Whipped Cream. — The white of
one egg should be allowed for every
pint of good, thick cream. If this can-
not be procured, more eggs must be
used. Sweeten and flavor the cream
before using it. By rubbing the rind
of a lemon upon 3 ozs. of loaf sugar
and pounding it in a mortar, then mix-
ing it with a glass of sherry or half
a glass of brandy, the white of an egg
beaten to a solid froth, and afterwards
with the cream. Whip it to a froth.
As it rises, take it off by table-spoon-
fuls and put it on a sieve to drain.
It is a good plan to whip the cream
the day before it is wanted, as it is so
much firmer. It should be made and
kept in a cool place. It may be served
in a variety of ways, either in glasses
or in a glass dish, when it should be
prettily garnished, or surrounded by
sponge cake, macaroons, or nut fruit.
Cream Nectar. See Beverages.
Soda.
Muffins.
See Bread.
Puffs.
See Cakes.
Candy.
See Candy.
Chocolates.
,,
Dates.
Walnut.
Cheese.
See Cheese.
Devonshire, Clotted.
See Devonshire.
Stuffing. See
Force-meats.
Jelly.
See Jellies.
Pie.
See Pies.
Salad Dressing.
See Salads.
Soups.
See Soups.
Creole Cream.
See Creams.
Cress and Celery Salad. See Salads.
Croquettes
CURRANTS
Curry-
Croquettes are any cooked meats,
vegetables, etc., minced, rolled into
balls, cylinders, or fancy shapes, and
fried by immersion in hot lard. They
are served alone or with an appro-
priate sauce, usually on a napkin
with a garnish of parsley, etc. This
is a favorite way of using up the
remains of any dish. See Beef, Veal,
Fish, Vegetables, etc.
Croustades. — These are patties
made very much of the same shape as
vol-au-vents, bread being used instead
of puff paste. They are best made
as follows : Cut thick slices from a
roll, scoop a hollow in the centre, and
fry them in hot fat till they are lightly
browned. Drain, and dry them in the
oven for a few minutes. They should
then be filled with very nicely seasoned
mince, moistened with a little stiff
white sauce. The crust of the roll
may be removed or not before fry-
ing.
Croutons for Soup. —Take one or
two slices of stale bread a quarter of
an inch thick. Remove the crust
and cut them into small dice not more
than a quarter of an inch square.
Half fill an iron saucepan with fat
and let this heat until a blue smoke
rises from it. Put the crofitons a
few at a time into a frying- basket,
plunge them into the fat, and shake
them about until they are a golden-
brown color. Turn them upon brown
paper to free them from grease ; take
another spoonful and proceed as
before until a sufficient quantity are
fried. Put them upon a dish covered
with a napkin and hand around
with the soup. Sometimes the
crofitons are put into the soup- tu-
reen and the soup is poured over
them.
and thinly sliced, makes very good
pastry; but a mixture of lard and
dripping, or lard and butter, makes a
better crust than lard alone. Time
to prepare, twenty minutes. See
Pies.
Cucumbers.— -The following recipes
for cooking cucumbers will be found
under their respective headings as
indicated :
Cucumber and Fish Salad.
See Fish.
.. Catsup. See Pickles.
.. in Mustard.
.. Pickled.
.. Sweet Pickle.
.. Salad. See Salads.
.. Sauce. See Sauces.
.. Stuffed. See Vegetables.
Cup Cake.
See Cakes.
Currants. — The following recipes
for cooking currants will be found
under their respective headings as
indicated : ✪ Curry
Page 101 · 1 recipe record on this page
Presented as published in 1902. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
Whipped Cream. — The white of one egg should be allowed for every pint of good, thick cream. If this cannot be procured, more eggs must be used. Sweeten and flavor the cream before using it. By rubbing the rind of a lemon upon 3 ozs. of loaf sugar and pounding it in a mortar, then mixing it with a glass of sherry or half a glass of brandy, the white of an egg beaten to a solid froth, and afterwards with the cream. Whip it to a froth. As it rises, take it off by table-spoonfuls and put it on a sieve to drain. It is a good plan to whip the cream the day before it is wanted, as it is so much firmer. It should be made and kept in a cool place. It may be served in a variety of ways, either in glasses or in a glass dish, when it should be prettily garnished, or surrounded by sponge cake, macaroons, or nut fruit.
Cream Nectar. See Beverages.
Soda.
Muffins.
See Bread.
Puffs.
See Cakes.
Candy.
See Candy.
Chocolates.
,,
Dates.
Walnut.
Cheese.
See Cheese.
Devonshire, Clotted.
See Devonshire.
Stuffing. See
Force-meats.
Jelly.
See Jellies.
Pie.
See Pies.
Salad Dressing.
See Salads.
Soups.
See Soups.
Creole Cream.
See Creams.
Cress and Celery Salad. See Salads.
Croquettes
CURRANTS
Curry-
Croquettes are any cooked meats, vegetables, etc., minced, rolled into balls, cylinders, or fancy shapes, and fried by immersion in hot lard. They are served alone or with an appropriate sauce, usually on a napkin with a garnish of parsley, etc. This is a favorite way of using up the remains of any dish. See Beef, Veal, Fish, Vegetables, etc.
Croustades. — These are patties made very much of the same shape as vol-au-vents, bread being used instead of puff paste. They are best made as follows : Cut thick slices from a
roll, scoop a hollow in the centre, and fry them in hot fat till they are lightly browned. Drain, and dry them in the oven for a few minutes. They should then be filled with very nicely seasoned mince, moistened with a little stiff white sauce. The crust of the roll may be removed or not before frying.
Croutons for Soup. —Take one or two slices of stale bread a quarter of an inch thick. Remove the crust and cut them into small dice not more than a quarter of an inch square. Half fill an iron saucepan with fat and let this heat until a blue smoke rises from it. Put the croutons a few at a time into a frying-basket, plunge them into the fat, and shake them about until they are a goldenbrown color. Turn them upon brown paper to free them from grease; take another spoonful and proceed as before until a sufficient quantity are fried. Put them upon a dish covered with a napkin and hand around with the soup. Sometimes the croutons are put into the soup-tureen and the soup is poured over them.
and thinly sliced, makes very good pastry; but a mixture of lard and dripping, or lard and butter, makes a better crust than lard alone. Time to prepare, twenty minutes. See Pies.
Cucumbers. — The following recipes for cooking cucumbers will be found under their respective headings as indicated :
Cucumber and Fish Salad.
See Fish.
.. Catsup. See Pickles.
.. in Mustard.
.. Pickled.
.. Sweet Pickle.
.. Salad. See Salads.
.. Sauce. See Sauces.
.. Stuffed. See Vegetables.
Cup Cake.
See Cakes.
Currants. — The following recipes for cooking currants will be found under their respective headings as indicated :
Records on this page
Curry