The spirit of cookery

White pot: English, ancient preparation of cream (a pint) with yolks (four, beaten), pulp of apples, sugar, spices, and smpets of ‘ white ’ bread, to be baked in a dish or in a crust. This is a kind of custard fruit puree pie, verging towards a charlotte. A simpler recipe has milk instead of cream, but a greater number of yolks. Z Zythogala: grsecified name applied by Sj'denham, the English physician, and later by the French doctor Pecquet, to the then popular posset ; it was curds and wdiey produced bj'the addition to milk either of an acid wine, such as cyder, or of vinegar merely. Begin, in the ‘Diet. Med.,’ gave the name of zythogala to a mixture of beer and milk; but this does not generally curdle, except the beer be acetified. This use of beer has given rise to the misapprehension that posset could also be made with the aid of perhaps perry in place of cyder; but it is more probabl}' a misprint or clerical error arising from misreading Birnen (pears) instead of Bier (beer). Zythos : an alcoholic liquid prepared b}' fermentation, beer, friiil- zuine, cyder (as apple-wine) ; the name also extends to vinegar, prepared from beer or fruit-wine (Kraus, ‘Med. Dex.’). Cham- bers’ ‘Etymological Dictionary’ spells arff;' (<7. z'.). ALPHABETICAL INDEX Ar.AK AOAR, gelatine from seaweed, 200, | 272 I Aillolis, Provengale sauce of garlic and oil, 359 Aitch-bone of beef, synonyms, 437 Albuminoids in flour, 372 Alcaraza, porous vessel, 581 Alcohol, standards of strength, 018 Ale, or beer, 010 ; ale-flip, GIG Allemande sauce, 241 Almonds, milk of, 024 ; in curries, 222 ; in mulligatunny, 199 American yams and batatas, 340 Amphibians, as materials for cooking, 558 Anchovies, 538 ; sauce of, 252 Angelica, aromatic plant, 97 ; in liqueurs, 023 Anisette, liqueur, 023 Apple charlotte, 270 ; dumplings, 420 ; hedgehog, 420 ; pudding (Eve’s), 425 ; wine or cider, 010 Apples and rice, plain or ornamented, 425 ; chartreuse of, 578 Apricot cheese A la Chantilly, 272 ; ice, 587 ; jam, 272 ; tart, 415 Aromatic herbs, 90 ; sauce of, 5, la St. Pardoux, 248 ; spices, 94 An-ack, spirit, 017, 022 Artichoke (Cynara), history and varie- ties, 323 ; stuffed with farce, 320 ; Jerusalem (Helianthus), see Toi>i- nambur. Asafoetida (Ferula), 97 ■\sparagu8, 327 ; sprouts, 327 ; sprue, 330 ; peas, points, heads, 330 ; chemical composition, 329 ; mode of boiling, 329 A.spic, grand, 200; jelly, 204; savoury jelly, 204 Assaissonnement, horbes d’, French aro- matic culinary herbs, 97 Atelet (hiltelet) sauce, 249 Aubergines, 323 ; Brinjals, 300 ; syno- nyms, 323 Aurora sauce, 251 Authorship in cookery, qualification for, 0; acquirements for, 11 Axioms, culinary, 01 llaba, Polish cake, 398 ; in Franco, 399 Bacon, 409, 470 Bain-marie, errors regarding, 15 ; use in kitchen, 55 Baked mushrooms, gratinated, 298 Baking, general observations on, 09 oven for, 71 Ballotine, shoulder of lamb, boned, 408 Bandecai (synonym Bhindi), Hindostan vegetable, 300 Bannock, barley and peas, 371 Karbe de capucin, endive salad, 355 Barbel, fish, 557