Boxes are the most varied of all receptacless. A box may be square, oblong, round or oval, or of an even less normal shape; it is usually opened by raising, sliding or removing the lid, which may be fastened by a catch, hasp or lock. Whatever its shape or purpose or the material of which it is fashioned, it is the direct descendant of the chest, one of the most ancient articles of domestic furniture. Its uses are infinite, and the name, preceded by a qualifying adjective, has been given to many objects of artistic or antiquarian interest.
Of the boxes which possess some attraction beyond their immediate purpose the feminine work-box is the commonest. It is usually fitted with a tray divided into many small compartments, for needles, reels of silk and cotton and other necessaries of stitchery. The date of its introduction is in considerable doubt, but 17th-century examples have come down to us, with covers of silk, stitched with beads and adorned with embroidery. In the 18th century no lady was without her work-box, and, especially in the second half of that period, much taste and elaborate pains were expended upon the case, which was often exceedingly dainty and elegant. These boxes are ordinarily portable, but sometimes form the top of a table.
But it is as a receptacle for snuff that the box has taken its most distinguished and artistic form. The snuff-box, which is now little more than a charming relic of a disagreeable practice, was throughout the larger part of the 18th century the indispensable companion of every man of birth and breeding. It long survived his sword, and was in frequent use until nearly the middle of the 19th century. The jeweller, the enameller and the artist bestowed infinite pains upon what was quite as often a delicate bijou as a piece of utility; fops and great personages possessed numbers of snuff-boxes, rich and more ordinary, their selection being regulated by their dress and by the relative splendour of the occasion. From the cheapest wood that was suitable at one time potato-pulp was extensively used to a frame of gold encased with diamonds, a great variety of materials was employed. Tortoise-shell was a favorite, and owing to its limpid lustre it was exceedingly effective. Mother-of-pearl was also used, together with silver, in its natural state or gilded. Costly gold boxes were often enriched with enamels or set with diamonds or other precious stones, and sometimes the lid was adorned with a portrait, a classical vignette, or a tiny miniature, often some choice work by an old master. After snuff-taking had ceased to be general it lingered for some time among diplomatists, either because as Talleyrand explained they found a ceremonious pinch to be a useful aid to reflection in a business interview, or because monarchs retained the habit of bestowing snuff-boxes upon ambassadors and other intermediaries, who could not well be honored in any other way. It is, indeed, to the cessation of the habit of snuff-taking that we may trace much of modern lavishness in the distribution of decorations. To be invited to take a pinch from a monarchs snuff-box was a distinction almost equivalent to having ones ear pulled by Napoleon. At the coronation of George IV. of England, Messrs. Rundell and Bridge, the court jewellers, were paid 8205 £ for snuff-boxes for foreign ministers. Now that the snuffbox is no longer used it is collected by wealthy amateurs or deposited in museums, and especially artistic examples command large sums. George, duke of Cambridge (1819-1904), possessed an important collection; a Louis XV. gold box was sold by auction after his death for 2000 £.
A jewel-box is a receptacle for trinkets, not only jewels. It may take a very modest form, covered in leather and lined with satin, or it may reach the monumental proportions of the jewel cabinets which were made for Marie Antoinette, one of which is at Windsor, and another at Versailles, the work of Schwerdfeger as cabinetmaker, Degault as miniature-painter, and Thomire as chaser.
A strong-box is a receptacle for money, deeds and securities. Its place has been taken in modern life by the safe. Some of those which have survived, such as that of Sir Thomas Bodley in the Bodleian library, possess locks with an extremely elaborate mechanism contrived in the under-side of the lid.
The knife-box is one of the most charming of the minor pieces of furniture which we owe to the artistic taste and mechanical ingenuity of the English cabinet-makers of the last quarter of the 18th century. Some of the most elegant were the work of Adam, Hepplewhite and Sheraton. Occasionally flat-topped boxes, they were most frequently either vase-shaped, or tall and narrow with a sloping lid necessitated by a series of raised stages for exhibiting the handles of knives and the bowls of spoons. Mahogany and satinwood were the woods most frequently employed, and they were occasionally inlaid with marqueterie or edged with boxwood. These graceful receptacles still exist in large numbers; they are often converted into stationery cabinets.
The Bible box, usually of the 17th century, but now and again more ancient, probably obtained its name from the fact that it was of a size to hold a large Bible. It often has a carved or incised lid. In Colonial America the Bible box was built of wood, specifically as a container for a bible, but it often had dual use as a portable desk.
Powder box and patch box
The powder-box and the patch-box were respectively receptacles for the powder and the patches of the 18th century; the former was the direct ancestor of the puff-box of the modern dressing-table.
