i n \ s \ >r ^r. ¥ ti n> T ■'rtj--'" ' - L(> V:::::;; :* : rir >^^ < ^ \ X -.-.-. cX:-;- •^*■^^;■^ d c:^l!-::^TiJ.: It: i^ zra t BERKELEY LIBRARY UNIVERSITY OF . CALIFORNIA / FKENCH TERMS USED IS COOKING Aflpki^--Savory jelly for cold dishes. An gratin — ^Dishes prepared with sauce, grated bread, or cheese, and baked. Bonchees — ^Very thin patties, or cakes. Bouillon — ^A clear broth, usually of beef. Braise — ^To cook meats in a closely covered stew-pan, so that they retain their flavor, and that of the other ingredients put with them. Cannelon — ^A fluted mold for ices or jelly. Consomml — ^A strong clear soup, usually made of beef. Crottons — ^Bread toasted in small shapes, and used with soup, or for garnishing. Demi-tasse — ^A small after-dinner cup of coffee. Entr6e — ^A carefully prepared dish, served between the principal courses at dinner. Fondue — ^A preparation of melted cheese and eggs. Fondant — Sugar boiled and worked into a creamy paste. Frapp6 — Semi- or half -frozen. Fillet de boeuf — Tenderloin of beef, Fricandeau — ^A rich stew. Fricassee— A stew. Fromage — Cheese. Gibier — Game. Glac6 — ^Frozen. Hors d'oeuvre — ^A carefully prepared small dish, served at the beginning of a meal, to sharpen the appetite. Jus — Gravy, or the juice of meats. Meringue — Sugar and white of e^gy beaten to a froth. Omelette au sucre — ^A sweet omelette. Poisson — ^Fish. Pur6e — ^A soup, of meat, fish or vegetables, boiled to a pulp, and then passed through a sieve. Ragott — ^A rich brown stew. Saut6 — ^Meats tossed over the fire in a little fat. Souffll — ^A very light pudding or omelette. Timtale — ^Pastry baked in a mold to receive some filling. Tutti frutti— Various kinds of fruit mixed together. Vol au vents— Patties of very light puff paste, made without a dish or mold, and filled with meats or preserves. f / Digitized by the Internet Archive in 2006 with funding from IVIicrosoft Corporation \ http://www.archive.org/details/aroundtheworldcoOObarrrich THE LIBRARY OF THE UNIVERSITY OF CALIFORNIA BEQUEST OF ANITA D. S. BLAKE .,/ AROUND-THE-WORLD COOK BOOK *.. rf^ AROUND -THE -WORLD COOK BOOK THK CULINARY GLEANINGS OJ^ A NAVAL OFFICERS AVIFE BY MARY LOUISE RARROLL **One homely thought prevails, the world around; *Food well prepared;' We meet on common ground/* NEW YORK THE CENTURY CO. 1913 Copyright, 1913, by The Cektury Co. Published, September, 1913 AGRIO'lTllRP GIFT I f \ / h33 AGRIC LIBRARY CONTENTS PART I RECEIPTS PAGE BREADS 3 HORS d'oeuvres 19 SOUPS 2-i FISH 38 entrees 51 MEATS 71 RICE AND MACARONI 100 VEGETABLES 107 EGGS 133 SAUCES 143 SALADS 158 PICKELS AND RELISHES 184 CHAFING-DISHE RECEIPTS 198 SANDWICHES 209 DESSERTS 211 CAKE 235 CANDY ^ 256 BEVERAGES 276 PART II USEFUL INFORMATION CLEANING AND REMOVING STAINS 303 CARE OP FURNITURE 315 122 CONTENTS PAGE CARE OF THE HAIR . 321 CARE OP THE SKIN 325 PERFUMES 330 SIMPLE REMEDIES AND FIRST AIDS 336 ALPHABETICAL INDEX 345 GENERAL INDEX , 355 PREFACE

