KITCHEN WRINKLES

nilla Sugar take one pound sugar and one ounce Mexican vanilla bean. Cut bean very Hr^e, pound in a mortar, with the sugar, to a fine powder, like flour, sift it, grind the remainder and sift till all is done ; then bottle and cork. It will keep for any length of time. A wire sieve will allow the seeds of the bean, which show the purity of the flour, to pass through with the powdered sugar. JFor Lemon, cut in small pieces the rinds of two lemons put in a four-ounce bottle and fill with deoderized strong alcohol, set in a warm place for a week ; then put two drams fresh oil of lemon, four ounces of deodorized strong alco- hol, and the juice of half a lemon, in a bottle of sufficient size to holdall; then strain in the tincture of lemon peal. To make Orange, use the rind and oil of orange, as directed for lemon. To make Hose, put one ounce of red rose leaves in one pint of deodorized alcohol, let stand eight days ; press out the liquid from the leaves, and add it to a half dram of otto of roses. Oils must be fresh and pure, or the extract will have a turpentine taste; and always use deodorized alcohol. For fruit juices, select ripe fruit, press out juice, and strain it through flannel ; to each pint of juice, add six ounces pure granulat- ed sugar, put in a porcelain kettle, bring to boiling point, and bottle while hot, in two or four ounce bottles. Canned fruit juice -may be used in the same way. These juices are a perfect substitute for brandy, wine, etc., in all puddings, and sauces, etc. To filter water and alcoholic solutions (not syrups) pass through filtering paper, folded in conical form, so as to set into a funnel (a half-pint glass funnel is best.) The paper is kept

Flour and Bread. — A wonderful advance has been made in the manu- facture of flour. Before the discovery of the gradual reduction or "New process" in milling, white flour contained but a part of the nutriment of the wheat kernel, the starch remaining, while the muscle-making and brain-feeding gluten went into the bran and other waste products and was sold for feed. Winter wheat was then used for the best grades of flour, the small, dark and hard kernels of the Northern grown Spring wheat mak- ing so dark a flour that it was only sold as an in- ferior grade. The introducing the "new process" by which the grain is gradually reduced to flour by passing through a set of steel rollers, each of which crushes the grain a little finer than the last, not only revolutionized milling, but produced from the heretofore despised Spring wheat, the finest fiour in the world which sells in all markets at the highest price, makes finer bread and several loaves more to the barrel than the best product of Winter wheat. In the day of Graham, who advocated unbolted flour, it was true that the loaf of white bread did not contain much of the most valuafble nutrition of the wheat. The white flour of modern milling does contain all that is valuable. The bran left by the "new pro- cess" contains Ifttle that is valuable in anj^ way as food. The only advant- age gained by eatfng corn bread, is the evidence of concentrated food, but fruit and vegetables would supply the bulk required much bet- ter than the harsh and flinty and, to many, irritating particles of bran. Modern white flour possesses a much larger proportion of phosphates and gluten uhan the old fashioned Graham ; indeed more than the wheat itself. There is, however,

1006 KITCHEN WRIXKLEl?.

This "new process" of milling was first perfected in this country at Min- neapolis, Minnesota, the mills of which now have a capacity of 35,000,000 bushels of wheat annually, and the brands of Minneapolis flour are known in every market in the Avorld as the best. Nearly a million and a cjuarter barrels of flour are being exported yearly. The wheat from whit-h this flour is made is the hard S])ring wheat, raised in the extreme North, that raised soutli of Minnesota and Dakota being inferior, and most of it not available for the best grades, while that raised on the line of the Northern Pacific, and in the ricli valley of the Red Eiver of the North, makes the very highest grades of flour. This hard wheat is first passed through rollers and mashed ; then to stones, which are run at alow rate of speed, and so dressed that the grinding is nearly all done near the outer edge of the stone, the "runner" being set high, so as not to heat the flour, but to leave it in hard, sharp globules. From this stone it is conveyed to a series of bolts, where the bran is separated, the softer and finer particles being passed through and put up as lower grades of flour, known as "All-Wheat Flour." The coarser particles and "midlings" are sep- arated by this process, and conveyed to the purifiers, where they are thor- oughly cleaned of all Vran and im])urities ; after which, they go to the stones to be reground and rebolted, and thus made into the "New Process Flour." These middlings are mainly from the outer portion of the kernel, which lies immediately below the flinty and worth- less husk (which goes off in Jjran) and is rich in the nutri- tious gluten — the nitrogenous principle of wheat which makes it rank fi

