Copyright N°
COPYRIGHT DEPOSIT:
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mat Als WHAT?
AT. HOME AND ABROAD
BY
F. STURGES ALLEN
THE BRADLEY-WHITE CO.
NEW YORK CITY
1902
THE LIBRARY OF
CONGRESS,
RECEIVED
MAY. 39 1902
CoPYRIGHT ENTRY
Man. pl, (Gor
CLASS 0 XXc. No.
2%§ $4
COPY 8.
“ny COPIES
CoPpyRicHurtT, 1902
BY
ANNIE W. ALLEN
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PREFATORY NOTE
The vocabulary of bill-of-fare terms and names of
dishes includes those most used in the better class of
restaurants and hotels in America. Most of them are
in use in England, also, and many of them in France, and
elsewhere on the Continent. I have been assisted both
in choice of terms and definitions, by various chefs of
New York City, and especially by Mr. Augustus Wagner.
The definitions are not intended to be full, but to give
such information as will enable a person to know what
kind of a dish is meant by the term. Each particular
chef has names of his own for dishes that he has in-
vented, but unless these have become extended in their
use beyond one restaurant, they are not included. It is
remarkable how widespread many terms are that at
first seemed unusual, and how the dishes, if at all com-.
plex, vary in their details and yet retain their general
make-up and identity.
The information given on gems, plants, ete, I have
gathered together from various sources, assisted by ex-
perts. Fe. oe
May, 1902.
CONTENTS
ne PARTE VOCABULABY-f-. 6. oc wt et ee OD
PoIsONOUS PLANTS AND REMEDIES ....... 63
WHAT TO DO IN CASE OF ACCIDENTS .... . 8%
PRECIOUS AND OTHER STONES USED IN JEWELRY . 109
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KEY TO PRONUNCIATION.
The special symbols used in respelling words for pro-
nunciation are as given in key-words below. These
symbols are essentially the same as those given in Web-
ster’s International Dictionary:
ale; senate; cire; 4m; iirm; final; aw(l)=<a in all.
éve; évent: énd; hér (see tirn); recent.
ice; idea; ill.
old; Obey; orb; ddd; (f)oo(d); ou(t); oi(1).
tise; tinite; fiill, and=oo in foot; tip; firn, and=e in
her, fern, etc.
N = n in French bon; zh = z in azure.
It must be borne in mind that the vowels in French
are spoken quickly, so that they do not have the glide
(or vanishing sound) at the end that is given to accented
vowels in English.
French eu, and oew are much like e in the English word
“her”; French w is much like w in the English word
“pull.” The French nasal n (indicated in this book by
N) can easily be pronounced by trying to pronounce
“onion,” without touching the tongue to the roof of the
mouth; that is, leaving the mouth passage continuously
open while pronouncing it.
Sek tee
sos
AG
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Boat
pA
wk
vi Pike
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4 .
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Paes
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Peas WHAT
BILL OF FARE VOCABULARY
abaisse (i-bais’). Thin undercrust of pastry.
agneau (ii-nyo’). Lamb.
aillolis (ii-yo-lé’). A Provencale sauce of olive oil
with garlic pounded in it.
ala (4 li), au (0), aux (0). With; according to; after
the manner of; as, huitres aux champignons, oysters with
mushrooms.
If a dish is cooked, or served, or made, with anything
as an ingredient or garnish, the dish may be said to be
“@ la” that substance. So it may be possible to ascer-
tain the meaning of phrases not given below by look-
ing elsewhere in the vocabulary under the word used
with the words “4a la.”
a la béarnaise (i 14 ba-iir-naz’). With a sauce of tar-
ragon vinegar in which shallots have been boiled till it
is reduced, then combined with egg yolks and butter, and
beaten in a bain marie, then seasoned with red pepper
and lemon juice.
a la béchamel (# 14 ba-shi-mél’). After the fashion of
Béchamel (a French gastronomer); said of a sauce (see
BECHAMEL); also prepared or served with this sauce.
a la Bercy (i li bar-sé’). Served with béarnaise
sauce, ‘stuffed green pepper and stuffed tomato.
a la bigarade (i 14 bé-gii-rid’). Flavored with
(Seville) orange juice or peel.
a la bonne femme (i li bin fém). Of, or in the style
of, the housewife; specifically said of a kind of maigre
soup made with fish, bouillon, legumes, and an assort-
ment of vegetables.
a la bordelaise (4 14 bdr-de-laz’). With Bordeaux
wine; said of various preparations containing it; as of
a sauce, with garlic, shallots, or onions, chopped mush-
12 BILL OF FAIR VOCABULARY
rooms, and a piece of marrow; also with sauce a la
bordelaise.
a la bourguignotte (4 li& boor-gé-nydt). Generally,
prepared with the addition of red wine of Burgundy,
or of Bordeaux, or of the Midi (i.e. meridional provinces
of France). At Bordeaux, or when made elsewhere with
Gironde wine, the dish would bead la bordelaise.
a la caledo’nian (i lii). Boiled slowly in plain water
and then baked with dressing of butter, chopped
parsley, and a little lemon juice; said of finnan haddie
when so cooked.
a la Camerani (4 li kai-ma-ri’né). After the fashion
of Camerani; said of a kind of rich chicken-liver soup.
a la Chateaubriand (i li shii-td-bré-in’). With maitre
@hotel butter. See MAiTRE D’HOTEL BUTTER.
a la chevreuil (& 14 she-vrii’y’). Served with a savory
sauce; said of fillets of beef.
ala chipolata (i la ché-po-li’ti). Containing an addi-
tion of the strongly flavored Italian sausages, or the
mince with which they are filled.
a la chiffonade (i li shé-fo-nid’). See CHIFFONADE.
a la cocotte (i l& ko-kot’). Baked (as eggs) in a
cocotte, with butter and cream, or with cheese, or the
like, and served in the cocotte.
a la crapaudine (i la krii-po-dén’). Like a crapaudine
(the flat piece of iron on which a grate pivot rests); said
of grilled chicken, pigeon, etc., when prepared by bon-
ing, removing the legs and wings, and pressing flat.
a la Crécy (i li kra-se’). Same as A LA Crorssy.
a la Créole (i la kra-0l’). With tomatoes.
a la Croissy (i lai krwié-sé’). Containing carrots in
quantity, or at least strongly flavored with them; said
specifically of a purée of onions, carrots, turnips, and
parsnips stewed in coulis. According to others, contain-
ing turnips in quantity, or strongly flavored with them.
a la daube (4 14 ddb). Stewed in daube; said specific-
ally of dishes cooked with small square pieces of salt
pork, the round slices of carrots, glaced onions, and
turnips. See DAUBE.
a la Dauphine (4 li do-fén’). With atelets sauce.
a la Dauphiné (4 li d0-fé-na’). With various vege-
tables, spinach, lettuce, leek, onions, sorrel, beets etc.;
said of a kind of soup.
BILL OF FARE VOCABULARY 13
ala Dauphinoise (i lii do-fé-nwiiz’). Generally, sauced
over with a thick sauce (or with egg yolk), bread-
crumbed, and then fried.
a la diable (4 lai dé-a’bl’). Devilled.
a la Duchatelet (# 1 dii-shi-tla’). See BLOND DE
VEAU.
a la financiére (i l& fé-naN-syar’). With extract of
truffles (lit. after the style of a financier); said of a
variety of espagnole sauce, and of dishes served with
it; also served with truffles, mushrooms, bits of sweet-
bread, and, often, also sliced olives and chicken livers.
a la Flamande (4 li fli-mind’). Containing cabbage,
but more particularly Brussels sprouts, and, usually,
turnips and carrots cut in big slices. »
’ a la Florentine (i li fld-rin-tén’). See A LITAL-
IENNE.
a la Francaise (i la friNn-saz’). After the French
style; a term applied to various preparations, none of
which are really typical, and some of which are merely
fanciful dishes.
a la Génevoise (i 14 zha-ne-vwiiz’). Cooked with
champagne; said of certain dishes of fish.
a la Gérard (i li zha-riir’). Muddled, or miscarried,
or hit upon by chance; sarcastically so termed, as a dish
not turning out as intended. See MANCHONS DE VEAU
A LA GERARD.
a la godiveau (i li go-dé-vo’). With balls made of
mincemeat, usually of veal.
4 la Holstein (i 1H hol’stin). Fried, and served witha
fried egg, sardelles, capers, pickled beets, and pickles,
and sometimes scraped horseradish.
a la jardiniére (i la zhiir-dé-nyar’). Made with a
typical collection of cooked vegetables, as soups, ragotits,
and removes. See JARDINERE. F
a la julienne (i 1& zhii-lyén’). With various vege-
tables sliced in strips, as carrots, turnips, leeks, onions,
celery, lettuce, tarragon, sorrel; said especially of a kind
of rich stock soup. Also: Said of potatoes cut in very
slender strips and fried crisp floating in hot fat.
a VAlgérienne (i liil zhi-ré-én’). Codked with slices
of raw ham; said of a preparation of fowl.
a la Languedoc (& 1a ling-dok’). Cooked with or in
olive oil; with olive oil.
14 BILL OF FARE VOCABULARY
a l’Allemande (4 lail-mand’). Having a German pro-
vincial peculiarity of preparation, as a garnish of
sauerkraut, prunes stewed in wine, quenelles of pota-
tatoes, etc. Specifically said of fillets of hare served
with a sauce of tomato, poivrade, cinnamon, and cherry
sauce.
a la Loren’zo (i 14). Made of minced crab meat, put
on toast spread with anchovy paste, then all covered
with parmesan cheese and bread crumbs, buttered,
browned in the oven, and served; said of a canapé of crab
meat.
a PAlsacienne (i lil-si-syén). With pork and frank-
furters; also with onions and pork.
a la lyonnaise (4 li 1é-0-naz’). With flaked or sliced
fried onions; as, potatoes @ la lyonnaise, or lyonnaise_
potatoes; sauce @ la lyonnaise, or Lyons sauce, that is,
espagnole sauce with flaked onions fried in oil. Any-
thing cooked or served in this sauce, as ox palates, may
be said to bead la lyonnaise. °
a la macedoine (i la mé-sa-dwiin’), Made with or of
a typical collection of green vegetables, mostly in white
sauce; also applied to collections of ripe fruit imbedded
in jellies, ete. A dish prepared a la macedoime may be
called a macedoine simply.
a la Maintenon (4 14 maN-te-nONn’). A term vyari-
ously used to designate a mode of cooking mutton or
lamb chops; as, (@) wrapped in caul; (6) garnished with
cockscombs and truffles; (c) served with a soubise;
(d) served with financiére sauce; (e) served with
d’Uxelles sauce, ete.
a la maitre d’hétel (a4 la ma’tr’ do-tél’). Prepared by
a substantial, but homely, modest sort of cooking. Also
served with maitre d’hotel butter.
ala Marengo (4 li mii-rén’g0). With some garlic and
oil.
a la Marseillaise (4 1i miur-se-laz’). With Marsala
wine.
a la Ma’ryland (4 14). With a sauce of butter and
cream, with or without wine. It is like 4 la Newburgh,
but less rich.
a la Meyerbeer (4 14 mi-fir-bir’). Shirred and served
with broiled kidney and truffle sauce; said of eggs.
4 la Milanaise (i la mé-li-naz’). See A VITALIENNE.
BILL OF FARE VOCABULARY 15
a la Napolitaine (a la ni-po-lé-tan’). See A wv’ ITaL-
IENNE.
a la mode (i lA mod). A term used to designate
various preparations of beef in which the meat is cut
into pieces of three or four ounces each, and slowly
stewed, and the gravy is thickened and flavored, as with
bay leaves and allspice.
a la mode de Caén (ii 1h mod de kin). A term used
to designate tripe prepared with vegetables, leeks, wine,
cognac, etc.
a la neige (i li nazh’). In some form that suggests
snow, as with white-of-egg froth, or in balls of white
boiled rice, or the like.
a la New’burgh (i li). With a sauce made of cream,
egg yolks, Madeira or sherry wine, and butter shaken
in a dish over a slow fire until they thicken. Said also
of this sauce.
a l Anglaise (4 lin-glaz’). After the English fashion;
generally roasted or boiled in the plainest manner, or
prepared in a manner peculiar to the English without
necessarily being plain; as, sauce beurre a@ lAnglaise,
melted butter sauce, made by combining melted butter,
flour, and broth or water, and flavoring with nutmeg and
pepper. Dishes served with this sauce are said to be
a Vv Anglaise,
a la Nivernaise (i li né-var-naz’). Containing a
nivernaise; said of a kind of soup 4 la julienne. See
NIVERNAISE.
a la Normande (i li nér-miNnd’). Generally, with
apples in the composition of the dish in some shape or
other. To this rule the only exception is the matelote,
which is a fish ragoit of which a particular modification
is popular in Normandy.
a la Parisienne (i li pii-ré-syén’). Applied loosely to
dishes which are generally luxuriously prepared, and
overladen with expensive garnishes. Specifically said;
(a) of fillets of beef garnished with green peas and cray-
fish tails; (b) of potatoes stewed in bouillon, esp. when
cut into small balls. Potatoes so cut are often called
4 la Parisienne, however cooked. Compare A LA FRAN-
CAISE.
a la Périgord (4 la pa-ré-gér’). Flavored with, or con- ©
sisting of, truffles,—alluding to the circumstance that
16 BILL OF FARE VOCABULARY
these mushrooms grow of excellent size and quality in
the province of Périgord.
a la Polonaise (4 14 po-l0-naz’). Having red beets or
red cabbage, so as to have their juice, color, and taste; as
Polish ragofit, or borsh, which is the type of dishes
a la Polonaise. Also said of; (a) A kind of puff paste
tart with drops of jelly at the corners; (b) espagnole
sauce with small onions, raisins, and sliced almonds
added, and made sweet and sour with sugar and vinegar.
a la poulette (i J& poo-lét’). With white velouté
sauce (which is especially adapted for use with fowl’s -
meat).
a la printaniére (4 la praiNn-ti-nyar’). Made with a
typical collection of cooked early or spring vegetables;
of a somewhat wider application than 4 la jardiniére.
a la Provengale (i li pro-vin-sdl’). Generally, pre-
pared with more or less of olive oil, and flavored with
garlic; not rarely with a mixture (aillolis) of both in-
gredients, and sometimes (as capilotade of chicken,
fillets of beef, etc.) with onions and tomatoes added.
a la Reine (i li ran). Of, or after the style of, the
queen; said specifically of a kind of chicken soup (potage
@ la reine, po-tiizh’ & 14 ran) containing white meat. of
chicken pounded and rubbed to a powder.
a la Ro’land (i 14). Made of minced lobster meat
in the same manner as @ la Lorenzo dishes of crab meat.
See A La LoRENzo.
a la Saint Cloud (i 1h sin kloo). With sliced truffles;
said of a kind of velouté sauce.
a la Saint Pardoux (i 1 s4N piir-doo’). With morels,
herbs, and a binding of egg yolk; said of a variety of
white or velouté sauce.
a la serviette (4 li sér-vyét’). Served in or on a nap-
kin, as braised truffles.
a la Soubise (4 14 soo-béz’). Generally containing
onions in quantity; or, at least, strongly garnished and
flavored with them; esp. served with a white onion sauce
used with lamb or mutton. ;
a la tartare (i lA tir-tir’). With tartare sauce, or a
sauce of similar ingredients. Also, said of a steak
chopped and garnished with onions, pickles, pickled beets,
sardelles, and yolk of egg, to be eaten raw.
a la turque (i li tiirk). Shirred and served with
BILL OF FARE VOCABULARY 17
chicken livers and mushrooms; said of eggs. Also boiled
with rice and saffron; said of chicken.
a l Aurore (a lo-ror’). With a pink sauce made by
coloring velouté sauce with lobster coral or Armenian
bole. Also, said of sliced hard-boiled eggs put in a
dish, covered with velouté, sprinkled with grated egg
yolk, and baked.
a la vert pré (i li var pri). Colored green with vege-
tables, as with a purée of spinach.
a la Viennoise (ii lii vyai-nwiiz’). Applied to dishes
usually and typically prepared in the Austrian capital,
such as the dumplings termed nuckerln, quenelles of
potatoes, and others.
a la Villeroi (i la vél-rwé&’). With atelets sauce.
Also, said of a poached egg put in a thick white sauce,
then covered with egg yolk and bread crumbs, and fried.
a la vinaigrette (4 la vé-na-grét’), With vinaigrette
sauce.
Al’bert bis’cuit. A kind of dariole.
a Vespagnole (i la-spi-nyol’). Made savory with
espagnole sauce; specifically, served with a garnish of
onions, garlic, green peppers, mushrooms, tomatoes, and
minced ham cooked together, and bound with espagnole
sauce.
a Vestragon (i lai-stri-goNn’). With tarragon.
a l’huile (4-lwél). In olive oil; with olive oil dress-
ing.
Alici (4-lé’ché). Anchovies, or a similar small fish
preserved in oil according to the Italian fashion.
a Vimperatrice (4 laN-pi-ré-trés’). Said of shirred
eggs served with a slice of paté de fois gras upon each
ess: \
a l’Irlandaise (i lér-lin-daz’). Containing potatoes
in some form, and often cabbage, ete., in mass or as a
prevailing garnish.
a VItalienne (4 lé-ti-lé-én’). Generally made of, or
garnished with, savory macaroni, or paste of that kind,
or with ravioli; or made savory with Parma cheese. The
phrases derived from Italian towns, such as @ la Milan-
aise, a la Florentine & la Napolitaine, ete., denote mere
subordinate variations of this general mode, of no partic-
ular significance. By some, macaroni with cream sauce,
sliced mushrooms, ham and chicken slit in strips, and
18 BILL OF FARE VOCABULARY
Parma cheese is called @ la napolitaine; and macaroni
with tomato sauce and cheese,@ la IJtalienne.
Allemande sauce (il-mind’). Velouté sauce, with the
addition of essence of mushrooms, cream, and a leason,
or binding, of yolk of eggs. It is essentially béchamel
with yolk of eggs. It is often flavored with nutmeg and
lemon juice.
almond (i’mind). A nut or fruit of any one of sev-
eral varieties of the one species Amygdalus communis ;
as the bitter, sweet, thin-shelled, thick-shelled, and
Jordan almonds.
alose (i-lds’). Shad.
: aloyau (ii-lwii-yo’). Loin of beef; short rib of
eef.
amer (i-mar’). Bitters; as amer d’Allemande (dil-
mind’), bitters of Holland gin.
Amontillado (i-m0n-tél-yi’dd). A cheaper variety of
wine classed as sherry, but in reality a wine from
Sicily or other Mediterranean or Atlantic Islands, mixed
with a little real sherry.
ananas (ii-ni-naé’). Pineapple.
anchois (Ain-shwi’). Anchovies.
anchovy (an-cho’vi). A small fish of the herring
family, caught in the Mediterranean, and pickled for ex-
portation.
andouille (in-doo’y’). Tripe.
Angel’ica. The green, aromatic stalks of the plant
Archangelica officinalis, dried and candied. They retain
their green color. They are used in puddings and in
pastry, and, with the seeds, are used to make a liqueur ~
ealled angelica.
anguilles (in-gé’y’). Eels.
anguilles grillée (in-gé’y’ gré-ya’). Spitch-cocked,
or grilled, eels.
anisette’. A cordial or liqueur flavored with anise
seeds.
apricot (a’pri-kot). A fruit allied to the plum, of an
orange color, oval shape, and high flavor.
Are’na rarebit. Same as Lone ISLAND RAREBIT.
armer ritter (iir’mér rit’tér). Slices of bread dipped
in egg and milk, sweetened, bread-crumbed, and fried;
a variety of French toast.
ar’rack. A spirituous drink made from fermented
BILL OF FARE VOCABULARY 19
rice, molasses, and palm wine; any spirituous liquor; an
East Indian term.
arroz a la Valencia’na (iir-ro’ i lai). Valencia rice, a
farinaceous substance in grains like rice.
artichaut (ir-té-sho’). Artichoke.
artichoke. A plant somewhat resembling a thistle.
It bears a kind of flowerhead which, with the receptacle,
is esteemed for food.
asperge (i-spadrzh’). Asparagus.
aspic (iis-pék’). A savory jelly made of calves’ feet,
etc., or with extract of meat, flavored to suit the fancy,
and stiffened with gelatine. The name is also given to
various entrées made by imbedding different meats, etc.,
in the jelly.
aspiquée (iis-pé-ka’). Made sour with vinegar or
lemon juice.
atelets sauce (it-li’) or sauce aux hatelets (sds 6
zit-la’). A sauce (such as egg and bread crumbs) used
for covering bits of meat, small birds, or fish, strung on
skewers (called hatelets) for frying.
attereau (i-tro). <A kind of ragott.
au (0). See A La.
Aubergine (0-bar-zhén’). The fruit of Solanum escu-
lentum, a plant related to the potato and tomato. It is
cooked like squash.
au beurre roux (0 bir roo). With browned butter.
au chingaras (0 shiNn-gii-rii’). Sandwiched with ham
and grilled; said of ox palates.
