Mrs. Lincoln's Boston cook book

Almond. A nut grown in Southern Europe. It consists of a stone fruit, the fleshy pericarp of which dries in ripening, and forms a hard tough covering to the stone. Bitter almonds are obtained from Morocco. They contain prussic acid, and are poisonous. The sweet almonds include the Jordan and Valencia varieties. The Jordan almonds, imported from Malaga, are long and narrow, and are considered the best. Angelica. A plant, the stems of which are preserved in syrup, and used for decorating pastry, etc. Anguilles. Eels. Apricot. A stone fruit cultivated in temperate and tropical climates. The skin has a highly perfumed flavor. Asperges. Asparagus. Aspic Jelly. A transparent jelly made with stock, and used for garnishing. Au Beurre roux. With browned butter. Au vert Pie. With sweet herbs. Aux Cressons. With watereresses. Aux Rognons. With kidneys. Bain Marie. A shallow open vessel filled with hot water, in which smaller dishes containing soups and sauces may be placed and kept warm without further cooking until serving-time. Barm. The scum from fermented malt liquors, used as yeast. Baron of Beef. The two sirloins not cut down the back. Formerly a favorite dish in England. Baron of Lamb. The entire loin, not divided at the backbone, with the upper part of both legs. Basil. An herb having a perfume like that of cloves, used as seasoning. Bavaroise. Bavarian. Bay Leaves. The leaves of the cherrylaurel tree. Becasses. Woodcock. Bechamel. A white sauce made with stock and cream, named from a celebrated cook. Beignet. A fritter. Beurre noir. Browned butter. Bisque. A shell-fish soup. Blanch. To parboil, to scald vegetables, nuts, etc., in order to remove their hulls or skins. Blanquette. Any white meat warmed in a white sauce thickened with eggs. Bouchees. Patties. Boeiif. Beef. Bouillabasse. Several kinds of fish boiled quickly, and highly seasoned with onion, orange peel, safFron, oil, etc. Bouille. Broth made from beef. Bouilli. Beef stewed, generally in one large piece, and served with a sauce. Bouquet, or Fagot, of Herbs. A sprig of each of the herbs used in seasoning, rolled up in a spray of parsley and tied securely. 504 The Boston Braising. Stewing in a covered pan, with heat applied both below and above. Brawm. Head cheese. Bretonne. A pur^e of red onions. Brioche Baste. Cakes made with yeast. Broche. A spit. Brochette. A skewer. Brunoise. A brown soup or sauce. Bubble and Squeak. A dish of vegetable hash and meat. Buttock, A round of beef. Cafe au Bait. Coffee with hot milk. Cafe noir. Black coffee. Caille. Quail. Calipash. The glutinous meat of the upper shell of the turtle. Calipee. The glutinous meat of the under shell of the turtle. Canard. Duck. Canellons. Puff paste baked round a form of cardboard, shaped like a cane. Cannelon of Meat, Minced and highly seasoned meat, baked in the form of a large roll. Capers. Unopened buds of a low trailing shrub grown in Southern Europe. Pickled and used in sauces. Capon. A chicken castrated for the purpose of improving the quality of the flesh. Caramel. A syrup of burnt sugar, named after Count Caramel, who discovered what is called the seventh degree of cooking sugar. Cardoon. A vegetable resembling the artichoke. Casserole. A mould formed of rice or potato, and filled with a r(5chauffe. Champigyions. Mushrooms.