CROQUANTE CAKES (SMALL CAKES)
Blanch and cut in halves three-fourths pound of shelled almonds, and
slice one-half pound of citron; mix well together and roll in a little
flour; add to them three-fourths pound of sugar, then six eggs well
beaten, and last the rest of the flour (three-fourths pound). Butter
shallow pans, and put in the mixture about two inches thick; after it is
baked in a quick oven slice cake in strips three-fourths of an inch wide
and turn each piece. Put back in oven and bake a little longer. When
cold put away in tin box.
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CREAMED POTATOES
Make a cream sauce, a little thinner than usual by adding a little extra milk. Cut two cups of boiled potatoes into small cubes and mix them thoroughly with the same. Cook in a double boiler until the potatoes are thoroughly hot, add a little chopped pars... CREAMED SALMON
A half cup of canned salmon, a left-over from lunch the preceding day, may be added to double the quantity of cream dressing, and when heated through and served on crisply-toasted slices of stale bread, make a tasty addition to any meal. Of course, it is ... CREAMED SHRIMPS
From MISS META TELFAIR MCLAWS, of Georgia, Alternate Lady Manager. Spread cracker crumbs on bottom of baking dish; then place bits of butter and a layer of oysters, which must be sprinkled with salt and pepper. Make alternate layers of oysters, cracker cr... CREAMED SWEETBREADS
Parboil sweetbreads in water 10 minutes. Remove stringy parts and dry on a napkin. Separate the sweetbreads into small pieces with a _silver knife_, never use _steel_, put in a stewpan with enough cream to cover, add butter, pepper and salt to taste. Flou... CREAMED SWEETBREADS
Cutlet may be cooked whole or cut into pieces for serving. Dust with salt, pepper and flour; dip in egg (1 egg beaten with 1 tablespoon milk), then in bread crumbs. Brown on both sides in shallow fat in frying pan. Add boiling water to cover; season and c... CREAMED TOAST
Partly fill a large tureen with slices of crisply-browned and buttered toast. (Slices of bread which have become dry and hard may be used for this dish.) When ready to serve, not before, pour over the toasted slices 1 quart of hot milk to which 1 teaspoon... CRECY SOUP
6 Carrots--2d. 2 oz. Butter--2d. 1 Onion 1/2 teaspoonful Sugar 1/2 teaspoonful Salt 1 Turnip 1 stalk of Celery 3 pints of Boiling Water--1/2d. Total Cost--4 1/2 d. Time--Two Hours. Slice up the carrots and vegetables, put them into boi... CRECY SOUP (BELGIAN RECIPE)
A pint and a half of either fresh peas, or of dried peas that have been soaked for six hours in cold water; a leek, and three onions chopped finely. Simmer till the peas are tender, then pass all through the sieve. Well wash some sorrel and chop it, and a... CREME BRUN.
Boil a large cup of cream, flavor with essence of almonds and cinnamon, and then mix with it the yolk of three eggs, carefully beaten and strained, stirring one way to keep it smooth; place it on a dish in small heaps, strew over powdered sugar and beaten... CRÊME DE POISSON À LA ROI ALBERT
Take half a pint of good Burgundy wine, put it to boil with two cloves, and a dust of mixed spice, sweeten to taste with some powdered sugar. If you like add a quarter of the quantity of water to the wine before boiling. ... CREOLE SOUP
This is the foundation or sauce for many fish and vegetable cream soups. 1 quart milk 1 teaspoon salt 1 teaspoon white pepper 2 tablespoons flour 1 tablespoon butter 1 cup boiling water Scald milk and add seasoning; thicken with flour and butter rubbed to... CREOLE TOMATOES
Take one small onion and half a green pepper, chop them fine and cook until tender in a tablespoon of butter. Cut six tomatoes in half, sprinkle with a little sugar, season on both sides with salt, pepper and a little flour, and put them into the pan with... CRESCENT ROLLS
Take bread or kitchen dough, and when well risen, toss on floured baking board, roll into a square sheet, one-quarter inch thick. Spread with melted butter, and cut into six-inch squares, then cut each square into two equal parts through opposite corners,... CRIMSON CREAMED BEETS
Cut all except two inches from the tops of beets. Scrub thoroughly with a vegetable brush, then pour scalding water over beets. When perfectly cleansed, place in a cook-pot, partly cover with boiling water, stand on range and when beets have cooked tender... Crisco.
STRAWBERRY SHORTCAKE (BISCUIT DOUGH) Mix two cups of flour, four teaspoons of baking-powder, one-half teaspoon of salt, one tablespoon of sugar; work one-quarter cup of butter with tips of fingers, and add three-quarters of a cup of milk gradually. Toss o... CRISPED PARSLEY.