_ au four (0 foor). Baked in the oven, as a stuffed
fish.
au fromage (0 fro-miizh’). With cheese.
au gras (0 gri). Containing meat; said of soups so
made.
au gratin (0 grii-tan’). With a crust made by brown-
ing in the oven; as spaghetti is often served aw gratin.
au jus (0 zhii). In juice; in broth.
au kirsch (0 kérsh). With kirschwasser; as an ome-
lette or a punch containing this liqueur is termed au
kirsch.
aumelette (0m-lét’). Omelette.
au naturel (0 ni-tii-rél’). In the natural condition;
as, anchovies aw naturel, i.e., without oil or seasoning.
au rhum (0 riim). With rum.
20 BILL OF FARE VOCABULARY
auro’fa sauce. Sauce al’ aurore. See A L’ AURORE.
au supréme (0 sii-pram’). With supréme sauce.
au vert pré (0 var pra). With sweet or fresh herbs, ©
esp., when they give a green color to the dish.
au vin blanc (0 vaN blan’). With white-wine sauce,
as fillets of fish.
aux (5). See A LA.
aux cressons (0 krés-s6n’). With watercresses.
aux rognons (0 ro-nyONn’). With kidneys.
baba (ba’bé). A kind of rich brioche cake, generally
served with rum sauce.
baignet (ba-nya’). A kind of fritter.
bain Marie (ban mi-ré’). A waterbath used in cook-
ing.
ballotine (bi#-l0-tén’). A shoulder of lamb, boned,
stuffed, larded, and braised.
barbue (bir-bii’). A kind of fish.
bard (bir). Barbel, a kind of fish.
bardes de lard (bird de lir). Fat slices of bacon for
covering meat to be braised.
bar le duc (bar le diik). A kind of jam of white goose-
berries.
bar’on of beef. The two sirloins not cut down the
back, but left together.
bar’on of hare. A dish consisting of the two loins of
a hare braised.
bar’on of lamb. The entire two loins of the lamb, with
the upper part of both legs.
barszcze (borsch). See BorscuH.
batvin’ia. A kind of Russian soup containing slices
of salmon.
Bava’rian cream. A cream jelly thickened with gela-
tine and set in a mold, and variously flavored and en-
riched; a Bavaroise; a kind of flummery.
Bava’rian dumplings. Boiled pudding, consisting of
bread fried in fat, breadcrumbs soaked in cream or milk,
eggs, butter, flour, salt, and spice; or some other similar
composition.
Bava’rian sauce. A modified Dutch sauce of vinegar,
eggs, and butter flavored with crayfish butter.
Bavaroise (bi-vii-rwiiz’). Bavarian, See BAVARIAN
CREAM.
bécasse (ba-kiis’). Woodcock.
BILL OF FARE VOCABULARY rll
beccafica (bék-kii-f@’ki). A kind of small Italian
bird prized for its flesh in the fall.
Béchamel (ba-shii-mél’), or, more properly, Béchamelle.
Velouté white sauce mixed with cream; named after
Louis de Béchamel, a French gastronomer.
béche de mer (bash de mar). The trepang.
beignet (ba-nya’). A fritter.
benedictine (bén-é-dik’tin), A cordial resembling
chartreuse.
beurre (btir). Butter.
beurre frais (bir fra). Fresh (unsalted) butter.
beurre lié (bir 1é-4’). Dutch sauce with less butter
than usual.
js beurre noir (bir nwiir). Butter browned without
our.
beurre roux (bir roo). Butter browned with flour.
bigarade sauce (bé-gii-riid’). Espagnole sauce flavored
with orange juice and peel,
_bigarreaux (bé-gi-ro’). Hard white or red _ cher-
ries.
binger schoppen (bing’fir shép’pen). See ScHOPPEN.
biscottes (bé-scdt’). Thin slices of brioche, dried,
buttered, and sugared.
biscuit (bé-skwé’). French sponge cake.
bis’cuit 4a couper (i koo-pa’). A form of sponge cake
to be sliced and glaced with flavored sugar or sugar
mixed with fruit juice. ;
bis’cuit 4 la Génoise (2% li zhi-nwiiz’). Sponge cake
with aniseed flavor, to be cut and toasted.
bis’cuit a |’ Ursuline (i liir-sii-lén’). A sponge cake
with rice and apple or apricot jam mixed into the paste,
and grilled orange flower.
bis’cuit de niauffes (de nyof). Piskinioffs.
bisque (bisk or bésk). A soup of crayfish, made by
cooking them in broth with herbs, sliced roots, and
seasoning; other similarly prepared shellfish soups or
sauces are also called bisques.
black pud’ding. A kind of sausage made of blood,
suet, etc., and thickened with meal.
blancmanger(bliiNn-maN-zhi’)or blamange (blii-miinj’).
A jelly made with calf’s foot, or gelatine, and milk of
almonds; also, a jelly made of milk and starch, isinglass,
or sea moss, with or without added chocolate, grenetine,
22 BILL OF FARE VOCABULARY
or the like. This latter dish is more properly called
flummery.
blanquette (bliN-két’). A mince of white meat, as of
chicken, warmed in velouté sauce, and pointed with
butter and lemon juice. It often has added to it mush-
rooms, morels, or truffles.
blend. A liquor made by blending or mixing together
different liquors. Blending does not necessarily imply
inferiority. Most wines are blended.
bloat’er. A herring steeped for a short time, slightly
salted, and partially smoke-dried. The better kinds are
often called Yarmouth bloaters.
blond (blON). Concentrated juice or extract of some
viand, used to add to certain sauces to give them body;
as blond de veau (de vo), a rich broth of veal made by
slowly stewing veal with accessories of ham, rabbit, or
the like, with standard broth, shallots, cloves, ete. When
prepared according to a certain elaborate old receipt it
is called blond de veau a la Duchatelet.
bockwurst (bok’voorst). Sausage of goatmeat; veal
sausages are often so called.
boeuf de chasse (bif de shiis). The sportsman’s round
of beef,—the biggest joint of the animal.
bombe glacé (boNb gli-sa’). A confection consisting
of an ice casing frozen in the form of a truncated cone
with cream of some kind, as Bavarian cream, inside.
Bordeaux (bdr-do’). Any wine produced in, or in the
neighborhood of, Bordeaux, France. The Bordeaux wines
are of the class usually called claret in English.
Bordelaise sauce (bér-de-liiz’). Espagnole sauce with
garlic, aromatic herbs, and Bordeaux wine.
borsch (borsh). A Polish ragotit of many ingredients,
colored with fermented and fresh juice of red beets.
Bos’ton baked beans. Beans baked slowly for a long
time and without stirring so as to leave the beans whole,
and flavored with molasses and English mustard.
bouchée (boo-sha’). A meat pie of puff paste and force-
meat, big enough for one mouthful (literally, a mouth-
ful of food).
boudin (boo-dan’). A kind of entrée prepared with
delicate force meat.
boudin ordinaire (boo-daN’ 6r-dé-nar’) or boudin noir
(nwiir). Black pudding.
BILL OF FARE VOCABULARY 28
bouillabasse (boo-yi-bis’). A soup made of fish
broiled and seasoned with onion, orange peel, saffron, oil,
and other seasoning to suit the taste.
bouilli (boo-yé’). Beef stewed, generally in one piece,
and served with sauce.
-boulettes de hachis (boo-lét’ de hi-shé’). ° Forcemeat
balls.
bouquet’ or fag’ot, of herbs. A bouquet garni.
bouquet garni (gir-né’). A tied bunch of parsley,
onions, bay leaf, and thyme, used to boil in soup to
flavor it.
bourguignonnes (boor-gé-ny6n’). Snails baked with a
dressing of shallots, garlic, lemon juice, and butter.
box oysters. Oysters that have deep roundish shells,
generally large.
box stew. A stew of box oysters.
braise (braz) or braisé (bra-zi’). A piece of braised
meat, or a dish prepared by braising; also a preparation
mixed and prepared of various ingredients in or with
which dishes are braised.
braisé de Boulanger (bri-z4’ de boo-lain-zha’). A com-
pound sauce in which meat is smothered when being
braised.
brasiére (brii-zyar). A kind of kettle with a tight-
fitting cover, which has a place on top to hold burning
coals, so that the contents of the kettle are subjected to
radiant heat from above as well as to the heat from
below.
brandade de morue (briin-diid’ de mo-rii’) or brandade.
A ragotit of salt codfish a la mode de Montpellier), or of
fresh codfish (a la mode de cabillaud).
bra’sier. A pan for holding burning coals.
bratwurst (brit’voorst). [German.] A _ kind of
sausage.
brawn. Headcheese.
bren’ten. Cakes made of a roasted paste of pounded
almonds and sugar, to which are added flour, milk, cinna-
mon, and rosewater, before baking.
bresolles (bra-z6l). Stewed slices of meat, veal, or
rabbit.
bretonne sauce (bra-t6én’). Espagnole sauce character-
ized by juice of fried onions or purée of onions.
Brie cheese or Brie (bré). See CHEESE.
24 BILL OF FARE VOCABULARY
brinjal’. The fruit of a solonaceous plant eaten in
India.
brioche (bré-dsh’). A kind of rich, flaky cake, espe-
cially used to eat hot with coffee for breakfast. It is
made of fermented dough and a butter-and-egg stirred
dough, mixed and repeatedly doubled or folded.
briochine verte (bré-0-shén’ vért). A kind of dump-
ling.
bris’ket or brisquet (bré-ska’). The breast; the part
of the breast next to the ribs.
broccoli (brok’ko-li). A kind of cabbage resembling
the cauliflower.
broche (brosh). A spit.
brochet (bro-sha’). Pike; luce,—a kind of fish.
brocheton (bro-she-ton’). Pickerel.
brochette (bro-shét’). A skewer.
broil. To cook by direct exposure to the heat of a
fire, esp. upon a gridiron or on hot coals.
broth. See SrTock.
Brussels biscuits. Same as ZWIEBACK.
Brus’sels sprouts (French pron. brii-sél’). The tiny
heads that grow in numbers upon the stalk of a kind of
cabbage.
brut (brii). See CHAMPAGNE.
bickling (biik’ling). Red herring.
buisson (bwé-son’). A dish disposed in a pyramid,
and having a prickly appearance.
bun or bunn. A slightly raised cake or biscuit slightly
sweetened, and having a glazing of sugar and milk on the
top crust.
bur’goo. Oatmeal porridge.
Burgun’dian sauce. Espagnole sauce flavored with
shallots and red Burgundy wine.
Bur’gundy. <A large class of wines, both white
and red, made in and near Burgundy, in France.
They are characterized by their rich flavor and ex-
cellence, and with Bordeaux are the most esteemed
wines.
but’ter sauce. A kind of blond sauce made of butter
and sifted flour, nutmeg and pepper, kneaded together,
melted and mixed with water or broth. The butter
sauces are essentially emulsions of butter containing
a watery solution of dextrine.
BILL OF FARE VOCABULARY 25
cabeach (kii-béch’). To preserve in oil; said of sar-
dines and other similarly cured fish.
cabillaud (ki&-bé-yo’). A fresh cod.
cab’‘inet pud’ding. A composition of sponge cake,
macaroons, lemon custard, with dried cherries, candied
citron, etc., with a custard poured over it, and then
baked.
café (ki-fii). Coffee.
café au lait (kii-fa’ 0 14). Coffee with (hot) milk;
coffee to which milk is added during the process of infu-
sion or boiling.
café bavaroise (ki-fa’ bi-vii-rwiiz’). Coffee with
whipped cream.
café noir (kii-fa’ nwiir). Black coffee; that is, coffee
without milk.
café parfait (ki-fa’ pir-fa’). A form of coffee ice
cream.
café Turc (tiirk). Turkish coffee; that is, coffee pre-
pared by pouring boiling water on very finely ground
coffee in the cup.
caille (kal). Quail.
calipash’. A part of turtle next to the upper shell,
containing a dull greenish gelatinous substance, esteemed
as a delicacy.
calipee. A part of a turtle attached to the lower
shell. It contains a fatty, gelatinous substance of a
light yellowish color, esteemed as a delicacy.
Cam’bridge sauce. Same as REMOULADE.
Camembert cheese (kii-miNn-bar’). A rich, sweet,
cream cheese, of a yellowish color, made in the neigh-
borhood of Camembert, in Normandy, France.
canard (ki-nir’). A duck.
canellons (kii-ne-16Nn’). Hollow sticks or rolls of baked
puff paste. :
canelons (ki-ne-l6N’). Rugosities of ox palate, or
preparations of them, covered with farce, rolled, and
gratinated.
caneton (ki-ne-ton). Young duck; duckling.
cannelon of meat (ki-ne-16N’). A baked roll of highly
seasoned mincemeat.
ca’pers. The pungent, grayish green flower buds of a
trailing shrub (Capparis spinosa) of Southern Europe.
capilotade of chick’en (kii-pé-l0-tiid’). A kind of
26 BILL OF FARE VOCABULARY
ragoit made of remains of fowl or game and some simple
brown sauce.
ca’pon. A castrated cock. It fattens better and is
tenderer than the uncastrated ones.
car’amel. Sirup of burnt sugar.
carbonade (kiir-bo-nad’). Meat grilled over a char-
coal fire, especially veal, pork, or mutton.
car’dinal sauce. Velouté variously flavored and colored
red, as with cochineal.
cardon (kir-d6n’) or cardoon’. A plant related to the
artichoke. Its blanched leaf stalks, also called cardons
(kir-d6n’) are eaten cooked or in salads.
carré (kii-ra’). Breast.
carrelet (kir-l4’). A fish, the sole or flounder.
cassareep’. A brown, slightly sweet, aromatic thick
extract made from the juice of the manioc.
cas’sava. <A starch made from the manioc.
casserole (kas’se-ro0l; French pron. kiis-rol’). Stewpan.
cas’serole of rice. An ornamental pie case made of
paste of prepared rice.
cassis (kii-sés’). Black currants; also, a kind of jelly,
and a kind of liqueur or cordial, flavored with black
currants.
cau’dle. Spiced warm ale with groats.
caviar or caviare (kav’i-iir or ki-vé-ir’). Roe of
sturgeon, and other large fish, prepared and salted, and _
used as a relish. They often resemble morning-glory
seeds in appearance.
cele’riac. A form of celery with a large globular root
which is eaten as food.
cépes (sip) or ceps (si). An edible kind of mush-
room.
champagne (shim-pin’). Properly: the effervescent
or so-called sparkling wine made in the former province
of Champagne, in northeastern France. The efferves-—
cence is artificially produced by fermentation. The
champagnes are classed as sec (dry), doux (sweet), or
brut. Brut was originally used to designate the new or
unmanipulated wine, but is now used to designate man-
ufactured champagnes with from 1 to 3 per cent. of
liquor added. The greater or less sweetness is produced
by the addition of a liqueur of sugar dissolved in old
wine. The sweeter champagnes are usually the more
BILL OF FARE VOCABULARY 27
effervescent. Hence, any effervescent wine; as California
champagnes. Vintage wine or champagne is the finest
wine of a particularly good year, kept separate and sold
as the product of that year.
champignons (shiiN-pé-ny6Nn’). Mushrooms.
chapon (shi-pon’). Capon.
chapon au gros sel (shii-pon 0 gro sél). Plain boiled
eapon; literally, capon served with a big lump of salt
(placed upon it).
charlotte russe (shir-lot’ riis) or charlotte a la russe
(shiir-lot’ 4 la riis). A dish of custard or whipped cream
inclosed in a cup of sponge cake.
chartreuse (shiir-traiz’). 1. A tonic cordial obtained by
distilling various aromatic plants, especially nettles
growing on the Alps.
2. Originally, a preparation of fancy vegetables only in
a plain mold; later, also, such a dish garnished with
game, small birds, kebobs, tendrons, ete.
chartreuse 4 la Parisienne (shiir-triz’ 4 li pii-ré-syén’).
A showy entrée, consisting chiefly of quenelles of force-
meat, containing ragotit and kebobs; an entrée de force;
an entrée 4 surprise.
chasse café (shiis kii-fa’). A drink of liqueur served
after the coffee at dinner.
chateaubriand sauce (shii-td-bré-iin’). See Maitre
D’HOTEL BUTTER.
chaufroid sauce(sh0-frwii’). A white or brown jelly
containing some sauce; a sauced jelly, or a gelatinized
sauce.
cheese. 1. The most important cheeses are: Brie cheese
(bré), a soft white cream cheese.—Camembert cheese (ki-
min-bar’), a rich sweet cream cheese, of a yellowish
color.—Ched’dar cheese, a fine flavored English cheese.—
Cot’tage cheese, a cheese made of light-pressed curds,
made without rennet.—Dutch cheese, a small hard cheese
made of skimmed milk, in molds. The outside is colored
red. Also, cottage cheese. Gruyére cheese (grii-yar’), a
kind of cheese in thin cakes, intermediate between the
hard and soft cheeses. It is salted; there are many air
bubbles and passages in it.—Lim’burger cheese, a kind of
cheese eaten in a state of putrefaction—Parmesan, or Par-
ma, cheese, a hard, dry, grainy and highly flavored Italian
cheese. It is often served grated with soups, spaghetti,
28 BILL OF FARE VOCABULARY
etce.—Pont Vévéque cheese (pon la-vék’), a French soft
cream cheese, much like Neufchatel cheese.—Neufchdtel
cheese (ntf-shi-tél’), a cheese made by thickening cream
by heat and pressing it in a small mold.—Pot cheese, cot-
tage cheese.—Roquefort cheese (rok-for’), a French cheese
made from milk of ewes. The cheeses are placed to cure
in a cavern in the limestone rock at Roquefort, France,
where the temperature is always about 40 degrees F.,
and there they are salted, and in about forty days a mold
of reddish tint has formed, penetrating the substance
of the cheese. It is then ready for consumption.—Stil’ton
cheese, a solid, rich, white English cheese. Schweitzer-
kase (shvit’sér kaze) or Swiss cheese, Gruyére cheese.
2. In England, also, a fruit jam.
cher’vil. A plant (Anthriscus cerefolium) with finely
divided leaves. Two curly varieties are used in soups
and salads.
chiffonade (shé-fo-niid’). A salad preparation of let-
tuce, chervil, sorrel, and scallions, with fresh butter,
and some bouillon poured over it. When milk or fresh
cream is added, it is called potage a la chiffonade; other-
wise potage de santé (po-tiizh’ de sin-ta’). The term
chiffonade is also applied to a kind of mince-chicken
soup.
chil’i. A kind or red pepper or Capsicum.
chil’i sauce. A sauce condiment made with chilis,
tomatoes, ete.
Chinese’ stur’geon soup. A soup of beef and veal, con-
taining pieces of cartilage from the sturgeon’s head
boiled tender.
chive. A plant allied to the onion, of which the young
leaves are used in omelettes, ete.
chocolate éclair (4-klair’). An éclair with chocolate
frosting.
choucroute (shoo-kroot’). French sauerkraut, or
sauerkraut in general.
choufleur (shoo-fifir’). Cauliflower. Re
choux (shoo). (a) Cabbages. (b) See CHOUX PATIS-
SIERE.
choux de Bruxelles (shoo de brii-sél’). Brussels
sprouts.
choux de mer (shoo de mir). Sea kale, a kind of cruci-
ferous pottage root.
BILL OF FARE VOCABULARY 29
choux patissiéres (shoo pii-té-syar’). Soufflés in small
lya’vr’), deer civet de chevreuil, de (she-vri’y’), or other
game, into which wine and onions enter as ingredients.
The civet.of hare is a dish of hare, jointed, and cooked
with fried bacon or ham, mushrooms, onions, carrots,
cloves, nutmeg, parsley, etc., with an addition of port
wine.
chow’chow. A kind of mixed pickles well spiced.
chut’‘ney. A warm or spicy pickle or condiment con-
sisting of a compound of sweet or acid fruit, and season-
ing, such as currants or raisins, ginger, red pepper or
chilis, garlic, mustard seed, and vinegar.
ciboules (sé-bool’). Scallions; a small variety of
onions, of which the tops are eaten.
civet (sé-va’). A ragott of hare (civet de lievre, de»
molds; small cakes of baked batter.
clare’mont sauce. Butter sauce flavored by frying
onions in it. The onions are removed after frying.
club sand’wich. A sandwich of toast, chicken, lettuce,
bacon or ham. Some use turkey instead of chicken.
cock’-a-lee’kie. Capon soup, boiled with leeks and
prunes,—a favorite Scotch dish.
cock tail. A kind of mixed drink. See MARTINI, and
MANHATTAN. .
cock’tail. of oysters or clams. A dish containing
oysters or clams seasoned with ketchup, pepper, etc., and
served in a tumbler or glass.
cocotte (ko-két’). A kind of iron casserole with two
loop handles and a cover.
ceurs d’artichauts (kir dir-té-sho’). Artichoke heads.
