Obvious typographical errors have been silently corrected.
The cover was prepared by the transcriber and is placed in the public domain.
Condiments, if properly used, assure digestion and hastenthe absorption of food by the system.—THEODORE CHILD.
Copyright, 1894, by
MARY E. GREEN, M. D.
In this pamphlet no attempt has been made to give specificdirections as to the uses of spices and condiments. It mustbe borne in mind that their usage results neither from thedemands of fashion nor of a vitiated sense of taste, but fromtheir own germicidal and preservative qualities. From thespiced and perfumed mummies of the Pharaohs to the spicedapple and pickled pear of our own store-rooms, the samereason for the use of spices exists—their antiseptic qualities.A short account of the divers kinds and qualities of theseexcellent substances may lead, it is hoped, to a more intelligentuse of them in cookery. Nothing has been said about adulteration,for, while most of the adulterants of spices are harmless,still, fraud lies in the fact that the buyer pays a high price foran article part of which is worthless. As every housewifecannot be her own chemist, her safeguard lies in buying onlyof reliable spice houses.
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Maxim as ancient as the time of Democritus of Abderareads: “Whatever pleases the palate nourishes.” Modernscience has proven the truth of this maxim and has givenus acceptable reason why condiments are no morenecessary in palace of connoisseur than in hut of barbarian,why they are as eagerly used by the native of Labrador asby the swarthy son of the tropics; why they are the property ofMohammedan, Confucian, Buddhist, Gentile and Jew, of all castes,races and civilizations. Acting principally upon the nervous systemthrough the sense of smell, condiments stimulate the flow ofboth the saliva and gastric juices. They materially aid digestion,and the familiar phrase, “to make the mouth water,” states a physiologicalfact. From this standpoint the fragrant aroma of steaming[Pg 2]coffee and the savory odor of a stew are as truly condiments aspepper and salt; for condiments are the magic wand which transformsmost commonplace of foods into essences, subtle and delicious.They are equally appropriate to the steaming potage of the Frenchpeasant and the sacrificial altars of Palestine and Greece. Nothingmore closely tests the skill of the cook than his use of these appetizingflavors. Like genii of the fairy tale, they are willing, versatileand obedient as slaves; when master their pathway is strewnwith sorrowful though most aromatic wrecks of soups and horsd’œuvres. They should permeate food as incense does the atmosphere,delicate, impalpable and as indescribable as they are requisite.The too abundant