Hand-Book of Practical Cookery, for Ladies and Professional Cooks: Containing the Whole Science and Art of Preparing Human Food

wine or any other liquor. It is by ignorance or prejudice that many eschew the best and most healthful of condiments, such as garlics, onions, etc. They dislike them on account of their pungent taste when raw, not knowing that when cooked it is all evaporated. Their pungent taste comes from the volatile oil they contain, and which evaporates in cooking; it cannot be retained, but their sugar is retained, and gives such a good flavor to gravies and sauces. FENNEL. This is said to be a native of the Canary Islands; it has a very strong taste, and is used as a spice, especially in blood pudding. The Romans used a great deal of it. FIG. The fig-tree comes from Mesopotamia. Figs are generally served as _hors-d'oeuvre_, or used in puddings, etc. FINES HERBES. Parsley and cives chopped fine, and used for omelets, or with cold meat, sauces, etc., are called thus. FLOUR. In cooking, new flour is not as good as old; it does not thicken as well and as fast. FOIES GRAS. _Foies_, or _pâtés de foies gras_ are made with geese-livers, fresh fat pork, truffles, ham, _fines herbes_, and spices. They are always served cold as a _relevé_ or _entrée_, but most generally they are used for lunch or supper. FRUIT-CORER. There are many sizes in the set, to core from a pineapple to a cherry. [Illustration] GALANTINE. The word galantine means a _boned bird_, or a boned shoulder of veal. GLAZING. Glazing is generally done by means of a brush or with feathers. A beaten egg, or syrup, or jelly, or egg and sugar, etc., are used to glaze cakes, etc. It is done by dipping the brush into the egg or jelly, and by spreading it on the cake or other object before baking or before serving, as directed in the different receipts. It is also done by sifting powdered sugar on cakes which are put back in the oven for a short time--that is, the time necessary to melt the sugar. INDIGESTION. A cup of tea and camomile, half of each, with a