CARAMEL ICE CREAM
Scald one pint of sweet milk in a double boiler. Stir into it one cup
of sugar and one rounded tablespoonful of flour, which had been mixed
smoothly with a small quantity of the milk before scalding. Add two
eggs which had been beaten together until light and creamy. At the
same time the milk was being scalded, a fry-pan containing one cup of
granulated sugar was placed on the range; this should be watched
carefully, on account of its liability to scorch. When sugar has
melted it will be brown in color and liquid, like molasses, and should
then be thoroughly mixed with the foundation custard. Cook the whole
mixture ten minutes and stand aside to cool; when perfectly cold add a
pinch of salt, one quart of sweet cream, and freeze in the ordinary
manner.
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CANNED STRAWBERRIES. MRS. G. A. LIVINGSTON.
For every quart of strawberries, take one pint of sugar; add a tablespoonful or two of water. Let sugar dissolve; then add fruit, and let boil. Can immediately in air-tight glass cans. ... CANNED STRING BEANS
Aunt Sarah used no preservative when canning beans. She gathered the beans when quite small and tender, no thicker than an ordinary lead-pencil, washed them thoroughly, cut off ends and packed them into quart glass jars, filled to overflowing with cold wa... CANNED TOMATOES
When canning red tomatoes select those which ripen early in the season, as those which ripen later are usually not as sweet. Wash the tomatoes, pour scalding water over, allow them to stand a short time, when skins may be easily removed. Cut tomatoes in s... CANNED TOMATOES, STEWED
Salt, pepper; add a lump of butter the size of an egg and add one tablespoon of sugar. Thicken with one teaspoon of flour wet with one tablespoon of cold water, stir into the tomatoes and boil up once. ... CANNED TOMATOES--FRIED
Place in a bowl a half pint of canned tomatoes, one-fourth teaspoon of sugar and season with salt and pepper. Add about four tablespoonfuls of flour sifted with one-half teaspoon of baking powder and one tablespoon of butter. Use only flour enough to hold... Cannelon
The genuine Hamburg steaks are rich in onion and very rich in fatty matter, too much so to be wholesome; so we will modify them, that they may be eaten even by dyspeptics or persons with weak digestion. Put twice through a meat chopper the tough ends of s... CANNING FRUIT BAKED IN OVEN
In this method the work is easily and quickly done and the fruit retains its shape, color and flavor. Particularly nice for berries. Sterilize jars and utensils. Make the syrup; prepare the fruit the same as for cooking. Fill the hot jars with the fruit, ... CANNING FRUIT IN A WATER BATH
Canned fruits may be cooked over the fire, but they are, on the whole, very much better if cooked in a water bath. Prepare fruit and syrup as for cooking in a preserving kettle and cook the syrup ten minutes. Sterilize the jars and utensils; fill the jars... CANTALOUPE SALAD
4 tart apples 1 cupful of pecan meats 24 blanched almonds 2 sweet Spanish peppers The rule for French dressing Peel the apples, cut them into dice, squeeze over the juice of one or two lemons, and stand them aside until wanted. T... CAPER SAUCE.
This is merely melted butter with a few pickled capers simmered in it, or they may be put into a sauce made of broth thickened with egg, and a little flour. ... CARAMEL
Put half a pound of sugar into a frying-pan and let it get very brown. Pour over half a pint of water and stir till it boils; strain into a bottle. It will keep good a long time, and is very useful for colouring soup and gravies. ... CARAMEL
1 pint of cream 1 pint of milk 1/2 pound of sugar 4 eggs 2 ounces of chocolate 1 small piece of stick cinnamon 1 teaspoonful of vanilla Put the milk and cinnamon over the fire in a double boiler. Beat the yolks of the eggs... CARAMEL
6 large bananas 1/4 pound of sugar 1 half pint can of condensed milk 1/2 cupful of water Juice of one lemon Press the bananas through a sieve, and add the lemon juice and sugar. Stand aside a half hour, add milk and water, stir unti... CARAMEL CAKE
From MRS. SALLIE S. COTTEN, of North Carolina, President State Board and Alternate Lady Manager. One pound sugar; one pound flour; one-half pound butter; four eggs; one teacup of cold water; one teaspoonful cream of tartar; one-half teaspoonful soda. Put ... CARAMEL CAKE AND ICING
1-1/2 cups pulverized sugar, 1 cup of butter, 2 cups flour, 1/2 cup of corn starch, 2 teaspoons of baking powder sifted through flour and corn starch, 1 cup of milk, the whites of 4 eggs. Mix like ordinary cake. Bake as a loaf cake. Ice top the following:... CARAMEL CUSTARD
Melt one-half cup of sugar until it is light brown in color, add four cups of scalded milk. Beat the eggs, add the milk and sugar, one-quarter teaspoon of salt, one teaspoon of vanilla and bake in cups as directed for cup custard. Serve with caramel sauce... CARAMEL CUSTARD
Place 1 pint of milk on the range in a double boiler. Melt half a cup of sugar in an iron pan over the fire until a golden brown. When melted add four tablespoonfuls of boiling water. Allow mixture to cook one minute, then add it to the milk. Remove from ... CARAMEL CUSTARD (AS MARY PREPARED IT)
