Manual of army catering services, 1945. Pt. 2, Recipes / War Office.

Date:
1945
Catalogue details

Licence: Public Domain Mark

Credit: Manual of army catering services, 1945. Pt. 2, Recipes / War Office. Source: Wellcome Collection.

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    Chutney An Indian condiment made from fruits, vegetables, sugar, spices and vinegar. Cinnamon The inner bark of a species of laurel. Used for flavouring. | Clarification To filter or render clear, stocks, soups, cooking fats, etc. Cloves The flower buds of a certain shrub, smoked over a fire and dried in the sun. Used to flavour puddings and other sweets. Cochineal A deep red colouring matter made from the bodies of South American insects. Gondiments Highly flavoured seasonings, spices, peppers, salt, etc. Core To remove the heart of an apple or pear. Cream (a) The fatty or oily part of milk. (6) To beat butter, margarine or other fats to the consistency of cream. 3 Croquettes Cork shaped. Cutlet Small pieces of meat with the bone attached, cut from the neck or best end. Shape into the form of a cutlet. Curd That part of the milk which becomes semi-solid, either by. souring or by the use of rennet, and is used for making cheese. Cure The drying or smoking of salted meat or fish. Curry The powdered leaf of the Kari plant. Can be used as a condi- ment. A stew of meat, fish or fowl to which the powder is added, or served with accompanying dishes of which the powder is an ingredient,