Oxford Democrat. [volume] (Paris, Me.) 1833-1933, 1917-01-02
HOMEMAKRRS COLUMN.

HOMEMAkkkS WLUAN.
Correspondence on topics Of interest - - ladie.
n oo8citod. Address: Editor a0AI1Ax1S'
CoLUM. Oxford Democrat, South Paxis. He
Origin and Meaning Of Culinary
Terms.
Not to know the origin and underlying
meaning Of the words one uses day after
day, 10 to be cheated Of much that 10 en-
joyable. It 10 like getting only aglimpse,
seeing only the surface. And In no sub
ject or line of thought is this any trueE
than In cookery, for cooking terms are
collected from every nation In the world,
from the American Indian to the Old
Greek, Sanskrit and Arabic.
Boil comes to us through the Old Eng
lish from the Latin infiuitive bullire,
meaning TO be In . bubbling motion,
and comes originally from the Latin
word bulla, meaning bubble.
Stew is also an Old English word,
probably of Teutonic origin. 1t means
to boil slowly or with q simmering OF
moderate heat; to seethe, to cook in Q
little liquid, or over gentle FIRE, with
out boiling. The word Is also used 80 .
noun, as stew Of pigeons.
Simmer is an onomatop0etic word
meaning to boil gently or with . gentle
kissing. Braze IL from the French word
meaning Goals, and means to stew or
broil in covered pan or kettle.
Fry is an Old English word from the
Latin verb frigere, meaning to roast,
paroh or fry. And to fry means to cook
by immersion In hot fat.
Saute (so-ta) is from the French word,
to jump, and means to fry lightly or
quickly by turning or tossing the object
frequently In hot pan creased with
little fat.
Fricassee Erik. asset, as can easily be
seen, is also derived from the Latin
verb frigere meaning to roast or fry.
This is dish made of fowls, veal, the
meat of small animals, cut into small
pieces and stewed In gravy.
To broil means to cook by direct con-
tact with the fire, especially upon q grid.
iron over Goals. The word is Of German
origin and means to burn.
Roast in Old English was rosten and Ia
probably of German origin. This word
has three distinct meanings. The frst
is to cook by exposure to radiant heat
before fire, as, to roast meat on spit
or in an oven open towards the fire and
having rejecting surfaces within; also,
to cook in . close oven. The second
meaning of the word is to cook by sur.
rounding with hot embers, ashes, OF
sand, such as roasting potatoes in the
ashes. Bacon says, I'm eggs boiled OF
roasted there is scarce difference to be
discerned." The third meanine of roast
is to dry or psrch by exposure to heat
such as roasted coffee or peanuts. Chau
Ger uses the word where be says, "He
could roast, and seethe, and broil and
fry"
Bake is an Anglo-Saxon word bacon,
and means to cook by dry heat in ar
oven, under Goals or heated stones OF
metals, and is procesS which exhaust.
the moisture more than roasting OF
broiling.
Shirred means to draw up, the same
as in sewing. In cooking 1t means to
bake over FIRE In an earthen dish.
Scalloped dishes we're first cooked II
scallop shells.
The word poach comes from thu
French poache meaning pocket.
The word devil, In cooking sense
means hot, hot with condiments, for in
stance, deviled eggs.
The word "msrinate" refers to TIT
sea, and its original meaning was to pre-
serve for sea use in salt or pickle in oil
| or vinegar. A marinade was brine o.
pickle containing wine and spices for en-
riching the favor of meat or fish.
Blanch is from the French blanc mean
ing white.
As to the meaning of the viands,-
| Aspic is q French word probabl!
meaning asp. 1t is savory meat jelly
In It often portions of eel, game, choice
meat, fish, hard.boiled eggs, etc., ar
nodded.
Bahia is of Polish origin. 1t Is cake
or more properly pudding, lightenet
with yeast. It belongs to the same clas
of mixtures as French brioche and tn
election cake of our own colonial times
Bechamel, q sauce in which the liquit
is equal parts Of white stock or brotl
and cream, named from Marquis o
Bechamel.
Biscuit is from the Latin bis and coo
tus meaning to cook or bake twice
There are four meanings of this wore
In cookery; kind of unraised bread o
many varieties, plain, sweet or fancy
formed into fiat cakes, and baked hard
as ship biscuit; second, small loaf o
cake Of bread raised and shortened o.
made light with soda or baking powder
usually q number are baked in the cam
pan forming sheet or card. Third, II
French or German, Is the sponge or Sa
voy cake of the English; fourth, an indi
vidusl portion of rich, yellow Ice cream
served in paper or china cases. Otter
powdered mscsroons are sifted over tn,
top to simulate the crust of cake.
Bisque was originally soup made o
crawfish, part of the fish pressed
through a'sieve to form puree CAV
color to the soup, part appeared II
the soup in small portions. Considering
the color az the distinctive mark ",
have bisque of tomato soup (tomatt
puree and cream sauce). Considering
the method of work and the pieces o.
crawfish as the distinctive mark we hav,
bisque of lobster (sama coloring) anG
bisque OF oyster soup, soup OF an entire
ly different color. We also have bisqu,
Ice cream, an Ice cream into which afte
freezing, pounded and sifted maoaroon
or nuts have been stirred.
Blanch. To blanch is to whiten. Al
monds are scalded and plunged into cole
water when the skins are removed Il
make them white. The term is extend
ed to the scalding and rinsing In cole
water of vegetables, sweet breads, rice
Calls head, or to any method by which
they are clesnsed or made more delicate
In flavor.
Blanc mango, originally soup of lear
white meat, almonds and spices; later ,
jelly made Of calls foot, or gslatine
and milk of almonds. In modern times
the gelstine Ia usually superseded BY
corn starch, sea moss and the like, anC
the almonds are omitted. In all thes,
cases the white character of the, dish hsi
fbeen evident; this is the distinctly,
mark of blanc. mango and when ohoco
late is added q different name should bl
given to the dish.
Benny. clsbber is of Irish origin from
bainne (milk) and clabar, (mud, mire
and IL coagulated sour milk, lopperet