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Press one quart of fine cottage cheese through a coarse sieve or colander and set it away in a cool place for a week, stirring it once or twice during that time; when it has become quite strong, stir it smooth with a wooden or silver spoon; add a saltspoon of salt and one-fourth as much of caraway seed, yolks of two eggs and an even tablespoon of flour which has been previously dissolved in about one-half cup of cold milk; stir the flour and milk until it is a smooth paste, adding a lump of butter, about the size of an egg; add all to the cheese.
Add to it either greens mustard, turnip, or dandelion or field salad, well washed and picked, let cook till very tender, then skim out, drain in a colander, lay in a hot dish with the square of bacon on top. Here is the foundation of a hearty and wholesome meal. The bacon by long boiling is in a measure emulsified, and calculated to nourish the most delicate stomach rather than to upset it.
The water now boiling, she places the granulated paste in a second earthen pot or vase, whose bottom, pierced like a colander with holes, fits like a cover upon that in which the meat is boiling. The steam cooks the grains, which are afterward served upon a platter, with the meat on top and the soup poured over.
Cut four onions, one carrot, two turnips, and one head of celery into three quarts of liquor, in which one or two fowls have been boiled; keep it over a brisk fire till it boils, then place it on a corner of the fire, and let it simmer twenty minutes; add one tablespoonful of currie powder, and one tablespoonful of flour; mix the whole well together, and let it boil three minutes; pass it through a colander; serve with pieces of roast chicken in it; add boiled rice in a separate dish.
Take off the blossoms, wash, and put them into a porcelain kettle, scald, then put through a colander, add the sugar and spices; boil fifteen minutes; then add the vinegar; bottle immediately before it cools. Almost any recipe for spiced gooseberries makes a good recipe when the gooseberries are put through a colander or coarse sieve, and the vinegar added, cooled in this way.
Pick the currants very clean, and wash them, draining them through a colander. Wipe them in a towel. Spread them out on a large dish, and set them near the fire, or in the hot sun, to dry, placing the dish in a slanting position. Having stoned the raisins, cut them in half, and, when all are done, sprinkle them well with sifted flour, to prevent their sinking to the bottom of the cake.
It is boiled until tender in salted water and is combined with cheese and with sauces the same as macaroni, and is usually left long. It makes a good garnish. Cook one cup of broken macaroni in two quarts of boiling salted water for twenty or thirty minutes, drain and pour cold water through the colander.
Apples, stewed previous to baking, should not be done till they break, but only till they are tender. They should then be drained in a colander, and chopped fine with a knife or the edge of a spoon. In making pies of juicy fruit, it is a good way to set a small tea-cup on the bottom crust, and lay the fruit all round it.
152. =Stuffed Cabbage.= Cut the leaves of a large white cabbage as whole as possible, cut out the stalks, wash the leaves well, and boil them only until tender, in three quarts of boiling water and salt, with a piece of soda as large as a dried pea; have ready some sausage meat highly seasoned, and as soon as the cabbage is tender carefully drain it in a colander, run cold water from the faucet over it, and, without tearing the leaves, lay them open on the table, two or three upon each other, making eight or ten piles.
A quarter of a pound of fresh butter, or a pint of cream. A quarter of a pound of powdered white sugar. Half a glass of wine and brandy mixed. Half a glass of rose-water. A tea-spoonful of mixed spice, nutmeg, mace and cinnamon. Stew some pumpkin with as little water as possible. Drain it in a colander, and press it till dry. When cold, weigh half a pound, and pass it through a sieve.
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