One method consists of boiling them in water, with a little seasoning of red pepper, ginger, and possibly lemon grass and one or two other ingredients.
A highly seasoned cold dish that is delicious for picnics or cold lunches can be made by removing the yolks from hard-cooked eggs, seasoning them, and then stuffing them into the whites, as is explained in the recipe here given.
Any of the methods of cookery that call for the application of heat may be applied to them, and in many cases they are served without cooking, merely dressing orseasoning being added.
Add the desired seasoning and a small amount of butter.
Stuff them with parsley, either cut or whole, and put in a seasoning of pepper and salt.
Put in a seasoning of shred onion and sage, pepper and salt.
Many of the poor in England, previously to the late reduction especially, have loudly lamented the high price of salt, which thousands are in the habit of using as the only seasoning to their meal of potatoes.
Strew upon each a seasoningof pepper, salt, and sweet herbs chopped small.
Cut thin slices of either fresh or cold veal, spread on them a fineseasoning of a very few crumbs, a little chopped bacon or scraped ham, and a little suet, parsley, and shalot.
Steep the crumb of a penny loaf in cream, and add to it, seasoning the whole together with salt, pepper, and nutmeg.
Smear the chops over with egg, strew the seasoning on them, and roll each in buttered paper.
Much seasoning with spices, contributes to make animal food indigestible.
When done, pour the whole on the bottom of a sieve; and with a fork lay the pieces into potting pots, some of each sort, with the seasoning about it.
Lay on a seasoning of pepper, allspice, mace, nutmeg, and a few cloves, all in fine powder.
Strew theseasoning over the head, roll it up, skewer and tie it close with tape.
Beat the eggs light, and mix the yolks well with the apple, seasoning with nutmeg only.
Set away until cold; beat the eggs very light—the sugar and seasoningwith them, and stir into the corn-starch, beating thoroughly to a smooth custard.
But in the matter of seasoningand other minor details, consult your judgment and John’s taste.
When done to a light brown, lay in a hot dish, butter each steak, seasoning with salt and pepper, cover closely, and serve.
Turn off the water, add the milk, and as soon as this boils, seasoning and butter.
Chop or grind the meat, and mix the seasoningwell through it.
You can vary the seasoning to your taste, adding a shallot or two minced very fine, some celery and small pods of cayenne pepper, which always look well in vinegar.
It is an excellent seasoning for any kind of gravy, sauce, or stew.
It is a fine seasoning for fish sauces, fish soups, and game ragoûts.
Drain well, pressing out all the water; mash soft and smooth, seasoning with butter, pepper, and salt.
Prepare the pickle by seasoning enough vinegar to cover the cabbage with equal quantities of mace, cloves, whole white peppers; a cup of sugar to every gallon of vinegar, and a teaspoonful of celery seed for every pint.
Mash while hot with a wooden spoon, seasoning with pepper, salt, and butter.
Cut up as for fricassee, and parboil, seasoning well with pepper, salt, and a lump of butter the size of an egg, to each chicken.
There was a sweet seasoning in the house; decades of flowers and winds, spare living, gentle voices and infallible cleanliness--that perfumed texture which years of fineness alone can bring to a life or to a house.
Nights alone with the Bible and the Bhagavad Gita, and one's schooldays--a weathering from the open and seasoning from the seas.
This bending and twisting of the boards does not take place as soon as they are sawed out of the log, but gradually during the process of seasoning; and, unless the lumber is kiln-dried, the more gradual the seasoning the less the bending.
And for seasoning you should take what is sharp and dry and salted, for such meats are more appetising and more satisfying.
Toil is the seasoning of delight; without desire and longing, no dish, however costly, could be sweet.
Then place them in pots of suitable size, taking great care to rub the seasoning well over them as you lay them in; because the seasoning is apt to get from the fish when you drain them.
It is better to boil the seasoning with some sweet herbs in the vinegar, and let it stand to be cold before it is put over the eels.
Cover the whole with a coarse paste, and bake it an hour or two; but finish baking in a puff paste, adding a little moreseasoning and the gravy from the meat.
Pound fillets of whiting with a quarter of a pound of butter; add the crumb of two penny rolls, soaked in cold milk, pepper and salt, with seasoning according to the taste.
Let it simmer three hours, and serve it up with a seasoning of cayenne pepper.
Into an earthen pan put Jamaica and common pepper, pounded fine, and salt; mix them and strew some at the bottom of the pan; cut your eels and lay them over it, and strew a little more seasoning over them.
If a large turtle, two pounds of butter must be cut into bits, and laid between theseasoning and the meat.
A very delicious dish is made by mixing a cup of rich cream sauce with the crab meat, seasoning it well with salt and pepper and putting in the crab-shells; cover with crumbs, dot with butter, and brown in the oven.
Sometimes add a stalk of celery to the otherseasoning as it cooks.
Cut the green pepper in half and take out all the seeds; mix with the tomato, and cook all together with the seasoning for five minutes.
Use milk, water, thickening, and seasoningas before.
The huge dome is constructed entirely of oak, dried by the seasoning of 150 years, and the combustible framework is only lined on the exterior by sheet lead.
The seasoning shed is to the timber master what his wine-cellar is to a bon vivant.
From the mills the timber is removed again upon the railroad to the seasoning shed, which covers 4 acres of ground.
The curled chervil is a good addition to the list of garnishing and seasoning vegetables.
The small, hot peppers are used for seasoningand sauces.
By air-seasoning oak and similiar hardwoods, nature performs certain functions that cannot be duplicated by any artificial means.
