This section is from the book "The Steward's Handbook And Guide To Party Catering", by Jessup Whitehead. Also available from Amazon: Larousse Gastronomique.
A sterilized fowl of either sex, fed and fattened for market. Capons attain to twice the weight of ordinary fowls.
"Should you be in Dorsetshire or Hampshire, and see before you a capon pie, the capon stuffed with truffles and innumerable dainties, eat. Eat, be it morning, be it noon, or be it night. Eat, and be thankful for your introduction to one of the greatest luxuries the mind of man has ever conceived.'*
The small red peppers used in bottled pickles.
Cayenne pepper in spirit, used in seasoning instead of pepper.
For sandwiches; butter and cayenne.
Burnt sugar. Said to have been named from a Viscount Caramel. It is the stage in boiling sugar when the boiling ends and it begins,to turn brown. At that stage it has a pleasant taste like some brown candies.
Name given to various kinds of candies, generally of a dark sort.
Seed of a garden herb; grows like seed of carrots and parsnips; cheap in the drug stores; used in various cakes and sweet crackers, used by the Germans in rye bread, used steeped in spirits to make kumntel, and in various liqueurs.
Loin of mutton.
The "fizz" of soda water, etc.
One pineapple sliced in a bowl with powdered sugar, and left to stand a few hours; the peel of the pineapple boiled in little water which is strained to the fruit for higher flavor; 2 or 3 bottles good white wine added and about 1 lb. sugar. Set on ice. When served, a bottle of seltzer or champagne added.
One qt. fine red-ripe strawberries in a bowl with i lb. sugar and 1 bottle red wine. Set on ice. When served, 2 bottles Rhine wine or Moselle, 1 bottle champagne or seltzer. Both of these may be frozen and served semi-fluid in punch glasses, but need more sugar for that.