Mary Eaton - The Cook and Housekeeper's Complete and Universal Dictionary; Including a System of Modern Cookery, in all Its Various Branches, Adapted to the Use of Private Families

COFFEE CAKES. Melt some fresh butter in a pint of thin cream, and work up with it four pounds of dried flour. Add a pound of sugar, a pint of yeast, and half an ounce of carraways. Stir them all together, set it before the fire to rise, roll the paste out thin, cut it into small cakes, and bake them on buttered paper.

COFFEE CREAM. Boil a calf's foot in water till reduced to a pint of jelly, clear of sediment and fat. Make a tea-cupful of strong fresh coffee, clear it perfectly bright with isinglass, and pour it to the jelly. Add a pint of very good cream, sweeten it with fine Lisbon sugar, boil it up once, and pour it into the dish. This article is much admired, but the jelly must not be stiff, and the coffee must be fresh.

COFFEE MILK. Boil a dessert-spoonful of ground coffee, in nearly a pint of milk, a quarter of an hour. Then put in a shaving or two of isinglass to clear it; let it boil a few minutes, and set it on the side of the fire to grow fine. This makes a very fine breakfast; it should be sweetened with real Lisbon sugar of a good quality.

COLD CAUDLE. Boil a quart of spring water; when cold, add the yolk of an egg, the juice of a small lemon, six spoonfuls of sweet wine, sugar to taste, and syrup of lemons one ounce.

COLD FISH. Soles, cod, whitings, or smelts may be cut into bits, and put into scallop shells, with cold oyster, lobster, or shrimp sauce. Having added some bread crumbs, they may be put into a Dutch oven, and browned like scalloped oysters.

COLD MEAT. If it be a little underdone, the best way to warm it up is to sprinkle over a little salt, and put it into a Dutch oven at some distance before a gentle fire, that it may warm gradually. Watch it carefully, and keep turning it till it is quite hot and brown, and serve it up with gravy. This is preferable to hashing, as it will retain more of its original flavour. Roast beef or mutton, of course, are best for this purpose.

COLD SALLAD. Boil an egg quite hard, put the yolk into a sallad dish, mash it with a spoonful of water, then add a little of the best sallad oil or melted butter, a tea-spoonful of ready-made mustard, and some vinegar. Cut the sallad small and mix it together, adding celery, radishes, or other sallad herbs with it. Onions may be served in a saucer, rather than mixed in the bowl. An anchovy may be washed, cut small, and mixed with it; also a bit of beet root, and the white of an egg. Celery may be prepared in the same way.

COLDS. For a bad cold take a large tea-cupful of linseed, two pennyworth of stick liquorice, and a quarter of a pound of sun raisins. Put them into two quarts of water, and let it simmer over a slow fire till reduced one half. Then add a quarter of a pound of sugar-candy pounded, a table-spoonful of rum, and the same of lemon juice or vinegar. The rum and lemon juice are better added when the mixture is taken, or they are apt to grow flat. Take half a pint just warm at bed time.

COLLARED BEEF. Choose the thin end of the flank of fine mellow beef, but not too fat: lay it into a dish with salt and saltpetre, turn and rub it every day for a week, and keep it cool. Then take out every bone and gristle, remove the skin of the inside part, and cover it thick with the following seasoning cut small; a large handful of parsley, the same of sage, some thyme, marjoram and pennyroyal, pepper, salt, and allspice. Roll the meat up as tight as possible, and bind it round with a cloth and tape; then boil it gently for seven or eight hours. Put the beef under a good weight while hot, without undoing it: the shape will then be oval. Part of a breast of veal rolled in with the beef, looks and eats very well.

COLLARED EEL. Bone a large eel, but do not skin it. Mix up pepper, salt, mace, allspice, and a clove or two, in the finest powder, and rub over the whole inside: roll it tight, and bind it with a coarse tape. Boil it in salt and water till done enough, then add vinegar, and when cold keep the collar in pickle. Serve it either whole or in slices. Chopped parsley, sage, a little thyme, knotted marjoram, and savoury, mixed with the spices, greatly improve the taste.