Cognac (ko-nyik’). A brandy distilled at Cognac, in
France; hence, loosely, any French brandy.
coing (kwAN). Quince. A liqueur, or ratafia, is made
flavored with quince; and a jelly of quinces is called
coing de tranches (de triinsh).
col’lared. This term is loosely used with no apparent
definite meaning in the names of various dishes.
collared beef. A thin piece of beef, usually from the
flank, rolled into a round form.
colbert (kol-bar’). See SAucE COLBERT.
col’‘lops. Small pieces or slices.
com’fit. A dry sweetmeat; fruit, seed, or the like, pre-
served in sugar and dried.
30 BILL OF FARE VOCABULARY
compiégne cake (kON-pyan’). A kind of cake intended
to be drenched with liqueur, sliced, and sandwiched with -
apricot jain.
com’pote (f'rench pron. kON-pot’). Cooked fruit; fruit
preserved with sugar so as to preserve its form. Also,
a savory dish of pigeons, quails or larks, mixed with
peas or mushrooms.
confit (k6Nn-fe’). A dry sweetmeat; fruit preserved in
sugar and dried; a comfit.
confiture (k6N-fé-tiir’). Preserves.
consommé (kO6N-s0-ma’). Strong broth of meat and
vegetables, concentrated till slightly browned; in restau-
rants applied to thin soups such as would be made by
this broth diluted.
* carnichons (kir-né-shon’). Gherkins.
cordial. A sweet and aromatic liquor. A liqueur is an
alcoholic cordial.
cote (kot). A rib.
cotelette (kot-lét’). A small rib; part of a rib; a piece
of meat with the rib attached; a cutlet. .
cougloff (koo-glof’). Corruption of KUGELHOPF.
coulis blanc (koo-lé’ blin). Velouté finished by the
addition of consommé of veal or fowls, white essence of
mushrooms, and other white accessories.
coulis brun (koo-lé’ briin). Espagnole sauce combined
with blond de veau and flavored with essence of mush-
rooms. )
court bouillon (boo-y6n’). A very rich bouillon made
by braising bouillon vegetables in butter, evaporating
down, and then boiling in wine. It is added to sauces.
cram’bambu‘li. A punch made from fired whiskey and
sugar melted in the flame.
crapaudine. See A LA CRAPAUDINE. .
cream. As the name of a liqueur, see CREME.
cream snow. Whipped cream.
créme (krim or kram). A cordial of the relatively
thick or viscid kind, such as créme de la menth (cream of
minth), créme de la moka (cream of mocha coffee),
créme de cocoa (cream of cocoa), ete. Cordials of this
class are usually served with finely cracked ice, which
cools and dilutes them. They take their names from
the ingredient which gives them their characteristic
flavors.
BILL OF FARE VOCABULARY 31
créme bachique (kram bi-shék’). A custard jelly with
wine and egg-froth.
créme brulée (kram brii-la’). Browned sugar, or cara-
mel, with cream.
créme fouettée 4 la paysanne (foo-ét-ti’ 4 lai pa-zin’).
Whipped cream. fi
créole (kra-ol’). See A LA CREOLE.
crépes (krap). Small fried cakes; a form of French
pancake.
crépine (kra-pén’). Caul.
crépinettes (kra-pé-nét’). A ragofit made with hashed
meat placed in pieces of crépine, or caul.
cressons (kra-s0Nn’). Cresses.
crevette (kra-vét’). Shrimp.
cromes’kys. Same as KROMESKYS.
croquants (kro-kiin’). A piece of crisp pastry or con-
fection which makes a crunching sound between the
teeth, as a macaroon or a nougat.
crofite au pot (kroot 0 po). See PoTAGE CROUTE AU
POT.
crouton (kroo-t6n’). Small pieces of bread fried in
butter or oil, for use as a garnish to salmis, fricassees,
ete., or to serve with soups.
croquembouches (kro-kiin-boosh’). Small mounted
pieces of crisp pastry, such as macaroons, nougats,
gimblettes, ete.
croquettes (kro-két’). Balls of mincemeat coated
with egg and breadcrumbs and fried crisp,—almost the
same as rissoles, these latter being named from the rice
which they contain, or are supposed to.
croquignolles (kro-ké-ny6l’). Almond rock, the prin-
cipal ingredient of croquembouches.
croustade (kroo-stiid’). A kind of crisp bread or rice
patty.
crum’pet. A kind of large, thin, light cake or muffin
eooked on a griddle.
cuissot (kwé-so’). Haunch.
cup. A drink made of an alcoholic beverage, as ale,
wine, champagne, etc., sweetened and flavored according
to various receipts, as (in the case of claret cup) by the
addition of strawberries, pineapple, cherries, cucumber
peel, lemon or orange peel, etc.
cu’pid cake, or cupid. A love-well.
32 BILL OF FARE VOCABULARY
curacao (koo-rii-so’). A cordial made of spirit
sweetened and flavored with the rind of the bitter
orange.
cur’ry. A stew of meat or fish seasoned with curry
powder and served with rice. The most noted curries are
the Malay or Ceylon curry, made with cocoanut; the
Moli curry, made about the same; the kubab (kebob)
curry, made with kebobs of meat; and the quoorma
curry, made like the preceding with turmeric (quoorma)
and sugar, and pointed, or zested, with lemon juice or
lime juice.
cur’ry pow’der. A condiment for making curry, made
of strong spices, as ginger, pepper, coriander seed, and
various other materials, as garlic, ete.
cyg’net. A young swan.
dantesques (din-tésk’). Frozen custards.
dariole (di-ré-0l’). A piece of pastry consisting of a
shallow cup of short paste, filled with a rich compound
of cream or custard with macaroons, fruit, or the like.
darne (dirn). Slice; cut. ;
daube (dob). A seasoning of meat such as ‘is used in
making stews of mutton, birds, or veal. See LA
DAUBE.
daubiére (do-byar’). A vessel in which to stew joints
or birds in daube.
daurade (do-rid’). A kind of sparoid fish.
de (de). Of.
demi-tasse (dai-mé’tiis’). A small cup for black coffee.
désossée (di-so-sa’). Boned.
dev’illed. Minced and finely spiced.
dev’il’s sauce. Espagnole sauce flavored with shallots,
vinegar, and hot spices.
Dev’onshire. This word is used adjectively to denote
apples as an ingredient; as Devonshire squab pie, that is,
a squab pie with apples.
diablotins (dé-A’b-l0-tan’). (a) Frozen custards. (b)
Neapolitan dragées. (c) Chocolate bonbons in paper.
dijon (dé-zhon’). Wine made in France, mostly vin
ordinaire.
dinde (dand). Turkey.
dindonneau (din-d0-no’). Young turkey; turkey pout.
di zara (dé zi’ri). A less common name for Maras-
chino,
BILL OF FARE VOCABULARY ST)
dun’elm of mut’ton. A kind of pudding of minced
mutton, suet, breadcrumbs, eggs, anchovies, spices,
mushrooms, and red wine, inclosed in a caul and baked.
Dutch sauce. Butter emulged with yolk of egg, or a
sauce with this as a basis; Hollondaise sauce.
d@’uxelles sauce (diik-sél’). A stiff mince of mush-
rooms, truffles, herbs, and scraped lean bacon or ham
with velouté and egg yolk, used especially to cover
entrées previous to their being crumbed and fried.
échaudées (4-sho-da’). Cakes made of parboiled or
baked paste.
éclanche (4-klinsh’). Shoulder of mutton.
écrevisse (i-kr’-vés’). Crayfish.
empotage (iiN-po-tiizh’). Consommé or gravy broth.
en ballon (HN bi-l6N’). Boned and stuffed with force-
meat, ete.;—said of fowls’ legs so cooked.
en brochette (HN brod-shét’). On wooden skewers.
en caneton (iN ki-né-t6n’). A term used to designate
fowls’ legs boned and stuffed with forcemeat, ete.
en casserole (AN kii-s’-rol’). In a casserole.
en coquille (’n k0-ké’y’). (Served) in shells,as oysters
prepared as if to be escalloped and then baked in shells
and served.
en cracovie (AN krii-ko-vé’). With salpicon wrapped
in calf’s udder or pig’s caul;—said of ox palates.
escal’oped. Baked in scallop shells or dishes; prepared
with crumbs of bread or crackers and baked.
escal’opes. Scollops; hence, lumps or small slices or
dice of meat of any kind.
escargots (ais-kiir-go’). Snails.
escarole (és-kii-rol’). A species of chicory used for
salads; also, a variety of lettuce resembling this.
espagnole sauce (és-pii-nyol’). Brown sauce made by
boiling meat and flavoring vegetables and spices in nor-
mal broth to a glace, browning with roux, and removing
the fat. This sauce is the basis of most other brown
sauces.
espagnole travaillé (trii-va-ya’). Coulis brun.
esturgeon (és-tiir-zhon’). Sturgeon.
faisan (f4-zin’). Pheasant.
fanchonettes (fiin-sho-nét’). Small cakes, like tart-
ee covered with meringue froth, with jam, currants,
ete.
34 . BILL OF FARE VOCABULARY
farce. Finely minced meat; forcemeat.
farcie (far-seé’). Stuffing of forcemeat.
farine de riz (fi-rén’ de ré’). Rice flour.
fausse tortue (fos tor-tfi’). Mock turtle.
fécule de pommes de terre (fa-kiil’ de pim de tar’).
Potato starch, used especially in making Savoy cakes,
and other gateaux.
feuilletage (fii-ye-tiizh’). Puff paste.
filet (fé-1a’). Eng. fil/let. (a) The under cut of the loin
of beef and vension. (b) Breast of fowl or game when
cut out (the inner muscles near the bone being the filet
mignons; fé-la’ mé-ny6n’). (c) Any longish strips of
meat or vegetables.
filet du dedans (fé-la’ dii di-din’). The under cut of
the loin of beef; a filet. ;
fil’let. See FrLet. Fillet is the usual spelling in Eng-
lish culinary books.
Fin’nan had’die. Haddock cured in peat smoke, origi-
nally coming from Findon (pronounced fin’an) in Scot-
land; also, haddock smoked in other ways.
flageolets (fli-zho-la’). Beans.
flamms. Pancakes.
flan (flin). A kind of French cake, resembling a cheese
cake when small and a raised pie when large. The crust
is filled with cream or swiss cheese, or with fruit pre-
pared so as to have a thick, sirupy sauce and then
baked. A cheese flan is essentially a cheese soufflé.
flemish sauce. A sauce resembling béchamel sauce.
fleurons (flfi-roNn’). Punched-out ornaments of bread
(crusted or fried), or of paste (baked), or of other ma-
terials.
flip. A warm drink of ale, eggs, and moist sugar,
flavored with ginger, and with rum or cognae brandy.
Flor’ence cakes or Flor’entines. A kind of cake con-
sisting of a thin shell of puff paste containing a com-
position of curds, butter, yolks, flour, bitter almonds,
and lemon, or a very similar composition.
flum’mery. A cold, sweet dish chiefly of cereals, often
with fruit in it, molded and to be eaten with wine, milk,
or sauce.
foie (fwi). Liver.
fond (fon). ‘The broth or juice from braised flesh or
fish, usually served as a sauce.
BILL OF FARE VOCABULARY 30
fondue (fon-dii’). A preparation of cheese, eggs, and
butter melted together.
fraise (friz). Strawberry.
framboise (friiN-bwiiz’). Raspberries.
frangipane (French pron. friiN-zhé-piin’). A kind of
compound pastry cream flavored with almonds, with
which pastry is garnished.
Frank’fort bren’ten. Same as Brenten.
frank’furter. A kind of highly seasoned sausage;—
usually rather slender and of a reddish color when boiled
or stewed.
frankfurt sausage. Same as FRANKFORTER.
French beans or peas. Beans or peas canned and
colored so as to be of a bright green color.
French chops. Rib chops of which the meat has been
trimmed from the end of the bone and the bone scraped.
This end is wrapped in paper when the chop is served
at the table.
French fried potatoes. Raw potatoes cut into strips
and fried floating in hot grease. —~
French pan’cakes. Pancakes of a batter of milk, flour,
and eggs, fried thin and rolled up, often with some aro-
matic, as gooseberry or apricot jam in the roll. They are
sugared, and the sugar burnt with a hot iron when
served.
French toast. Bread dipped in egg and milk and
fried.
friandise (fré-in-déz’). A dainty.
fricandeau (fré-kin-do’). A piece of prime veal, a
fillet of poultry, or the like, trimmed, larded and
browned, and then stewed in soup stock, or baked and
glaced with a concentrated jelly,—usually served as a
side dish. \
fricassée (fré-kii-sa’; Eng. pron. frik-As-sé’). Chicken,
veal, ete., cut in pieces, or any other meat or fish, pre-
pared in a white sauce with such accessories as truffles
or mushrooms.
friture (fré-tiir’). A fried fish.
fromage (fro-miizh’). Cheese.
fromage a la Chantilly (i Vii shin-té-yé’). Apricot
jam. :
fromage de Chantilly (de shiin-té-yé’). Apricot jam.
fru’menty. A food prepared by boiling wheat in milk
36 BILL OF FARE VOCABULARY
to a jelly, usually with the addition of currants, sugar.
egg yolk, and spice.
fumet (fii-ma’). A high-flavored substance, such as
extract of game, for flavoring dishes of food; also, less
properly, a ragott of partridge and rabbits braised in
wine.
gal’atine. Boned fowl, veal, or the like, stuffed with
pieces of meat and force, boiled, and served cold, with a
garnished of jelly or aspic.
gal‘imaufry; or galimafrée (gi-lé-mii-fra’). A kind
of ragott of various kinds of meat highly flavored.
garbangas (giir-biin-siis’). Chick-peas.
garbure (gir-biir’). A soup of bacon and cabbage or
other vegetables sometimes with cheese added.
gar’nish. A thing added to a cooked dish to give it
an attractive or tasty appearance; also something, such
as vegetables, sippets of toast, etc., added to prepara-
tions in cooking to give flavor or relish.
Gas’cony sauce. Velouté with capers, truffles, and egg
yolk. ay es
gaspacho (giis-pii’cho). A bread-and-vegetable salad,
made by the Spanish, containing pimentoes, tomatoes,
oil, and vinegar, and (in the richer form) fish, crayfish,
piquant preserves, etc.
gastron’omers sauce. See SAUCE DE GOURMETS.
gateaux (gii-to’). Cakes of flour, butter, and eggs.
gateaux de puits d’amour (de pwé dié-moor’). Love-
wells.
gauffres (go’fr’). Waffles.
gelée (zhe-la’). Jelly.
Gene’va sauce. A coulis of fried onions with meat
essence or espagnole, with anchory butter, and usually -
port or claret wine. It is used especially with fresh
water fish.
génoise sauce (zha-nwiiz’). Espagnole sauce flavored
with fumet and red wine. ©
génoises (zha-nwiiz’). Glazed cakes of sugar, eggs,
flour, and almonds.
Ger’man pan’cake. A pancake like the French pan-
cake, but of a stiffer batter and fried thicker. When
nearly done it is whipped into a hot oven where it
becomes light and puffy. It must be eaten at once.
Fruit jam may be served on it. Also, a German puff.
BILL OF FARE VOCABULARY oT
Ger’man puff. A kind of dough cake cooked floating in
hot fat, and often containing jam or fruit jelly inside;
a Berlin pancake. Sometimes it is baked.
Ger’man sweet sauce. Sauce made of a purée of cher-
ries and prunes.
Ger’man wine sauce. Allemande with wine, spices, and
lemon zest.
gher’kin. A kind of small nutmeg-shaped, prickly
cucumber, used for pickles.
gibier (zhé-bya’). Game, as hare, deer, ete.
gigot (zhé-go’). Leg of mutton.
gilka kiimmel (gél’kii kiim’mel). A brand of kiimmel.
gimblettes (zhan-blét’). Small pastry preparations,
such as croquignoles and croquembouches.
gimblettes (zhan-blét’). Small pastry, or patés de
petit four. They are used as ingredients of croquem-
bouches.
gibelotte (zhé-blot’). Stewed rabbit; sometimes,
stewed chicken or other white meat.
gin. Corn spirits flavored with juniper.
glace (gliis). A glaze, or broth reduced by boiling to
a gelatinous paste, so that when poured over meats it
will give them a shiny appearance.
glacé (glii-sa’). Covered with glace.
glaced (glist). Iced; having a shiny appearance pro-
duced by a coating of sugar, gelatine, or glace.
glaize (glaz). A_ glace.
glase (glaz). A glace.
godiveau (g0-dé-vo’). A kind of mincemeat, usually
of veal, made into balls, to garnish the interior of hot
patés and vol an vents.
gol’den buck. A Welsh rarebit served with a poached
egg on it.
goujon (goo-zhon’). Gudgeon, a rather coarse fish.
goulash (goo-liish’). See GULASH.
gratin (gri-tan’). The brown crust formed upon a
gratinated dish; also, the dish itself.
grat’inate. To cook, as macaroni, in a savory sauce or
broth until the juice is absorbed and a brown crust
forms.
gren’adine. A kind of fricandeau, with a basis of force-
meat.
grenouille (gre-noo’y’). Frog.
38 BILL OF FARE VOCABULARY
grill: To broil.
grondin (groN-dan’). The gurnard, a fish.
grenadin (grai-ni-dan’). A small fricandeau, or dish
made with a basis of forcemeat.
groseille 4 maquereau (gro-za’y’ i m&-k’rd’). Goose-
berry.
gros roti (gro ro-te’). A large joint of roast meat.
Gruyére cheese (grii-yir’). See CHEESE.
guava jel’ly (gwii’vi). An excellent jelly made from
the slightly astringent fruit of either of two tropical
trees.
gulash (goo-lish’), or Hunga’rian gulash. A ragofit of
rump steak flavored with paprica.
gum’bo. A soup thickened with the mucilaginous pods
of the okra; also, the okra pods themselves.
Ham’burg steak. Beef from the round chopped fine
and cooked in cakes, usually about the size of fish-
cakes.
hareng (f-rin’). Herring. :
haricots verts (ii-ré-ko’ var). Green string beans.
haricot (ii-ré-ko’). A stew or ragott of meat, Also,
the common string bean.
hatelet (#-tla’). A metal skewer stuck through
roots, truffles, crayfish, etc., fixed on large dishes.
hatier (i-tya’). A spit rack.
hedge’hog. A kind of confection made of sections of
apple dipped in melted sugar and formed into a raised
case which is filled with a pastry custard. The surface
of the apples is left prickly all over with sharply sliced
almonds, which are stuck into the apples.
Hollandaise sauce (0-liN-daiz’; Hng. pron. hol/lan-daz’).
See DUTCH SAUCE.
homard (0-miir’). The European lobster,—larger than
the American lobster, called homard americaine (0-miir’
dii-ma-ré-kan’).
hon’eycomb tripe. Tripe obtained from the reticulum,
or second stomach, of the ox;—so called in allusion to
the pitted appearance due to the folds of the mucous
membrane. This is the best tripe.
hors d’oeuvres (6rdtiv’r’). Relishes; dishes which, while
not sufficient to constitute a substantial meal, are served
by themselves; as patties, rissoles, and other hot, light
entrées, and cold entrées, such as sardines, oysters,
BILL OF FARE VOCABULARY 39
anchovies, ete. The latter (cold hors d’oeuvres) are
eaten directly after the soup.
huitres (we’tr’). Oysters.
huitres au lit (0 lé). Same as PIGS IN BLANKETS.
hure de sanglier (iir de sin-glya’). Head of wild boar.
Impe’rial tokay’. A sweet tokay, with little or no
alcohol in it. See Tokay.
Italian paste. The mixture of wheat flour and water
of which macaroni is made.
Italian sauce. A sauce of espagnole (then called
sauce Italienne rousse), or of velouté, varied and flavored
with shallots, mushrooms, and olive oil.
jambon (zhiin-bon’). Leg.
jardiniére (zhir-dé-nyir’). A dish cooked a la jardi-
niére. See A LA JARDINIERE. Jardiniére soup has as
many roots and green vegetables as can be; it differs
from julienne soup by the prevalence of green vegetables
in it.
Jeru’salem ar’tichoke. A species of sunflower, the
tubers of which are sometimes used for food.
jugged hare. Hare cut up and cooked in a jug or stone
jar with ham, veal, and the ingredients of a ragoft. The
pot is tied over with a bladder and kept in boiling water
for at least three hours.
Julienne soup (zhii-lyén’). Soup 4 la julienne. See A
LA JULIENNE.
jus (zhii). Broth; soup juice; gravy.
kadgiori (kii’jo-ré). Same as KEGEREE.
kari. (ki’ré or ki’ré). Curry.
kebobs (ké-b6bz’). Small slices or chunks of meat, as
of mutton, run on a skewer, and grilled or otherwise
cooked.
kegeree (kéj’fir-é). An East Indian preparation of
fish, as a dish composed of boiled rice, chopped hard
boiled eggs, cooked minced fish, and fresh butter.
ker’nels of veal. Lymphatic glands cut out of joints
and mesentery and braised or fried.
kerse beer (kérs). Cherry brandy, that is, brandy in
which cherries have been kept.
kholod’noy. A Russian fish soup containing caviare.
khubabs’. Same as KEBopss.
kieler sprotten (ké’lfir sprot’ten). Sprats canned in oil,
and sold for less expensive sardines.
