European Stars and Stripes (Newspaper) - October 03, 1967, Darmstadt, Hesse Page 16 the stars and stripes tuesday october 3, 1967 editor s note Here is the second in a seven part series on the uses and histories of spices in Milady s Kitchen. Next week mint ancient wonder drug. If there Ever were a contest for the most love spice in mom s Kitchen cinnamon would probably win pans Down. The dark Reddish Brown seasoning is a Mustin thick Juicy Apple pies piping hot and succulent mince meat pies pumpkin pies and More kinds of cookies and pastries than a 10-year-old could eat in a whole year. The distinctive flavor and fragrance of cinnamon is so often found in our traditional kinds of baked goodies that just a whiff of that delicious Aroma can bring More childhood Joys to mind than a stack of picture albums table top High. Was there anything better Back in those bluster Winter Days than the Sweet smell of cinnamon Rolls baking in Mother s Kitchen when you got Home from school cinnamon has been treasured by the West eve since it was discovered in the East on far Flung by Charles Graham staff writer spice Hunting expeditions during the Middle the first possessions brought to the Ameri can colonies by the european settlers were Sticks of the fragrant bark. It was in Ceylon India and the neighbouring is lands of the South China sea that the swashbuckling adventurers searching for All kinds of treasure Dis covered the wonderful flavor of cinnamon tree these hot steamy lands the natives had Deve loped a complicated process for curing the bar to make cinnamon Sticks similar in appearance to those on Sale in the grocery store there Are three different kinds of cinnamon and botanically speaking two of Thesearea t cinnamon at All. They Are Cassia. But for the Layman chef and Kitchen master cinnamon i cinnamon. Don t worry about the scientific stuff. In fact the Best Quality cinnamon is made from Saigon Cassia. The other two Are Batavia Cassia native to Indonesia and named for an area near Jakarta and Ceylon cinnamon the namesake of All three but ironically enough the least popular variety. Growing wild the cinnamon tree will reach about 50 feet. But when cultivated the tree trunk is cutoff Short and shoots growing from this live stump Are clipped when they get to be eight feet slender shoots Are Cut and stripped of their bark usually during the Rainy season when the greater moisture Content of the shoots eases the bark Peeler s work. Then the strips which come from the inner bark Are scraped inside and out and acquire the familiar Quill like appearance As they for a tantalizing touch that will brighten any Coffee klatch add bits of the bitter Sweet cinnamon Sticks to hot Tea Coffee or chocolate. Ground Cin Namon will go Well with iced Coffee fruit punches and milk the Winter Holiday season give your parties a real festive flair by serving cinnamon Sticks in warm wine drinks hot spiced cider or Cranberry juice cafe Brunot and hot rum a Clever highlight to Ordinary meat dishes by sprinkling ground cinnamon on Ham Salt pork Lamb or pork chops. Add a dash to beef or Lamb Stew and watch your guests raise a Eyebrow As they wonder what your secret ingredients Are
