Part 2

Frequently you will find that a cheap pure Extract of Vanilla is almost as strong as the fine, or high priced, Bee Brand goods, but its flavor is rank and it has not the same bouquet and delicacy of flavor, the comparison between the two being the same as that between cheap cigars (three for 5 cents), which may be just as strong as a fine Havana, or stronger, which costs 25 cents, but the latter has a flavor and quality which the former do not approach.

The average consumer thinks if an Extract is pure it must be good, and is satisfied with that statement. This belief on the part of the consumer is largely due to the fact that many jobbers and large retailers want their goods under their own names, requesting the manufacturer to put up the cheapest Extract that will comply with the law, regardless of the kind of beans or other materials used in its manufacture. They simply ask for goods that comply with State and National laws, but you can readily see what the word “pure” means under this condition.

These jobbers and retailers think when they have complied with the law they have done all that is necessary. We refuse positively to sell our Bee Brand goods, or any other Flavoring Extracts, under any other name than our own.

The consumer must realize that purity is one thing, strength another, but _quality_, the cardinal feature by which to judge, can be obtained only by buying goods under the name of a reputable manufacturer.

At one time the use of the ground or pulverized Vanilla-Bean directly in the article to be flavored was considered by bakers and ice-cream manufacturers a strong card to feature in their advertising.

Since the introduction of Domestic Science into so many of our educational institutions, with the subsequent general interest which the movement has aroused, the American housewife has come to learn that by the use of the ground bean only one of the several flavoring principles is obtained, _i. e._, vanillin.

The other active agents may be obtained only by intensive processing, and thus a full-toned extract is secured.

There is a great deal of “Vanilla Compound,” or “Imitation Vanilla,” sold. This is made always from manufactured Vanillin or Coumarin, or both. The natural Vanillin comes from Vanilla-Beans themselves. Put a fresh Vanilla-Bean where it is very cold and crystals will form on the outside. These crystals are pure Vanillin. For a long time this was thought to be the only flavoring principle of the Vanilla-Bean, but it has been proven to be only one of a number.

The Vanillin in general use is manufactured by artificial means. It is a white powdery substance with a strong Vanilla-like flavor, but it lacks that softness which only Vanilla-Beans produce. In the process of making cheap Extracts, Vanillin is frequently toned up in strength and pungency with Coumarin.

Coumarin occurs naturally in Tonka Beans and Deer Tongue. The Tonka Bean is a short, stumpy bean about 1½ to 2 inches long by ½ inch wide, and is used for flavoring tobacco. Coumarin is made commercially from the leaves of Virginia Deer Tongue and is manufactured in very large quantities, as it is cheaper than that made from Tonka Beans.

It may be of interest to know that Bee Brand Flavoring Extracts were awarded the only Gold Medal at the Jamestown Exposition, and that we now have the only Gold Medal awarded Flavoring Extracts since the National Pure Food laws have been in existence.

The Committee on Awards had no connection with the Exposition Company, as it was appointed personally by Ex-President Roosevelt, who named Dr. Harvey T. Wiley as chairman.

The Bee Brand Manual of Cookery

This book is the result of many years of conscientious effort to produce a work which would be worthy of the title—The Blue Book of the Culinary Art.

The old Colonial homes of Maryland and Virginia, long famous for their “Southern Cooking,” have yielded most of the recipes. Graduates of leading Schools of Domestic Science have thoroughly tested and in some instances revised the recipes, so that in the new edition we offer the Perfect Cook Book. The following pages are selected at random:

Fish Salad

Some cold cooked fish 1 lettuce 3 tablespoons olive oil 1 tablespoon vinegar 1 hard boiled egg ½ lemon 3 pickled gherkins 1 slice of cooked beet Bee Brand pepper and salt Few grains of Bee Brand ground red pepper

Free the fish from bones; separate the pieces into small flakes; mix with the lettuce, which must be well washed, wiped, and divided into shreds, season with salt, pepper and red pepper. Mix the oil and vinegar so that both are well incorporated; then pour over the fish and lettuce; mix carefully, and dish up in a pile on a china dish or salad bowl.

Garnish with slices of lemon, sliced gherkins, or other green pickles, slices of beet, slices of hard cooked eggs, and some chopped parsley.

Chiffonale Salad

1 cup diced celery 1 cup pulp of grapefruit 5 sliced and peeled tomatoes 4 chicory leaves French dressing McCormick’s Mayonnaise dressing Chopped olives Chopped parsley Green peppers cut in thin strips

Break the chicory leaves into pieces for serving. Marinate all the different vegetables and grapefruit with French dressing. Arrange in separate mounds on a serving dish. Garnish each with the olives, parsley and green peppers. Pass mayonnaise dressing.

