Amontillado

Name of a popular brand of sherry, served with fish.

Ammonia

Hartshorn; sal volatile; volatile alkali; smelling salts. Carbonate of ammonia is used by bakers to raise cakes; it is much stronger and more effective for the purpose than baking powders. The quantity used is about the same weight for weight as baking powder; the cost, in an average way, is about the same. The ammonia changes to vapor in the oven and expands the dough it is mixed with. The method of using is to crush the lumps to a white powder and dissolve it in the liquid that makes the dough. Amrrtonia is but little used in hotels, the odor from the baking being objectionable. A proportion of ammonia mixed with baking powder makes it stronger as long as it is kept tightly closed in glass jars. Liquid ammonia is one of the most serviceable alkalies for cleaning silver and removing grease stains. A small lump of ammonia dropped into the water with peas or aspara gus or other green vegetables, will keep them green while boiling.

Amourettes De Veau (Fr)

Tendons of veal; the gristly part of the breast; the edge of the brisket stewed tender.

Ananas (Fr)

Pineapple.

Anchois (Fr)

Anchovy.

Anchovy Pear

A fruit of the West Indies.

Ancienne (Al')

Ancient style; in the old-fashioned way.

Andalouse (A L')

In Andalusian or Spanish style.

Andalusian Soup

A brown beef soup with puree of tomatoes added, and slight flavor of garlic.

Andouilles (Fr)

Chitterlings.

Andouillettes (Fr)

Small sausages.

Andouillettes Aux Huitres (Fr)

Oyster sausages. (See oysters).

Andouillettes De Troyes Grillees

Veal sausages broiled; a specialty of the great London grill rooms.

Angels On Horseback

English foolish name for oysters wrapped in bacon and broiled.

Angel Food

A fanciful name found in many cook books, applied to some light dessert, usually of whipped cream; also to a white sponge cake.

Angel Cake

Fanciful name of the whitest and lightest of all cakes; a white sponge cake of recent invention, made of one pound sugar, one pound whites, half pound flour, one ounce cream tartar, and some flavoring.

Angel Fish

A sea fish of the shark family, eatable, but not desirable; named so by sailors on account of its broad, wing-like fins.

Angelica

A plant, the stalks of which are preserved like citron or watermelon rind. It is valued for its grsen color for decorative purposes in confectionery; often mentioned in Old World confectionery books, but seldom met with and scarcely obtainable in this country; old-fashioned or obsolete.

Angelica Wine

A California sweet wine made from angelica grapes; useful for frozen punches, pudding, sauces, wine jelly, etc., and not expensive.

Anglaise (Al')

In English style.

Anguilles (Fr)

Eels.

Aniseed

A small seed used for flavoring, nearly resembling caraway and celery seed; used by bakers and liquorists.

Anisette

A liquor like absinthe and kummel, made from aniseed in spirits. Used sometimes for flavoring punches and sherbets.

Aniseed Or Anisette Rusks

Sponge cake or other kinds flavored with a spoonful of aniseed, baked, sliced, then dried in the oven.

Anisette Slices

Slices of cake freshly cut from a cake of Scotch shortbread, which has been flavored by having aniseed mixed in. Aniseed is sometimes mixed with rye-bread and various sorts of cakes by German bakers. Its price is unsettled, but is usually about 80 cents per pound at retail.