Spices, Their Nature And Growth; The Vanilla Bean; A Talk On Tea - free ebook by Md.) McCormick & Co. (Baltimore

Read as playlist

Spices, Their Nature And Growth; The Vanilla Bean; A Talk On Tea

Md.) McCormick & Co. (Baltimore

35 chapters

34 minute read

Read as playlist

Selected Chapters

35 chapters

SPICES THEIR NATURE AND GROWTH THE VANILLA-BEAN A TALK ON TEA

SPICES THEIR NATURE AND GROWTH THE VANILLA-BEAN A TALK ON TEA

McCORMICK &amp; CO. Importers and Grinders of Spices Manufacturing Chemists Importers of Tea BALTIMORE, MARYLAND Copyright, 1915, by McCormick &amp; Co., Baltimore, Md. Dedicated to Domestic Science and to those who are devoting their energy, talent and time to the dissemination of that knowledge which makes for purer and better foods—to the Domestic Science Teachers of America. In response to hundreds of requests from schools, colleges and individuals for information regarding the diffe

1 minute read

Read Chapter

White Pepper

White Pepper

This is obtained by decorticating or removing the skin from the fully ripened black peppercorns—accomplished by maceration. White Whole Pepper grains are grayish white. They are more nearly spherical in shape than the Black Pepper berries, and have light-colored lines running from top to bottom. The more common varieties are known as Siam, Singapore and Penang....

16 minute read

Read Chapter

Red Pepper

Red Pepper

The U. S. Standards describe Red Pepper as the dried ripe fruit of any species of capsicum, a genus of the nightshade family indigenous to the American tropics. It is now cultivated in nearly all warm and temperate countries, both commercially and in the kitchen-garden. The leading commercial varieties are Zanzibar, Africa, Indias, and Japan....

16 minute read

Read Chapter

Paprika

Paprika

Paprika is botanically described as Capsicum annuum . The pods are large and brilliant to dark red. It grows in the temperate and torrid zones. It is cultivated principally in Spain ( Pimiinton ) and Hungary. The Spanish-grown product is sweet and mild, the Hungarian usually of a mildly pungent flavor. Paprika is used in cooking for its color as well as flavor. It is rapidly finding favor among American housewives. (Cinnamon or Cassia) The terms Cassia and Cinnamon, although they represent two s

31 minute read

Read Chapter

Cinnamon

Cinnamon

Is the thin, inner bark of the tree, of a pale yellowish brown color, and is found on the market in long, quill-like rolls, the smaller rolls being incased in the larger. The small dark spots on the outer surface correspond to points where the leaves were attached to the stem. True Cinnamon is native to the Island of Ceylon, but is cultivated in tropical Asia, Sumatra and Java. The yield of Ceylon Cinnamon is relatively small. Its use in the United States is limited....

22 minute read

Read Chapter

Cassia

Cassia

The ordinary commercial Cassia is the bark of the Cinnamomum Cassia , which comes from China, Japan, Indo-China and India. It is usually darker in color than true Cinnamon, rougher, and about four times as thick. Cinnamon and Cassia range in value according to type and quality, although much depends on actual flavoring strength. They are chiefly valued in the order named—Saigon, Batavia or Java and China. Those desiring a pure Ceylon Cinnamon can secure it from McCormick &amp; Company of Bal

1 minute read

Read Chapter

Mace

Mace

Mace is carefully removed from the shell surrounding the kernel of the Nutmeg by hand, although a knife is sometimes employed. It is then placed on mats or trays to dry in the sunshine. Of late years, however, artificial drying has proven so successful that it is rapidly supplanting the old method in which the sunshine dissipated some of the virtues of the Mace. Several months are required to cure it. During this time it changes from a crimson to a blood red and later to the yellowish or golden

1 minute read

Read Chapter

Mrs. King’s Bee Brand Ginger Bread

Mrs. King’s Bee Brand Ginger Bread

1 cup brown sugar 1 cup Porto Rico molasses 1 cup sour milk 1 (rounded) teaspoon soda in 2 tablespoons boiling water 1 cup boiling water 2 teaspoons Bee Brand Powdered Ginger 2 eggs and 3 cups flour 1 teaspoon Bee Brand Powdered Cinnamon ½ teaspoon Bee Brand Nutmeg 2 tablespoons lard 2 tablespoons butter ⅛ teaspoon salt 1 teaspoon baking powder 1 tablespoon baking powder 2 tablespoons lard 2 tablespoons butter ⅛ teaspoon salt 1 teaspoon baking powder 1 tablespoon baking powder Mix and sift dry i

2 minute read

Read Chapter

Waldorf Salad

Waldorf Salad

2 cups diced tart apples 2 cups diced celery 1 cup English walnuts, chopped Mix and pour over all mayonnaise dressing. Serve cold on crisp lettuce leaves.— From Bee Brand Manual of Cookery. (Cloves)...

