GLOSSARY

Accolade de perdreaux. Brace of partridge.

Agneau. Lamb.

Agra dolce (sour sweet). An Italian sauce served with meat.

À la, au, aux. With or dressed in a certain style.

Allemande (à la). In German style.

Ambrosia. Food for the gods. Often applied to a fruit salad.

Américaine (à l’). In American style.

Ancienne (à l’). In old style.

Angelica. A plant, the stalks of which are preserved and used for decorating moulds.

Asafetida. A gum resin. Its taste is bitter and sub-acrid, and by the Asiatics it is used regularly as a condiment.

Asperges. Asparagus.

Au gratin. With browned crumbs.

Aurora sauce. A white sauce to which lobster butter is added.

Avena. Oats.

Baba Cakes. Cakes baked in small moulds; made from a yeast dough mixture to which is added butter, sugar, eggs, raisins, and almonds. Served as a pudding with hot sauce.

Bain-Marie. A vessel of any kind containing heated water, in which other vessels are placed in order to keep their contents heated.

Bannocks. Scottish cakes made of barley or oatmeal, cooked on a griddle.

Bards. Slices of pork or bacon to lay on the breast of game for cooking.

Basil. A pot herb.

Bay leaves. Leaves from a species of laurel.

Béarnaise (à la). In Swiss style.

Béarnaise sauce. Named from Béarnaise, Swiss home of Henry IV.

Béchamel (à la). With sauce made of chicken stock and milk or cream.

Beignet. Fritter.

Beurre noir. Black butter.

Biscuit Glacé. Small cakes of ice cream.

Bisque. A soup usually made from shell-fish; or an ice cream to which is added finely chopped nuts.

Blanch (to). To whiten.

Blanquette. White meat in cream sauce.

Bœuf braisé. Braised beef.

Bœuf à la jardinière. Braised beef with vegetables.

Bombe glacée. Moulded ice cream and ice, or two kinds of ice cream. Outside of one kind, filling of another.

Bouchées. Literally, mouthful. Small patties.

Bouquet of herbs. A sprig each of thyme, savory, marjoram, and parsley.

Bourgeoise (à la). In family style.

Bretonne sauce. A stock sauce in which chopped parsley is served.

Café noir. Black coffee.

Cervelles de veau. Calf’s brains.

Chartreuse. A mould of aspic in which there are vegetables; a meat preparation filling the centre of the mould. Used to denote anything concealed.

Chateaubriand. A cut from the centre of a fillet of beef.

Chaud-froid. Literally, hot cold. In cookery a jellied sauce.

Chou-fleur. Cauliflower.

Chutney. An East India sweet pickle.

Civet. A game stew.

Compotes. Fruits stewed in syrup and kept in original shape.

Consommé de volaille. Chicken soup.

Côtelettes. Cutlets.

Court bouillon. A highly seasoned liquor in which to cook fish.

Créole (à la). With tomatoes.

Croûte au pot. A brown soup poured over small pieces of toast.

Curry powder. A yellow powder of which the principal ingredient is turmeric. Used largely in India.

De, d’. Of.

Devilled. Highly seasoned.

Dinde farcie. Stuffed turkey.

Dinde sauce céleri. Turkey with celery sauce.

Écossaise (à l’). In Scottish style.

En bellevue. In Aspic jelly. Applied to meats.

En coquilles. In shells.

En papillotes. In papers.

Eperlans frits. Fried smelts.

Espagnole sauce. A rich brown sauce.

Farci-e. Stuffed.

Fillet de bœuf piqué. Larded fillet of beef.

Flammande (à la). In Holland style.

Foie de veau grillé. Broiled liver.

Fondue. A dish prepared of cheese and eggs.

Fraises. Strawberries.

Frappé. Semi-frozen.

Fricassée de poulet. Fricassee of chicken.

Fromage. Cheese.

Gateau. Cake.

Gelée. Jelly.

