Cabbage is related to broccoli, rappini, kale, Brussels sprouts, Chinese cabbage, kohlrabi, and many newly popularized microgreens, often of Asian or Italian origin, which are aggregated to constitute "Spring Mix" types of prepackaged salads.

It is also the term used to refer to a fruity red wine which is made from Cabernet grapes; lighter in flavor than Burgundy, but stronger than Claret.

Most ovens have the ability to see what is happening by looking through a glass door. This is preferred over opening the oven to check, as the drop in temperature caused by opening the oven door can cause a cake to fall, or at the least, make the cake dry because it will require more cooking time due to the fact that the oven had to reach baking temperature again.

As the cake bakes, it changes its appearance; the edges begin to pull away from the sides of the pan slightly, and the top domes. If the center of the cake is still lighter in color than the rest, there is still more baking time required. When the center is the same color as the rest of the cake, it's time to use the cake tester method to do a final check. If the cake tester when inserted in the center of the cake, then removed, emerges uncoated with cake batter (clean), then the cake is done. If there are large clumps of batter, then the cake requires more baking. Some cakes, such as cheesecakes and some fruit cakes, will always have a slight residue on the cake tester.

When pressed lightly in the center, the cake will be slightly springy, if done.

There are many different types of cakes, including sponge cakes, butter cakes, chocolate cakes, fruitcakes, and cheesecakes.

The method used to make a cake can also vary, with some cakes being made using the creaming method (where the butter and sugar are creamed together before adding the dry ingredients) and others being made using the one-bowl method (where everything is mixed together at once).

Leavened Cakes: Some cakes are leavened using whipped egg whites, which create a light and airy texture. These types of cakes, such as angel food cake and chiffon cake, typically contain very little fat and rely on the protein strands in the egg whites to give them structure.

Plain Loaf Cakes: A plain loaf cake is a simple batter-based cake that is similar to a pound cake or a 1234 cake. It usually contains just a few basic ingredients, such as flour, sugar, eggs, and butter, and may be flavored with vanilla extract or other ingredients. This style of cake is quick and easy to make, making it a popular choice for novice bakers.

The History of Cake: Cakes have been around for thousands of years, with the earliest recorded recipes coming from ancient Rome. They were originally unleavened bread-like sweetened treats, but over time they evolved into the light and airy confections we know today.

In medieval times, cakes were often sweetened with honey and fruit juices, as refined white sugar was too expensive and wasn't always available until recently..

It wasn't until the late 18th century that the first true modern cakes began to emerge, with the development of chemical leaveners like baking powder and baking soda. Today, cakes are a staple of birthday parties, weddings, and other special occasions, and there seems to be no end to their popularity.

You can use either raw pack or hot pack. You'll get 1 quart canned from about 2 1/4 pounds peas (still in their shells).

While you're filling the jars, bring the water in the pressure cooker to a simmer (not boil) and put the empty jars in to heat.

Raw pack: Wash peas before shelling. Shell, and wash a second time. Fill jars with raw peas loosely, without packing. Cover with boiling water. Then finish as below.

Hot pack: Cover peas with water in a large pan. Boil for 3 minutes. Fill jars with peas then fill jar with liquid from boiling. Then finish as below.

Hot or Cold Pack: Leave one inch of headspace. Add 1/2 tsp salt for a pint jar or 1 tsp salt to a quart jar. Remove air bubbles with a plastic knife or bubble wand. Wipe rim of jar with a damp paper towel. Adjust lids. Place cover on pressure cooker and allow to vent for 10 minutes before closing petcock or adding weight. Don't begin counting time until pressure is achieved (ie, weight will rock/jiggle or gauge indicates 10 lbs pressure. Process pints for 75 minutes, quarts 90 minutes at 10 lbs pressure.

Please note: adding the salt is optional. Don't forget to adjust for your altitude.

Headspace: The empty space between the filled jar and the lid. Proper headspace ensures that there is enough room for the contents to expand during processing without overflowing.

Processing time: The amount of time the jars need to be processed (heated) in the canner to kill harmful bacteria and create a vacuum seal.

Pressure canner: A special type of canner designed for canning low-acid foods, such as meats, vegetables, and seafood. These types of foods require higher temperatures than water bath canners can achieve to destroy harmful bacteria.

Raw pack method: A canning method where raw ingredients are placed directly into the clean, hot jars and covered with boiling water or syrup before being processed.

Hot pack method: A canning method where the ingredients are cooked prior to being placed into the jars. The hot food is then ladled into the jars leaving only a minimal headspace.

Cold pack method: A canning method similar to the hot pack method but the food is not pre-cooked before being placed into the jars. Instead, the cold ingredients are mixed with a sweet or acidic juice or syrup and then poured into the jars, leaving only a minimal headspace.

Acidified food: Any low-acid food that has been made safe for canning by adding lemon juice or another acidic ingredient such as 5% vinegar or ascorbic acid.

Boiling water bath: A canning method where jars are submerged in boiling water to sterilize them and heat the contents to kill any harmful bacteria. This method is suitable for canning high-acid foods, such as fruit, tomatoes, and pickles.

Jar lifter: A tool used to lift hot jars out of the canner without touching the hot metal lid.

Low-Acid Foods: Low-acid foods have a pH above 4.6 and cannot be safely canned using the water bath method alone because they can harbor botulism spores, which can cause serious illness if not destroyed. They must be canned using a pressure canner to reach high enough temperatures to kill these spores.

Process Time: The process time is the amount of time the jars need to be processed (heated) in the canner to kill harmful bacteria and create a proper seal. Process times vary depending on the size of the jars, the type of food being canned, and other factors. Always follow tested recipes and processing times to ensure safety.

Headspace: Headspace is the gap between the top of the food in the jar and the underside of the lid. Proper headspace ensures that there is room for the food to expand during heat processing without causing the lid to unseat or the jar to break.

Always start with clean, fresh ingredients: Before beginning any canning project, make sure all your equipment and work surfaces are clean. Wash your fruits or vegetables thoroughly to remove any dirt or debris.

Use appropriate canning methods: Different foods require different canning methods to ensure safety. Be sure to follow the correct method for each food you are canning.

Measure headspace accurately: Headspace is the empty space between the top of the food and the lid of the jar. It is important to leave enough headspace to allow for heat expansion during the canning process. Follow the recommended headspace measurements for your particular canning method.

Adjust processing times for altitude: Processing times may need to be adjusted based on your elevation above sea level. Consult a canning guide or online resource to determine the correct processing times for your location.

Monitor pressure carefully: When using a pressure canner, it is critical to monitor the pressure gauge throughout the entire process. Make sure the desired pressure is reached and maintained for the specified time before releasing the pressure.

Check seals after cooling: Once the jars have been removed from the canner and cooled, check each seal after 24 hours to ensure there is no sign of leakage. Any unsealed jars should be refrigerated and used immediately.

Proper venting of the pressure canner is essential for ensuring safe canning practices. It is important to vent steam for several reasons. To remove air from the canner: Trapped air can interfere with proper heat distribution and lead to inconsistent processing results. Venting allows the trapped air to escape to enable the canner to consistently produce the high temperatures needed for proper sterilization.

To properly vent a pressure canner, et the valve to "VENT" position and place the weight on the vent pipe. After 10 minutes, set the valve to "SEAL" position and close the petcock (if applicable).

It is recommended to only use a pressure canner that is 16 quarts or larger. Smaller cookers have less steam headspace. Steam headspace is the space between the top of the food and the lid of the cooker. It is important for steam to be able to circulate freely inside the cooker in order to reach the required pressure.

Steam headspace refers to the air space above the jars and below the cover, that reaches high temperatures under pressure. In smaller cookers under 16 qt capacity, the canner takes less time to be at full pressure and cools down more quickly after the cooking time has elapsed. This means that if a standard timing chart is followed, the full time at pressure won't be achieved.

Smaller cookers have less steam headspace, which means that there is less room for steam to circulate. This can lead to uneven heating and canning times that are insufficient to kill harmful bacteria.

Remember these basic steps when preparing canned goods for a well-stocked pantry!

With the neck end in the right hand, insert the fork firmly into the lower part of the breast, and do not remove it until finished carving.

(B), in the diagram, shows where the fork goes into the turkey.

The legs and wings should be easily separated from the body by cutting through the joints next the body. Next, disjoint the parts cut off at the middle joint.

The breast should be sliced evenly by cutting downward and from (B) to (C), laying the slices to one side of the platter.

(A) is where the stuffing can be removed if the turkey has been stuffed.

The generic term "casserole" is also used to describe a meal which is prepared in a casserole dish (as described above).

Cloves are the unopened flower buds of a small evergreen shrub resembling the bay or laurel, which is much cultivated in tropical regions of America. The buds are gathered while still green, smoked by wood fire and then dried in the sun.

Recipe: Colcannon.

While this mixture is heating, beat three egg yolks well, add a 1 1/2 teaspoons of flour. Whisk this into the heated vinegar, etc., and let cook until thick, stirring constantly and never letting it boil. Remove and cool. This will keep for 4-5 days in refrigerator.

A drop cookie is made by dropping spoonfuls of dough onto a baking sheet. Bar cookies are created when a batter or soft dough is spooned into a shallow pan, then baked, cooled and cut into bars. Hand-formed (or molded) cookies are made by shaping dough by hand into small balls, logs, crescents and other shapes.

Pressed cookies are formed by pressing dough through a cookie press (or pastry bag) to form fancy shapes and designs. Refrigerator (or ice-box) cookies are made by shaping the dough into a log, which is refrigerated until firm, then sliced and baked.

Rolled cookies begin by using a rolling pin to roll the rough out flat; then it is cut into decorative shapes with cookie cutters or a pointed knife.

Other cookies, such as the German Springerle, are formed by imprinting designs on the dough, either by rolling a special decoratively carved rolling pin over it or by pressing the dough into a carved cookie mold. In England, cookies are called biscuits, in Spain they're galletas, Germans call them keks, in Italy they're biscotti and so on.

