Harper's cook book encyclopædia

.. Batter Bread. .. Cakes. .. Dodgers. .. Griddle Cakes. .. Meal Griddle Cakes. Muffins. .. Omelet. See Eggs. .. Fritters. See Fritters. .. Meal Pudding. See Puddings. .. Pudding. .. Soup. See Soups. .. Dried. See Vegetables. .. Fried. .. Green, Boiled. Stewed. Corn Flour (for Children). — To two teaspoonfuls of corn flour, mixed with two table-spoonfuls of cold water, add half a pint of boiling milk ; boil for eight minutes, and sweeten slightly. It should be, when warm, about the thickness of cream. For children of a year old and upward, it may be prepared wholly with milk, and thicker. For children’s diet it is important that good sweet milk should be used. Court Bouillon (for boiling fish). See Fish. Crab Apples, Preserved. See Preserves. Crabs. — The following recipes for cooking crabs will be found under their respective headings as indicated : Crab, Baked. See Fish. Curried. .. Devilled. .. Soft-shell. .. Soup. .. Soup. See Soups. Crackers for Invalids. — One quart of flour, two eggs, one table-spoonful of sugar. The eggs and sugar must be beaten well together. One large spoonful of butter and lard mixed, to be rubbed well into the flour. Mix all together, and beat long and well. Roll out as thin as a wafer. Cranberries. — The following recipes for cooking cranberries will be found under their respective headings as indicated : Cranberry and Rice. See Fruits. .. Gruel. .. Bavarian Cream. See Creams. .. Pie. See Pies. .. Jelly. See Preserves. Dumpling. See Puddings. .. Pudding. .. Sauce. See Sauces. See Soups. Crayfish Soup. Apple Cream Chocolate Cream Apple Cream. — Boil twelve large apples in water till soft, take off skin, and rub pulp through hair sieve upon /4 lb. of granulated sugar, whip whites of two eggs, then add all to apples ; beat until it is very stiff and looks quite white. Serve heaped up in a dish. See also Fruits. Banana Cream. — Rub through a coarse sieve ; add as much cream as fruit, and a pinch of salt. To one pint of this mixture add 2 ozs. of powdered sugar. Beat this with a whip until it is light and frothy. Serve in glasses and sprinkle blanched and powdered almonds over the top. In the centre of each place a candied cherry. Serve cold. Bavarian Cream. — Soak half a package of gelatine in a cupful of cold water two hours. Mash together one quart of berries and one cupful of sugar and let them stand an hour. Then press through a fine sieve, rejecting the seeds. Pour half a cupful of hot water on the soaked gelatine, and when it is dissolved add the strained berries. Stand the pan containing the mixture in a basin of ice -water and beat until it begins to thicken, then stir in one pint of cream that has been whipped light and dry. Stir gently from the bottom of the dish until it is quite thick, then pour into a mould and set away to harden. Serve with whipped cream. When serving, heap fresh berries or fruit in the centre of the mould and pass whipped i cream in a separate dish. Bavarian Creams (general directions).— All Bavarian creams are easily made and can be prepared some time before dinner.