That this flour is the most economical for use, there is no doubt among those who have tried it. The hard spring wheat nuikes a much stronger flour than any of the soft varieties of spring or winter wheat, because it contains a larger portion of glutten and less starch ; and a given quantity will make from fifteen to twenty per cent, more loaves of bread of the same size and weight than the best winter wheat flour. This fact is what has given Min- nesota bakers' grades their popularity. Another advantage possessed by this flour, especially for family use, is that bread from it does not become stale and dry as soon as that made from winter wheat, but retains its mois- ture and good table qualities much longer.

The following in regard to the New Process Flour is from George H. Christian, Esq., who has spent years in studying the best methods in use in this C(juntrv and Europe, and is the largest manufacturer in the United States.

"In regard to the economy of the New Process Flour, made from Min- nesota spring wheat, it is claimed, and I believe has been establislied, that the best qualities will make forty or fifty pounds of bread to the barrel more than flour from the best quality of winter wheat. This is explained by its superior atfinity for water whicli, being held in that much greater quantity in the bread, insures its keeping moist for a longtime. The authorities ^ive the chemicaF analysis as I'O parts glutten, 50 parts starch, 10 parts dextrme, glucose, etc., 5 parts salts, fatty material, etc., and 15 parts water, for flour made from the best Minnesota spring wheat by the new process. The above percentage of glutten is nearly double that of flour made from the soft vari-

KITCHEN WRINKLES. 1001

eties of wheat (that of Minnesota is of the hard). Gluten is the most im- portant compound of flour, and is the substance which renders the dough firm, and gives it sufficient consistency to hold the gases, generated by fer- mentation, long enough to make it rise well, and ensure a light palatable bread. It is well known also that bread from spring wheat is sweeter. The percentage of gluten in New Process Flour is more than in flour made of the same wheat by the old process."

In the process of modern milling, not only is every foreign substance re- moved from the wheat, but every individual kernel is rubbed clean by an ingenious arrangement of brushes, which scours away every particle of dirt that adheres to it. There is probably no article of food required in housekeeping so absolutely and perfectly clean and pure as flour as it comes from the mill. Dishonest dealers may adulterate it, but it ought not to be difficult to bring it in unbroken packages with the brand of the mill on them as a guarantee of purity, as most mills now put the flour up in neat half bar- rels for family use. Another flour which makes palatable and.wholesome bread is made by a secret process and is called "White Wheat Flour. " It is of a golden brown color, and makes a handsome loaf, somewhat sweeter to the taste than the white flour. Much is claimed for it as a complete food especially valuable for invalids or children and is useful to build up the wastes 01 the body and in many forms of disease. It is used'in the same manner as the fine flour in bread-making, Graham flour of the old fashioned kind, as usually found in the market is unfit for food. It is made of the poorest quality of wheat, mixed with foul seeds, and ground in a crude way with none of the care and neatness which characterizes the process of mak- ing fine flour. There are mills, however, like those atDansville, New York, which make a specialty of Graham flour from selected wheat, and produce an article which makes a delicious and wholesome bread, not unlike but somewhat coarser than the Whole AVheat flour mentioned above. These various forms of flour from wheat, are used for making bread in the usual way, which in mos

Flour from rye and meal from oats and Indian corn are all rich in waste repairing elements, and an excellent and cheaper substitute for wheat kept in bread- making. The frequent use of either gives variety in the bread-sup- ply, and variety is wholesome and appetizing in bread as well as other table supplies.