40 BILL OF FARE VOCABULARY
kip’pered her’ring. A herring split, salted, and smoked.
kirshwasser (kérsh-viis’Gr). A cordial distilled from
the juice of the small black cherry.
klose (kli’ze). Dumplings.
knodel (knf’del). Same as BAVARIAN DUMPLING.
kromes’kys or kromes’kys 4 la russe (i li riis). Force- —
meat balls wrapped in cowl, thin bacon, or in braised
ealf’s udder and fried.
kugelhopfe (koo’gel-hop’fe). A rich German eake,
corresponding to brioche.
kumiss (koo’mis) or kumys. A beverage consisting of
a liquor made by fermenting milk, originally mare’s or
camel’s milk.
kummel (koom’mel). A liqueur made in Germany and
Russia flavored with cumin, caraway, or fennel.
laitue (1a-tii’). Lettuce.
lal’la rook. Water ice with rum.
lam’prey. A kind of eel-like sea fish.
lamprillons (liN-pré-y6n’). Young lampreys.
lamproi (liN-prwi’). Lamprey.
langostino (liin-go-sté’no). A peculiar prawn from the
Atlantie near Cadiz.
langouste (liN-goost’). The crawfish.
langue (ling). Tongue.
lapereau (li-p’-ro’). Young rabbit; cony.
lapins en accolade (li pAN i nii-ko-liid’). A brace of
rabbits on a dish.
lasagne (lii-siNn’y’). Ribbonlike strips of macaroni
paste; also noodles.
la’ver. The fronds of an edible seaweed, eaten with
roast meat, also used to make a sauce.
leason (lé’son). Thickening, as flour, starch, egg yolk,
ete.
lebkuchen (lap’koo’-kén). A cake of flour and honey,
variously flavored; also, a similar cake of flour and
sugar.
legumes (lé-giimz’). Peas, lentils, or beans; im-
properly, fruit or green vegetables.
lev’eret. A young hare.
levreau (la-vro’). A young hare. Levereau au sang
(0 sin), is a dish of young hares cooked with added
pigeon blood.
lit’tle pigs in blan’kets. Same as PIGS IN BLANKETS.
BILL OF FARE VOCABULARY 41
liaison (lé-4-z6Nn’). ‘Thickening; leason.
liqueur (lé-kar’). A sweetalcoholic preparation flavored
with vegetable essences or distilled from an aromatic or
flavoring substance; an aromatic, alcoholic cordial.
Liqueurs are not beverages, properly speaking; but are
to give a pleasant taste to the mouth after eating or
drinking other things more substantial.
London broil. A false fillet (piece under the kidney)
rare broiled.
longe (16Nzh). Loin.
» Long Is’land rare’bit. A Welsh rarebit with an egg
put into it while cooking, to stiffen it.
love-well. A kind of little jam tart.
lyonnaise pota’toes (li-0-nfiz’). Potatoes sautéed or
fried in thin slices with a little onion and parsley.
Ly’ons sauce. Espagnole with flaked onions fried in
oil.
macarons (mi-kii-r6Nn’). Macaroons.
macaro’ni. A paste of wheat flour and water dried in
the form of long slender tubes. When prepared in still
smaller tubes it is called spaghetti and vermicelli.
macaroon. A small cake composed chiefly of whites of
eggs and sugar (meringue) with pounded almonds, or
sometimes filberts, cocoanut, or the like. .
macédoine of fruit (mii-si-dwin’). A sweet jelly with
whole fruit in its substance.
_Macédoine of veg’etables. A mixture of several vege-
tables, cooked, with some white sauce added.
macédoine sal’ad. A salad of mixed vegetables.
macroon’. A macaroon.
Mad’eline or Madeleine (mii-d’lin’). A kind of small
rich butter cake (of the pound cake variety) plain or
variously ornamented, as with frosting, nuts, fruit, ete.
madére (mii-dér’). Madeira wine.
maigre (ma’gr’). Lean meat; also, any food other
than meat. Also, a kind of fish. Maigre soups are those
without meat, such as those used in Lent.
manchon de morue (miN-shon’ de mo-rii’). The thick
middle part of a codfish.
maitre d’hétel but’ter (ma’tr’ do-tél’). Butter mixed
with parsley, lemon juice, salt, and nutmeg,—cold maitre
@hétel sauce. When gently warmed and stirred to a
cream it forms maitre d’hételsauce. If béchamel is added
42 BILL OF FARE VOCABULARY
over the fire it forms compound mattre @hétel sauce; if
velouté is added it forms maitre d’hétel sauce liée (lé-a’) ;
if espagnole sauce is added, it forms sauce Chateaubriand
(shi-t0-bré-4n’). Thick tenderloin steaks are ofter
served with this sauce and a jardiniére of vegetables,
and called steak 4 la Chateaubriand.
manchons de veau a la Gérard (miN-shon’ de vo ii lit
zha-riir’). A dish of slices of veal rolled and stuffed.
Manhat’tan cock’tail. A drink containing vermouth
and whiskey (4), and angostura bitters (4).
man’nakroup’. A kind of semolina prepared for use ~
in puddings, etc., as of rice flour, wheat flour, and eggs.
maraschino (mi-ré-ské’no). A cherry cordial made in
Dalmatia from a sour cherry called marasca; hence, a
similar liqueur prepared elsewhere.
marasquin (mi-ri-skan’). French for MARASCHINO.
marchand de vin (miir-shiin’ de van’). Stewed with
shallots, espagnole, and claret wine;—said especially of
kidneys.
march’pane. A cake of pounded almonds or pistachio
nuts and sugar.
mar’igolds. Little cakes of puff paste with almonds
arranged like petals about them. .
marinade’. A brine or pickle spiced and flavored, often
with wine added. ;
mar’inate. To dress or preserve with a marmade.
mar’joram. <A mint-like plant used to season dishes.
mar’malade. A preserve or confection made of fruit
pulp, originally quince, boiled with sugar to a jam-like
consistence.
marsala (miir’si-li). A class of white Sicilian wines,
of which the best kinds resemble Madeira, but are
lighter.
martini cock’tail (miir-té’né). A drink containing gin,
orange bitters, and vermouth, and gum arabie. It is
called dry when the gum arabic is omitted.
matelot (mi-tlot’). Espagnole sauce flavored with
onions, fish broth, and mushrooms. Also a rich fish stew,
flavored with wine.
mauviette. (mod-v’-yét’). A kind of lark.
mayonnaise sauce (ma-yo-niz’). A sauce of egg yolk
and oil worked together, less properly with vinegar.
May wine. See WINE, May.
BILL OF FARE VOCABULARY 43
mazarines (maz-d-rénz’). Ornamental entrées made of
forcemeat, with fillets of meat.
mec’ca cake. A kind of baked cake of soft flour paste
or batter filled with cream.
melt’ed but’ter. Butter sauce.
menniére (me-nyar’). With brown butter, lemon juice,
and parsley. |
meringue (ma-rang’). Icing of white of egg and sugar
thoroughly beaten together, sometimes with starch
added. Pure meringues are called baisers (ba-sa’) or
Spanish foam.
meringue glacée (glii-sai’). A glazed meringue.
merlan (mar-lin’). The whiting, a fish.
merluche (mfr-liish’). The haddock. :
mignonette pepper (min-yiin-ét’). Pepper coarsely
broken so that it resembles mignonette seed.
milk punch. A beverage of milk and spirits, but
mostly milk.
mirabelles (mé-rii-bél’). Plums of a certain superior
variety.
mirepois or Mirepoix (mé-r’-pwié’). A kind of rich
sauce for braising. It is prepared from various meats
(ham, veal, ete.) and vegetables.
mirliton (mir-li-t6n; French pron. mér-lé-ton’). A kind
of tartlet with puff paste as the basis, constructed like
cheese cakes, but with the cheese left out.
miroton (mé-r0-t6Nn’). Boiled beef smothered in onions.
Inaccurately, a dish of cotelettes, fish fillets, or the like,
arranged overlapping each other in a circle with the
center filled with a sauce or ragofit. A dish so pre-
pared is called en miroton.
mitonnée (mé-td-na’). Simmered; soaked; stewed.
mock crab toast. A plain form of Welsh rarebit.
mock hare. A fillet of beef 4 la Milanaise.
mock tur’tle soup. An imitation of turtle soup made
of calf’s head, instead of turtle. Sometimes parts of
pig’s feet, pig’s ears, etc., are used.
moka (mo-kii’). Mocha coffee.
morceau des clerc (mor-so’ da klérk). The back of a
' loin of beef.
mo’rel, A kind of mushroom with a reticulated and
pitted hymen.
morue (mo-rii’). Codfish.
44 BILL OF FARE VOCABULARY
mou de veau (moo de vo). Calf’s lights.
moules (mool). Mussels.
moules a la bordelaise (i li bor-de-liz’). Mussels in
forcemeat.
mousseline (moo-slén’). A kind of brioche.
mousseron (moo-sroN’). Mushroom (the _ edible
kind).
mouton (moo-ton’). Mutton.
mulled (mild). Properly, heated and spiced; but often
used to mean, made mild by sugar (acid wines), or by
dilution (aleoholized wine).
mul’ligatawny or Mul’ligatunny. A spiced or curried
soup of hashed chicken and rice.
mumbled hare. Minced hare’s meat stewed with other
ingredients, as eggs, butter, spice, ete.
Mure’na. The sea eel.
Napo’leon. A sweet consisting of crusts of rich paste
with cream between.
Na’ples biscuit. Lady fingers.
Na’ples ice, Na’ples ice cream. Same as NEAPOLITAN
IcE; NEAPOLITAN ICE CREAM.
Neapol’itan ice, Neapolitan ice cream. Ice or ice
cream prepared in layers, especially when colored, as
in white, red, and yellow.
Neapolitan sauce. Espagnole flavored with grated
horseraddish, and a sweet and savory wine fumet.
nec’tarine. A smooth skinned variety of peach. The
Spanish nectarine is a plum-like West Indian fruit, which
is made into a sweet conserve.
nesselrode pudding (nés’sél-ro-de). Iced or frozen
chestnut-and-fruit pudding.
Neufchatel cheese (nfif-shi-tél’). See CHEESE.
New York baked beans. Beans boiled and then baked,
and stirred so that the beans are mashed.
nivernaise (né-var-naz’). A ragofit-like dish of carrots
stewed in consommé.
nock’erlin. Dumplings consisting of a stirred dough
containing spices and Parma cheese.
noix (nwii). Knuckles.
noo’dles. Very thin strips of dried dough made of
flour (4 lb.), eggs (4), and a little butter or sweet cream,
worked by repeated rolling and folding. It is variously
used, as in soups.
BILL OF FARE VOCABULARY 45
Nor’man, Normande (nor-miind’). See A ta Nor-
MANDE.
nougat (noo-gii’). A mixture of almonds, pistachios,
filberts, or the like, and honey or sugar baked to-
gether.
nouilles (noo’y’). Same as NOODLES.
noyau (nwii-yo’). A kind of cordial made from bitter
almonds directly, or with pounded apricot or peach ker-
nels, or cherry laurel, or young peach leaves.
nudeln (noo’déln). Noodles.
ceufs (tf). Eggs.
cufs broullés. Scrambled eggs.
cufs 4 la farce (af i li fiirs). Hard boiled eggs with
stewed sorrel.
ceufs a la tripe (i li trép). Hard boiled eggs with
onion sauce.
ognon (0-nyON’). Onion.
ognon d’Egypte (da-zhépt’). The rocambole, a mild,
sweet onion.
o’kra. A plant the long green, mucilaginous pods of
which are used in soups, stews, ete.
olla (ol’li). Ragott.
omelette au thon (0m-lét’ 0 t6Nn’). Omelette with
tunny, a kind of fish.
omelette aux confitures (0 kOn-fé-tiir’). An omelette
served with fruit jelly. Jams do not go well with ome-
lettes.
oreilles (6-ra’y’). Ears; as, oreilles de veau (de vo),
ealf’s ears.
orgeade (6r-zhiid’). Milk of almonds, made by stirring
sirup of almonds in water; also, orgeat.
orgeat (6r-zhi®. Sirup of almonds; also, orgeade.
Or’ieans sauce. A mince of carrots, anchovies, hard-
boiled eggs, and gherkins, with peppersauce.
or’tolan. The bobolink.
oseille (0-sal’). Sorrel.
oys’ter plant. (a) Salsify. (b) A plant the edible
green leaves of which have an oyster-like flavor.
pabrica (pi’bre-kii). Paprica.
pain (pan). Bread.
panachée (pii-nii-sha’). Set or made in varied colors.
panada (pii-ni’dii), panade (pii-nad’). Bread soaked
in water, milk, cream, or broth, and pressed; also, less
46 BILL OF FARE VOCABULARY
usually a paste of flour, butter, and water, stirred with
eggs, to be mixed with forcemeat.
panais (pi-na’). Parsnips.
panée (pi-na’). Bread-crumbed (over egg yolk, sauce,
butter, or fat) previous to frying.
paniére (pi-nyar’). A basket, as that for holding a
wine bottle. Also, an entrée panée.
pannequets (piin-ka’). French pancakes. See FRENCH
PANCAKE.
panure (pi-niir’). A bread-crumbed entrée.
paprica (pii’pré-ki). A mild kind of red-pepper condi-
ment obtained from Capsicum annuum.
parfait amour (piir-fa’ti-moor’). <A kind of cordial.
parfait au café (pir-fa’to ki-fa’). Same as CAFE
PARFAIT.
Pari’sian loaves. Finger cakes ornamented with strips
of currant jelly, green-gage jam, or the like.
Pari’sian sauce. Allemande flavored with truffles and
tinted.
pas’caline. White mushroom sauce.
pas’‘ty (pas’ti). A pie consisting, usually, of meat
inclosed in a crust and baked, often on a flat dish.
paté (pi-ta’). A pasty.
xnoyd xne a}ed (pi-ta’ 0 shoo’). Cream-cake paste,
which resembles a cabbage head when baked.
paté de foie gras (pi-ta’ de fwiigrii). Pie of fat livers.
paté mollette (pi-ta’ -mo-lét’). A Mecca cake.
patés (pi-ta’). Pasties.
patés chauds (sho). Hot pasties.
patés de petit four (de pe-té’ foor). Small pasties;—
literally, pasties of the little oven.
patés froids (frwi). Cold pasties. *
pat’ty. A pasty. See Pasty.
paupiettes (po-pyét’). Slices of meat, usually of veal,
covered with slices of bacon, spread with forcemeat,
rolled, wrapped in paper, and roasted.
peach bowl. A beverage of wine with peaches in it.
pepper pot. A stew or soup of cassareep, vegetables,
and pieces of flesh or fish.
perdreux (par-drii’). Partridges.
perdrix (pfr-dré’). A partridge.
per’ry. Pear wine.
persillade of fish (pfir-sé-lid’). Fish with parsley.
BILL OF FARE VOCABULARY 47
petit roti (pe-té’ ro-té’). A roast fowl.
petit salé (sii-l4’). Pickled pork in small pieces.
petits choux. Same as CHOUX PATISSIERE.
petits fois (pe-té’ fwii). Pease.
petits pieds(pe-té’ pya). Came and small quadrupeds
for roasts.
pheasant (féz’ant). A kind of large game bird, origi-
nally from Asia, but now found in most of Europe.
pigeonnaux (pé-zho-nd’). Squabs.
pigeons innocents (pé-zhoNn’ @-n0d-sin’). Squabs.
pigs in blankets. Oysters wrapped in thin slices of
bacon, fastened with skewers, and cooked till the bacon
is crisp.
pilaff (pi-lif’). Same as PILAU.
pilau (pi-law’) or pillau. An oriental dish of rice
stewed with mutton, lamb, or fowl, almonds, raisins, as
saffron and other spices, ete.
pimen’to. Alspice, or Jamaica pepper.
pim’-o’la. An olive stuffed with sweet peppers.
pine’apple bowl. A beverage of wine with pineapples
im, 14.
pintade (pan-tiid’). Kind of fowl.
Ppiquante sauce (pé-kint’). Espagnole with pickles
added and flavored with shallots.
piskinioffs (pés’ké-nydfs). Polish cakes. See. BABA.
pistachio (pis-ta’sho). A pale greenish nut resembling
the almond.
pithiviers cakes (pé-té-vya’). A kind of cake with a
sweet paste of almond on a basis of puff paste.
placouse (plii-kooz’). A dariole with apricot jam and
nuts, such as almonds, pistachios, or filberts.
oe (plon-byar’). A kind of frozen fruit pud-
ing.
pluche (pliish). A chopped or finely cut mixture of
parsley, chervil, tarragon, and lettuce or sorrel.
poached. Cooked by being broken into hot water;—
said of an egg.
poché (po-sha’). Poached. ;
poéle (pwiil). A frying pan; a fry; also, a general
sauce, essentially the same as stock.
poisson (pwii-son’). Fish.
poivrade (pwii-vriid’). Peppersauce.
polen’ta. Porridge.
48 BILL OF FARE VOCABULARY
Po’lish ragotit (rii-goo’). Same as Borscu.
Po’lish sauce. Allemande flavored with horseradish
and spices.
polonaise cakes (po-l0-naz’). A kind of tart made of
puff paste with jelly at the corners.
polo’ny. A dry sausage of partly cooked meat.
pomme (pum). Apple.
pomme d’Api (piim di-pé’). Small rosy apple.
pomme de terre (de tar). Common Irish potatoes.
pompa’no. A highly esteemed marine food fish.
poor man’s sauce. Sauce of chopped onions, pepper,
and salt, with a little water.
popiettes (po-pyét’). Same as PAUPIETTES.
Portugese’ sauce. Espagnole flavored with sherry.
pos’set. Hot milk curdled with wine.
potage (po-tizh’). Soup; pottage; broth.
potage a la Camerani (ii li kii-ma-raé’né). A rich kind
of chicken-liver soup.
potage crotite au pot (kroot 0 po). Plain broth with
vegetables and crusts browned in gravy.
potage de santé (de sin-ta’). See CHIFFONADE.
pot au feu (po to fi’). A dish of broth, meat, and
vegetables, prepared by boiling them in a pot.
poupeton (poop-t6n’). A dish consisting of a border of
boiled rice with a fricassée of fowl or fish in the center;
also, a ragotit of meat covered with rice, bread crumbs,
Parma cheese, and butter, and then baked.
poupetonniére (poop-to-nyar’). A vessel to make a
poupeton in.
port. A wine taking its name from Oporto, in Portu-
gal. Real port is sometimes pale, but usually purplish
or dark red. Practically no pure port is now sold under
that name, the stuff sold as port being a sweetened
blend, often of indifferent quality, and excessive alco-
holicity.
por’ter. A dark brown, moderately bitter, malt liquor
or beer, of English origin.
pot pourri (po poo-re’). A ragott of various meats
and vegetables cooked together.
pousse café (poos kii-fa’). A drink of liquor served at
dinner after the coffee; especially, a drink of cordials
of different colors poured so as to be in layers in the
glass.
BILL OF FARE VOCABULARY 49
praline (prii-lén’). A burnt almond.
presalé (pra-sii-la’). A kind of especially good mutton.
printaniére (praN-tai-nyar’). A dish cooked 4A la prin-
taniére. See A LA PRINTANIERE. Printaniére soup is
the same as jardiniére soup, essentially.
profiterolles (pro-fé-trol’). Sweet entremets, a kind
of cake filled with custard.
provengale gar’lic but’ter (pro-vaN-sil’). Butter with
garlic and olive oil stirred in.
provencale sauce. A name by some given to rémou-
lade; also, to a sauce of espagnole flavored with oil and
garlic.
puchero (poo-cha’rd). A simple ragofit of meat and
vegetables.
pumpernickel (poom’per-nik’l). Black bread made in
Westphalia of unbolted rye. It js of an acic taste.
punch. An alcoholic drink made of any of the princi-
pal distilled spirits, with the juice and zest of lemon
and sugar.
purée (pii-ra’). A pulpy maceration of meat, vege-
tables, fruit, or the like, passed through a sieve.
quail. Any one of several plump-growing game birds
of the Old World and of America. The American quails,
as the bobwhite, belong to the partridges.
quartier (kir-tya’). Quarter; especially forequar-
ter.
quasi de veau (kii-zé’ de vo). The thick end of a loin
of veal.
quenelle (ke-nél’). A kind of delicate forcemeat ball
or dumpling.
radan cake (ri-din’). Same as RATAN CAKE.
radis (ri-dé’). Radish.
ragotit (rii-goo’). A rich compound consisting of
quenelles, mushrooms, truffles, ete., mixed with a rich
sauce, and used to garnish rich dishes; also, a dish gar-
nished with this.
ramequin (ram’é-kin; French. pron. rai-me-kan’). A
pastry consisting of a preparation of cheese inclosed. in
or mixed with puff paste, and baked or browned. Cheese
straws are thin ramequins of cheese mixed with puff
paste.
ratafia (rii-ti-fé-ii’). (a) Novyau, curacao, or other
liqueur containing kernels of fruit, as of peaches, cher-
50 BILL OF FARE VOCABULARY
ries, etc. (b) A small macaroon made mainly of bitter
‘almonds.
ratan cake (ri-tin’). A kind of butter-and-egg dough
cake resembling brioche. It usually contains fruits,
nuts, or spices, or all of these.
travigote (ri-vé-got’). Any sauce made of refreshing
green fine herbs, including chervil, parsley, chives, garden
cress, celery, balm, and (for green ravigote) spinach,—
all pounded together. Velouté flavored with spiced
vinegar and harvey sauce is called white ravigote.
