylon, used with other spices, cakes, puddings, and pickles.

Cloves: dried buds from a plant in the East Indies, same uses as cinnamon, particularly with pickled peaches.

Ginger: root of a plant growing in India and China, though cultivated in Africa, Australia, and tropical

America, used in gingerbread, cookies, and puddings.

Mace: seedcoat of the nutmeg, a good flavor in creamed oysters and creamed fish. Mustard: seeds, both black and white; used in sour pickles. Mustard: prepared; ground with salt, spices, and vinegar, used with ham and corned beef. Nutmeg: seeds of a tree from the East Indies, dried after washing in lime-water and powdered, used on custards, junket, and cottage cheese. Peppers:

Black: dried, immature berries with the hulls. White: dried, mature berries without the hulls. Red: (1) Paprika: mild, dried, ripe fruit of capsicum without seeds.

(2) Cayenne: active, seeds.

(3) Tabasco: sauce prepared from capsicum. Curry powder: mixture of turmeric and other spices, used with rice and mixtures of rice and chicken and left-over meat or fish.

Extracts:

Extracts are solutions in alcohol of the odorous principle derived from aromatic fruits and plants. They contain essential oils like thymol, or the oil of thyme, menthol, or the oil of peppermint, and the oil of lemon or orange, These are all used mainly to flavor cakes and desserts.

Almond: oil of bitter almond, or oil from the seed of apricots or peaches. Anise: oil of anise. Cinnamon: oil of cinnamon.

Clove: oil of clove.

Lemon: oil from the skin of lemons.

Orange: oil from the skin of oranges.

Peppermint: oil of mint.

Vanilla: soluble matter of the vanilla bean.

Wintergreen: oil of wintergreen.

Pickles, Sauces, etc.:

A pickle is a food substance, usually fruit or vegetable, preserved in any kind of vinegar, with or without spices, without taking up any metallic compound other than salt.

Catchup (ketchup, catsup): made from properly prepared pulp of clean, sound, fresh, ripe tomatoes, with spices and with or without sugar and vinegar. Chopped capers, chili, horse-radish, mustard, or ginger may be included.

Walnut catchup: fresh green walnuts ground and soaked in vinegar and salt; used with cold meat, particularly beef.

Cassareep: from the root of the cassava, with spices; used as a basis for sauces.

Chutney: from mango apple, with chilies, spices, lemon juice, raisins, figs, salt, and sugar; used with beef.

Soy sauce: from the soy bean, fermented and mixed with brine; used largely by Chinese with rice and in chop suey.

Tabasco: pulp of the red pepper mixed with tomato, in vinegar as a preservative, used with cheese dishes and where a very hot flavor is desired.

Worcestershire: from cassareep, with spices, garlic, peppers, lime juice, curry, brown sugar, and vinegar; used in gravies and soup, also served with meats.

Devonshire sauce and Harvey sauce are similar to Worcestershire.