This section is from the book "The Steward's Handbook And Guide To Party Catering", by Jessup Whitehead. Also available from Amazon: Larousse Gastronomique.
Sandwiches of puff paste and jam.
Thin slices of meat stiffed, rolled up and cooked. The same which the English call meat-olives.
A wild fruit of the Middle States, shaped somewhat like a banana, but thicker. Grows on a tree of small dimensions, in bunches of 3 or 4. When ripe, it contains a yellowish pulp which resembles an over-ripe muskmelon in taste, and there are several seeds like broad beans. It is eaten by some, but not much sought after.
In country style.
The ground nut or ground pea. It grows in little mounds of earth and the nuts form on the roots. Enormous crops are raised in Virginia, the Carolinas and Tennessee. The bulk of the nuts are eaten roasted, large quantities are converted into oil which passes for olive oil, palm oil, etc.; some are used in candy.
The jelly making constituent of fruit, abundant in the cranberry and crab apple. " Besides these juices, sugar, cellulose, starch, and vegetable albumen, there is an important constituent of succulent fruits to which the name oipecten, or pectin, or peclose, has been given. It is vegetable jelly, aiso contained in turnips, parsnips, carrots, etc., but in smaller proportions. We all know it in the form of currant jelly, apple jelly, etc. In its separated state it is about the most digestible food in existence.
The native soup of the British West Indies, mentioned in song and story. It is a hotch-potch like the Spanish olla podrida, one song running to the effect that when made in camp, each soldier drops into the pot whatever he has been able to capture or obtain in any way, chickens, game, fresh or salt meats, and vegetables of all sorts; the special seasoning is a native sauce, cassareep, and plenty of chili pepper.
"The ancients have not left us any hints as to how perch were cooked. The present practice over the Continent is to stew them in vinegar, fresh grape, orange juice, or other sour sauce; but, though this is certainly the common way in Italy, at the Lago Maggiore they are spitted in their scales, and basted while roasting with the same acid juice. In Holland butter is added. The finest perch is the zander, or giant perch of German waters. A recent writer declares that it is worth going all the way to Dresden to taste it." The perch is one of the most abundant fresh-water fish on both sides of the Atlantic. Its name in French is the same as in English, it can scarcely, therefore, appear in any menu in disguise.