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 variety of cabbage with curly or crimpled leaves.
Metal shells, silver, or plated, granite ware, or tin. They are made in the form of natural scallop-shells, that being the handsomest shape for holding scalloped fish, clams, lobster, and all such dishes to be served hot in the shells. Can be found at the furnishing stores.
"Sc/imierkase has all the seasons for its own among the Pennsylvania farmers, but it is only in the fall that sauer-kraut and lod-waerrick get their work in. In the fall, too, metzel-sup is on the circuit, and many rise up gladly and clutch it." Schmierkase or smearkase is the cheese made for immediate use from the curd of sour milk. The "clabbered" milk must be heated to the boiling point, when the curd becomes solidified and the clear whey can be drained off by pouring the whole into a cloth and hanging it up to drip. May then be broken up and seasoned either with salt, pepper, and cream, or as a sweet dish with sugar or fruit. If pressed and kept, it ripens and can be made a good imitation of Neufchatel.
"A curious dish was prepared the other day for a British traveler in Mexico. The attendants served up an omelette, and the servants partook very heartily of the dainty morsel, but the traveler mistrusted the food owing to certain black particles mixed therein. Inquiring as to the nature of the suspicious ingredients, he could scarcely believe his ears when the reply was given: ' Oh, these are scorpions,' and an investigation proved this to be true, the lower orders in Mexico thus utilizing the young scorpions, which are dug out, hundreds in a nest, their sting being cut off before cooking".
Made like dumplings, the outside being light dough made as for French rolls, with a good allowance of butter in it, the filling a walnut-sized ball of currants, raisins, almonds, citron and spice stuck together with enough butter and flour. The dumplings, flattened a little, are notched on the side, allowed to rise, egged over, and baked. (See Simnels).
The real neck. The neck of mutton, or lamb, or veal mentioned so frequcntly in cook-book directions generally means what in this country is called the rack, the best part of the ribs which furnishes the shapely cutlets.
Domestic and local name, credited to Pennsylvania, of a mixture of head-cheese and cornmeal boiled together, and when cold cut into slices and fried.