Onions, garlic, rocambole, leek, shallots, ciboules, and chives will be considered under the chapter relating to vegetables for soups, sauces, and entremets. Garden-cress, water-cress, radishes, cruciferoiis culinary plants, turnips, will be treated in the same chapter ; as also celery (leaves and stalks) and celeriac {root), pastinak, parsley (leaves) and parsliac (roots). Pimpernel, borage {Borago officinalis) will illustrate the history of salads j there will also be discussed the use of truffles, mushrooms, and other fungi, under the chapter referring to ragotUs. Bouquet Garni. A bouquet garni* consists of parsley, thyme, and bay- leaf. The relative quantities of these ingredients are the following : Parsley in leaves and branches - - 30 grammes. Thyme Bay-leaves o Pack the thyme and bay-leaves in the middle of the parsley, and bend the top of the parsley back over the leaves, * (Jf. Gouflo, loc. cit., p. 3C. TCX) THE STIR IT OF COOKERY SO as to wrap them up ; then tie all with string, and clip the leaves which project and might become detached during boiling. The length of such a bouquet should be about 2 inches or 5 centimetres. Sixth Group ; Acid Condiments. Vinecjar of loine, luhite and red. Vinegar of malt, amber- coloured. Vinegar made from pure acetic acid by dilution with water. Of specially flavoured vinegars, French cooks prefer and keep in stock : Vinegar flavoured with tarragon, and vinegar spiced with chili. Of the latter many in- habitants of Central America use small quantities at table. The following vegetable acids and salts are used for im- parting an acid or acidulous taste to certain preparations of food, or confections, or beverages : Verpiice, the expressed juice of unripe grapes or cur- rants, etc. Citric or tartaric acid, used, e.g., in the confection of Turkish delight, JRahat Lakoum. Bitartrate of ijotash, used for acidulating compound beverages, such as ginger-beer. Seventh Group : Odoriferous Parts of Plants (not being Aromatic), and Scents extracted therefrom. Rose {flotver) leaves and rose-ioater, used for flavouring confections in the Orient, such as Rabat Lakoum, cocoamtt- cakes. Orange {flower) leaves and orange-flower xoater. The leaves are used dried, candied, and grilled (pralind) ; the water is used in several confections also. Eighth Group ; Culinary Colouring Matters. Saffron, which yields the historical yelloiv used in cookery, may be mentioned here again, although already registered as a spice. VARIETIES OF SUGAR lOI Violet-bhie, derived from the juice of violet-flower petals. Kermes-red is extracted from the juice of the kermes insect, Coccus ilicis* ; kept as a syrup or conserve; Arab. alkermes. Rose-red, prepared from the petals of the Rosa gallica as a syrup. t Spinage-green, freshly expressed juice or precipitate by boiling of such. Cochineal, the carmine -red from the cochineal insect, Coccus cacti ; prepared as a cake or a solution. Red poppy, petals of, prepared as a syrup. \ Ninth Group : Varieties and Preparations of Sugar used in Culinary Operations. White refined stigar, crystallized. Sugar candy. Broion ^onrefined or partially refined siogar. Invert sugar, of the consistency and sweetness of honey. Mechanical preparations of white sugar, by crushing and sifting. Fine poioder = castor sugar (from castor = a, small phial, car affine). Rough sand-like poioder. Granitello, or small hail-sugar. Granito, or large hail-sugar.

AI-modernized reading of the original text

Onions, garlic, rocambole, leek, shallots, ciboules, and chives will be considered under the chapter relating to vegetables for soups, sauces, and entremets. Garden-cress, water-cress, radishes, cruciferous culinary plants, turnips, will be treated in the same chapter ; as also celery (leaves and stalks) and celeriac {root), pastinak, parsley (leaves) and parsnip (roots). Pimpernel, borage {Borago officinalis) will illustrate the history of salads j there will also be discussed the use of truffles, mushrooms, and other fungi, under the chapter referring to ragouts. Bouquet Garni. A bouquet garni* consists of parsley, thyme, and bayleaf. The relative quantities of these ingredients are the following : Parsley in leaves and branches - - 30 grammes. Thyme Bay-leaves o Pack the thyme and bay-leaves in the middle of the parsley, and bend the top of the parsley back over the leaves, * Cf. Gouffé, loc. cit., p. 36. 100 SO as to wrap them up ; then tie all with string, and clip the leaves which project and might become detached during boiling. The length of such a bouquet should be about 2 inches or 5 centimetres. Sixth Group ; Acid Condiments. Vinegar of loine, white and red. Vinegar of malt, ambercoloured. Vinegar made from pure acetic acid by dilution with water. Of specially flavoured vinegars, French cooks prefer and keep in stock : Vinegar flavoured with tarragon, and vinegar spiced with chili. Of the latter many inhabitants of Central America use small quantities at table. The following vegetable acids and salts are used for imparting an acid or acidulous taste to certain preparations of food, or confections, or beverages : Verjuice, the expressed juice of unripe grapes or currants, etc. Citric or tartaric acid, used, e.g., in the confection of Turkish delight, JRahat Lakoum. Bitartrate of potash, used for acidulating compound beverages, such as ginger-beer. Seventh Group : Odoriferous Parts of Plants (not being Aromatic), and Scents extracted therefrom. Rose (flower) leaves and rose-water, used for flavouring confections in the Orient, such as Rabat Lakoum, cocoa-nut cakes. Orange {flower) leaves and orange-flower water. The leaves are used dried, candied, and grilled (pralind) ; the water is used in several confections also. Eighth Group ; Culinary Colouring Matters. Saffron, which yields the historical yelloiv used in cookery, may be mentioned here again, although already registered as a spice. VARIETIES OF SUGAR lOI Violet-blue, derived from the juice of violet-flower petals. Kermes-red is extracted from the juice of the kermes insect, Coccus ilicis* ; kept as a syrup or conserve; Arab. alkermes. Rose-red, prepared from the petals of the Rosa gallica as a syrup. t Spinage-green, freshly expressed juice or precipitate by boiling of such. Cochineal, the carmine -red from the cochineal insect, Coccus cacti ; prepared as a cake or a solution. Red poppy, petals of, prepared as a syrup. \ Ninth Group : Varieties and Preparations of Sugar used in Culinary Operations. White refined stigar, crystallized. Sugar candy. Brown unrefined or partially refined sugar. Invert sugar, of the consistency and sweetness of honey. Mechanical preparations of white sugar, by crushing and sifting. Fine powder = castor sugar (from castor = a, small phial, car affine). Rough sand-like powder. Granitello, or small hail-sugar. Granito, or large hail-sugar.

The spirit of cookery