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 page i

Medical Language
For Modern Health Care
Fifth Edition

Rachel C. Basco, MS, RRT

Bossier Parish Community College

Rhonna Krouse-Adams, MS
College of Western Idaho

David M. Allan, MA, MD

 page ii

MEDICAL LANGUAGE FOR MODERN HEALTH CARE

Published by McGraw Hill LLC, 1325 Avenue of the Americas, New York, NY
10019. Copyright ©2023 by McGraw Hill LLC. All rights reserved. Printed in the
United States of America. No part of this publication may be reproduced or
distributed in any form or by any means, or stored in a database or retrieval
system, without the prior written consent of McGraw Hill LLC, including, but not
limited to, in any network or other electronic storage or transmission, or
broadcast for distance learning.

Some ancillaries, including electronic and print components, may not be

available to customers outside the United States.

This book is printed on acid-free paper.

1 2 3 4 5 6 7 8 9 LMN 27 26 25 24 23 22

ISBN 978-1-265-24548-1
MHID 1-265-24548-7

Cover Image: Shutterstock/Liya Graphics

All credits appearing on page or at the end of the book are considered to be an
extension of the copyright page.

The Internet addresses listed in the text were accurate at the time of
publication. The inclusion of a website does not indicate an endorsement by the
authors or McGraw Hill LLC, and McGraw Hill LLC does not guarantee the
accuracy of the information presented at these sites.

mheducation.com/highered
 page iii

ABOUT THE AUTHORS

Rachel Curran Basco

Rachel Basco earned her BS in Cardiopulmonary
Science and MS in Health Sciences from Louisiana
State University Health Science Center, School of
Allied Health Professions. She worked as a registered
respiratory therapist for 10 years and then began her
career in college instruction in respiratory therapy at
LSU-SAHP in Shreveport, LA. She is an Assistant
Professor at Bossier Parish Community College in
Bossier City, LA. She instructs medical terminology
and anatomy & physiology courses.
Rachel resides in Shreveport with her husband and
always finds time to visit her relatives in Colorado,
Texas, and her home state of Wisconsin.

Rhonna Krouse-Adams
Rhonna Krouse-Adams is an Associate Professor in
the department of Health Sciences at the College of
Western Idaho. She received a MS from Boise State
University. In 2009. Rhonna was provided the unique
opportunity to be a founding member of a brand-new
community college that opened in 2010. There she
was able to build the Health Science Department and
a nationally recognized Public Health degree.
Presently, Rhonna serves as the curriculum developer
for both the health science and public health
programs and developing educational content for her
school and others. Her present project is with the
League of Innovation, CDC, AHA developing CEC
modules for health care workers on infectious
disease.

David Allan
David Allan received his medical training at
Cambridge University and Guy’s Hospital in England.
He was Chief Resident in Pediatrics at Bellevue
Hospital in New York City before moving to San Diego,
California.
Dr. Allan has worked as a family physician in
England, a pediatrician in San Diego, and Associate
Dean at the University of California, San Diego School
of Medicine. He has designed, written, and produced
more than 100 award-winning multimedia programs
with virtual reality as their conceptual base. Dr. Allan
resides happily in San Diego and enjoys the warmth
of the people, the weather, and the beaches.
 page iv

BRIEF CONTENTS
1 The Anatomy of Medical Terms 1
2 Word Analysis and Communication 18
3 The Body as a Whole 30
4 Integumentary System 57
5 Digestive System 92
6 Urinary System 145
7 Male Reproductive System 177
8 Female Reproductive System 204
9 Nervous System 262
10 Cardiovascular System 315
11 Blood 361
12 Lymphatic and Immune System 395
13 Respiratory System 424
14 Skeletal System 461
15 Muscles and Tendons, Physical Medicine and
Rehabilitation (PM&R) 502
16 Special Senses of the Eye and Ear 527
17 Endocrine System 574
18 Mental Health 614
19 Geriatrics 640
20 Cancer 657
21 Radiology and Nuclear Medicine 681
22 Pharmacology 698
DETAILED CONTENTS page v

CHAPTER 1 The Anatomy of

Medical Terms: The
Foundation of Medical
Language 1
Section 1.1 Roots and
Combining Forms
2
Section 1.2 Suffixes 4
Nucleus Medical Media
Section 1.3 Prefixes 7
Section 1.4 Unique Medical
Words 9
Chapter 1 Review 12

CHAPTER 2 Word Analysis and

Communication: The
Language of Health
Care 18
Word Analysis
and Definition
19
 Section 2.1
2.2 Plurals and
Pronunciation
20
Section 2.3 Precision in
Communicati
2014 Nucleus Medical Mediaon 22
Chapter 2
Review 24

CHAPTER 3 The Body as a Whole:

The Language of
Anatomy 30
Section 3.1 Organization
of the Body
31
Section 3.2 Basic
Genetics and
Genetic
2014 Nucleus Medical MediaMedicine 40
Section 3.3 Anatomic
Position, Planes,
and Directions
43
Chapter 3 Review 48
 CHAPTER 4 Integumentary System:
The Language of
Dermatology 57
Section 4.1 Functions
and Structure
of the Skin
58
Section 4.2 Accessory
2014 Nucleus Medical MediaSkin Organs
62
Section 4.3 Disorders
and Diseases of
the Skin and
Accessory Organs
66
Section 4.4 Burns and
Injuries to the
Skin 75
Section 4.5 Procedures and
Pharmacology
79
Chapter 4 Review 84
Digestive System: The Language of page vi
Gastroenterology 92

The Digestive
System 93
 Section 5.1
5.2 Mouth,
Pharynx, and
Esophagus
96
Section 5.3 Digestion—
2014 Nucleus Medical MediaStomach,
Small, and
Large
Intestine 100
Section 5.4 Digestion—Liver,
Gallbladder, and
Pancreas 108
Section 5.5 Disorders of the
Digestive System
112
Section 5.6 Procedures and
Pharmacology of
the Digestive
System 126
Chapter 5 Review 135

CHAPTER 6 Urinary System: The

Language of Urology
145
Urinary System
and Kidneys 146
 Section 6.1
6.2 Ureters,
Urinary
Bladder, and
Urethra 150
Section 6.3 Disorders of
2014 Nucleus Medical Mediathe Urinary
System 152
Section 6.4 Procedures
and
Pharmacology
158
Chapter 6 Review 169

CHAPTER 7 Male Reproductive

System: The Language
of Reproduction 177
Section 7.1 Male
Reproduction
178
Section 7.2 The Penis,
Spermatic
2014 Nucleus Medical MediaDucts, and
Accessory
Glands 182
Section 7.3 Disorders of the
Male
 Reproductive
System 188
Section 7.4 Procedures and
Pharmacology
194
Chapter 7 Review 197

CHAPTER 8 Female Reproductive

System: The Languages
of Gynecology and
Obstetrics 204
Section 8.1 External
Genitalia and
Vagina 205
Section 8.2 Ovaries,
Uterine
2014 Nucleus Medical MediaTubes, and
Uterus 207
Section 8.3 Disorders of
the Female
Reproductive
Tract 213
Section 8.4 Procedures and
Pharmacology-
Gynecology 224
 Section 8.5 Obstetrics:
Pregnancy and
Childbirth 231
Section 8.6 Disorders of
Pregnancy and
Childbirth 237
Section 8.7 Procedures and
Pharmacology-
Obstetrics 242
Section 8.8 The Breast
Anatomy and
Disorders 246
Section 8.9 Procedures and
Pharmacology of
the Breast 250
Chapter 8 Review 254
Nervous System: The Language of Neurology 262 page vii

Section 9.1 Functions

and Structure
of the
Nervous
System 263
2014 Nucleus Medical Media
Section 9.2 The Brain
and Cranial
Nerves 269
 Section 9.3 Disorders of the
Brain and Cranial
Nerves 277
Section 9.4 Disorders of the
Spinal Cord and
Peripheral Nerves
291
Section 9.5 Procedures and
Pharmacology
299
Chapter 9 Review 308

CHAPTER 10 Cardiovascular System:

The Language of
Cardiology 315
Section 10.1The Heart
316
Section 10.2Circulatory
Systems
323
2014 Nucleus Medical Media
Section 10.3Disorders of
the Heart
and
Circulatory
System 330
Section 10.4Procedures and
Pharmacology
 340
Chapter 10 Review 350

CHAPTER 11 Blood: The Language of

Hematology 361
Section 11.1Components
of Blood
362
Section 11.2Red Blood
Cells
2014 Nucleus Medical Media(Erythrocytes
) 365
Section 11.3White Blood
Cells
(Leukocytes)
367
Section 11.4Blood Groups and
Hemostasis 370
Section 11.5Disorders of
Blood Cells 374
Section 11.6Procedures and
Pharmacology
380
Chapter 11 Review 387
 Lymphatic and Immune
CHAPTER 12
Systems: The Language
of Immunology 395
Section 12.1Lymphatic
System 396
Section 12.2Immune
System 401
Section 12.3Disorders of
2014 Nucleus Medical Mediathe
Lymphatic
and Immune
System 405
Section 12.4Procedures and
Pharmacology
412
Chapter 12 Review 418

