COLLARED VEAL.
Remove the bones, gristle, &c., from a nice piece of veal, the breast
is the best part for the purpose; season the meat well with chopped
herbs, mace, pepper, and salt, then lay between the veal slices of
smoked tongue variegated with beetroot, chopped parsley, and hard
yolks of eggs, roll it up tightly in a cloth, simmer for some hours
till tender; when done, it should have a weight laid on it to press
out the liquor.
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COLD CUSTARDS
Half a pound of rice. Half a pound of raisins or currants. Eight yolks of eggs or six whole eggs. Six ounces of powdered sugar. A quart of rich milk. A handful of peach-leaves, or half an ounce of peach-kernels, broken in pieces. Half an... COLD EGG WINE
To each glass of wine allow one egg, beat up, and add sugar to taste. Add wine gradually and grated nutmeg. Beat whites separately and mix. ... COLD FISH AU GRATIN
Any scraps of cold fish may be served in this way. If any fish sauce is left, nothing is nicer to warm it in; if not, make a little with 1 gill of milk or water, 1 oz of butter, and 1 oz of flour. Flake the fish up, butter a plate, put the fish in and pou... Cold Meat Sauces
Where just a few mushrooms are left over, either fresh or canned, they may be chopped fine and added to a brown sauce and served with steak or beef; or they may be chopped fine and added to a cream sauce and served with chicken or sweetbreads. ... COLD MEAT TURNOVERS. MRS. A. B.
Roll out dough very thin; put in it, like a turnover, cold meat, chopped fine, and seasoned with pepper, salt, catsup, and sweet herbs. Make into small turnovers, and fry in lard until the dough is well cooked. ... COLD OATMEAL
Oatmeal is very good cold, and in summer is better served in that way. It can be turned into fancy molds or into small cups to cool, and will then hold the form and make an ornamental dish. ... Cold Roast Beef Stewed
Cut the remains of a cold roast into pieces, flour the pieces and fry in butter until brown. Then put them into a saucepan with a cup of stock, a glass of port, salt, pepper and cayenne. Simmer five minutes and add one tablespoonful of lime juice before s... COLD SLAW
Take a firm, white head of cabbage; cut it in halves; take out the heart and cut as fine as possible on slaw-cutter. Cut up one onion at the same time and a sour apple. Now sprinkle with salt and white pepper and a liberal quantity of white sugar. Mix thi... COLD SLAW
Cut cabbage into quarters, removing hard part of core, and place in cold water 30 minutes. Drain, cover with boiling water and boil, without a cover, 30 minutes, or until tender. Drain, put into dish and serve with melted butter and pepper or cream sauce.... COLD SLAW OR CABBAGE SALAD
Select a small, compact cabbage; strip off the outside leaves and cut the head in quarters. With a sharp knife slice very thin; soak in cold water until crisp; drain and dry between clean towels. Mix with hot dressing and serve when cold. ... COLD SLAW, WITH ONION. MRS. E.
Slice cabbage fine on a slaw cutter. To a dish of cabbage use one large onion, also sliced fine. Mix with good vinegar; salt, pepper and sugar to taste. ... COLD SOUR SOUP
Take a pound of sour grass (sorrel), remove leaves, wash well, cut and squeeze well. Peel three potatoes, mince a bunch of young onions, salt and set on to boil, when boiling add the sour grass and let boil well, add two tablespoons of sugar, and a bit of... COLD WATER CAKE. MISS ANNA BARTH.
One and one-half cups of sugar, one-quarter cup of butter, two and one-half cups of flour, two eggs, one cup of water, two teaspoons of baking powder. Flavor with vanilla or lemon. Longest established in Marion--Jennie Thomas, milliner. ... COLLARED EELS
2 Eels--1s. 5d. 1 Egg--1d. 1/2 oz. Gelatine--1 1/2d. 1 fagot of Herbs 1 Onion 1 Carrot 1 spoonful Vinegar Pepper and Salt--1d. Total Cost--1s. 81/2 d. Time--One Hour and a Half Clean the eels, cut them into pieces 2 inches long; put th... COLLARED PORK
A large turkey. Three sixpenny loaves of stale bread. One pound of fresh butter. Four eggs. One bunch of pot-herbs, parsley, thyme, and little onions. Two bunches of sweet marjoram. Two bunches of sweet basil. Two nutmegs. ... COLLARED VEAL.
