CAMP VINEGAR

_Ingredients._—1 head of garlic, ½ oz. cayenne, 2 teaspoonfuls of soy, 2 ditto walnut ketchup, 1 pint of vinegar, cochineal to colour. _Mode._—Slice the garlic, and put it, with all the above ingredients, into a clean bottle. Let it stand to infuse for a month, when strain it off quite clear, and it will be fit for use. Keep it in small bottles well sealed, to exclude the air. _Average cost_ for this quantity, 8_d._

CANARY PUDDING (very good).

_Ingredients._—The weight of 3 eggs in sugar and butter, the weight of 2 eggs in flour, the rind of 1 small lemon, 3 eggs. _Mode._—Melt the butter to a liquid state, but do not allow it to oil; stir to this the sugar and finely-minced lemon-peel, and gradually dredge in the flour, keeping the mixture well stirred; whisk the eggs; add these to the pudding; beat all the ingredients until thoroughly blended, and put them into a buttered mould or basin; boil for 2 hours, and serve with sweet sauce. _Time._—2 hours. _Average cost_, 9_d._ _Sufficient_ for 4 or 5 persons. _Seasonable_ at any time.

CANNELONS, or Fried Puffs (Sweet Entremets).

_Ingredients._—½ lb. of puff-paste; apricot, or any kind of preserve that may be preferred; hot lard. _Mode._—Cannelons, which are made of puff-paste rolled very thin, with jam inclosed, and cut out in long narrow rolls or puffs, make a very pretty and elegant dish. Make some good puff-paste by the recipe given; roll it out very thin, and cut it into pieces of an equal size, about 2 inches wide and 8 inches long; place upon each piece a spoonful of jam, wet the edges with the white of egg, and fold the paste over _twice_; slightly press the edges together, that the jam may not escape in the frying; and when all are prepared, fry them in boiling lard until of a nice brown, letting them remain by the side of the fire after they are coloured, that the paste may be thoroughly done. Drain them before the fire, dish on a d’oyley, sprinkle over them sifted sugar, and serve. These cannelons are very delicious made with fresh instead of preserved fruit, such as strawberries, raspberries, or currants: it should be laid in the paste, plenty of pounded sugar sprinkled over, and folded and fried in the same manner as stated above. _Time._—About 10 minutes. _Average cost_, 1_s._ _Sufficient._—½ lb. of paste for a moderate-sized dish of cannelons. _Seasonable_, with jam, at any time.

CAPER SAUCE, for Fish.

_Ingredient_s.—½ pint of melted butter, 3 dessertspoonfuls of capers, 1 dessertspoonful of their liquor, a small piece of glaze, if at hand (this may be dispensed with), ¼ teaspoonful of salt, ditto of pepper, 1 tablespoonful of anchovy essence. _Mode._—Cut the capers across once or twice, but do not chop them fine; put them in a saucepan with ½ pint of good melted butter, and add all the other ingredients. Keep stirring the whole until it just simmers, when it is ready to serve. _Time._—1 minute to simmer. _Average cost_ for this quantity, 5_d._ _Sufficient_ to serve with a skate, or 2 or 3 slices of salmon.

CAPER SAUCE, for Boiled Mutton.

_Ingredients._—½ pint of melted butter, 3 tablespoonfuls of capers or nasturtiums, 1 tablespoonful of their liquor. _Mode._—Chop the capers twice or thrice, and add them, with their liquor, to ½ pint of melted butter, made very smoothly with milk; keep stirring well; let the sauce just simmer, and serve in a tureen. Pickled nasturtium-pods are fine-flavoured, and by many are eaten in preference to capers. They make an excellent sauce. _Time._—2 minutes to simmer. _Average cost_ for this quantity, 8_d._ _Sufficient_ to serve with a leg of mutton.

CAPER SAUCE, a Substitute for.

_Ingredients._—½ pint of melted butter, 2 tablespoonfuls of cut parsley, ½ teaspoonful of salt, 1 tablespoonful of vinegar. _Mode._—Boil the parsley slowly to let it become a bad colour; cut, but do not chop it fine. Add it to ½ pint of smoothly-made melted butter, with salt and vinegar in the above proportions. Boil up and serve. _Time._—2 minutes to simmer. _Average cost_ for this quantity, 3_d._

CAPSICUMS, Pickled.

_Ingredients._—Vinegar, ¼ oz. of pounded mace, and ¼ oz. of grated nutmeg, to each quart; brine. _Mode._—Gather the pods with the stalks on, before they turn red; slit them down the side with a small-pointed knife, and remove the seeds only; put them in a strong brine for 3 days, changing it every morning; then take them out, lay them on a cloth, with another one over them, until they are perfectly free from moisture. Boil sufficient vinegar to cover them, with mace and nutmeg in the above proportions; put the pods in a jar, pour over the vinegar when cold, and exclude them from the air by means of a wet bladder tied over.

CARP, Baked.

_Ingredients._—1 carp, forcemeat, bread-crumbs, 1 oz. butter, ½ pint of stock (_see_ STOCK), ½ pint of port wine, 6 anchovies, 2 onions sliced, 1 bay-leaf, a faggot of sweet herbs, flour to thicken, the juice of 1 lemon; cayenne and salt to taste; ½ teaspoonful of powdered sugar. _Mode._—Stuff the carp with a delicate forcemeat, after thoroughly cleansing it, and sew it up, to prevent the stuffing from falling out. Rub it over with an egg, and sprinkle it with bread-crumbs, lay it in a deep earthen dish, and drop the butter, oiled, over the bread-crumbs. Add the stock, onions, bay-leaf, herbs, wine, and anchovies, and bake for 1 hour. Put 1 oz. of butter into a stewpan, melt it, and dredge in sufficient flour to dry it up; put in the strained liquor from the carp, stir frequently, and when it has boiled, add the lemon-juice and seasoning. Serve the carp on a dish garnished with parsley and cut lemon, and the sauce in a boat. _Time._—1¼ hour. _Average cost._ Seldom bought. _Seasonable_ from March to October. _Sufficient_ for 1 or 2 persons.

CARP, Stewed.

_Ingredients._—1 carp, salt, stock, 2 onions, 6 cloves, 12 peppercorns, 1 blade of mace, ¼ pint of port wine, the juice of ½ lemon, cayenne and salt to taste, a faggot of savoury herbs. _Mode._—Scale the fish, clean it nicely, and, if very large, divide it; lay it in the stewpan, after having rubbed a little salt on it, and put in sufficient stock to cover it; add the herbs, onions and spices, and stew gently for 1 hour, or rather more, should it be very large. Dish up the fish with great care, strain the liquor, and add to it the port wine, lemon-juice, and cayenne; give one boil, pour it over the fish, and serve. _Time._—1¼ hour. _Average cost._ Seldom bought. _Seasonable_ from March to October. _Sufficient_ for 1 or 2 persons.

_Note._—This fish can be boiled plain, and served with parsley and butter. Chub and Char may be cooked in the same manner as the above, as also Dace and Roach.

CARROT JAM, to Imitate Apricot Preserve.

_Ingredients._—Carrots; to every lb. of carrot pulp allow 1 lb. of pounded sugar, the grated rind of 1 lemon, the strained juice of 2, 6 chopped bitter almonds, 2 tablespoonfuls of brandy. _Mode._—Select young carrots; wash and scrape them clean, cut them into round pieces, put them into a saucepan with sufficient water to cover them, and let them simmer, until perfectly soft; then beat them through a sieve. Weigh the pulp, and to every lb. allow the above ingredients. Put the pulp into a preserving-pan with the sugar, and let this boil for 5 minutes, stirring and skimming all the time. When cold, add the lemon-rind and juice, almonds and brandy; mix these well with the jam; then put it into pots, which must be well covered and kept in a dry place. The brandy may be omitted, but the preserve will then not keep: with the brandy it will remain good for months. _Time._—About ¾ hour to boil the carrots; 5 minutes to simmer the pulp. _Average cost_, 1_s._ 2_d._ for 1 lb. of pulp, with the other ingredients in proportion. _Sufficient_ to fill 3 pots. _Seasonable_ from July to December.

CARROT PUDDING, Baked or Boiled.

_Ingredients._—½ lb. of bread-crumbs, 4 oz. suet, ¼ lb. of stoned raisins, ¾ lb. of carrot, ¼ lb. of currants, 3 oz. of sugar, 3 eggs, milk, ¼ nutmeg. _Mode._—Boil the carrots, until tender enough to mash to a pulp; add the remaining ingredients, and moisten with sufficient milk to make the pudding of the consistency of thick batter. If to be boiled, put the mixture into a buttered basin, tie it down with a cloth, and boil for 2½ hours: if to be baked, put it into a pie-dish, and bake for nearly an hour; turn it out of the dish, strew sifted sugar over it, and serve. _Time._—2½ hours to boil; 1 hour to bake. _Average cost_, 1_s._ 2_d._ _Sufficient_ for 5 or 6 persons. _Seasonable_ from September to March.