tides te be cooked on the gridiron, in the oven, or frying pan.
Pate. — A small pie.
Piece De Reeistance.— The principal joint of the dinner.
Requer.—To lard with strips of fat bacon, poultnr, game, meats, etp.
This should always be done according to the vein of the meat so that in
carving you slice the bacon across as well as the meat.
Poglee, Stock used instead of water for boiling turkeys, sweetbreads,
fowls and vegetables, to render them less insipid.
Poulette Sauce. — ^A bechamel sauce, to which white wine and sometimes
eggs are added. ,
Piif.^^.^yegetables or meat reduced to a very smooth pulp which is af-
terwards mixed with enough liquid to make it of the consistency of thick
soup. Sometimes the liquid is omitted.
RagwA.—A rich, brown stew, with mushrooms, vegetables, etc.
BerMmUnde.—A salad dressing differing from mayonnaise, in that the eggs
are hard-boiled, and rubbed in a mortar with mustard, herbs, etc,
l^iMoIet.^Pastry made of light puff-paste and cut into various forms and
fried. They may be filled with fish, meat or sweets.
Roux.—A cooked mixture of butter and fiour, for thickening sonps and
stews. There is both the brown and white.
Salmi,— A rich stew of game, previously half roasted.
636 KITCHEN WRINKLES.
Sauce IHqtMnte. — A sharp sauce, in which somewhat of a vinegar or
lemon flavor predominates.
SurUer. — ^To dress with sauce in a saucepan, repeatedly moving it about.
Stock. — ^The broth of which soups are made.
Sovffie9. — ^A very light, much-whipped-up pudding or omelette.
Tammy,— Tammy, a sort of open cloth or sieve through which to straia
broth and sauces, so as to rid ihem of small bones, froth, etc.
TimhaJU. — A sort of pie in the mold.
Tourif.— Tart, Fruit pie.
Trouzter, — ^To truss, a bird ; to put together the body and tie the wings
and thighs in order to round it for roasting or boiling, each being tied with
strong thread or held by skewers, to keep it in required form.
Vol-au'vent. — ^A rich crust of very fine puff paste which may be filled
with various delicate ragouts or fricassees of fish, meat, or pork. Fruit fresh
or preserved may also be enclosed in a vol-cm-vent. Small voi-au- vents are
made as tarts.
Cider Viiugar can be made easily and quickly if the following directions
are followed : When cider is made, save the pomace and put it in tight bar-
rels or hogs-heads, with one head out, and put in enough rain water to cover
it. After it has begun to ferment, draw off from the bottom all that vou can,
dilute the. cider with it, and nearly two barrels of vinegar can be made of one
of cider. Do not fill barrels in which the cider vinegar is to )ye made quite full,
as there should be a space for air. Put into each barrel one or two pounds of
bread dough, in the condition *it is in when kneeding out into loaves. Once
a day, for a few weeks, draw out from each barrel a gallon of the cider and
pour it into the bung-hole, so as to get. air into it. A quart or two of molasses✪ Cider Vinegar
are recommended as a help, and beech shavings and brown paper are often
used to hasten the acetic fermentation ; but we think the bread dough is best.
If the vinegar is made in summer, it may be made out of doors ; but late in
the fair it should be in a room where the temperature can be kept up to 70 or
SO degrees by stove heat.
Page 552 · 1 recipe record on this page
Presented as published in 1890. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
tides to be cooked on the gridiron, in the oven, or frying pan.
Pate. — A small pie.
Piece De Reeistance.— The principal joint of the dinner.
Pique.—To lard with strips of fat bacon, poultnr, game, meats, etp. This should always be done according to the vein of the meat so that in carving you slice the bacon across as well as the meat.
Poiglee, Stock used instead of water for boiling turkeys, sweetbreads,
fowls and vegetables, to render them less insipid.
Poulette Sauce.—A bechamel sauce, to which white wine and sometimes eggs are added. ,
Puree.—Vegetables or meat reduced to a very smooth pulp which is afterwards mixed with enough liquid to make it of the consistency of thick soup. Sometimes the liquid is omitted.
Ragout.—A rich, brown stew, with mushrooms, vegetables, etc.
Remoulade.—A salad dressing differing from mayonnaise, in that the eggs are hard-boiled, and rubbed in a mortar with mustard, herbs, etc,
Rimbolet.—Pastry made of light puff-paste and cut into various forms and fried. They may be filled with fish, meat or sweets.
Roux.—A cooked mixture of butter and fiour, for thickening sonps and stews. There is both the brown and white.
Salmi,— A rich stew of game, previously half roasted.
Sauce Piquante. — A sharp sauce, in which somewhat of a vinegar or lemon flavor predominates.
Sauteer.—To dress with sauce in a saucepan, repeatedly moving it about.
Stock.—The broth of which soups are made.
Souffles.—A very light, much-whipped-up pudding or omelette.
Tammy.—Tammy, a sort of open cloth or sieve through which to straia broth and sauces, so as to rid ihem of small bones, froth, etc.
Timbale.—A sort of pie in the mold.
Tourte.—Tart, Fruit pie.
Trousser.—To truss, a bird ; to put together the body and tie the wings and thighs in order to round it for roasting or boiling, each being tied with strong thread or held by skewers, to keep it in required form.
Vol-au-vent.—A rich crust of very fine puff paste which may be filled with various delicate ragouts or fricassees of fish, meat, or pork. Fruit fresh or preserved may also be enclosed in a vol-cm-vent. Small vol-au-vents are made as tarts.
Cider Viiugar can be made easily and quickly if the following directions are followed : When cider is made, save the pomace and put it in tight barrels or hogsheads, with one head out, and put in enough rain water to cover it. After it has begun to ferment, draw off from the bottom all that vou can, dilute the cider with it, and nearly two barrels of vinegar can be made of one of cider. Do not fill barrels in which the cider vinegar is to be made quite full, as there should be a space for air. Put into each barrel one or two pounds of bread dough, in the condition *it is in when kneading out into loaves. Once a day, for a few weeks, draw out from each barrel a gallon of the cider and pour it into the bung-hole, so as to get air into it. A quart or two of molasses are recommended as a help, and beech shavings and brown paper are often used to hasten the acetic fermentation ; but we think the bread dough is best. If the vinegar is made in summer, it may be made out of doors ; but late in the fall it should be in a room where the temperature can be kept up to 70 or SO degrees by stove heat.
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Cider Vinegar