Foods and Household Management: A Textbook of the Household Arts

by Helen Kinne; Anna M. Cooley

6. Rapid cooling, when serving is not immediate.

Flavors suitable with meat.

Herbs. All the pot herbs including savory, marjoram, thyme, sage, pot marigold.

Vegetables. Onion, carrot, turnip, celery, celery root, parsley root and leaf.

Spices. Clove, allspice, mustard, red, black, and white pepper. Some nationalities use nutmeg.

Acids. Lemon, tomato, and other acid fruits.

EXPERIMENTS AND RECIPES

Experiment A.

Chop finely a small piece of meat, squeeze out the juice with a lemon squeezer and heat this juice in a saucepan. Observe the coagulation that takes place.