112. Agra Dolce - Italian

Mix together two tablespoons of brown sugar, two of grated chocolate, one each of candied orange and lemon peel, shredded fine, a fourth cup of blanched almonds, chopped, half a cup of cleaned currants and a cup of cider vinegar, or sour wine. Let stand for an hour or two, then scald. Pour over cold mutton, veal or tongue and simmer for a few minutes.

113. Bacon Sauce - English

Fry a fourth of a pound of bacon, cut in dice, slightly; add a small onion, chopped fine, and a dessert spoon of flour, and fry slowly until light brown. Season with pepper and two tablespoons of vinegar, and add a small cup of water. Stir until it boils and thickens a little, then pour over boiled new potatoes and serve with roast veal or chicken.

114. Chaudfroid - French

Make a white roux of two tablespoons of butter and flour (No. 137) ; stir in gradually a pint of strong chicken stock and simmer for five minutes, then add a heaping tablespoon of gelatine, soaked in a little cold stock, and stir until dissolved. Season with salt and cayenne, strain, and when cold, beat in three tablespoons of thick cream.

115. Cherry Sauce A La Cavendish

Stone a pound of red cherries and pound in a mortar; boil for fifteen minutes with a slice of lemon and enough water to cover, then rub through a sieve with a thick slice of bread soaked in a glass of claret. Simmer until of the consistency of cream, then add a tablespoon of French brandy and serve with hot baked ham.

116. Chile Colorado, Or Smother-Mexican

Remove seeds and veins from a quarter of a pound of dry chile peppers and wash well in plenty of water; then boil for about ten minutes; drain and rub through a colander, adding water from time to time to loosen the pulp, using about a pint in all; pour this through the peppers again until it is as thick as very thick cream. Heat a large spoonful of lard and fry in it a clove of garlic, then skim it out and stir in the pulp, a teaspoon each of grated sweet chocolate and sugar, a tablespoon of vinegar and a teaspoon of salt. This is the Mexican sauce which is used in many of their dishes with variations in the seasoning.

117. Chile Sauce - Mexican

Toast in a hot oven (or on top of the stove) until they blister, a dozen fresh red chiles; drop them into boiling-water and simmer until soft enough to rub through a sieve, first removing the seeds and veins and adding a little hot water - enough to make a puree. Fry in a spoonful of hot lard with a teaspoon of vinegar, one of onion juice and salt to taste.

118. Cocoanut Cream

Remove the shell and brown skin from a fresh cocoanut. Grate the meat, soak it in a cup of milk for fifteen minutes, and scald ; drain carefully into a bowl; then turn the cocoa-nut into a wet cheese-cloth and squeeze it until every bit of the cream has been extracted, and add it to the milk. The meat should be snow white, and can be used as a garnish or be served separately with chutney, sliced lemon, Bombay duck, anchovies and the hors d'oeuvres that are served with an Oriental curry.