Yravioli (ri-vyo’le). Little shells or cases of thin
nouilles dough, containing a savory forcemeat, boiled
in broth. They are served either in soup or, with brown
gravy, as an entrée.
réchauffé (ra-sho-fa’) or réchauffée. Warmed or
heated over a second time.
reedbird. The bobolink.
re’gency sauce, or brown re’gency sauce. Espagnole
flavored by a fumet of eels and herbs.
re’gent’s punch. A complex and rich punch made by
stewing muscatel raisins (4 lbs.), filtering it, condensing
and adding sugar, and then dissolving in strong green
tea (1 pt.); and adding to this rum (4 pt.), cognac
(1 pt.), madeira (1 qt.), curacao (1 pt.), pineapple sirup
(4 pt.), seltzer water (1 qt.), and champagne (2 qts.).
To this are added lemon and orange and sugar to suit
the taste.
relevés (ra-l’-vi’). Same as REMOVE.
rémoulade (ra-moo-lid’). A purée of anchovies,
capers, parsley, shallots, and hard boiled eggs, dressed
with spices, oil, and vinegar.
rémoulade a la provencale (i li pro-viiNn-sil’). Rémou-
lade not sieved and with more oil.
remove. A dish removed from the table to make room
for another;—applied generally to the roasts, joints,
turkeys, fillets, ete., which follow the soup and fish at
an ordinary dinner of several courses.
Rhine wine. Any wine made in the region of the
Rhine, especially a light, still wine produced there.
ricebird. The bobolink.
ris de veau (ré de vo). The sweetbread; pancreas.
rissole (ré-sol’). A kind of pastry made of minced and
spiced meat or vegetables, or fruit, wrapped in paste,
BILL OF FARE VOCABULARY 51
and fried in fat,—originally one containing rice as an
ingredient.
rissolé (ré-s0-14’). Browned by baking or frying.
rissolette (ré-so-lét’). A croutade, or bit of fried
bread containing or holding a little portion of force-
meat. .-
roc’ambole. A kind of onion: having very sweet, mild,
small bulbs. It is used in the place of stronger garlic.
Tognons (ro-nyON’). Kidneys; fries.
romaine salad (ro-min’). A kind of mixed vegetable
salad.
rol’pens. A brawn made by the Dutch from tripe
mixed with minced beef and other ingredients. It is
fried for a hot dish.
Ro’man punch. A water ice flavored,as with lemon,and
mixed with rum or other spirits. Also, a complicated
punch, similar in preparation to regency punch, with
added frozen white of egg froth.
roquefort (rok-for’). See CHEESE.
rosolio (ro-zo’lyo) or (less properly) rosoglio (ro-
zo'lyo). A kind of sweet cordial made of brardy, sugar,
raisins, ete.
rothe griitze (ro’te groot’se). A flummery of rice grits
and fruit juice.
roulette (roo-lét’). A dish consisting of a slice of
meat spread with stuffing, rolled, and stewed or braised.
roux (roo). Browned by frying in butter or other
grease.
roux blanc (blin). Starch or flour fried in fat so as to
be hardly colored.
roux brun (briin’). Fried a dark brown.
royal buck. A Welsh rarebit served with two poached
eggs on it.
royal hag’gis. A dunelm of mutton.
rum punch. A punch in which rum is used to give the
characteristic flavor. It is usually colored dark amber
by French cooks.
rumsteck (raNn-sték’). Rumpsteak.
Rus’sian cab’bage soup. A soup of onions, cabbage,
and quenelles.
Rus’sian sauce. A velouté with egg yolks and strong
herbs.
Rus’sian soup. A gravy soup of veal, fowl, etc., with
52 BILL OF FARE VOCABULARY
souchets of salmon, eel, perch, mullet, quenelles of whit-
ing, lobster coral, and mushroom purée.
sabayon (si-bi-yon’). Wine (madeira or malvoise)
mulled with egg yolks, sugar, and cinnamon.
saindoux (saN-doo’). Hog’s grease; lard.
salad russe (si-lid’riis). A dish of chicken meat, ham,
veal, etc., diced, arranged separately and served with
truffles, and tartar sauce, or caviar and_ sardelles,
etc.
Sal’ly Lunn. An English tea cake.
salmagun’dy. A salad of cold chicken, veal, eggs, beet,
anchovies, ete., finely minced and spiced. ;
salmis (sil-mé’). A ragofit of roast game or fowl in
rich gravy or sauce.
sal’picon (French pron. siil-pé-k6n’). A ragotit or rich
compound of chopped meat or fish and vegetables with
savory sauce, used as a separate dish, as a garnish, to
stuff meats, ete.
salsifis (siil-sé-fé’). Salsify.
salsify. A kind of plant the root of which is eaten
boiled or fried. It has the flavor of oysters, whence it
is called oyster plant. Black salsify is the related
corzonera, similarly eaten.
sangaree’. A West Indian brandy punch with maderia
wine and lime juice added.
sanglier (sin-glya’). Wild boar.
sap’sago. A kind of Swiss cheese flavored with blue
melilot, or sweet cloves, having a vanilla-like odor.
Sa’rah Bern’hard pota’toes. Potatoes cut raw into
a dcuble spiral form and fried in hot fat.
Sarato’ga pota’toes. Raw potatoes cut into thin slices
and quickly fried crisp in hot lard and then salted.
sarcelle (sir-sél’). Teal duck.
sardel’‘len. Anchovies. They are prepared, like sar-
dines, in oil, in salt, and in the form of a paste.
sauce au pauvre homme (0 pov rém). Poor man’s
sauce.
sauce aux hatelets (0 zii-tla’). Atelets sauce.
sauce beurrée a la VAnglaise (bi-ra’ 4 lin-glaz’).
Butter sauce.
sauce blanche (blinsh). Butter sauce.
sauce Colbert (kol-bair’). Brown sauce with meat
glace, lemon juice, parsley, and butter stirred in.
BILL OF FARE VOCABULARY 53
sauce de gourmets (de goor-ma’). A coulis with a
purée of tomatoes and crayfish butter.
sauce en tortue (iN tor-tii’). Espagnole sauce, a
kind of sauce used for calf’s head.
sauce Italienne rousse (é-tii-lyén’ roos). See ITALIAN
SAUCE.
Sauce piquante (pé-kant’). An acid or sour sauce.
sauce Robert (French pron. sds ro-biar’). A full-flavored
espagnole sauce, strongly flavored with onions, mustard,
and zested with lemon juice or vinegar.
sauce rousse (roos). Brown sauce.
Saucisson (s0-sé-s6N’). A kind of short, thick sausage.
sauerkraut (sou’fir-krout). A dish of cabbage cut fine
and fermented in a liquid of its own juice and salt. It
is washed and stewed, as in butter, and served with
meats, ete. An imitation of this is produced of fresh
white cabbage steeped in sugar and vinegar, and is often
ealled French sauerkraut (choucroute) or Bavarian sauer-
kraut.
saumon (so-m6N’). Salmon.
saur (sor). Smoked herring.
sauté (so-ta’). Lightly and quickly fried in little
grease.
Sauterne (so-tarn’). Any of a certain white wines
produced in, or coming from, Sauterne or its neighbor-
hood in France; as: (a) Literally, a white wine produced
at the village of Sauterne, some distance above Bordeaux.
(b) Any white wine of similar character and flavor ex-
ported from Bordeaux.
All these wines are sweet, losing the excess of sweet-
ness with age; but some of them as Chateau Yquem and
Chateau Suduiraut are much superior to those in class
(a), which latter are often called haut sauternes (3 s0-
tairn).
savoy’ cakes. Lady fingers or other faney cakes of
sponge-cake paste.
schmarn. A kind of pancake.
schnitzel (shnits’el). See WIENER SCHNITZEL.
schoppen (shop’pen). A pint glass or cup, such as the
tall glass used to serve wine in German restaurants.
scones (skdnz). Scotch cakes of oat meal or flour.
scorzonera (skor-ts0-na’rii). Black salsify. See Sat-
SIFY.
54 BILL OF FARE VOCABULARY
Scotch style. See A LA CALEDONIAN.
Scotch whiskey. Whiskey impregnated with the taste
of smoke.
Scotch woodcock. A preparation of scrambled eggs,
served upon toast that has been buttered and spread
with anchovy paste.
sec (sék). See CHAMPAGNE.
selle (sél). Saddle.
semoli’na. Properly, the large hard grains retained in
the bolting machine after the fine flour has passed
through. Also, and more generally, in cookery, finely
broken nouilles paste.
semo’na. Semolina.
semoule (se-mool’). Semolina; grout.
shallot. A small kind of onion; a scallion.
shan’dygaff. A beverage consisting of a mixture of
hops and malt beer with ginger beer.
sharp sauce. Same as REMOULADE.
sher’ry. Originally, wine of Xeres; hence, any of the
strong, dry, whit wines of Andalusia and other regions
in the south of Spain. They are usually tinted an
amber color, and also adulterated with spirits and
often with plaster of Paris. Formerly they were
colored much darker than at present. See AMONTIL-
LADO.
sher’ry cob’ler. A mixture of sherry, water, ice, and
sugar, flavored with lemon or orange, or both.
shirred eggs. Eggs broken into an earthen dish and
baked over the fire.
shrub. A liquor composed of acid fruit juice and spirit
to preserve it, as orange juice and rum punch.
Sibe’rian punch. An ice flavored with yellow char-
treuse and vanilla.
Sicil’ian sauce.. Allemande with truffles, mushrooms,
garlic, spices, and, especially aromatic herbs.
sillabub. A soft curd made by mixing any wine or
cider with milk; also, a dish of sweetened cream flavored
with wine and beaten to a stiff froth.
sil’ver duck. A Welsh rarebit served with boiled or
steeped smoked herring on it.
snipe. A shore bird with a long, nearly straight bill.
It is esteemed for game.
sorbet (sdr-ba’). Sherbet.
BILL OF FARE VOCABULARY 55
soubise sauce (soo-béz’). A purée of white onions or
souchie. .
souchet (soo-sha’) or souchie (soo-shé’). A stew of
fish in a soup-like savory broth.
soufflé (soo-fla’). A dish consisting of batter of starch
or flour, eggs, milk or cream, and butter, beaten light and
baked and served hot while light and spongy. Soufflés
may be variously flavored, as with ginger, vanilla,
chocolate, ete.
South’ern style. Baked with molasses poured over
them;—said of sweet potatoes.
soy. A Japanese, Chinese, or East Indian sauce made
from a kind of bean. It is salty, aromatic, and in the
East Indian variety, sirupy or thick.
spaghetti (spii-gét’té). Hollow tubes of dried Italian
paste, in size between macaroni and vermicelli.
Span’ish cream. Gelatine pudding containing custard,
gelatine, and beaten white of eggs, set in a mold.
Span‘ish puffs. Meringues.
Span’ish sal’ad. Same as GASPACHO.
* spitch’cock. To grill.
spongada (spon-gii’dii). An ice cream to which white
of egg has been added so that it forms a heavy froth.
spongada di Toledo (dé to-la’dd). A spongada of
almonds and cream.
sport’man’s round. The biggest joint of a beeve.
sprot’tem. Sprats which are canned in oil and sold as
a less expensive variety of sardines.
squab. A young pigeon.
Stand’ard broth. See SrTock.
stock. The broth used as the basis of soups, sauces,
ete. The ordinary stock (which should contain the solu-
ble parts of one pound of meat to each pint of stock, or
thereabouts) is called common, grand, general, or stan-
dard stock or broth.
supreme sauce (soo-prim). Velouté flavored with
mushrooms and consommé of fowls.
talmouse (til-mooz’). A dariole having cheese in the
custard.
tam’my, tam’is. A fine sieve or strainer of cloth.
tanche (tinsh). Tench, a fish allied vo.the carp.
tanger ne (tan-jir-én’). A kind of dark-colored, highly
flavored orange, with a thin, highly aromatic rind.
56 BILL OF FARE VOCABULARY
tar’ragon. A plant of the same genus as the worm-
wood, used for flavoring vinegar. It has a sharp essen-
tial oil.
tart. Any one of various cakes with filling in them.
tar’tare sauce. Mayonnaise sauce with vinegar and
chopped green herbs, pickles, and capers.
tarte. A tart.
tendrons de veau (tiiN-dron’ de vo). The gristles from
the breast of veal. They are stewed in stock and served
as an entrée.
terrine (tér-rén’). Formerly a kind of ragotit made
and served in a terrine (a kind of earthen dish); now, a
dish of several varieties of meats braised together and
served in a terrine or in a similar dish of metal.
téte (tat). Head.
thon (ton). The tunny, a kind of fish.
timbale (French pron. taN-bil’). A drum-like case of
macaroni or rice filled with some composition, as with
forcemeat or ragott.
toad in the hole. Cold meat baked in a batter of milk,
eggs, and flour. be
toddy. Whiskey punch. American toddy is cold rum
punch in which fruits are steeped. In India, toddy is
wine from the sap of the palm.
Tokay’. A rich heavy wine, more or less sweet and
very aromatic, and made, primarily, of tokay grapes in
the neighborhood of Tokay in the northern part of Hun-
gary. It is chiefly used as a liqueur. Sweet tokay, such
as Imperial tokay, is very sweet and fermented but
little if at all, and so contains little or no alcohol.
topinambur (t0-pé-niim-boor’). The Jerusalem arti-
choke.
top sir’loin. A good cut of the beef next to the sirloin.
tossé (tds-si’). Fried while being tossed or shaken
quickly so as to turn from side to side.
tourte (toort). <A flake dough case in which ragofits
are served as entrées.
trepang’. A large holothurian (a kind of echinoderm)
dried and eaten, when well cooked, in soups, ete.; a sea
cucumber.
trifle. A second-course sweet dish composed of sponge
cake soaked in wine or liqueur, macaroons, fruit jams,
and whipped cream.
BILL OF FARE VOCABULARY 57
truffes (triif). Truffles.
truf’fle. A kind of edible mushroom that grows under-
ground. Truffles have a form somewhat like that of a
big, longish blackberry. There are nearly black varie-
_ ties (chiefly from Périgord) and light-colored varieties,
as the whitish ones from Burgundy, and those with a
garlicy ordor from Piedmont.
truite (trwét). Trout.
tur’ban. An ornamental drum-shaped case for entrées,
forcemeat, fillets, ete.
Turk’ish cof’fee. Café au Ture.
Turk’ish pilaff. Same as Pilau.
tutti-frutti (toot’té-froot’té). A confection consist-
ing of preserved fruits of various kinds.
valen’cia rice. Rice boiled till the grains are soft and
then mixed with oil and tomatoes.
veau (vo). Vedi.
velouté (ve-loo-ta’). A white sauce or stock made by
boiling down ham, veal, beef, fowl, bouillon, ete., then
adding soup stock, with seasoning vegetables, and again
*boiling and straining. Some put in ham to give it more
flavor.
Vene’tian sauce. Allemande sauce flavored with tar-
ragon.
vermouth or ver’muth. A cordial of white wine
flavored with absinthe and other aromatics, often con-
taining cognac.
Victo’ria bis’cuit. A kind of dariole.
Vien’na dump’lings. Same as NOCKERLN.
vin (van). Wine.
vinaigre (vé-na’gr’). Vinegar. Vinaigre a l’estragon (i
las trii-gONn’) is vinegar flavored with tarragon.
vinaigrette (vé-ni-grét’). A sauce made sour by
acid wine or vinegar.
vin ordinaire (vin Or-dé-nar’). Ordinary table wine;
claret.
vint’age wine. A fine wine made from selected grapes
of a good year, kept separate and sold as wine of that
year.
volaille (vo-lal’). Poultry.
vol-au-vent (vo-lo-vin’). A light puff-paste case
baked and then filled with a ragofit, fricassee, or the
like.
58 BILL OF FARE VOCABULARY
was’sail bowl. Hot ale spiced and poured over roast
apples;—an English Christmas-Eve beverage.
waf’fle. A kind of soft, thin pancake cooked in in-
dented (honeycomb) irons which meet against each other
so as to hold the batter or dough inside. Waffles are
usually richer in composition than ordinary pancakes.
Welsh rare’bit or rab’bit. A dish consisting essentially
of toasted bread on which is served toasted or melted
cheese. The cheese is variously prepared, as with the
admixture of ale, or other flavoring material.
Welsh soup. Pig’s-head soup.
white sauce. Same as VELOUTE, or similar sauce.
wiener schnitzel (vé’nér shnits’el). A cut of veal from
the leg fried in batter, and seasoned with paprika, etc.,
after a style attributed to the Viennese.
wine. The fermented juice of the grape; also, loosely,
the fermented juice of other fruits; as pear wine, or
perry.
Wines are distinguished by their color, their hardness
or softness on the palate, their flavor, and their being
still or effervescing. When the fermentation and sugar
in a wine have neutralized each other so that no sweet-
ness is perceptible it is called a dry wine. Modern wines
which belong to, or are used as types of, a particular
kind of wines are port, sherry, Bordeaux, Burgundy,
champagne, Maderia, Rhine, Moselle, Tokay, Sauterne,
Marsala, Amontillado. See these above in the Vocabu-
lary.
SERVING OF WINES.—Wines are best’ when served
according to the following suggestions:
White wines, such as Sauterne, Moselle, Rhine wine
and sherry, should be served moderately cold.
Champagne should never be allowed to lie in the ice
box for any length of time, but instead should be chilled
quickly and served at once, very cold. If allowed to lie
in the ice box two or three days its flavor will be injured.
Burgundy and all clarets should be served at a
temperature of about 70 degrees, also all sweet wines,
such as Port, Angelica, Maderia, Tokay, ete.
Where wine has been bottled for one or two years, the
bottles should be handled very carefully to avoid shak-
ing or turning or in any way agitating the contents,
especial care being taken in drawing the cork and
BILL OF FARE VOCABULARY 59
decanting to keep the bottle in a horizontal position,
for the reason that most wines after standing the above-
mentioned length of time will deposit a little sediment.
This same precaution also applies to white wines bottled
for a similar length of time.
In extremely hot weather if a “ long drink ” is desired,
iced water may be added to Burgundy, claret and white
wines to advantage, but never put cracked ice into any
wine or-Champagne, as it destroys the delicate bouquet.
Dry wines should be served from a decanter only when
all of the wine contained in the decanter is to be used
at once, as, where wine is decanted and left to stand for
any length of time, it becomes flat and loses its flavor.
PRONUNCIATION OF THOSE NAMES OF WINES, ETC.,
which would not naturally be pronounced with approxi-
mate correctness.
Anheuser-Busch (iin’hoi-zair biish).
Assmannshauser (iis’mdns-hou-ztr).
Aszu (0’soo).
Barsace (biir-siik’).
Beaujolais (b0-zho-li’).
Beaune (bon).
Beychevelle (bash-vél’).
Blanche (blinsh). White.
Bordeaux (bodr-do’).
Braunberger (broun’bérK-iir).
Buadi (boo’6-di).
Chablis (shi-blé’).
Chambertin (shiN-bar-tin’).
Chateau (shi-to’). Wines made on private estates are
called chateau wines. The names beginning with
chateau will be found alphabetized in this list as if
the word chateau were not used in the name; thus,
for ch&tcau Lafite, see LAFITE, below.
Chianti (ké-iin’té).
Clos Blanc de Vougeot (kl0 blin de voo-zhd’).
Clos de Vougeot (kl0 de voo-zhd’).
Cognac (ko-nyik’).
Conti (kONn-té’).
Cordon Rouge (k6r-d6N’ roozh).
Corton (k6r-t6n’).
Cos @’Estournel (ko dés-toor-nél’).
60 BILL OF FARE VOCABULARY
Créme (krim). ‘This is disregarded in alphabetizing,
when it is the first name of a cordial or liqueur;
thus for créme de menthe (kram de mént), see
MENTHE, below.
Curagao (kii-rii-s0’).
Cuseniers (kti-za-nya’).
Deidesheimer (di’dés-hi-mfir).
Deutz & Gel’dermann (doits).
Ducru Beaucailiou (dii-krii’ bo-ka-lyoo’).
Eckau Kummel (ék’ou kiim’mel).
Garniers (giir-nya’).
Geisenheimer (gi’zen-hi-mifir).
Giscours (zhé-koor’).
Grand Marnier (graiN mir-nyi’).
Grand Vin (grin vaN). In names beginning with these
words they are ignored in this table; thus for Lafite
inGrand vin chéiteau Lafite, see LAFITE, below.
Graves (griv).
Gréves (grav).
Grillet (gré-ya’).
Gruaud Larose (grii-0’ lii-roz’).
