Fondue. A dish prepared from cheese and eggs.
Frappe. Semi-frozen.
Fromage. Cheese.
Fondant. Made from sugar and water, and is the foun-
dation of the French bonbons.
Gateau. Cake.
Glace. Iced or glossed over.
Grilled. Broiled.
Hachis de hoeuf. Beef hash.
Homard, Lobster.
Hoe cake. Made with white granulated cornmeal, salt
and boiling water, and baked before the camp fire
on a hoe.
Tlors-cVanvvres. Side dishes.
Italienne (a la). In Italian style.
Jamhon froid. Cold ham.
Jardiniere. Mixed vegetables.
Kirsclnvasser. Liquor made from cherry juice.
Lait. ]\Iilk.
Laituc. Lettuce.
Macaroni a la fromage. Macaroni with cheese.
Maigre. Vegetable soup without stock.
Maitre cVhotel. Head steward.
Mango. Stuffed and pickled young melons.
Maraschino. A cordial or liqueur.
Marrons. Chestnuts.
Noir. Black.
382 SCIENTIFIC COOKING.
Noyau. A cordial.
CEufs farcis. Stuffed eggs.
Omelette mix champignon. Omelet with mushrooms.
Pain. Bread.
Panada. Bread and milk cooked to a paste.
Pate de foie gras. Paste made of fatted goose livers.
Pommes. Apples.
Pois. Peas.
Pommes de tcrre. Potatoes.
Paidets sautes. Fried chicken.
Potage. Soup.
Ragout. Highly seasoned meat-dish.
Removes. Roasts or principal dishes.
Rechauffes. Warmed-over dishes.
Salpicon. Highly seasoned minced meat-dish with thick
sauce.
Souffle. Puffed up as omelet, etc.
Siicres. Sweets.
Tarte aux pommes. Apple pie.
Yol-au-veiits. Made of very light puff-paste, and filled
with creamed meats, fish, etc. They are cut oblong
in shape as a rule.
FOOD COMBINATIONS. 383
CHAPTER XLII.
FOOD COMBINATIONS.
Breakfast Menus.
Oranges.
Cream of Wheat with Sugar and Cream.
Scrambled Eggs. Potatoes, Cut Fine and Fried.
White Corn Muffins.
Coffee.
— X —
Baked Apples.
Oatmeal with Cream and Sugar
Broiled Ham. Eggs.
Baking-powder Biscuits.
Coffee.
— X —
Grape-fruit.
Lamb Chops. Creamed Potatoes.
White Muffins.
Coffee.
Bananas.
Puffed Rice with Sugar and Cream.
Egg Omelet. Lyonnaised Potatoes.
Graham Gems Griddle Cakes.
Coffee.
Grapes.
Wheatlet with Sugar and Cream.
Beefsteak. French Fried Potatoes
Pop-overs. Coffee.
384 SCIENTIFIC COOKING.
Strawberries.
Bacon and Fried Eggs. Baked Potatoes.
Wheat Muffins.
Coffee.
Cantaloupe.
Uncooked Cereal with Sugar and Cream.
Chipped Beef in Cream.
Hashed and Browned Potatoes. Yeast Muffins.
Coffee.
— X —
Raspberries.
Rolled Oats with Sugar and Cream.
Broiled Fresh Mackerel. Sliced Cucumbers.
Corn Muffins.
Coffee.
— X —
Pears.
Triscuits with Sugar and Cream.
Corn-beef Hash. Buttered Toast.
Coffee.
— X —
Blackberries.
Boiled Rice with Sugar and Cream.
Dropped Eggs. Waffles with Maple Syrup.
Coffee.
— X —
Grapes.
Fried Pan Fish.
Sliced Tomatoes. Baked Potatoes.
Corn Muffins.
Coffee.
FOOD COMBINATIONS. 385
Wheatena with Sugar and Cream.
Creamed Fish. Corn Cakes.
Strawberry Shortcake.
Coffee.
— X —
]\rixed Fruits.
Baked Beans. Brown Bread.
Sliced Cucumbers.
Fish Balls. Coffee.
— X —
Sliced Peaches in Cantaloupe Cups.
Cream of Wheat with Sugar and Cream.
Sliced Cold IMeat. Toasted Brown Bread.
Coffee.
Luncheon Menus.
Cream of Potato Soup.
Baked Apples and Cream.
Hot Rolls. Gingerbread. Cocoa.
— X —
Creamed Lamb.
Lettuce Avith French Dressing.