12 minute read

Read Chapter

Cloves

Cloves

Cloves are the dry flower-buds of an evergreen ( Caryophyllus , Aromaticus or Eugenia caryophyllata ) belonging to the Myrtle family, averaging in height twenty to forty feet. The Clove-tree is cultivated in Ceylon, India, Mauritius, the West Indies and Zanzibar. The different varieties derive their names from the district of origin or the city of exportation. Cloves from Amboyna, Penang and Zanzibar are perhaps best known and are in greatest demand. The flowers grow in clusters. The green buds

1 minute read

Read Chapter

Caraway

Caraway

The Seed of the Carum Carui is indigenous to Northern Europe and cultivated to some extent in the United States. The seed is used as a flavor in the preparation of many foods....

11 minute read

Read Chapter

Cardamom

Cardamom

Commonly spelled Cardamon. The Cardamoms of Java, Ceylon and Madagascar are much alike....

3 minute read

Read Chapter

Tapioca

Tapioca

The product of the roots or tubers of the Manioc or Cassava is known as Tapioca. The plant is native to Brazil, but is cultivated in Jamaica and the Far East. There are two kinds of Tapioca—Pearl and Granulated. Both are made from the same rootstock under a slightly different process....

13 minute read

Read Chapter

Marjoram

Marjoram

The leaf of a shrubby plant, a genus of the Mint family, native to the shores of the Mediterranean; usually called Sweet Marjoram....

6 minute read

Read Chapter

Mustard

Mustard

Mustard-Seed comes from Russia, Germany, England and Holland, and to some extent from California. There are two chief divisions, yellow and brown. The brown seed comes largely from Italy and is known as Bari. The term Trieste is frequently applied to all brown Mustard-Seeds. Mustard-Seed contains two oils, known as Essential and Fatty. The Essential Oil is soluble in water. In flavor and odor it closely resembles horseradish. The Fatty Oil is mild and tasteless, insoluble in water, and is someti

46 minute read

Read Chapter

Sage

Sage

A perennial shrub about two feet high, native to Southern Europe, but cultivated in this country as a garden plant. Bee Brand Rubbed Sage is the finest Sage imported. It is rubbed and ready for use. (Vanilla)...

11 minute read

Read Chapter

Vanilla-Bean

Vanilla-Bean

The Vanilla-Bean is the fruit of the Vanilla planifolia or flat-leaved Vanilla vine and is the source from which pure or true Vanilla Extract is made. This climbing perennial belongs to the Orchid family and is indigenous to Central and South America, but reaches its perfection of flavor in Mexico. The Mexican bean sometimes attains a length of ten inches. One of the Extract Stills When gathered, the beans are yellowish green, fleshy and without odor. Their color and odor is developed by a proce

1 minute read

Read Chapter

Tea

Tea

Commercial tea is the prepared leaf or leaf-bud of an evergreen, indigenous to Asia, which in its wild state attains the general proportions of the American peach-tree. Botanically, it is known as Camellis Thea or Thea Chinensis . Under cultivation, it is kept pruned to within three to five feet high. The constant pruning encourages the growth of new branches and new leaves. The value of the Tea is in the young tender leaf. Testing Tea Teas are divided into two groups, which differ chiefly in th

1 minute read

Read Chapter

Flavoring Extracts

Flavoring Extracts

The United States Agricultural Department, Circular No. 19, contains the standards for foods. Among these are standards for Flavoring Extracts. By this regulation Extract of Lemon must contain at least 6.4 ounces of Oil of Lemon to 1 gallon of finished product, or, as the circular puts it, 5 per cent Oil of Lemon by volume, and Vanilla Extract the extractive matter from at least 13.35 ounces of the bean to the gallon of finished product. The flavor is extracted from the bean by a mixture of alco