The étui (or etui) is a cylindrical box or case of very various materials, often of pleasing shape or adornment, for holding sewing materials or small articles of feminine use. It was worn on the chatelaine.
In cricket, a box is the plastic shield worn (inside trousers) to protect male players' genitalia when batting.
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Fish fillets marinated with lemon juice, honey, and chutney, then grilled.
Baked Fish Fillets
A simple recipe using fish, butter, and lemon juice.
A simple recipe for cooking fish in the microwave.
Fish in white sauce served on shells.
Fish Fillets English-Style
A simple microwave recipe using fish fillets, lemon, and butter.
Fish Fillets Meuniere
Microwaved fish fillets served with a butter and caper sauce.
Octopus Cooked In Wine
A simple recipe calling for octopus, onions, and white wine.
Fillet of Tilapia Dijonaisse
Tilapia fillets spread with mustard and dipped in bread crumbs. May be pan fried or baked.
Tuscan Cuttlefish with Greens
Recipe calling for cuttlefish, spinach, tomatoes, and red peppers. From Arielle's Recipe Archives.
Captain's Choice Tilapia
Tilapia fillets dipped in sour cream and nuts, and microwaved.
Fish Fillets with Braised Celery
Fish fillets sprinkled with dill seeds and celery seeds. Includes recipe for braised celery.
Fish Fillets with Cream of Tomato Soup
Fish fillets baked with onion and tomato soup.
Thousand Layers of Fish
A combination of thinly sliced fish, onions, tomatoes, and butter lettuce.
Thai-Style Swordfish Steaks
Swordfish marinated with soy, brown sugar and cumin then cooked in the microwave.
Coated Fried Fish Fillets
A simple recipe for making fried fish.
Creole Fish Casserole
Fish microwaved with corn and herbs.
Monkfish, onion, green pepper, and mushrooms placed on skewers and grilled.
Marinated fish microwaved with butter and lemon juice.
A basic recipe for deep-frying fish fillets.
How To Smoke Fish
A how-to smoke fish guide for three types of smoked fish. Hot-smoking, Cold-smoking and making lox are covered.
Fish Fillets Stuffed with Lemon
Baked fish fillets served with a lemony chive sauce.
Fish Fillets Stuffed with Spinach Pesto
Fish fillets spread with a mixture of spinach, pine nuts, and Parmesan cheese, then rolled and baked.
Smoked Fish From A to Z
Topics include selecting and cleaning, curing, hot smoked method, and cold smoked method.
Fish Poached in Milk
A simple microwave recipe using fish, milk, and butter.
Golden Baked Whitefish
Fish fillets baked with mayonnaise, dill and onion juice. From Arielle's Recipe Archives.
Fish and Chips
Fish fillets dipped in an ale batter and deep-fried. Served with fried potatoes and malt vinegar.
Fish Steaks or Thick Fillets with Mustard
Fish marinated with lemon juice, dill, and mustard, then barbecued.
Green Pepper Turbot
Made with turbot fillets, green peppercorns, wine, lemon, and cream.
Grilled Fish Fillets, Pickled Fennel Strips
Recipe calling for blood oranges, fennel, grilled fish fillets, and sweet red pepper.
Guam Style Fish
Deep fried fish fillets served with bamboo shoots, straw mushrooms, and peas. From Arielle's Recipe Archives.
Cheesy Island Fish
Recipe using fish fillets, Thousand Island dressing, and crushed cheese crackers.
Rockfish Braised in Apple Juice
Accompanied by wilted baby spinach with pinenuts and golden raisins, serving four.
Thai Fish Cakes
White meat fish mixed with red curry, kaffir lime leaves, and ling beans, made into patties and fried.
Fish Fillets Veronica's-Style
Turbot fillets baked in wine and served with a green grape sauce.
Calamari sauteed with garlic, parsley, anchovies, clam juice, tomato, and orcchiette pasta.
Cajun Mahi Mahi with Fruit Salsa
Mahi Mahi served with a cantaloupe, grape and kiwi salsa.
Australian Grilled Fish
Fish steaks marinated in lime, ginger, and pepper, then grilled. From Lisa's Cooking Cache.
Snapper Veracruz De La Hacienda
The sauce of garlic, bell pepper, jalapenos, orange and lime juices, tomatoes, and black and green olives, is made ahead and refrigerated until needed to serve with sauteed snapper.
Oven baked fish topped with tomatoes, olives, and feta cheese. From Arielle's Recipe Archives.
Bluefish in Beer Batter
Bluefish dipped in a flour and beer batter and deep fried. From Arielle's Recipe Archives.
