Desserts
- Blanc Mange
- Chocolate Blanc Mange
- Irish Moss Blanc Mange
- Chocolate Irish Moss Blanc Mange
- Cornstarch Pudding
- Tapioca Pudding
- Apple Tapioca
- Apple Sago
- Danish Pudding
- Chocolate Bread Pudding
- Baked Apple Dumpling
- Scalloped Apple
- Apple Dumpling
- Brown Betty
- Apple Charlotte
- Apples on a Bed of Rice
- Apple Indian
- Indian Pudding Steamed
- Indian Rice Pudding
- Indian Tapioca
- Rice Pudding
- Sour Milk Gingerbread
- Hot Water Gingerbread
BIBLIOGRAPHY
| A. B. Z. of our own Nutrition | Horace Fletcher |
| A Cook Book for Nurses | Sarah C. Hill |
| Bacteria Yeasts and Molds in the Home | H. W. Conn |
| Boston Cook Book | Mary J. Lincoln |
| Boston Cooking School Cook Book | Fannie M. Farmer |
| Canning and Preserving | S. T. Rorer |
| Century Cook Book | Mary Ronald |
| Cereals in America | T. F. Hunt |
| Chemistry of Cookery | Mattieu Williams |
| Chemistry and Economy of Food | Atwater |
| Cost of Food | Richards |
| Cost of Living | Richards |
| Dainty Breakfasts | Phyllis Browne |
| Dietetic Value of Bread | Goodfellow |
| Elements of the Theory and Practice of Cookery | Williams & Fisher |
| Fish as Food | U. S. Department of Agriculture |
| Food and its Functions | James Knight |
| Foods and their Adulterations | Wiley |
| Food and the Principles of Dietetics | R. Hutchison |
| Food Products of the World | Mary E. Green, M.D. |
| Handbook of Invalid Cooking | Mary A. Boland |
| Home Science Cook Book | Anna Barrows and Mary J. Lincoln |
| Hostess of To-day | L. H. Larned |
| How to Cook for the Sick and Convalescent | H. V. Sachse |
| I Go A-marketing | “Henrietta” |
| Luncheons | Mary Ronald |
| Made Over Dishes | Mrs. Rorer |
| Marion Harland’s Complete Cook Book | Marion Harland |
| Practical Cooking and Serving | Janet McK. Hill |
| Salads, Sandwiches, and Chafing Dish Dainties | Janet McK. Hill |
| Vegetarian Cookery | A. G. Payne |
| Young Housekeeper | Maria Parloa |
GLOSSARY
Anchovy—A fish caught in the Mediterranean.
Anchovy Essence—Consists of pounded anchovies cooked with water, vinegar, spices, and mushrooms.
Angelica—A plant, the stalks of which are preserved, used for decorating.
Appetizers—Cold hors d’œuvres, side dishes, served preliminary to the dinner, supposed to create an appetite for something more substantial.
Aspic—Savory jelly.
Au, Aux—To or with.
Baba Cakes—Sweet Cakes raised with yeast.
Bain-marie—A double boiler.
Bisque—A paste or purée.
Blanch—To scald.
Bombe—Ices in a mold, an outside coating of one kind, a filling of another.
Bouchée—Mouthful.
Bouillon—Beef broth.
Brioche—A bread made rich with eggs.
Brochette—A skewer.
Canapé—Pieces of toast or bread, spread with some mixture.
Caviare—Salted and smoked sturgeon roe.
Curaçoa—A cordial.
Cutlets—Steaks of veal, lamb, mutton, or pork.
Entrée—A made dish served as a course or between courses.
Foie-gras—Fat liver; especially the liver of fat geese.
Fondue—Cheese and eggs cooked together.
Fondant—Cooked and beaten sugar, ready to flavor and mold for centers of bonbons.
Française—In French style.
Frappé—Half frozen.
Fricassee—Originally meat fried and served with a sauce.
Gherkins—Small cucumbers.
Giblets—The neck, liver, gizzard, and heart of poultry or game.
Glacé—Glossed over.
Hors d’œuvres—Side dishes.
Italienne—In Italian style.
Jardinière—Mixed vegetables.
Koumiss—Fermented milk.
Macedoine—A mixture of several fruits or vegetables.
Marinade—A pickle composed of vinegar, oil, salt, and pepper.
To Marinate—To pickle in a [French Dressing].
Marrons—Chestnuts.
Mayonnaise—Salad sauce.
Meringue—Mixture of sugar and white of egg beaten together.
Mignon—Small.
Mousse—Moss, froth, something light and spongy.
Mulligatawny—Curry soup.
Noir—Black.
Papillote—Paper.
Parfait—Perfect.
Pâté—Paste.
Pilaf—Turkish dish of rice and tomatoes.
Potage—Soup.
Printanière (à la)—With young spring vegetables.
Purée—Ingredients rubbed through a sieve.
Ragoût—A highly seasoned fish or meat dish.
Rissoles—Something crisp.
Riz—Rice.
Roux—Butter and flour mixed and used for thickening.
Sabayon—A custard flavored with wine.
Salamander—An iron, similar to a large poker, used for browning surfaces, which cannot be placed in the oven.
Salmi—A rich stew, generally of game.
Scones—Scotch name for baking powder biscuit.
Sippett—Small cubes of fried bread.
Sorbet—Frozen punch.
Soufflé—A puff, something light and fluffy.
Syllabub—Old English name for whipped and flavored cream.
INDEX
Are known and sold almost everywhere. The reason they have the largest sales in the world is that they are superfine goods at reasonable prices. They are made of Mother Nature’s own fruits and saps and nuts—pure.
Owing to their purity you can eat them freely and still be happy. They are safe for children.
The dinner table is not complete without a dish of bonbons to decorate it, and to enjoy at dessert.
LOWNEY’S BONBONS ARE UNIFORM, DELICIOUS, PURE