Tourte ; French, from Latin torta; signifies in modern French a flake dough case, in which different ragouts are served for entrees. According to a reported observation of Taillevant, the master- cook of tiie French King Charles V., tourte signified at one time a household loaf of bread in a round form, and the name was onl}' later given to pastr}' with meaty contents. It is not impos- sible that the French tourte might be derived from tourette, English turret, a little tower, to the shape of which the French loaf of Taillevant would correspond. The modern French diminutive of tour is, however, tourelle. Trifle : a sweet dish composed of .sponge-cake, soaked in wine or liqueurs, inacroons, fruit jams, custard, and whipped cream ; a second course dish. Tripe : the prepared and boiled stomach and alinientar}- canal of oxen and other animals. Truffer : French, to communicate to aii}- dish the flavour of truffles; also applied to maraschino so flavoured. TruflSles : peculiar pale and dark round fungi, growing underground in the South of France and in Africa, great idols of French cooks and gastronomers. Turbans : ornamental drum-shaped cases, containing entrde.s, made of forcemeat, and fillets of either game, poultr}', or fish, .similar to mazarines. Turn-broche, or turnspit : Formerly joints while being roasted were turned by 3'oung personk or trained dogs ; now tliey are turned by clockwork previousl}- wound up. Uxelles. vSee D’Uxelles. U V Viands, vivers : ancient expressions for victuals. Vol-au-vent: a metaphoric expression applied to a case of puff paste of the lightest kind, baked in an emptj- state (blind pasty), to be filled with a light ragout or fricassee. W Wafer: a thin leaf of cooked starch paste for sealing letters; the thin round cake of the Eucharist; 111 Old French zvaufre, hence gaufre a.\u\ muffrc, German Waffel, English zuaffle; derived from German iVabe, honeycomb. Hence a waffle-iron, for baking waffles in, is called honeycomb cockle, a name which it bears in common with the iron-cake-shell (-fish). This fact supports the ^ derivation from Wabe, as much as the shape of the waffle. Walnut ketchup : the eoncentrated and .spiced expressed juice of half-gioivn jet tender walnut.s, .such as are used for pickling; 6SS THE SPIRIT OF COOKERY boiled with shallots and anchovies, mace, cloves, pepper, and garlic. Kept in well-stoppered bottles. Some add vinegar✪ Walnut Ketchup. Excellent addition to sauce.s, such as fi.sh sauce. Wastle cake : Scotch ; zvasile bread was baked on a girdle, therefore analogous to the English girdle, or griddle, cake. Water-fish occurs in various barbarizations, which are handed down through all the books published during two centuries. The word was intended to mean szveel-zjeatcr fish, and came from Ger- many through Holland to France. The latest English author has Vaslrefiche, in recipes taken from ‘ Dons de Comus,’ ii., 68, 113, 151. The climax was reached by a la Vaslrefiche, when a thing became a method. The recipes have no vitality, and will soon be ob- solete. Careme has zoater-zuish, and a choice between water-fiche and vater fiche (‘Maitre d’Hot,’ i., pp. 34, 74, 120).

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Tourte ; French, from Latin torta; signifies in modern French a flake dough case, in which different ragouts are served for entrees. According to a reported observation of Taillevant, the master- cook of tiie French King Charles V., tourte signified at one time a household loaf of bread in a round form, and the name was onl}' later given to pastr}' with meaty contents. It is not impos- sible that the French tourte might be derived from tourette, English turret, a little tower, to the shape of which the French loaf of Taillevant would correspond. The modern French diminutive of tour is, however, tourelle. Trifle : a sweet dish composed of .sponge-cake, soaked in wine or liqueurs, inacroons, fruit jams, custard, and whipped cream ; a second course dish. Tripe : the prepared and boiled stomach and alinientar}- canal of oxen and other animals. Truffer : French, to communicate to aii}- dish the flavour of truffles; also applied to maraschino so flavoured. TruflSles : peculiar pale and dark round fungi, growing underground in the South of France and in Africa, great idols of French cooks and gastronomers. Turbans : ornamental drum-shaped cases, containing entrde.s, made of forcemeat, and fillets of either game, poultr}', or fish, .similar to mazarines. Turn-broche, or turnspit : Formerly joints while being roasted were turned by 3'oung personk or trained dogs ; now tliey are turned by clockwork previousl}- wound up. Uxelles. vSee D’Uxelles. U V Viands, vivers : ancient expressions for victuals. Vol-au-vent: a metaphoric expression applied to a case of puff paste of the lightest kind, baked in an emptj- state (blind pasty), to be filled with a light ragout or fricassee. W Wafer: a thin leaf of cooked starch paste for sealing letters; the thin round cake of the Eucharist; 111 Old French zvaufre, hence gaufre a.\u\ muffrc, German Waffel, English zuaffle; derived from German iVabe, honeycomb. Hence a waffle-iron, for baking waffles in, is called honeycomb cockle, a name which it bears in common with the iron-cake-shell (-fish). This fact supports the ^ derivation from Wabe, as much as the shape of the waffle. Walnut ketchup : the eoncentrated and .spiced expressed juice of half-gioivn jet tender walnut.s, .such as are used for pickling; 6SS THE SPIRIT OF COOKERY boiled with shallots and anchovies, mace, cloves, pepper, and garlic. Kept in well-stoppered bottles. Some add vinegar. Excellent addition to sauce.s, such as fi.sh sauce. Wastle cake : Scotch ; zvasile bread was baked on a girdle, therefore analogous to the English girdle, or griddle, cake. Water-fish occurs in various barbarizations, which are handed down through all the books published during two centuries. The word was intended to mean szveel-zjeatcr fish, and came from Ger- many through Holland to France. The latest English author has Vaslrefiche, in recipes taken from ‘ Dons de Comus,’ ii., 68, 113, 151. The climax was reached by a la Vaslrefiche, when a thing became a method. The recipes have no vitality, and will soon be ob- solete. Careme has zoater-zuish, and a choice between water-fiche and vater fiche (‘Maitre d’Hot,’ i., pp. 34, 74, 120).

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