Chop fine a pound of meat and season with salt, pepper and spices. Mix with a few tablespoons of boiled rice✪ Cabbage Stuffed—Swedish and milk enough to moisten. Separate leaves of a large cab- bage. Scald until tender ; then place two tablespoons of the meat on each leaf, fold, tie like a bundle and place on a greased baking pan. Add a little stock and cook for an hour ; then transfer to a platter, season the gravy, add a lit- tle cream and pour over. 257. CANADIAN ROLL Mix a stiff biscuit crust, using two cups of flour and quar- ter of a pound of shortening. Roll out on a floured pastry board and cover with a well-seasoned mince made of cold meat chopped fine with onion, parsley, chives, etc., and ENTREES AND LUNCH DISHES moistened with rich gravy. Wet the edges, roll up and tie in a muslin cloth that has been scalded and well floured. Drop it into boiling water and boil for two hours. 258. CARBONADA— CHILEAN Heat a large spoonful of color (No. 119), and fry in it a large sliced onion, a tomato, a red pepper, cut up, small squares of pumpkin and two cups of cold beef, or mutton, cut in pieces. Add a few small peeled potatoes, cut in thick slices, and salt to taste. When all are slightly colored add a little soup or water, cover closely and simmer until the vegetables are well cooked, adding more liquid if too dry. 259. CARBON— FRENCH Freshen a pound of cardon stalks in cold water, cut them into three-inch lengths and parboil in stock or salted wa- ter. Drain well and saute in half a cup of butter. Season with salt, pepper and. if liked, a teaspoon of vinegar✪ Carbon— French, or cook like chard (No. 191). 260. CASSOULET CARCASSONE— OLD FRENCH Boil until tender a fat piece of pork weighing half a pound, then cut in slices. Parboil also a cup of white beans, which have soaked in water several hours, then drain. Fry several slices of bacon, six sausages, six slices of liver and several mutton kidneys until nicely colored. Pour off some of the grease ; add a large spoonful of flour and stir until brown ; then add a cup of tomatoes, a large sliced onion and enough hot water to make a thick gravy. Season highly with salt and paprika and simmer all together ; then add the beans and pork and cook for a few moments more. Pour into an earthenware platter, sprinkle with cheese✪ Cassoulet Carcassonne— Old French and bake until brown. 261. CHALUPE— MEXICAN Mix a generous cup of tamale meal, or kornlet, with a tablespoon of melted lard, or butter, half a teaspoon each of salt and chile powder and enough hot water to soften✪ Chalupe— Mexican to a thick smooth paste. Line small, well greased gem pans with the mixture, using the back of a wet spoon to form into shallow cups. Brush with melted lard and bake. ;6 ENTREES AND LUNCH DISHES Cut fine a small piece of choriza (Mexican sausage), or use pork sausage fried with garlic ; add a chopped egg, a slice of onion, chopped, and a few stoned ripe olives, cut up. Simmer for a few minutes in half a cup of beef broth, sea- soned with chile powder and a little vinegar. Thicken with a dozen blanched almonds chopped and pounded, pour into the little cups and serve. 262. CHANFAINA OF LIVER— SPANISH ✪ Chanfaina of Liver— Spanish

AI-modernized reading of the original text

Chop fine a pound of meat and season with salt, pepper and spices. Mix with a few tablespoons of boiled rice and milk enough to moisten. Separate leaves of a large cabbage. Scald until tender ; then place two tablespoons of the meat on each leaf, fold, tie like a bundle and place on a greased baking pan. Add a little stock and cook for an hour ; then transfer to a platter, season the gravy, add a little cream and pour over. 257. CANADIAN ROLL Mix a stiff biscuit crust, using two cups of flour and quarter of a pound of shortening. Roll out on a floured pastry board and cover with a well-seasoned mince made of cold meat chopped fine with onion, parsley, chives, etc., and moistened with rich gravy. Wet the edges, roll up and tie in a muslin cloth that has been scalded and well floured. Drop it into boiling water and boil for two hours. 258. CARBONADA— CHILEAN Heat a large spoonful of color (No. 119), and fry in it a large sliced onion, a tomato, a red pepper, cut up, small squares of pumpkin and two cups of cold beef, or mutton, cut in pieces. Add a few small peeled potatoes, cut in thick slices, and salt to taste. When all are slightly colored add a little soup or water, cover closely and simmer until the vegetables are well cooked, adding more liquid if too dry. 259. CARBON— FRENCH Freshen a pound of cardon stalks in cold water, cut them into three-inch lengths and parboil in stock or salted water. Drain well and saute in half a cup of butter. Season with salt, pepper and, if liked, a teaspoon of vinegar, or cook like chard (No. 191). 260. CASSOULET CARCASSONE— OLD FRENCH Boil until tender a fat piece of pork weighing half a pound, then cut in slices. Parboil also a cup of white beans, which have soaked in water several hours, then drain. Fry several slices of bacon, six sausages, six slices of liver and several mutton kidneys until nicely colored. Pour off some of the grease ; add a large spoonful of flour and stir until brown ; then add a cup of tomatoes, a large sliced onion and enough hot water to make a thick gravy. Season highly with salt and paprika and simmer all together ; then add the beans and pork and cook for a few moments more. Pour into an earthenware platter, sprinkle with cheese and bake until brown. 261. CHALUPE— MEXICAN Mix a generous cup of tamale meal, or kornlet, with a tablespoon of melted lard, or butter, half a teaspoon each of salt and chile powder and enough hot water to soften to a thick smooth paste. Line small, well greased gem pans with the mixture, using the back of a wet spoon to form into shallow cups. Brush with melted lard and bake. Cut fine a small piece of choriza (Mexican sausage), or use pork sausage fried with garlic ; add a chopped egg, a slice of onion, chopped, and a few stoned ripe olives, cut up. Simmer for a few minutes in half a cup of beef broth, seasoned with chile powder and a little vinegar. Thicken with a dozen blanched almonds chopped and pounded, pour into the little cups and serve. 262. CHANFAINA OF LIVER— SPANISH

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Canadian RollCabbage Stuffed—SwedishCarbon— FrenchCassoulet Carcassonne— Old FrenchCharquican— ChileanChalupe— MexicanChanfaina of Liver— Spanish

Pan-Pacific cook book