AI-modernized reading of the original text

n \ s \ >r ^r. ¥ ti n> T ■'rtj--'" ' - L(> V:::::;; :* : rir >^^ < ^ \ X -.-.-. cX:-;- •^*■^^;■^ d c:^l!-::^TiJ.: It: i^ zra t BERKELEY LIBRARY UNIVERSITY OF . CALIFORNIA / FKENCH TERMS USED IS COOKING Aflpki^--Savory jelly for cold dishes. Au gratin — ^Dishes prepared with sauce, grated bread, or cheese, and baked. Bouchées — ^Very thin patties, or cakes. Bouillon — ^A clear broth, usually of beef. Braise — ^To cook meats in a closely covered stew-pan, so that they retain their flavor, and that of the other ingredients put with them. Cannelon — ^A fluted mold for ices or jelly. Consommé — ^A strong clear soup, usually made of beef. Croutons — ^Bread toasted in small shapes, and used with soup, or for garnishing. Demi-tasse — ^A small after-dinner cup of coffee. Entrée — ^A carefully prepared dish, served between the principal courses at dinner. Fondue — ^A preparation of melted cheese and eggs. Fondant — Sugar boiled and worked into a creamy paste. Frapp6 — Semi- or half -frozen. Fillet de boeuf — Tenderloin of beef, Fricandeau — ^A rich stew. Fricassee— A stew. Fromage — Cheese. Gibier — Game. Glacé — ^Frozen. Hors d'oeuvre — ^A carefully prepared small dish, served at the beginning of a meal, to sharpen the appetite. Jus — Gravy, or the juice of meats. Meringue — Sugar and white of e^gy beaten to a froth. Omelette au sucre — ^A sweet omelette. Poisson — ^Fish. Purée — ^A soup, of meat, fish or vegetables, boiled to a pulp, and then passed through a sieve. Ragoût — ^A rich brown stew. Sauté — ^Meats tossed over the fire in a little fat. Soufflé — ^A very light pudding or omelette. Timbale — ^Pastry baked in a mold to receive some filling. Tutti frutti— Various kinds of fruit mixed together. Vol au vents— Patties of very light puff paste, made without a dish or mold, and filled with meats or preserves. f / Digitized by the Internet Archive in 2006 with funding from IVIicrosoft Corporation \ http://www.archive.org/details/aroundtheworldcoOObarrrich THE LIBRARY OF THE UNIVERSITY OF CALIFORNIA BEQUEST OF ANITA D. S. BLAKE .,/ AROUND-THE-WORLD COOK BOOK *.. rf^ AROUND -THE -WORLD COOK BOOK THE CULINARY GLEANINGS OF A NAVAL OFFICER'S WIFE BY MARY LOUISE RARROLL **One homely thought prevails, the world around; *Food well prepared;' We meet on common ground/* NEW YORK THE CENTURY CO. Copyright, 1913, by The CENTURY Co. Published, September, 1913 AGRICULTURE GIFT I f \ / h33 AGRIC LIBRARY CONTENTS PART I RECEIPTS PAGE BREADS 3 HORS d'oeuvres 19 SOUPS 2-i FISH 38 entrees 51 MEATS 71 RICE AND MACARONI 100 VEGETABLES 107 EGGS 133 SAUCES 143 SALADS 158 PICKELS AND RELISHES 184 CHAFING-DISH RECEIPTS 198 SANDWICHES 209 DESSERTS 211 CAKE 235 CANDY ^ 256 BEVERAGES 276 PART II USEFUL INFORMATION CLEANING AND REMOVING STAINS 303 CARE OP FURNITURE 315 CONTENTS PAGE CARE OF THE HAIR . 321 CARE OP THE SKIN 325 PERFUMES 330 SIMPLE REMEDIES AND FIRST AIDS 336 ALPHABETICAL INDEX 345 GENERAL INDEX , 355 PREFACE

Around-the-world cook book