This section is from the book "The Steward's Handbook And Guide To Party Catering", by Jessup Whitehead. Also available from Amazon: Larousse Gastronomique.
It is found that, no matter how fresh butter may be or well made, if it is white it is not satisfactory for table use. The color of butter is affected by the feed of the cows, green grass and clover making it yellow; consequently winter butter is apt to be white, but may be as good otherwise. The most satisfactory for hotel use is creamerv butter; it is always alike, being colored artificially, though probably less at some seasons than others. Then it is made in immense quantities at once and is uniform in quality. Certain brands of creamery are always scarce because of the demand regardless of price.
A wild duck a little larger than a teal; good quality; generally very fat; Suitable for broiling, and often takes the place of teal. In season November, December, January and February.
Small fish, fried like small trout or whitebait.
A variety of French bread; rolls with butter worked in the dough; made flat to split, and butter spread inside. Served hot.
Quartered apples baked with butter and sugar; served on fried bread.
Eggs soft scrambled in a saucepan, set in a pan of boiling water, with plenty of butter.
One of the new cuts of the packing houses; the buttock cut in two or three; boneless, good for second-rate steaks, and lower in price than choice loins.
A wine shop.
Edible young leaves and heart of a palm tree which grows in Florida and southward.
The thick, fleshy leaves of a cactus, crystallized in sugar, forms one of the articles of export from Mexico.
The cacao (pronounced ka-ka'-o) bean is the fruit of the cacao tree, a native of Mexico, but now cultivated in all tropical countries. It is a small tree, from 16 to 18 feet high, and the seeds are the parts used for food. They are contained in a large-pointed oval pod, from 6 in. to 10 in. long. This pod contains much sweet and whitish pulp, and from 50 to 100 seeds, or beans as they are usually called. When dried and roasted, and separated from the husk, the beans form cocoa; chocolate is prepared by grinding the roasted beans with sugar and flavoring essences and then pressing the paste thus made into cakes.