Haut Sauterne (0 so-tarn’).
Hunjadi Janos (hiin’y5-di yo’nods).
Irroy (€-rwii’).
Johannisberger (y0-hiin’nis-bérK-ir).
Kissingen (kis’sing-en).
Lagrange (li-griNnzh’).
La Tache Romanee (li tiish r0-mii-na’).
Latour (li-toor’).
Laubenheimer (lou’ben-hi-mir).
Leoville Poyferré (ly0-vél’ pwii-fa-ri’).
Liebfraumilch (lép’frou-milk).
Macon (ma-k6n’).
Maraschino (mi-rii-ské’no).
Margaux (mir-go’).
Medoc (ma-do6k’).
Moet & Chandon (mo-a’ And shiNn-don’).
Montrachet (mo6n-trii-sha’).
Montrachet, la Guiche (m6n-trii-sha’, li gésh).
Mouton Rothschild (moo-t6n’ rot’shilt).
Musigny (mii-sé-nyé’).
Niersteiner (nér’sti-nir).
Noyau (nwii-yo’).
BILL OF FARE VOCABULARY 61
Nuits (nwé).
Ofner Auslese (0f’ntir ous’li-ze).
Parfait Amour (piar-fa’ ti-moor’).
Pekoe (pa-ko’).
Perrier Jouet (pa-rya’ zhoo-a’).
Pommard (p0-mir’).
Pontet Canet (pon-ta’ kii-na’).
Pousse Cafe (poos ki-fa’).
Richebourg (résh-boor).
Rudesheimer (rii’dés-hi-mir).
Rudesheimer Engerweg (rii’dés-hi-mtr éng’tir-vak).
Ruinart (rwé-niir’).
Saarbach (zir’bik).
St. Emilion (san ta-mé-ly6n’).
Sauterne (so-tarn’).
Szegzardi (ség’zor-di).
Veuve Cliquot (viv klé-ko’).
Vin Ordinaire (van Or-dé-nar’). See main Vocabulary.
Volnay (vol-ni’).
Wurzburger Hofbrau (voorts’ boorK-tr hof’brou).
Yquem (é€-kin’).
wine, May. A mixed wine served about Maytime,
because that is the season of the year when the woodruff
leaves, with which it is flavored, are sufficiently aromatice.
The preparation is one bottle of champagne, five bottles
of moselle or rhine wine (preferably moselle), one-
quarter bottle of claret, two ounces of sugar, and a good
bunch of woodruff leaves. The leaves should be removed
after they have been in the wine for an hour or so.
Some add strawberries, pineapple, and orange, after
removing the woodruff leaves. The mixture has a fine
aromatic flavor. After the woodruff has blossomed its
leaves lose their highly aromatic flavor.
wood’cock. A kind of long-billed, gallinaceous game
bird. They fly and feed at night.
wood-cock of the sea. The mullet, a kind of sea fish.
wurst (voorst). Sausage.
yard of flan’nel. Ale flip. See FLIP.
York’shire buck. A Welsh rarebit served with two
slices of bacon and a poached egg.
York’shire pie. A meat pie baked in a raised crust.
York’shire punch. A hot punch to which some ealf’s -
foot jelly has been added,
62 BILL OF FARE VOCABULARY
zwiebach (tsvé’bik). A kind of biscuit or rusk first
baked in a loaf and then sliced and toasted.
zwetschenwasser (tsvét’shen-vi-str). A kind of
cordial distilled from the juice of damson plums.
POISONOUS PLANTS
POISONOUS PLANTS AND
REMEDIES
Most of the very many cases of poisoning by plants
result from ignorance of the nature of our poisonous
plants, or from a notion that they are not dangerously
poisonous. Those who live or are visiting in the country
where children run at large in the fields and roads should
explain to them the danger of handling certain plants
and of eating certain plants, and if this were done most
of the fatal cases of plant poisoning would be prevented.
In all cases of internal poisoning, remedies should be
applied at once, and plant poisoning should be suspected
in cases of unexplained retching, unconsciousness, or
convulsions. If there is any possibility of the trouble
being occasioned by the fatully poisonous plants de-
scribed below, not a moment should be lost in getting a
physician. For cases of skin poisoning, generally, a
weak alcoholic solution of sugar of lead is the best
remedy, and affords great and immediate relief. It
should not be used on broken surfaces.
Poisoning from plants may result either from con»
tact with the surface of the skin (internally or exter-
nally), or from this combined with the effect produced by
absorption of the poison into the blood through the
stomach. The plants from which poisoning commonly
result are the following:
Ac’onite. Same as MonKsHoop.
Bit’tersweet. A climbing shrubby plant with purple
or blue flowers and an orange-colored center. The lower
leaves are ovate or heart-shaped, the upper ones more or
less spear-shaped. It is conspicuous for its bright red,
oval berries, which are poisonous. It belongs to the
same family as the white potato. It is mostly found
66 POISONOUS PLANTS AND REMEDIES
in damp ground. It is entirely distinct from the culti-
vated plant also called bittersweet.
Bittersweet (Solanum dulcamara). a flowering spray; 06 fruit. Both
4 natural size.
The antidotes are the same as for the deadly night-
shade.
Black cher’ry. The wild black cherry, a tree from 60
to 80 feet high. The kernels of the seed, or the whole
fruit, and the leaves when merely wilted,if eaten, usually
POISONOUS PLANTS AND REMEDIES 67
cause death. The fresh leaves and old dry leaves are
considered harmless.
There is no effective remedy. Emetics and enemas
may be used. Call a physician at once.
Black Cherry (Prunus serotina), twig and fruit. 4 natural size.
Ca’per spurge, Gar’den spurge, Mole’weed. A common
garden plant with smooth leaves and stem, growing from
two to three feet high The flowers are greenish yellow
and rather small. The fresh milky juice of the plant
is very acrid, and the fruit is very purgative and poison-
ous. ‘The plant is poisonous to handle.
For internal treatment use emetics, and give milk,
white of egg with water, or flaxseed tea, to drink. Call
68 POISONOUS PLANTS AND REMEDIES
a physician. For skin poisoning use weak alcoholic
solution of sugar of lead.
Aen
SK
—
Caper Spurge (Zuphorbia lathyris). a plant, § natural size; 0 seed cap-
sule, natural size.
Cow’bane. Same as WATER HEMLOCK.
Dead’ly, or Black, night’shade. This is a plant with
large and quite pointed leaves on downy stems. It bears
POISONOUS PLANTS AND REMEDIES 69
Deadly Nighthshade (Solanum nigrum), } natural size.
drooping clusters of somewhat beet-shaped flowers and
roundish juicy berries which turn from green to black,
‘ and are marked with a deep furrow.
The antidotes are emetics, carthartics and stimulants,
such as coffee and liquors.
70 POISONOUS PLANTS AND REMEDIES:
Fool’s pars’‘ley (#thusa Cynapium). This plant looks
like parsley. It has dark green, feathery leaves, like
common parsley, and white flowers that grow in umbels,
and have a delicate, lacy appearance. The plant grows
about two feet high. It occurs chiefly in the North-
eastern States.
Use emetics and give stimulants.
Fox’glove, or Digita’lis (Digitalis purpurea). This is
a commonly cultivated plant which has dull green,
downy leaves and bell-shaped purple and crimson flowers
with spots within. The flowers are arranged in a spike.
It is not poisonous to most people to handle.
In case of internal poisoning call a physician.
Hem’lock.—Ground hemlock or Dwarf yew (Taxus
Canadensis). This is an evergreen tree or shrub bearing
small, red, juicy berries, or drupes, which are hollow on
the end opposite the stem. The slender rigid leaves
and black seeds are very poisonous. The tree resembles a
small spruce tree, and usually grows, as an undershrub,
under evergreens.
Poison hemlock. This is a shrub growing from three
to six feet high, with numerous smooth hollow
stems, spotted with large, purple, parsley-like leaves,
and showy white flowers in umbels. It flowers in July
and August. The plant .has a disagreeable odor; and
the fresh leaves are very ‘sickening in taste. The seed
resembles an anise-seed; and the root somewhat re-
sembles a parsnip.
The best treatment is emetics, tannin (tea or oak
bark), stimulants, warmth at extremities, and artificial
respiration.’
Water hemlock, or Spotted cowbane. This plant which
grows in damp ground, has slender indented leaves, a
smooth hollow stem, and small white flowers in umbels.
the root is very poisonous, and the stems less so.
Call a doctor if poisoning by this plant or the next
mentioned plant is suspected.
The Oregon water hemlock has a similar flower and leaf,
and a peculiar hollow rootstock, which is the most
poisonous part.
Hen’bane (Hyoscyamus). This plant grows about two °
feet high, has large, soft, clammy, hairy, pale green
leaves, with a disagreeable odor. The flowers are cup-
POISONOUS PLANTS AND REMEDIES 71
Poison Hemlock (Coniwm maculatum), 3 natural size.
72 POISONOUS PLANTS AND REMEDIES
shaped, with a purple rim and streaks of a straw-
colored or yellowish-brown center.
\
in SY
K
) fi \
ie
mr AYR
Water Hemlock (Cicuta maculata). Plant and root } natural size; seed
and cross section enlarged x 5.
The remedies to be used in case of poisoning are the
same as for Jamestown weed.
In’dian tobac’co (Lobelia inflata). This plant has a
POISONOUS PLANTS AND REMEDIES 73
YD) 4
Big ple
Oregon Water Hemlock (Cicuta vagans); a plant, 3 natural size; b, db
rootstock and horizontal roots, 4 natural size; ¢ terminal leaflets, nat-
ural size; d@ flowering spray, 4 natural size.
74 POISONOUS PLANTS AND REMEDIES
IN
Jamestown Weed (Datura stramonium). a flowering spray; 0 fruit
capsule. Both 4 uatural size.
straight stem; hairy, pointed, mottled leaves; and small,
pale blue flowers, which spring from the junction of a
leaf with the stem.
In’dian tur’nip, or Jack-in-the-pul’pit (Arum). This
POISONOUS PLANTS AND REMEDIES 73
plant grows a foot high; and bears scarlet berries. The
root is turnip-shaped, it has an intense burning taste,
and when taken into the mouth causes intense pain and
Broad-Leaf Laurel (Kalmia ialifilia). a flowering spray, 4 natural size.
d section of flower, c fruit capsule ; both natural size.
swelling of the tongue. If serious poisoning occurs get
a wash from a physician.
James’town, or Jim’son, weed; Thorn’apple; Datu’ra,
or Stramo’nium. This plant grows to a height of four
feet or more. Its skin is tough; the flowers are white
or tinted and are vase-shaped; the green seed pod, when
76 POISONOUS PLANTS AND REMEDIES
dried, becomes gray-brown, and is very rough and
thorny; the seeds are soft when young, but become hard
and black when old. It is very poisonous and dangerous.
Narrow-Leaf Laurel (Kalmia angustifolia). 4 natural size.
Use emetics at once, then give strong tea, tannic acid,
or infusion of oak bark, then emetics and then stimu-
lants. Full respiration should be kept up artificially.
Lau’rel. The broad-leaf laurel, also called mountain
laurel, sheep laurel, poison ivy, calico bush, ete., is usually
from three to eight feet high, but sometimes thirty to
POISONOUS PLANTS AND REMEDIES 77
forty feet high; has shiny dark green leaves, and nearly
odorless flowers. It is deadly poison if eaten. Children
Great Laurel (Rhododendron maximum). a flowering branch; 6 fruit
capsule. Both § natural size.
mistake the young shoots for wintergreen; and thou-
sands of cattle are poisoned by it. Call a physician in
78 POISONOUS PLANTS AND REMEDIES
case of poisoning, using emetics, enemas, and stimulants
pending his arrival.
Other plants of the heath family are equally poisonous
with the broad-leaf laurel; as the narrow-leaf laurel
Monkshood (Aconitum Columbianum) of Western United States.
a flowering plant ; 0 seed capsule. Both 3 natural size. -
(also called lambkill dwarf laurel, etc.); and the Great
laurel (also called rosebay, mountain laurel, rhododendron,
ete.).
Monks’hood, Ac’onite, or Wolfs’bane. A plant growing
about four feet high with leaves deeply cleft into five
parts, and with dark blue flowers. The separate flowers
POISONOUS PLANTS AND REMEDIES 79
are arranged along a common stem in the form of a
spike.
Use the ordinary emetics, stimulants, and artificial
respiration until the physician can be called.
Fly Amanita (Amanita muscaria). Mature plant, and top view showing
corky patches, § natural size.
Mush’quash root. Same as Water hemlock, under
HEMLOCK.
~Mush’rooms. Only a person skilled and acquainted in
distinguishing between the poisonous mushrooms (toad-
stools) and the edible ones can safely pick them. No
one should eat a mushroom not selected by such a
_ person; children should never put them in their mouths
80 POISONOUS PLANTS AND REMEDIES
in the fields. Two of the most poisonous species are the
fly amanita and the death cup.
In case of poisoning, use mustard or other emetics,
an enema of warm water and turpentine. Give recently
burned powdered charcoal internally. Call a physician
at once.
Death Cup (Amanita phalloides), } natural size.
Nightshade. See DEADLY NIGHTSHADE, above.
Olean’der. This beautiful evergreen shrub, which is
everywhere cultivated for ornament, is harmless to the
touch, as ordinarily handled; but every part of the plant
is dangerously poisonous if taken internally. Death has
resulted from the use of its wood as skewers in roast
meat. Children should not put the leaves, wood, or
flowers into their mouths. The plant is dangerous to
have within the reach of infants.
Poi’son, or Three-leaved, ivy, or poison oak. A climb-
ing shrub (also called mercury, black mercury, ete.) with
leaves arranged in clusters of three, and dull white
berries, or drupes. This plant is poisonous to the touch
to most people, and to some the fumes from the growing
plant are poisonous. This plant differs from the Vir-
ginia creeper, or five-leaved wy, in having its leaves ar-
POISONOUS PLANTS AND REMEDIES 81
ranged in clusters of three instead of five, and by the
whitish color of its berries, those of the Virginia creeper
being dark blue. It grows nearly everywhere, especially
on the borders of woods, fields, roadsides, ete.
For treatment apply a saturated solution of sugar of
Poison Ivy (Rhus toxicodendron); a leaves; 6 fruit. Both abou
4 natural size.
lead (lead acetate) in 50 per cent. alcohol to the poisoned
parts; or, if this cannot be had apply a solution in water
of salt or baking soda.
Poi’son oak; or Poi’soni’vy. This is a species of Rhus
differing from the poison ivy Rhus towicodendron chiefly
in the character of its leaflets. It is quite generally
spread along the Pacific coast.
82 POISONOUS PLANTS AND REMEDIES
For remedies use the same as for poison ivy above.
Poi’son su’mac. This plant grows in swamps and
damp woods, from six to fifteen feet high, with wide-
Poison Oak (Rhus diversiloba), leaves, flowers, and fruit.
4 natural size.
spreading branches. The leaves, which turn bright red
in the autumn, are about three inches long and one and
a half inches wide, with long, slender red stems; the
POISONOUS PLANTS AND REMEDIES 83
flowers are whitish with the fruit about the size of a pea.
The whole plant has a very disagreeable odor, and is
more poisonous to the touch than poison ivy, or mercury.
The other species, Rhus glabra, which has more greenish
Poison Sumac (Rhus vernix or venenatz), showing leaves and fruit.
4 natural size.
flowers and very dark red or purplish hairy berries, is
not poisonous at all.
Poke’root; In’dian poke; False Hel’lebore; 07 White
Hel’lebore. This plant grows from three to six feet
high; it has large, oval, pointed leaves of a coarse tex-
84 POISONOUS PLANTS AND REMEDIES
BAAN Gy
\)
Se
VAY
= i Mee iy
Pokeroot (Veretrum viride). 4% natural size.
ture, and numerous small, green flowers, growing in a
pannicle at the top of the stem. It is dangerously
poisonous.
For treatment use emetics at once, and then give
stimulants. Keep the patient lying flat on his back.
POISONOUS PLANTS AND REMEDIES 85
The name pokeroot is also given to the root of the
pokeweed. See the next Title.
Poke’weed. A plant of the genus Phytolacca; especially
Phytolacca decandra, which is a strong-growing, branching
herb, racemes (clusters like those of the currant) of
white flowers which are followed by deep-purple, juicy
berries about the size of small currants. The young
shoots, are cooked and eaten, but the roots and berries
are emetic and poisonous. This plant is entirely dis-
tinct from the preceding.
For treatment give strong tea, infusion of oak bark
or tannin, then emetics, and stimulants. Use artificial
respiration to keep up respiration.
Su’mac. See Porson sUMAC.
Toad’stool. See Musn’Rroom.
Wild pars’nip (Pastinata sativa). This a small plant,
sometimes three feet in height, with dark green leaves,
downy on the underside, made up of small leaflets ar-
ranged on a grooved stem. It has yellow flowers in
small cluster, and the root is like that of the cultivated
variety in appearance, but has a harsh bitter taste. It
is not ordinarily dangerously poisonous.
Wolfs’bane. See MoNKSHOOD.
See
C . wits
oh « ms Le c
a rashes ene we
HMERGHNCY
DIRECTIONS
WHAT TO DO IN CASE OF
ACCIDENTS
The knowledge of a few simple facts which every one ~
ought to know, or have a ready means of knowing, often
enables such help to be given in case of accident as to
prevent any serious consequences from an injury which
would otherwise be dangerous or perhaps fatal.
The first thing to be understood is that the body con-
sists of a framework of bone supporting a very complex
ug
2
F KNEE CAP
“SHIN BONE
system of muscles, by which the bones are moved like
levers upon their joints. Thus, at the knee there is a
joint where the ends of the two bones play upon each
other, this being made possible by the smooth ends of
the bones and the lubricated sheath in which they rest.
In front, a small bone, called the knee cap, protects
the ends of the leg bones from the injuries which their
position exposes them to. The bones and attached
90 WHAT TO DO IN CASE OF ACCIDENTS
muscles at this joint are indicated in the illustration.
The arm joint at the shoulder is a different kind of
joint. In order to adapt it for motion in any direction,
instead of merely in two directions as with the knee
joint, the joint is a “ball-and-socket joint,” as it is
called. This joint is especially lable to get dislocated,
and the accompanying illustration will help to make the
relation of the parts clear, so that the directions given
under DISLOCATIONS, below, may be intelligently fol-
lowed.
The skull is formed of an assemblage of bones which
at birth are incompletely joined, but which finally be-
come more or less completely united along certain ragged
LRFT COLLAR Bo, “
lines called sutures (indicated by s,s,s, in the illustra-
tion below). The bones are thickest where they are
ordinarily most likely to receive severe blows, as at the
back and front of the head. On top the bone is very
thin, and also in the temples at the sides. The teeth
fit into sockets in the jaw bones, and the eyes rest in
cavities about which the bones project for the protection
of the eyeballs. The nose is partly bone and partly
cartilage, the cartilage being here indicated by the
dotted line ec.
Through the muscles there are various channels or
tubes through which the blood is forced, by the action
of the heart, to keep the system nourished. The chan-
nels in which the blood flows away from the heart are
called “ arteries,” and the blood contained in them is of
a bright red color. These channels have firm walls, and
WHAT TO DO IN CASE OF ACCIDENTS 91
are larger than those called “ veins,” through which the
blood slowly oozes back again to the heart and lungs.
The circulation of the blood is assisted by helping this
flow of the blood through the veins, which, of course, is
always from the extremities toward the heart; so that
lone nws!)
28 weil),
when rubbing is resorted to for that purpose, it should
always be in that direction.
When the veins are cut, the blood that oozes out is of
a darker hue than the arterial blood, and it comes less
rapidly and the flow will ordinarily stop itself without
Main Artery of Leg. Black Portions are in Front, near Surface. Dotted
Part is Behind the Knee.
assistance, partly because the channels are minute and
their walls collapsible. When an atery is cut, if it be
one of any size, the person cut will bleed to death if
the flow of the blood is not artificially checked.
Some of the arteries, as the jugular artery in the neck,
92 WHAT TO DO IN CASE OF ACCIDENTS
are so large that if they are cut, there is ordinarily no
hope of saving the life. Im any such case, however, act
Arm, showing course of Artery from Shoulder down.
at once; and if no other better thing is at hand that
can be used instantly, thrust the finger forcibly into
the hole from which the blood spurts.
Inside of Wrist, with the Arteries indicated by Heavy Black lines.
The arteries can be felt in many parts of the body
by the pulsation of the heart, which can be detected by
more or less gently resting the fingers upon the surface.
WHAT TO DO IN CASE OF ACCIDENTS 98
Compression of Brachial Artery by Thumb.
There is a large artery upon the front of the leg as in-
dicated in the illustration, another in the inside front
Method of:Compression of Artery at Base of Neck.
part of the arm, which are more exposed to injury than
others by reason of their positions. Bleeding from these
arteries and from those of the wrist (indicated by the
94 WHAT TO DO IN CASE OF ACCIDENTS
heavy black lines in the illustrations) may be checked
by strong pressure on the artery on the side toward the
heart from the cut.
