Allemande

Allemande sauce is not of German origin, as the name would imply, but is the mother and stock of the white French sauces. It is made with veal and chicken broth, and is then called Veloute'e. After this the yolks of eggs, lemon juice, and essence of mushrooms are added. It is fully described in the "Book on Sauces." When this sauce can not be made conveniently a substitute can be made by thickening a veal or chicken broth, the same as for butter sauce, letting it boil for fifteen minutes. Put the yolks of four raw eggs in a saucepan with four spoonfuls of cream, and mix in slowly one quart of the thickened veal or chicken sauce. Add the juice of one lemon, season with salt, pepper, and nutmeg, and set it on the fire. Stir it continually until it boils, then strain it through a sauce towel. Put it in a saucepan and place small pieces of butter on top to prevent a crust from forming.

Annual

Annual plants are those that must be sown every year.

Aroma

The quality or principle of plants or seeds that constitutes their fragrance. An agreeable odor.

Aromatic

A plant characterized by a pleasant smell, and usually by a warm, pungent taste.

Bain-marie

Literally a hot water bath. A Bain-marie is a square pan in which hot water is kept, and is used to keep saucepans in that contain sauces or stews, that are to be kept warm before serving. The water must be kept almost at the boiling heat, but never allowed to boil. The name Bain-marie is also applied to the high saucepans that are made expressly to sit in the above mentioned Bain-marie pans.

Biennial

Biennial plants are those that last for two years and then perish.

Blanch

To whiten the stalks or leaves of a plant by earthing them up or tying them together to exclude the light.

Braise

To cook or stew in a close-covered saucepan or other vessel on a slow fire. Formerly hot coals were put on the cover to keep the heat even, but an oven is much, better and warms the vessel thoroughly.

Brisk Fire

One burning with a quick, free action.

Butter

When the expression "add apiece of butter" is used, it depends on the quantity of vegetables cooked. For four persons, add a piece as large as a walnut. For soups, add from four to six ounces. When it is added, toss the vegetables well over until the butter is melted. In soups, keep stirring until the butter is melted. In this way it thoroughly permeates the article being cooked, and gives it a glossy, velvety appearance. If it is not stirred, it will remain on the top and impart a greasy appearance to the food.

Calyx

The outer covering of a flower.

Capsule

The seed vessel of a plant.

Catechu

.A dry, brown, astringent extract, obtained by decoction and evaporation from the Acacia Catechu, in India. It contains a portion of tannin or tannic acid.