Cocoanut. — The following recipes for cooking cocoanuts will be found under their respective headings as indicated : Cocoanut Cake. Jumbles. Snow-balls. Caramels. Cream Bars. Cream. Ice-cream. Pie. Pie-crust. Pudding. See Puddings. See Cakes. See Candy. See Creams. See Ices. See Pies. Cod. — The following recipes for cooking cod will be found under their respective headings as indicated : Cod k la Bechamel. See Fish. .. k la Bonne Femme .. Boiled. ... .. Broiled. .. Cakes. .. Head and Shoulders. .. Matelote of. Coffee. — The following recipes for coffee in different forms will be found under their various headings as indi- cated : Coffee. See Beverages. Black. .. Cuban. .. Frappe. .. .. Blanc-mange. See Blanc-mange. .. Cake. See Cakes. .. Bavarian Cream. See Creams. .. Cream. .. Custard. See Custards. .. Ice-cream. See Ices. Collared Breast of Lamb. See Mutton. Coloring. — Brown: It is a very usual practice to make brown coloring as it is wanted by burning a little sugar in an iron spoon and stirring it into the soup or sauce. By this means the flavor is almost sure to be spoiled. The better plan is to make a little browning and keep it stored for use. It will keep for years. Put % lb. of granulated sugar into a saucepan with a table-spoonful of water, and stir unceasingly over a gentle fire, with a wooden spoon, until it be- gins to acquire a little color. Draw it back and bake it very slowly, still stirring it, until it is almost black, without being in the least burned. It will take about half an hour. Pour a quart of water over it, let it boil for a few minutes until the sugar is quite dissolved, pour it out, and when cold strain it into a bottle and store it for use. A table-spoonful of this browning will color half a pint of liquid, and there will be no danger of an unpleasant taste being given to the sauce, etc. The addition of a little claret or mushroom catsup will often impart as much coloring to sauces as is required. When it is wished to thicken the sauce as well as color it, brown thickening should be used. Green: Pound some young spinach or beet leaves. Press out the juice and put it in a cup. Place this cup in a saucepan of boiling water and let it simmer gently, to take off the raw taste of the juice. Before using it, mix it with a little finely sifted sugar. Red : Two or three drops of cochineal will impart a beau- tiful red or pink coloring. White : Use pounded almonds, arrow-root, or cream. Yellow: For a clear yellow, dissolve orange or lemon jelly. For an opaque, pound the yolks of eggs 80 Composition Cake CORN Crayfish Soup and mix it with the liquid, or add a little saffron. See also Jellies made with gelatine. Composition Cake. See Cakes. Compotes of Fruits. See Fruits. .. .. Syrup for See Fruits. Consomm6 Soup. See Soups. Cooked Salad. CDr. Kitchiner's). See Salads. Corned Beef. — The following rec- ipes for cooking corned beef will be found under their respective headings as indicated : Corned Beef, Boiled. See Beef. .. .. Potted. Scrapple. .. .. Spiced Corn-starch Cake. See Cakes. Cottage Cheese. See Cheese. Cottage Pudding. See Puddings. Cookies. See Cakes. Coquille of Fish. See Fish. Cordials, Home-made. See Beverages. Corn. — The following recipes for cooking corn will be found under their respective headings as indicated : Com and Rice Bread. See Bread. .. Bread.

AI-modernized reading of the original text

Cocoanut. — The following recipes for cooking cocoanuts will be found under their respective headings as indicated : Cocoanut Cake. Jumbles. Snow-balls. Caramels. Cream Bars. Cream. Ice-cream. Pie. Pie-crust. Pudding. See Puddings. See Cakes. See Candy. See Creams. See Ices. See Pies. Cod. — The following recipes for cooking cod will be found under their respective headings as indicated : Cod k la Bechamel. See Fish. .. k la Bonne Femme .. Boiled. ... .. Broiled. .. Cakes. .. Head and Shoulders. .. Matelote of. Coffee. — The following recipes for coffee in different forms will be found under their various headings as indicated : Coffee. See Beverages. Black. .. Cuban. .. Frappe. .. .. Blanc-mange. See Blanc-mange. .. Cake. See Cakes. .. Bavarian Cream. See Creams. .. Cream. .. Custard. See Custards. .. Ice-cream. See Ices. Collared Breast of Lamb. See Mutton. Coloring. — Brown: It is a very usual practice to make brown coloring as it is wanted by burning a little sugar in an iron spoon and stirring it into the soup or sauce. By this means the flavor is almost sure to be spoiled. The better plan is to make a little browning and keep it stored for use. It will keep for years. Put % lb. of granulated sugar into a saucepan with a table-spoonful of water, and stir unceasingly over a gentle fire, with a wooden spoon, until it begins to acquire a little color. Draw it back and bake it very slowly, still stirring it, until it is almost black, without being in the least burned. It will take about half an hour. Pour a quart of water over it, let it boil for a few minutes until the sugar is quite dissolved, pour it out, and when cold strain it into a bottle and store it for use. A table-spoonful of this browning will color half a pint of liquid, and there will be no danger of an unpleasant taste being given to the sauce, etc. The addition of a little claret or mushroom catsup will often impart as much coloring to sauces as is required. When it is wished to thicken the sauce as well as color it, brown thickening should be used. Green: Pound some young spinach or beet leaves. Press out the juice and put it in a cup. Place this cup in a saucepan of boiling water and let it simmer gently, to take off the raw taste of the juice. Before using it, mix it with a little finely sifted sugar. Red : Two or three drops of cochineal will impart a beautiful red or pink coloring. White : Use pounded almonds, arrow-root, or cream. Yellow: For a clear yellow, dissolve orange or lemon jelly. For an opaque, pound the yolks of eggs Composition Cake CORN Crayfish Soup and mix it with the liquid, or add a little saffron. See also Jellies made with gelatine. Composition Cake. See Cakes. Compotes of Fruits. See Fruits. .. .. Syrup for See Fruits. Consomm6 Soup. See Soups. Cooked Salad. CDr. Kitchiner's). See Salads. Corned Beef. — The following recipes for cooking corned beef will be found under their respective headings as indicated : Corned Beef, Boiled. See Beef. .. .. Potted. Scrapple. .. .. Spiced Corn-starch Cake. See Cakes. Cottage Cheese. See Cheese. Cottage Pudding. See Puddings. Cookies. See Cakes. Coquille of Fish. See Fish. Cordials, Home-made. See Beverages. Corn. — The following recipes for cooking corn will be found under their respective headings as indicated : Com and Rice Bread. See Bread. .. Bread.

Harper's cook book encyclopædia