Wafers with Cheese. Toast.
Grapes. Cocot*.
— X —
Chicken Salad.
Baking-powder Biscuit. Orange Ice.
Page 167
Presented as published in 1911. 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
Fondue. A dish prepared from cheese and eggs.
Frappe. Semi-frozen.
Fromage. Cheese.
Fondant. Made from sugar and water, and is the foundation of the French bonbons.
Gateau. Cake.
Glace. Iced or glossed over.
Grilled. Broiled.
Hachis de hoeuf. Beef hash.
Homard, Lobster.
Hoe cake. Made with white granulated cornmeal, salt and boiling water, and baked before the camp fire on a hoe.
Hors-d'oeuvres. Side dishes.
Italienne (a la). In Italian style.
Jambon froid. Cold ham.
Jardiniere. Mixed vegetables.
Kirschwasser. Liquor made from cherry juice.
Lait. ]\Iilk.
Laituc. Lettuce.
Macaroni a la fromage. Macaroni with cheese.
Maigre. Vegetable soup without stock.
Maitre cVhotel. Head steward.
Mango. Stuffed and pickled young melons.
Maraschino. A cordial or liqueur.
Marrons. Chestnuts.
Noir. Black.
Noyau. A cordial.
CEufs farcis. Stuffed eggs.
Omelette mix champignon. Omelet with mushrooms.
Pain. Bread.
Panada. Bread and milk cooked to a paste.
Pate de foie gras. Paste made of fatted goose livers.
Pommes. Apples.
Pois. Peas.
Pommes de tcrre. Potatoes.
Poulets sautés. Fried chicken.
Potage. Soup.
Ragout. Highly seasoned meat-dish.
Removes. Roasts or principal dishes.
Rechauffes. Warmed-over dishes.
Salpicon. Highly seasoned minced meat-dish with thick
sauce. Souffle. Puffed up as omelet, etc. Siicres. Sweets. Tarte aux pommes. Apple pie. Yol-au-veiits. Made of very light puff-paste, and filled
with creamed meats, fish, etc. They are cut oblong
in shape as a rule.
CHAPTER XLII.
Breakfast Menus.
Oranges.
Cream of Wheat with Sugar and Cream.
Scrambled Eggs. Potatoes, Cut Fine and Fried.
White Corn Muffins.
Coffee.
Baked Apples.
Oatmeal with Cream and Sugar
Broiled Ham. Eggs.
Baking-powder Biscuits.
Coffee.
Grape-fruit.
Lamb Chops. Creamed Potatoes.
White Muffins.
Coffee.
Bananas.
Puffed Rice with Sugar and Cream.
Egg Omelet. Lyonnaised Potatoes.
Graham Gems Griddle Cakes.
Coffee.
Grapes.
Wheatlet with Sugar and Cream.
Beefsteak. French Fried Potatoes
Pop-overs. Coffee.
Strawberries.
Bacon and Fried Eggs. Baked Potatoes.
Wheat Muffins.
Coffee.
Cantaloupe.
Uncooked Cereal with Sugar and Cream.
Chipped Beef in Cream.
Hashed and Browned Potatoes. Yeast Muffins.
Coffee.
Raspberries.
Rolled Oats with Sugar and Cream.
Broiled Fresh Mackerel. Sliced Cucumbers.
Corn Muffins.
Coffee.
Pears.
Triscuits with Sugar and Cream.
Corn-beef Hash. Buttered Toast.
Coffee.
Blackberries.
Boiled Rice with Sugar and Cream.
Dropped Eggs. Waffles with Maple Syrup.
Coffee.
Grapes.
Fried Pan Fish.
Sliced Tomatoes. Baked Potatoes.
Corn Muffins.
Coffee.
Wheatena with Sugar and Cream.
Creamed Fish. Corn Cakes.
Strawberry Shortcake.
Coffee.
]\rixed Fruits.
Baked Beans. Brown Bread.
Sliced Cucumbers.
Fish Balls. Coffee.
Sliced Peaches in Cantaloupe Cups.
Cream of Wheat with Sugar and Cream.
Sliced Cold IMeat. Toasted Brown Bread.
Coffee.
Luncheon Menus.
Cream of Potato Soup.
Baked Apples and Cream.
Hot Rolls. Gingerbread. Cocoa.
Creamed Lamb.
Lettuce Avith French Dressing.
Wafers with Cheese. Toast.
Grapes. Cocot*.
Chicken Salad.
Baking-powder Biscuit. Orange Ice.