5 minute read

Read Chapter

Fish Salad

Fish Salad

Some cold cooked fish 1 lettuce 3 tablespoons olive oil 1 tablespoon vinegar 1 hard boiled egg ½ lemon 3 pickled gherkins 1 slice of cooked beet Bee Brand pepper and salt Few grains of Bee Brand ground red pepper Free the fish from bones; separate the pieces into small flakes; mix with the lettuce, which must be well washed, wiped, and divided into shreds, season with salt, pepper and red pepper. Mix the oil and vinegar so that both are well incorporated; then pour over the fish and lettuce; mix

40 minute read

Read Chapter

Chiffonale Salad

Chiffonale Salad

1 cup diced celery 1 cup pulp of grapefruit 5 sliced and peeled tomatoes 4 chicory leaves French dressing McCormick’s Mayonnaise dressing Chopped olives Chopped parsley Green peppers cut in thin strips Break the chicory leaves into pieces for serving. Marinate all the different vegetables and grapefruit with French dressing. Arrange in separate mounds on a serving dish. Garnish each with the olives, parsley and green peppers. Pass mayonnaise dressing....

23 minute read

Read Chapter

Nuremburg Salad

Nuremburg Salad

1 lettuce 1 stalk of celery 4 cooked beets 1 peeled cucumber Cold cooked chicken or game 4 fillets of anchovy 12 olives Salt Few grains of Bee Brand ground red pepper 1 chopped onion 1 gherkin 1 hard cooked egg 1 gherkin 1 hard cooked egg Pick the lettuce into little pieces, wash and dry it in a clean cloth. Cut in strips the celery, cooked beets, cucumber, olives, fillets of anchovy, the cooked chicken or game; place all these on a dish or in a salad bowl, season with salt, red pepper, chopped

40 minute read

Read Chapter

Endive, Banana and Pimento Salad

Endive, Banana and Pimento Salad

4 bananas (cut in rather thick slices) 1 canned pimento (cut in strips) 1 head endive or escarolle Mix fruit and Pimento, pour over French dressing, and serve on the Escarolle or Endive....

12 minute read

Read Chapter

American Beauty Salad

American Beauty Salad

1 cup orange (skinned and cut in small pieces) 1 cup tart apples (peeled and cut in small pieces) 1 pineapple (fresh or canned, cut in small pieces) 1 cup heart celery (cut in small pieces) Mix thoroughly and place in small moulds or after-dinner coffee cups. Pour over each mould lemon jelly (cooled but not stiffened), colored with a few drops of McCormick’s Bee Brand Red color. When well set and firm, turn out on lettuce leaves, and serve with McCormick’s Mayonnaise. For an added garnish, half

40 minute read

Read Chapter

Cream of Potato Soup

Cream of Potato Soup

1 cup mashed potatoes 1 pint hot milk 1 extra cup milk 2 tablespoons butter 2 tablespoons flour ½ teaspoon Bee Brand white pepper ¼ teaspoon Bee Brand celery salt ½ teaspoon Bee Brand onion extract Make a white sauce of the flour, butter and extra cup of milk as in above recipes and add seasoning. Mix the mashed potatoes with the hot milk, combine with white sauce and serve at once....

24 minute read

Read Chapter

Cream of Green Pepper Soup

Cream of Green Pepper Soup

1 quart clarified soup stock 2 onions 2 large or 4 small green peppers Yolk of one egg 1 teaspoon salt ½ teaspoon Bee Brand celery salt ½ teaspoon Bee Brand white pepper Chop onion fine, cut green peppers in strips about ¼ inch long. Put stock and condiments together. Simmer slowly from 30 minutes to an hour. Just before serving beat the egg yolk and pour the hot soup over this. Serve in bouillon cups if desired....

26 minute read

Read Chapter

Delicious Quick Soup

Delicious Quick Soup

1 cup carrot cubes 1 cup potato cubes 1 large onion, sliced 1 cup celery, sliced ½ cup of fat from chicken or beef stock 1 quart water 4 tablespoons meat extract 1 bay leaf 1 teaspoon salt ¼ teaspoon Bee Brand white pepper ⅛ teaspoon Bee Brand paprika ⅛ teaspoon Bee Brand paprika Melt the fat, and in it cook the carrot, celery and onion. Stir constantly; cook about 15 minutes. Cook the potatoes in boiling water, drain, rinse in cold water and drain again. Add to other vegetables with the broth a

