THE VANCOUVER SUN SEVENTH ANNUAL COOK BOOK —

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WHEN YOU SHOP

ce. : bey. Have a reminder pad and jot down things as they ‘get low.

2: Make up your shopping list with your menus before you.

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a _ Mince:

Be Aas

Paste

- Plate:

a Ramekins:

: Rub Through a Sieve:

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Cream Butter:

3. Use foods in season, they are always at their best and
cheapest. : 3 ae,

“1d, Buy staples in quantity, keeping in mind storage space and

_ the family’s requirments.

Food in Banas is ey ee
than when packaged. ngs

s In buying the cheaper cuts of, meat cliaose those with little
bone. Ask for any meat trimmings—they will make the
basis for a tasty and nourishing soup. 3

WHEN YOU COOK

: Check your refrigerator or cooler si for tarnnants and
use these first. ; |

2. Serve your “low cost dishes” with an eye to appearance.
‘They taste better and look nicer.

3. Use little water when cooking vegetables, except for the
strong-flavored varieties. Always save any water, or liquid
from canned vegetables, for use in soups and sauces.

— 4, Cook vegetables, whenever possible, in their skins. Other-

wise, pare or scrape thinly.

‘COMMON COOKERY TERMS

_ BASTE: To drip a roast with fat while baking or broiling.

Coat the Spoon:
custard.

A film forms and remains to spoon, as in

Mix butter until it is soft and creamy.
Drain: Put food in strainer and allow all liquid to drain off.

To break into small pieces with a fork.

Fold In: To mix under and over, using a spatula.
_is to incorporate air.

Garnish:

The -idea

To decorate one food with another.

Marinate: ‘To let food season in an oil or spiced dressing.

Mash:

Meat or Fish Stock: The juice remaining after simmering or
boiling either. |

To press food until soft and’ smooth.

Melt Chocolate: Place chocolate, grated or chopped, in. a
- double boiler or bow! over hot water until melted.

Chopped very fine.

Pulp: Mashed fruit or vegetables.

Small, individual baking dishes, either a plain or
fancy shape.

Using the back of a spoon to force the |
food through the sieve.

‘Scala Milk: To heat in a double boiler until a skin forms

on top. :

Scored: To mark meat Ainobediie in twod directions with a
_ sharp knife over the entire surface, thus forming a
_ diamond- shaped pattern.

| Pehdér:” 4 fork will Lorem into. the, food, easily.

‘

BRAISING: A combination of baking and stewing, cooking | >. i.

-

| SAUTEING: Cooking in a small amount of fat over direct - ]

Cafe au Lait:

' Croutons:

. Patisserie:

‘BAKING: “Coding Miah oven, (sce. . 3 “ a re

_ FRICASSEEING: A combination of stewing and sauteing. =
i FRYING: Cooking . in enough hot fat to cover. a

PARBOIL: » Cooking ‘food partially in boiling ‘water,

ROASTING: Cooking in an oven, either covered or uncovered.

‘Demi-tasse:

hes)

_ METHODS OF COOKING |

BOILING: Cooking in boiling water.

completed at a low temperature in the over or on OP. ‘of:
the stove. |

BROILING: Cooking over or under direct heat.

PAN BROILING: Cooking in a frying pan without fat or with
only enough. fat: ‘fp, prevent food from sticking. |

POACHING: Cooking in liquid just below the boiling point.

heat.

SEARING: Browning quickly on both sides to give color and oe :
retain juices.

SIMMERING: Cooking just below the boiling point.
STEAMING: Cooking with steam in steamer or double boiler.

STEWING: ‘Cooking in liquid jue) below the boiling —_ for
a long time.

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COMMON FOREIGN TERMS —

A la Carte: Literally, by the card, a meal to be ordered and
prepared from a menu. ‘Table d’hote, ey tone oi bea
host, a meal that is ready to serve.

Au Gratin: A food topped with a cream cheese sauce, ‘usually, i
sprinkled with crumbs. |

Bisque: A thick, creamy soup, usually. fish.

Bouillon: A clear, thin, lightly seasoned meat soup. clam
bouillon is the exception, ees

Coffee with hot, scalded milk, half and half,
poured simultaneously.

Cafe Noir: Black coffee.

Consomme: A strong, clear,- highly séaunead aie ‘strained
meat broth. ,

Canape: A small slice of bread, toasted or fried, spread with
a highly seasoned food, served as:an appetizer.

Small cubes of fried or toasted bread- wiertelvigs
with soup.

A small cup of black coffee.

Fillets: Pieces of boned meat or fish.

Hors d’oeuvres: Usually a variety of small, highly seasoned ~~
appetizers. |

Jardiniere: A dish made with a variety of vbdatablin

Julienne: A clear vegetable soup containing match-like strips
of vegetables. ;

Macedoine: A mixture of fruit or eo pre cut
or diced.

2

Pastry. |
Petits Fours: Very small, fancy- shaped cakes, completely iced, i i
Petits Pois: Small green peas. fae)
Ragout: A thick, highly seasoned stew. ie se
Souffle: A delicate baked custard containing stiffly beaten o4

egg whites. It may contain cheese, fish, meat, fruit, etc. ia
Timbale: A small individual mould-of unsweetened baked —

custard, usually seasoned with meat, fish, cheese or vege- ‘
tables. May be unmoulded and served with a sauce, — Ras %