STUDIES IN KITCHEN SCIENCE AND ART.
P. 8, c. 1.—“Solanum Tuberosum,” sō-lāˈnum tū-be-roˈsum. A night-shade bearing tubers.
“Solanaceæ,” sōˈla-nāˈce-æ. The family of night-shades.
“Belladonna,” bĕlˌla-dŏnˈna. Deadly night-shade. The name means “fine lady.” So called because formerly used as a cosmetic.
“Hyoscyamus,” hīˈos-ciˌa-mus. Henbane.
“Stramonium,” stra-mōˈni-um. Commonly called Jamestown weed, or thorn apple.
P. 8, c. 2.—“Protein,” prōˈteĭn.
“Carb-hydrates.” Compounds of carbon and water.
P. 10, c. 1—“A la crème,” ä lä crām. With cream.
“Julienne,” zhüˈle-en; “Parisienne,” pä-rēˈze-ĕnˈ. Parisian.
“A la Français,” ä lä fränˈsāˈ. In the French fashion.
“A la Provençale,” ä lä prōˌvānˈsälˌ. In the provincial style.
“A la Barigoule,” bäˈre-goolˈ.
P. 10, c. 2.—“Maitre d’hotel,” matrˌdō-telˈ. Literally the head master of the hotel.
“Polonaise,” pōˌlo-nazˈ. Polish.
P. 11, c. 1.—“Purée,” puˈrāˌ. Soup.
“Potage Parmentier,” pōˈtäg pär-monˈte-ā. Parmentier’s soup.