Ratijias. Almond cakes. A kind of
liquor flavored with nuts.
Rechauffe. Anything warmed over.
Removes, or Releves. The roasts or prin-
cipal dishes.
Ris de Veau. Sweetbread.
Rissoles. Small shapes of puff paste
filled with some mixture, and fried or
baked. Or balls of minced meat, egged
and crumbed, and fried till crisp.
Rizotta. Rice.
Rognons. Kidneys.
Roux. Thickening made with butter and
flour.
Salmi. A stew or hash of game.
Savoy Calces, Naples Biscuits. Lady
Fingers.
Sauce Piquante. An acid sauce.
Saute. Fried in very little fat.
Scones. Scotch cakes of meal or flour.
Semona, or Semolina. Same as Manna
Kroup.
Shalot. A variety of onion.
Souhise Sauce. A puree of white onions
named after Prince Soubise.
Souffle. A very light pudding or omelet.
The name means " puffed up."
Soy. A Japanese sauce prepared from
the seeds of Dolichos Soja. It has an
agreeable flavor and a clear brown color.
Used to color soups and sauces.
Stock. The essence extracted from meat.
Sultanas. White or yellow seedless
grapes, grown in Corinth.
Tamis. A sieve or fine strainer cloth.
TarrOtgon. An herb, the leaves of which
are used as seasoning and in flavoring
vinegar.
Tendrons de Veau. The gristles from
the breast of veal stewed in stock, and
served as an entree.
Toad in the Hole. A dish of cold meat
baked in a batter of milk, eggs, and
flour.
Tourte. A tart.
Truffles. A species of fungi growing in
clusters some inches below the soil, and
having an agreeable perfume, which is
easily scented by pigs, who are fond of
The Boston Cook Book.
507
them, and by dogs trained to find them.
They are found abundantly in France,
but are not subject to cultivation. Used
in seasoning and garniture.
Truite. Trout.
Vanilla. The fruit of a Mexican plant.
Pure vanilla beans are from seven to
nine inches long, soft, oily, flexible, can
easily be wound over the finger, and
when cut have a frosted appearance.
The seeds are so fine as to be hardly dis-
cernible. An ounce contains seven or
eight beans, and costs $150.
Veau. Veal.
Veloute. A smooth white sauce.
Vin (Au). With wine.
Vinaigrette Sauce. With acid wine or
vinegar.
Vol-au-vent. A crust of very light puflf
paste, filled with oysters or chickens,
warmed in a cream sauce, or filled with
fruit.
ADDENDA.
Barbecue. To roast any animal whole,
usually in the open air.
Gumbo. A dish of food made of young
capsules of okra, with salt and pepper,
stewed and served with melted butter.
Gumbo Filet Powder. Made from the
tender young leaves of the sassafras,
picked in the spring, and dried care-
fully in the shade like any herb.
Powdered fine and bottled tight. Used
in New Orleans.
Kohl Cannon. Boiled potatoes and cab-
bage, minced together, and seasoned
with butter, pepper, and salt.
OJcra. The green mucilaginous pods of
an annual plant, used in the South for
soups and pickles.
Pof-Pourri. A mixture of minced cooked
meat and vegetables. A mixture of
fruits and sugar.
LIST OF UTENSILS NEEDED IN A
COOKING-SCHOOL.
EARTHEN, CHINA, AND GLASS WARE.
2 2-qiiart Pitchers.
2 quart Pitchers.
2 pint Pitchers.
2 large oval Baking -Dishes.
2 small oval Baking- Dishes.
2 large round Baking-Dishes.
2 small round Baking-Dishes.
1 8-quart Bowl.
2 6-quart Bowls.
4 4-quart Bowls.
2 2-quart Bowls.
4 quart Bowls.
4 pint Bowls.
4 half-pint Bowls.
6 half-pint Kitchen Cups.
Page 302
Presented as published in 1884. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
Ratijias. Almond cakes. A kind of liquor flavored with nuts.
Rechauffe. Anything warmed over.
Removes, or Releves. The roasts or principal dishes.
Ris de Veau. Sweetbread.
Rissoles. Small shapes of puff paste filled with some mixture, and fried or baked. Or balls of minced meat, egged and crumbed, and fried till crisp.
Rizotta. Rice.
Rognons. Kidneys.
Roux. Thickening made with butter and flour.
Salmi. A stew or hash of game. Savoy Calces, Naples Biscuits. Lady Fingers.
Sauce Piquante. An acid sauce. Saute. Fried in very little fat. Scones. Scotch cakes of meal or flour. Semona, or Semolina. Same as Manna Kroup.
Shalot. A variety of onion.
Souhise Sauce. A puree of white onions
named after Prince Soubise. Souffle. A very light pudding or omelet.
The name means " puffed up." Soy. A Japanese sauce prepared from
the seeds of Dolichos Soja. It has an
agreeable flavor and a clear brown color.
Used to color soups and sauces. Stock. The essence extracted from meat. Sultanas. White or yellow seedless
grapes, grown in Corinth.
Tamis. A sieve or fine strainer cloth. Tarragon. An herb, the leaves of which
are used as seasoning and in flavoring
vinegar.
Tendrons de Veau. The gristles from
the breast of veal stewed in stock, and
served as an entree. Toad in the Hole. A dish of cold meat
baked in a batter of milk, eggs, and
flour. Tourte. A tart.
Truffles. A species of fungi growing in clusters some inches below the soil, and having an agreeable perfume, which is easily scented by pigs, who are fond of
The Boston Cook Book.
them, and by dogs trained to find them. They are found abundantly in France, but are not subject to cultivation. Used in seasoning and garniture. Truite. Trout.
Vanilla. The fruit of a Mexican plant. Pure vanilla beans are from seven to nine inches long, soft, oily, flexible, can easily be wound over the finger, and when cut have a frosted appearance.
The seeds are so fine as to be hardly discernible. An ounce contains seven or eight beans, and costs $150. Veau. Veal.
Veloute. A smooth white sauce. Vin (Au). With wine. Vinaigrette Sauce. With acid wine or vinegar.
Vol-au-vent. A crust of very light puflf paste, filled with oysters or chickens, warmed in a cream sauce, or filled with fruit.
ADDENDA.
Barbecue. To roast any animal whole, usually in the open air.
Gumbo. A dish of food made of young capsules of okra, with salt and pepper, stewed and served with melted butter.
Gumbo Filet Powder. Made from the tender young leaves of the sassafras, picked in the spring, and dried carefully in the shade like any herb. Powdered fine and bottled tight. Used in New Orleans.
Kohl Cannon. Boiled potatoes and cabbage, minced together, and seasoned with butter, pepper, and salt.
OJcra. The green mucilaginous pods of an annual plant, used in the South for soups and pickles.
Pof-Pourri. A mixture of minced cooked meat and vegetables. A mixture of fruits and sugar.
LIST OF UTENSILS NEEDED IN A COOKING-SCHOOL.
EARTHEN, CHINA, AND GLASS WARE.
2 2-qiiart Pitchers.
2 quart Pitchers.
2 pint Pitchers.
2 large oval Baking -Dishes.
2 small oval Baking- Dishes.
2 large round Baking-Dishes.
2 small round Baking-Dishes.
1 8-quart Bowl.
2 6-quart Bowls. 4 4-quart Bowls. 2 2-quart Bowls. 4 quart Bowls.
4 pint Bowls.
4 half-pint Bowls.
6 half-pint Kitchen Cups.