Isinglass

A form of gelatine prepared from the swim bladder of the sturgeon; more expensive than gelatine without any appreciable better results.

Jardiniere

Name applied to a garnish of small cut mixed vegetables, such as carrots, turnips, asparagus tips, cauliflower, stringless beans and some green peas, cooked in seasoned broth, drained; served plain or tossed with half glaze or meat gravy.

Julienne

Name applied to a garnish of shredded root vegetables, also to shredded potatoes.

Juniper

Name of a blue berry used for flavoring gin; also adds a nice flavor to corned meat when a muslin bagful of crushed berries is added to the brine.

Kale

A vegetable in appearance like endive, and in taste like green cabbage, cooked the same as spinach.

Khulash Or Goulash

Name of a ragout much esteemed by the Hungarians; made by taking pieces of beef and sauteeing them with onions in butter, seasoning with salt and paprika, moistened with brown sauce, simmered till tender; served garnished with Hollandaise or Parisienne potatoes.

Kidneys

Recipes will be found under the name of the animal to which it belongs.

Kirschwasser

Name of a liqueur made from cherry juice; obtained by crushing the fruit, stones and kernels, then fermenting; used as a flavoring to sherbets, cakes, icings, ices and confectionery.

Kohl-Rabi

Name of the cabbage turnip; may be peeled, boiled, mashed and seasoned same as turnip; or, as is best, peeled, cut in quarters, boiled in salted water till done, drained, then simmered in butter sauce a few minutes before serving.

Koumiss

A milk preparation tasting like buttermilk, used as a health beverage; made by filling quart champagne bottles up to the neck with pure milk to which is added a syrup made by dissolving two tablespoonfuls of white sugar in one of water, also 1/4 of a 2-cent cake of yeast; corked and tied securely, shaken well, stood for six hours in a warm room, then cooled overnight by placing in ice box.

Kromeskies

Name applied to any form of croquette mixture made into form of corks, finger lengths, wrapped in a thin shaving of cold boiled bacon, dipped in batter and fried.

Kummel

Name of a liqueur prepared from cumin and caraway seeds in sweetened spirit.

Lasagnes

Name of an Italian paste in the form of yellow ribbon, often used as noodles in soups, garnishes, etc.

Leek

A plant of the onion species having a non-bulbous root and flat broad leaves; in flavor a cross between the onion and garlic; very valuable as a soup stock flavoring.

Boiled Leeks

Young leeks trimmed and washed, tied in small bundles like asparagus, cooked till tender in boiling salted water, taken up and drained; served on toast with melted butter, Bechamel sauce or meat gravy.

Scotch Style Leek Soup

Leeks trimmed and washed, cut into pieces an inch and a half long, boiled in equal parts of chicken broth and beef stock, oatmeal added, seasoned with salt and pepper, simmered till done, skimmed, finished with a liaison of egg yolks and cream.