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Claret Cup
MRS. HENRY THOMSON.
Six bottles of claret, one of sherry, three wine glasses of brandy, five
bottles of soda water, sugar to taste.
Clams
Claret Jelly
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Cinnamon Cake
One and a fourth pounds flour, one pound sugar, four eggs, half pound butter, half pound grated almonds, one teaspoon cinnamon, grated rind of one lemon. Stir sugar and eggs for half an hour, then add the butter, almonds, cinnamon, lemon rind and fl...
Citric Acid
This acid exists in the juice of many fruits, such as the orange, currant, and quince, but especially in that of the lemon. It is chiefly made from the concentrated juice of lemons, imported from Sicily and Southern Italy, and which, after undergoin...
Citron Cake
If citron is liked, a quarter-cupful, cut very thin, and lightly floured, can be stirred through the batter made for the gold cake, the last thing. This cake will bake better if put in a pan having a funnel opening in the center. The oven should be ...
Citron Cream
To a quarter of a pound of citron pounded put three gills of cream: mill it up with a chocolate-stick till the citron is mixed; put it in sugar if needful. ...
Citron Custard
Citron custard is good summer or winter, served hot or cold. The child should first beat up very light two eggs, then add a pinch of salt, one-third cupful of sugar, two cupfuls of milk, and a sprinkle of nutmeg. Next she must line a baking-dish or ...
Citron Marmalade
Boil the citron very tender, cutting off all the yellow rind; beat the white very well in a wooden bowl; shred the rind, and to a pound of pulp and rind take a pound and a half of sugar, and half a pint of water. When it boils, put in the citron, an...
Citron Preserves
Select sound fruit, pare and divide them into quarters, and cut each quarter into small pieces, take the seeds out carefully; the slices may be left plain or may be cut in fancy shapes, notching the edges nicely, weigh the citron, and to every pound...
Citron Pudding
Cream together half a cup of butter and one cup of sugar; add the well beaten yolks of five eggs, the juice and grated peel of one lemon, and whip until very light, then add the whites beaten to a froth alternately with two full cups of flour, throu...
Citron Pudding
One spoonful of fine flour, two ounces of sugar, a little nutmeg, and half a pint of cream; mix them well together with the yolks of three eggs. Put it into tea-cups, and divide among them two ounces of citron, cut very thin. Bake them in a pretty q...
Clam Broth
Procure three dozen little-neck clams in the shell; wash them well in cold water; put them in a saucepan, cover with a quart of hot water; boil fifteen minutes; drain; remove the shells; chop up the clams, and add them to the hot broth with a pat of b...
Clam Chowder
Chop up fifty large clams; cut eight medium-sized potatoes into small square pieces, and keep them in cold water until wanted. Chop one large, red onion fine, and cut up half a pound of larding pork into small pieces. Procure an iron pot, and se...
Clams
Wash and put them in a pot, with just water enough to prevent the shells burning at the bottom of the pot. Heat them till the shells open--take the clams out of them, and warm them with a little of the clam liquor, a little salt, butter, and pepper....
Claret Cup
MRS. HENRY THOMSON. Six bottles of claret, one of sherry, three wine glasses of brandy, five bottles of soda water, sugar to taste. ...
Claret Jelly
MRS. GILMOUR. One ounce of gelatine, one cup of sugar, the rind and juice of two lemons, two or three pieces of cinnamon, one and one half pints of water, one half pint of claret, one glass of brandy. If Cox's gelatine or Lady Charlotte, is used ...
Claret Jelly
Take one ounce of Nelson's Patent Gelatine, soak for twenty minutes in half-a-pint of cold water, then dissolve. Add three-quarters of a pound of sugar, a pot of red-currant jelly, and a bottle of good ordinary claret, and stir over the fire till th...
Clarified Lemonade
Pare the rind of three lemons as thin as you can; put them into a jug, with the juice of six lemons, half a pound of sugar, half a pint of rich white wine, and a quart of boiling water. Let it stand all night. In the morning, add half a pint of boil...
Classes Of Ice Cream
There are three distinct classes of Ice Cream: The Philadelphia, which is supposed to be made of heavy cream; the French, which is made with eggs on a soft custard foundation; and the so-called American, which is made on the foundation of a thin whi...
Clayton's Celebrated Salad Dressing
Take 3 tablespoonfuls of mustard, mixed quite stiff. Pour on this slowly 1/4 of a pint of best olive oil, stirring rapidly till thick. Then add 3 eggs, and after mixing slightly pour in slowly the remaining 3/4 of a pint of oil, stirring rapidly til...
Cleaning Fluid
Sulphuric ether, one drachm; chloroform, one drachm; alcohol, two drachms; deodorized benzine, two pints; oil of wintergreen, two drachms. Nice for cleaning kid gloves, grease spots, etc. ...
Clear Almond Cakes
Take the small sort of almonds; steep them in cold water till they will blanch, and as you blanch them throw them into water. Wipe them dry, and beat them in a stone mortar, with a little rose-water, and as much double-refined sugar, sifted, as will...
Clear Herb Soup
Put celery, leeks, carrots, turnips, cabbage lettuce, young onions, all cut fine, with a handful of young peas: give them a scald in boiling water; put them on a sieve to drain, and then put them into a clear consomme, and let them boil slowly till ...
Clear Plum Cake
Make apple jelly rather strong, and strain it through a woollen bag. Put as many white pear plums as will give a flavour to the jelly; let it boil; strain it again through the bag, and boil up as many pounds of fine sugar for a candy as you had pint...
Clear Quince Cakes
Take the apple quince, pare and core it; take as many apples as quinces; just cover them with water, and boil till they are broken. Strain them through a sieve or woollen bag, and boil up to a candy as many pounds of sugar as you have of jelly, whic...
Clear Soup
Ingredients: Stock meat, water, a bunch of herbs (thyme, parsley, chervil, bay leaf, basil, marjoram), three carrots, three turnips, three onions, three cloves stuck in the onions, one blade of mace. Cut up three pounds of stock meat small and put...