The present methods of air-seasoning in use have been determined by long experience, and are probably as good as they could be made for present conditions.
For this purpose both kiln-drying and air-seasoning are largely in use.
In the case of treated timber, seasoning before treatment greatly increases the effectiveness of the ordinary methods of treatment, and seasoning after treatment prevents the rapid leaching out of the salts introduced to preserve the timber.
Out-of-door Seasoning The most effective seasoning is without doubt that obtained by the uniform, slow drying which takes place in properly constructed piles outdoors, under exposure to the winds and the sun.
Upon the peculiar properties of each wood depends the difficulty or ease of the seasoning process.
In the early dawn when the dew is on the lettuce, he takes his toll of the bed, seasoning it with a radish and a snip at a leaf or two from the herb bed.
No matter how long you may leave this hay in the mow you have but to stir it to get the soft rich flavor of the sea and breathe a little of that salty vigor which seems to go to the seasoning of the best of life.
The young shoots, cut at the time of flowering and dried in the shade, are used as Sweet Marjoram for seasoning soups and meats.
The green leaves are employed in salads, and for seasoning and garnishing, like Fennel.
The leaves are employed, both in a green and dried state, for seasoning stuffings, meats, stews, and soups.
It is often used in the manner of the seed of the Common Celery for seasoning soups.
When the seasoning is over, and the survivors are thus enabled to endure the usual task of slaves, they are considered as real and substantial supplies.
At the end of this period the calculations become verified, twenty thousand[059] of those, who are annually imported, dying before the seasoning is over.
The loss in the seasoning depends, in a great measure, on two circumstances, viz.
When nice and sweet they require no seasoning but salt.
Any seasoning but salt in the croquettes spoils them.
Cook after hulling in double boiler or very gently on back of stove, adding seasoning before they are quite tender which will be in a much shorter time than with the hulls on.
If you ever use butter for seasoning in cooking, use it with summer squash; though a little heavy cream, almond or dairy, is very nice.
Corn requires the least salt for seasoning of any vegetable.
Baked squash is so sweet that it requires no seasoning but salt, though a little milk or cream may be added if it is very dry.
If more seasoningis needed, add it to suit your taste.
Put salt, pepper, and pulverized sage to them, while they are still warm, break them small, and stir them well that the seasoning may be equally distributed.
The following excellent rule forseasoning sausages is furnished by the same person whose receipt for curing hams I have been allowed to copy.
Taste it, and if there is not seasoning enough, add more.
If stuffing is made of pounded crackers, the seasoning is the same, but crackers swell so much that two gills will be plenty for a turkey.
These matters are considered in Handwork in Wood, Chapter III, on the Seasoning of Wood.
This results in checking separately both the outside and the inside, hence special precautions need to be taken in the seasoning of wood to prevent this.
The pigs in blankets are made by seasoning large oysters and folding each one in a very thin strip of bacon, pinning it with a small toothpick and browning in the frying-pan.
The sauce for the chicken is made by pressing stewed celery through a sieve, adding seasoning and thickening.
The eggs are prepared by cutting up those that have been hard boiled, seasoning them well, covering with white sauce, putting in individual baking dishes, covering with grated cheese, and browning.
This latter is made by crushing peeled and sliced cucumbers, adding seasoning and a little onion, and stewing till soft; they are then set with gelatine in a dish and when firm they are broken into pieces small enough to go in the baskets.
I know both from personal experience and from the experience of others that seasoning is not necessary.
Those who wish to know the exquisite flavor of such common foods as onions, carrots, cabbage, apples and oranges must eat them without seasoning or dressing for a while.
A little salt will harm no one, but the constant use of much seasoningleads to irritation of the digestive organs and to overeating.
However, many prefer to season their own foods or eat them without seasoning and they should be allowed to do so.
They are to be cooked in plain water without any seasoning and with the addition of neither fats, starches nor other vegetables.
The addition of seasoning or fat while they are cooking makes the beans indigestible.
Next the searcher for health should teach himself to eat foods that are natural, cooked simply, and with a minimum amount of seasoning and dressing.
They want the seasoning because they are taught to eat their food that way.
If they are given fresh fruit every day, such as apples, oranges, cherries, grapes and berries, they get all the seasoning they need and they get it in natural form.
They are to be cooked plain and no fat or seasoningis to be added while they are baking.
Your seasoning that you place in the turkey, or make your gravy with, is sufficient.
Before cutting, the crust may be lifted and the apples seasoned with butter and sugar, or the seasoning may be added after serving.
Cook until brown then add to the bread with regular poultry seasoning or else salt, pepper, and a bit of thyme.
Cover the bones with cold water and when it comes to a boil skim, then add a little onion and carrot and a few seasoning herbs and any spices desired.
Put each half in papers, enclosing all the seasoning and broil over a very slow fire.
Add a half onion chopped fine or grated, a tablespoonful of salt, a teaspoonful pepper and a teaspoonful seasoning herbs.
Add the juice of an orange and a wine-glassful of port wine, the drippings from the duck and seasoning of salt and pepper.
Butter a baking dish, put in it a layer of the sauce, then one of the potatoes, previously lightly seasoning with salt and pepper.
Others find that they are not sufficiently seasoned, that is, the seasoning has not penetrated into the potatoes, especially if a large cutter has been used.
Put the pulp into a basin with two ounces of melted butter, two tablespoonfuls of lemon juice, half a pound of chestnuts, boiled and grated, and seasoning of salt and white pepper to taste.
Pass them through the sieve, add the seasoningand boil for 5 minutes; skim well and serve.
