ullery-maid, are not so great as to induce many people to
leave a comfortable home in order to work in a scullery. But we
are acquainted with one instance in which the desire, on the
part of a young girl, was so strong to become connected with the
kitchen and cookery, that she absolutely left her parents, and
engaged herself as a scullery-maid in a gentleman's house. Here
she showed herself so active and intelligent, that she very
quickly rose to the rank of kitchen-maid; and from this, so
great was her gastronomical genius, she became, in a short space
of time, one of the best women-cooks in England. After this, we
think, it must be allowed, that a cook, like a poet, _nascitur,
non fit_.

87. MODERN COOKERY stands so greatly indebted to the gastronomic
propensities of our French neighbours, that many of their terms are
adopted and applied by English artists to the same as well as similar
preparations of their own. A vocabulary of these is, therefore,
indispensable in a work of this kind. Accordingly, the following will be
found sufficiently complete for all ordinary purposes:--

EXPLANATION OF FRENCH TERMS USED IN MODERN HOUSEHOLD COOKERY.

ASPIC.--A savoury jelly, used as an exterior moulding for cold game,
poultry, fish, &c. This, being of a transparent nature, allows the bird
which it covers to be seen through it. This may also be used for
decorating or garnishing.

ASSIETTE (plate).--_Assiettes_ are the small _entrees_ and
_hors-d'oeuvres_, the quantity of which does not exceed what a plate
will hold. At dessert, fruits, cheese, chestnuts, biscuits, &c., if
served upon a plate, are termed _assiettes_.--ASSIETTE VOLANTE is a
dish which a servant hands round to the guests, but is not placed upon
the table. Small cheese souffles and different dishes, which ought to be
served very hot, are frequently made _assielles volantes_.

AU-BLEU.--Fish dressed in such a manner as to have a _bluish_
appearance.

BAIN-MARIE.--An open saucepan or kettle of nearly boiling water, in
which a smaller vessel can be set for cooking and warming. This is very
useful for keeping articles hot, without altering their quantity or
quality. If you keep sauce, broth, or soup by the fireside, the soup
reduces and becomes too strong, and the sauce thickens as well as
reduces; but this is prevented by using the _bain-marie_, in which the
water should be very hot, but not boiling.

BECHAMEL.--Fre