Fromage De Cochon

Head cheese; a dish very popular in France; made by taking the skin off a pig's head in one piece, taking the meat from the bone and cutting it up with tongue, ears, some chitterlings, herbs, seasonings; all sewn up in the skin of the head, boiled 3 hours, pressed into a mould and baked a short time; eaten cold.

Fromage D'Ltalie

Italian cheese, but also the name of a kind of liver cheese reputed to have been a favorite with Louis XI. Made of 5 lbs. liver, 1 lb. lean pork, 1/2 lb. fat pork, all minced; pepper, salt, shallots, thyme nutmeg. Placed in an earthen dish lined with shavings of bacon, wine to moisten, bay leaves and bacon on top, baked three hours, eaten cold.

Frost-Fish

American small fish, plentiful only in winter; cooked by rolling in flour and frying like whitebait or small trout.

Frosting

Domestic name for meringue or icing of cakes. (See meringue).

Frosted Fruits

Cherries, currants, etc., dipped in white of egg and then in powdered sugar.

Frost Work

For pedestals, cake stands, etc., is done by sprinkling with diamond powder, from the paint shops, on a wet surface; for scenery it is done with ground glass.

Fruits (Fr)

Fruits. The same in both languages.

Fruit Cake

Various kinds and grades of cakes containing raisins, currants and citron peel.

Christmas Fruit Cake

Made of 1 lb. each butter, sugar, eggs, raisins, 2 1/2 lbs. flour, 2 lbs. currants, 1/2 lb. citron, nutmeg, spice, 1 cup milk; mixed like pound cake, baked in moulds. (See Dundee cake.) Fruit Cake - 1 cup butter, 2 cups sugar, 1/2 cup syrup, 5 eggs, 2 cups flour, 3 teaspoons baking powder, 1 cup each citron, raisins, currants.

Fruit Pudding

Commonly understood to mean plum pudding.

Christmas Pudding

Made of 2 lbs. bread-crumbs, 1 lb. each suet and raisins, 1 1/2 lbs. currants, 1/2 lb. sultanas, 1/4 lb. citron, 3/4 lb. sugar, 2 tablespoons flour, 4 eggs, 2 cups milk, 1 nutmeg, brandy, spice; boiled 6 or 8 hours.

Fumet (Fr)

Essence of game; made by frying limbs, bones, carcasses of game in butter with shallots and spices till browned, then stewing with wine and stock, straining and condensing by boiling down. Used for adding to game sauces.

Fungi

See agaric, cepe, champignon, morel, mushroom, oronge, truffle.

Furmety

English, from Latin frumenti. Wheat boiled in water until soft, milk and currants added. Whole wheat porridge.

Fustic

Venice sumach; a dry wood employed to'produce yellow colors.

Galette

A plain shortcake, not sweet, but sometimes sugared over the surface. Same as Gateau de Plomb.

Gallino Rennet

It is said that the rough skin which lines the gizzards of fowls will curdle milk for making cheese and cheese cakes as well as calf's rennet. The skin is salted and then dried, and a piece steeped in water for 8 hours makes the rennet; 2 or 3 tablespoontuls to be mixed with the milk.

Galopin

Galopin is a local term for a half-bottle of wine. In Paris, the word means a "little rascal," affectionately used.