Nuremburg Salad

1 lettuce 1 stalk of celery 4 cooked beets 1 peeled cucumber Cold cooked chicken or game 4 fillets of anchovy 12 olives Salt Few grains of Bee Brand ground red pepper 1 chopped onion 1 gherkin 1 hard cooked egg

Pick the lettuce into little pieces, wash and dry it in a clean cloth.

Cut in strips the celery, cooked beets, cucumber, olives, fillets of anchovy, the cooked chicken or game; place all these on a dish or in a salad bowl, season with salt, red pepper, chopped onion and pour over them mayonnaise sauce, and mix all up together, then sprinkle over the gherkin finely chopped and hard cooked egg that has been rubbed through a sieve.

Endive, Banana and Pimento Salad

4 bananas (cut in rather thick slices) 1 canned pimento (cut in strips) 1 head endive or escarolle

Mix fruit and Pimento, pour over French dressing, and serve on the Escarolle or Endive.

American Beauty Salad

1 cup orange (skinned and cut in small pieces) 1 cup tart apples (peeled and cut in small pieces) 1 pineapple (fresh or canned, cut in small pieces) 1 cup heart celery (cut in small pieces)

Mix thoroughly and place in small moulds or after-dinner coffee cups. Pour over each mould lemon jelly (cooled but not stiffened), colored with a few drops of McCormick’s Bee Brand Red color. When well set and firm, turn out on lettuce leaves, and serve with McCormick’s Mayonnaise.

For an added garnish, half of an English walnut may be placed carefully in the bottom of each cup before it is filled with the mixture, or may be fastened to finish mould by means of a few drops of the liquid jelly and allowed to harden before sending to table.

Cream of Potato Soup

1 cup mashed potatoes 1 pint hot milk 1 extra cup milk 2 tablespoons butter 2 tablespoons flour ½ teaspoon Bee Brand white pepper ¼ teaspoon Bee Brand celery salt ½ teaspoon Bee Brand onion extract

Make a white sauce of the flour, butter and extra cup of milk as in above recipes and add seasoning. Mix the mashed potatoes with the hot milk, combine with white sauce and serve at once.

Cream of Green Pepper Soup

1 quart clarified soup stock 2 onions 2 large or 4 small green peppers Yolk of one egg 1 teaspoon salt ½ teaspoon Bee Brand celery salt ½ teaspoon Bee Brand white pepper

Chop onion fine, cut green peppers in strips about ¼ inch long. Put stock and condiments together. Simmer slowly from 30 minutes to an hour. Just before serving beat the egg yolk and pour the hot soup over this. Serve in bouillon cups if desired.

Delicious Quick Soup

1 cup carrot cubes 1 cup potato cubes 1 large onion, sliced 1 cup celery, sliced ½ cup of fat from chicken or beef stock 1 quart water 4 tablespoons meat extract 1 bay leaf 1 teaspoon salt ¼ teaspoon Bee Brand white pepper ⅛ teaspoon Bee Brand paprika

Melt the fat, and in it cook the carrot, celery and onion. Stir constantly; cook about 15 minutes. Cook the potatoes in boiling water, drain, rinse in cold water and drain again. Add to other vegetables with the broth and seasoning. Cook at least one hour. Remove bay leaf and serve.

Mince Pie

1 cup cooked and chopped lean beef 1½ cups chopped apple 1 teaspoon salt 1 teaspoon Bee Brand cinnamon 1 teaspoon Bee Brand cloves 1 teaspoon Bee Brand allspice 1 teaspoon Bee Brand nutmeg 1 cup brown sugar ½ cup raisins ½ cup currants ½ cup citron Moisten with one cup sweet cider.

Bake in two crusts. Just before serving pour through the slits in the crust one tablespoon of fine brandy. Serve mince pie warm.

This is particularly good served with plain vanilla ice cream.

Date Pudding

½ lb. dates 3 tablespoons butter ½ cup molasses ½ cup milk 1⅔ cups flour ½ teaspoon baking soda ¼ teaspoon each of Bee Brand Cloves, Allspice, and Nutmeg

Stone dates and cut into small pieces. Melt the butter, add molasses and milk. Mix the dry ingredients and sift to blend them thoroughly. Add these to the butter mixture and lastly add the dates.

Pour into a buttered mold, cover with buttered paper and steam for one and one-half hours.

Salmon Loaf

1 can salmon 1 cup stale bread crumbs 2 well beaten eggs ½ cup milk 1 tablespoon finely chopped parsley 2 tablespoons melted butter Seasoning and salt—Bee Brand black pepper and Bee Brand paprika

Pick one salmon, discard bones and pieces of skin. Shred meat with silver fork, mix all ingredients, and put into a well-glazed mould and bake in a pan of water for thirty minutes. Turn from mould and serve with Hollandaise sauce, or allow to get cold and slice, and serve on a dish garnished with rings of lemon and sprays of parsley.

