She is flavoring the vegetables.

Some little has already been done in the direct formation of some vegetable substances, such as camphor, the peculiar flavoring substance present in the vanilla bean, and in many other substances.

Ginger-nuts are so called because they contain ginger as one of their peculiar constituents, and the final flavoring one.

You could take these men and soak their heads overnight in a pailful of ideas, and they wouldn't absorb anything but the few loose cuss-words that you'd mixed in for flavoring.

The sour lemon is highly valued for its antiscorbutic properties, and is largely employed as a flavoring ingredient in culinary preparations, and in making a popular refreshing beverage.

Its rind, which is very thick, with a warty and furrowed exterior, is prepared in sugar and largely used for flavoring purposes.

Pineapples found in our Northern markets are, however, generally so hard and tough as to require cooking, or are valuable only for their juice, which may be extracted and used for flavoring other fruits.

For each pie use one cup of the sifted apples, one and a half cups of rich milk, two eggs, five tablespoonfuls of sugar, and a little grated lemon rind for flavoring.

For each pie required, use two large tablespoonfuls of carrot thus prepared, two eggs, two cups of milk, a little salt if desired, four tablespoonfuls of sugar, and lemon or vanilla for flavoring.

Meringue the top with the white of the egg beaten to a stiff froth with one tablespoonful of sugar and a little grated lemon rind for flavoring.

If flavoring is desired, let it be that of some other fruit.

For apple pies, a teaspoonful or two of pineapple juice, a little grated lemon or orange peel, or a little strawberry or quince syrup, may be used for flavoring.

Have all material measured and everything in readiness before beginning to put the cake together, then beat together the yolk of one egg, one cup of sugar, and one cup of very cold sweet cream, until all of a foam; add a little grated lemon rind for flavoring; stir in slowly, beating briskly all the time, two cups of granular white flour (sometimes termed gluten flour) or Graham meal.

When it has risen the second time, measure out one third of it, and add the yolks of the eggs to that portion with a little grated lemon rind for flavoring; add the whites with some very finely pulverized desiccated cocoanut to the other two thirds.

If desired, the currants may be omitted and a little grated lemon rind for flavoring added with the sugar, or a bit of citron may be placed in the top of each bun when shaping.

Beat together one egg, three tablespoonfuls of sugar, and a little lemon rind for flavoring.

Beat the whites to a stiff froth, and stir in very gently, so as not to let the air out of the beaten whites, one cup of powdered sugar and a teaspoonful of vanilla or lemon flavoring powder.

If preferred, the lemon may be omitted and a tablespoonful or two of currant juice or quince jelly added last as flavoring.

The principal constituents of meat and bones, the material from which stock is compounded, are fiber, albuminous elements, gelatinous substances, and flavoring matters.

Bits of roast meat and roast gravies are especially serviceable material, since they are rich in the flavoring elements of meat.

It should be remembered, however, that these flavoring matters are chiefly excrementitious or waste substances, derived from the venous blood of the animal.

Spring languor was in earth and sky, and in my bones, too; yet, through this Northern forest ever and anon came faint reminders of receding snows, melting beyond the Canadasdelicate zephyrs, tinctured with the far scent of frost, flavoring the sun's balm at moments with a sharper essence.

The liquor in which beef or mutton intended for the table has been boiled, will also, with small additions and skilful flavoring, make an excellent soup at a trifling expense.

The usual way of making sauces for puddings, is by adding sugar to melted butter, or thin egg sauce, flavoring it with white wine, brandy, lemon peel, or any other flavor approved of.

When fully cooked, stir in about twice their bulk in bread crumbs (preferably whole wheat), a slight flavoring of very finely chopped onion, powdered mixed herbs and nutmeg, salt and pepper to taste, and drippings to make the whole fairly moist.