Bringing the food, fashion, and decor of the Mid Century to today through a delightful blog.
FOOD INGREDIENTS
CHOCOLATE
The plastic or solid product derived from grinding cocao nibs.
COCOA
Pulverized chocolate from which part of the cocao butter has been removed.
DUTCH COCOA
Has a rich dark color due to the alkalies or carbonates used in processing.
FATS AND OILS
BUTTER
Fat from sour or ripened cream gathered in a mass, sometimes salted and colored. It contains not less than 80% by weight of milk fat.
COMPOUND
A mixture of animal fats, a mixture of vegetables fats or a mixture of both.
CORN OIL
Refined oil from the dried, crushed corn germ.
COTTONSEED OIL
Refined oil from the crushed seed of the cotton plant.
CRACKLINGS
The residue from rendered fat of meat or poultry.
CREAM
The fat of milk that rises to the top when it stands.
DRIPPINGS
The fat obtained from cooking meats.
HYDRIGENATED FATS
Oils or soft fats changed to solid fat by treatment with hydrogen.
LARD
Fat rendered from the fatty tissues of the hog.
NUT MARGARINE
Made from nut oils: coconut, peanut or palm oil.
OLEOMARGARINE
Made by churning a mixture of oils, milk and salt to a consistency similar to butter. It is used as a substitute for butter.
OLIVE OIL
Oil from flesh of ripe olives. Virgin olive oil is that which is first extracted and is better in flavor and appearance than the oil produced by the second or third pressing.
PEANUT OIL
The oil extracted from peanuts. A by product of peanut butter.
SUET
Clear, white fat of beef and mutton, usually from around the heart or kidney.
SWEET BUTTER
Made from sweet cream. Unsalted.
WHIPPED BUTTER
Butter into which air has been whipped.
FLOURS
ALL PURPOSE FLOUR
A blend of hard or soft wheat flours, which is lower in protein than bread flour but higher than cake flour. It can be used with good results for all types of homebred products.
BRAN
A by product of whole wheat flour. It contains some of the outer husk and some of the endosperm.
BREAD FLOUR
Milled from inner part of hard or spring wheat.
BUCKWHEAT FLOUR
Milled from the finely ground buckwheat kernel.
CAKE FLOUR
Milled from soft wheat, the most highly refined flour milled; granulation uniform; protein content very low and also very delicate in quality.
ENTIRE WHEAT, GRAHAM OR WHOLE WHEAT FLOUR
Milled from cleaned whole wheat grain.
PASTRY FLOUR
Usually made of soft wheat; low in protein and finely milled, though not as fine as cake flour.
RICE FLOUR
Milled from rice.
RYE FLOUR
Milled from rye grain. More like wheat flour in bread making qualities than any other grain.
SELF RISING FLOUR
Milled from soft or winter wheat and has salt and leavening added.
SOYBEAN FLOUR
Milled from soybeans.
MILK
BUTTERMILK
The product remaining after fat has been removed from sweet or sour milk or cream in the process of churning.
CERTIFIED MILK
Milk produced under carefully controlled hygienic conditions so it has a low bacteria count. It is usually pasteurized.
CULTURED BUTTERMILK
Products made by souring pasteurized skimmed milk with a suitable culture of lactic acid bacteria.
DRY MILK
Milk from which all the water has been removed. Sold in powdered form.
EVAPORATED MILK
Milk from which more than half of the water has been removed by heating in a vacuum. It is homogenized, canned, then sealed in sterilized containers.
HOMOGENIZING PROCESS
Mechanical treatment of milk reducing the size and increasing the number of fat globules. Cream does not rise to the surface after this treatment but remains dispersed throughout the milk.
IRRADIATED EVAPORATED MILK
Milk which is treated after evaporation with ultraviolet rays to increase the Vitamin D content, then homogenized and sealed.
MALTED MILK
Product made by drying a combination of whole milk and liquid separated from a mach of ground barley malt and wheat flour. It may contain sodium chloride, sodium bicarbonate, or potassium bicarbonate.
PASTEURIZED MILK
Milk that has been heated to a temperature not lower than 142 degrees Fahrenheit for 30 minutes to destroy bacteria, then cooled at once to 50 degrees or lower.
SKIMMED MILK
Portion of milk remaining after part or all of the cream has been removed.
SOUR CREAM
Cream which is soured naturally by the action of lactic acid bacteria or by the addition of lemon juice or vinegar.
SOUR MILK
Milk soured naturally by the action of lactic acid bacteria or by the addition of lemon juice or vinegar.
SWEETENED CONDESED MILK
Sweetened whole milk from which a large amount of water has been evaporated.
VITAMIN D MILK
Milk with increased vitamin D content.
SIRUPS
CANE SIRUP
The concentrated sap of sugar cane.
CORN SIRUP
Made from corn.
CRYSTAL WHITE SIRUP
Corn sirup, granulated sugar and vanilla.
GOLDEN SIRUP
Corn sirup and refiners' sugar.
FLAVORED SIRUP
Corn sirup with one or more of the following flavorings: maple, honey, sorghum and butterscotch.
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HONEY
A sirupy sweet material out of nectar of flowers, elaborated in honey sac of the honey bee and stored in their nests.
MAPLE SIRUP
The concentrated sap of the maple tree.
MOLASSES
The reduced liquor from which raw sugar has crystallized.
REFINERS' SIRUP
The liquor obtained in the process of refining sugar.
SORGHUM SIRUP
Obtained by clarification and concentration of juice of the sugar sorghum. Not to be confused with molasses.
SUGAR
BROWN SUGAR
Contains some of the molasses found in the juices from the sugar cane.
CONFECTIONERS' SUGAR
Powdered sugar which has been sifted and made into a very fine powder.
CORN SUGAR
Sugar manufactured from corn.
CUBE SUGAR
Crystals of granulated sugar pressed together into molds and cut into cubes.
GRANULATED SUGAR
Refined into crystals or granulated form from either sugar cane or beets.
LOAF SUGAR
Same as cube sugar except cut into different shapes.
MAPLE SUGAR
Crystalized maple sirup.
POWDERED SUGAR
Granulated sugar powdered by pressure.