The proportion of gluten in wheat, and consequently in flour, varies greatly in different varieties. Flour in which gluten is abundant will absorb much more liquid than that which contains a greater proportion of starch, and consequently is stronger; that is, will make more bread to a given quantity. Gluten is a flesh-former, and starch a heat-giver, in the nutritive processes of the body. Flour containing a good proportion of gluten remains a. compact mass when compressed in the hand, while starchy flour crumbles and lacks adhesive properties. Neither gluten or starch dissolve in cold water. The gluten is a grayish, tough, elastic substance. In yeast-bread, the yeast, in fermenting, combines with the sugar in the flour and the sugar which has been added to the flour, and carbonic acid gas and alcohol are produced. The gas tries to escape, but is confined by the elastic, strong gluten which forms the walls of the cells in which it is held, its expansion changing the solid dough into a light, spongy mass. The kneading process distributes the yeast thoroughly through the bread, making the grain even. The water used in mixing the bread softens the gluten, and cements ali the particles of flour together, ready for the action of the carbonic acid gas. In baking, the loaf grows larger as the heat expands the carbonic acid gas, and eonverts the water into steam and the alcohol into vapor, but it, meantime,

1008 KITCHEN WRINKLES.

loses one-sixth of its weight by the escape of these through the pores of the bread. Some of the starch changes into gum, the cells of the rest are broken by the heat, the gluten is softened and made tender, and the bread is in the condition most easily acted upon by the digestive fluids.

Cider Vineijar can be made easily and quickly if the following directions are followed : When cider is made, save the pomace and put it in tight bar- rels or hogs-heads, with one head out, and put in enough rain water to cover it. After it has begun to ferment, draw off from the bottom all that you can, dilute the cider with it, and nearly two barrels of vinegar can be made of one of cider. Do not till barrels in which the cider is to be made quite full, as there should be a space for air. Put into each barrel one or two pounds of bread dough, in the condition it is in when knecding out into loaves. Once a day, for a few wee"ks, draw out from each barrel a gallon of the cider and pour it into the bung-hole, so as to get air into it. A quart or two of molasses are recommended as a help, and beech shavings and brown paper are often used to hasten the acetic fermentation; but we tliinkthe bread dough is best. If the vinegar is made in summer, it may be made out of doors ; but late in the fall it should be in a room where the temperature can be kept up to 70 or f-O degrees by stove heat. For quick cider vinegar, fill a jug with cider, and turn into each gallon of cider a pint of molasses and a cupful of lively soft yeast, or Wo tablespoons of Brookside yeast. Have the jug full of the liquid, let it stand uncorked back of the cook-stove where it will keep warm. It will commence fermenting in twenty-f(jur hours, and will not take over a week to make splendid sharp vinegar. It must be drawn off into another jug, leaving the dregs, and kept in a tight-corked jug or bottles, where it will not freeze.

The Brookside Yeast is made by sitrring together three tablespoons mash- ed potatoe tablespoon white sugar, level teaspoon salt and quarter of a yeast cake, soften sufficient to mix well. After mixing place in an earthen bowl or jar cover with a saucer, and place in a place of a moderate temperature, ready for i:se next day, but will keep a week or more in summer, and three or four weeks in winter. To make more take a tablespoon of above and add it to 1 hree or four times above recipe omitting the yeast cake. This is never failing and very easily made and kept.

Corn Vinegar. — Boil one pint shelled corn in one gallon rain water till the grains burst, put in a stone jar with the water in which it was boiled, adding sufficient rain water to make a gallon. Add pint of syrup (sugarcane is best as it is not so likely to be adulterated) and tie a piece of cheese cloth, or two thicknesses of mosqueto netting over jar. Keep in a warm place one month, then pour off vinegar in a jug, putting in half the mother and it is ready for use. More can be made of same corn, by covering it with rain water, adding the half of the mother and a gill of syrup and let stand as above one month. Tie a thin cloth over jug of vinegar instead of corking it and keep in a dry place not too cold. This costs about seven cents a gallon and is said to be richer and better tlavored than the best cider \inegar and is equally good for most purposes.

