Irish stew. Potato pasty. Pork pies. Mutton broth. Cold pressed beef. Claret. Whisky. Sherry. Orange and cherry brandy. Sloe gin. Cake and gingerbread. MENUS 259 Picnic Dishes It is always a little difficult to cater for a picnic party, so perhaps a few ideas on the subject may not be out of place here. It is a good plan to have two or three small hampers, instead of those very large ones which offer so many difficulties in getting to the trysting point. Hampers should always have straps or handles. One hamper ought to be put aside for the crockery and cutlery, all of which should be plenteously wrapped up in newspapers to prevent breakage. Small brioche rolls filled with force-meat or salmon salads are very desirable. These are hollowed out inside, and then the force-meat is filled in. After filling they can be masked with chaudfroid sauce or mayonnaise aspic. Mayonnaise dressing is best carried in a soda-water bottle. Kaised game pies, boiled and roast chicken cut up in joints, cold stewed beef, all kinds of sandwiches, tongue, slices of ham, pickled salmon, galantine of veal, rolls stuffed with cucumber and salmon, salad, and dressing in a bottle, cold cabinet pudding, tartlets, fruit turnovers, fruits of all kinds, cakes, biscuits, iced tea, soda water, claret, sherry and bottled beer, bread, butter, and the cruets not forgotten, constitute a really good picnic. ENGLISH AND FRENCH TERMS USED IN COOKERY A Ahaisse. Rolling in paste. Aspic. A savoury meat jelly. Assiette, Small entrees, not more than a plate will contain. Assiette Volant. A dish handed. Au bleit. Fish dressed to have a bluish appearance. Au gras. Dressed with meat gravy. Au Jus. In the natural gravy. Au naturel. Plainly cooked, or sent up in its natural state. B Baha. Yery light cake. Bain-marie. An open pan in which boiling water is put, and into which vessels are placed to keep them hot. Barde. A thin slice o£ fat bacon placed over birds or meat requiring the assistance of fat without larding. Batterie de Cuisine. A complete set of cooking utensils, etc. Bavaroise a Veau. Tea sweetened with syrup of capillaire. Bavaroise au lait. Made in the same way, but with equal quantities of milk and tea. Bechamel. A rich white French sauce. Beignet. A fritter or pancake. Bisque. A soup made of shell fish. Blanc. A rich white broth or gravy. Blanch : Blancher. To whiten by boiling several times in water. 261 262 THE housewife's BEFEREE Blanquette. A fricassee made of thin slices of white meat, with white sauce thickened with egg yolk. Bligner, To fritter anything covered in eggs or butter and fried. Boudin, A rich compound of various viands. Bouilli. Boiled beef. Bouillie. A French dish similar to hasty pudding. Bouillon, A thin broth or soup. Bouquet. Herbs, such as parsley, thyme, etc., tied together. Bouquet garni. The same, with the addition of cloves, etc. Bourguignote. A ragoUt of truffles. Braiser. To stew meat slowly in a closely covered stew- pan with bacon, herbs, etc. Brasiere. A saucepan with ledges to the lid to put fire on the top. Brider, To truss poultry with needle and thread. Brioche, A sponge cake of the bun order. Brochettes. Silver or iron skewers. Buisson. A cluster or bush of anything piled high in the dish. C Callipash. The glutinous portion of the turtle found in the upper shell.

AI-modernized reading of the original text

Irish stew. Potato pasty. Pork pies. Mutton broth. Cold pressed beef. Claret. Whisky. Sherry. Orange and cherry brandy. Sloe gin. Cake and gingerbread. Picnic Dishes It is always a little difficult to cater for a picnic party, so perhaps a few ideas on the subject may not be out of place here. It is a good plan to have two or three small hampers, instead of those very large ones which offer so many difficulties in getting to the trysting point. Hampers should always have straps or handles. One hamper ought to be put aside for the crockery and cutlery, all of which should be plenteously wrapped up in newspapers to prevent breakage. Small brioche rolls filled with force-meat or salmon salads are very desirable. These are hollowed out inside, and then the force-meat is filled in. After filling they can be masked with chaudfroid sauce or mayonnaise aspic. Mayonnaise dressing is best carried in a soda-water bottle. Kaised game pies, boiled and roast chicken cut up in joints, cold stewed beef, all kinds of sandwiches, tongue, slices of ham, pickled salmon, galantine of veal, rolls stuffed with cucumber and salmon, salad, and dressing in a bottle, cold cabinet pudding, tartlets, fruit turnovers, fruits of all kinds, cakes, biscuits, iced tea, soda water, claret, sherry and bottled beer, bread, butter, and the cruets not forgotten, constitute a really good picnic. ENGLISH AND FRENCH TERMS USED IN COOKERY A Ahaisse. Rolling in paste. Aspic. A savoury meat jelly. Assiette, Small entrees, not more than a plate will contain. Assiette Volant. A dish handed. Au bleit. Fish dressed to have a bluish appearance. Au gras. Dressed with meat gravy. Au Jus. In the natural gravy. Au naturel. Plainly cooked, or sent up in its natural state. B Baha. Yery light cake. Bain-marie. An open pan in which boiling water is put, and into which vessels are placed to keep them hot. Barde. A thin slice o£ fat bacon placed over birds or meat requiring the assistance of fat without larding. Batterie de Cuisine. A complete set of cooking utensils, etc. Bavaroise a Veau. Tea sweetened with syrup of capillaire. Bavaroise au lait. Made in the same way, but with equal quantities of milk and tea. Bechamel. A rich white French sauce. Beignet. A fritter or pancake. Bisque. A soup made of shell fish. Blanc. A rich white broth or gravy. Blanch : Blancher. To whiten by boiling several times in water. THE housewife's REFEREE Blanquette. A fricassee made of thin slices of white meat, with white sauce thickened with egg yolk. Bligner, To fritter anything covered in eggs or butter and fried. Boudin, A rich compound of various viands. Bouilli. Boiled beef. Bouillie. A French dish similar to hasty pudding. Bouillon, A thin broth or soup. Bouquet. Herbs, such as parsley, thyme, etc., tied together. Bouquet garni. The same, with the addition of cloves, etc. Bourguignote. A ragoUt of truffles. Braiser. To stew meat slowly in a closely covered stewpan with bacon, herbs, etc. Brasiere. A saucepan with ledges to the lid to put fire on the top. Brider, To truss poultry with needle and thread. Brioche, A sponge cake of the bun order. Brochettes. Silver or iron skewers. Buisson. A cluster or bush of anything piled high in the dish. Callipash. The glutinous portion of the turtle found in the upper shell.

The housewife's referee