Domestic science (1914 text-book)

to add flavor, batter, a mixture of a starchy, dry ingredient and a liquid, beaten "dry," said of the whites of eggs when they are beaten so much that Uttle flakes are thrown off. beaten "stiff," said of the whites of eggs when beaten until they do not run when inverted, binding, a mixture of flour and butter added to a soup to thicken it. bisque, a thick, rich soup made of shellfish, birds, or rabbits, blanch, to make nuts white by removing the skin by scalding, blanc mange (bla manzh')) a dessert made of gelatin or cornstarch and , milk. blow end, the blossom end of fruit. boiled dressing, a cooked salad dressing made of sugar, vinegar, butter, eggs, salt, pepper, and mustard, boiling, cooking in hot water. bolted flour, flour sifted through bolting, a silk cloth, borax, a crystalline salt used as a cleansing agent, braising, stewing or broiling in a covered kettle or pan. brick tea, a kind of tea made by grinding, steaming, and pressing tea leaves in a mold. Brie, a kind of soft cream cheese made in Brie, France, brisket, the breast or lower part of the chest of animals in front of and between the fore legs, brussels sprouts, a variety of cabbage, flavored like cauliflower, butter cake method, a method of mixing ingredients in which the butter and sugar are first creamed; then eggs are added, then flour and milk alternately. caf^ noir (ca' fe' nw6r), black coffee, that is, coffee without cream. Digitized by Google ca£feine (cfif' e in), a stimulating compound found in coffee and tea. Camembert {Ca'man'b^')> a soft, unpressed cream cheese. caramel, burnt sugar. carbohydrates, compounds composed of carbon, hydrogen, and oxygen. casein (eft'se In), the proteid of milk. cassava (ea sa'va), a plant, manioc, having fleshy rootstocks, which yield a nutritious starch, casserole, a baked dish of meat or vegetable combined with bread or cracker crumbs, caustic, burning, corroding. caviare (cftv'i are'), the salted roe of the sturgeon or other large fish. Cayenne (Ca 6n'), red pepper, cellulose, the paper-like substance composing the walls of animal and vegetable cells, cereals, grains. chowder, a dish made of fresh fish or clams, biscuit and onions stewed together. coagulate, to curdle or clot. composite, a food composed of ingredients having different food values. compote dish (€6m'p5t), a fancy dish for holding a mold of jelly or other relish. condiment, something used to season food, corer, a utensil used for removing the core from apples, cottolene, a product of cottonseed used as lard. cream, to rub or beat butter until it is creamy. cream soup, the strained pulp of a vegetable combined with milk and a binding, croquettes, fried balls made of minced meat, fowl, rice, or other ingredients, crouton {evQ t6n'), a small cube of toasted bread. curdle, to thicken. curd, the coagulated, or thickened, part of milk. cut in shortening, to mix lard or butter with flour by means of a knife, denatured, having the nature changed. desiccated, preserved by drying. dessert (de §6rt'), a service of fruits or sweetmeats at the close of a dinner or limchean. diced, cut into small cubes. dietary, pertaining to the diet. doily, a small ornamental piece of linen or lace, usually round. double boiler, a cooking utensil consisting of two covered basins, one inside the other. Dover egg beater, an egg beater operated by means of a wheel and a crank. Digitized by Google ' dredge, to sprinkle with flour. drippings, the fat that is left from cooking meat. drop batter, a batter thick enough to break from the spoon when held suspended. Edam, a Dutch pressed cheese made in balls, edible, fit to be eaten. entree (an'trg), a side dish, extension sieve, a sieve with sUding wires on either side to serve as a