This section is from the book "The Steward's Handbook And Guide To Party Catering", by Jessup Whitehead. Also available from Amazon: Larousse Gastronomique.
Crackers crushed and sifted; used to bread cutlets, oysters and the like for frying. It is important that the crackers used for the purpose should be of the kinds that contain no butter, as the dust of butter crackers soon turns rancid and spoils the fries. Pieces of bread thoroughly dried and crushed form the substitute for crackers, though the product is not so satisfactory.
Name of a kind of crackers or biscuits.
Cranes were in the olden time considered an aristocratic dish. At a banquet during the reign of Edward IV two hundred and four were served. Cranes are eaten freely in the United States. A sand-hill crane appeared for many succeeding years as one of the dishes at the famous game dinners by Mr. John B. Drake in Chicago.
First used in Siberia and ex-ported from Russia. Grows wild in the northern states and is improved by cultivation. The cranberry-growing interest is a large and important one, cranberry sauce having become a national institution. The cultivated berries may be known by their larger size and clean condition, for cultivators find-it most expedient to have them picked by hand.
Very easily made as cranberries have more vegetable gelatine than any other fruit. The syrup from cranberries stewed with sugar poured off clear, sets in jelly when cold; used in place of currant jelly with meats and in pastry.
Open tart, the fruit well sweetened.
One of the best of " roly-poly " puddings. (See apple roll).
A contrivance of deep cans with a faucet in the bottom of each, placed in a framed box constructed to hold water and ice around them. The cans are filled with milk, the cream rising to the top, the skim-milk being drawn off at the bottom without disturbing the upper surface. Useful for hotels.
A factory where butter is made in a wholesale way from the milk of hundreds of cows at once.
The easiest cheese to make, and one which is much appreciated with salad; the best time for it is when the grass is rich. in early summer. A pan of milk is allowed to stand 36 hours, the cream taken off, salted a little, poured into a napkin set in a dish; the cloth absorbs the watery part of the cream. When it has stood 24 hours the cream is moulded into cheese shape; ready to eat in 4 or 5 days; will not keep over a week or two.
Sweet or savory. Cream cheese (about 1/2 lb.) rubbed through a seive, 3 tablespoons bread-crumbs, 1 egg, 1 tablespoon sugar, orange flavor, made in balls, floured, fried; wine sauce. The same is done without sugar, with savory seasonings.