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 fowl and blanch it, also a fine sweet bread, parboil them, then
cut off in smooth well shaped slices, all the white part of the fowl,
and slice the sweetbread in similar pieces, place them together in a
and pour over a fine white sauce, any that may be approved, the
remainder of the fowl must be cut up in small joints or pieces, not
separated from the bone, and fried to become brown, then place them in
a stew-pan with forcemeat balls, truffles, and morels; pour over half
or three quarters of a pint of beef gravy, and simmer till finished; a
little mushroom ketchup, or lemon-pickle may be added; in this manner
two very nice _entrées_ may be formed.
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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... CURRIED EGGS
Peel, and cut into slices, three large onions. Put them in a saucepan with two tablespoonfuls of butter. Stand over hot water and cook until the onions are soft. Add a teaspoonful of curry powder, a clove of garlic mashed, a saltspoonful of ground ginger,... CURRIED FISH
3 Bream--1s. 1/2 pint Curry Sauce--3d. 1/4 lb. Rice--1d. Total Cost--1s 4d. Time--One Hour Make the curry sauce by recipe given elsewhere. Fillet the fish and cut each fillet in two pieces, butter a saucepan and lay in the fish; pour over the sa... CURRIED LENTILS
Any cold lentils left make a very nice breakfast dish if they are curried. If there should be any curry gravy left, put them into that and simmer for half an hour; serve with boiled rice. If there is no curry sauce, make a little by a recipe given elsewhe... CURRIED MUTTON
Have three pounds of mutton cut in one inch squares. Wipe, put in kettle and cover with cold water. Cook for five minutes, drain and again cover with boiling water. Add one cup of chopped onion, one teaspoon of peppercorns, and one-half of a red pepper, c... CURRIED POTATOES
Melt two tablespoons of fat in a frying-pan; add one onion chopped fine and cook until straw color. Add two cups of boiled potatoes, cut in dice, one-half cup of stock, and one tablespoon of curry powder. Cook until the stock has been absorbed; then add o... CURRIED TOMATOES
1 doz. Tomatoes--4d. 1 1/2 oz. Butter--1d. 1 gill Milk--1d. 1/2 oz. Flour 1/2 lb. Rice--1 1/2d. 1 Apple 1 Onion 1 dessertspoonful Curry Powder Salt--2d. Total Cost--91/2 d. Time--Half an Hour Mince the onion and apple finely, and fry... CURRIED VEAL.
Cut a breast of veal into pieces, fry lightly with a chopped onion, then rub the veal over with currie powder, put it into a good gravy of veal and beef, season simply with pepper, salt, and lemon juice. Fowls curried are prepared in the same way. ... CURRIED VEGETABLES
Take any vegetables in season, such as potatoes, peas, carrots, beans, and cauliflowers, very young vegetables are the best, and if there are any cold ones in the larder they will do as well as fresh. Slice up the potatoes and branch the cauliflowers, and... Curry Balls
Chop sufficient cold cooked beef to make one pint; season it with a teaspoonful of salt, a tablespoonful of chopped parsley and a dash of pepper. Put this in the bottom of a baking dish. Crush six Uneeda biscuits, pour over them a half pint of milk, let t... CURRY OF CHICKEN IN PUFFS
From MRS. SARAH H. BIXBY, of Maine, Alternate Lady Manager. Chop one-half pound chicken quite fine; add one teaspoonful salt; one saltspoonful pepper; one saltspoonful celery salt; one teaspoon lemon juice; one tablespoon chopped parsley and a few drops o... Curry of Mutton
Chop sufficient cold boiled mutton to make a pint; add to it a half pint of bread crumbs and sufficient white of egg to bind the whole together; add a teaspoonful of salt and a dash of white pepper. Form into balls the size of English walnuts; drop into a... CURRY SAUCE
Use one teaspoon of curry in the flour while making white sauce. ... CURRY SAUCE
Chop fine one onion. Cook it with two level tablespoonfuls of butter until soft. Do not brown. Add two level tablespoonfuls of flour, one teaspoonful of curry powder and a half teaspoonful of salt. Mix and add a half pint of boiling water. Stir until boil... CURRY SAUCE
1 Onion 1 Apple 1/2 oz. Flour Lemon Juice Salt--1d 1/2 oz. Curry Powder 1 oz. Butter or Dripping 1 pint Gravy--1d Total Cost--2d. Time--Half an Hour. Peel and chop up the apple and onion. Put the butter or dripping into a saucepan, and... CUSTARD
Boil 1 pint of sweet milk and add to it, stirring constantly, the following mixture: Two tablespoonfuls corn starch, mixed with a little water before boiling, 1 cup of sugar and 1 well-beaten egg. Allow all to cook a few minutes in a double boiler about 1... CUSTARD CAKE. MISS ANN THOMPSON.
Four eggs, one and one-half cups sugar, two tablespoons water, two cups flour, two teaspoons baking powder. FILLING.--One egg, one-half pint sweet milk, one-half cup sugar, two tablespoons flour, butter size of hickory nut. Flavor to taste. ... CUSTARD PIE
Line the pie-plate with a rich crust. Beat up four eggs light with one-half cup of sugar, a pinch of salt, one pint of milk and grated nutmeg or grated lemon peel, and pour in shell and bake in slow oven. ... CUSTARD PIE
1 cup flour 1/2 teaspoon salt 2 teaspoons Dr. Price's Baking Powder 1/4 cup cold water 4 tablespoons shortening 1 quart strawberries Sift dry ingredients together; rub in shortening very lightly with finger tips; add water slowly, just enough to make a st...