nutmeg and mace

By diehard tradition, rice pudding is supposed to be a dull dish, but who can doubt that it is elevated to a much higher level of tastiness by one simple addition — grated nutmeg. The wise cook respects and admires the delicate aromatic sweetness of this always much‐treasured spice, for it has many other uses and is perhaps most widely used in French kitchens. It will enhance the flavour of white cream soups if grated over them in the bowls immediately before serving. It blends well with parsley and chives for poultry or meat stuffings, especially if the finished product is destined to be served cold. The list of foods or dishes that respond to the addition of nutmeg, usually in ground form is long and perhaps endless: all milk puddings and custards, doughnuts, ice cream, egg‐nog, creamed or soufflé potatoes, creamed spinach, Brussels sprouts, stewed fruits, biscuits, spice and fruit cakes, cheese sauce and asparagus, which is especially fine when served with melted butter, crumbled hard‐boild eggs, and grated nutmeg.