COLLARED MACKAREL. Do them the same as eels, omitting the herbs.

COLLARED MUTTON. Take out the bones and gristle of a breast of mutton, lay the meat flat, and rub it over with egg. Mix some grated bread, pounded cloves and mace, pepper, salt, and lemon peel, and strew over it. Two or three anchovies, washed and boned, may be added. Roll the meat up hard, bind it with tape and boil it; or if skewered, it may either be roasted or baked.

COLLARED PORK. Bone a breast of pork, and season it with thyme, parsley and sage. Roll it hard, tie it up in a cloth, and boil it. Press it well, take it out of the cloth when cold, and keep it in the liquor it was boiled in.

COLLARED PORK'S HEAD. Clean it well, take out the brains, rub it with a handful of salt, and two ounces of saltpetre. Let it lie a fortnight in brine, then wash it, and boil it till the bones will easily come out. Lay it in a dish, take off the skin carefully, take out the bones, and peel the tongue. Mix a handful of sage, a little thyme, and four shalots chopped fine. Put the meat to it, and chop it into pieces about an inch square. Put a thin cloth into an earthen pot, lay in the meat, cover the cloth over, and press it down. Set the pot in the liquor again, boil it nearly an hour longer, then take it out, place a weight on the cover within side, and let it remain all night. Take it out, strip off the cloth, and eat the collar with mustard and vinegar.

COLLARED SALMON. Split such part of the fish as may be sufficient to make a handsome roll, wash and wipe it; and having mixed salt, white pepper, pounded mace, and Jamaica pepper, in quantity to season it very high, rub it inside and out well. Then roll it tight and bandage it, put as much water and one third vinegar as will cover it, adding bay leaves, salt, and both sorts of pepper. Cover it close, and simmer till it is done enough. Drain and boil the liquor, put it on when cold, and serve with fennel. It is an elegant dish, and extremely good.

COLLARED VEAL. Bone the breast and beat it, rub it with egg, and strew over it a seasoning of pounded mace, nutmeg, pepper and salt, minced parsley, sweet marjoram, lemon peel, crumbs of bread, and an anchovy. Roll it up tight in a cloth, and boil it two hours and a half in salt and water. Hang it up, or press it: make a pickle for it of the liquor it was boiled in, and half the quantity of vinegar.

COLLEGE PUDDINGS. Grate the crumb of a two-penny loaf, shred eight ounces of suet, and mix with eight ounces of currants, one of citron mixed fine, one of orange, a handful of sugar, half a nutmeg, three eggs beaten, yolk and white separately. Mix and make into the size and shape of a goose-egg. Put half a pound of butter into a fryingpan; and when melted and quite hot, stew them gently in it over a stove; turn them two or three times, till they are of a fine light brown. Mix a glass of brandy with the batter, and serve with pudding sauce.

COLOURING FOR JELLIES. For a beautiful Red, take fifteen grains of cochineal in the finest powder, and a dram and a half of cream of tartar. Boil them in half a pint of water very slowly for half an hour, adding a bit of alum the size of a pea; or use beet root sliced, and some liquor poured over. For White, use cream; or almonds finely powdered, with a spoonful of water. For Yellow, yolks of eggs, or a little saffron steeped in the liquor and squeezed. For Green, spinach or beet leaves bruised and pressed, and the juice boiled to take off the rawness. Any of these will do to stain jellies, ices, or cakes.

COLOURING FOR SOUPS. Put four ounces of lump sugar, a gill of water, and half an ounce of fine butter into a small tosser, and set it over a gentle fire. Stir it with a wooden spoon, till of a light brown. Then add half a pint of water; let it boil and skim it well. When cold, bottle and cork it close. Add to either soup or gravy as much of this as will give it a proper colour.