Curd

Is the basis of cheese; the solid part of milk; used by confectioners in producing cheese cakes, blanc-manges, curds and whey, curd pudding, curd puffs, etc.

Currants

Are of three colors and flavors red, white and black; they all make good pies; the white and red are also cooked in syrup, bottled, and named "Bar-le-duc" jelly; the black make fine jams and jellies, wine, vinegar, gin.

Dried Currants

Are a different variety, a sort of small seedless grape that grows wild in parts of Greece; they are ripened on the vine, then picked and packed into barrels, forming a solid mass, and exported all over the world; they are used in puddings, mince-meat, sauces, pickles, dumplings, cakes, buns, pancakes, and also made into a cheap wine.

Curry

Name of a yellow powder composed generally of turmeric, coriander seeds, cardamons, cumin seeds, red pepper, ginger, garlic, chillies, cinnamon and black pepper; used in making mulligatawney soups, and in flavoring food sauces that are called curries.

Custard

Name applied to a mixture of eggs, milk and sugar, mixed together, then baked, steamed or boiled. The best proportion is: to each quart of milk, work in eight beaten eggs, six ounces of sugar, then flavor; or the milk may be boiled with a flavoring, then allowed to cool; the custard to be in perfect condition must only be allowed to reach the boiling or settling point, as if allowed to cook longer it will disintegrate and become watery.

Cutlets

Are really rib chops of lamb, pork, mutton and veal, but the term is also applied to neatly trimmed slices of the same meats; also to a slice cut an inch thick right across the middle of a leg of mutton; the term is also applied to breasts of chicken, game and poultry; imitation cutlets are also made of croquette mixtures shaped into rib chop form.

Czarina

Name of a Russian sauce often served in that country with boiled tongue. It is composed of a good Espagnole sauce contaic.-ing minced gherkins, seedless raisins and lemon juice, simmered till the raisins are soft.

Damson

The name of a peculiar flavored small blue plum that if eaten raw would contract the jaws; it is therefore always served in a cooked condition, in which form it is rich and delicious; it makes a fine preserve, jam, jelly, wine, compote, pudding, pie and tartlette.

Dandelion

Or as the French call it "dent-de-lion" dent meaning tooth, inasmuch as its pecuilar shaped leaves resemble lions' teeth. It makes a very pleasant salad, either by itself or mixed with other salad leaves. The leaves should be gathered before the sun is strong enough to toughen them. The most simple way of serving and that mostly liked, is dandelion leaves with French dressing; dandelion leaves and sorrel in equal parts, the dandelion cooked half done before the sorrel leaves are added; is used as a vegetable by the French.

Darioles

The name of a small plain or fluted mold, these are lined with thin paste, then filled with a cheese cake mixture, sweet custard mixture or whipped cream, turned out when done, and served like a small charlotte russe.