VIII Seasoning and Flavouring Materials
Having always to substitute a familiar and time-worn flavouring, which is in the house, for the newer and particular flavour called for and required to give the distinctive “tang” to a dish, is what gives some people’s cooking a monotony that is no easier or less expensive to produce than a variety, if only the kitchen is as well supplied as it might be. Many different recipes can be made, using the same ingredients as a basis, by changing the flavouring, as in stews, cakes, etc. Macaroni and rice admit of a wide range of variation.
For the housekeeper who does not want all her cooking to taste alike, it will be found convenient to have always on hand a variety of flavouring and seasoning materials. A list is given below of the ones frequently called upon in this book; those which are commonly used in sweet dishes being grouped together, and those used in savoury dishes, such as soups, stews, etc., although in some cases these are used interchangeably: