Calves' Head en Tortue
Simmer a calves' head for two hours. Tie the brains in a cloth, put
them in the saucepan with the head and cook two hours longer. Then
extract the bones and cut the meat in pieces, return it to the
saucepan without the brains, adding two ounces of butter, two dozen
stoned olives, one dozen cloves, salt, pepper, cayenne, and a cup of
white wine. Cook for one hour, then add the brains cut in bits, the
shaved peel and piece of one lemon and three hard-boiled eggs sliced.
Cook thirty minutes. Thicken the sauce with flour rubbed into butter
and serve with the calves' head.
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CAKE ICINGS AND FILLINGS
2 eggs 1 cup sugar 6 tablespoons hot milk 1 teaspoon vanilla or lemon extract 1 cup flour 1/8 teaspoon salt 1-1/2 teaspoons Dr. Price's Baking Powder Beat yolks of eggs until thick; add half of sugar slowly, beating continually; add hot milk, remainder of... CAKE MADE WITH CREAM
From MRS. RUSSELL. B. HARRISON, of Montana, Vice-President-at-Large. One cup of butter; two and a half cups of flour; two cups of sugar; one-half cup of sweet milk; whites of eight eggs; two teaspoonfuls baking powder. Beat together butter and sugar; add ... CAKES--CAKE-MAKING
Sift flour and baking powder together several times before adding to cake batter. Aunt Sarah usually sifted flour and baking powder together four times for cakes. Flour should always be sifted before using. Baking powder should be sifted through the flour... CAKES.
"With weights and measures just and true, Oven of even heat, Well buttered tins and quiet nerves, Success will be complete." In making cake, the ingredients used should be of the best quality--the flour super-fine, and always sifted; the butter fresh and ... CALF'S BRAINS (SOUR)
Lay the brains in ice-water and then skin. They will skin easily by taking them up in your hands and patting them, this will help to loosen all the skin and clotted blood that adheres to them. Lay in cold salted water for an hour at least, then put on to ... CALF'S BRAINS FRIED
Clean as described in calf's brains cooked sour; wipe dry, roll in rolled cracker flour, season with salt and pepper and fry as you would cutlets. ... CALF'S FEET AU FRITUR.
Simmer them for four hours in water till the meat can be taken easily from the bone, then cut them in handsome pieces, season with pepper and salt, dip them in egg, and sprinkle thickly with grated bread crumbs, and fry of a fine even brown; they may be s... CALF'S FEET JELLY.
Boil two feet in two quarts, or five pints of water, till the water has half wasted; strain, and when cold, take off the fat, then put it in the saucepan with lump sugar, lemon juice, and white wine to taste, also a little lemon peel; when simmered a few ... CALF'S FEET, SCHARF
Take calf's feet, saw into joints; put on to boil within cold water and boil slowly until the gristle loosens from the bones. Season with salt, pepper; and a clove or two of garlic. Serve hot or cold to taste. ... CALF'S FOOT JELLY, No. 1
After carefully washing one calf's foot, split and put it on with one quart water. Boil from four to five hours. Strain and let stand overnight. Put on stove next day and when it begins to boil add the stiff-beaten whites of two eggs; boil till clear, the... CALF'S FOOT SALAD
Calves' feet that have been boiled down for jelly make a good salad. They must, of course, be boiled very thoroughly for at least eight hours. Strain off the stock, remove the bones, and put the meat on one side till quite cold. Then cut up into neat piec... CALF'S HEAD STEWED.
