FOOD RESOURCE COLLEGE OF HEALTH AND HUMAN SCIENCES, OREGON STATE UNIVERSITY
WARMING
Garrett, Theodore Francis (edited by). 1898. the Encyclopedia of Practical Cookery. L. Upcott Gill, 170, Strand, W.C. London. Vol. iv
is so exceedingly indefinite that cooks would do well to expunge it from their vocabulary, excepting as applied to plates and dishes-which are often warmed more than is required-spoons, and such-like. Foods that are to be served hot should not be described as warm, nor should "to warm" be a sufficient description of the mode of cooking those foods are to be served hot. To "warm up" is therefore3 not a genuine cookery phrase and to "warm through" is open to the same objection.