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Seasonings, Every-Day

The ingredients used for these seasonings should be powdered separately, then mixed together, preserved in dry bottles well stoppered, and stored in a cool dry place. They may be prepared during an hour of leisure, and will be found most convenient for flavouring purposes. No. 1. Mixed Spice for flavouring Soups and Gravies.--Take two pounds of black pepper, one pound of ginger, half a pound of grated nutmeg, half a pound of allspice, half a pound of cinnamon, one ounce of cloves, and three pounds of dry salt. No. 2. Seasoning of Herbs for Soup, etc.--Two ounces of thyme, two ounces of sweet marjoram, two ounces of parsley, two ounces of winter savory, one ounce of sweet basil, and one ounce of thin lemon-rind. No. 3. Spice for Ragouts.--Half a pound of mustard, half a pound of black pepper, half a pound of grated lemon-rind, two ounces of cayenne, one ounce of ginger, one ounce of allspice, half an ounce of grated nutmeg, and one pound of dry salt. No. 4. Sweet Spice for flavouring Pastry.--Two ounces of cloves, two ounces of cinnamon, two ounces of mace, two ounces of nutmeg, and two ounces of sugar. No. 5.--Mixed Spice for flavouring Sausages.--Five pounds of black pepper, two pounds and a half of ginger, one pound of nutmegs, one pound of cloves, half a pound of aniseed, and half a pound of coriander-seeds.