Some  cooks  feel  they  are  called  upon  to  do  fancy
cooking  if  expected  to  use  a  bay-leaf  or  an  almond  j
others  feel  a  receipt  is  extravagant  or  impracticable  if
it  calls  for  anything  in  the  line  of  flavors  beyond  salt


METHODS  OF  COOKING  EXPLAINED  81

and  pepper,  lemon  juice,  vanilla,  or  raisins ;  but  there
is  no  more  extravagance  in  using  different  condiments
than  in  using  always  the  same,  or  those  which  from
habit  have  established  themselves  in  the  favor  of
every  housekeeper.  None  of  the  condiments  are  ex-
pensive, and  so  little  is  used  at  a  time  that  one  bottle-
ful  lasts  a  long  time.  All  the  flavoring  extracts  are
the  same  price,  and  the  expense  of  a  few  almonds  is
only  nominal,  therefore  it  is  a  pity  not  to  have  a  va-
riety of  such  articles  in  the  dresser,  and  give  variety
to  dishes  by  at  least  the  very  simple  means  of  chang-
ing flavors.  A  cottage  pudding  with  a  little  shredded
orange  peel,  nuts,  or  cocoanut  in  it,  or  with  a  chocolate,
wine,  or  meringue  sauce,  will  be  an  agreeable  change
from  the  plain  pudding  with  hard  sauce.  The  same
may  be  said  of  a  corn-starch  or  a  rice  pudding,  of  a
custard,  and  of  many  other  things.
CRotrroNS  and  croustades

Croutons  or  crusts  are  used  in  pea,  bean,  and  all
cream  soups,  for  garnishing  all  kinds  of  stewed
dishes,  and  for  any  dish  with  which  toast  would  be
acceptable.  When  cut  large  and  filled  they  are  called
croustades.
