Flavoring Extracts and Essences.
The delicate flavors of fruit and the fragrant principles of spice and other substances, as vanilla, etc., are extracted by pressure or distillation, and dissolved in spirits of wine for culinary purposes. It is found also, that certain ethers and oils may be so combined (as, for instance, potato oil) as to yield the taste and smell of many fruits, such as pears, apples, grapes, pineapples, etc. Flavoring extracts and essences are variously put up in vials and bottles; among them are LEMON, VANILLA, ROSE, ALMOND, PEACH, CELERY, GINGER, CLOVES, NUTMEG, STRAWBERRY, RASPBERRY, PINEAPPLE, NECTARINE, etc.
Isinglass and gelatine are used to make jellies, and thicken soups and gravies. Isinglass is made from the intestines of fish. Its advantages over gelatine are lighter color, less flavor, and greater thickening power. In cold water it softens, swells, becomes white and opaque. In hot water it smells a little fishy. Gelatine is made from the bones of animals; it also swells in cold water, but becomes glassy and transparent, while in hot water it has somewhat the smell of glue. It is often sold for isinglass. The test of both is in the fineness and clearness of their jelly. Calves’ foot jelly is delicate, but less firm. Gelatine is sold in sheets and shreds.
Herbs for seasoning, as, SAGE, SUMMER SAVORY, SWEET MARJORAM, THYME, etc., are sold in the leaf, and also powdered, in tins and paper packets.