Economical Vinegar. — After washing the fruit, discarding all that is rot- ten, place the pealings of apples, pears, peaches or quinces in a stone crock. If you use any crab apples, put them in too ; boil pure rain water and pour hot over then\ ; if in cold weather they can stand several weeks then place in a porcelain kettle, covering them with water to the depth of two inches ; set on stove, let them boil for half an hour, strain through a cullender, let the juice stand until it settles, then add enough molasses to make a pleasant taste ; now pour it into the keg or vinegar barrel that has been prepared with a hole for faucet in the end of the barrel at the lower side, made the size of faucet ; it should be one inch from the stave, so that it can be easily cleansed

KITCHEN WRINKLES. 1009

with a wet cloth wrapped around the finger and passed under the faucet. The bung hole ought to be in the upper side of barrel equally distant from each end. Take cork oi%t of bung hole, or if none in barrel make one, and cover it with a piece of mosqueto netting or other very thin material ; paste can be put around the hole, and the cloth put on it, or tack it on with small tacks — either will do, for you have to lift up one corner so as to place the fun- nel in when you wish to add more juice. Here in Minnesoto, many apples are used in the winter. All the pealings and cores can be saved, by placing them in a crock, pouring water over them, keeping them until crock is full. Then boil and proceed as above. Add one pint alcohol to eight or ten gallons of juice, or if you can get boiled cider add one gallon of that. If starting the vinegar in ihe fall while making jelly, marmalade, etc., save all the waste juices, place in a crock and add to the vinegar. If 5'ou can get a little "mother" from an old keg of vinegar, it helps start it more quickly, or put a cup of good sponge made ready for bread into a four gallon jar of juice, letting jar stand in the sun with a thin cloth tied over it for a few weeks ; then pour into keg. In putting the juice into keg let some of the settlings run in, as this furnishes yeast for the vinegar. If you have a large quantity of juice to start with, a good proportion is to eight or ten gallons of juice take one gallon of molasses, one pint alcohol. If at any time it needs more sweet, you can add molasses. Cold tea can be added, but never cofi'ee, as that makes the color too dark. After the meal is over, fill the teajiot with hot wat

A young housekeeper once had half a barrel of excellent vinegar, which her husband had brought from the store. As it was old and had many set- tlings in it, she thought she would cleans it, so pouring it out, she rinsed her barrel thoroughly with hot water, then strained the vinegar through a fian- nel cloth, and replaced it in the barrel. Some time afterward she drew out some of the vinegar, but it had lost all its good taste and was covered with a white scum. She was sorely vexed, but an old friend coming in at the time, told her she had thrown away the life of the vinegar. Had she kept some of the settlings (which is the yeast of the vinegar) and the mother, putting them in the barrel when she replaced the vinegar, all would have been right. Hap- pily her friend had plenty of old vinegar and gave her a pail of settlings and mother to add to the vinegar. In years mother will accumulate, so that it is necessary to throw some awa3^ In such cases always keep some of the large pieces of mother and some of the floating particles (a funny writer has called this the father), and some settlings to put in the vinegar, after it is returned to the barrel. While the vinegar is making it should never be more than half full ; after it is good vinegar small quantities of juice, either hot or cold, can be added until the barrel is two-thirds full. A better way is to have a second keg into which pour the fresh juices with a little molasses, (but no alcohol), and as the good vinegar is used out of the barrel it can be replenished from keg. Or, having no keg, draw off" one or two gallons or good vinegar into a jug for immediate use, then add the fresh juices, as you may have it, to bar

1010 KITCHEN "WRINKLES.

wanted extra nice clarify molnsses by Jieating it over the fire and pour in one pint of sweet milk to each gallon of molasses. The impurities rise in scum to the top, which must be skimmed off before th^ boiling breaks it. Add the milk as soon as molasses is placed over tlie fire, mixing thoroughly with it.

