ter
of Islington" type, and is published in F, G, and A.

_Captor and Captive._ A song of Araby. By Edwin J. Quance.--A good
stirring song for baritones.

BOWERMAN AND CO.

_Deuxieme Nocturne pour Piano._ Par G. J. Rubini.--An unpretending piano
piece of the Gustave Lange type.

EXPLANATION OF FRENCH AND OTHER TERMS USED IN MODERN COOKERY.

PART I.

_Allemande._--Concentrated white veloute (see veloute) sauce, seasoned
with nutmeg and lemon juice, and thickened with yolks of eggs and cream.

_Angelica._--A plant, the stalks of which are preserved with sugar; as
it retains its green colour it is pretty for ornamenting sweet dishes,
cakes, etc.

_Appareil._--This word is applicable to a preparation composed of
various ingredients, as appareil de gateau (mixture for a cake).

_Aspic._--Name given to clear savoury jelly, to distinguish it from
sweet jelly. Cold entrees, which are moulded and have the ingredients
set in jelly, are also called aspics.

_Assiette volante._--A small dish (holding no more than a plate) which
is handed round the table without ever being placed on it. Things that
must be eaten very hot are often served in this way. Little savouries,
foie-gras, or cheese fondus in paper cases are thus handed.

_Au bleu._--An expensive way of boiling fish. A broth is made by boiling
three onions, two carrots, two turnips, some parsley, pepper, salt,
sufficient water, a tumbler of white wine, and a tumbler of vinegar
together; the scum is removed as it rises, the fish is simmered in the
broth. This broth is called Court bouillon. Fish cooked thus is eaten
hot or cold, with suitable sauce.

_Baba._--A Polish cake of a very light description.

_Bain marie._--A sort of bath-saucepan, which stands on a stove with hot
water in it, and has small bright saucepans stood in the water for the
contents to cook slowly without reducing or spoiling them. A bain marie
has no cover.

_Bande._--The strip of paste that is put round tart; sometimes the word
is also applied to a strip of paper or bacon.

_Barde de lard._--A slice of bacon. To barder a bird is to fasten a
slice of bacon over it.

_Bechamel sauce._--Equal quantities of veloute sauce and cream boiled
together. The sauce was named after a celebrated cook.

_Beignets._--Fritters.

_Beurre noir._--Butter stirred in a frying-pan over a brisk fire until
it is brown, then lemon-juice or vinegar, and pepper and salt are added
to it.

_Beurre fo