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Batter :: Batter (v. t.) A semi-liquid mixture of several ingredients, as, flour, eggs, milk, etc., beaten together and used in cookery..

Parsley :: Parsley (n.) An aromatic umbelliferous herb (Carum Petroselinum), having finely divided leaves which are used in cookery and as a garnish..

Spice :: Spice (n.) A vegetable production of many kinds, fragrant or aromatic and pungent to the taste, as pepper, cinnamon, nutmeg, mace, allspice, ginger, cloves, etc., which are used in cookery and to flavor sauces, pickles, etc..

Caraway :: Caraway (n.) A biennial plant of the Parsley family (Carum Carui). The seeds have an aromatic smell, and a warm, pungent taste. They are used in cookery and confectionery, and also in medicine as a carminative..

Chick-pea :: Chick-pea (n.) Its nutritious seed, used in cookery, and especially, when roasted (parched pulse), as food for travelers in the Eastern deserts..

Preparation :: Preparation (n.) That which is prepared, made, or compounded by a certain process or for a particular purpose; a combination. Specifically: (a) Any medicinal substance fitted for use. (b) Anything treated for preservation or examination as a specimen. (c) Something prepared for use in cookery..

Cookery :: Cookery (n.) A delicacy; a dainty.

Saffron :: Saffron (n.) The aromatic, pungent, dried stigmas, usually with part of the stile, of the Crocus sativus. Saffron is used in cookery, and in coloring confectionery, liquors, varnishes, etc., and was formerly much used in medicine..

Rhubarb :: Rhubarb (n.) The large and fleshy leafstalks of Rheum Rhaponticum and other species of the same genus. They are pleasantly acid, and are used in cookery. Called also pieplant..

Cowberry :: Cowberry (n.) A species of Vaccinium (V. Vitis-idaea), which bears acid red berries which are sometimes used in cookery; -- locally called mountain cranberry..

Ginger :: Ginger (n.) The hot and spicy rootstock of Zingiber officinale, which is much used in cookery and in medicine..

Farina :: Farina (n.) A fine flour or meal made from cereal grains or from the starch or fecula of vegetables, extracted by various processes, and used in cookery..

Cardoon :: Cardoon (n.) A large herbaceous plant (Cynara Cardunculus) related to the artichoke; -- used in cookery and as a salad.

Cookbook :: Cookbook (n.) A book of directions and receipts for cooking; a cookery book.

Down :: Down (adv.) From a greater to a less bulk, or from a thinner to a thicker consistence; as, to boil down in cookery, or in making decoctions..

Bone :: Bone (v. t.) To withdraw bones from the flesh of, as in cookery..

Cookery :: Cookery (n.) The art or process of preparing food for the table, by dressing, compounding, and the application of heat..

Marjoram :: Marjoram (n.) A genus of mintlike plants (Origanum) comprising about twenty-five species. The sweet marjoram (O. Majorana) is pecularly aromatic and fragrant, and much used in cookery. The wild marjoram of Europe and America is O. vulgare, far less fragrant than the other..

Kitchen :: Kitchen (n.) A cookroom; the room of a house appropriated to cookery.

Culinary :: Culinary (a.) Relating to the kitchen, or to the art of cookery; used in kitchens; as, a culinary vessel; the culinary art..

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