3 Respiratory System: The Language of Pulmonology page viii

424

Section 13.1Respiratory
System 425
Section 13.2Upper
Respiratory
Tract 427
2014 Nucleus Medical Media
Section 13.3Lower
Respiratory
 Tract 431
Section 13.4Disorders of the
Respiratory
System 435
Section 13.5Procedures and
Pharmacology
444
Chapter 13 Review 452

CHAPTER 14 Skeletal System:

Language of
Orthopedics 461
Section 14.1Functions of the
Skeletal System
462
Section 14.2The Axial and
alengo/E+/Getty Images Appendicular
Skeleton 470
Section 14.3Disorders and
Injuries of
Skeleton System
481
Section 14.4Procedures and
Pharmacology
489
Chapter 14 Review 494
 CHAPTER 15 Muscles and Tendons,
Physical Medicine and
Rehabilitation (PM&R):
The Languages of
Orthopedics and
Rehabilitation 502
Section 15.1Muscles and
Tendons 503
Section 15.2Muscles and
Tendons of the
Adike/Shutterstock Upper and Lower
Extremities 505
Section 15.3Disorders and
Injuries of
Muscles and
Tendons 510
Section 15.4Procedures and
Pharmacology
512
Section 15.5Physical Medicine
and
Rehabilitation
(PM&R) 517
Chapter 15 Review 521
 Special Senses of the
CHAPTER 16 Eye and Ear: The
Languages of
Ophthalmology and
Otology 527
Section 16.1Accessory
Structures,
Extrinsic Eye
Muscles and
Functions of
the Eye 528
2014 Nucleus Medical Media
Section 16.2Disorders of
the Eye 535
Section 16.3Procedures and
Pharmacology for
the Eye 542
Section 16.4The Ear and
Hearing 548
Section 16.5Disorders of the
Ear 554
Section 16.6Procedures and
Pharmacology for
the Ear 557
Chapter 16 Review 563

7 Endocrine System: The Language of Endocrinology page ix

574
 Section 17.1Endocrine
System
Overview
575
Section 17.2Disorders of
2014 Nucleus Medical Mediathe
Endocrine
System 584
Section 17.3Procedures and
Pharmacology
596
Chapter 17 Review 608

CHAPTER 18 Mental Health: The

Languages of
Psychology and
Psychiatry 614
Section 18.1Mental
Health and
Affective
Disorders
615
2014 Nucleus Medical Media
Section 18.2Anxiety
Disorders
618
 Section 18.3Schizophrenia
and Personality
Disorders 620
Section 18.4Procedures and
Pharmacology
625
Chapter 18 Review 633

CHAPTER 19 Geriatrics: The

Language of
Gerontology 640
Section 19.1Aging and
Senescence
641
Section 19.2Disorders of
Aging 646
2014 Nucleus Medical Media
Section 19.3Dying and
Death 649
Chapter 19 Review 652

CHAPTER 20 Cancer: The Language

of Oncology 657
Types of Cancer
658
 Section 20.1
20.2Detecting
Cancer 665
Section 20.3Treating
Cancer 668
Chapter 20
2014 Nucleus Medical MediaReview
673

CHAPTER 21 Radiology and Nuclear

Medicine: The
Language of Medical
Imaging 681
Section 21.1Production of
X-ray Images
682
Section 21.2Nuclear
Medicine
2014 Nucleus Medical Media 688
Chapter 21
Review
692

2 Pharmacology: The Language of Pharmacology 698 page x

 Section 22.1Drug Names,
Standards,
and
References
699
2014 Nucleus Medical Media
Section 22.2The
Administratio
n of Drugs
702
Section 22.3Accuracy and
Safety in Drug
Administration
705
Chapter 22 Review 711

Appendix A: Word
Parts A-2
Appendix B:
Abbreviations A-21
Glossary G-1
Index I-1
 page xi

ACKNOWLEDGMENTS
We wish to acknowledge with great appreciation the
most valuable contributions that Karen Lockyer, BA,
RHIT, CPC, made to the first three editions of this
book. Karen’s expertise and knowledge were intrinsic
to the foundation of the book’s approach. The text
wouldn’t be what it has become without her
involvement. We would also like to thank Michele
Kaufman, PharmD, BCGP for her contributions and
assistance with Chapter 22: Pharmacology.
Thank you as well to the extraordinary efforts of a
talented group of individuals at McGraw Hill
Education who made this textbook and its ancillaries
come together: Portfolio Director, Michelle Vogler;
Portfolio Manager, Marah Bellegarde; Product
Developer, Erin DeHeck; Marketing Manager, Jim
Connely; SmartBook Product Developer, Joan Weber;
Project Managers, Jeni McAtee and Brent dela Cruz;
Designer, David Hash; and Content Licensing
Specialist, Beth Cray.
We would like to recognize the valuable
contributions of those who helped guide our
developmental decisions with their insightful reviews
and suggestions: Fifth Edition Reviewers Hiren Darji
Ancora Education
Tim Gilmore
Louisiana State University
Barbara Goldman
Palm Beach State College
Michael D. Gruich
Stark State Colllege
Dr. Shahin Kanani
Seminole State College of Florida
Dr. Kristine N. Kraft University of Akron
Kren McManus
North Hennepin Community College
Sean F. Peck
Arizona Western College
Shari Smith
McCann School of Business and Technology
Cheryl Travelstead
Tidewater Community College
Danette Vercher
Ancora Education
 page xii