34 minute read

Read Chapter

Mince Pie

Mince Pie

1 cup cooked and chopped lean beef 1½ cups chopped apple 1 teaspoon salt 1 teaspoon Bee Brand cinnamon 1 teaspoon Bee Brand cloves 1 teaspoon Bee Brand allspice 1 teaspoon Bee Brand nutmeg 1 cup brown sugar ½ cup raisins ½ cup currants ½ cup citron Moisten with one cup sweet cider. ½ cup citron Moisten with one cup sweet cider. Bake in two crusts. Just before serving pour through the slits in the crust one tablespoon of fine brandy. Serve mince pie warm. This is particularly good served with pla

32 minute read

Read Chapter

Date Pudding

Date Pudding

½ lb. dates 3 tablespoons butter ½ cup molasses ½ cup milk 1⅔ cups flour ½ teaspoon baking soda ¼ teaspoon each of Bee Brand Cloves, Allspice, and Nutmeg Stone dates and cut into small pieces. Melt the butter, add molasses and milk. Mix the dry ingredients and sift to blend them thoroughly. Add these to the butter mixture and lastly add the dates. Pour into a buttered mold, cover with buttered paper and steam for one and one-half hours....

25 minute read

Read Chapter

Salmon Loaf

Salmon Loaf

1 can salmon 1 cup stale bread crumbs 2 well beaten eggs ½ cup milk 1 tablespoon finely chopped parsley 2 tablespoons melted butter Seasoning and salt—Bee Brand black pepper and Bee Brand paprika Pick one salmon, discard bones and pieces of skin. Shred meat with silver fork, mix all ingredients, and put into a well-glazed mould and bake in a pan of water for thirty minutes. Turn from mould and serve with Hollandaise sauce, or allow to get cold and slice, and serve on a dish garnished with rings

30 minute read

Read Chapter

Mackerel Souffle

Mackerel Souffle

¼ cup butter ⅓ cup flour, sifted and measured 1 pint milk 1 teaspoon salt ¼ teaspoon Bee Brand white pepper ⅛ teaspoon Bee Brand paprika 2 teaspoons parsley, chopped fine 3 egg yolks 3 egg whites 1½ cups canned mackerel Melt butter, add flour and stir until well blended, in saucepan over fire, then pour on the milk, stirring constantly. Cook to a smooth, thick cream, add seasonings, then the fish, picked over and shredded with a silver fork; then egg yolks beaten until thick, then fold in whites

35 minute read

Read Chapter

Quality vs. Purity

Quality vs. Purity

The enactment of the National Pure Food Law in 1906 did much toward awakening an interest in the purity of Foods and Drugs, and while it has been beneficial in a general way, it has had its disadvantages because it is not complete. The people have been taught by the laws and the Pure Food propagandists to believe that the word “Pure” upon a package ensures that its contents are all right. Nothing can be further from the truth. An article may be Pure and yet be of very Poor Quality; Purity means

2 minute read

Read Chapter

Bee Brand Extracts

Bee Brand Extracts

There are few houses engaged in the manufacture of Flavoring extracts which have at their disposal a laboratory such as this. Early in their business career McCormick &amp; Company realized that eternal vigilance in extract making would be the keynote of success. A Corner of the Laboratory The services of expert chemists were engaged, a modern laboratory equipped and the work of producing the world’s finest flavors begun. The task was not easy, nor has the expense been light, but today, and

54 minute read

Read Chapter

Bee Brand Spices

Bee Brand Spices

The rows of spice-mills, illustrated on page 5 , are always of interest to the guest. Long before one comes to the spice department the fragrant, pungent aroma drifts out in friendly greeting. Big electrically-driven mills pound away hour after hour, day after day, turning out savory Bee Brand Spices to tempt the fickle appetite of a busy work-a-day world. In this building one finds the products of the four corners of the globe. It is, indeed, easy to understand Sheba’s tribute to Solomon when s

2 minute read

Read Chapter

A Partial List of Bee Brand Products

A Partial List of Bee Brand Products

Bee Brand Powdered Cinnamon Bee Brand Saigon Cinnamon Bee Brand Ground Nutmegs Bee Brand Ground Ginger Bee Brand Ground Allspice Bee Brand Pickling Spice Bee Brand Whole Cloves Bee Brand Ground Cloves Bee Brand Ground Mace Bee Brand Turmeric Bee Brand Whole White Pepper Bee Brand Ground White Pepper Bee Brand Ground Black Pepper Bee Brand Ground Red Pepper Bee Brand Ground Mustard Bee Brand Celery Seed Bee Brand Celery Salt Bee Brand Onion Salt Bee Brand Curry Powder Bee Brand Rubbed Sage Bee Br

2 minute read

Read Chapter