This section is from the book "The Steward's Handbook And Guide To Party Catering", by Jessup Whitehead. Also available from Amazon: Larousse Gastronomique.
Name of a popular brand of sherry, served with fish.
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.
Tendons of veal; the gristly part of the breast; the edge of the brisket stewed tender.
A fruit of the West Indies.
Ancient style; in the old-fashioned way.
In Andalusian or Spanish style.
English foolish name for oysters wrapped in bacon and broiled.
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.
A sea fish of the shark family, eatable, but not desirable; named so by sailors on account of its broad, wing-like fins.
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.
In English style.
A small seed used for flavoring, nearly resembling caraway and celery seed; used by bakers and liquorists.
Sponge cake or other kinds flavored with a spoonful of aniseed, baked, sliced, then dried in the oven.
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.