While cooked flour will produce a gravy which is opaque, cornstarch thickens with a translucent quality which is particularly desirable in fruit pies and desserts, and is also extensively used in Asian cuisines.

1 tablespoon corn starch will thicken 2 cups liquid, or replaces 2 tablespoons flour. To use cornstarch as a thickener, combine with cold water, stirring in thoroughly, then add to hot or nearly boiling liquid. Stir constantly during the boiling to prevent lumps from forming.

Cranberries are high in Vitamin C and phytonutrients. Cranberries contain flavonoids, which act as potent antioxidants. Many other potentially beneficial and healthful properties that cranberries may have to offer are being researched by agricultural concerns, food companies and pharmaceutical institutions.

Line a funnel with a piece of muslin or clean cotton cloth, and line the cloth with a clean paper coffee filter. Let the juice pass through two or three times until it is clear. This will require a little patience. Put it into small jelly jars or bottles and seal.

Put away for 12 days. This will make around 3 quarts of curacao. Curacao imparts an agreeable flavor to cream and to punch, and is an excellent liquor.

Use the right proportions of eggs, milk, and sweetener: The ratio of these ingredients will affect the texture and flavor of the custard. A common ratio is 3 egg yolks to 1 cup of milk and 1/4 cup of sugar, but you can adjust these proportions to your preference.

Temper the eggs: To prevent the eggs from curdling or forming lumps, it is important to temper them by gradually adding a small amount of hot milk to the beaten eggs and sugar. This will raise the temperature of the eggs slowly and help them to incorporate smoothly into the custard mixture.

Cook the custard slowly and gently: Custard should be cooked over low heat in a saucepan or in a double boiler. It is important to stir constantly to prevent the eggs from curdling or the custard from sticking to the bottom of the pan.

Don't overcook the custard: Custard should be cooked until it is thick and coats the back of a spoon, but it should not be allowed to boil or the eggs will curdle. To test for doneness, you can run your finger down the back of a spoon and if the line holds, the custard is ready.

By following these steps and using high-quality ingredients, you should be able to achieve a perfect custard every time.

Custards may be baked, as in a custard pie, or boiled or steamed, as in a custard pudding or to be used as a filling in desserts.

There are two basic kinds of custard – stirred and baked. Custards may also be steamed to become pudding like. Steamed custards are usually cooked in a mold over boiling water, and are not stirred.

Custards may be cooked by baking in a water bath or on top of the stove, most often in a double boiler (a cooking pan over a second pan of boiling water).

The important thing to remember when cooking custards, is that they should be cooked over a gentle, steady heat. Overcooking may cause the custard to curdle; undercooking will cause it not to set up. Cook boiled custards to a temperature of 180-185°F.

Here are some other names for cutlets:

Escalope, Scallop, Schnitzel, Milanesa, Pounded cutlet, Breaded cutlet, Fried cutlet, Pan-fried cutlet, Grilled cutlet, Baked cutlet.

The name of the cutlet may vary depending on the type of meat used, the way it is prepared, and the region where it is served. For example, a breaded and fried cutlet made from veal is called a schnitzel in Austria and Germany, and a Milanesa in Argentina and Uruguay.

A Cutlet is a piece of boneless meat from the leg or shoulder of pork, veal, mutton, or sometimes beef, fried or grilled, often served in breadcrumbs or batter.

The meat is typically tenderized via pounding (especially in the case of thin cuts), or marination, then dredged in flour or beaten egg and bread crumbs and pan-fried. Cutlets may include a small amount of spices, seasonings or herbs. Pounded thin cutlets are sometimes referred to as escalopes.

There are several ways to prepare a cutlet, including marination, pan frying, shallow frying, oven roasting, barbecuing and even curries. It is best to use lean meat for preparing these delicacies. Poultry and seafood tend to work best. When choosing between different kinds of meat, consider using red meat (beef) first, followed by white meat (pork or poultry).

The origin of cutlets dates back centuries. Early European settlers would bring home fresh game and slice thin strips of meat off the bone. These pieces of meat would later be called steaks. Eventually, the term evolved to include smaller portions of meat taken from various parts of the animal, hence the term “cut” of meat.

Today, the term cutlet refers more specifically to a portion of meat that is tenderised by means of pounding with a mallet or rolling pin prior to being dredged through flour, dipped in egg, rolled in crumbs and browned in oil. Such a method results in a light, moist texture. This technique became popular during the Victorian era and continues to exist today.

Some examples of cutlets found throughout Europe include escalopes de volaille (chicken breast), escalope de dinde (turkey breast) and escalopes de porc (pig’s cheek); Italy includes cotoletta alla milanese (milano style veal cutlet) and costolette di vitello ai funghi (vitello cutlets with mushrooms); Germany uses schnitzel vom kalb (veal schnitzels); France uses escalopes de poulet à la normande (Normandy-style chicken scallops); and Poland uses kotleta z kurczaka po staropolsku (old Polish-style chicken cutlets).