Sarah C. Hill Mary J. Lincoln Fannie M. Farmer S. T. RORER Mary Ronald Mattieu Williams Atwater Richards Richards Phyllis Browne goodfellow S. Department of Agriculture Mary E. Green, M. D. Mary A. Boland Anna Barrows and Mary J. Lincoln H. V. Sachse "Henrietta " Mary Ronald Mrs. Rorer Marion Harland Janet McK. Hill Janet McK. Hill Maria Parloa 343 GLOSSARY Anchovy — A fish caught in the Mediterranean. Anchovy Essence — Consists of pounded anchovies cooked with water, vinegar, spices, and mushrooms. Angelica — A plant, the stalks of which are preserved, used for decorating. Appetizers — Cold hors d'oeuvres, side dishes, served preliminary to the dinner, supposed to create an appetite for something more substantial. Au, Aux — To or with. Bain-marie — A double boiler. Bisque — A paste or pur^e. Blanch — To scald. Bombe — Ices in a mold, an outside coating of one kind, a filling of another. Bouchee — Mouthful. Bouillon — Beef broth. Brioche — A bread made rich with eggs. Brochette — A skewer. Caviare — Salted and smoked sturgeon roe. Curagoa — A cordial. Cutlets — Steaks of veal, lamb, mutton, or pork. Entree — A made dish served as a course or between courses. Foie-gras — Fat liver ; especially the liver of fat geese. Fondue — Cheese and eggs cooked together. Fondant — Cooked and beaten sugar, ready to flavor and mold for . centers of bonbons. Frangaise — In French style. Frappe — Half frozen. Fricassee — Originally meat fried and served with a sauce. Gherkins — Small cucumbers. Giblets — The neck, liver, gizzard, and heart of poultry or game. Glace — Glossed over. Hors d'oeuvres — Side dishes. Italienne — In Italian style . Jardiniere — Mixed vegetables. 345 346 LOWNEY'S COOK BOOK Koumiss — Fermented milk. Macedoine — A mixture of several fruits or vegetables. Marrons — Chestnuts. Mayonnaise — Salad sauce. Meringue — Mixture of sugar and white of egg beaten together. Mignon — Small. Mousse — Moss, froth, something light and spongy. Mulligatawny — Curry soup. Noir — Black. Papillote — Paper. Parf ait — Perfect. Plit6~ Paste. Pilaf — Turkish dish of rice and tomatoes. Potage — Soup. Printaniere (a la) — With young spring vegetables. Puree — Ingredients rubbed through a sieve. Ragout — A highly seasoned lish or meat dish. Rissoles — Something crisp. Riz — Rice. Roux — Butter and flour mixed and used for thickening. Sabayon — A custard flavored with v;ine. Scones — Scotch name for baking powder biscuit. Sorbet — Frozen punch. SoufQe — A puff, something light and fluffy. Syllabub — Old English name for whipped and flavored cream. INDEX Lowney's Premium Chocolate goes further than other cooking chocolates, because it is absolutely pure, and is made of the choicest and highest-priced cocoa beans, especially selected and blended. It is what used to be called *' bitter chocolate," be- cause it is unsweetened. It is very econom- ical to use in cooking, because every atom of it is the choicest chocolate,— no adulter- ation in Lowney's. INSIST ON HAVING LOWNEY'S PREMIUM CHOCOLATE THE DEALER CAN GET IT EASILY IF YOU INSIST INDEX Accessories for Soup, 37. Albuminized Milk, 336. Almond Cake, 258. Almonds, 301. Sticks, 243. Deviled, 324. Salted, 323. Anchovy Canapes, 33. Sandwich, 187. Angel Cake, 257. Angelettes, Chocolate, 264. Apple, Batter Pudding, 220. Charlotte, 219.

AI-modernized reading of the original text

Sarah C. Hill Mary J. Lincoln Fannie M. Farmer S. T. RORER Mary Ronald Mattieu Williams Atwater Richards Richards Phyllis Browne goodfellow S. Department of Agriculture Mary E. Green, M. D. Mary A. Boland Anna Barrows and Mary J. Lincoln H. V. Sachse "Henrietta " Mary Ronald Mrs. Rorer Marion Harland Janet McK. Hill Janet McK. Hill Maria Parloa GLOSSARY Anchovy — A fish caught in the Mediterranean. Anchovy Essence — Consists of pounded anchovies cooked with water, vinegar, spices, and mushrooms. Angelica — A plant, the stalks of which are preserved, used for decorating. Appetizers — Cold hors d'oeuvres, side dishes, served preliminary to the dinner, supposed to create an appetite for something more substantial. Au, Aux — To or with. Bain-marie — A double boiler. Bisque — A paste or puree. Blanch — To scald. Bombe — Ices in a mold, an outside coating of one kind, a filling of another. Bouchee — Mouthful. Bouillon — Beef broth. Brioche — A bread made rich with eggs. Brochette — A skewer. Caviare — Salted and smoked sturgeon roe. Curagoa — A cordial. Cutlets — Steaks of veal, lamb, mutton, or pork. Entree — A made dish served as a course or between courses. Foie-gras — Fat liver ; especially the liver of fat geese. Fondue — Cheese and eggs cooked together. Fondant — Cooked and beaten sugar, ready to flavor and mold for . centers of bonbons. Frangaise — In French style. Frappe — Half frozen. Fricassee — Originally meat fried and served with a sauce. Gherkins — Small cucumbers. Giblets — The neck, liver, gizzard, and heart of poultry or game. Glace — Glossed over. Hors d'oeuvres — Side dishes. Italienne — In Italian style . Jardiniere — Mixed vegetables. Koumiss — Fermented milk. Macedoine — A mixture of several fruits or vegetables. Marrons — Chestnuts. Mayonnaise — Salad sauce. Meringue — Mixture of sugar and white of egg beaten together. Mignon — Small. Mousse — Moss, froth, something light and spongy. Mulligatawny — Curry soup. Noir — Black. Papillote — Paper. Parf ait — Perfect. Plit6~ Paste. Pilaf — Turkish dish of rice and tomatoes. Potage — Soup. Printaniere (a la) — With young spring vegetables. Puree — Ingredients rubbed through a sieve. Ragout — A highly seasoned lish or meat dish. Rissoles — Something crisp. Riz — Rice. Roux — Butter and flour mixed and used for thickening. Sabayon — A custard flavored with wine. Scones — Scotch name for baking powder biscuit. Sorbet — Frozen punch. SoufQe — A puff, something light and fluffy. Syllabub — Old English name for whipped and flavored cream. Lowney's Premium Chocolate goes further than other cooking chocolates, because it is absolutely pure, and is made of the choicest and highest-priced cocoa beans, especially selected and blended. It is what used to be called *' bitter chocolate," because it is unsweetened. It is very economical to use in cooking, because every atom of it is the choicest chocolate,— no adulteration in Lowney's. INSIST ON HAVING LOWNEY'S PREMIUM CHOCOLATE THE DEALER CAN GET IT EASILY IF YOU INSIST Accessories for Soup, 37. Albuminized Milk, 336. Almond Cake, 258. Almonds, 301. Sticks, 243. Deviled, 324. Salted, 323. Anchovy Canapes, 33. Sandwich, 187. Angel Cake, 257. Angelettes, Chocolate, 264. Apple, Batter Pudding, 220. Charlotte, 219.

Lowney's cook book