Compression of the arteries by the hand is often
necessary to be made temporarily, and the method of
doing this is here indicated for the artery of the arm,
the artery at the base of the neck, and for the artery in
the shoulder, where the pressure should be behind the
collar bone, about at its middle. The bandaging of a-
Method of Compression of Artery in Shoulder.
part requires some pains, and care should be taken never
to bandage so tightly as to cause pain, nor to bandage
more tightly above than below. Ordinarily put a band-
age on by making circular overlapping turns. Where
the bandage comes full on one edge when this is done,
neatly turn the bandage inside out at some place with
each turn so that it comes right. About the knee, or
other joint, pass the cloth in a figure 8 form. A band-
age does the most good when it feels the most com-
fortable, and sometimes an uncomfortable bandage is
worse than none.
A square yard of cloth cut diagonally into two pieces
will make two bandages which can be adapted for tying
WHAT TO DO IN CASE OF ACCIDENTS 95
up almost any part of the body by using two or all
three of the corners to tie. The illustration below shows
a good way of using this bandage upon the head, the
bandage being folded in its longest direction and the
ends tied on the side away from view.
One Method of Bandaging Head.
The knot used in tying a bandage should be a square
or reef knot, as in the illustration here given, in which
successive portions of the same end of the bandage are
indicated by the letters A B and the loop of the other
end by C. Unless care is taken, the ends will be passed
through so as to make a knot which will slip when any
pull is exerted upon the ends. The next illustration
shows the arrangement in this knot, called a “ granny
96 WHAT TO DO IN CASE OF ACCIDENTS
knot,” the end parts of one end being marked A B, and
the loop of the other, C.
If forcible constriction or local pressure is desired, it
may be obtained by making a tourniquet, or “ Spanish
windlass”; that is, making a somewhat loose bandage,
GRANNY
KNOT.
and passing a stick through it and twisting till it is as
tight as desired. This is often of great service in check-
ing hemorrhage from cuts of the arteries. If still more
local pressure, aS upon an artery at some point, is
desired, a pad may be placed over the spot and under the
bandage, or when the spot is on the inside of a limb
the pad may be made large and then the limb bent
Four-handed Seat.
together and bound so as to cause the desired pressure.
If it is desired to carry a person who is injured but
able to assist himself by holding on with his arms, a
four-handed seat may be made, as indicated in the illus-
tration above.
In every case of injury resulting in a scratch, cut, or
abrasion of the skin, the wound should be immediately
WHAT TO DO IN CASE OF ACCIDENTS 9%
cleansed, and treated with some antiseptic, such as
boracie acid, so as to destroy any germs that may be
present. By doing this, the soreness will be taken out
and inflammation prevented.
In any case of accident keep cool, and do all you can
to keep others cool. Stop all screaming and wailing;
prevent the gathering of a crowd; fix the sufferer in a
comfortable position, quiet him down, and then try to
find out what the trouble is.
Bites.—Bites of dogs, cats, rats, etc., are best treated
by sucking them or squeezing them. Cauterizing the
wounds with lunar caustic or nitrate of silver is injuri-
ous. Do not alarm the patient, hydrophobia seldom
results ‘except when the patient is terrified.
Bleeding.—See HEMORRHAGE.
Bleeding of the Nose.—Find the artery, on both sides,
of the face where it crosses the jaw, some two or three
inches above the point of the chin; press it closely
against the bone with the thumb and forefinger; observe
which nostril bleeds most freely, and press harder on
that side. This gives speedy relief and is far more
agreeable than rolls of paper pressed above the front
teeth, or cold keys and cold water applied to the back
of the neck.
Burns.—If the person is on fire wrap something
around him, but not cotton or linen. Use force to do
this if necessary. In cases of severe burns do not pull
off the clothing, but cut away as much as possible with-
out disturbing the blisters. Then use a dressing of
pure sweet oil or any oily substance free from salt,
applying it on strips of soft linen, and disturb as little
as possible. Moderate stimulants may be given or
laudanum (thirty drops for an adult, fifteen for chil-
dren). The carron oil which is used in hospitals con-
sists of equal parts of linseed oil and lime water. In
eases of slight scalds or burns, use a cloth soaked in
a solution of baking soda. This is usually the most
effective in allaying pain. Other useful lotions in such
cases are sweet oil, white of an egg, salt water, damp
earth, white-lead paint, carbolized vaseline, or any-
thing that will prevent friction and exclude the air.
One of the very best remedies is cool water, in which
98 WHAT TO DO IN CASE OF ACCIDENTS
the burned part can be immersed and left for a long
time. Burns with acids should be freely washed with
water and then treated like other burns. Burns with
alkalies should be treated by first applying vinegar, to
neutralize the alkali, and then oil.
Choking.—If the foreign body cannot be reached by
the finger, use some instrument, such as a blunt pair of
scissors, or a hairpin straightened out and bent into a
loop at the end, or two spoon handles used like tongs.
When the obstruction is in the throat, blowing into the
ear will sometimes produce a reaction strong enough
to expel the foreign substance. In all cases of choking
keep the patient as quiet as possible. If the obstruc-
tion be small and smooth, such as a button or coin, it ~
may be expelled by vomiting, if this can be produced.
If the foreign body is in the windpipe, it must be
coughed out, or it will require a surgeon to extract it.
Coughing may be assisted by a moderate blow on the
back with the flat of the hand, or a quick hard squeeze
of the throat. In any case, unless breathing is seri-
ously interfered with, the best plan is to keep the
patient quiet until medical aid can be had. If small
objects are’ swallowed, do not give a purgative, but have
the patient eat heartily of soft food, such as corn meal
mush or pancakes, so that the foreign substance will
be carried off without injuring the tissues.
Concussion of the Brain.—Do not give a stimulant.
Lay the patient flat on his back, loosening the clothing
about the neck and waist. Give him plenty of fresh
air, and apply heat to the body and limbs if he becomes
cold and clammy.
Convulsions.—These are generally preceded by rest-
lessness and frefulness, generally due to irritation of
the digestive apparatus or teething. Apply cold to the
head and heat to the body. Inject hot soapsuds, give
an emetic, and then a dose of castor oil.
Dislocations.—In dislocations of the jaw seize the
jaw between the thumbs and fingers, with the thumbs
on the teeth and the fingers below the jaw, and press
firmly downward and then backward. Keep the thumbs
well without, and remove them quickly or they will be
caught between the teeth when the jaw slips back.
WHAT TO DO IN CASE OF ACCIDENTS 99
When the jaw is open just a little and cannot be opened
or closed, pry the jaw open a little with a strong spoon
handle or dull knife blade and the jaw will slip back
into place. In dislocations of the shoulder lay the
patient down; then sit down beside him, place the bare
heel in the armpit of the dislocated arm, pull the arm
and swing it over toward the sound side. If the opera-
tion is successful the bone will go back with a snap,
and the arm should then be bound to the side with the
forearm across the chest, so that the hand rests on the
opposite shoulder.
Drowning.—First take the body from the water.
There is no law which forbids the removing of a body
for restoration. If the natural breathing has stopped,
free the body from any clothing that binds the neck,
chest, and waist.
Turn the body face downward with the head lower
than the body. Thrust the finger into the mouth and
carry it gently around so as to bring up any foreign
substance in the mouth. To restore the natural breath-
ing, place the body face upwards with something under
the shoulders to raise them a few inches (a bundle of
clothes, a stick of wood, or anything). Lift the tongue
well out of the mouth and hold there, but do it gently.
While this is being done, press strongly forward on
the jaws just in front of the lobes of the ear. Let
some one then kneel at the head, seize the arms near
(forward of) the elbows; draw the arms out hori-
zontally from the body and swing them around until
they meet above the head; then pull well upon them for
a few seconds. (This process fills the lungs with air.)
Then swing the arms back to their former position,
doubling the elbow up, and press strongly against the
ribs so as to expel the air from the lungs. This should
be done quickly, but do not let the pressure be so great
as to break the ribs. Repeat this process so as to
make 16 or 18 respirations in a minute, and keep it
up for a long time.
It is not a sign of death that the wrist pulse cannot
de detected; life is often present and resuscitation pos-
sible when only the most practised ear can detect the
heart beat and when the limbs are cold and all outward
L.of C.
100 WHAT TO DO IN CASE OF ACCIDENTS .
signs of life have departed. Artificial respiration may be
necessary for an hour or even much longer, and after
natural breathing has begun.
Keep the body warm in some way. First remove the
wet clothing; nothing should be allowed to interfere
with this. For warmth, boards that have lain in the
sunshine or hot sand may be used. Gentle rubbing of
the limbs toward the heart will aid the blood in its
circulation, and, however hopeless the case may seem,
it should not be interrupted. ;
Give a stimulant as soon as it can be swallowed. A
teaspoonful of whiskey or brandy and a tablespoonful
of hot water may be given every few minutes till the
danger is over. When natural respiration begins, smel-
ling salts may be held near the nose and the skin
slapped or hot water dashed upon the chest.
It is supremely important not to remove the body
from one place to another during this process, and only
the most urgent reason, such as cold, justifies this being
done.
If natural breathing has not stopped, carry out all
these instructions except that of artificial respiration,
and have recourse to that if there is any evidence at
all that the natural breathing is failing. It is well if
the body can be laid so that the head is lower than feet,
and the head may be allowed to hang down over the
edge of a table, if one is used. In any event, do not
give up; sometimes it is hours before any visible signs
of life reward the efforts to revive the patient.
Ear, Foreign Substance in the——When a foreign sub-
stance gets into the ear there is generally no danger in
letting it remain till a physician can be called. Any-
thing but the most gentle effort to remove it is likely
to do more injury than the substance itself. Don’t for-
get that the outer passage of the ear is only about an
inch deep, and that it is very delicate. When insects
get into the ear, oil or glycerine or salt and water
should be freely poured into the ear.
In any case syringing out the ear may be useful.
Pull the ear gently upward and backward; place the
point of the syringe in the upper part of the external
opening, and inject warm water. The water can then
WHAT TO DO IN CASE OF ACCIDENTS 101
get back of the object, so as to carry it out below the
syringe.
Epileptic Fits——Put something soft in the mouth to
prevent biting of the tongue, care being taken to pre-
vent the finger from being bitten. Quiet is the best
restorative.
Eye, Foreign Substance in the.—The simplest method
of removing substances from the eye is to take the
upper lid of the eye by the lash, pull it away from the
eyeball and down over the lower lid, and then let go
so that the inside of the upper lid draws over the lower
lid. A loop of horsehair or human hair may be passed
under the lid and swept from the outer side toward the
nose and down. It is easy to turn the lower lid inside
out, but not the upper one. A good method of turning
the upper lid inside out is to lay a slender pencil or
knitting needle across the lid, and then pull the cdge
of the lid up over it. The disagreeable sensation caused
by a foreign body in the eye will remain sometimes
after the body has been removed from the eye; but care
should be taken to make sure that the substance has
been removed. If the sensation persists, the only safe
way is to call a physician. Irritation may be removed
by pouring a thin mucilage of clean gum arabic and
water into the eye. A little landanum may be poured
into a heated cup, evaporated to a thin syrup (to remove
the alcohol, which irritates the eye), and thinned with
water. This may be poured into the eye. Use a loose
bandage to keep the light from the eye. A drop of
olive oil or castor oil is often soothing in different cases.
When lime gets into the eye, deluge it at once with
water and then put a teaspoonful of vinegar or lemon
juice in a teacupful of, water, and pour this into the
eye.
Fainting.—In cases of fainting, the only treatment
required is that the patient should be kept lying down
with the head as low as the body, heavy wraps or tight
clothing removed, and sprinkling of water on the face
or the holding of smelling salts or spirits of camphor
to the nose. Care must be taken not to use salts which
are too strong. Nothing should be allowed to prevent
keeping the person flat on his back. If the case is
102 WHAT TO DO IN CASE OF ACCIDENTS
unusually slow in recovering, heat may be applied to the
pit of the stomach.
Fracture.—In cases of fracture keep the parts as
natural as possible until a surgeon can be called. For
temporary treatment;—in case of fracture of the wpper
arm, draw the elbow down against the side of the chest,
placing a layer of muslin or linen between the arm and
the chest. Bind the whole upper arm gently. but
firmly to the body, and place the forearm in a sling
so that the hand is slightly higher than the elbow. In
fracture of the forearm place it at a right angle to the
elbow across the front of the body, in as nearly a
natural position as may be, with the thumb of the
hand up. The broad, well-padded splints should be
applied in front and back, reaching from elbow to
finger tips. Between these the arm should be bound
snugly, but not too tight, and the arm then carried in
a sling so that the hand is slightly higher than the
elbow. :
Frostbite—The proper treatment is to gradually
raise the temperature of all the frozen parts to the nat-
ural temperature of the body, and keep it there.
Warmth is what is needed, and friction or moderately
hot water is better than ice-water or snow. When the
body is frozen, immersion in a warm bath is the best
treatment, or surrounding the patient with heated
blankets.
Gun-shot wounds.—Note the position of the body and
the course of the bullet, and then apply to the wound
cold wet cloths upon which laudanum has been poured,
to prevent inflammation. In cases of depression with
cold (shock) give a stimulant, and apply heat to the
body. If the part is much shattered, the local treat-
ment should be the same, except that cold applications
should not be used if there is great depression. Leave
the rest to the surgeon.
Hemorrhage.—Hemorrhage always follows every cut.
That following the ordinary cut is from the capillary
vessels and so not dangerous, and it usually stops itself.
The color of this blood is dark red. Where hemorrhage
from the capillaries does not stop of itself the part may
be elevated and treated with an application of cold or
WHAT TO DO IN CASE OF ACCIDENTS 108
vinegar if necessary. If the hemorrhage is from a large
raw surface, dip a towel in water as hot as the hand
can possibly bear it, squeeze it, and then press firmly
against the bleeding surface. When repeated once or
twice this treatment seldom fails to check the hemor-
rhage. Hemorrhage from the veins seldom requires any
treatment, but when severe, an application of cold and
firm pressure continued below the wound may be used.
The blood in the veins flows toward the heart and the
ligature above the wound increases the trouble. Hem-
orrhage from the jugular vein on the side of the neck
should be treated with a pad and pressure. Pressure is
best made by the fingers, one above and one below the
wound.
In hemorrhage of the arteries the blood is bright red
and spurts out in jets. In case of hemorrhage from a
large artery, such as those in the root of the neck or
in the armpit or the inside of the thigh in the groin,
the only suggestion is to thrust the finger or some other
form of plug into the wound and attempt to stop the
bleeding by firm pressure. These cases are usually
quickly fatal. In case of wounds of the smaller
arteries, pressure of the main artery may be useful, as
of the artery at the base of the neck, near the collar
bone just outside of the windpipe, pressing the artery
(carotid) back against the spinal column. If the artery
is not struck at first shift along sideways.
For cuts of the arteries in the fingers press on the
sides of the finger, in the thumb on the front, in the
hand, raise it above the head and press where it bleeds,
or pack the wound with lint or cotton and bind it
firmly. For wounds in the forearm seize the upper arm
and squeeze as hard as possible on the artery there;
then, while so doing have a piece of cloth, as a hand-
kerchief, tied into a large knot in the middle; place the
knot inside the arm above the elbow, tie the handker-
chief tight around the arm, and bring the hand up
toward the shoulder so that the knot is pressed into
the hollow of the elbow. This should obstruct the
artery through which the blood comes.
In any case of hemorrhage do not remove clots of
blood, as they are nature’s plugs to the bleeding vessels.
104 WHAT TO DO IN CASE OF ACCIDENTS
Sometimes fainting and bloodclots will stop, or greatly
assist in stopping, hemorrhage. Do not be frightened
because the wounded person faints unless from great
exhaustion. If other means are not successful at once
use the tourniquet or “Spanish windlass.” Do not be
afraid of pressing too hard. It may be a choice of hurt-
ing or allowing to bleed to death.
Hysterics.—The only treatment necessary is calmness
and quiet on the part of the bystanders. Dashing water
in the face is not a good plan. When drugs are needed,
valerian may be used, a teaspoonful to a dose, or an
emetic may be used.
Insect Stings.—Stings of insects are rarely dangerous
to life. For all cases of stings of tarantulas, wasps,
centipedes, spiders, etc., the treatment is the applica-
tion of cold, wet substances, preceded by the application
of hartshorn or wet salt to the wound. These often
give great relief. Wet earth is also very good to use.
In all cases the sting should be removed if possible.
Nose, Foreign body in the.—If a foreign body gets
into the nose and cannot be removed by blowing the
nose, sneezing, or the irritation given by a full breath,
closing the mouth, and a smart blow on the back, leave
it alone till a physician can be obtained.
Snake bites.—In cases of bites of venomous serpents,
cauterize instantly and cut away the flesh immediately
surrounding the sting, and encircle the wound with a
tight ligature. Suck the wound hard. For cauterizing,
hartshorn is useful, and a red-hot iron knitting needle
may be thrust into it. The serious results from snake
bites are most often produced by the fear caused by
them, and whiskey given in doses large enough to pro-
duce drunkenness will remove this source of danger.
Sprains.—Keep the part quiet until a physician can
be called. Moist heat, such as a towel soaked in hot
water, may be used in the meantime.
Strangulation.—In cases of strangulation remove the
obstruction to the breathing; and then begin artificial
respiration if necessary.
Suffocation—Remove the patient to fresh air and em-
ploy artificial respiration.
Sunburns, and Sunstroke, or Heatstroke.—Sunburns
are alleviated by the application of “ baking soda,”
WHAT TO DO IN CASE OF ACCIDENTS 105
which may be mixed with vaseline, cosmoline, or lard,
in which there is no salt.
Sunstroke is usually due rather to excessive heat than
to the direct rays of the sun; it is usually preceded by
a pain in the head and a sense of oppression. Remove
the clothing as soon as possible, keep the patient in a
cool and airy place, apply cold water to the head, chest,
and armpits. Do not dash cold water over the body;
but the patient may be placed in a cold bath or wrapped
in sheets kept wet and cold. When consciousness re-
turns, the cold application should be stopped; but it
should be renewed if the surface of the skin becomes
very hot, or consciousness should be lost. In cases of
heat exhaustion the skin is moist instead of hot or dry
as in sunstroke. The best treatment is rest and fresh
air. Small doses of spirits much diluted may be given.
Swimming.—Every one should know how to swim.
When learning, remember that the only object you
should have in mind is to push all the water back and
down from you that you can, for doing that is what
keeps you afloat and drives you ahead.
Lie on the floor face down, draw up your legs after
the manner of a frog, put your hands straight out
above your head and then straighten out your legs and
at the same time swing your hands down to your sides,
keeping the fingers together, so that the water (which
is supposed to be on the floor) will be pushed toward
your feet. When you straighten out your legs, have
the feet at right angles, as when ordinarily standing;
when you draw up your legs, point the toes down,
as if you were standing on your toes like a ballet
dancer; and then, in straightening out the legs, push
down all the water that you can. This is all there is to
do to swim; and, if you do this in the water, you will
swim.
You can learn to swim in two days or perhaps one,
if you will follow these directions carefully.
Wounds.—Wounds are of two kinds. Contused
wounds are those accompanied with bruising of the
tissues and inciscd wounds are clean cuts. In all cases
of wounds, washing with clean water is advisable. If
the part be cut entirely off it may be replaced and
the surgeon can sometimes succeed in saving it. To
106 WHAT TO DO IN CASE OF ACCIDENTS
wash delicate parts with water dip a sponge or the like
in water and squeeze it, holding the hand with the
thumb up so that a single stream of water will flow
upon the part. Very small punctured wounds should
be squeezed well, and held in water or vigorously sucked
until there is no danger of poisonous matter being left
in the wound. Nail wounds are seldom dangerous if
kept open for a few days and well washed.
See GuN-SHOT WouUNDs, and HEMORRHAGE.
ANTIDOTES FOR POISONS.
First.—Send for a physician.
Second.—Induce vomiting, by tickling throat with
feather or finger; drink hot water or strong mustard and
water. Swallow sweet oil or whites of eggs. This treat-
ment is generally suitable for any case.
Acids are antidotes for alkalis; and alkalis are anti-
dotes for acids.
Special Poisons and Antidotes.
Acids.—Muriatic, Oxalic, Acetic, Sulphurie (Oil of
Vitriol), Nitric (Aqua Fortis). Antidotes: Soapsuds, -
magnesia, lime-water.
Prussic Acid.—Antidote: Ammonia in water. Dash
water in face.
Carbolic Acid.—Antidotes: Flour and water, mucil-
aginous drinks.
Alkalies.—Potash, Lye, Hartshorn, Ammonia. Anti-
dotes: Vinegar or lemon juice in water.
Arsenic.—Rat poison, Paris Green. Antidotes: Milk,
raw eggs, sweet oil, lime-water, flour and water.
Bug Poison.—Lead, Saltpetre, Corrosive Sublimate,
Sugar of Lead, Blue Vitriol. Antidotes: Whites of eggs,
or milk in large doses.
Chloroform.—Chloral, Ether. Antidotes: Dash cold
water on head and chest. Artificial respiration.
