PIQUANT FLAVOURINGS

Hawke's Bay Tribune, Volume XX, Issue 239, 27 September 1930, Page 14

PIQUANT FLAVOURINGS

It is a wise cook who. knows the value of flavourings. They turn dull dishes into piquant ones, and give a twist to a much-used recipe, so that the family is almost persuaded that it is a new one.

Lemon should always be found in the kitchen, for it is the greatest of all flavourings. It takes the insipidity from stewed apple, and, since it never quarrels with the yolk of egg, it may be added to all sponges, sponge puddings and custards. Used with a dash of vanilla essence, it creates an entirely new and delightful flavour. Use them together in the next cake you make, and you will be charmed.

Vanilla, of course, should always accompany a chocolate flavouring. Chocolate cakes are much more toothsome when a drop of vanilla is added, and all the various chocolate nuddings and blancmanges, too. Even if the recipe does not specially recommend it, take the responsibility upon your own shoulders. Somehow or other vanilla often encourages children who are off their food. It is, I suppose, faintly reminiscent of that greatest of childish joys, ice-cream. If it is difficult to get a child to drink milk, aud a drop or two of vanilla and produce a straw for it to be taken through, and there rarely is any further complaint. Vanilla will also cheer up a breakfast food in the ideas of the nursery folk, making porridge and other cooked cereals quite by way of a treat.

Orange flavouring is a pleasant variation, and so is pineapple, both for cakes and puddings, and a little bottle of each extract should be kept at hand for uso when required.

If you use actual orange peel for flavouring cakes, mix the grated rind with sugar.