CELERY, OR FRENCH PICKLE. MRS. F. E. BLAKE.
One gallon each of chopped (very fine) cabbage, celery and sweet
peppers; one cupful of salt over peppers after being chopped; mix
well; let stand two hours; wash thoroughly till water is clear to
prevent coloring cabbage and celery. Mix together cabbage, celery,
and peppers; to this add one tablespoonful of salt, one pint of white
mustard seed (not ground), four pints of sugar, hot peppers to suit
the taste. Put in jars for immediate use; in sealed cans to keep. Be
fore putting away, add one gallon of good cider vinegar, cold.
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CAULIFLOWERS AND TOMATOES
2 Cauliflowers--4d. 1/2 pint Tomato Sauce--1d. Total Cost--5d. Time--20 Minutes Boil the cauliflowers and make the sauce by directions given elsewhere. Dish the cauliflowers carefully and pour over them the sauce, leaving just the centre of the fl... CAULIFLOWERS AU GRATIN
1 Cauliflower--4d. 1/2 pint White Sauce--1 1/2d. 2 oz. Dry Grated Cheese Pepper and Salt--1/2d. Total Cost--6d. Time--15 Minutes. Boil the cauliflower and make the sauce by directions already given. Put the cauliflower into a dish in which it ... CAVIAR AND SALMON SANDWICHES
Take a piece of rye bread, cut round (with a biscuit cutter), spread with mustard; put some caviar in centre of the bread, strips of smoked salmon around the caviar and strips of pickle around the salmon. ... CAVIAR CANAPÉS
Cut the bread about one-quarter of an inch thick and two inches square (or round), and after it is toasted spread over each slice a teaspoon of ice cold caviar. Mix one teaspoon of chopped onion and one teaspoon chopped parsley; spread the mixture over th... Cchapter Fruit And Nut Sandwiches
These are perhaps the most attractive of all the sweet sandwiches. Put through the meat chopper a quarter of a pound of almonds with half a pound of washed figs, the same quantity of dates, the same of raisins, and a pound of pecan nuts; put them ... CELERIAC
This vegetable is also known as "knot celery" and "turnip-rooted celery." The roots, which are about the size of a white turnip, and not the stalks are eaten. They are more often used as a vegetable than as a salad. Pare the celeriac, cut in thin, narrow ... CELERIS AU LARD
Cut up two onions and fry them till they are brown; you need not use butter, clarified fat will do very well. Clean your leeks, washing them well; cut them in pieces and fry them also; add any other vegetables that you have, two medium-sized potatoes, pep... CELERY RELISH
Boil about six pieces of celery root. When soft, peel and mash. Season with salt, pepper, a little onion powder, a teaspoon of home-made mustard and plenty of mayonnaise. Shape into pyramids, put mayonnaise on the top of the pyramid, and on top of that ei... CELERY ROOT BASKETS
Buy large celery roots, parboil them and cut in shape of baskets and scallop the edge; boil beets until soft and cut them in small balls (like potato-balls). Set celery root baskets in French dressing for several hours to flavor and the beet-balls in boil... CELERY SALAD
1 Head of Celery--1d. 1 Lettuce--1/2d. Salad Dressing--4d. Total Cost--51/2 d. Pull the celery to pieces, wash it, and cut into small pieces; shred up some lettuce and lay it at the bottom the dish. Stir the celery into the dressing and lay it on ... CELERY SANDWICHES
Two cups of chopped celery, two tablespoons of chopped walnuts, two tablespoons of chopped olives, quarter of a cup of Mayonnaise dressing. Spread between slices of thin buttered bread. ... Celery Sauce
Put in a stewpan with salt, cayenne and a blade of mace, three grated heads of celery. Cover with boiling water. Boil ten minutes and drain. Return to the fire with enough veal stock to cover the celery and stew half an hour. Then add two ounces of butter... CELERY SAUCE.
Cut in small pieces from about four to five heads of celery, which if not very young must be peeled, simmer it till tender in half a pint of veal gravy, if intended for white sauce, then add a spoonful of flour, the yolks of three eggs, white pepper, salt... Celery Soup
Boil one small cupful of rice in three pints of milk, or two pints of milk and one of cream, until it is tender. Then rub it through a sieve and add one quart of veal stock, salt, cayenne, and three heads of celery (the white stalks only) which have been ... CELERY SOUP
2 heads of Celery--2d. 2 quarts Pot Boilings 1 pint of Milk--2 1/2d. 1 oz. Sago--1/2d. Total Cost--5d. Time--One Hour If vegetables have been boiled with the meat the stock will be sufficiently flavoured; if not, boil an onion and carrot in it... CELERY SOUP
From MRS. M.D. THATCHER, of Colorado, Lady Manager. One large fowl, or four pounds of veal (the knuckle or neck will do). Put over fire in one gallon of cold water, without salt. Cover tightly and simmer slowly, until the meat will slip from the bones, no... CELERY, OR FRENCH PICKLE. MRS. F. E. BLAKE.
