Help For The Inexperienced

Many of the French terms, now s extenaively employed in some of ou most valuable liousehold manuals, ar of ten a hindrance and a source of dis couragement to young and inexperienc ed housekeepers, and indeed to othe ladies not familiar with foreign words Henee we give a vocabulary of suc of these terms as are most generally i use ; such a glossary will be of littl aervice if not preserved for future use these are cut out and pasted into home-made receipt book, they will b found of lasting service. YOCABULARY OF COOKXNG FHKASES. Allemande.- The white sauce know as veloute thickened with cream anc white of eggs, and seasoned with nu meg and lemon juice. Angelica.-A. plant preserved in syrup Used to ornament pastry, tarts, &c. Aspio Jally. - Transparent jelly mad from meat, and used to garnish fanc; dishes. Au-bleu.- Fish dressed so as to giv a bluish tint. Baba - A very light plum cake. Bain-tnarie. - A loose-bottomed vesse or cistern to be put on a hot hearth, o stove, and partly filled with hot water to keep sauces, soups, etc, up to scalc ing heat without burning or reducin the quantity. Bard.- Thin slice of fat bacon t I cover any meat or game where "lard ing" is not preferred. Bechamel. - A French white sauc made from ham, yeal, onions and variety of seasoning. Similar to ve oute, save that the latter is made o poultry, etc, instead of meats. Beignet. - A fritter of any kind.fruit vegetables, meats, etc, that is dippec in batter or egg and fried. Blane. - A white broth in which t boil poultry, lamb, etc, to make them look white. Blanch. - Anything to be boiled - put into cold water. To remove th skin of almonds in that way, and thus w hiten them. Blanquettes. - Thin slices of any white meat warmed up in white sauce and thickened with yolk of eggs. Boudin. - An entree or side dish prepared with any kind of quenelle or force meat. Bouilli. - Beef long stewed and served with sauce. Bouillon. - The common soup or broth of France. Braise. - A mode of stewing in a close covered vessel, so that none of the flavor can evapórate. Büque. - A shell fish soup. Broiche. - A spongy cake somewhat hke Bath buns. Compote. - Fruit stewed and served with syrup, or stewed pigeons and small birds. Consommé. - A strong rich gravy used for enriching soups and gravies. 2 Calipash. - The glutiiious meat of the upper shell of a turtle. Calipee, - The glutinous meat f the ower shrtl of the turtle. Caramel. - Sugar boiled until the wa,er all evapórate, and then used for ornamental purposes. Casseróll. - A stew pan, also a rice crust moulded in form of a pie, baked, and fllled with puree or minee of game, or a blanquette of white meat. Coulis or Cullis. - Kich,brown gravy, made from stewing ham and veal a long time. Used to color, thicken and flavor soups and sauces. Croquantes. - A bright colored mixture of fruit and boiled augar. doquettes. - Finely flavored minees of meat, fish, fowl, etc, made into plain or fanciful shapes and fried. Croustades or Dresden Patties. - Bieb. paste in fancy molds and filled with minee. Crmiton. - A sippet of bread fried and used to garnish hashes, etc. Daubes. - Meat or fowl stewed in sauce. Desosser. - To bone. Enpapillote. - In paper. A cutlet wrapped in oiled or buttered paper. Entree. - Side dish for first course. Entremet. - A corner dish for second course. Escalopes. - Collops or round slices of meat. Espagnol. - A brown sauce used s the foundation tor many otner auces. Flanee.- Side dishes for grand dinners. Faggot. - A tiny bunch of parsley, hyme, and a bay leaf tied together. Farce. - Stuffing or force meat. Foncer. - Ham, veal or bacon laid at the hottom of a bake or sauce pan, under meat. Fricandeau. - A f ancy dish of boned turkey or larded veal as an entree. Galeüe.-A peculiar kind of Prenchcake. Gateau. - A cake. Glaze or Glacé.- Stock boiled down to a paste, and when needed warmed in the bain-marie, and put on with a brush to improve the looks of braised dishes. Godiveaiwc. - Various kinds of forcemeats. Jardiniere.-A. mode of stewing vegetables in their own sauce. Lardón. - The piece of bacon used for larding. Leasen. - A mixture of egg and cream. Lit.-A layer of anything. Luting. - A paste to fasten the lids on pie-pans; for preserving game. Maigre.- Dishes for Fast days, made without meat. Marinade. - A liquor to boil or stew flsh or meat in. Matelote. - A rich stew made of flsh and wine. Mayonnaise. - Cold salad dressing. Meringue. - Pastry made of sugar and whites of eggs beate to a snow. Miroten. - Pieces not larger than a crown piece made into a ragout. Mignonnette. - Pepper corns ground very coarse. Nougat. - A mixture of alinonds and sugar. Nouilles, - Á. kind of vermicelli. Paner. - To-use bread crumbs. Poele.-A kind of broth in which to boil fowls. Much used in nice Frenen cooking. Potau-feu. - The stock pot. Profeterolles. - A kind of p a 8 1 r y creamed inside. Puree. - A thick soup. Quenelles and Godiveaux. - Different kinds of force meat Ualls. Ragout. - A. veiy rich sauce, or made dish. Rissoles. - Balls of fine minee put in paste.or rolled in egg and bread crumbs, and fried, as an entree or garnish. Roux. - A tbickening made of butter and flour. Salmis - Game, hashed when half roasted. Hash diners from salmis by being made of well done meat. Sauce Piquante. - An acid sauce. Saute.- Fried; soinetimes the fryingpan is called saute. Seasoning. - Three bay leaves, six cloves, a blade of mace, pepper and galt. Soufflé. - The very lightest of puddings. A "puffed up" pudding is the truo meaning of the world. Stock.- Essence extracted from meat. The foundation of all soups. Tamis, or Tammy. - A'fine strainer of wooded canvas for straining soups, sauces, etc. It is sold at all Italian warehouses. Tourte.-A kind of tart bakedin shallow tins. Turbans and Mazarines. - Ornamental entrees of force nieats and fillets of poultry, game or fish. Veloute. - White sauce. Volau-Vent- Very light pufï paste cut in fanciful shapes, the interior scooped out af ter baking and fliled with ragoutsot minced sweetbreads, chicken, game or flsh. The list contains most of the French phrases used in all the imported cookbooks, whether French or Euglish, and now used in almost all receipts found in family magazines or household