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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..

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

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

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..

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..

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..

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

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

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..

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..

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

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..

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..

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

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