Woman's Institute Library of Cookery Volume I Part 10

Junket.--Milk jellied by means of rennet.

Kippered.--Dried or smoked.

Larding.--The insertion of strips of fat pork into lean meat. The fat is inserted before cooking.

Lardon.--A piece of salt pork or bacon used in larding.

Legumes.--The vegetables belonging to the bean family; namely, beans, peas, and lentils.

Lentils.--A variety of the cla.s.s of vegetables called legumes.

Macedoine (mah-say-dooan).--A mixture of green vegetables.

Marinade (mar-e-nad).--A pickle used for seasoning meat or fish before cooking.

Marinate.--To pickle in vinegar or French dressing, as meat or fish is seasoned.

Marrons (ma-rong).--Chestnuts.

Menu.--A bill of fare.

Meringue (muh-rang).--A kind of icing made of white of egg and sugar well beaten.

Mousse (moos).--Ice cream made with whipped cream and beaten egg and frozen without turning.

Nougat (noo-gah).--A mixture of almonds and sugar.

Paprika.--Hungarian sweet pepper ground fine and used as a seasoning. It is less stinging than red or Cayenne pepper.

Pate (pa-tay).--A little pie; a pastry or patty.

Pimiento.--Sweet red peppers used as a vegetable, a salad, or a relish.

Pistachio (pis-ta-s.h.i.+oh).--A pale greenish nut resembling an almond.

Potage (pot-azh).--Soup.

Puree (pu-ray).-A thick soup containing cooked vegetables that have been rubbed through a sieve.

Ragout (ra-goo).--A stew made of meat or meat and vegetables and served with a sauce.

Ramekin.--A preparation of cheese and puff paste or toast, which is baked or browned. This word is sometimes used to designate the dish in which such a mixture is cooked.

Rechauffe (ray-sho-fay).--A warmed-over dish.

Rissoles.--Small shapes of puff paste filled with some mixture and fried or baked. It also refers to b.a.l.l.s of minced meat, egged, crumbed, and fried until crisp.

Roux (roo).--Thickening made with b.u.t.ter and flour.

Salmi (sal-mee).--A stew or hash of game.

Salpicon (sal-pee-kong).--Minced poultry, ham, or other meats mixed with a thick sauce.

Sauce Piquante (sos-pe-kangt).--An acid sauce.

Shallot.--A variety of onion.

Sorbet (sor-bay).--A sherbet, frozen punch, or water ice; the same as sherbet.

Souffle (soo-flay).--Literally, puffed up. As generally understood, it is a spongy mixture made light with eggs and baked, the foundation of which may be meat, fish, cheese, vegetables, or fruit.

Soy.--A j.a.panese sauce prepared from the seed of the soy bean. It has an agreeable flavor and a clear brown color and is used to color soups and sauces.

Stock.--The foundation for soup made by cooking meat, bones, and vegetables.

Sultanas.--White or yellow seedless grapes, grown in Corinth.

Tarragon (tar-ra-gonk).--An herb used in seasoning certain dressing and sauces; it is also employed in flavoring tarragon vinegar.

Tartare Sauce (tar-tar sos).--A mayonnaise dressing to which have been added chopped pickle, capers, and parsley in order to make a tart sauce for fish.

Timbale.--A pie raised in a mold; also, a sh.e.l.l filled with forcemeat or ragout.

Truffles.--A species of fungi growing in cl.u.s.ters some inches below the soil, and having an agreeable perfume, which is easily scented by pigs, who are fond of them, and by dogs trained to find them. They are found abundantly in France, but are not subject to cultivation. They are used chiefly for seasoning and garnis.h.i.+ng.

Vanilla.--The bean of the tropical orchid or the extract obtained from this fruit. Used in flavoring desserts, etc.

Vinaigrette Sauce (ve-nay-grayt sos).--A sauce made with oil and vinegar, to which are added finely minced chives, peppers, or other highly flavored green vegetables and spices.

Vol au Vent (vol o vang).--A crust of light puff paste. Also, a large pate or form of pastry filled with a savory preparation of oysters, fish, or meat and a cream sauce.

Zwieback (tsouee-bak).--Bread toasted twice.

ESSENTIALS OF COOKERY (PART 2)

EXAMINATION QUESTIONS

(1) What points must be kept in mind in the selection of cooking utensils?

(2) Mention three materials used for cooking utensils and explain their advantages.

(3) (_a_) What is a labor-saving device? (_b_) Describe one of the labor-saving devices mentioned in the text and tell why it saves labor.

(4) What kind of utensil should be used for: (_a_) the rapid boiling of spaghetti; (_b_) the slow cooking of cereals?

(5) Tell how the following are prepared for cooking: (_a_) vegetables; (_b_) meats; (_c_) fish.