PREFACE
Medical terminology is not just another subject for
which you memorize the facts and then forget them
when you move on to your next course. Medical
language will be used throughout your studies, as
well as every day on your job. Health care
professionals use specific terms to describe and talk
about objects and situations they encounter each
day.
Like every language, medical terminology changes
constantly as new knowledge is discovered. Modern
medical terminology is a language constructed over
centuries, using words and elements from Greek and
Latin origins as its building blocks. Some 15,000 or
more words are formed from 1,200 Greek and Latin
roots. It serves as an international language, enabling
medical scientists from different countries and in
different medical fields to communicate with a
common understanding.
In your world as a health care professional,
medical terminology enables you to communicate
with your team leader, with other health care
professionals on your team, and with other
professionals in different disciplines outside your
team. Understanding medical terminology also
enables you to translate the medical terms into
language your patients can understand, thus
improving the quality of their care and demonstrating
your professionalism. Your understanding of medical
terminology will make you a successful student and
health professional.

ORGANIZATION OF CONTENT

In this new edition, chapters have been organized for

consistency and continuity to enhance student
retention. For all major organ systems, the chapters
will be placed in sections and will begin with an
overview of the anatomy and physiology of the
system. The following section will cover the common
pathology associated with that organ system. The
final sections will cover diagnostic and therapeutic
procedures along with pharmacology. Each chapter is
structured around a consistent and unique framework
of learning devices including illustrations, Word
Analysis and Definition (WAD) tables, and end-of-
section Checkpoints. Regardless of the organ system
being covered, the structure enables you to develop
a consistent learning strategy, making the fifth
edition of Medical Language For Modern Health Care
a superior learning tool.

Word Analysis and Definition Boxes

and Case Reports The medical terms
covered in each lesson are introduced
in context and then to facilitate easy
reference and review, the terms also
are listed in boxes as a group. The
Word Analysis and Definition (WAD)
boxes list the term and its
pronunciation, elements, and
definition in a concise, color-coded,
at-a-glance format. Case Reports can
be found within Checkpoints and
Chapter-End exercises providing the
students opportunities to apply and
reinforce their knowledge of medical
terms.
Section and Chapter-End Exercises
Each section ends with exercises designed to allow
you to check your basic understanding of the terms
you just learned. These checkpoints can be used by
instructors as assignments or in-class activities or by
students for self-evaluation.
At the end of each chapter, you will find chapter
review of exercises that ask you to apply what you
learned in all the lessons of a chapter. These
exercises reinforce learning of each chapter’s terms
and help you go beyond mere memorization to think
critically about the medical language page xiii
you use. In addition to reviewing and
recalling the definitions of terms learned in the
chapter, you will be asked to use medical terms in
new and different ways.
Additional Learning Tools
Did you know? boxes appear throughout each
chapter and provide additional interesting pieces of
information that related to the chapter content. Each
chapter also includes an abbreviation table and a
Disorder or Disease table.

NEW TO THE FIFTH EDITION:

Learning outcomes have been streamlined for each
chapter for easy organization and assessment.
Every chapter has been reorganized into sections that are
consistent across all chapters.
Chapters have been updated with the latest trends in
medicine, including COVID-19.
The case studies have been enhanced to support practical
application of the terms learned.
Pronunciation questions have been added to each chapter
to develop effective communication.
Multiple new activities have been added to the instructor
manual to enhance in-person and online learning.

NEW TO CONNECT WITH THE FIFTH

EDITION:
All Connect questions are now tagged to CAAHEP and
ABHES requirements for easy assessment and reporting
for accreditation.
All new activities were added to support medical
terminology fundamentals for each organ system.
Another random document with
no related content on Scribd:
 SOUFFLÉS.

