Harper's cook book encyclopædia

cool, mark off into squares ; press nearly through to the bottom. When hard and cold, tap the bottom and sides of the tin to loosen the candy, turn out, and break apart. Canned Fruits. See Preserves. Canned Roast Beef Soup. See Soups. Canvas-back Duck. See Game. Capers. — The bottle in which capers are should be kept corked and covered with the liquor or they will spoil. In making sauce the flavor cannot be fully extracted unless the capers are bruised. Caper Sauce. See Sauces. Caramel. — Sugar heated to the highest stage until it is browned. See Candy. Caramel Ice-cream. See Ice-cream. Carp. See Fish. Carrots. — The following recipes for cooking carrots will be found under their respective headings as indicated : Carrots a la Frangaise. See Vegetables Fried. German way. .. Red, Puree of. .. Puree. See Soups. Catfish, See Fish. Catsups. See Pickles. Cauliflower. — The following recipes for cooking cauliflower will be found under their respective headings as indicated : Cauliflower, Boiled. See Vegetables. .. Fried. .. Pain of. with Parmesan Cheese. .. Pickle. See Pickles. .. Salad. See Salads. Caviare Sandwiches. See Sandwiches. Caviare Canapes. See Sandwiches. Cayenne Cheese. See Cheese. Celery. — The following recipes for cooking celery will be found under their respective headings as indicated : Celery and Hazel-nuts. See Vegetables. .. Fried. .. Puree of. Roots & la Poulette. .. .. Stewed. .. and Apple Salad. See Salads. .. and Radish Salad. .. Sandwiches. See Sandwiches. .. Canapes. Sauce. See Sauces. .. Soup. See Soups. Cereals. See Porridge, Gruel, Bread. Chafing-dish Cookery. — Chafingdishes with a double pan are preferable. See Preface. Champagne Cup. See Beverages. Chaney’s Thin Biscuits. See Bread. Charlotte Russe made without Gelatine. — Line a jelly-mould with split lady fingers or slices of sponge cake. Whip a pint of thick cream. Beat the whites of two eggs to a stiff meringue, stirring in gradually a cupful of powdered sugar. Beat this, a little at a time, into the whipped cream, then add a generous teaspoonful of extract of vanilla or other flavoring. Pour this mixture into the cake-lined mould and set on the ice for two hours. Pass a knife Charlotte Russe, Coffee CHEESE Cheese Canapes around the sides of the mould to loosen the cake, and turn the charlotte russe out upon a chilled platter. Charlotte Russe, Coffee. — Prepare a charlotte russe filling by adding to a pint of cream whipped stiff two table-spoonfuls of powdered sugar and quarter of a box of gelatine which has been soaked one hour in three table-spoonfuls of cold water and dissolved in two table-spoonfuls of boiling water. To this mixture put two table-spoonfuls of the very strongest coffee that can be made. It should really be the very essence of the berry. Beat in the gelatine slowly, with care not to break down the cream. Line a brick-shaped mould with slices of angel cake, sponge cake, or lady fingers, and when the filling begins to thicken turn it into the mould. Leave it in a very cold place until wanted. If possible, it is well to make it the day before it is to be eaten. Instead of coffee, any other desired flavoring will answer. Charlotte Russe, Paris. — Split a dozen lady fingers ; arrange them around the sides of a charlotte-mould. Cover the bottom with candied cherries