Gooseberrij Vinegar. — ^Yash two pecks quite ripe gooseberries in a tub with a mallet and add six gallons water, about milk warm ; let stand twenty- four hours, then strain through a sieve, add twelve pounds sugar, stir well, and put in nine-gallon cask ; if not quite full more water must be added. Stir the mixture from bottom of cask two or three times daily for three or four days, to assist the melting of the sugar ; then paste a piece" of linen cloth over the bunghole, and set the cask in a warm place, hat not in the sun ; any cor- ner of a warm kitchen is the best place for it. The following spring it would be drawn ofi" into stone bottles, and the vinegar will be fit for use twelve months after it is made. This will be found a most excellent preparation, greatly superior to much that is sold under the name of the best white wine vinegar. Many years' experience has proved that pickle made with this vinegar will keep, when bought vinegar will not preserve the ingredients. The cost per gallon is merely nominal, especially to those who have their own fruit. Let remain in cask nine months.

Rhubarb Vinegar, — For ten gallons, take twenty-five ordinary stalks of rhubarb, pound or crush with a piece of wood in bottom of a strong tub, add ten gallons water ; let stand twenty-four hours ; strain off the crushed rhu- barb, and add eighteen pounds sugar free from molasses, and a teacup best brewer's yeast; raise the temperature to G5 or 6S°, and put the compound in a twelve-gallon cask and keep where the temperature will nof fall below 00°. Tn a month strain it off from the gromids, returning to the cask again, and let stand till it becomes vinegar.

Sauer Kraut. — Slice cabbage fine on a slaw-cutter; line the bottom and sides of an oaken ]>arrel or keg with cabbage leaves, put in a layer of the sliced cabbage al)Out six inches in depth, sprinkle lightly with salt, and pound with a wooden beetle until the cabbage is a compact mass ; add an- other layer of cabbage, etc., repeating the operation, pounding well each layer, until the barrel is full to within six inches of the top ; cover with leaves, then a cloth, next a board cut to fit loosely on the inside of barrel, kept well down with a heavy weight. If the brine has not raised within two days, add enough water, with just salt enough to taste, to cover the cabbage; examine every two days, and add water as before, until brine raises and scum forms, when lift ofi" cloth carefully so that the scum may adhere, wash well in several cold waters, wring dry and replace, repeating this operation as the scum arises, at first every other day, and then once a week, until the aceteous fermentation ceases, which will take from three to six weeks. Up to this time keep warm in the kitchen, then remove to a dry, good cellar, unless made early in the fall, when it may be at once set in the pantry or cellar. One pint of salt to a full barrel of cabbage is a good proportion ; some also sprinkle in whole black pepper. Or, to keep until summer: In April squeeze out of brine, and pack tightly with the hands, in a stone jar, with the bottom lightly sprinkle with salt, make brine enough to well cover tlie kraut in the proportion of a tablespoon salt to a quart of water; boil, skim, cool, and pour over; cover with cloth, then a plate, weight, and an- other cloth tied closely down : keep in a cool pl

KITCHEN WRINKLES. 1011

EXPLANATION OF FRENCH TEEMS USED IN MODERN DOMESTIC COOKERY.

Aspic. — A savoury jelly, used as an exterior moulding for cold game,

poultry, fish, etc. This, being of a transparent nature, allows the bird

which it covers to be seen through it. This may also be used for decorating or garnishing.

Assiette (plate). — Assieltes are the small entrees and hors d'seuvres, the quantity of M'hich does not exceed what a plate will hold. At dessert, fruits, cheese, chestnuts, etc., if served upon a plate, are termed assiettes. Assiette Volante is a dish which a servant hands round to the guests, but is not placed upon the table. Small cheese souffles, and different dishes which ought to be served very hot, are frequently made assiettes volantes.

Au-hleu. — Fish dressed in such a manner as to have a bluish appearance.

"Augratin." — Dishes prepared with sauce and crumbs, and baked.

Au Naturel. — Plain, simple cookery.

Bain-marie. — An open saucepan or kettle of nearly boiling water, in which a smaller vessel can be set for cooking and warming. This is very useful for keeping articles hot, without altering their quantity or quality. If you keep sauce, broth, or soup by the fireside, the soup reduces and becomes too strong, and the sauce thickens as well as reduces ; but this is prevented by using the bain-marie , in which the water should be very hot, but not boiling.

