Africaine (a l'),f. African style.
Amencaine (a 1'),f. American style.
Anglaise (a 1'),f. English style.
Au (singular), aux (plural),f. To or with.
Au gratin, f. Dishes prepared with cheese and baked. Au jus,f. Meat baked with natural juice. Au naturel,f Food cooked plainly. Bifteck,f. Beefsteak. Bisque, f A name given to certain soups usually made from shellfish. Bouillon,f Beef broth. Braise,f. Braised. Meat cooked in the oven in a covered stewpan, with gravy, vegetables and herbs. Bruxelloise,f. Brussels style. Cacao,f. Cocoa. Cafe,f Coffee. Caille,f Quail. Camembert. A sort of cheese. Caramel. Burnt sugar. Caviar, f Caviare. Salted roe of sturgeon
(fish eggs). Celeri,f Celery. Chaud-froid, f. Dishes prepared hot and eaten when cold. Chocolat,f. Chocolate. Choux de Bruxelles,f Brussels sprouts. Compote,f Fruits stewed in syrup. Confivure,f. Fruit jams. Consomme,f. Clear soup. Creme, f. Cream. Croutons,f. Bread fried, used for garnishing dishes. Curry. An East Indian condiment. Dejeuner, f Breakfast. Demi glace, f Cream ice much served in
Fromage glace ,f Ice cream in a cheese-like shape. Gigot, f Leg of mutton. Glace, f Frozen. Goulasch. A Hungarian dish; finely sliced beef or veal stew, highly seasoned. Gras (au), f Dressed with rich meat gravy. Hollandaise,f Dutch style; also name of a white fish sauce. Julienne,f Name of a vegetable clear soup, first made in 1875 by a cook named Jean Julien. Jus,f Juice; gravy. Lait,f Milk. Laitue,f Lettuce. Macaroni, it. Paste made from flour. Maitre d'hotel, f. Hotel steward's style. Mayonnaise,f A salad dressing. Menu,f Bill of fare. Moderne,f The modern style. Mulligatawny. An East Indian curry soup. Muscovites,f. Russian jelly. Napolitaine (a la),f Naples style. Naturel, f. Plain.
Neufchatel,f A soft kind of Swiss cheese. Parisienne (a la),f Parisian style. Parmesan. A kind of Italian cheese. Perche, f Perch. Persillade,f Parsley sauce. Picalilli. Mixed pickles chopped fine. Pique, f Larded with strips of bacon. Poche,f Poached. Polonaise (a la), f Polish style. Poulet,f Young chicken.
Puree,f. Ingredients rubbed through a sieve. Ragout, f A stew of meat, highly spiced. Rissoles,f Minced fish or meat rolled in thin pastry and fried. Roquefort. Imported cheese. Royale, f Royal. Salade,f. Salad. Sauer kraut, g. Cabbage pickled. Saute,f Thickened gravy. Souffle,f Light baked pudding or omelet. Spaghetti, it. Similar to macaroni. Supreme,f White cream sauce made from chicken broth. Tartare,f Tartar. Tasse,f. Cup. Terrapene,f Terrapin. Timbale,f Pie crust baked in a mold. Tutti frutti, it. Various kinds of fruits.
A WRITER on the art of cooking has made the assertion that there is more waste among the poor than among the rich, and explains it by saying that the former have not learned how to use the odds and ends that come in their way, while the latter have brought it to perfection. Wastefulness is no indication of a generous nature, and yet, we have met those who imagined that if they did not show a careless, improvident, spirit that they would be considered close. No greater mistake can be made than this. Does not the Bible speak of the careful wife thus: "She looketh well to the ways of her household, and eateth not the bread of idleness."
To the young housekeeper whose first steps in the care of a home are but a series of experiments, the words economy, comfort, and thrift may have but little meaning, but, ere long, the wish to make the most of every new relation will cause her to ask imperatively for advice in this direction.
First, in the scale of economics, comes the knowledge of "how to choose" that which is nearest the ideal in nourishment, and "how to cook it" so as to get the greatest benefit out of it.
In our favored land, meat is one of the principal articles of diet, but in the older countries, the laboring man is only able to obtain it once or twice a week. Perhaps the all-wise Father so ordained it, if it be true, as modern physicians tell us, that meat makes muscle not strength. A small family in America will often waste what in a French home would be enough to keep a household, for all the details of a French woman's kitchen, no matter whether she be rich or poor, are managed with the utmost economy. The food, although inexpensive, is cooked with such relish, and in such disguises, as to induce a belief that an entirely new dish is presented.