This section is from the book "The Steward's Handbook And Guide To Party Catering", by Jessup Whitehead. Also available from Amazon: Larousse Gastronomique.
Crackers in England and France are called biscuits; in the United States they are a shortened kind of rolls or breakfast-bread, usually eaten warm; name from two words signifying twice baked, i. e., dry. Made of flour - all or any kind - with baking powder, salt and shortening, or with flour, buttermilk, salt and soda. Biscuits are the oldest form of bread. At what time of man's history the lightening of dough by fermentation was first adopted no one, of course, knows. It is, however, certain that cakes made of nothing but meal and water is much older. Fragments of unfermented cakes were discovered in the Swiss lake dwellings which belong to the neolithic age - an age dating back far beyond the received age of the world. This is the earliest instance of biscuits as yet discovered, for biscuits are merely unfermented bread.
French specialty-eaten with champagne. It is a variation of lady fingers or Naples biscuits dried. Made by adding and beating 4 eggs to 12 ounces sugar, making warm while beating; then cool; Soz. flour, 1 oz. arrowroot, lemon rind for flavor; baked like finger sponge cakes; dry in slow oven.
Has two meanings which causes mistakes. (/) - Savoy or sponge cake iced or glazed with sugar is a biscuit de savoieglace. (2)-Ice cream of any kind in a mould; especially small biscuits or cakes of ice cream in paper cases arc-meant, as they were the original "cakes of ice" - biscuits glaces.
Ice creams containing a paste, not too finely strained - of fruit, preserved ginger, chestnuts, walnuts, almonds and the like are named accordingly, as Bisque of Pineapple, made by adding to ice cream some pounded, preserved or stewed pineapple.
Scotch and English - not very highly esteemed for table; are hung a long time to make them tender; roasted and stewed with wine in the sauce.
A tipple of a mixture of rum and molasses; a souvenir of old colonial days and of the hard cider campaign.
A kind of sausage of pig's blood mixed with dice-cut pieces of pork fat, onions and sometimes a little cooked barley or rice; all seasoned with aromatic salt, filled into skins and boiled. They are eaten either cold or split lengthwise, and broiled or fried. They are, or used to be, universally eaten on Christmas Eve by the French middle classes. The Flemish way is to eat them with baked apples. Edmond About used to tell of a good monk who once indulged in a ham omelette on a Friday, when a thunder storm came on, and he threw the uncanonical delicacy out of the window, murmuring: "All this noise about an omelette! " And of another, being rebuked for eating a black pudding on Good Friday, replied with: "Why not? The pudding is deep mourning!"