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

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

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..

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

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

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..

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..

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

Semolina :: Semolina (n.) The fine, hard parts of wheat, rounded by the attrition of the millstones, -- used in cookery..

Syrup :: Syrup (n.) A thick and viscid saccharine solution of superior quality (as sugarhouse sirup or molasses, maple sirup); specifically, in pharmacy and often in cookery, a saturated solution of sugar and water (simple sirup), or such a solution flavored or medicated..

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

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..

Domiculture :: Domiculture (n.) The art of house-keeping, cookery, 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)..

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..

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

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..

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

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

Cibol :: Cibol (n.) A perennial alliaceous plant (Allium fistulosum), sometimes called Welsh onion. Its fistular leaves areused in cookery..

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