o2 BULLETIN 123, U. S. DEPARTMENT OF AGRICULTURE. 
FLAVORING EXTRACTS. 
Vanilla is perhaps the most popular flavoring extract used in home 
cooking. Almond and lemon extracts, too, are common. These three 
and rose and orange, when true to name, are made directly from the 
natural products. There are some kinds of flavoring extracts, how- 
ever, which apparently are made frcm the fruits, but really are made 
_ synthetically. Since true vanilla is the most expensive flavoring 
material, it is wise to reduce its use where economy must be practiced 
and to substitute other flavors and spices in small amounts. They are 
often used too freely and the result is unpalatable. 
Condimental foods are especially lable to adulteration and _ so- 
phistication. There are usually several grades of the pure article, 
and the housekeeper should try to learn the differences between them. 
BEVERAGES. 
THA. 
Tea has been used as a beverage from remote ages by the Chinese, 
and is probably in more general use than any other hot beverage. 
Leaves of many other plants have been substituted for tea—Labrador 
tea or pennyroyal, for instance, in the United States—particularly 
in times of scarcity. The maté or Paraguay tea is a common beverage 
of South America, made from the leaves of a species of holly. 
COFFEE. 
Coffee has been known in Arabia and Persia from ancient times. 
Its introduction into England was accomplished with difficulty. The 
United States consumes about half of the world’s supply. The 
amount used is not far from 1 pound per person a month. 
CEREAL COFFEE. 
Parched cereals are commonly used for making a hot beverage. 
Many sorts are on the market, and home parched grains sos this 
purpose are easily prepared. 
CHOCOLATE AND COCOA. 
Chocolate and cocoa may be classed with other beverages, though 
they are foods in themselves, and, as usually served, are combined 
with a larger proportion of milk and sugar than are tea and coffee. 
These are products of an American plant apparently introduced into — 
the Old World shortly after the discovery of this country. 
FOODSTUFFS WHICH HAVE CONDIMENTAL USES. 
Sugar and olive oil, peanut oil, cottonseed oil, and other vegetable 
oils have condimental uses, but should not be thought of simply as 
food accessories, since they are valuable foods and have a high energy 
