Salad of Corn-Salad.— Pare oft
the outer stale leaves and the
roots from lqt. of Corn- Salad,
wash in several waters, drain in
a cloth, and arrange in a salad-
bowl. Season with salt and pepper
diluted in 1 salad-spoonful of vine-
gar and lj salad-spoonfuls of
sweet oil. Mix well when about to serve, but not before.
Salad of Corn-Salad with Beetroots. — Arrange 1 pint of
Corn-Salad and three medium-sized boiled beetroots cut in
slices in a salad-bowl, and season the same as for Salad
of Corn-Salad.
Salad of Corn-Salad with Hard-boiled Eggs.— The same
as for Salad of Corn-Salad, but when about to serve
garnish with two hard-boiled eggs cut into quarters.
CORNUCOPIAS. — Vessels of this shape are great
favourites with artistic confectioners, as indicating hospi-
Fig. 529. Corn-Salad.
Fig. 530. Cornucopia Moulds.
Cornflour Timbale. — Make a smooth batter with Cornflour
and boiling- water, stir it over the fire, and boil for ten minutes ;
tality as well as abundance. The term is derived from
two Latin words signifying “ horn ” and “ plenty.” In
For details respecting Culinary Processes, Utensils, Sauces, etc., referred to, see under their special heads.
THE ENCYCLOPEDIA OF PRACTICAL COOKERY.
445
Cornucopias — continued.
heathen mythology Ceres, the goddess of agriculture, is
generally represented holding a “horn of plenty” filled
to overflowing with corn and fruit.
To make these of paste or nougat, special moulds are
required (see Figs. 530 and 531), which can he obtained of
most manufacturers of confectioners’ utensils. Fruit
stands made in glass and silver for holding fruits (see
Fig. 532) as if pouring from Cornucopias are not un-
common. For instructions in this kind of work reference
should he made to Gum-paste.
Cornucopia Biscuits. — Put in a basin ilb. of caster sugar,
two eggs, and | saltspoonful of salt ; work these together
with a spoon for ten minutes, stir in gradually 2oz. of flour,
add 4 dessert-spoonfuls of orange-flower water✪ Cornucopia Biscuits, and work the
paste ten minutes longer. Butter a baking-sheet, drop the
paste on in small round drops with a spoon, put them at
once into the oven before they spread too much, let the heat
be moderate, and keep them in it for six minutes; take them
out, detach the biscuits, and twist them, one at a time,
upon a pointed wooden tool that is used for that purpose to
give them a Cornucopia or sugar-loaf shape. Put them away
in a dry place, and when ready to serve fill them with whipped
cream and strawberries, and ornament the outsides with
icing.
Cornucopia of Glacees Fruits. — Make some nougat-paste, and
mix in 12oz. of almonds cut in fillets and 6oz. of caster sugar ;
oil a Cornucopia-mould and line it with the nougat-paste ;
when it is firm, remove the mould, and put the Cornucopia on a
Cornucopias — continued.
dish with the pointed end turned up. It must be supported
underneath with a stem made of nougat-paste. Ornament
the opening of the Cornucopia with leaves formed out of
almond-paste or gum-paste ; arrange in the hollow pre-
-tOS
si
Fig. 533. Cornucopia of Glacees Fruits.
served and fresh fruits glacees with syrup boiled to the crack
(see Sugar-boiling). When grouping the fruits, cut out
some imitation leaves in candied angelica ; do not stick them
on with gum or sugar, as they would be difficult to remove
when serving. See Fig. 533.
CORNWALL PUDDING. — See Puddings.
Page 495 · 1 recipe record on this page
Presented as published in 1890. 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
Salad of Corn-Salad.— Pare oft the outer stale leaves and the roots from 1 qt. of Corn- Salad, wash in several waters, drain in a cloth, and arrange in a saladbowl. Season with salt and pepper diluted in 1 salad-spoonful of vinegar and 1½ salad-spoonfuls of sweet oil. Mix well when about to serve, but not before. Salad of Corn-Salad with Beetroots. — Arrange 1 pint of Corn-Salad and three medium-sized boiled beetroots cut in slices in a salad-bowl, and season the same as for Salad of Corn-Salad.
Salad of Corn-Salad with Hard-boiled Eggs.— The same as for Salad of Corn-Salad, but when about to serve garnish with two hard-boiled eggs cut into quarters.
CORNUCOPIAS. — Vessels of this shape are great favourites with artistic confectioners, as indicating hospi-
Fig. 529. Corn-Salad.
Fig. 530. Cornucopia Moulds.
Cornflour Timbale. — Make a smooth batter with Cornflour and boiling- water, stir it over the fire, and boil for ten minutes ;
tality as well as abundance. The term is derived from two Latin words signifying “ horn ” and “ plenty.” In
For details respecting Culinary Processes, Utensils, Sauces, etc., referred to, see under their special heads.
Cornucopias — continued.
heathen mythology Ceres, the goddess of agriculture, is generally represented holding a “horn of plenty” filled to overflowing with corn and fruit.
To make these of paste or nougat, special moulds are required (see Figs. 530 and 531), which can be obtained of most manufacturers of confectioners’ utensils. Fruit stands made in glass and silver for holding fruits (see
Fig. 532) as if pouring from Cornucopias are not uncommon. For instructions in this kind of work reference should he made to Gum-paste.
Cornucopia Biscuits. — Put in a basin ilb. of caster sugar, two eggs, and | saltspoonful of salt ; work these together with a spoon for ten minutes, stir in gradually 2oz. of flour, add 4 dessert-spoonfuls of orange-flower water, and work the paste ten minutes longer. Butter a baking-sheet, drop the paste on in small round drops with a spoon, put them at once into the oven before they spread too much, let the heat be moderate, and keep them in it for six minutes; take them out, detach the biscuits, and twist them, one at a time, upon a pointed wooden tool that is used for that purpose to give them a Cornucopia or sugar-loaf shape. Put them away in a dry place, and when ready to serve fill them with whipped cream and strawberries, and ornament the outsides with icing.
Cornucopia of Glacees Fruits. — Make some nougat-paste, and mix in 12oz. of almonds cut in fillets and 6oz. of caster sugar ; oil a Cornucopia-mould and line it with the nougat-paste ; when it is firm, remove the mould, and put the Cornucopia on a
Cornucopias — continued.
dish with the pointed end turned up. It must be supported underneath with a stem made of nougat-paste. Ornament the opening of the Cornucopia with leaves formed out of almond-paste or gum-paste ; arrange in the hollow pre-
-tOS
si
Fig. 533. Cornucopia of Glacees Fruits.
served and fresh fruits glacees with syrup boiled to the crack (see Sugar-boiling). When grouping the fruits, cut out some imitation leaves in candied angelica ; do not stick them on with gum or sugar, as they would be difficult to remove when serving. See Fig. 533.
CORNWALL PUDDING. — See Puddings.
Records on this page
Cornucopia Biscuits