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

Prune :: Prune (n.) A plum; esp., a dried plum, used in cookery; as, French or Turkish prunes; California prunes..

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

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..

Basil :: Basil (n.) The name given to several aromatic herbs of the Mint family, but chiefly to the common or sweet basil (Ocymum basilicum), and the bush basil, or lesser basil (O. minimum), the leaves of which are used in cookery. The name is also given to several kinds of mountain mint (Pycnanthemum)..

Currant :: Currant (n.) A small kind of seedless raisin, imported from the Levant, chiefly from Zante and Cephalonia; -- used in cookery..

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..

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

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..

Paste :: Paste (n.) Specifically, in cookery, a dough prepared for the crust of pies and the like; pastry dough..

Apician :: Apician (a.) Belonging to Apicius, a notorious Roman epicure; hence applied to whatever is peculiarly refined or dainty and expensive in cookery..

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

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

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

Steamer :: Steamer (n.) A vessel in which articles are subjected to the action of steam, as in washing, in cookery, and in various processes of manufacture..

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..

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..

Rosemary :: Rosemary (n.) A labiate shrub (Rosmarinus officinalis) with narrow grayish leaves, growing native in the southern part of France, Spain, and Italy, also in Asia Minor and in China. It has a fragrant smell, and a warm, pungent, bitterish taste. It is used in cookery, perfumery, etc., and is an emblem of fidelity or constancy..

Cookroom :: Cookroom (n.) A room for cookery; a kitchen; the galley or caboose of a ship.

Oleraceous :: Oleraceous (a.) Pertaining to pot herbs; of the nature or having the qualities of herbs for cookery; esculent.

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