Mackerel Souffle

¼ cup butter ⅓ cup flour, sifted and measured 1 pint milk 1 teaspoon salt ¼ teaspoon Bee Brand white pepper ⅛ teaspoon Bee Brand paprika 2 teaspoons parsley, chopped fine 3 egg yolks 3 egg whites 1½ cups canned mackerel

Melt butter, add flour and stir until well blended, in saucepan over fire, then pour on the milk, stirring constantly. Cook to a smooth, thick cream, add seasonings, then the fish, picked over and shredded with a silver fork; then egg yolks beaten until thick, then fold in whites beaten stiff and dry. Turn into a buttered baking dish, and bake until firm and delicately colored—it will require about 45 minutes.

Quality vs. Purity

The enactment of the National Pure Food Law in 1906 did much toward awakening an interest in the purity of Foods and Drugs, and while it has been beneficial in a general way, it has had its disadvantages because it is not complete.

The people have been taught by the laws and the Pure Food propagandists to believe that the word “Pure” upon a package ensures that its contents are all right. Nothing can be further from the truth.

An article may be Pure and yet be of very Poor Quality; Purity means little. Quality means much. For instance, a Keifer pear is a Pure pear, yet in Quality it cannot be compared to the Bartlett pear. Consider the difference in the quality of butter. Take a number of samples of butter and you will find that some of them will be unfit to eat, and others a delight to use, yet they are all Pure butter, and the difference is in the Quality. The tobacco in a “five-for-a-nickel” stogie may be a Pure tobacco, but it cannot be placed in a class with that of an imported Havana cigar selling at twenty-five cents.

A Spice may be Pure, and yet come from a country known to produce inferior Spices. It may be Pure and yet inert. Consider the difference in Quality between Acheen Pepper and Tellicherry. They are both Pure peppers.

A Vanilla Flavoring Extract made from rank Tahiti Beans costing $1.50 a pound is a pure Extract of Vanilla, but how does its quality compare with that made from high-grade Mexican beans, costing $6.00 a pound? So it goes all down the line.

The time is coming when consumers will realize that the important thing to look for in the purchasing of foodstuffs is not the word “Pure”—but the name of the reputable manufacturer whose dealings are beyond reproach.

THE COLANNADE 1332-1339 MT. ROYAL AVENUE

Baltimore, Md., Dec. 1, 1914.

Messrs. McCormick & Co. Baltimore, Md.

Gentlemen: For twenty years past I’ve been using Bee Brand Extracts and Spices, and ever since you’ve added Teas to your products, I’ve used Banquet Blend.

It’s the finest tea I know of and it pleases all our guests.

If you care to use this letter, you have my permission. Yours very truly, The Colannade, M. E. McConn.

Banquet Brand Tea

In this big drum all the dust and foreign matter is removed from Banquet Tea.

It’s a vacuum process, and it acts in such a way as to thoroughly mix and blend the Teas when two or more are worked together.

There are few Tea houses similarly equipped. Among the 2000 flavors in Tea, the problem of selection and combining is big. It takes expert knowledge to produce a Tea like Banquet Blend. Four successive generations of Tea experts produced the man who weened Banquet Blend from among the many flavors.

Teas from the highlands of Ceylon, from the interior of China and from the hillsides of Japan—all blended in one masterful creation—the triumph of the tea-blender’s art.

In Banquet Blend there is a delicacy of flavor, a richness of bouquet, a certain subtle softness, and none of that rankness which is found in so many brands of tea.

Bee Brand Extracts

There are few houses engaged in the manufacture of Flavoring extracts which have at their disposal a laboratory such as this.

Early in their business career McCormick & Company realized that eternal vigilance in extract making would be the keynote of success.

The services of expert chemists were engaged, a modern laboratory equipped and the work of producing the world’s finest flavors begun. The task was not easy, nor has the expense been light, but today, and for a number of years past, these pioneers in the field of purer foodstuffs have been reaping the harvest of seed sown years ago.

During the two years which are required to “process” most Bee Brand Flavoring Extracts the goods are sealed in big white oak casks, where much of their characteristic mellowness is acquired.

The making of Flavoring Extracts has long since been reduced to a science, or, if you prefer, elevated to the station of an art. For twenty-five years the manufacturers of Bee Brand Flavoring Extracts have been the first to experiment with whatever innovations which have offered for the betterment of the trade. In spite of many experiments, the changes have not been drastic—the process remains much the same.

Bee Brand Spices

The rows of spice-mills, illustrated on page 5, are always of interest to the guest. Long before one comes to the spice department the fragrant, pungent aroma drifts out in friendly greeting. Big electrically-driven mills pound away hour after hour, day after day, turning out savory Bee Brand Spices to tempt the fickle appetite of a busy work-a-day world.