"Baba." — A peculiar, sweet French yeast cake.

Batterie de Cuisine. — Complete set of cooking apparatus.

Bechamel. — French white sauce, now frequently used in cookery.

"Bisque." — A white soup made of shell-fish.

Blanch. — To whiten poultry, vegetables, fruit, etc., by plunging them into boiling water for a short time, and afterwards plunging them into coLd water, there to remain until they are cold.

Blanquette. — A sort of fricasse.

"Bouchees" — Very tiny patties or cakes, as name indicates — mouthfuls.

Bouilli. — Beef or other meat boiled ; but, generally speaking, boiled beef is understood by the term.

Bouillie — A French dish resembling hasty-pudding.

Bouillon. — A thin broth or soup.

Bouquet of Herbs. — Parsley, thyme, and green onions, tied together.

"Braise" — Meat cooked in a closely covered stew-pan, so that it retains its own flavor, and those of the vegetables and flavoring put witii it. It is sometimes previously blanched.

Braisiere. — A saucepan having a lid with ledges, to put fire on the top,

Brider. — To pass a packthread through poultry, game, etc., to keep to- gether their members.

"Brioche" — A very rich, unsweetened French cake, made with yeast. "Cannelon" — Stuffed, rolled up meat.

1012 KITCHEN WRINKLES.

Caramel (burnt su<j;ar). — This is made with a piece of sugar, of the size of a nut, browned in the bottom of a saucepan ; upon which a cupful of stock is gradually poured, stirring all the time, little by little. It may be used with the feather of a quill, to colour meats, such as the upper part of frican- <leaux ; and to impart color to sauces. Caramel- made witli water instead of stock may be used to color compotes and other entrevie.ts.

Casserole. — A crust of rice, which after having been molded into the rorm of a pie, is baked and then filled with a fricasse of white meat or a puree of game.

Collops. — Small, round, thin pieces of tender meat, or of fish, beaten with the handle of a strong knife to make them tender.

Compote. — A stew, as of fruit or pigeons.

Consomme. — Rich stock, or gravy, or clear soup or bullion boiled down till very rich — i. e., consumed.

Coulis. — A rich brown gravy, employed for flavoring, coloring, and thickening certain soups and sauces.

Croquette. — Ball of fried rice and potatoes, or a savory mince of fish or fowl, made with sauce into chapes and fried.

Croutons. — Sippets of bread.

Croustades. — Fried forms of bread to serve minces or other meats upon.

Dauhiere. — An oval stewpan in which dauhes are cooked ; daubes being meat or fowl stewed in sauce.

Desosser. — To bone, or take out the bone from poultry, game, or fish. This is an operation requiring considerable experience.

En Couronne. — Said of chops, cutlets, etc., when they are arranged round a central mass of vegetables, as mashed potatoes, or rice, which they en- compass after the manner of a garland or wreath.

Entrees. — Small side or corner dishes, served with the first course.

Entremets. — Small side or corner dishes, served with the second course.

Feuilletage . — Puflf paste.

Flamher. — To singe fowl or game, after they have been picked.

Foncer. — To put ill the bottom of a saucepan slices of ham, veal, or thin broad slices of bacon.

Fondue. — A light preparation of melted cheese.

Fondant. — Sugar boiled, and 1)eatcn to creamy paste.

Fricassee. — Chickens, etc., cut in ])ieces, in a white sauce, with truffles, mushrooms, etc., as accessories.

Galette. — A broad thin cake.

Gateau. — A cake, correctly speaking ; but used sometimes to denote a pudding, and a kind of tart.

Gauffres. — A light spongy sort of l)iscuit.

Glacer. — To glaze, or spread upon hot meats, or larded fowl, a thick and rich sauce or gravy, called (7?rtr?. This is laid on with a feather or brush; and in confectionery the term means to ice pastry and fruit with icing which glistens on hardening.

