cinnamon

• Now she was more used to the flavors, and some were good -- cinnamon, nutmeg -- though Ivan loathed nutmeg and wouldn't eat anything in which it was detectable. —  Enchantment
• The spiciness from the cinnamon is the first thing that tempts the palate followed by the gradual heat from the cayenne. —  Winnipeg Sun
• Wash the sago and cook it in 1-1/2 pints of water, to which the cinnamon is added; meanwhile have the apples ready, pared, cored, and cut up; cook them in very little water, just enough to keep the apples from burning; when they are quite soft rub them through a sieve and mix them with the cooking sago, adding sugar and lemon juice; let all cook gently for a few minutes or until the sago is quite soft; put the mixture into a wetted mould, and turn out when cold APPLE SAUCE 1 lb. —  Dr. Allinson's cookery book Comprising many valuable vegetarian recipes
• Of these, the bird-cherries (like damsons) are made into an excellent preserve by the English residents, who also make capital cherry-brandy of them: the trade in cinnamon is of recent introduction, and is much encouraged by the Inglis family, to whose exertions these people are so greatly indebted; the cinnamon is the peeled bark of a small species of Cinnamomum allied to that of Ceylon, and though inferior in flavour and mucilaginous (like cassia), finds a ready market at Calcutta. —  Himalayan Journals — Complete
• Wash the sago and cook it in 1-1/2 pints of water, to which the cinnamon is added; meanwhile have the apples ready, pared, cored, and cut up; cook them in very little water, just enough to keep the apples from burning; when they are quite soft rub them through a sieve and mix them with the cooking sago, adding sugar and lemon juice; let all cook gently for a few minutes or until the sago is quite soft; put the mixture into a wetted mould, and turn out when cold. —  Dr. Allinson's cookery book Comprising many valuable vegetarian recipes

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