Buckwheat

Kind of grain that makes a gray flour like rye or poor wheat flour, and easily adulterated. Can be made into biscuits; principally used in making griddle cakes.

Buckwheat Cakes

This popular breakfast luxury it is popularly supposed cannot be learned from printed recipes. It is among the standing jokes of the clubs that their chefs can never succeed in making buckwheat cakes to perfection, and colored women cooks have to be employed for that specialty. These women raise the first batch of batter with yeast, then let it turn sour by keeping some over from day to day, adding more flour and correcting the sourness with soda. Some syrup, salt and melted lard are added, and thin cakes baked on a greased griddle.

Buffalo

Nearly extinct now, but a few years ago was as plentiful in the West as beef. The meat has the appearance of beef, coarser grained, but lacks the flavor; it tasts like elk.

Buffalo-Fish

This name is never seen in a bill of fare, which is somewhat singular since the fish is eaten probably by tons daily down the entire length of the Ohio and Mississippi and tributary rivers; it divides the territory with the catfish. It is a carp which goes by this name; it attains to a weight of 20 pounds, but is commonly met with about half that size. The Buffalo has a good, capacious mouth and can take a bait as well as a catfish. There is, however, another fish of similar appearance, with large scales, called the sucker, which is not nearly as good a fish; its snout is elongated and mouth small; it is bony and watery when cooked. The Buffalo, on the contrary, is excellent boiled whole or fried in slices. A whole baked or barbecued Buffalo is a favorite fish at the New Orleans lunch houses where sea fish can be had just as well and as cheap. (See carp).

Bullocks' Blood Bon-Bons

At the great London exhibition of 1851, M. Brochieri exhibited and sold delicious candies, cakes, patties and bon-bons of bullocks' blood, rivalling the famous marrons glaces of the confiseries of the Boulevards, to show the food possibilities which lie in the principal ingredient of the ancient black pudding.

Buisson (Fr)

Bush. A buisson of lobsters (de homards) is a pyramid of red lobster on a green bush. A buisson of shrimps (crevettes) a smaller bush or pyramid of similar style. There are also pieces no-named which are pyramid shapes of cold butter stuck over with pealed shrimps or prawns, interspersed with cress or parsley.

Burr Oak Cider

Trade name for imitation cider, made of 8 oz. tartaric acid, 22 lbs. brown sugar in a barrel of water (about 40 gls.), and some baker's stock yeast, or strong hop yeast, to start a fermentation. It tastes sufficiently like cider to sell in some places in immense quantities, to the great profit of the vendors. Is ready for use in 2 days after making if moderately warm.

Burta

Mashed potatoes as served in India. A large green pepper and six spring onions minced very finely, the juice of a lemon squeezed over them on a saucer. A dozen boiled potatoes mashed, and the onions and pepper mixed in, with oil or butter> and salt. Made in shape; garnished with crayfish and parsley.