The admirable lightness[132] and delicacy of a well-made soufflé

render it generally a very favourite dish, and it is now a fashionable
one also. It may be greatly varied in its composition, but in all cases
must be served the very instant it is taken from the oven; and even in
passing to the dining-room it should, if possible, be prevented from
sinking by a heated iron or salamander held above it. A common
soufflé-pan may be purchased for four or five shillings, but those of
silver or plated metal, which are of the form shown at the
commencement of this chapter, are of course expensive; the part in
which the soufflé is baked is placed within the more ornamental dish
when it is drawn from the oven. A plain, round, cake-mould, with a
strip of writing paper six inches high, placed inside the rim, will
answer on an emergency to bake a soufflé in. The following receipt
will serve as a guide for the proper mode of making it: the process is
always the same whether the principal ingredient be whole rice
boiled very tender in milk and pressed through a sieve, bread-
crumbs soaked as for a pudding and worked through a sieve also,
arrow-root, potato-flour, or aught else of which light puddings in
general are made.
132. This is given to every description of soufflé in the same manner as to Savoy
or sponge-cakes, by mingling gently with the other ingredients the whites of
eggs whisked to a solid mass or snow froth,—that is to say, that no portion of
them must remain in a liquid state. For the proper mode of preparing them,
see commencement of the chapter of Cakes, page 540: soufflé-puddings are
rendered light in the same manner, and steamed instead of being boiled.

Take from a pint and a half of new milk or of cream sufficient to

mix four ounces of flour of rice to a perfectly smooth batter; put the
remainder into a very clean, well-tinned saucepan or stewpan, and
when it boils, stir the rice briskly to it; let it simmer, keeping it stirred
all the time, for ten minutes, or more should it not be very thick; then
mix well with it two ounces of fresh butter, one and a half of pounded
sugar, and the grated rind of a fine lemon (or let the sugar which is
used for it be well rubbed on the lemon before it is crushed to
powder); in two or three minutes take it from the fire, and beat
quickly and carefully to it by degrees the yolks of six eggs; whisk the
whites to a very firm solid froth, and when the pan is buttered, and all
else quite ready for the oven, stir them gently to the other
ingredients; pour the soufflé immediately into the pan and place it in
a moderate oven, of which keep the door closed for a quarter of an
hour at least. When the soufflé has risen very high, is of a fine
colour, and quite done in the centre, which it will be in from half to
three-quarters of an hour, send it instantly to table. The exact time
for baking it depends so much on the oven that it cannot be precisely
specified. We have known quite a small one not too much baked in
forty-five minutes in an iron oven; but generally less time will suffice
for them: the heat, however, should always be moderate.
New milk or cream, 1-1/2 pint; flour of rice, 4 oz.; fresh butter, 2
oz.; pounded sugar, 1-1/2 oz.; eggs, 6; grain of salt; rind, 1 lemon: 30
to 45 minutes.
Obs. 1.—The soufflé may be flavoured with vanilla, orange-
flowers, or aught else that is liked. Chocolate and coffee also may be
used for it with soaked bread: a very strong infusion of the last, and
an ounce or two of the other, melted with a little water, are to be
added to the milk and bread.
Obs. 2.—A soufflé is commonly served in a dinner of ceremony as
a remove of the second-course roast; but a good plan for this, as for
a fondu, is to have it quickly handed round, instead of being placed
upon the table.
 LOUISE FRANKS’ CITRON SOUFFLÉ.

To obtain the flavour of the citron-rind for this celebrated Swedish

soufflé, take a lump of sugar which weighs two ounces and a half,
and rub it on the fruit to extract the essence, or should the citron not
be sufficiently fresh to yield it by this means, pare it off in the thinnest
possible strips and infuse it by the side of the fire in the cream of
which the soufflé is to be made. Should the first method be pursued,
crush the sugar to powder and dry it a little before it is added to the
other ingredients. Blend very smoothly two ounces of potato-flour
with a quarter of a pint of milk, and pour boiling to them a pint of
good cream; stir the mixture in a large basin or bowl until it thickens,
then throw in a grain of salt, two ounces of fresh butter just dissolved
in a small saucepan, and the sugar which has been rubbed on the
citron; or should the rind have been pared, the same weight some of
which is merely pounded. Add next, by degrees, the thoroughly
whisked yolks of six fresh eggs, or seven should they be very small.
Beat the whites lightly and quickly until they are sufficiently firm to
remain standing in points when dropped from the whisk; mix them
with the other ingredients at the mouth of the oven, but without
beating them; fill the soufflé-pan less than half full; set it instantly into
the oven, which should be gentle, but not exceedingly slow, close the
door immediately, and do not open it for fifteen or twenty minutes: in
from thirty to forty the soufflé will be ready for table unless the oven
should be very cool: a fierce degree of heat will have a most
unfavourable effect upon it.
Rind of half citron (that of a Seville orange may be substituted on
occasions); sugar, 2-1/2 oz.; cream, 1 pint; potato-flour, 2 oz.; milk,
1/4 pint; butter, 2 oz.; yolks and white of 6 large or of 7 small eggs:
30 to 40 minutes, or more in very slow oven.
Obs.—The fresh citron would appear to be brought as yet but very
sparingly into the English market, though it may sometimes be
procured of first-rate fruiterers. Nothing can well be finer than its
highly aromatic flavour, which is infinitely superior to that of any other
fruit of its species that we have ever tasted. We have had delicious
preparations made too from the young green citron when extremely
small, of which we may have occasion to speak elsewhere.
 A FONDU, OR CHEESE SOUFFLÉ.

