- Frontmatter
- Preface
- Introduction
- Equipment and Supplies
- General Kitchen Necessities
- Preparing and Mixing Utensils
- Cooking Utensils
- Staple Supplies
- Handling the Recipe
- Directions for Measuring
- Regulating the Heat
- A Few Definitions
- Some Useful Suggestions
- Recipes
- Soups
- Fish
- Meats
- Poultry
- Vegetables
- Salads and Salad Dressings
- Pastry
- Puddings
- Cakes, Cookies, Etc.
- Ice Cream and Ices
- Hot Beverages
- Cereals
- Eggs
- Hot Breads and Griddle-Cakes
- Index
- About This Digital Edition
The following is by no means intended as a complete glossary of cookery terms, but includes only those special words or phrases in commonest use the meaning of which it is necessary or desirable that the amateur cook should understand.
Baking. The process of cooking by diffused heat in an oven.
Basting. The process of moistening roasting meat of any kind, to prevent burning, by dipping up the liquid from the roasting-pan with a large spoon and pouring it over the surface of the meat from time to time during the roasting.
Beating. The method by which cooking materials, either singly or in combination, are put into quick and constant motion, being turned over and over, and the under part brought continually to the surface. Unlike the “stirring” process, in “beating” a large amount of air is combined and enclosed with the material that is beaten.
Boiling. The process of cooking food in boiling water.
Broiling. The process of cooking meats by direct contact with the fife or with a heated surface, either on top of the stove or in the oven.
Creaming. As applied to butter, and to mixtures in which butter is the chief ingredient, this denotes the process of rubbing, pressing, and stirring the butter or butter mixture with a wooden spoon until it becomes soft and thoroughly pliable. In cold weather, the bowl in which butter is “creamed” should be warmed before the butter is put into it.
Cutting and Folding. The process by which beaten egg-whites are ordinarily combined with other materials. It consists in placing the egg-whites and the other materials in a bowl, and then with a large spoon cutting slowly down through and through the entire contents of the bowl, lifting and turning the spoon at frequent intervals, and repeating these motions until all the materials are combined. This process is necessary in order that the air which has been combined and enclosed with the egg-whites in beating shall not escape—as it would do if the ordinary methods of mixing were followed.
Dredging. The process of sprinkling flour or other powder-like material over anything that is to be or has been cooked.
Frying. The process of cooking by direct immersion in some form of fat heated to a very high temperature.
Lukewarm. Moderately warm; neither decidedly hot nor decidedly cold.
Mincing. The process of cutting or chopping anything into small bits.
Mixing. Any method by which materials are combined in cookery, whether by “stirring,” by “beating,” or by “cutting and folding.”
Parboil. To boil partially; a method commonly followed with some kinds of meat, either to preserve it until ready for the final cooking process or to render it more tender for cooking in the ordinary way.
Roasting. Strictly speaking, the process of cooking over a clear fire, with some form of metal reflector to concentrate the heat on the material that is being cooked. In common usage, however, there is little clear differentiation between “roasting” and “baking.”
Searing. As a method of closing the pores of meat, and thus retaining the juices while cooking, this consists in bringing the surface of the meat in direct contact for a moment or two with the flame or with some very hot metal surface.
Shredding. The process of pulling or breaking anything into very small pieces.
Simmer. A liquid “simmers” when it is kept at the stage just before boiling begins—the stage at which small bead-like bubbles appear on the bottom of the utensil and rise slowly to the surface of the liquid.
Singe. As commonly used in cookery, to burn off the minute “pin-feathers” of a chicken or other fowl before cooking, by holding it for a moment directly in a flame and turning it constantly so that the entire surface comes in contact with the flame.
Steaming. The process of cooking by steam from boiling water. This requires a special form of utensil.
Steep. To soak or bathe for a considerable time in water—ordinarily hot, or at least warm, water—contained in a covered utensil.
Stewing. The process of cooking food in a small amount of hot water kept just below the boiling-point. “Stewing” requires a longer time than “boiling,” but the cooking is more thorough and more of the actual nutriment is retained.
Stirring. As a means of blending various materials, or of preventing liquids from burning while cooking, this consists of circular motions made through the material with a spoon, the motions being gradually widened and contracted during the process, with the spoon kept in continual contact with the bottom of the utensil.
Threading. When sugar and water has reached a certain stage in the boiling process, a few drops poured from the end of a spoon will form into a thin hair-like thread. This is known as the “threading” stage.
