Neapolitan Brick Cream with Bavarian Sauce. Angel Food Cake. —Mrs. T. H. Temple. HOW WE COOK IN TENNESSEE. 303 FRENCH WORDS IN COOKING. Aspic. — Savory jelly for cold dishes. Au gratin. — Dishes prepared with sauce and crumbs and baked. Bouches. — Very thin patties or cakes, as name indicates — mouthfuls. Bechamel. — A rich, white sauce made with stock. Bisque. — A white soup made of shell fish. Bouillon. — A clear soup, stronger than broth, yet not so strong as consomme. Braise. — Meat cooked in a closely covered stewpan, so that it retains its own flavor and those of the vegetables and flavorings put with it. Cannelon. — Stuffed rolled-up meat. Consomme. — Clear soup or bouillon boiled down till very rich, i. e. con- sumed. 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. 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. Poulette Sauce. — A bechamel sauce, to which white wine and sometimes eggs are added. Ragout. — A rich, brown stew, with mushrooms, vegetables, etc. Piquante. — 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. Rissole. — Eich mince of meat or fish rolled in thin pastry and fried. Sauter. — To toss meat, etc., over the fire, in a little fat. Souffle. — A very light, much whipped-up pudding or omelette. Timbale. — A sort of pie in a mold. 304 HOW WE COOK IX TENNESSEE. THE INDEX. SOUPS. Asparagus Soup 7 Barley Soup 9 Bouillon 4 Bouillon for Twelve 4 Celery Bouillon 4 Chicken Stew 10 Clear Tomato Soup 5 Consomme 3 Corn-Cob Soup 7 Cream of Asparagus Soup 7 Cream Barley Soup 8 Cream of Celery Soup 6 Cream of Cheese Soup 9 Cream of Corn Soup 7 Cream of Corn Soup 9 Cream Tomato Soup 6 Cream of Tomato Soup 6 Crab Gumbo 12 File for Soup 13 Force Meat Balls for Soup 14 Green Pea Soup 10 Gumbo 11 Gumbo File 13 Marrow Balls 14 Noodles 14 Okra Gumbo 12 Oyster Soup 9 Pea Soup 10 Potato Soup 8 Split Pea Soup 10 Squirrel Stew 11 Squirrel Stew for Twenty Gallons 11 The "Way to Make Croutons 14 To Make Clear Tomato Soup .... 5 To Prepare File for Gumbo 13 Tomato Bisque 5 Tomato Bouillon with Oysters. . . 4 Tomato Puree 6 Turtle or Terrapin Stew 10 Veal Soup 6 Vegetable Soup 11 White Soup .' 3 FISH. Baked Fish 16 Baked Fish, No. 4 16 Baked Mackerel 21 Baked Bed Snapper 16 Broiled Fish 15 Buttered Shrimp 18 Canned Salmon Loaf 17 Clam Chowder 20 Clams 20 Codfish a la Creme 19 Codfish Balls 20 Codfish on Toast 19 Crab or Shrimp Patties 19 Creamed Codfish 19 Deviled Crabs 18 Fish 15 Fish a la Creme 16 Fish Pudding 17 Fried Bed Snapper 16 Frogs 21 How Salt Fish Should be Fresh- ened 21 Salmon Bake 18 Salmon Draft 18 Sauce for Canned Salmon 17 Shredded Codfish Balls 20

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Neapolitan Brick Cream with Bavarian Sauce. Angel Food Cake. —Mrs. T. H. Temple. FRENCH WORDS IN COOKING. Aspic. — Savory jelly for cold dishes. Au gratin. — Dishes prepared with sauce and crumbs and baked. Bouches. — Very thin patties or cakes, as name indicates — mouthfuls. Bechamel. — A rich, white sauce made with stock. Bisque. — A white soup made of shell fish. Bouillon. — A clear soup, stronger than broth, yet not so strong as consomme. Braise. — Meat cooked in a closely covered stewpan, so that it retains its own flavor and those of the vegetables and flavorings put with it. Cannelon. — Stuffed rolled-up meat. Consomme. — Clear soup or bouillon boiled down till very rich, i. e. consumed. 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. Meringue. — Sugar and white of egg beaten to sauce. Marinade. — A liquor of spices, vinegar, etc., in which fish or meats are steeped before cooking. Poulette Sauce. — A bechamel sauce, to which white wine and sometimes eggs are added. Ragout. — A rich, brown stew, with mushrooms, vegetables, etc. Piquante. — 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. Rissole. — Rich mince of meat or fish rolled in thin pastry and fried. Sauter. — To toss meat, etc., over the fire, in a little fat. Soufflé. — A very light, much whipped-up pudding or omelette. Timbale. — A sort of pie in a mold. THE INDEX. SOUPS. Asparagus Soup 7 Barley Soup 9 Bouillon 4 Bouillon for Twelve 4 Celery Bouillon 4 Chicken Stew 10 Clear Tomato Soup 5 Consomme 3 Corn-Cob Soup 7 Cream of Asparagus Soup 7 Cream Barley Soup 8 Cream of Celery Soup 6 Cream of Cheese Soup 9 Cream of Corn Soup 7 Cream of Corn Soup 9 Cream Tomato Soup 6 Cream of Tomato Soup 6 Crab Gumbo 12 File for Soup 13 Force Meat Balls for Soup 14 Green Pea Soup 10 Gumbo 11 Gumbo File 13 Marrow Balls 14 Noodles 14 Okra Gumbo 12 Oyster Soup 9 Pea Soup 10 Potato Soup 8 Split Pea Soup 10 Squirrel Stew 11 Squirrel Stew for Twenty Gallons 11 The "Way to Make Croutons 14 To Make Clear Tomato Soup .... 5 To Prepare File for Gumbo 13 Tomato Bisque 5 Tomato Bouillon with Oysters. . . 4 Tomato Puree 6 Turtle or Terrapin Stew 10 Veal Soup 6 Vegetable Soup 11 White Soup .' 3 FISH. Baked Fish 16 Baked Fish, No. 4 16 Baked Mackerel 21 Baked Bed Snapper 16 Broiled Fish 15 Buttered Shrimp 18 Canned Salmon Loaf 17 Clam Chowder 20 Clams 20 Codfish a la Creme 19 Codfish Balls 20 Codfish on Toast 19 Crab or Shrimp Patties 19 Creamed Codfish 19 Deviled Crabs 18 Fish 15 Fish a la Creme 16 Fish Pudding 17 Fried Bed Snapper 16 Frogs 21 How Salt Fish Should be Freshened 21 Salmon Bake 18 Salmon Draft 18 Sauce for Canned Salmon 17 Shredded Codfish Balls 20

How we cook in Tennessee ..