KITCHEN WRINKLES. 1013

Glaze. — Stock boiled down to the thickness of jelly and employed to im- prove the look of braised dishes.

Gratin. — A French force-meat usually of poultry.

HoUandaise Sauce. — A rich sauce, something like hot mayonnaise.

Hors D'Oenveses. — Small dishes or assiettes volantes of sardines, anchovies and other relishes of this kind served during the first course.

Lit. — A bed or layer ; articles in thin slices are placed in layers other articles or seasoning, being laid between them'.

Maigre. — Broth, soup or gravy made without meat.

Marinade. — A liquor of spices, vinegar in which fish and meats are steeped without cooking.

Maletole. — A rich fish stew, which is generally composed of carp, eels, or trout. It is generally made with wine.

Mayonnaise. — A rich salad dressing or sauce.

Menu. — Bill of fare.

Meringue. — A kind of icing, made of white of eggs and sugar well beaten.

Miroton. — Larger slices of meat than collops ; such as slices of beef for a vinargrette or ragout or stew of onions and dished in circular form.

Mouilier. — To add water broth or other liquid during the cooking.

Nougat. — Almonds candied.

Pou^r. — To cover over with very fine crumbs of bread, meat, or any ar- ticles to be cooked on the gridiron, in the oven, or frying pan.

Pate. — A small pie.

Piece De Resistance. — The principal joint of the dinner.

Requer. — To lard with strips of fat bacon, poultry, game, meats, etc. This should always be done according to the vein of the meat so that in carving you slice the bacon across as well as the meat.

Poelee. — Stock used instead of water for boiling turkeys, sweetbreads, fowls and vegetables, to render them less insipid.

Poulette Sauce. — A bechamel sauce, to which white wine and sometimes eggs are added. »

Puree. — Vegetables or meat reduced to a very smooth pulp which is af- terwards mixed with enough liquid to make it of the consistency of thick soup. Sometimes the liquid is omitted.

Ragout. — A rich, brown stew, with mushrooms, vegetables, etc.

Remoulade. — A salad dressing diflfering from mayonnaise, in that the eggs are hard-boiled, and rubbed in a mortar with mustard, herbs, etc.

Ressoles. — Pastry made of light puflf- paste and cut into various forms and fried. They may be filled with fish, meat or sweets.

Roux. — A cooked mixture of butter and flour, for thickening soups and stewB. There is both the brown and white.

Salim, — A rich stew of game, previously half roasted.

1014 KITCHEN WRINKLES.

Sauce Piquante. — A sharp sauce, in which somewhat of a vinegar or lemon flavor predominates.

Sunter. — To dress with sauce in a saucepan, repeatedly movinir it about.

Stock. — The broth of which soups are made.

Souflee. — A very light, much-whipped-up pudding or omelette.

Tarius. — Tamny, a sort of open cloth or sieve through which to strain broth and sances, so as to rid them of small bones, froth, etc.

Timbale. — A sort of pie in the mold.

Tourte. — Tart, Fruit pie.

Trousser. — Tobruss, a bird ; to put together the body and tie the wings, and thighs in order to round it for roasting or boiling, each being tied with strong thread or held by skewers, to keep it in required form.

Vol-an-vent. — A rich crust of very fine puff paste which may be filled with various delicate ragouts or fricasses of fish, meat, or pork. Fruit fresh or preserved may also be enclosed in a vol-an-vent. Small vol-an-veuts are made as tarts.

Kitchen Utensils.

The following is a list of the utensils needed in every well-furnished kitchen. Of course an ingenious housewife will make fewer do excellent service, but all these save time and labor, and make the careful preparation of food easier. In buying tinware and kitchen utensils generally, it is econ- omy to purchase the beet at first. The very best double plate tinware will last a lifetime, while the poor cheap kind will not last a year. The low- priced earthenware, particularly that which looks like the substance of a common brick when broken, is worthless. The solid, strong stoneware costs perhaps a quarter more, but it is worth ten times as much as the other. It is also much better for milk than tin.