Cellulose

The substance left after the action of solvents on vegetable tissues. It is convertible into starch and sugar.

Chopped

The term "chopped" parsley or onions is used often. Before being chopped, parsley must be washed, then dried in a towel; the large stems must be removed, and then the leaves are chopped. Then put it in a towel and wring out the moisture; after this dip it in boiling water for a minute, then immerse it in cold water and squeeze it dry. By doing this it will retain . its green color in cooking. Onions should not be chopped or they will turn black; they should be cut finely. Parboiled vegetables, such as spinach or cabbage, should be drained first and then dried before being chopped on a board. Garlic has a stronger flavor when mashed than when chopped.

Clarify

To make clear. Applied principally to butter, which should be melted over a slow fire and then strained through a napkin.

Coagulate

To curdle or thicken; to change from a liquid to a solid mass.

Colander

A vessel with the bottom perforated with little holes for straining.

Comfrey

A genus of plants that abound in mucilage. An emollient drink is made from the roots.

Conical

Fruit, roots or nuts that have the form of a cone; round and decreasing to a point.

Corsican Sea Moss

A marine plant which, when boiled in water, is used in diet drinks and apozems.

Cutters

Thero are several kinds of cutters for cutting vegetables for garnitures. They are made of tin in various shapes - round, oval, square, etc. A vegetable spoon-cutter is a sort of a knife shaped like a spoon, and of numerous different sizes.

Crow-foot

A pasture-plant that resembles the common buttercup in its flowers, and has acrid properties. If swallowed in its fresh state it produces heat and pain in the stomach. It is used in diet drinks and apozems.

Decoction

The strength of leaves, seeds or other matter, extracted by boiling.

Dilute

To dissolve, such as the yolks of eggs diluted in milk. When they are mixed they should always be strained. Eggs and milk are put in purees for the purpose of thickening them.

Drills

A light furrow or channel made in the ground to put seed into in sowing.

Esculent

Any plant that is fit for food, though sometimes used as a general name for edible roots.

Espagnole Sauce

This is the stock sauce of almost all of the brown sauces. It is made of good stock broth, thickened with cooked flour, and then flavored. It is fully described in the "Book on Sauces." When this sauce cannot be made conveniently, an ordinary brown sauce can be substituted, which is made as follows: Make an ordinary stock broth; then thicken, and flavor it lightly with ham, vegetables and Madeira wine. When done it must be free from grease.

Expression

The act of pressing or squeezing out.