Fresh and ripe they are served as dessert with other fruit. Preserved, they are served as a hors-d'oeuvre, and used to flavor and decorate different dishes.
Olives as well as sardines are healthful and considered one of the best hors-d'oeuvre.
OSMAZOME.
Osmazome is found in beef, mutton, full-grown domestic fowls, venison, and game; in the latter, when the bird or animal is adult.
In meat soup, the osmazome is the soluble part of the meat that dissolves in boiling, and makes nutritious broth.
In broiled or roasted pieces, it is that part which makes a kind of brown crust on the surface of the meat, and also the brownish part of the gravy.
Chicken, lamb, sucking-pig, veal, etc., do not contain any osmazome.
PARSLEY, CHERVIL, THYME, CELERY, SAGE, ETC.,—FOR WINTER USE.
Hang in the shade, under a shed, or in a garret, and in a clean and dry place, some small bunches of parsley, chervil, celery, etc., the roots upward; leave them thus till perfectly dry, then place them in your spice-box for winter use.