Clean and soak the head till the cheek-bone can be easily removed, then parboil it and cut it into pieces of moderate size, and place them in about a quart of stock made from shin of beef, the gravy must be seasoned highly with eschalots, a small head of ... CALF'S HEARTS
Remove veins and arteries from the hearts. Stuff with a highly seasoned bread dressing and sew. Dredge in flour, brown in hot fat, cover with hot water, and place on the back of the stove or in a hot oven. Cook slowly for two or three hours. Thicken the l... CALF'S LIVER À LA BOURGEOISE
Cut your veal into fairly thick cutlets, lard them with fat bacon, and braise them in the oven, with salt, pepper and butter. Dish up, and rinse the pot with a little stock, and pour it on the meat ready to serve. ... CALF'S-FEET JELLY
A pint and a half of rich cream. A quart and a half-pint of morning's milk. One pound of loaf sugar. Two eggs. One table-spoonful of flour. Two lemons. Or half a Vanilla bean, split into small pieces. Or two ounces of sweet almonds and onc... CALLAS A CREOLE CAKE EATEN HOT WITH COFFEE
From MRS. LAURA E. HOWEY, of Montana, Secretary State Board and Lady Manager. Beat well together one egg, one cup sweet milk, one cup sugar (small cup), large teaspoonful of baking powder, sprinkle in two cups flour, piece butter size of an egg, pinch of ... Calves' Feet a la Marechale
Boil four calves' feet until tender. Cut into inch pieces and fry in four ounces of butter, with two onions, a little garlic, two green peppers and some mushrooms, chopped fine, seasoning all with salt, pepper, cayenne, and a little mace. Stir in four oun... Calves' Head en Tortue
Simmer a calves' head for two hours. Tie the brains in a cloth, put them in the saucepan with the head and cook two hours longer. Then extract the bones and cut the meat in pieces, return it to the saucepan without the brains, adding two ounces of butter,... CANAPÉS
For serving at the beginning of dinner and giving a zest to the appetite, canapés are extremely useful. They may be either hot or cold and made of anything that can be utilized for a sandwich filling. The foundation bread should be two days old and may b... CANDIED LEMON AND ORANGE PEEL
Lemon and orange peel if saved can be put to excellent use. Take out the greater portion of the white inside; throw the rinds into boiling water and simmer gently for twenty minutes. Drain, weigh, and take a pound of sugar to every pound of peel. Put a la... CANDIED ORANGE PEEL
Cut orange peel in long, narrow strips, cover with cold water and boil 20 minutes. Pour off water, cover with cold water and boil another 20 minutes, then drain and take equal weight of peel and sugar. Let simmer 1 hour, then dip slices in granulated suga... CANDIED POPCORN
2 cups confectioners' sugar white of 1 egg 1 teaspoon vanilla extract 2 teaspoons cold water walnuts or other nuts Mix sugar, unbeaten egg white, vanilla and cold water into a stiff paste. Shape into little balls, press between halved walnut or other nut ... CANDIED SWEET POTATOES
Boil sweet potatoes, peel and cut into long slices; place in an earthen dish; place lumps of butter or chicken-fat if desired on each side, and sprinkle with sugar. A little water or juice of half a lemon may be added. Bake until the sugar and fat have ca... CANDIED SWEET POTATOES
Place in an agate pudding dish 6 pared and halved (lengthwise) raw sweet potatoes. Scatter over them three tablespoons of sugar, 2 large tablespoons of butter cut in small bits, and about 1/2 a cup (good measure) of water. Stand in a hot oven and bake abo... CANDIED SWEET POTATOES
Peel turnip-shaped globe; cut into small pieces; cover with boiling water and boil until tender, 30 to 35 minutes. Add one teaspoon salt to each quart water. Serve plain with melted butter and pepper, or with cream sauce. The leaves may be stemmed and coo... CANDIES-WALNUT MOLASSES TAFFY
Place 2 cups of New Orleans molasses and 3/4 cup of brown sugar in a stew-pan on the range and cook; when partly finished cooking (this may be determined by a teaspoonful of the mixture forming a soft ball when dropped in water), add 1 tablespoonful of fl... CANNED ASPARAGUS
Open one end of the can, as indicated on wrapper, so tips will be at opening. Pour off the liquid and allow cold water to run over gently and to rinse. Drain and pour boiling water over them in the can and set in a hot oven to heat thoroughly. When ready ... CANNED CORN
To one can of corn take one tablespoon of butter, one-half cup milk; sprinkle one tablespoon of flour over these; stir and cook about five minutes, until thoroughly hot. Season to taste and serve hot. ... CANNED FRUIT FROZEN
Without opening, pack a can of pears in ice and salt, as for ice-cream. Let it remain for three or four hours. When taken out, cut the can open around the middle. If frozen very hard, wrap around with a towel dipped in hot water; the contents can then be ... CANNED FRUIT IN GENERAL. MRS. F. E. BLAKE.
For peaches, for instance, set on the stove a kettle of cold water--just enough so the can will not tip over; into this kettle, put one-half dozen nails to keep the can from touching the bottom; then fill the can full of peaches, cut in halves; then fill ... CANNED GOOSEBERRIES
To six quarts of berries take three pints of sugar and one pint of water. Dissolve the sugar in the water, using three pints of sugar if the gooseberries are green and only half the quantity if they are ripe. Add the fruit and cook fifteen minutes. Green ... CANNED PEACHES
Wash peaches, put them in a square of cheese-cloth or wire basket. Dip for two minutes in kettle of boiling water. Plunge immediately into cold water. Skin the peaches; leave whole or cut as preferred. Pack peaches in hot jars. Fill hot jars with hot syru... CANNED PEACHES
To eight quarts of peaches take one quart of sugar and three quarts of water. Make a syrup of the sugar and water; bring to a boil; skim it and draw the kettle aside where the syrup will keep hot but not boil. Pare the peaches, cutting them in halves or n... CANNED PEACHES
When canning peaches make a syrup composed of 1 cup of sugar to 2 cups of water. Place in preserving kettle and when sugar has dissolved cook thinly pared peaches, either sliced or cut in halves, in the hot syrup until clear, watching closely that they do...