Beat whites very stiff, then beat in one half of the sugar, beat yolks light about ten minutes, add the flavoring and balance of the sugar and beat five minutes.
Add a slight flavoring of cloves, allspice and cinnamon.
Two cups of sugar, one half cup of corn syrup, one half cup of water, whites of two eggs, one cup of chopped nuts, flavoring to taste.
Cream butter and sugar, add coffee and flavoring gradually and a little more sugar if necessary.
Cream butter and sugar until light and creamy, add yolks beaten light and beat well together, then add water and flavoring and the flour.
Cook rice in milk until soft, add sugar, salt and flavoring and pour into freezer when cold.
Pour over the stiffly beaten whites of eggs, beat this fifteen minutes, then add egg yolks, flavoring and the flour sifted three times.
Mix all together and add flavoring of vanilla, lemon, almond or nutmeg.
Make a filling of one pint of cream, one half cup sugar, one teaspoon flavoring beaten and whipped until stiff.
The fruit of Passiflora edulis is used for flavoring ices.
This flavoring ingredient, if genuine and well prepared, is one of the most useful store sauces to the experienced cook, and no trouble should be spared in its preparation.
The sediment may also be bottled for immediate use, and will be found to answer for flavoring thick soups or gravies.
The gravy should be retained for flavoring other gravies, sauces, etc.
Boil to the crack stage, add a teaspoonful of vanilla, almond or the kind of flavoring that goes best with the jelly used.
Wintergreen creams can be made by flavoring with wintergreen.
In flavoring the fondant use what combines with the jelly used--almond flavoring with the peach jelly, chocolate with currant and so on.
When using oil of peppermint or oil of cinnamon for flavoring remember it is very strong and use only a few drops, while from a half teaspoonful to a tablespoonful of extract may be used, according to the strength of flavoring desired.
Peppermint and wintergreen wafers can be made by taking some white fondant and coloring it a pale green and flavoring it with peppermint extract.
When the mixture has boiled to the hard ball stage pour it over the stiffly beaten white of one egg, add a teaspoonful of vanilla, or the kind of flavoring that will combine best with the fruit used, and beat up until light and foamy.
By flavoring with different flavoring and using different colorings you may have a variety in these drop candies.
Always add the flavoring after the syrup has been removed from the fire, as in most cases it will boil out if put in with the other ingredients.
Wintergreen wafers can be made by coloring the fondant pink and flavoring with wintergreen extract.
A good substitute for maple fondant may be made by flavoring with mapleine some of the white fondant.
Make a good white sauce, adding the yolk of an egg, and flavoring it with nutmeg.
Boil the sweetened milk, flavoring it with a few drops of vanilla essence.
Coriander is used extensively inflavoring throughout the East.
The leaves are delicious as a flavoring for meats and vegetables.
I then returned at once to my flavoring extract and sold over three dollars' worth that afternoon, making a clear profit of thirty-five dollars for my day's work.
After dinner I started out again with the flavoring extract.
With the flavoring extract and measure I started for a general canvass, going from house to house and introducing "The finest grade of lemon extract, twenty-five cents per ounce or five ounces for one dollar.
I'll take fifty cents and you own all the flavoring extract there is left, and I'll sell you the jar and graduate cheap if you want them.
In France it was much used for flavoring chocolate and tobacco.
Aunt Sarah, while using nutmeg flavoring in various other dishes, never used it for her rice pudding.
Flavor with lemon, almond or vanilla flavoring and spread on cake.
Add two beaten eggs, 2/3 of a cup of sweet milk and vanilla flavoring to taste.
Spices destroy the true apple flavor, although Aunt Sarah used sassafras root, dug from the near-by woods, for flavoring her apple butter, and it was unexcelled.
Add butter and when cool add yolk of eggs; then the flour, flavoring and stiffly beaten whites of 2 eggs.
The mint is sent to the manufacturers, where it is purified and made into flavoring extract or used in chewing gum, etc.
Vegetables require only salt for flavoring and water to fill the container.
Why is vanilla not added until the beverages are ready to be served (see Flavoring Extracts)?
Vanilla or almond flavoringare pleasing in White Cake.
Why is the flavoring not added while the mixture is cooking (see Flavoring Extracts)?
The fat from mutton has a peculiar flavor and so cannot be used in food, unless cooked with certain flavoring materials (see Mutton).
Alcoholic solutions of volatile oils derived from plants are termedflavoring extracts.
Nutmeg--1/2 teaspoonful--is a pleasing flavoring material for these cookies.
Footnote 25: If the sauce is to be served cold, it is well to allow the cooked mixture to cool before adding the vanilla (see Flavoring Extracts).
The seasoning and flavoring of gruels are most important.
Tea leaves contain flavoring and stimulating materials and a substance called tannin (sometimes called tannic acid) which interferes with digestion.
