Barnade bird; Scotch goose.

Barley Sugar

Old-fashioned sort of clear stick candy. No particular reason for the name, but taste resembling barley malt.


A shell fish; like a mussel, but only about an inch in length; said to be eater* by the Chinese, Japanese, and others. Barnacles attach themselves to floating logs and wooden piles, and to the bottom of vessels.


Polish beet soup. On the occasion of a banquet given by Prince Czartoryski in Paris, this soup figured on the menu, the recipe having been sent from Cracow for the purpose. It was made by filling a good sized jar with slices of raw beets cut small, covering with water and placing a . slice of bread on top. Covered and let ferment, which takes from 3 to 5 days. Skimmed and the juice passed through a seive, then boiled with an equal proportion of strong beef stock, to which was added small pieces of ham. The soup went to table looking clear and red.


See description at page 164.


A fish of "the other side;" not very highly valued. It is generally broiled.

Barbeau Or Barbillon (Fr)


Barbe De Capucin (Fr)

Monk's beard; name of a salad herb; chicory.

Bards (Fr)

Slices of pork or bacon, which . are laid upon the breasts of grouse, etc., and wrapped around small birds before cooking.

Bardes (Fr)

Barded or covered with slices of fat bacon.


One of the standard "pot herbs;" it is thought to be specially suitable for turtle soup; can be grown in any kitchen garden like thyme, marjoram, etc., and can be bought, dried and powdered, in cans.

Bar (Fr)

Bass. Basse also.

Basse Rayee (Fr)

Striped bass.


There is a kind called the edible bat; body about 10 inches long, flesh white, tender, delicate; eaten in the East Indies.


Scientific name of the frog, and used frequently as a synonym.


Thin mixture of flour with some liquid; generally, to "make a batter " means flour and water mixed smooth, then eggs melted butter, salt, sugar, etc., added.

Fritter Batter

Is thick enough to coat over whatever is dipped in it.

Pancake Batter

Is about as thin as cream.

Batter Puddings

About 5 oz. flour to each quart of milk, 2 eggs, spoonful melted lard or butter and same of sugar makes a batter like thin cream which sets solid when baked.

Batter Pudding With Apples

Baked apples in quarters in a pan, batter poured over and baked again.

Batter Pudding With Raisins

Same way without previous cooking of fruit. All batter puddings have to be shallow in the pan.

Bavarian Cream

A more elaborate kind of blanc-mange, made of whipped cream with 1/2 oz. gelatine, dissolved, to each quart; variously flavored and combined. (See Bavarois).

Bavarois (Fr)

Bavarian cream.

Bavarois A La Praslin

Bavarian cream flavored with almond nougat pounded to a paste for the purpose.

Bavarois Aix Pistaches

Green Bavarian made with pounded pistachio nuts and almonds, colored with spinach juice.

Bavarois Aux Fruits

Bavarian served with compote fruit.

Bavarois Aux Pommes

Puree of apples with whipped eream, set with gelatine, flavored with maraschino.

Bavarois Aux Poires

With pears instead of apples.

Bavarois Glace

Frozen Bavarian.