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 custard containing wine, whipped; a foaming pudding sauce.
A special and favorite shape of cooks' knives, the name is that of the original Paris manufacturer.
The new sweetening substance obtained, like the aniline dyes, from coal-tar, and said to possess 300 times the sweeting power of sugar. It is a white powder, and although in the crude state insoluble in water, is supplied in a soluble form. A grain or so is sufficient to sweeten a cup of tea or coffee, and as saccharine passes through the system unchanged, it would be of special value to diabetic patients and others to whom sugar is absolutely harmful. The new sweetener possesses antiseptic properties, and is a powerful anti-ferment, and hence should be useful as a sugar substitute to jam-boilers and fruit-preservers. We are not aware that it has been experimented with in this direction, for truth to say, "saccharine" is as yet only an interesting laboratory product rather than a commercial article.
A graduated glass tube for testing boiling sugar. (See Sugar).
The petals of a flowering plant dried. There are two kinds which answer the same purposes of giving the color of eggs to cake and various culinary preparations. Can be purchased put in tin boxes at the drug stores. It has been very extensively employed both in medicine and cookery in ancient times and even more recently through an exaggerated estimate of its virtues but its use has very nearly died out. The method of using is to make tea of a pinch of the saffron, which is then added to the dough for buns or cake, or the fish stew or dish of rice, in which ways it is still regularly used in Creole and in Italian and Spanish cookery.
A cheese of the customary American York State or Western Reserve sort is sometimes to be met with streaked and marbled all through with sage leaves which have been pounded to a pulp and added to the curd of which the cheese is made. The peculiar flavor of this sage cheese is much admired generally, although the distrust with which Americans look upon "mouldy" cheese brings this under the suspicion of those who do not know its nature and makes it unsuitable for hotel tables.
Made from the pith of a palm tree which grows in the East Indies. Each tree will yield from 800 to 1,000 pounds of sago. It is nearly pure starch. There are imitation sagos in the market made of some cheaper sort of starch; the difference becomes apparent in cooking as the imitations dissolve and the form of the grain disappears; the puddings then become thin and watery. Is cooked in all the same ways as tapioca, in most of the same ways as rice and in soups.
Name often met with in Continental menus. " The best and most delicate fish to be had in Vienna are the different species of trout, one of which I have never seen elsewhere, though it certainly surpasses in flavor the ordinary kind. It goes in this country by the name of saibling "