408 



THE CENTURY BOOK OP FACTS. 



striped bass, haddock, cero (a large fish similar 

 to the Spanish mackerel), flounders, fresh mack- 

 erel, blackfish, Spanish mackerel, butterfish, 

 whitefish. weakfish, smelts, porgies, squids, 

 pickerel, crayfish, catfish, bluefish, wall-eyed 

 pike, sea bass, skate, carp, prawns, white bait, 

 frogs' legs, hard crabs, moonfish, soft crabs, 

 herrings, lobsters, clams. 



Vegetables. Potatoes, cabbages, turnips, arti- 

 chokes, peas, beans, carrots, onions, salsify, 

 mushrooms, lettuce, sorrel, celery, cauliflower, 

 Brussels sprouts, sweet potatoes, squash, rhu- 

 barb, green peppers, parsnips, beets, green 

 corn, tomatoes, cress. 



Fruit. Apples, damsons, grapes, hazelnuts, 

 medlars, peaches, pears, pineapples, plums, 

 quinces, strawberries, walnuts. 



October. Meats. Beef, veal, mutton, 

 lamb, pork, venison, antelope. 



Poultry and Game. Tiirkeys, geese, fowls, 

 pullets, ,chickens, wild ducks, the canvas-back 

 duck being the most highly prized, for its deli- 

 cate flavor ; woodcock, grouse, pheasants, 

 pigeons, partridges, snipes, reed birds, golden 

 plover, gray plover, squabs. 



Fish. Striped bass, fresh cod, halibut, had- 

 dock, Spanish mackerel, fresh mackerel, cero, 

 flounders, pompano, weakfish, white perch, 

 grouper, sheep's-head, whitefish, bluefish, pick- 

 erel, red snapper, yellow perch, smelts, sea 

 bass, black bass, cisco, wall-eyed pike, cray- 

 fish, carp, salmon trout, spotted bass, terrapin, 

 frogs' legs, hard crabs, soft crabs, white bait, 

 green turtle, scallops, eels, lobsters, oysters. 



Vegetables. Potatoes, cabbages, turnips, car- 

 rots, cauliflowers, parsnips, string beans, peas, 

 lima beans, corn, tomatoes, onions, spinach, 

 salsify, egg plant, beets, pumpkins, endive, 

 celery, parsley, squash, cucumbers, mush- 

 rooms, sweet herbs of all kinds, salads of all 

 kinds, garlic, shallots. 



Fruit. Almonds, apples, black and white 

 damsons, hazelnuts, grapes, peaches, pears, 

 quinces, walnuts. 



November. Meats. Beef, veal, mutton, 

 pork, venison, antelope. 



Poultry and Game. Rabbits, hares, pheas- 

 ants, woodcock, partridges, quails, snipe, 

 grouse, wild ducks, wild geese, fowls, turkeys, 

 pigeons. 



Fish. Striped bass, fresh cod, halibut, had- 

 dock, salmon, fresh mackerel, blackfish, white- 

 fish, bluefish, catfish, redfish or spotted bass, 

 black bass, yellow perch, skate, red snapper, 

 salmon trout, pickerel, shad, wall-eyed pike, 

 cisco, crayfish, terrapin, green turtle, scallops, 

 prawns, white bait, frogs' legs, hard crabs, 

 oysters. 



Vegetables. Potatoes, carrots, parsnips, tur- 

 nips, onions, dried beans, artichokes, cabbages, 



beets, winter squash, celery, parsley, pump- 

 kins, shallots, mushrooms, chicory, all sorts 

 of salads and sweet herbs. 



Fruit. Almonds, apples, chestnuts, hazel- 

 nuts, grapes, pears. 



December. Meats. Beef, veal, mutton, 

 pork, venison. 



Poultry and Game. Rabbits, hares, grouse, 

 pheasants, woodcock, snipe, partridges, tur- 

 key, fowls, chickens, pullets, geese, wild geese, 

 ducks, wild duck, tame duck, canvas-back 

 duck, quails. 



Fish. Turbot, sturgeon, haddock, halibut, 

 eels, striped bass, flounders, salmon, fresh cod. 

 blackfish, whitefish, grouper, cusk, shad, mul- 

 let (a sweet panfish), black bass, yellow perch, 

 salmon-trout, pickerel, cisco, skate, wall-eyed 

 pike, terrapin, crayfish, green turtle, prawns, 

 hard crabs, soft crabs, scallops, frogs' legs, 

 oysters. 



Vegetables. Potatoes, cabbages, onions, 

 winter squash, beets, turnips, pumpkins, car- 

 rots, parsnips, dried beans, dried peas, mush- 

 rooms, parsley, shallots, Brussels sprouts, leeks. 

 horse-radish, garlic, mint, sage, and small 

 salads. Garden herbs, which are mostly used 

 for stuffings and for flavoring dishes, soups, 

 etc., or for garnishing, may be found either 

 green or dried the year round, always in season. 



Melons can be had at most of our markets 

 from July 1st until the 15th of October ; they 

 are received from the South in the early part 

 of the season, and are not as fresh and good 

 as those ripened in our own vicinity. 



Fruits. Apples, chestnuts, hazelnuts. 



TERMS USED IN FRENCH COOK- 

 ERY. 



Many dishes and processes peculiar to French cookery 

 are now so largely introduced into culinary and other 

 treatises, that a glossary of them can scarcely fail to 

 prove practically useful. 



Allemande, reduced or concentrated white veloute 

 sauce, thickened with cream and yolks of eggs, and sea- 

 soned with nutmeg and lemon juice. 



Angelica is a plant, the tender tubular branches of 

 which, after being preserved in syrup, are used for the 

 purpose of decorating entremets, etc. 



Assiette Volante, dish passed round. 



Aspic, savory jelly for cold dishes. 



Au Gratin, dishes prepared with sauce and crumbs 

 and baked. 



Au Natural, cooked and served in its natural state ; 

 plain. 



Baba, a light sort of cake, served as a remove to the 

 second course roast. 



Bechamel, a rich white sauce, made with stock. 



Beigiiet, fritter. 



Bisque, a soup of shell fish and game. 



Blanc, a rich white broth in which game, poultry, 

 etc., are cooked. 



To Blanch, to place any article on the fire till it 

 boils, then plunge it in cold water ; to whiten poultry, 

 vegetables, etc. ; to remove the skin by immersing in 

 boiling water. 



Blanquette, scollops cut from cold roast joints and 

 warmed in allemande sauce. 



Bouchees, very thin patties or cakes, as name indi- 

 cates mouthf ula. 



