FLAVOURINGS.

New Zealand Herald, Volume LXVII, Issue 20626, 26 July 1930, Page 7 (Supplement)

FLAVOURINGS.

It is ft wise cook who knows the value Cf flavourings. They turn dull dishes into piquant oncs ' nncl S ivo a twist to a jnnch-tised recipe, so that tho family is almost persuaded that it is a new one. Lemon should always bo found in tho Jcitchen, for it is the greatest of all flavourings. It takes the insipidity from stewed apple, and, sinco it never quarrels with the yolk of egg, it may bo added to all sponges, sponge puddings and custards. Used with a dash of vanilla es-

fence, it creates an entirely new and delip'ifful flavour. Use them together in the next cake you make and you will 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 puddings and blancmanges too. Even if tho 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. Jf it is difficult to get a child to drink milk, add a drop or two of vanilla and produce a straw for it to be taken through und there is rarely any furher complaint. Vanilla will also cheer up a breakfast food in tho ideas of tho 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 end puddings, and a little bottlo of each extract should be kept at hand for use jvlien required. If you use actual orange peel for flavouring cakes, mix tho grated rind with the sugar.