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 southern sea fish of the Spanish mackerel variety. It is boiled and served with Hollandaise sauce, or baked with fine herbs, or split and broiled in the usual way for all fish, served with maitre d'hotel butter spread upon it and garnished with parsley and lemons.
King's rings is a French dish fit for a king. Make a little delicate mince-meat simply of veal or chicken, carefully flavored to taste, and enclose it in rings of carrots cut in slices. The success of this dainty depends entirely on the flavoring.
Smoked salmon. Kippered Herrings Common smoked herrings. "And the process by which herrings are determined as 'blcaters' or 'kippers' were explained to him. The work was going on in full swing, the strapping Scotch lassies and women almost running about their work, with no head-dress but a shawl - brawny-looking Amazons".
Liqueur made from cherry juice. The name signifies cherry water.
Common popular name for meringues of cake icint; baked on paper; also, certain candies.
The turnip-rooted cabbage, or above-ground turnip; a root very much like a cabbage stalk in taste. Is said to be best when cooked with the outside peel on and peeled after cooking. It is then cut in large dice and put in white sauce or brown, or chopped in cream, or served with small pieces of boiled bacon, or mashed or cooked in any way that other vegetables are.
The "koontie," a plant which grows in Florida, has been called the "Indian bread root," and the meal or flour made from it is very much like the arrow-root of commerce. It makes a beautiful white flour, of which bread and puddings are made which are delicious and especially invaluable for invalids. The Indians and natives have used it for bread for many years, and people who have tried it think there is a fortune in store for anyone who will engage extensively in the manufacture of J'koontie" flour.
Pure. See Jewish cookery.
Russian croquettes. Croquette mixture of any material, meat, fish, chopped oysters, chicken or anything, rolled up into shape of bottle corks, then rolled up in the thinnest possible shavings of cold boiled bacon, dipped into batter, fried like fritters in hot lard. Served with fried parsley or caper or other sauce.
Cake of any kind.
The chief liqueur of Russia, made of cumin seed and caraway seed in sweetened spirit.