Mix to a smooth batter, with a quarter of a pint of new milk, two

ounces of potato-flour, arrow-root, or tous les mois; pour boiling to
them three-quarters of a pint more of milk, or of cream in preference:
stir them well together, and then throw in two ounces of butter cut
small. When this is melted, and well-beaten into the mixture, add the
well-whisked yolks of four large or of five small eggs, half a
teaspoonful of salt, something less of cayenne, and three ounces of
lightly-grated cheese, Parmesan or English, or equal parts of both.
Whisk the whites of the eggs to a quite firm and solid froth; then
proceed, as for a soufflé, to mix and bake the fondu.
20 minutes.
 OBSERVATIONS ON OMLETS, FRITTERS, &C.

The composition and nature of a soufflé, as we have shown, are

altogether different, but there is no difficulty in making good omlets,
pancakes, or fritters; and as they may be expeditiously prepared and
served, they are often a very convenient resource when, on short
notice, an addition is required to a dinner. The eggs for all of them
should be well and lightly whisked; the lard for frying batter should be
extremely pure in flavour, and quite hot when the fritters are dropped
in; the batter itself should be smooth as cream, and it should be
briskly beaten the instant before it is used. All fried pastes should be
perfectly drained from the fat before they are served, and sent to
table promptly when they are ready. Eggs may be dressed in a
multiplicity of ways, but are seldom more relished in any form than in
a well-made and expeditiously served omlet. This may be plain, or
seasoned with minced herbs and a very little eschalot, when the last
is liked, and is then called an “Omlette aux fines herbes;” or it may
be mixed with minced ham, or grated cheese; in any case, it should
be light, thick, full-tasted, and fried only on one side; if turned in the
pan, as it frequently is in England, it will at once be flattened and
rendered tough. Should the slight rawness which is sometimes found
in the middle of the inside, when the omlet is made in the French
way, be objected to, a heated shovel, or a salamander, may be held
over it for an instant, before it is folded on the dish. The pan for frying
it should be quite small; for if it be composed of four or five eggs
only, and then put into a large one, it will necessarily spread over it
and be thin, which would render it more like a pancake than an
omlet; the only partial remedy for this, when a pan of proper size
cannot be had, is to raise the handle of it high, and to keep the
opposite side close down to the fire, which will confine the eggs into
a smaller space. No gravy should be poured into the dish with it, and
indeed, if properly made, it will require none. Lard is preferable to
butter for frying batter, as it renders it lighter; but it must not be used
for omlets.
 A COMMON OMLET.

Six eggs are sufficient for an omlet of moderate size. Let them be
very fresh; break them singly and carefully; clear them in the way we
have already pointed out in the introduction to boiled puddings, or
when they are sufficiently whisked pour them through a sieve, and
resume the beating until they are very light. Add to them from half to
a whole teaspoonful of salt, and a seasoning of pepper. Dissolve in a
small frying-pan a couple of ounces of butter, pour in the eggs, and
as soon as the omlet is well risen and firm throughout, slide it on to a
hot dish, fold it together like a turnover, and serve it immediately;
from five to seven minutes will fry it.
For other varieties of the omlet, see the observations which
precede this.
Eggs, 5; butter, 2 oz.; seasoning of salt and pepper: 5 to 7
minutes.
 AN OMLETTE SOUFFLÉ. SECOND COURSE REMOVE OF
ROAST.[133]
133. Served also as an entremets.

Separate, as they are broken, the whites from the yolks of six fine
fresh eggs; beat these last thoroughly, first by themselves and then
with four tablespoonsful of dry, white sifted sugar, and the rind of half
a lemon grated on a fine grater. Whisk the whites to a solid froth, and
just before the omlet is poured into the pan, mix them well, but
lightly, with the yolks. Put four ounces of fresh butter into a very
small delicately clean omlet or frying pan, and as soon as it is all
dissolved, add the eggs and stir them round that they may absorb it
entirely. When the under side is just set, turn the omlet into a well-
buttered dish, and send it to a tolerably brisk oven. From five to ten
minutes will bake it; and it must be served the instant it is taken out;
carried, indeed, as quickly as possible to table from the oven. It will
have risen to a great height, but will sink and become heavy in a
very short space of time: if sugar be sifted over it, let it be done with
the utmost expedition.
Eggs, 6; sugar, 4 tablespoonsful; rind, 1/2 lemon; butter, 4 oz.:
omlet baked, 5 to 10 minutes.
Obs.—This omlette may be served on a layer of apricot-
marmalade which must be spread over the dish in which it is to be
baked, and sent to table before the omlette is turned into it.
 PLAIN COMMON FRITTERS.