In this building one finds the products of the four corners of the globe. It is, indeed, easy to understand Sheba’s tribute to Solomon when she selected spices from among all the good things the world affords and sent them to his court.

Here is the atmosphere of the Old World mingled with the commercialism of the New.

A cordial invitation is extended you to visit the Bee Brand Plant when you are in Baltimore. Courteous guides are at your disposal from 10 A. M. to 4 P. M. each day. Every nook and corner of this great institution is open for your inspection—there is nothing under cover, nothing to conceal.

The management wants you personally to see the sanitary manner in which the plant is run—the smiling faces of contented employees, who find their pleasure in their work. No note of discord here! Occasionally a “kicker” drifts in, but not for long. He has no place in “the spirit of the hive.”

Telephone Connections.

THE INTERNATIONAL MUTUAL COOKS AND PASTRY COOKS ASSOCIATION OF NEW YORK 154 WEST 44TH STREET

Societe Culinaire Philanthropique Cooks and Pastry Cooks Association Culinary Alimentary Association Culinary Club International Cooks Association

New York. June 11, 1914.

Mess. McCormick and Co. Baltimore, Maryland. Gentlemen:—

To obtain the best results, we use and recommend for use “BEE BRAND EXTRACT OF VANILLA.” We find it an excellent Vanilla of a superior quality.

THE INTERNATIONAL MUTUAL COOKS AND PASTRY COOKS ASSOCIATION per _Adolphus Meyer_ Secretary

That’s What 6000 Chefs and Stewards Say!

These chefs and stewards are members of the International Mutual Cooks and Pastry Cooks Association, and they have unreservedly endorsed Bee Brand Flavoring Extracts as the highest in quality.

They don’t guess at it—they know! They have tried and tested them in comparison with all other brands of extracts worthy of any consideration at all. There was only one possible verdict! Bee Brand was found superior in mellowness of flavor, in quality of ingredients; in fact, in every way.

In the kitchen, Bee Brand Extracts were found to cook out less readily than any other extract and to impart a finer fruit flavor than could be secured in any other way.

This is as it should be. Bee Brand Extracts are the perfected result of twenty-five years’ experience in scientific Extract Making. The highest quality raw materials are used exclusively and after intensive processing, Bee Brand Extracts are aged in white oak casks to bring out their distinctive mellowness of flavor.

Bee Brand Extracts were awarded the only Gold Medal at the Jamestown Exposition and have been endorsed by “Good Housekeeping Magazine,” Westfield Board of Health and the highest authorities in Domestic Science.

A Partial List of Bee Brand Products

Spices, Etc.

Bee Brand Powdered Cinnamon Bee Brand Saigon Cinnamon Bee Brand Ground Nutmegs Bee Brand Ground Ginger Bee Brand Ground Allspice Bee Brand Pickling Spice Bee Brand Whole Cloves Bee Brand Ground Cloves Bee Brand Ground Mace Bee Brand Turmeric Bee Brand Whole White Pepper Bee Brand Ground White Pepper Bee Brand Ground Black Pepper Bee Brand Ground Red Pepper Bee Brand Ground Mustard Bee Brand Celery Seed Bee Brand Celery Salt Bee Brand Onion Salt Bee Brand Curry Powder Bee Brand Rubbed Sage Bee Brand Thyme Bee Brand Marjoram Bee Brand Tapioca, Granulated Bee Brand Paprika Bee Brand Tapioca, Pearl Green Seal Salad Dressing Green Seal Table Relish Bee Brand Gelatine McCormick’s Mayonnaise Dressing

Flavoring Extracts

Bee Brand Almond Bee Brand Banana Bee Brand Cinnamon Bee Brand Cloves Bee Brand Jamaica Ginger Bee Brand Lemon Bee Brand Nutmeg Bee Brand Orange Bee Brand Peppermint Bee Brand Peach Bee Brand Pineapple Bee Brand Raspberry Bee Brand Strawberry Bee Brand Rose Bee Brand Vanilla Bee Brand Wintergreen

Confectioner’s Colors

Bee Brand Green Bee Brand Blue Bee Brand Yellow Bee Brand Strawberry Red Bee Brand Pink Bee Brand Violet Bee Brand Brown

Banquet Brand Tea

All the leading varieties are packed under this brand.

Bee Brand Gelatine Acidulated or Plain

This is the Gelatine which Dr. Vulté selected from among twenty samples submitted as being the very finest possible to procure.

The Dietetic Department of the Johns Hopkins Hospital, Baltimore, uses Bee Brand exclusively.

Transcriber’s Notes

—Silently corrected a few typos.

—Retained publication information from the printed edition: this eBook is public-domain in the country of publication.

—In the text versions only, text in italics is delimited by _underscores_.