The knowledge gained in making chocolate beverage should be applied to the flavoring of a cake or of a dessert with chocolate.
Leavens and flavoringmaterials (except chocolate) used in eggless cakes have practically no food value.
The addition of salt or any spicy flavoring also helps to keep stock from deteriorating, because these materials act as preservatives and prevent the action of bacteria that cause spoiling.
These vegetables are used for two purposes: to provide flavoring and to form part of the soup itself as well as to furnish flavor.
In mutton there is a smaller percentage of water and a larger percentage of fat, protein, extractives, and flavoring substances.
It is the flavoring of stock that indicates real skill in soup making, so this is an extremely important part of the work.
When the sauce becomes thick, it is ready for the addition of any flavoring material that will make a palatable soup.
The pieces of chicken thus procured may be rinsed clean with cold water, but they should never be allowed to stand in water, because this will draw out some of the extractives, or flavoring material, soluble albumin, and mineral salts.
They are especially valuable for enriching and flavoring foods, such as beans, that are neither rich in fat nor highly flavored.
Another group of vegetables that lend themselves admirably to soup flavoring includes leeks, shallots, chives, garlic, and onions, all of which belong to the same family.
The chief object in the making of lamb and mutton stews is, as in the case of beef and veal stews, to draw from the meat as much as possible of the flavoring and nutritive materials.
Very often certain spices or certain flavoring materials may be omitted without any appreciable difference, or something that is on hand may be substituted for an ingredient that is lacking.
By this method, some of the nutritive material and much of the flavoring substance will be drawn out before the water becomes hot enough to harden them.
The meat extracts are made of the same flavoring material as that which is drawn from meat in the making of stock.
Then the pieces should be put into cold water rather than hot, in order that much of the juices and flavoring materials may be dissolved.
This is important, because the continued action of the muscles tends to make the flesh tough, but, at the same time, it increases the amount of extractives or flavoring material.
The fore quarter, although having the disadvantage of containing more bone and being tougher, is more abundantly supplied with extractives and flavoring materials.
These are essentially a fermented solution of sugar and water, with sufficient juice of some fruit for flavoring and color.
Large amounts of rectified spirits are used in the preparation of whiskies for the market, where the whisky is used only as a flavoring material.
Make some biscuits like the above, omitting the almonds, and flavoring them with a few drops of essence of vanilla.
The truffle is used for stuffing and flavoring only otherwise it is not of much value.
Flavoring extracts seldom are made from pure products and usually are artificially colored.
It's the handiest little bit of flavoring I know of,--if we all go in for it alike.
The nutrient elements of fruit consist of fruit-sugar, combinations of salts, organic acids, and various flavoring or aromatic substances.
A cheap substitute for maple-sugar has been manufactured by flavoring common sugar with the extract of hickory bark.
I like this recipe because even if you remove the skin at the end of the barbecuing, the flavoring is still there.
The juices have no where to go, so instead they just stay inside, tenderizing and flavoring the meat.
The secret of a savory soup lies in many flavors, none of which are allowed to predominate; and, minutely as rules for such flavoring may be given, only careful and frequent tasting will insure success.
Cook five minutes, and add the eggs and flavoring beaten with the sugar.
Condiments are simply seasoning or flavoring agents, and, though hardly coming under the head of food, yet have an important part to play.
One small turnip and an onion will give flavoring enough.
Have the whites a stiff froth, and stir in, adding flavoring and remainder of flour.
The cloves are added to the soup for the purpose of flavoring it.
Of course, a clear thin sauce is simply sugar dissolved in water, with butter or flavoring as you like.
You can use a hard sauce, which is butter and sugar mixed together in equal quantities, with any flavoring you like.
If you wash meat or poultry you destroy a certain amount of its flavoringand take away some of its nourishment.
At the fountains the various flavoring syrups would naturally be used, and no sugar is necessary.
This may be varied by flavoring it with a crushed garlic-clove.
Cream, whites of eggs, and flavoring all cost money; but still we do and will have it at convenient periods.
The mousse, or parfait, was made as before, but the flavoring of coffee was a cupful left from breakfast, boiled with the sugar in the place of the water usually cooked with it.
For yellow roses, use clove as flavoring and yellow as coloring.
Then she should reserve one shape for each flavoring or mixture, so that she can easily distinguish by sight different kinds of creams after they are made.
If the rule calls for one-quarter teaspoonful of a flavoring extract, measure that amount by a measuring-spoon; do not take up any spoon that happens to be convenient, and pour in what seems to be about the right quantity.
They are of no use as food except to stimulate a feeble stomach or furnish a spurt of energy, but invaluable for flavoring camp-made soups and stews when you are far away from beef.
It tastes a little like tapioca with a slight flavoring of licorice.
The above list will hopefully give you a few useful examples demonstrating the appropriate usage of "flavoring" in a variety of sentences. We hope that you will now be able to make sentences using this word.