Mix with three well-whisked eggs a quarter of a pint of milk, and

strain them through a fine sieve; add them gradually to three large
tablespoonsful of flour, and thin the batter with as much more milk as
will bring it to the consistence of cream; beat it up thoroughly at the
moment of using it, that the fritters may be light. Drop it in small
portions from a spouted jug or basin into boiling lard; when lightly
coloured on one side, turn the fritters, drain them well from the lard
as they are lifted out, and serve them very quickly. They are eaten
generally with fine sugar, and orange or lemon juice: the first of these
may be sifted quickly over them after they are dished, and the
oranges or lemons halved or quartered, and sent to table with them.
The lard used for frying them should be fresh and pure-flavoured: it
renders them more crisp and light than butter, and is, therefore,
better suited to the purpose. These fritters may be agreeably varied
by mingling with the batter just before it is used two or three ounces
of well cleaned and well dried currants, or three or four apples of a
good boiling kind not very finely minced. Double the quantity of
batter will be required for a large dish.
Eggs, 3; flour, 3 tablespoonsful; milk, 1/4 to 1/2 pint.
 PANCAKES.

These may be made with the same batter as fritters, if it be

sufficiently thinned with an additional egg or two, or a little milk or
cream, to spread quickly over the pan: to fry them well, this ought to
be small. When the batter is ready, heat the pan over a clear fire and
rub it with butter in every part, then pour in sufficient batter to spread
over it entirely, and let the pancake be very thin: in this case it will
require no turning, but otherwise it must be tossed over with a
sudden jerk of the pan, in which the cook who is not somewhat
expert will not always succeed; therefore the safer plan is to make
them so thin that they will not require this. Keep them hot before the
fire or in the stove-oven until a sufficient number are ready to send to
table, then proceed with a second supply, as they should always be
quickly served. Either pile them one on the other with sugar strewed
between, or spread quickly over them, as they are done, some
apricot or other good preserve, and roll them up: in the latter case,
they may be neatly divided and dished in a circle. Clotted cream is
sometimes sent to table with them. A richer kind of pancake may be
made with a pint of cream, or of cream and new milk mixed, five
eggs or their yolks only, a couple of ounces of flour, a little pounded
cinnamon or lemon-rind rasped on sugar and scraped into them, with
two ounces more of pounded sugar, and two ounces of clarified
butter: a few ratifias rolled to powder may be added at pleasure, or
three or four macaroons.
From 4 to 5 minutes.
 FRITTERS OF CAKE AND PUDDING.

Cut plain pound, or rice cake, or rich seed cake, into small square
slices half an inch thick; trim away the crust, fry them slowly a light
brown in a small quantity of fresh butter, and spread over them when
done a layer of apricot-jam, or of any other preserve, and serve them
immediately. These fritters are improved by being moistened with a
little good cream before they are fried: they must then be slightly
floured. Cold plum-pudding sliced down as thick as the cake, and
divided into portions of equal size and good form, then dipped into
French or English batter and gently fried, will also make an
agreeable variety of fritter. Orange marmalade and Devonshire
cream may be served in separate layers on the seed cake fritters.
The whole of the above may be cut of uniform size and shaped with
a round cake-cutter.
 MINCEMEAT FRITTERS.

With half a pound of mincemeat mix two ounces of fine bread-

crumbs (or a tablespoonful of flour), two eggs well beaten, and the
strained juice of half a small lemon. Mix these well, and drop the
fritters with a dessertspoon into plenty of very pure lard or fresh
butter; fry them from seven to eight minutes, drain them on a napkin
or on white blotting paper, and send them very hot to table: they
should be quite small.
Mincemeat, 1/2 lb.; bread-crumbs, 2 oz. (or flour, 1 tablespoonful);
eggs, 2; juice of 1/2 lemon: 7 to 8 minutes.
 VENETIAN FRITTERS.

(Very good.)
Wash and drain three ounces of whole rice, put it into a full pint of
cold milk, and bring it very slowly to boil; stir it often, and let it
simmer gently until it is quite thick and dry. When about three parts
done, add to it two ounces of pounded sugar, and one of fresh butter,
a grain of salt, and the grated rind of half a small lemon. Let it cool in
the saucepan, and when only just warm, mix with it thoroughly three
ounces of currants, four of apples chopped fine, a teaspoonful of
flour, and three large or four small well-beaten eggs. Drop the
mixture in small fritters, fry them in butter from five to seven minutes,
and let them become quite firm on one side before they are turned:
do this with a slice. Drain them as they are taken up, and sift white
sugar over them after they are dished.
Whole rice, 3 oz.; milk, 1 pint; sugar, 2 oz.; butter, 1 oz.; grated
rind of 1/2 lemon; currants, 3 oz.; minced apples, 4 oz.; flour, 1
teaspoonful; a little salt; eggs, 3 large, or 4 small: 5 to 7 minutes.
 RHUBARB FRITTERS.

