The Cook's Oracle; and Housekeeper's Manual - William Kitchiner

Orange flowers, May, June, and July.

N.B. Herbs nicely dried are a very acceptable substitute when fresh ones cannot be got; but, however carefully dried, the flavour and fragrance of the fresh herbs are incomparably finer.

THE MAGAZINE OF TASTE.—(No. 462.)

This is a convenient auxiliary to the cook: it may be arranged as a pyramidical epergne for a dormant in the centre of the table, or as a travelling store-chest.

The following sketch will enable any one to fit up an assortment of flavouring materials according to their own fancy and palate; and, we presume, will furnish sufficient variety for the amusement of the gustatory nerves of a thorough-bred grand gourmand of the first magnitude (if Cayenne and garlic have not completely consumed the sensibility of his palate), and consists of a “Sauce-box,” containing four eight-ounce bottles,[292-*] sixteen four ounce, and eight two-ounce bottles:—

1. Pickles.
2. Brandy.
3. Curaçoa ([No. 474]).
4. Syrup ([No. 475]).
5. Salad sauce (Nos. [372] and [453]).
6. Pudding catchup ([No. 446]).
7. Sauce superlative, or double relish ([No. 429]).
8. Walnut pickle.
9. Mushroom catchup ([No. 439]).
10. Vinegar.
11. Oil.
12. Mustard (see Nos. [370] and [427]).
13. Salt (see [No. 371]).
14. Curry powder ([No. 455]).
15. Soy ([No. 436]).
16. Lemon-juice.
17. Essence of anchovy ([No. 433]).
18. Pepper.
19. Cayenne ([No. 405], or [No. 406]).
20. Soup-herb powder ([No. 459]).
21. Ragoût powder ([No. 457]).
22. Pease powder ([No. 458]).
23. Zest ([No. 255]).
24. Essence of celery ([No. 409]).
25. Sweet herbs ([No. 419]).
26. Lemon-peel ([No. 408]).
27. Eschalot wine ([No. 402]).
28. Powdered mint.

In a drawer under.

Half a dozen one ounce bottles.
Weights and scales.
A graduated glass measure, divided into tea- and table-spoons.
Corkscrew.
Nutmeg-grater.
Table and tea-spoon.
Knife and fork.
A steel, and a
Small mortar.

1	5	13	21
1	6	14	22
2	7	15	23
2	8	16	24
3	9	17	25
3	10	18	26
4	11	19	27
4	12	20	28