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 it is half done, put in your
apples, and let them stew till they are done. Be careful not to break
them; place them in your dish; that your syrup may be fine, add the
white of an egg well beaten; skim it, and it will be clarified. Squeeze
into it the juice of a lemon, with the peel cut in small shreds. This
should boil a minute; then throw over the syrup, which should be quite a
jelly.
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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... Cooked Muskmelon
Miss Corson, in one of her lectures, gives the following directions for making a very nice dessert from muskmelons:--Make a rich syrup from a pound of white sugar to half a pint of water. Pare and slice the melon and boil it gently in the syrup five... Cooked Salad Dressing
One teaspoonful salt, one teaspoonful mustard, one and one-half teaspoonful sugar, few grains cayenne, three-fourths tablespoonful flour, yolks of two eggs, three-fourths cup of scalded milk, one-half cup hot vinegar, one and one-half teaspoonful me... Cooked Salad Dressing
Yolks 2 eggs 1/2 teaspoon dry mustard 1/2 teaspoon salt 4 tablespoons butter 6 tablespoons hot vinegar 1 tablespoon sugar Beat yolks until creamy, add to them the mustard, salt and sug... Cooked Sweet Potatoes Fried
Take several sweet potatoes cut in slices lengthwise, not too thin. Dip each slice in melted butter and then in brown sugar, and fry in a little butter. ... Cooked Vegetable Salad
Small quantities of cooked vegetables, such as beets, string beans, asparagus, peas and boiled potatoes, make a nice salad cut into small pieces, laid on lettuce leaves and covered with French dressing. But they must be thoroughly chilled. ... Cookies
MRS. W. H. POLLEY. Three eggs, three cups sugar, one and one half cups of butter, one half cup sweet milk, one teaspoonful saleratus, one tablespoonful of caraway seeds and enough flour to roll out. ... Cookies
One cup butter, two cups sugar, one cup sweet cream. Melt the sugar and pour over the butter. Stir while it melts. After it is cold, cream it and stir in the sweet cream; after putting in the cream and mixing thoroughly, add an even teaspoon of soda... Cookies
Two cups sugar, three-fourths cup butter, one and a half cups sour milk, one teaspoon soda. Flavor with nutmeg. Flour enough to roll softly. Sprinkle sugar on top, cut and bake.--Mrs. P. B. Turnbull. * * * ... Cookies
One cup light brown sugar, one-half cup butter, one egg, two tablespoons sweet milk, and two teaspoons of baking powder. Add flower enough to roll thin. Bake in a quick oven.--Mrs. John Alfred. * * * ... Cookies
Two cups granulated sugar, one cup butter, three eggs, one cup boiling water, one teaspoon baking powder, one teaspoon soda. Flour enough to roll good. Flavor with nutmeg to suit the taste.--Mrs. G. B. Harker. * * * ...