salads, patties of various
kinds, croquettes, risolles, maccaroni, &c.

_Maigre_, made without meat.

_Matso_, Passover cakes.

_Miroton_, a savoury preparation of veal or poultry, formed in a
mould.

_Nouilles_, a kind of vermicelli paste.

_Pique_, a French term used to express the process of larding. The
French term is a preferable one, as it more clearly indicates what is
meant.

_Puree_ is a term given to a preparation of meat or vegetables,
reduced to a pulp, and mixed with any kind of sauce, to the
consistency of thick cream. _Purees_ of vegetables are much used in
modern cookery, to serve with cutlets, callops, &c.

_Ramekin_, a savoury and delicate preparation of cheese, generally
served in fringed paper cases.

_Releves_, or _Removes_, are top and bottom dishes, which replace the
soup and fish.

_Salmis_, a hash, only a superior kind, being more delicately
seasoned, and usually made of cold poultry.

_Soufles_, a term applied to a very light kind of pudding, made
with some farinaceous substance, and generally replaces the roast of a
second course.

_Timbale_, a shape of maccaroni or rice made in a mould.

_Vol-au-vent_. This is a sort of case, made of very rich puff paste,
filled with delicate fricassee of fish, meat, or poultry, or richly
stewed fruits.

_Veloute_, an expensive white sauce.

OBSERVATIONS FOR THE USE OF THE COOK.

The receipts we have given are capable of being varied and modified by
an intelligent pains-taking cook, to suit the tastes of her employers.

Where _one_ receipt has been thought sufficient to convey the
necessary instruction for several dishes, &c., &c., it has not been
repeated for each respectively, which plan will tend to facilitate her
task.

We might, had we been inclined, have increased our collection
considerably by so doing, but have decided, from our own experience,
that it is preferable to give a limited number clearly and fully
explained, as these will always serve as guides and models for others
of the same kind.

The cook must remember it is not enough to have ascertained the
ingredients and quantities requisite, but great care and attention
must be paid to the manner of mixing them, and in watching their
progress when mixed and submitted to the fire.

The management of the oven and the fire deserve attention, and cannot
be regulated properly without practice and observation.

The art of seasoning is difficult and important.

Grea