A la Creme, F. (a-la-cram') With cream sauce or white sauce.

Au Gratin, F. (o-gra'-tin) A scalloped dish in which cheese is used.

An Nature1., F. (6-nat-ur-el') According to nature.

Blanc Mange, F. (bla-manze') White food.

Blanquettes, F. (blan-ket') A white fricassee.

Cafe Noir, F. (ca'-fe-nwar') Black coffee.

Canape, F. (ca-na'-pa) A sandwich - small and highly flavored, used as an appetizer.

Casserole, F. (cas'-role) Earthen baking dish.

Croutons, F. (croo-tons') Crust.

Espagnole, Sp. (es'-pa-gnul) A Spanish sauce.

Farci, F. (far'-see) Stuffed.

Fondue, F. (fon-doo') A dish made of cheese and eggs.

Fanchonetts, F. (Fan'-chon-ets'). Small pies with meringue.

Fricassee, F. (fri-ka-see') Stewed and browned.

Hollandaise, F. (Hol-an-daz'). Dutch-white sauce with egg yolks and lemon.

Knofli, G. (nee'-flee) Tiny dumplings of flour.

Krummel Torta, G. (krum'-mel-tor'-ta) Crumb tart.

Lyonnaise, F. (le-on-naz') Sauted dish seasoned with onions and parsley.

Maitre d'Hotel, F. (me-tray-do-tel') Master of the hotel - by the head steward.

Mayonnaise, F. (may'-on-naz') Sauce originated in the Province of

Mayon. Meringue, F. (me-rang') A frosting of beaten white of egg and sugar.

Mousse, F. (moose) Froth.

Parfait, F. (par-fay') Perfect (a frozen whipped cream mixture).

Pfeffer Nuesse, G. (fef'-fer-ness) Pepper nuts.

Puree, F. (pu-ray') A soup thick with the mashed pulp of the article used.

Ragout, F. (ra-goo') A highly seasoned meat stew.

Ramikins, F. (ram'-e-kins) Individual baking dishes.

Salamagundi, F. (sal'-a-ma-gun'-di) A mixture of many kinds.

Souffle, F. (soo-flay') Lightened with air.

Tartare, F. (tar tare') Sharp.

Timbales, F. (tim'-balls) Cup shaped.

a, as in labor; a, as in fat; a, as in arm; e, as in eve; e, as in end; e, as in eight; o, as in old; u, as in use; u, as in tub; oo, as in moon. F, French; G. German; Sp, Spanish.