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   Seasoning is an art. It merits attention. It rewards efforts! 
   According to some sources, it was the search for herbs and spices-major
seasoning agents-that led Columbus and his men to the discovery of America.
   Cooking pleasures never dreamed of-a world of seasoning thrills-lie ahead
for the "explorer". 
   Webster defines seasoning as: "Act or process by which anything is
sea- 
soned. That which is added, as to food, to give zest, or relish, as salt,
spices, 
etc.; condiment." 
   From the standpoint of cooking, seasoning includes everything that is
used 
to make good food better or more palatable. 
                         SEASONING AGENTS 
    What then are the best known seasoning agents? A careful check will re-
veal them to be the following: Butter, fruits, vegetables, meat extractives,
herbs, spices, vinegars, wines, extracts, mono sodium glutamate, and food
itself. 
                                 BUTTER 
    There is nothing on earth that will take the place of butter as a seasoning.
It is used in every phase of cookery from the most common soups to the fan-
ciest desserts. Substitutes can and may be used as one chooses; but they
re- 
main substitutes. 
    Butter, when fresh and sweet, is the only fat that enrichens and intensifies
the original flavor of any food. At the same time a word of caution is in
order. 
The very delicate quality of butter that puts it in a class by itself as
an excellent 
seasoning makes it the most dangerous fat that can be used, if it is the
least bit 
rancid or not at its best. 
    Butter is used with flour to make roux for thickening cream sauces for
soups 
and other cream dishes, if they are to be good and full of flavor. 
    It is also used in broiling steaks, chops, fish, chicken, cooking vegetables,
baking cakes, hot breads, pies, making boiled salad dressings, and in a variety
of other ways as a seasoning, including flavored butters.* 
    Last, but by no means least, butter is served fresh with every meal.
                        SEASONING BUTTERS 
    Many recipes refer to certain kinds of butter by name-particularly for
use 
 on special meat or fish dishes. Incidentally butter purchased for cooking
or sea- 
 soning should be unsalted. 
    The following recipes for seasoning butters will be found especially
delect- 
 able and dependable. 
                           Herb Flavored Butter 
    A very effective and easy method by which to experiment with herb flavors
 is by means of herb butters. This utilizes the practice of introducing herb
fla- 
 vors through a fat as I recommend elsewhere. 
    Use approximately I part fresh, finely cut herb to 4 parts butter. Cream
 butter and blend with herb. When using dried herbs reduce amount to %/j
as 
 *SAVORY HERBS-Their Culture and Use; Farmers Bulletin 1977 published by
the U. S. Department of Agriculture 
                        gives detailed information on herb butters. 
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