Dough for 'Fish and Chips'
Basic recipe for making batter for deep-fried fish.
Bluefish with Apples and Potatoes
Bluefish baked with apples, potatoes, and wine. From Arielle's Recipe Archives.
Honey Grilled Fish
Fish marinated in honey, lime juice, soy and hoisin sauces, then grilled. From Arielle's Recipe Archives.
Lemony Sea Bream
Bream baked with lemon slices.
Fish Baked with Sesame Seed
Perch or other white fish baked with onion, sesame seeds, and garlic.
Quick and Easy Baked Tilapia Fillets
Tilapia topped with seasoned stuffing mix and baked.
How to Poach Thin Fish Fillets
A microwave recipe using fish fillets, butter, and cream.
Red Hake and Whiting Information and Recipes
Recipes for this fish served baked, or with orange or cognac sauce. Includes short discussion of the similarities of these two species.
Marinated Fried Fish
Fried fish marinated with chiles, garlic, and olive oil. Served chilled.
Information about this species and a handful of recipes including Pompano Almondine and Pompano with mango beurre blanc.
Home Preservation of Fish
Fact sheet from Ohio State University on how to freeze, can, and smoke fresh fish.
Swordfish and Pineapple Skewers on Cous Cous
Swordfish, onions, and red bell peppers are placed on skewers, marinated overnight in Hoisin sauce, soy, ginger, garlic and rice wine vinegar, then grilled and served with Cous Cous.
Coconut Fish Curry
Recipe using fish, shallots, garlic, cinnamon, tamarind, and coconut. From Arielle's Recipe Archives.
Fish Fillets with Vegetables
Recipe calling for frozen fish fillets, apple juice, dry onion mix, carrots, and zucchini.
Microwave-poached fish served with a sesame seed sauce.
Alaska Octopus Gumbo
Made with octopus, tomatoes, and okra; served over rice. From Arielle's Recipe Archives.
Italian Fish Rollups
Fish fillets rolled with onion and green beans, baked in a tomato sauce. From Arielle's Recipe Archives.
Chili Seasoned Fish Sticks
Fish coated with cornmeal and chili powder and baked. From Arielle's Recipe Archives.
Fresh smelts dipped in milk, coated with flour, and deep-fried.
Maple Basted Broiled Bluefish
Bluefish with maple syrup and allspice. From Arielle's Recipe Archives.
Hockey Night Seafood
Made with haddock, clams, scallops, potatoes, and cream.
A small assortment of recipes for cooking bluefish from FreeRecipe.org.
English-Style Fish'N Chips
Fish fillets dipped in beer batter and deep-fried.
Made with fish fillets, mashed potatoes, lemon juice, and herbs.
Winter Fish Wrap
Fish wrapped with lemon in cabbage leaves and steamed. Includes recipes for Black-eyed Peas and Red Cabbage Slaw.
Amberjack coated with honey and ginger, then grilled.
Made with mussels, lobster, shrimp, chicken, pork, pepperoni, rice, saffron, and wine.
Recipe using potatoes, cooked fish, celery, and breadcrumbs.
A simplified version using fish, tomato juice, bell pepper, and onion.
Fish Wrapped in Fig Leaves with Red Wine Sauce
Sea bass, salmon or halibut fillet in fig leaves, served with a red wine, onion, celery, carrot, and butter sauce.
Fish Dish in a Jiffy
A fast recipe using frozen fish, heavy cream, and Gruyere cheese.
Fish Fillets Chinese-Style
A microwave recipe calling for fish fillets, soy sauce, lemon juice, and fresh ginger.
Fish Fillets Creole-Style
Recipe calling for fish fillets, tomatoes, and mushrooms.
Aussie Beer Batter Fish
Fish fillets dipped in batter made with flour and beer, and deepfried.
An oven casserole made with fish fillets, garlic, onion, milk, cottage cheese, and curry powder. From Arielle's Recipe Archives.
Octopus Cooked In Wine
Octopus sauteed with onions and wine. From Arielle's Recipe Archives.
Made with fish scraps, onion, celery, and bay leaves.
Swordfish marinated in pineapple and lime juices, garlic and lime zest before grilling. The topping made with pineapple, mango, red bell pepper, and jalapeno pepper, may be made a day ahead of serving.
Kipper Patties, Dill Sauce
A microwave recipe using kipper, rice, cheese, and breadcrumbs. Served with a sour cream and dill sauce.
Oven Baked Fish Fillets
Fish baked with cream of mushroom soup and carrots.
Hazelnut Crusted Sturgeon with Blackberry Barbecue Sauce
Made with sturgeon filets, toasted hazelnuts, blackberries, sun-dried tomatoes, and blackberry syrup. From Arielle's Recipe Archives.