Remove the bones, gristle, &c., from a nice piece of veal, the breast is the best part for the purpose; season the meat well with chopped herbs, mace, pepper, and salt, then lay between the veal slices of smoked tongue variegated with beetroot, chopped pa... COLLEGE PUDDING.
These are made in a similar way to Cumberland pudding, with the omission of the apples, they are made in balls, and fried or baked in cups. A sweet sauce is served with them. ... COLORED MAYONNAISE
To color mayonnaise, chop parsley leaves very fine; pound them in a small quantity of lemon juice; strain and add the juice to the dressing. ... COLUMBIA CAKE. OZELLA SEFFNER.
Two cups of coffee A sugar and one cup of butter creamed together; add slowly one cup of sweet milk, three full cups of flour, in which three teaspoons of baking powder have been stirred, and the whites of eight eggs. Flavor to suit taste. Bake in layer... COLUMBIAN GINGER CAKE
From MRS. IDA M. BALL, of Delaware, Lady Manager. One teacup sweet milk, one teacup brown sugar, one teacup butter or mixed butter and lard, one teacup molasses, one tablespoonful ginger, one tablespoonful cinnamon, four cups flour, two eggs, one pound of... COMMON "CREAM SAUCE"
Young housekeepers will be surprised to learn of the various attractive, appetizing dishes which may be prepared by combining them with a "cream sauce." After cooking vegetables until tender in salted water, they should be drained and served with a cream ... COMMON CATSUP. MRS. F. E. BLAKE.
Cut up tomatoes, skins and all; cook thoroughly. When cool, rub through a sieve. To one gallon of tomato juice, put a tablespoonful of salt, one tablespoonful of pepper, one tablespoonful of cinnamon, and one quart of good cider vinegar. Cook until thi... COMMON GINGERBREAD
Two pounds of flour, sifted. One pound of fresh butter. One quart of sugar-house molasses. Two ounces of ginger, or more, if it is not very strong. Twelve dozen grains of allspice, powdered and sifted Six dozen cloves, powdered and sifted. H... COMMON PASTE FOR PIES
Half a pound and two ounces of sifted flour. Half a pound of the best fresh butter--washed. A little cold water. _This will make puff-paste for two Puddings, or for one soup-plate Pie, or for four small Shells_. Weigh half a pound and two ounces of ... COMMON VEAL, STUFFING.
Have equal quantities of finely shred suet and grated crumbs of bread, add chopped sweet herbs, grated lemon peel, pepper, and salt, pound it in a mortar; this is also used for white poultry, with the addition of a little grated smoked beef, or a piece of... COMMUNION BREAD. MRS. S. A. YOUNG.
Take one pint flour, one-half teaspoonful baking powder, a little salt, a teaspoonful butter; rub all together, and then put in enough water to make a stiff dough. Cut dough in two pieces; roll to thickness of heavy pie crust; lay on white paper, and cut... Compote de Bannanes.
Season a trout and let cook with 1 sliced onion, 1 sliced lemon, 2 tablespoonfuls of vinegar, a few cloves and a pinch of pepper. Add cinnamon, 1/4 cup of raisins and 1 tablespoonful of butter. When done, remove to a platter. Add some brown sugar, lemon-j... COMPOTE OF APPLES
From MRS. CAROLINE E. DENNIS, of New York State, Alternate Lady Manager-at-Large. Three pounds of sugar, to three pounds of tomatoes; add two lemons, peeled and sliced _very_ thin; sliver the peel into smallest bits and add, with two inches of preserved g... COMPOTE OF PEARS
It is not necessary to take a fine quality of pears for this purpose. Pare the fruit, leaving on the stems, and stew in sugar and a very little water. Flavor with stick cinnamon and a few cloves (take out the head of each clove) and when soft place each p... COMPOTE OF PINEAPPLE
Cut off the rind of a pineapple, core and trim out all the eyes. Cut into desired slices. Set on to boil with half a pound of sugar, and the juice of one or two tart oranges. When the pineapple is tender and clear, put into a compote dish and boil the syr...