Lead: — White lead and sugar of lead. Give an emetic, then follow with cathartics, such as castor oil, and epsom salts especially. Nux Vomica: — First emetics, and then brandy. 558 TOILET RECIPES, ITEMS Oxalic Acid (frequently taken for epsom salts) ; — First give soap and water, or chalk or magnesia and water. Give every two minutes. White Vitriol: — Give plenty of milk and water. Tartar Emetic : — Take large doses of tea made of white oak hark, or Peruvian bark. Drink plenty of warm water to encourage vomiting ; then, if the vomiting should not stop, give a grain of opium in water. Nitrate of Silver caustic): — Give a strong solution of common salt and water, and then an emetic. Verdigris: — Give plenty of white of egg and water. Tobacco: — Emetics, frequent draughts of cold water; camphor and brandy. MISCELLANEOUS. ★ ★ ★ FRENCH WORDS IN COOKING. Aspic: — Savory jelly for cold dishes. Au gratin: — Dishes prepared with sauce and crumbs and baked. Bouchees: — Very thin patties or cakes, as name indicates — mouthfuls. Baba: — A peculiar, sweet French yeast cake. Bechamel — A rich, white sauce made with stock. Bisque: — A white soup made of shell fish. To Blanch: — To place any article on the fire till it boils, then plunge it in cold water ; to whiten poultry, vegetables, etc. To remove the skin by immersing in boiling water. Bouillon: — A clear soup, stronger than broth, yet not so strong as eonsommS, which is “ reduced ” soup. Braise: — Meat cooked in a closely covered stewpan, so that it retains its own fiavor and those of the vegetables and fiavorings put with it. Brioche: — A very rich, unsweetened French cake made with yeast. Cannelon: — Stuffed rolled-up meat. Consomme: — Clear soup or bouillon boiled down till very rich, e. con- sumed. Croquettes: — A savory mince of fish or fowl, made with sauce into shapes, and fried. Croustades: — Fried forms of bread to serve minces or other meats upon. Entree: — A small dish, usually served between the courses at dinner. Fondue: — A light preparation of melted cheese. Fondant: — Sugar boiled and beaten to a creamy paste. Hollandaise Sauce: — A rich sauce, something like hot mayonnaise. Matelote: — A rich fish stew, with wine. Mayonnaise: — A rich salad dressing. (559) 560 MISCELLANEO US. Meringue: — Sugar and white of egg beaten to sauce. Marmade: — A liquor of spices, vinegar, etc., in which fish or meats are steeped before cooking. Miroton: — Cold meat warmed in various ways, and dished in circular form. Purse: — This name is given to very thick soups, the ingredients for thickening which have been rubbed through a sieve. Poulette Sauce: — A bechamel sauce, to which white wine and sometimes eggs are added. Ragout: — A rich, brown stew, with mushrooms, vegetables, etc. Piguante: — A sauce of several flavors, acid predominating. Quenelles: — Forcemeat with bread, yolks of eggs highly seasoned, and formed with a spoon to an oval shape; then poached and used either as a dish by themselves, or to garnish. Remoulade: — A salad dressing differing from mayonnaise, in that the eggs are hard boiled and rubbed in a mortar with mustard, herbs, etc. Rissole: — Eich mince of meat or fish rolled in thin pastry and fried. Roux: — A cooked mixture of butter and flour, for thickening soups and stews. Salmi: — A rich stew of game, cut up and dressed, when half roasted. Sauter: — To toss meat, etc., over the fire, in a little fat.

AI-modernized reading of the original text

Lead: — White lead and sugar of lead. Give an emetic, then follow with cathartics, such as castor oil, and epsom salts especially. Nux Vomica: — First emetics, and then brandy. Oxalic Acid (frequently taken for epsom salts) ; — First give soap and water, or chalk or magnesia and water. Give every two minutes. White Vitriol: — Give plenty of milk and water. Tartar Emetic : — Take large doses of tea made of white oak hark, or Peruvian bark. Drink plenty of warm water to encourage vomiting ; then, if the vomiting should not stop, give a grain of opium in water. Nitrate of Silver caustic): — Give a strong solution of common salt and water, and then an emetic. Verdigris: — Give plenty of white of egg and water. Tobacco: — Emetics, frequent draughts of cold water; camphor and brandy. ★ ★ ★ FRENCH WORDS IN COOKING. Aspic: — Savory jelly for cold dishes. Au gratin: — Dishes prepared with sauce and crumbs and baked. Bouchees: — Very thin patties or cakes, as name indicates — mouthfuls. Baba: — A peculiar, sweet French yeast cake. Bechamel — A rich, white sauce made with stock. Bisque: — A white soup made of shell fish. To Blanch: — To place any article on the fire till it boils, then plunge it in cold water ; to whiten poultry, vegetables, etc. To remove the skin by immersing in boiling water. Bouillon: — A clear soup, stronger than broth, yet not so strong as consommé, which is "reduced" soup. Braise: — Meat cooked in a closely covered stewpan, so that it retains its own fiavor and those of the vegetables and fiavorings put with it. Brioche: — A very rich, unsweetened French cake made with yeast. Cannelon: — Stuffed rolled-up meat. Consomme: — Clear soup or bouillon boiled down till very rich, e.g., consommé. Croquettes: — A savory mince of fish or fowl, made with sauce into shapes, and fried. Croustades: — Fried forms of bread to serve minces or other meats upon. Entree: — A small dish, usually served between the courses at dinner. Fondue: — A light preparation of melted cheese. Fondant: — Sugar boiled and beaten to a creamy paste. Hollandaise Sauce: — A rich sauce, something like hot mayonnaise. Matelote: — A rich fish stew, with wine. Mayonnaise: — A rich salad dressing. (559) Meringue: — Sugar and white of egg beaten to sauce. Marmade: — A liquor of spices, vinegar, etc., in which fish or meats are steeped before cooking. Miroton: — Cold meat warmed in various ways, and dished in circular form. Purse: — This name is given to very thick soups, the ingredients for thickening which have been rubbed through a sieve. Poulette Sauce: — A bechamel sauce, to which white wine and sometimes eggs are added. Ragout: — A rich, brown stew, with mushrooms, vegetables, etc. Piguante: — A sauce of several flavors, acid predominating. Quenelles: — Forcemeat with bread, yolks of eggs highly seasoned, and formed with a spoon to an oval shape; then poached and used either as a dish by themselves, or to garnish. Remoulade: — A salad dressing differing from mayonnaise, in that the eggs are hard boiled and rubbed in a mortar with mustard, herbs, etc. Rissole: — Eich mince of meat or fish rolled in thin pastry and fried. Roux: — A cooked mixture of butter and flour, for thickening soups and stews. Salmi: — A rich stew of game, cut up and dressed, when half roasted. Sauter: — To toss meat, etc., over the fire, in a little fat.

Original White House Cookbook