Compote Of Gooseberries
Choose a quart of large, sound, ripe, green
gooseberries, (cost ten cents,) remove the stems and tops, throw them
into boiling water for two minutes; drain them, let them lay three
minutes in cold water containing a tablespoonful of vinegar, to restore
their color, and then drain them quite dry. Meantime make a thick syrup
by boiling one pound of sugar, (cost twelve cents,) with one pint of
water; as soon as the syrup has boiled about ten minutes, put in the
gooseberries and boil them gently until just tender, about ten minutes.
Then pour both fruit and syrup into an earthen or glass dish; cool, and
use. The dish will cost less than twenty-five cents.
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Collops
Cut part of a leg of veal into pieces, three or four inches broad--sprinkle flour on them, fry them in butter until brown, then turn in water enough to cover the veal. When it boils, take off the scum, put in two or three onions, a blade of mace, a ... Collops Of Cold Beef
Take off all the fat from the inside of a sirloin of beef; cut it neatly into thin collops, about the size of a crown or half-crown piece, as you like for size, and cut them round. Slice an onion very small; boil the gravy that came from the beef wh... Collops To Mince
Chop some beef as fine as possible; the under part of roasted beef without any fat is best. Put some onions, pepper, and salt to it. Then put a little butter in the frying-pan; when it is melted, put in the meat, and stew it well. Add a cupful of gr... Collops White No 1
Take a small slice of veal, cut thin slices from it, and beat them out very thin: butter a frying-pan very lightly, place them in it, and pass them on the fire, but not to get any colour. Trim them round, and put them into white sauce. ... Collops White No 2
Cut the veal very thin; put it into a stewpan with a piece of butter and one clove of shalot; toss it in a pan for a few minutes. Have ready to put to it some cream, more or less according to the quantity of veal, a piece of butter mixed with flour,... Collops White No 3
Hack and cut your collops well; season with pepper and salt, and fry them quick of a pale colour in a little bit of butter. Squeeze in a lemon: put in half a pint of cream and the yolks of four eggs. Toss them up quick, and serve them hot. ... Cologne Water
Turn a quart of alcohol gradually on to the following oils: a couple of drachms of the oil of rosemary, two of the oil of lemon, or orange-flower water, one drachm of lavender, ten drops of oil of cinnamon, ten of cloves, and a tea-spoonful of rosew... Coloring For Sauces Soups Etc
Melt a quarter of a pound of granulated sugar in a spider, cook until it is a very dark, rich brown, almost black, stir constantly. Great care must be taken that it does not burn. When done pour over it a quart of boiling water and let it cook until... Coloured Jelly To Mix With Or Garnish Other Jelly
Pare four lemons as thin as possible; put the rinds into a pint and a half of water; let them lie twelve hours: then squeeze the lemons; put the water and juice together; add three quarters of a pound of the best sugar, but if the lemons are large, ... Combination Salad
Line a dish with lettuce. Arrange on it a layer of sliced tomatoes, thin layer of chopped onions, one sliced cucumber and one green pepper chopped fine. Pour over these layers a dressing made as follows: Beat yolks of two eggs; add slowly about on... Comfits
Mix a pound of white sugar with just sufficient water to make a thick syrup. When the sugar has dissolved, drop in a pound of coriander seed, then drain off the syrup, and put the seeds in a sieve, with two or three ounces of flour--shake them well ... Committee Julep
Five lemons, two oranges, two cups water, one bunch fresh mint, three bottles ginger ale, one and one-half cup sugar; ice. Squeeze the juice from lemons and oranges, add leaves from mint, sugar and water. Let stand thirty minutes, add a large piece ... Common Goose Pie
Quarter a goose and season it well. Make a raised crust, and lay it in, with half a pound of butter at the top, cut into three pieces. Put the lid on, and bake it gently. ... Composition Cake
Five tea-cups of flour, three of sugar, two of butter, five eggs, a tea-spoonful of saleratus, a tea-cup of milk, a wine glass of wine, or brandy, one nutmeg, a pound of raisins. Stir the sugar and butter to a cream, then add the eggs, beaten to a f... Compote Of Apples
MISS SEPTIMUS BARROW. Take five apples, wipe, but do not peel them, take the cores out of four of them and put them in a deep dish. Slice the fifth apple and put the slices and a small lemon sliced with the four apples. One quarter lb. brown suga... Compote Of Apples With Fried Bread
Bake a dozen good cooking apples, scrape out the pulp, boil this with half-a-pound of sugar to a pound of pulp, until it becomes stiff. It must be stirred all the time it is boiling. When done, place the compote in the centre of the dish, piling it ... Compote Of Damsons