Génevoise (à la). In Swiss style.

Glacé. Iced or glossed over.

Grilled. Broiled.

Hachis de bœuf. Beef hash.

Hoe cakes. Cakes made of white corn meal, salt, and boiling water, cooked on a griddle.

Homard. Lobster.

Hors-d’œuvres. Side dishes.

Huîtres en coquille. Oysters in shell.

Huîtres frites. Fried oysters.

Italienne (à l’). In Italian style.

Jambon froid. Cold ham.

Jardinière. Mixed vegetables.

Kirschwasser. Liqueur made from cherry juice.

Kuchen. German for cake.

Kümmel. Liqueur flavored with cumin and caraway seed.

Lait. Milk.

Laitue. Lettuce.

Langue de bœuf à l’écarlate. Pickled tongue.

Macaroni au fromage. Macaroni with cheese.

Macédoine. A mixture of several kinds of vegetables.

Maigre. A vegetable soup without stock.

Maître d’hôtel. Head steward.

Mango. A fruit of the West Indies, Florida, and Mexico.

Mango pickles. Stuffed and pickled young melons and cucumbers.

Maraschino. A cordial.

Marrons. Chestnuts.

Menu. A bill of fare.

Moru. Salt cod.

Noël. Christmas.

Noir. Black.

Nouilles. Noodles.

Noyau. A cordial.

Œufs farcis. Stuffed eggs.

Œufs pochés. Poached eggs.

Omelette aux fines herbes. Omelet with fine herbs.

Omelette aux champignons. Omelet with mushrooms.

Pain. Bread.

Panade. Bread and milk cooked to a paste.

Paté de biftecks. Beefsteak pie.

Paté de foie gras. A paste made of fatted geese livers.

Pigeonneaux. Squabs.

Pois. Peas.

Pommes. Apples.

Pommes de terre. Potatoes.

Pommes de terre à la Lyonnaise. Lyonnaise potatoes.

Pone cakes. A cake made in the South, baked in the oven.

Potage. Soup.

Poulets sautés. Fried chicken.

Queues de bœuf. Ox-tails.

Ragoût. A highly seasoned meat dish.

Réchauffés. Warmed over dishes.

Removes. The roasts or principal dishes.

Ris de veau. Sweetbreads.

Salade de laitue. Lettuce salad.

Salade de légumes. Vegetable salad.

Salpicon. Highly seasoned minced meat mixed with a thick sauce.

Selle de venaison. Saddle of venison.

Sippets. English for croûtons.

Soufflé. Literally, puffed up.

Soup à l’oignon. Onion soup.

Sucres. Sweets.

Tarte aux pommes. Apple pie.

Tourte. A tart.

Trout saumonée. Salmon trout.

MISS FARMER’S
SCHOOL OF COOKERY

Huntington Chambers

30 Huntington Avenue, Boston, Mass.

Telephone 1373–2 Back Bay

ANNOUNCEMENT OF COURSES

The aim of this School is to afford such instruction as will elevate cookery to its proper place as a science and an art. The courses are so arranged, combining the practical and the theoretical, that the knowledge gained may be applied to daily living. The needs of the body are not forgotten. The classification, composition, and nutritive value of foods are considered. The correct proportion of each of the food-principles necessary for a day’s ration, for those of different age, sex, and occupation, is emphasized, thus enabling the pupil to arrange well-balanced dietaries. Attention is paid to the selection of supplies with reference to economy and utility, thus tending to develop an interest in marketing and accounts.

CLASS LESSONS IN COOKERY

FIRST COURSE

One lesson weekly, for ten consecutive weeks, from 9 A. M. to 12.30 P. M. Eight pupils constitute a class. Terms: $12.00, payable on fourth lesson. Class served at close of lesson to food prepared. Previous to each lesson a talk will be given on food-principles, food-products and their dietetic value, illustrated by charts and blackboard drawings.