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.
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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. ... CHARLOTTE RUSSE
From MRS. CHARLES PRICE, of North Carolina, Third Vice-President Board Lady Managers. One pint rich cream; two eggs; one-quarter ounce of gelatine; sherry wine. Whip cream, first sweetening with a cup of pulverized sugar, adding enough sherry to flavor an... CHARLOTTE RUSSE
From MRS. MARCIA LOUISE GOULD, of Illinois, President State Board and Lady Manager. Whip one quart of rich cream to a stiff froth and drain well on a sieve. To one scant pint of milk add eggs beaten very light. Make very sweet and flavor with vanilla. Coo... CHARLOTTE RUSSE
From MRS. SUSAN W. BALL, of Indiana, Alternate Lady Manager. One-half box gelatine, put to soak in one-half pint of milk for an hour. Take one-half pint of milk and yolks of two eggs and make a custard, sweeten and flavor to taste; when thick enough, stir...