support. fibrous, consisting of fibers, or like fibers. filtered, strained through cloth, paper, sand, or charcoal, firm custard, custard cooked without stirring, fold in, to combine the beaten whites of eggs with a batter without beating. fondue, a dish made of cheese, eggs, butter, and seasonings. French dressing, an uncooked salad dressing made of oUve oil, vinegar, and seasonings. fricaseeing, stewing fowls or other meat cooked in a gravy. fudge, a kind of soft candy made of milk, sugar, and chocolate or maple sugar. garbage, waste animal or vegetable matter. garlic, a plant resembling the onion. garnishing, something put on or around a dish of food for ornament, gas plate, a simple plate attachment connected with the gas pipe and used for cooking. gelatin, animal jelly. glazed, covered with a coating of white of egg or melted sugar, gluten, a nutritious element of food found in flour. Graham flour, imbolted wheat flour, hominy, maize hulled and broken for food. junket, a cream cheese, or ciurds and cream, sweetened and flavored, leavening agent, something added to a batter to make it light, legume, a plant like the pea and bean, lentil, a plant with flattened, lens-shaped seeds which are cooked hke peas or beans. lime water, a water solution of slaked lime used in medicine, liquid custard, a custard stirred constantly while cooking, lukewarm, neither hot nor cold. macaroni, a paste made of wheat flour and dried in long, slender tubes, marinate, to soak for a time in oil or vinegar. marjoram (mar'jo ram), a mint used for flavoring, masticate, to chew. Digitized by Google 200 GLOSSARY mayonnaise (mS,'o nfls')) a thick salad dressing made of raw yolks of eggs beaten with oil and vinegar, and seasonings. meringue (mg r&ngO, a composition of powdered sugar and beaten whites of eggs, used on puddings, pies, and fruits. Neufchatel (Nii'^ha tel'), a kind of soft white cheese made from sweet milk. neutralize, to destroy the effect of. nougat (noo'ga), a kind of candy made with nuts stirred into a sugar paste, oleomargarine (6le o mar'ga ren), a substitute for butter made of beef suet, lard, and cottonseed oil. omelet, a dish consisting of eggs beaten up with milk or water and then cooked in a frying pan. omelet pan, a hght-weight oval or round frying pan. paprika (pa'pri ka), the dried ripened fruit of the pepper plant, paraffin, a waxy substance, used in making candles, preserving food, and so forth. parboil, to boil until partly cooked, pasteurize, to check or prevent fermentation in fluids. pastry, food having a crust made of paste. peanut butter, a paste made of ground peanuts and water. pilaf (pi laf'), rice boiled with meat, fowl, or fish. pimento, allspice, pinoche (pi n5'che), a kind of soft candy made of brown sugar, usually with nuts. pinon (p6 nyon'), a pine-producing, edible seed. pistachio (pis ta'^hi o), a tree of southern Europe having a greenish seed. . poach, to cook (an egg) by breaking (it) into boiling water. pour batter, a batter thin enough to pour. proteid, a food containing carbon, hydrogen, oxygen, nitrogen, and sulphur, and often phosphorus and other elements. pur^e (pu'reO; a thick cream soup. ramekin, an earthen dish for baking various foods prepared with bread crumbs. rancid, having a rank taste, refining, freeing from impurities. relish, something taken with food to render it more palatable. rennet, the lining of the stomach of a calf, used for curdling milk, ricer, a utensil for preparing mashed potatoes for the table. Roquefort (R6k'f6r'), a highly flavored, blue-molded cheese, made from the milk of ewes and cured in caves. saccharine, a coal-tar product remarkable for its sweetness. Digitized by Google GLOSSARY 201 salsify (s&l'sl (f), a plant the root of which tastes like oysters; vegetable oyster. samovar, a metal urn Tised for making tea.

AI-modernized reading of the original text

support. fibrous, consisting of fibers, or like fibers. filtered, strained through cloth, paper, sand, or charcoal, firm custard, custard cooked without stirring, fold in, to combine the beaten whites of eggs with a batter without beating. fondue, a dish made of cheese, eggs, butter, and seasonings. French dressing, an uncooked salad dressing made of oUve oil, vinegar, and seasonings. fricaseeing, stewing fowls or other meat cooked in a gravy. fudge, a kind of soft candy made of milk, sugar, and chocolate or maple sugar. garbage, waste animal or vegetable matter. garlic, a plant resembling the onion. garnishing, something put on or around a dish of food for ornament, gas plate, a simple plate attachment connected with the gas pipe and used for cooking. gelatin, animal jelly. glazed, covered with a coating of white of egg or melted sugar, gluten, a nutritious element of food found in flour. Graham flour, imbolted wheat flour, hominy, maize hulled and broken for food. junket, a cream cheese, or ciurds and cream, sweetened and flavored, leavening agent, something added to a batter to make it light, legume, a plant like the pea and bean, lentil, a plant with flattened, lens-shaped seeds which are cooked hke peas or beans. lime water, a water solution of slaked lime used in medicine, liquid custard, a custard stirred constantly while cooking, lukewarm, neither hot nor cold. macaroni, a paste made of wheat flour and dried in long, slender tubes, marinate, to soak for a time in oil or vinegar. marjoram (mar'jo ram), a mint used for flavoring, masticate, to chew. Digitized by Google mayonnaise (mS,'o nfls')) a thick salad dressing made of raw yolks of eggs beaten with oil and vinegar, and seasonings. meringue (mg r&ngO, a composition of powdered sugar and beaten whites of eggs, used on puddings, pies, and fruits. Neufchatel (Nii'^ha tel'), a kind of soft white cheese made from sweet milk. neutralize, to destroy the effect of. nougat (noo'ga), a kind of candy made with nuts stirred into a sugar paste, oleomargarine (6le o mar'ga ren), a substitute for butter made of beef suet, lard, and cottonseed oil. omelet, a dish consisting of eggs beaten up with milk or water and then cooked in a frying pan. omelet pan, a hght-weight oval or round frying pan. paprika (pa'pri ka), the dried ripened fruit of the pepper plant, paraffin, a waxy substance, used in making candles, preserving food, and so forth. parboil, to boil until partly cooked, pasteurize, to check or prevent fermentation in fluids. pastry, food having a crust made of paste. peanut butter, a paste made of ground peanuts and water. pilaf (pi laf'), rice boiled with meat, fowl, or fish. pimento, allspice, pinoche (pi n5'che), a kind of soft candy made of brown sugar, usually with nuts. pinon (p6 nyon'), a pine-producing, edible seed. pistachio (pis ta'^hi o), a tree of southern Europe having a greenish seed. . poach, to cook (an egg) by breaking (it) into boiling water. pour batter, a batter thin enough to pour. proteid, a food containing carbon, hydrogen, oxygen, nitrogen, and sulphur, and often phosphorus and other elements. pur^e (pu'reO; a thick cream soup. ramekin, an earthen dish for baking various foods prepared with bread crumbs. rancid, having a rank taste, refining, freeing from impurities. relish, something taken with food to render it more palatable. rennet, the lining of the stomach of a calf, used for curdling milk, ricer, a utensil for preparing mashed potatoes for the table. Roquefort (R6k'f6r'), a highly flavored, blue-molded cheese, made from the milk of ewes and cured in caves. saccharine, a coal-tar product remarkable for its sweetness. Digitized by Google salsify (s&l'sl (f), a plant the root of which tastes like oysters; vegetable oyster. samovar, a metal urn Tised for making tea.

Domestic science (1914 text-book)