Wipe one quart of sound, ripe damsons, (cost ten cents,) with a clean, dry cloth, drop them, one by one into the following syrup: make a syrup by melting one pound of loaf sugar (cost fifteen cents,) with one pint of water, stir in the white of an e... Compote Of Gooseberries
Choose a quart of large, sound, ripe, green gooseberries, (cost ten cents,) remove the stems and tops, throw them into boiling water for two minutes; drain them, let them lay three minutes in cold water containing a tablespoonful of vinegar, to rest... Compote Of Mixed Fruit
Boil half a pound of loaf sugar, (cost eight cents,) with one gill of cold water for ten minutes; pick over half a pound of red currants, (cost five cents,) and a pint of raspberries, (cost five cents,) and simmer them in the syrup for ten minutes. ... Compote Of Prunes
Wash the fruit in warm water, put it on to boil in cold water in which lump sugar has been dissolved. To a pound of prunes put half-a-pound of sugar, a pint of water, with the thin rind and juice of a lemon. Let them simmer for an hour, or until so ... Compote Of Rice
Take plain boiled rice, pack lightly in small cups, and put in a warm place for an hour to set. Turn out molded, and send to the table garnished with any kind of rich preserves,--preferably such large fruits as peaches, pears or plums. Rice nicel... Compote Of Strawberries
Carefully pick over a quart of ripe strawberries, (cost ten cents;) put them in an earthen dish, pour over them a syrup made by boiling quarter of a pound of sugar, (cost four cents,) with one gill of water, for ten minutes; let the berries stand i... Confectioner's Pound Cake
Stir together a pound and a quarter of sugar, three quarters of a pound of butter. When of a light color, stir in twelve beaten eggs, a pound and a half of sifted flour, and mace or nutmeg to the taste. ... Confectionery Frosting
Take the white of one egg (don't beat it) and stir powdered sugar into it until it is as thick as cold cream, or as thick as it can be spread on the cake. Flavor if desired. * * * ... Coniglio Alla Provenzale Rabbit
Ingredients: Rabbit, flour butter, stock, Chablis, parsley onion, spice, mushrooms. Cut up a rabbit, wipe the pieces, flour them over, and fry them in butter until they are coloured all over. Then pour a glass of Chablis over them, add some chopp... Coniglio Arrostito Alla Corradino Roast Rabbit
Ingredients: Rabbit, pig's fry, butter, salt, pepper, fennel, bay leaf, onions. Make a stuffing of pig's fry (previously cooked in butter), salt, pepper, fennel, an onion, all chopped up, and a bay leaf. With this stuff a rabbit well and braize i... Coniglio In Salsa Piccante Rabbit
Ingredients: Rabbit, butter, flour, celery, parsley, onion, carrot, mushrooms, cloves, spices, Burgundy, stock, capers, anchovies. Cut up a rabbit, wipe the pieces well on a dishcloth, flour them over and put them into a frying-pan with two ounces... Conserve Of Apples
Take as many golden rennets as will fill the dish that is to go to table; pick them of a size; pare them, and take out the cores at the bottom, that they may appear whole at the top. With the cores and about half a glass of water make a syrup; when ... Consomme
This is nothing more than beef stock, with a little more attention given to clarifying it. It is always acceptable if the dinner to follow is composed of heavy joints and side dishes. If the party consists of more than twenty, serve one thick soup and... Consomme
To make this foundation of all sauces, take knuckle of veal and some new ham. One pound of ham will be sufficient for six pounds of veal, with onions and roots of different sorts, and draw it down to a light colour: fill up with beef broth, if there... Consomme A La Toledo Clear Soup
MISS STEVENSON. One quart stock, two eggs, two gherkins, a little red and green colouring, two tablespoonfuls cream, whites and shells of two eggs, one wine glass of sherry, and a little nutmeg. Beat the two whole eggs, pour over them the cream (... Consomme And Bouillon
Then to make the finest kind of perfectly clear soup, stir into each two quarts of cold stock the beaten white and crushed shell of one egg, place on the fire and keep stirring until it boils. Allow to cook without stirring for twenty minutes, after... Consomme Colbert
Prepare a strong consomme; add to two quarts of it a tablespoonful each of shredded young turnips and carrots and a tablespoonful of green peas; simmer until the vegetables are tender; taste for seasoning. Poach four eggs in hot water in the usual ... Cooked Cranberry Filling
Mix together three level tablespoonfuls of cornstarch, three-fourths a teaspoonful of salt and one cup and one-half of sugar; pour on one cup and one-half of boiling water and stir until boiling, then add one-third a cup of molasses, two teaspoonful...