Oven Baked Fish Fillets
Recipe using fish, garlic mayonnaise, and Parmesan cheese.
Baked fish fillets coated with Parmesan cheese, yogurt, mayonnaise, and mustard.
Steamed Fish Oriental-Style
A simple microwave oven recipe calling for fish steaks and lemon juice.
Directions for thawing and microwaving fish sticks. Includes recipes for six sauces.
Fish fillets sauteed with onions, carrots, green pepper, and tomatoes.
Finnan Haddie Recipes
A small collection of recipe for cooking finnan haddie, from FreeRecipe.org.
Presents two recipes: Octopus in Red Wine and Pickled Octopus.
Grouper basted with butter, soy sauce, and lemon juice while barbecuing.
A Pocket Guide to Care and Handling of Fish from Stream to Table
Tips for the proper handling of fish on the water, care in cleaning, storage, preparation and preservation; from the North Dakota State University Extension Service.
Baked Fresh Sardines
Sardines baked with lemons, thyme, and wine.
Mackerel marinated with lemon juice and broiled.
Salmon and Lake Trout Recipes
Recipes for grilled or fried fish fillets, fish dip, and Captain Al's Fish Boil.
Microwave recipe using tuna, shrimp or crabmeat, cream of mushroom soup, elbow macaroni, and Parmesan cheese. From RecipeSource.
Ocean Perch and Pine Nuts
Perch fillets grilled on lemon slices, served with toasted pine nuts.
Pastis Flavored Royal Sea Bream
Bream stuffed with fresh thyme and rosemary, and baked with lemon juice, pastis, wine, saffron, and chiles.
Recipe using pike, wine, onion, butter, and milk.
Perch coated with flour and sesame seeds and fried.
Herring marinated with dill, vinegar, and dry mustard.
Pike Fillets from Lake St-Louis
Pike dipped in breadcrumbs, topped with Cheddar cheese and baked.
Pike in Broth
Pike poached in broth and served with a butter sauce.
Recipe for fried shad sprinkled with fresh parsley and coriander, and saffron.
Made with fish fillets, onion, and cornflake crumbs and pan-fried. From Arielle's Recipe Archives.
Cold Boiled Perch with Mayonnaise Sauce
Poached perch is spread with a mayonnaise, caper, and hot sauce dressing.
Herring marinated with vinegar, sugar, bay leaves, and ginger.
Mackeral in Gin and Grapefruit Sauce
Mackeral marinated with grapefruit, onion, and gin, then grilled. From Arielle's Recipe Archives.
Baked Fish Relleno
Fish fillets baked with green chile peppers, ranch dressing, and Monterey Jack cheese.
Fish in Hot Fanny Sauce
Fish steaks served with a pepper, pecan, and lemon sauce.
Have It Your Way Seafood Casserole
A basic recipe using pasta, cream soup, cheese, and canned tuna, shrimp, or crab. From RecipeSource.
Barbecued Wrapped Fish
Mullet wrapped in foil with butter, onion, and fennel and grilled.
Monkfish Fillets with Nuts
Monkfish baked with butter, walnuts, shallot, and lemon.
Baked Monkfish and Spices
Monkfish baked with celery hearts, butter, caraway, saffron, shallots, wine, and heavy cream.
Plaice with White Wine
Plaice cooked in a microwave with wine and mushrooms.
Turbot Feta Cheese Shells
Turbot, mushrooms, and feta cheese served in individual shells or dishes.
Stuffed Hakes, Poached in White Wine
Hake stuffed with onions, garlic, and breadcrumbs and oven poached in wine.
A simple recipe for poaching fish in a microwave oven.
Spicy Grilled Tilapia with Aioli
Tilapia sprinkled with garlic, onion, and chili powders, grilled and served with garlic sauce.
Tilapia Fillets with Normandy Sauce
Grilled tilapia is served with a sauce made with apples and heavy cream.
Sauteed Tilapia Fillets with Lime
Tilapia with a lime and wine sauce.
Tilapia baked in a raspberry vinegar and honey sauce.
Louisiana Plaice Fillets
A microwave recipe calling for plaice, onion, crabmeat, and cream.
Marinated Mackerel in Tea
Mackerel baked with bay leaves, cider vinegar and black tea; served chilled. From Arielle's Recipe Archives.
Recipes using sardines for breakfast, lunch, supper, and parties.
Fish Steak with Onion
Swordfish or shark baked with wine and onions.
Redfish coated with seasonings and cooked in a cast-iron skillet over very high heat.
Marinated Herring Fillets
Recipe calling for herring, onions,