CURRANT CATSUP. MRS. E.
Five quarts juice, three pounds sugar; boil juice and sugar until it
thickens; then add one pint vinegar, tablespoon ground cinnamon and
cloves, teaspoon each of salt and pepper; bottle for use. You can use
grape juice.
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CUCUMBER SORBET
1 pint of cranberries 1/2 pound of sugar 1/2 pint of water Add the water to the cranberries, cover, bring to a boil; press through a colander, return them to the fire, add the sugar, and stir until the sugar dissolves. Take from the fire, and, ... Cucumbers
Throw a good-sized egg plant into a kettle of boiling water; boil ten minutes; when cold cut into halves and with a blunt knife scoop out the center. Chop this scooped-out portion fine, mix with it an equal quantity of finely-chopped uncooked meat, add a ... CUCUMBERS AND TOMATOES
Make the same preparation as above, for the sauce, with the same seasonings, but add a dust of nutmeg. Then add half a pint of white stock which will be enough for a small bunch of carrots; simmer them for fifteen minutes and then break in three whole egg... CUCUMBERS IN OIL
One hundred medium-sized cucumbers, sliced thin lengthwise, add one pint salt, let stand overnight, drain thoroughly in morning, add two pints of sliced onions, then add dressing, consisting of four tablespoons of black mustard seed, four of white mustard... CUMBERLAND PUDDING.
Take equal quantities of bread crumbs, apples finely chopped, currants and shred suet, sweeten with brown sugar, and mix all together with three eggs, a little brandy, grated nutmeg, and lemon peel; boil in a round mould from one to two hours, according t... CUP CAKE
Cream one cup of butter with two cups of sugar and add gradually the yolks of four eggs, one at a time. Sift three cups of flour, measure again after sifting, and add two teaspoons of baking-powder in the last sifting. Add alternately the sifted flour and... CUP CAKE
Eight eggs. One pint of powdered sugar. One pint of Indian meal, sifted, and half a pint of wheat-flour. Half a pound of butter. One nutmeg, grated,--and a tea-spoonful of cinnamon. Half a glass of mixed wine and brandy. Stir the butter and su... CUP CUSTARD FOR SIX
Stir until quite light four eggs, yolks and whites, and four tablespoons of sugar; have ready four cups of scalded milk; mix, add pinch of salt and one teaspoon of good vanilla; pour into cups and place cups into pan of boiling water. Put into oven and ba... CUP CUSTARDS
1 quart of sweet milk. 5 large eggs. 3 tablespoons sugar. Grated nutmeg or vanilla flavoring. Scald milk. Beat whites of eggs separately. Add milk when cooled to the beaten yolks. Add sugar and flavoring. Stir in stiffly beaten whites of eggs, pour into c... CUP PUDDING. MRS. G. A. LIVINGSTON.
One egg, two tablespoonfuls of sugar, three tablespoons butter, one-half to three-fourths pint of water, one and one-half teacups of flour, or enough to make a thin batter, one and one-half teaspoons baking powder; mix with fresh fruit or raisins, and ste... CURAÇAO ICE CREAM
1 quart of cream 1/2 pound of pulverized sugar 4 ounces of so-called Mocha coffee Grind the Mocha rather coarse, put it in the double boiler with one half the cream, and steep over the fire for at least ten minutes. Strain through a fine musl... CURDS AND WHEY
A quart of new milk, and a half a pint of cream, mixed. A quarter of a pound of powdered white sugar. A large glass of white wine, in which an inch of washed rennet has been soaked. A nutmeg. Mix together the milk, cream, and sugar. Stir the w... CURRANT AND RASPBERRY WATER ICE
1 pint of currant juice 1 pound of sugar 1 pint of boiling water Add the sugar to the water, and stir over the fire until it is dissolved. Boil five minutes, take from the fire; when cool, add the currant juice. When cold, freeze as directe... CURRANT CATSUP. MRS. E.
Five quarts juice, three pounds sugar; boil juice and sugar until it thickens; then add one pint vinegar, tablespoon ground cinnamon and cloves, teaspoon each of salt and pepper; bottle for use. You can use grape juice. ... CURRANT JELLY
Pick over half ripe currants, leaving stems on. Wash and place in preserving kettle. Pound vigorously with wooden masher until there is juice enough to boil. Boil slowly until fruit turns white and liquid drops slowly from the spoon. Stir to prevent scorc... CURRANT JELLY
Always pick currants for jelly before they are "dead ripe," and never directly after a shower of rain. Wash and pick over and stem currants. Place in a preserving kettle five pounds of currants and 1/2 cup of water; stir until heated through then mash wit... CURRANT JELLY
From MRS. THERESA J. COCHRAN, of Vermont, Alternate Lady Manager. Grate the yellow rinds of two oranges and two lemons and squeeze the juice into a porcelain lined preserving kettle, adding the juice of two more oranges and removing all the seeds; put in ... CURRANT JELLY SAUCE
2 tablespoons butter 2-1/2 tablespoons flour 1 cup milk or cream 1/2 teaspoon salt 1/8 teaspoon white pepper Make as directed for Thin Cream Sauce. EGG SAUCE (For Fish) 1 cup white sauce 2 chopped hard boiled eggs 1 tablespoon chopped parsley 1 teaspoon l... CURRANT JELLY. MISS KITTIE SMITH.
A FRENCH CONFECTIONERS RECIPE.--Allow one pound of sugar to one pint of juice. Boil the juice five minutes, and add the sugar, which has been previously well heated; boil one minute, stirring carefully. Always a success. ... CURRANT JELLY. MRS. DR. TRUE.
Weigh the currants on the stems. Do not wash them, but carefully remove all leaves; or whatever may adhere to them. Put a few of the currants into kettle (porcelain lined or granite iron); mash them to secure juice to keep from burning; add the remainde... CURRANT TEA CAKES
2 cups flour 3 teaspoons Dr. Price's Baking Powder 1 teaspoon salt 2 tablespoons sugar 2 tablespoons shortening 2 eggs 1/3 to 1/2 cup milk Sift together flour, baking powder, salt and sugar; add shortening and rub in very lightly. Beat eggs until light; a... CURRANT WATER ICE
2 full quarts of sour cherries 1 pound of sugar 1 quart of water Stew the cherries in the water for ten minutes and press through a sieve, add the sugar, and, if you have it, two drops of Angostura Bitters; when cold, freeze it as directed ... CURRANTS
To twelve quarts of currants take four quarts of sugar. Treat the same as raspberries. ... CURRIED CHICKEN.
See curried veal. Undressed chicken is considered best for a curry, it must be cut in small joints, the directions for curried veal are equally adapted for fowls. A NICE METHOD OF DRESSING FOWL AND SWEETBREAD. Take a fo... CURRIED CHOPS
2 lbs. Chops--5d. 1/2 oz. Curry Powder--1d. 1 oz. Butter--1d. Lemon Juice 1/4 lb. Rice 1/2 pint Gravy or Water--1d. 1/2 oz. Flour 1 Apple 1 Onion Salt--1d. Total Cost--9d. Time--Three Hours. Trim some of the fat away from the chops... CURRIED EGGS
Melt four tablespoons of butter in a frying-pan, add one onion chopped fine and cook until straw colored. Then add one tablespoon of curry powder. Make a smooth paste of one-fourth of a cup of water and two tablespoons of flour; add one tablespoon of lemo...