The rhubarb for these should be of a good sort, quickly grown, and
tender. Pare, cut it into equal lengths, and throw it into the French
batter of page 130; with a fork lift the stalks separately, and put them
into a pan of boiling lard or butter: in from five to six minutes they will
be done. Drain them well and dish them on a napkin, or pile them
high without one, and strew sifted sugar plentifully over them. They
should be of a very light brown, and quite dry and crisp. The young
stalks look well when left the length of the dish in which they are
served, and only slightly encrusted with the batter, through which
they should be merely drawn.
5 to 6 minutes.
 APPLE, PEACH, APRICOT, OR ORANGE FRITTERS.

Pare and core without dividing the apples, slice them in rounds the
full size of the fruit, dip them into the same batter as that directed for
the preceding fritters, fry them a pale brown, and let them be very
dry. Serve them heaped high upon a folded napkin, and strew sifted
sugar over them. After having stripped the outer rind from the
oranges, remove carefully the white inner skin, and in slicing them
take out the pips; then dip them into the batter and proceed as for
the apple fritters. The peaches and apricots should be merely
skinned, halved, and stoned before they are drawn through the
batter, unless they should not be fully ripe, when they must first be
stewed tender in a thin syrup.
8 to 12 minutes
 BRIOCHE FRITTERS.

The brioche-paste,[134] when good, makes very superior

cannelons and fritters: it is, we should say, better in this form than in
that of the bun or cake, in which it is seen so commonly abroad.
Make it, for the fritters, into very small balls; roll them quite thin, put a
teaspoonful or less of rich preserve into each, moisten the edges
and fold the paste together securely, or with a small tin shape cut as
many rounds of the brioche as are wanted, place some preserve in
the centre of one half of these, moisten the edges, lay the remainder
lightly over them, press them carefully together and restore them to a
good form with the tin-cutter, by trimming them with it to their original
size; glide them gently into a pan of boiling lard, and fry them from
four and a half to five minutes. Serve them very hot, crisp, and dry,
piled on a folded napkin. The cannelons are made like those of
paste, and are very good. They are sometimes filled with lemon-
cheesecake mixture, or with Madame Werner’s (see Chapter XVIII.)
134. For this see page 347.
Fritters, 4-1/2 to 5 minutes; cannelons, 5 to 6 minutes.
 POTATO FRITTERS. (ENTREMETS.)

The same mixture as for potato puddings, Chapter XXI., if dropped

in small portions into boiling butter, and fried until brown on both
sides, will make potato-fritters. Half the proportion of ingredients will
be quite sufficient for a dish of these.
 LEMON FRITTERS. (ENTREMETS.)

Mix with six ounces of very fine bread-crumbs four of beef suet
minced as small as possible, four ounces of pounded sugar, a small
tablespoonful of flour, four whole eggs well and lightly whisked, and
the grated rind of one large or of two small lemons, with half or the
whole of the juice, at choice; but before this last is stirred in, add a
spoonful or two of milk or cream if needed. Fry the mixture in small
fritters for five or six minutes.
 CANNELONS. (ENTREMETS.)

Roll out very thin and evenly some

fine puff-paste into a long strip of from
three to four inches wide, moisten the
surface with a feather dipped in white
of egg, and cut it into bands of nearly
two inches wide; lay some apricot or
peach marmalade equally along
these, and fold the paste twice over it,
close the ends carefully, and when all
are ready, slide them gently into a pan of boiling lard;[135] as soon
as they begin to brown, raise the pan from the fire that they may not
take too much colour before the paste is done quite through. Five
minutes will fry them. Drain them well, and dry them on a soft cloth
before the fire; dish them on a napkin, and place one layer crossing
another, or merely pile them high in the centre. If well made, and
served of a light brown and very dry, these cannelons are excellent:
when lard is objected to butter may be used instead, but the paste
will then be somewhat less light. Only lard of the purest quality will
answer for the purpose.
135. Cannelons may be either baked or fried: if sent to the oven, they may first be
glazed with white of egg and sugar.

5 minutes.
 CANNELONS OF BRIOCHE PASTE. (ENTREMETS.)

Proceed exactly as for the cannelons above, substituting the

brioche for the puff-paste, and rolling it as thin as possible, as it
swells very much in the pan. Fine sugar may be sifted over these
after they are dried and dished.
4 or 5 minutes.