This section is from the book "The Steward's Handbook And Guide To Party Catering", by Jessup Whitehead. Also available from Amazon: Larousse Gastronomique.
Said to have originated at Delmonico's. Potatoes pared and sliced raw; replaced with butter between each slice and baked until done. Rich and expensive on account of the large quantity of very best butter required.
Butter color. It is used to color butterine and other spurious butters, and is used in the creameries to give the uniform color to the best butter as well. The natural yellow of pure grass butter is different from annatto color in that the natural is at the deepest only the bright yellow of the sunflower, annatto makes an orange color. Mixed lots of butter from country stores, no two samples being alike, are sometimes worked over with annatto to make marketable as creamery butter. Annatto is a gummy substance, something like wax, of a dull red color in its dry state. Obtained from the fruit of a tree that grows in the tropics. Is often called Spanish annatto. Costs about fifty cents a pound. It cannot be dissolved perfectly in water; dissolves partially in milk, in cream, and most thoroughly in warm oil or melted butter.
Among substances called antiseptics or disinfectants, are carbolic acid, salicylic acid, boracic acid, chloride of zinc, and iodoform. Chloride of lime, in water used for scrubbing and washing, is the ordinary disinfectant for floors, furniture and linen.
The name of the kind of coal commonly called hard coal. It is nearly pure carbon, makes no flame, but when in combustion at white heat, it will convert a spray of water into flame, and cooking operations are sometimes accelerated by that means.
A Roman spendthrift, gourmand or glutton, whose extravagance made him memorable. There were three of the same name at different periods, distinguished by the same propensities. The second one seems to have spent most of his time sailing about to various ports, trying to find something better to eat, and had a special hankering after large lobsters. The most famous one had a middle name, when he wrote it in full it was Marcus Gabius Apicius. He set up a school of cookery, and spent millions of dollars in pampering his appetite. After a while, when he had got so that nothing tasted good to him any more, and he had only half a million dollars left to hire professional cooks with, he committed suicide to save further expenses. An cian Feasts - or banquets worthy of Apicius, are expressions sometimes used by reporters.
The now common canning process of preserving fruit and vegetables and all sorts of eatables by hermetically sealing and cooking, was formerly called Appert's process of preserving, after M. Appert, a French chemist, who discovered it. It is claimed now that his was but a re-discovery, and that the same method of preserving was known to the inhabitants of Pompeii. It is said that jars of figs, sealed with wax and still in a good state of preservation after the laps of many centunes, were found in the excavations of that buried city.