One gallon each of chopped (very fine) cabbage, celery and sweet peppers; one cupful of salt over peppers after being chopped; mix well; let stand two hours; wash thoroughly till water is clear to prevent coloring cabbage and celery. Mix together cabbage... Centre With Quenelles Of Fowl And Espagnole Sauce
... CEREAL MUFFINS
2 cups flour 3 teaspoons Dr. Price's Baking Powder 1 teaspoon salt 1 tablespoon sugar 3/4 cup milk 2 eggs 1 tablespoon shortening 1 cup berries Sift together flour, baking powder, salt and sugar; add milk slowly, well-beaten eggs and melted shortening; mi... Cereals
Chop or cut carefully the vegetables; mix together, add two or three tablespoonfuls of toasted piñon nuts, and the meat and fish; dish on lettuce leaves, or, if you have tomatoes, peel and take out the centers, and fill the salad into the tomatoes. Serve... CEREALS--OATMEAL PORRIDGE
Oatmeal to be palatable and wholesome should be thoroughly cooked, that is, steamed over a hot fire two hours or longer. Use a double boiler of agateware. Place in the upper half of the boiler about 5 cups of water and stand directly over the hottest part... Champagne Cup I
Pour on a sliced cucumber one pint of sherry and one-half pint of brandy. Grate the rind of two lemons over a little sugar. Add it to the mixture with the juice of one lemon and the juice of three oranges, half a pint of Curacao, two bottles of seltzer, t... Champagne Cup II
Mix together two tablespoonfuls of sugar, the juice and shaved peel of a lemon, a few slices of cucumbers, one wine glass of Curacao, one quart of apollinaris and one quart of champagne. Pour over a block of ice in a punch bowl. ... Champagne Cup III
Rub three ounces of sugar on lemon peel and put in a punch bowl with the juice of four lemons, one quart of apollinaris, and one quart of orgeat. Beat this well. Then add one pint of brandy, half a glass of Jamaica rum and a glass of Maraschino. Strain in... Champagne Cup IV
Two tablespoonfuls of sugar rubbed on the peel of a lemon and mixed with the juice of half a lemon, three slices of pineapple, one wine glass each of Maraschino and brandy and a quart each of apollinaris and champagne. Ice well. ... Champagne Cup V
Rub two ounces of sugar over the peel of an orange. Mix with it the juice of an orange, two wine glasses of sherry, one wine glass of Maraschino, and a quart each of apollinaris and champagne. Add a few slices of cucumber and plenty of ice. ... Champagne Punch
In a bowl place one sliced orange, one lime sliced very thin, and the juice of another lime, one-fourth of a pineapple sliced, and one-fourth of a pound of sugar. Let stand twelve hours. Put a large block of ice in a punch bowl, add the above ingredients ... CHAPERONE PUDDING
From MRS. H. J. PETO, of Arizona, Alternate Lady Manager. Two lemons, two tablespoonfuls of cornstarch, one and one-half cup granulated sugar, three eggs. Grate rind of one lemon; squeeze juice and pulp of two lemons; beat yolks of the eggs with a portion... CHAPERONE SPONGE CAKE
From MRS. ALICE VINEYARD BROWN, of North Dakota, Alternate Lady Manager. One cup of sugar, one cup of flour, four eggs. Beat yolks of eggs to a light creamy mixture, pour over the sugar and beat two minutes; add whites beaten to a foam, and stir hard for ... CHARLOTTE DE RUSSE
From MRS. JOHN A. LOGAN, District of Columbia, Lady Manager. Mix one pint of stewed apples with one cup of sugar; the grilled rind and juice of one lemon; soak one-third of a box of gelatine in one- third of a cup of cold water twenty minutes; add one-thi... CHARLOTTE GLACÉ
2 pint cans of condensed milk 1/2 cupful of seeded raisins 1/2 pound of sugar 24 almonds that have been blanched and chopped 2 ounces of shredded citron 1/4 pound of candied cherries 2 teaspoonfuls of vanilla 2 tablespoonf... CHARLOTTE RUSSE
1 cup water 2 tablespoons jelly 1 tablespoon sugar 1 teaspoon cornstarch Put water into saucepan; bring to a boil; add jelly and sugar; stir until dissolved; add cornstarch mixed with a little cold water; boil 3 minutes. ...