Carbonate of Soda.—Copperas, Cobalt. Antidotes:
Soapsuds and mucilaginous drinks.
Iodine.—Antimony, Tartar Emetic. Antidotes: Starch
and water, astringent infusions, strong tea.
WHAT TO DO IN CASE OF ACCIDENTS 107
Mercury and its salts. Antidotes: Whites of eggs, milk,
mucilages.
Opium.—Morphine, Laudanum, Paregoric, Soothing
Powders or Syrups. Antidotes: Strong cotiee; hot bath.
Keep awake and moving at any cost.
Strychnine.—Tincture of Nux Vomica. Antidotes:
Mustard and water. Sulphate of zine. Absolute quiet.
Plug the ears.
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PRECIOUS AND
NATAL SLON BS
PRECIOUS AND OTHER STONES
USED IN JEWELRY
The precious stones are those which, because of their
beauty, hardness and rarity, are prized for use in orna-
mentation, especially in jewelry. The diamond, ruby,
sapphire, and emerald are the only stones which are,
strictly speaking, entitled to be called “ precious” in
this sense; but the opal, on account of its beauty, is
often classed with the precious stones; as is also the
Top and Side View of Brilliant-cut Diamond, with Outline of Original
Stone. ¢ Table; a Bizet; 5b Collet; c Girdle; d@ Pavilion.
pearl, which is really not a stone, but a secretion of a
shell fish.
The common forms in which the precious stones are
eut are the brilliant, rose, and briolette, or double rose.
The brilliant is the form used whenever the size and
shape of the stone will permit without too great loss of
the substance of the stone.
112 PRECIOUS STONES USED IN JEWELRY
The rose form is flat below, and is used when the
shape of the stone is such that the waste would be too
great if it were cut in brilliant form. When the number
of facets is 24, as is usually the case, it is a Dutch rose;
when 36, a rose recoupee. The Brabant rose has 24 facets,
but the top is flatter than in the Dutch rose. Rose
diamonds are usually cut from the large pieces cleaved
off in cutting brilliants.
The briolette form is a double rose form, with facets .
above and below.
Besides the strictly precious stones, there are many
others of more or less beauty which are used in rings,
brooches, and other jewelry, and for seals, ete.
Top and Side View of Briolette, or Double Rose, with 24 Facets above
and below.
Some of these show to the best advantage when cut
en cabochon (AN ki-bo-shon), as it is called; that is,
with a smooth rounded surface on top, and a flat,
rounded, or concave surface below; as is often done
with cat’s-eyes, carbuncles, opals, ete.
The values of stones depend upon so many cireum-
stances that it is impossible to give exact figures for
them. When a particular stone is in vogue, as the
opal is now, for instance, its price rises because of the
increased demand; and so the opal is worth to-day up-
wards of seventy-five per cent. more than it was some
few years ago. Such a rise in price may be due to other °
causes, and so the present prosperity and the South-
African war combined raised the price of diamonds.
The true precious stones are sold by carat weight (a
carat being equal to three and one-fifth grains troy,
and being itself divided into four grains, often called
carat grains), and the pearl by carat grains. Prac-
tically all the precious stones are easy to obtain in very
> &£
PRECIOUS STONES USED IN JEWELRY 118
small size, and the price per carat of these small ones
is much less than for the larger, perfect stones, or
stones as nearly perfect as occur commercially. The
stones that are imperfect by reason of cracks, flaws,
shape unsuitable for being brilliant cut, discoloration,
poor color, or other blemish, greatly exceed in number
the perfect stones, and their price per carat is about the
same for any size from one carat up. Thus, off-color or
otherwise imperfect diamonds are worth from sixty to
eighty dollars per carat, irrespective of size.
The diamond may be taken as the type of value in
this respect, though only in a general way. The weight
of the true precious stones per carat is nearly the same;
but some stones, as the opal, which are very valuable,
are much lighter than the diamond, and therefore larger
than diamonds of the same weight. See PEARL, below.
The approximate prices (at present) and sizes of
perfect, white, brilliant-cut diamonds weighing from
one-half a carat up to four carats is shown in the table
below.
WEIGHT. GREATEST DIAMETER. PRICE.
4 carat. pedis $58
: eat .219 in. $160
ie .236 in. $210
ee, .251 in. $O70
a .263 in. $350
pee 272 in. $400
ee .313 in. $1,000-$1,200
a = Fe .850 in. $1,700-$2,000
Here, it will be noticed, the price increases enormously
as the stone increases in weight. This is the case with
all the true precious stones when perfect. The figures
given are for unmounted stones, as are all those given
under the various headings below. The cost of mounting
will vary from a few dollars up, according to the
amount of gold used and the elaborateness of the design
into which it is worked.
- 114 PRECIOUS STONES USED IN JEWELRY
A great variety of stones which occur massive in
nature are of such beauty, that when properly cut and
polished they are appropriate for use in rings, seals,
ete. Most of these have no considerable value in pieces
of such size as are so used, except that which arises
from the labor expended in cutting and polishing them.
The expense of this is ordinarily about two dollars.
A stone can be cut into a special design for a seal for
from ten dollars up. Larger specimens of such stones
which are unusually fine or otherwise remarkable often
have value for cabinets greater than their value for
jewelry. When no values are given to the stones in the
list below, they belong to this “class.
Many stones of very different values so much reschinil
each other that only an expert can tell them apart by
their looks, and the expert is sometimes compelled to
resort to acid and scratching to determine with cer-
tainty what a given stone is. The diamond, when per-
fect, is clear; but commercially perfect rubies, emer-
alds, etc., are more or less cloudy or wavy in their
transmitted light effects, because of inequalities in
density, etc. Glass, or paste, imitations of these are
apt to be too clear; glass, or paste, imitations of dia-
mands are more dull and lifeless and can be seen
through from the top more easily than the diamond, as
they lack the high refractive power which causes the
sparkle of the diamond.
Ag’ate. A semipellucid, unerystallized variety of
quartz, presenting various tints in the same specimen.
Its colors are delicately arranged in stripes or bands,
or blended in clouds.
Alexan’drite. A variety of chrysoberyl found in the
mica slate of the Ural Mountains. It is of a rich garnet
color by artificial light; by daylight of a dark moss
green. It is the only stone that so changes. The
finest specimens of alexandrite are nearly as valuable as
diamonds.
Aiman’dine. A common maroon-red variety of
garnet.
Amethyst. A variety of crystallized quartz, of a
purple or bluish violet color, of different shades. It
is much used as a jeweler’s stone. The lighter colored
ones come from Brazil; the deep purple ones come from
PRECIOUS STONES USED IN JEWELRY 115
Siberia. In value they are about the same as the
garnet.
Aquamarine (a-kwii-mi-rén’). A _ transparent, sea-
green variety of beryl, used as a gem.
Aven’turine. A. variety of translucent quartz
spangled throughout with scales of yellow mica.
Ber’yl. A very hard mineral of much beauty when
transparent. It occurs in hexagonal prisms, commonly
of a green or bluish green color, but also yellow, pink,
and white. It is a silicate of aluminum and glucinum.
Beryls are very rich in colors. Their value is about
four dollars per carat.
Cam’eo. A figure cut in stone or shell that is com-
posed of different colored layers. The value depends on
the artistic merit of the engraved figure.
Blood’stone. A green siliceous stone sprinkled with
red jasper, whence the name.
Car’buncle. A beautiful gem of a deep red color
(with a mixture of scarlet), found in the East Indies.
When held up to the sun, it loses its deep tinge, and be-
comes of the color of a burning coal. The carbuncle of
the ancients is believed to have been a garnet. The
name is now given also to the ruby sapphire and the
red spinel. The ordinary carbuncle is a garnet cut en
cabochon, and is worth about one dollar a carat.
Carne’lian. A variety of chalcedony, of a clear deep
red, flesh-red, or reddish white color. It is moderately
hard, capable of a good polish, and often used for seals.
It is now used but little.
Cat’s-eye. A variety of quartz or chalcedony exhibit-
ing opalescent reflections from within, like the eye of
a cat. The name is given to other gems affording like
effects, especially the chrysoberyl. A fine specimen
about three-eighths of an inch across would be worth
from two to three hundred dollars.
Chalced’ony. A crytocrystalline, translucent variety
of quartz, having usually a whitish color, and a luster
nearly like wax.
Chrys’olite. A mineral, composed of silica, magnesia,
and iron, of a yellow to green color. It is little used.
Chrys’oprase. An apple-green variety of chalcedony.
Its color is due to nickel contained in its composition.
Den’drite. A stone or mineral in which are branch-
116 PRECIOUS STONES USED IN JEWELRY
ing figures, resembling shrubs or trees, produced by a
foreign mineral, usually by an oxide of manganese; as
in the moss agate.
Di‘amond. A precious stone or gem excelling in bril-
lianey and beautiful play of prismatic colors, and re-
markable for extreme hardness. It is found in many
hues—green, rose, straw, yellow, etc.; but the straw-
colored ones are the most common. The diamond is a
native carbon occurring in isometric crystals, often octa-
hedrons, with rounded edges. It is the hardest sub-
stance known. Diamonds are said to be of the first
water when very transparent, and of the second and
third water as the transparency decreases For the
values of diamonds see table above (p. 113).
Diop’side. A crystallized variety of pyroxene (a sili-
cate of lime and magnesia), of a clear, grayish green
color; also called mussite.
Em’erald. A precious stone of a rich green color; it
is the most valuable variety of beryl. See BERYL.
Ep’idote. A mineral, commonly of a yellowish green
color, occuring granular, massive, columnar,.and in
crystals. It is a silicate of alumnia, lime, and oxide of
iron, or manganese.
Ks’sonite. Cinnamon stone. A variety of garnet.
It is not much used.
Fire o’pal. See OPAL.
Flu’orite. Calcium fluoride, a mineral of many differ-
ent colors, white, yellow, purple, red, etc., often very
beautiful. When crystalized it is commonly in cubes
with perfect octahedral cleavage. Some varieties are
used for ornamental vessels. Also called fluorspar, or
simply fluor. The colored varieties are often called
false ruby, false emerald, false topaz, false sapphire, and
false amethyst. For jewelry purposes the chief value of
the stone is the expense of cutting and mounting.
Flint. A massive, somewhat impure variety of
quartz, in color usually of a gray to brown or nearly
- black, breaking with a conchoidal fracture and a sharp
edge. See QUARTZ.
Flu’orspar. Same as FLUORITE.
Gar’net. A mineral having many varieties differing
in color and in their constituents, but with the same
general chemical formula. The commonest color is red;
PRECIOUS STONES USED IN JEWELRY 117
the lustre is vitreous, or glassy; and the hardness is
greater than that of quartz, about half as hard as the
diamond.
The common crystal forms are the dodecahedron and
trapezohedron. Besides the red varieties there are also
white, green, yellow, brown, and black ones.
The garnet is a silicate with various bases such as
alumina-lime (grossularite essonite or cinnamonstone),
alumina-magnesia (pyrope), alumina-manganese (spes-
sartite), and chromium-lime (ouvarovite, color emerald
green). The transparent red varieties are used as
gems. The garnet was the carbuncle of the ancients.
Garnet is a very common mineral in gneiss and mica
slate.
The finest specimens of red garnets come from Ari-
zona; and a single carat stone is worth about two
dollars. A green variety that comes from Russia is
worth about half as much as the diamond.
Gol’den beryl. See BERYL.
He’liotrope or Blood’stone. A green siliceous stone
sprinkled with jasper, as if with blood, whence the
name.
Hem/atite. An important ore of iron, the sesquioxide,
so called because of its red color when in the form of
powder. It occurs in splendent rhombohedral crystals,
and in massive and earthy forms, the last being called
red ochre. It is now seldom used in jewelry.
Hy’acinth. A red variety of zircon, sometimes used
as a gem. It resembles closely a dark Spanish topaz,
and is worth a little more than the garnet.
Id’iocrase. A mineral occurring in tetragonal crys-
tals and also massive, of a brown to green color, rarely’
sulphur yellow, or blue. It is a silicate of alumina
and lime, with some iron and magnesia. It is common
at Mt. Vesuvius. It is little used.
Indic’olite. A variety of tourmaline of an indigo-blue
color.
Iolite. A silicate of alumina, iron, and magnesia,
having a bright blue color and a vitreous or glassy
lustre. It is remarkable for its dichroism, and is also
called dichroite.
Ja’cinth. Same as HYAcINTH.
Jade.—A stone commonly of a pale to dark green
118 PRECIOUS STONES USED IN JEWELRY
color, but sometimes whitish. It is hard and very
tough, capable of a fine polish, and is used for orna-
mental purposes and for implements, especially in East-
ern countries and among many primitive peoples.
Jas’per. An opaque, impure variety of quartz, of |
red, yellow, and other du? colors, breaking with a
smooth surface. See QUARTZ.
Ky’anite. A mineral occurring in thin-bladed erys-
tals and crystalline aggregates, of a sky-blue color. It
is a silicate of aluminum. It is little used for jewelry.
Lab’radorite. A kind of felspar, commonly showing
a beautiful play of bluish-gray colors, and, hence, much
used for ornamental purposes. The finest specimens
come from Labrador.
La’pis-laz’uli or Laz’uli. A mineral of a fine azure-
blue color, usually occurring in small rounded masses.
It is essentially a silicate of alumina, lime, and soda,
with some sodium sulphide. It is often marked by -
yellow spots or veins of sulphide of iron, and is much ~
valued for ornamental work.
Moon’stone. A nearly pellucid variety of felspar,
showing pearly or opaline reflections from within. The
best specimens come from Ceylon. Their value is not
much more than the expense of cutting.
Nephrite. A hard, compact mineral, of a dark green
color, formerly worn as remedy for diseases of the kid-
neys, whence its name kidneystone.
_ Obsid’ian. A kind of glass produced by volcanoes.
It is usually of a black color and opaque, except in thin
splinters.
Olivine. A common name of the yellowish green
mineral chrysolite, especially of the variety occurring in
eruptive rocks. See CHRYSOLITE.
On’yx. Chalcedony in parallel layers of different
shades of color. It is used for making cameos, the
figure being cut in one layer with the next layer as a
background (see CAMEO). It is stained black and used
to make mourning jewelry.
O’pal. A mineral consisting, like quartz, of silica,
but inferior to quartz in hardness and specific gravity.
The precious opal shows a peculiar play of colors of —
delicate tints and it is highly esteemed as a gem. One
kind, with a varied play of color in a reddish ground, is
PRECIOUS STONES USED IN JEWELRY 119
called harlequin opal.. The fire opal (which comes from
Mexico) has colors like the red and yellow of flame.
This is not the cheap variety commonly called “ Mexican
opal.” A spherical opal about three eighths of an inch
‘in diameter, or an oval flat opal about half an inch long,
would be worth about sixty dollars. A “ Mexican opal”
' of the same size would be worth about fifteen dollars.
Pearl. A shelly concretion, usually rounded, having
a brilliant lustre, with varying tints, formed in the
mantle, or between the mantle and shell, of certain
bivalve mollusks (especially in the pearl oysters and
river mussels) and sometimes in certain univalves. Its
substance is the same as nacre, or mother-of-pearl.
Pearls which are round, or nearly round, and of fine
lustre, are highly prized as jewels. They are sold by
carat grains, instead of carats.
A fair, round pearl weighing one grain is about one-
eighth of an inch in diameter, and is worth about $3;
a pearl of two grains is worth about $11; one of three
grains, about $40; one of four grains or one carat,
about $65. A pearl of the diameter of a carat diamond
weighs about six grains, and is worth from $300 to
$400; one the size of a two-carat diamond weighs about
twelve grains, and if fairly good, is worth about $1,200,
and if very fine, from $1,800 to $2,000. These prices
are those of the present time (1902). The price is con-
stantly changing as they become more or less fashion-
able, and varies at any time with the degree of perfec-
tion in shape, color, etc. So the larger pearls are more
valuable than diamonds of the same size across. (See
the table on p. 113.)
Py’rope. A variety of garnet of a poppy- -red or
blood-red color, frequently with a tinge of orange. It is
used as a gem.
Rho’donite. Manganese spar, or silicate of mangan-
ese, a mineral occurring crystallized and in rose-red
masses. It is almost entirely used for ornamental
purposes, in slabs, blocks, etc.
Rock crys’tal or Moun’tain crystal. Any transparent
erystal of quartz, particularly of limpid or colorless
quartz. A sphere of rock crystal of absolutely perfect
clearness, about five inches in diameter, is worth at
least twenty thousand dollars.
129 PRECIOUS STONES USED IN JEWELRY
Rose quartz. A variety of quartz which is pinkish
red.
Rubel’lite. A variety of tourmaline varying in color
from a pale rose red, to a deep.ruby, and containing
lithium. It is a little more valuable than the garnet.
Ru’by. A precious stone of a carmine-red color, some-
times verging to violet, or intermediate between carmine ~
and hyacinth red. It is a crystalized variety of corun-
dum. The ruby from Siam is of a dark color and is
called ox-blood ruby. It has about the same value as
the diamond. The ruby from Burmah, called the pigeon-
blood ruby, is of a lighter color and several times more
valuable than the ox-blood ruby. A fine pigeon-blood
ruby of two carats would be worth upwards of six
thousand dollars. vs
Rutile. A mineral, usually of a reddish-brown color
and brilliant, metallic, adamantine lustre, occurring in
tetragonal crystals.
Sap’phire. A variety of native corundum or alum-
inum sesquioxide. As the name of a gem the term is
restricted to the transparent varieties of blue, pink,
yellow, and other colors. The best specimens of the
blue variety are nearly as valuable as the diamond.
The sapphire is next to the diamond in hardness.
Sard. A variety of carnelian, of a reddish-yellow or
brownish color.
Sardon’yx. A variety of onyx consisting of sard
and white chalcedony in alternate layers. See ONyYx.
Spi’‘nel. A mineral occurring in octahedrons of great
hardness and various colors, as red, green, blue, brown,
and black, the red variety being the gem spinel ruby.
It consists essentially of aluminum magnesium, but
commonly contains iron and sometimes also chromium.
The fine specimens of spinel ruby are worth rather more
than half as much as the diamond.
Sun’stone. Aventurine felspar; aventurine.
To’paz. A mineral occurring in rhombic prisms, gen-
erally yellowish and pellucid, also colorless, and of green-
ish, bluish, or brownish shades. It sometimes occurs
massive and opaque. It is fluosilicate of aluminum, and
is used as a gem. It is but little more valuable than
the garnet, except occasional unusually fine specimens.
- Tour’maline. A mineral occurring in _ three-sided
PRECIOUS STONES USED IN JEWELRY 121
prisms. Black tourmaline is the most common variety,
but there are also other varieties, as the blue (indi-
colite), red (rubellite), also green, brown, and white. The
red and green varieties, when transparent, are valued
as jewels. The finest ones come from Maine, and are
worth four or five times as much as garnets.
Tur’quoise. A hydrous phosphate of alumina con-
taining a little copper. It has a blue, or bluish-green
color, and usually occurs in kidney-shaped masses with
a nodular surface, like that of a bunch of grapes. The
fine specimens are worth nearly half as much as dia-
monds.
U’nio-pearl. A single large pearl.
Ura’lian em’erald. A precious stone of a rich green
color, a variety of beryl.
Verd antique (in-tek’). A mottled-green, serpentine
marble. Also a green porphyry, which is called oriental
verd antique.
Zir’con. A mineral occurring in tetragonal crystals,
usually of a brown or gray color. It consists of silicon |
and zirconium, and is harder than the garnet. The
transparent varieties are used as gems. The red variety
is called hyacinth; a colorless, pale yellow, or smoky-
brown variety from Ceylon is called jargon.
SENTIMENTS OF GEMS, AND MONTHS FOR WHICH
GEMS ARE “‘ATAL STONES.
Agate. Health, wealth and long life. June, May.
Alexandrite. Undying devotion. August.
Amethyst. Deep love; also a preventive of intoxica-
tion. February, March.
Aquamarine. October.
Bloodstone. Courage and wisdom. March, December.
Carnelian. Prevents misfortune. May, July, August.
Cat’s-eye. Warns of dangers and troubles. June.
Chalcedony. Gladdens the heart. September, De-
cember.
Chrysoprase. Eloquence. December.
Diamond. Purity; preserves peace; prevents storms.
April, September.
122 PRECIOUS STONES USED IN JEWELRY
2 Emerald. Immortality; conquers sin and trial. May,
une.
Garnet. Insures power, grace, and victory to the
wearer. January.
Hyacinth. Gives second sight. March.
Jacinth. Modesty. January.
Jasper. Courage and wisdom. March.
Moonstone. Good luck. It is the sacred stone of the
Orient. August.
Onyx. Conjugal felicity. July.
Opal. Hope; innocence; purity. October.
Pearl. Charity, dignity, and divine power. July,
December.
Sapphire. Constancy, truth, and virtue. April Sep-
tember, October.
Sardonyx. Felicity; prevents misfortune. August,
July, September.
Topaz. Friendship and fidelity. August.
Turquoise. Prosperity; cheers the heart. December,
June. , ‘
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