Wash and drain a handful of fresh young sprigs of parsley, dry them with a cloth, place them before the fire on a dish, turn them frequently, and they will be perfectly crisp in ten minutes. ... CROQUANTE CAKES (SMALL CAKES)
Blanch and cut in halves three-fourths pound of shelled almonds, and slice one-half pound of citron; mix well together and roll in a little flour; add to them three-fourths pound of sugar, then six eggs well beaten, and last the rest of the flour (three-f... CROQUETTES
Combine ingredients as directed in the recipe, roll the mixture lightly between the hands into a ball. Have a plentiful supply of bread crumbs spread evenly on a board; roll the ball lightly on the crumbs into the shape of a cylinder, and flatten each end... CROQUETTES
From MISS JOSEPHINE SHAKSPEARE, of Louisiana, Lady Manager. Boil the chicken until very tender; pull the meat from the bones in flakes; remove all the skin and cut the meat into very small pieces. Take one-half pint of the chicken broth, one teaspoonful o... CROQUETTES OF BOILED MEAT
Mince any cold meat, adding to a pound of it one-half pound of fresh lean pork, a chopped shallot and parsley, salt, pepper, a little nutmeg, and bind with an egg, both yolk and white. Form into balls, and dip them in flour, then color them in some butter... CROQUETTES OF CALF'S BRAINS
Lay the brains in salt water an hour, or until they look perfectly white, then take out one at a time, pat with your hands to loosen the outer skin and pull it off. Beat or rub them to a smooth paste with a wooden spoon, season with salt and pepper and a ... CROQUETTES OF COLD, COOKED FISH
Shred or flake cold, cooked fish, which has been carefully picked from bones. To 2 cups of fish add an equal amount of mashed potatoes, a small half cup of cold milk, 1 tablespoonful butter, yolk of 1 egg, lightly beaten, 1 teaspoonful of chopped parsley,... CROQUETTES OF FISH
Take any kind of boiled fish, separate it from the bones carefully, chop with a little parsley, salt and pepper to taste. Beat up one egg with one teaspoon of milk and flour. Roll the fish into balls and turn them in the beaten egg and cracker crumbs or b... CROQUETTES OF VEAL
Cook the chicories gently in butter till they are done. Then take each one, and roll it in a slice of ham, and put them in a fireproof dish. Then make a very good white sauce of flour and butter and milk, adding cheese to flavor it strongly, and the yolk ... CROQUETTES.
Pound any cold poultry, meat, or fish, make it into a delicate forcemeat; the flavor can be varied according to taste; minced mushrooms, herbs, parsley, grated lemon peel, are suitable for poultry and veal; minced anchovies should be used instead of mushr... CROUTONS
Cut stale bread into cubes, place in pan and brown in the oven; or butter the bread, cut into cubes and then brown the same way. Fry small cubes of stale bread in deep hot fat until brown or fry them in a little butter or fat in a hot spider until brown. ... CROUTONS AND CRUMBS
Still another way is to make croutons. Cut stale bread into small pieces, size of dice, brown in hot oven and serve with soup instead of serving crackers. Small pieces of bread that cannot be used otherwise should be spread over a large pan, placed in a m... CRULLERS
Cream two tablespoons of butter with one-half cup of sugar, then beat in one at a time two whole eggs. Mix well, then add one-half cup of milk, two teaspoons of baking-powder, and sufficient flour to make a soft batter to roll out. (Try three cupfuls and ... CRULLERS
2 eggs 6 tablespoons sugar 3/4 teaspoon salt 1/4 teaspoon grated nutmeg 2 tablespoons melted shortening 6 tablespoons milk 2 cups flour 3 teaspoons Dr. Price's Baking Powder Beat eggs until very light; add sugar, salt, nutmeg and shortening; add milk, and... CRULLERS
Half a pint of milk. A half tea-spoonful of pearl-ash, dissolved in a little vinegar. One pound of sifted flour. One pound of powdered white sugar. Half a pound of butter. Six eggs. One glass of brandy. Half a glass of rose-water. One gr... CRULLERS. MRS. C. H. WILLIAMS.
One cup sugar, three eggs, one-half cup milk, butter the size of a walnut, three teaspoonfuls baking powder. Fry in lard. ... CRUMB DRESSING
Take one tablespoon of chicken fat, mix in two cups of bread crumbs, pinch of salt and pepper, a few drops of onion juice, one tablespoon of chopped parsley, and lastly one well-beaten egg. Mix all on stove in skillet, remove from fire and stuff fowl. ...