1 pint of milk. 2 eggs. 1/2 cup granulated sugar. Melt 1/2 cup of sugar in an iron pan on stove and allow it to brown. Add a part of the hot milk, stirring constantly until brown sugar is dissolved. Add balance of the pint of hot milk. Stir all together, ... CARAMEL ICE CREAM
Scald one pint of sweet milk in a double boiler. Stir into it one cup of sugar and one rounded tablespoonful of flour, which had been mixed smoothly with a small quantity of the milk before scalding. Add two eggs which had been beaten together until light... CARAMEL ICE CREAM
From MRS. IDA M. BALL, of Delaware, Lady Manager. One lemon (juice and grated rind), one cup sugar, yolks of two eggs, one teaspoonful butter, one-half cup water, two teaspoonfuls cornstarch, boil water and stir in above mixture. _Icing for top_--Whites o... CARAMEL LAYER CAKE
Place one-half cup of sugar in pan over fire. Stir until liquid smokes and burns brown. Add one-half cup of boiling water and cook into syrup. Take one cup butter, one and one-half cups of sugar, yolks of two eggs, over one cup of water and two cups of fl... CARAMEL SAUCE
Put one cup cut loaf sugar in a saucepan on the stove without adding a drop of water. Let it melt slowly and get a nice brown without burning. Beat the yolks of three eggs until light, stir in two cups of sweet milk, and when the sugar is melted, stir all... CARAMEL SAUCE
1/3 cup butter 1 cup powdered sugar 1 cup fresh strawberries, raspberries or canned fruit drained from syrup white of 1 egg Cream butter; add sugar gradually; add egg beaten until stiff and beat well; add fruit which has been carefully prepared and mash... CARAWAY SEED COOKIES
Beat three-quarters of a pound of butter and a pound of sugar to a cream; add three eggs, one saltspoon of salt, a gill of caraway seeds and a teaspoon of powdered mace, stirring all well together to a cream; then pour in a cup of sour milk in which a lev... CARAWAY, OR KIMMEL SAUCE
Heat a tablespoon drippings in a spider; add a little flour; stir smooth with a cup of soup stock, added at once, and half a teaspoon of caraway seeds. ... CARBONADE OF FLANDERS
Clean two big carrots and cut them into small pieces, the same for two turnips, four leeks, two celeries, and a good green cabbage, only using the pale leaves. Wash all these vegetables well in running water, two or three times, and put them on the fire i... CARBONADES DONE WITH BEER
I think that boiled meat when cold is often neglected as being tasteless, but, prepared as I will show you, it will deserve your approval. Mince your boiled meat and put it into a thick white sauce well-spiced with pepper, salt, and nutmeg, and let it rem... CARDAMOM COOKIES
Boil six eggs hard. When cold shell and grate the yolks (reserve the whites for salads or to garnish vegetables), add one-half pound of sugar, the grated peel of a lemon and one-half wineglass of brandy. Stir in one-half pound of butter which has been wor... CARETAKER'S BEEF
For this national dish that part of the animal called the "spiering" is used, which is cut from near the neck. What is called fresh silverside in England answers very well. Cut the beef into slices about half-an-inch thick and divide the slices into four ... CARNATZLICH (ROUMANIAN)
One pound of tenderloin, chopped, add an egg, a little paprika, black pepper, salt and four cloves of garlic (which have been scraped, and let stand in a little salt for ten minutes, and then mashed so it looks like dough). Form this meat mixture into sho... CARROT PUDDING
Take one cup of sugar, one-third cup of butter, one cup of grated carrots, one cup of grated potatoes, one cup of raisins, one cup of currants, two cups of bread crumbs, one-half teaspoon of baking-soda stirred in the potatoes, one teaspoon each of cloves... CARROT PUDDING
Beat one and a half cups of powdered sugar and the yolks of eight eggs; take one and a half cups peeled and grated raw carrots and stir all together. Add one cup of grated almonds, the rind of half a lemon chopped finely, one tablespoon of wine, and last ... CARROT SALAD
Aunt Sarah pared and cut 1-1/2 cups of uncooked carrots in thin strips, not much larger than common match sticks, and cooked in salted water until tender. When drained, pour over them a couple of tablespoonfuls of vinegar. Allowed to stand until cold. Whe... CARROT SALAD
2 or 3 Cold Boiled Carrots--1/2d. 1/2 lb. Cold Boiled Mutton 1 stalk Celery 6 Capers--1 1/2d. Half a teaspoonful Parsley--1/2d. Salad Dressing--3d. Total Cost--51/2 d. Cut up some cold boiled mutton into small pieces and lay them in a salad ... CARROT SCHALET
Boil one pound of carrots, let them get perfectly cold before grating them. In the meanwhile cream a heaping tablespoon of drippings or chicken fat and four tablespoons of sugar, add gradually the yolks of four eggs, the grated peel of one lemon, one teas... CARROT SOUP
6 Carrots--2d. 1 oz. Butter--1d. Sugar, Salt, and Pepper 3 quarts Bone Stock--1/2d. Total Cost--3 1/2 d. Time--One Hour. Scrape and slice up the carrots and put them into a saucepan with the butter. Sprinkle over a teaspoonful each of salt and...