Toast soldiers are simply a slice of bread toasted, buttered and sliced into strips so that the individual soldiers can be dipped into your coddled egg, or whatever you are eating them with,
The leaves of the tobacco-plant are dried and variously prepared, forming a narcotic and sedative substance widely used for smoking, also for chewing, or in the form of snuff, and to a slight extent in medicine. Imported to Europe from the tropical regions of the Americas around the same time as the tomato and the potato, tobacco has had a checkered history. Detested by James I of England, it was banned from the court. The addictive properties of nicotine, whilst denied by many of the tobacco companies, are well documented as are the links between the smoking of tobacco and lung cancer. When Cambridge University was offered funding by British American Tobacco for a Chair, many letters were written stating the facts of these links and expressing dismay that the University would accept such money. However, historically, many individuals and companies with dubious associations have become famous for donations to high quality research. Nobel is an example. However, the best letter to the University was written by John Powells, in which he stated that the raison d'être of a University was to work to reveal the truth whilst the behaviour of the tobacco companies had shown a desire to suppress it. The late 20th and early 21st Century have brought the enactment of laws suppressing the smoking of tobacco in public places in the United States and parts of Europe.
Beating is a way of aerating some foods. Foods such as with eggs and cream are beaten to incorporate air. Sometimes that is all that is required, but there are times when the food will change its whole nature, particular if foods are beaten together, such as butter and sugar. Meat is also beaten to tenderise it.
To hold a mixture together by mixing in an egg or liquid or fat of some kind to make the mixture cohere.
To blanch means to lightly cook raw ingredients for varying amounts of time in boiling water, with or without salt and vinegar. The ingredients are then refreshed in cold water. It also means to cover with boiling water for a few seconds to facilitate peeling. Tomatoes, peaches, almonds and pistachios can be treated in this way with no damage to the flesh. Blanching is increasingly becoming synonymous with parboiling, as in preparing green vegetables for the freezer.
Blending applies to wines or teas or grains of different origins and qualities to produce a better result. This is usually a respectable practice but sometimes is not. It also applies to the mixing of ingredients together, such as flour and water, to make a smooth paste before adding more liquid, or the ingredients of a cake.
Boiling means to cook in liquid above boiling point (100ºC, 212ºF at sea level). It is apparent that a liquid is boiling when the surface bubbles and steam rises from it.
A method of preserving food, usually fruit but sometimes vegetables, by heating it to 130ºC and then putting it into sterilised bottles. I recall the rows of Kilner jars lined up in the outside larder when the plums, greengages and gooseberries came into season, and the slips of greased paper which were used to seal them.
Braising means foods that are browned in oil or butter and then surrounded by a small amount of liquid, water, stock or wine, and then covered and baked in a very slow oven for a long time. Vegetables and herbs are frequently added to the liqiud. This method can be applied to meats, fish or vegetables. It is a great method for cooking the tougher cuts of meat such as shanks, shoulder, brisket and so on. Pot roast is essentially a braise, where cheaper, but often extremely tasty cuts of meat, are baked with a small amount of liquid, so not stewed. Flavour and tenderness are imparted to the meat by this method.
