Part 12

_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.

CARROT SOUP.

_Ingredients._—4 quarts of liquor in which a leg of mutton or beef has been boiled, a few beef-bones, 6 large carrots, 2 large onions, 1 turnip; seasoning of salt and pepper to taste; cayenne. _Mode._—Put the liquor, bones, onions, turnip, pepper, and salt, into a stewpan, and simmer for 3 hours. Scrape and cut the carrots thin, strain the soup on them, and stew them till soft enough to pulp through a hair sieve or coarse cloth; then boil the pulp with the soup, which should be of the consistency of pea-soup. Add cayenne. Pulp only the red part of the carrot, and make this soup the day before it is wanted. _Time._—4½ hours. _Average cost_, per quart, 1½_d._ _Seasonable_ from October to March. _Sufficient_ for 8 persons.

CARROT SOUP.

_Ingredients._—2 lbs. of carrots, 3 oz. of butter, seasoning to taste of salt and cayenne, 2 quarts of stock or gravy soup. _Mode._—Scrape and cut out all specks from the carrots, wash, and wipe them dry, and then reduce them into quarter-inch slices. Put the butter into a large stewpan, and when it is melted, add 2 lbs. of the sliced carrots, and let them stow gently for an hour without browning. Add to them the soup, and allow them to simmer till tender,—say for nearly an hour. Press them through a strainer with the soup, and add salt and cayenne if required. Boil the whole gently for 5 minutes, skim well, and serve as hot as possible. _Time._—1¼ hour. _Average cost_, per quart, 1_s._ 1_d._

CARROTS, Boiled.

_Ingredients._—To each ½ gallon of water, allow one heaped tablespoonful of salt; carrots. _Mode._—Cut off the green tops, wash and scrape the carrots, and should there be any black specks, remove them. If very large, cut them in halves, divide them lengthwise into four pieces, and put them into boiling water, salted in the above proportion; let them boil until tender, which may be ascertained by thrusting a fork into them: dish, and serve very hot. This vegetable is an indispensable accompaniment to boiled beef. When thus served, it is usually boiled with the beef; a few carrots are placed round the dish as a garnish, and the remainder sent to table in a vegetable-dish. Young carrots do not require nearly so much boiling, nor should they be divided: these make a nice addition to stewed veal, &c. _Time._—Large carrots, 1¾ to 2¼ hours; young ones, about ½ hour. _Average cost_, 6_d._ to 8_d._ per bunch of 18. _Sufficient._—4 large carrots for 5 or 6 persons. _Seasonable._—Young carrots from April to July, old ones at any time.

CARROTS, to dress, in the German way.

_Ingredients._—8 large carrots, 3 oz. of butter, salt to taste, a very little grated nutmeg, 1 tablespoonful of finely-minced parsley, 1 dessertspoonful of minced onion, rather more than 1 pint of weak stock or broth, 1 tablespoonful of flour. _Mode._—Wash and scrape the carrots, and cut them into rings of about ¼ inch in thickness. Put the butter into a stewpan; when it is melted, lay in the carrots, with salt, nutmeg, parsley, and onion in the above proportions. Toss the stewpan over the fire for a few minutes, and when the carrots are well saturated with the butter, pour in the stock, and simmer gently until they are nearly tender. Then put into another stewpan a small piece of butter; dredge in about a tablespoonful of flour; stir this over the fire, and when of a nice brown colour, add the liquor that the carrots have been boiling in; let this just boil up, pour it over the carrots in the other stewpan, and let them finish simmering until quite tender. Serve very hot. This vegetable, dressed as above, is a favourite accompaniment to roast pork, sausages, &c., &c. _Time._—About ¾ hour. _Average cost_, 6_d._ to 8_d._ per bunch of 18. _Sufficient_ for 6 or 7 persons. _Seasonable._—Young carrots from April to July, old ones at any time.

CARROTS, Sliced (Entremets, or to be served with the Second Course, as a Side-Dish).

_Ingredients._—5 or 6 large carrots, a large lump of sugar, 1 pint of weak stock, 3 oz. of fresh butter, salt to taste. _Mode._—Scrape and wash the carrots, cut them into slices of an equal size, and boil them in salt and water until half done; drain them well, put them into a stewpan with the sugar and stock, and let them boil over a brisk fire. When reduced to a glaze, add the fresh butter and a seasoning of salt; shake the stewpan about well, and when the butter is well mixed with the carrots, serve. There should be no sauce in the dish when it comes to table, but it should all adhere to the carrots. _Time._—Altogether, ¾ hour. _Average cost_, 6_d._ to 8_d._ per bunch of 18. _Sufficient_ for 1 dish. _Seasonable._—Young carrots from April to July, old ones at any time.

CARROTS, Stewed.

_Ingredients._—7 or 8 large carrots, 1 teacupful of broth, pepper and salt to taste, ½ teacupful of cream, thickening of butter and flour. _Mode._—Scrape the carrots nicely; half-boil, and slice them into a stewpan; add the broth, pepper and salt, and cream; simmer till tender, and be careful the carrots are not broken. A few minutes before serving, mix a little flour with about 1 oz. of butter; thicken the gravy with this; let it just boil up, and serve. _Time._—About ¾ hour to boil the carrots, about 20 minutes to cook them after they are sliced. _Average cost_, 6_d._ to 8_d._ per bunch of 18. _Sufficient_ for 5 or 6 persons. _Seasonable._—Young carrots from April to July, old ones at any time.

CAULIFLOWERS à la SAUCE BLANCHE (Entremets, or Side-dish, to be served with the Second Course).

_Ingredients._—3 cauliflowers, ½ pint of sauce blanche, or French melted butter, 3 oz. of butter, salt and water. _Mode._—Cleanse the cauliflowers as in the succeeding recipe, and cut the stalks off flat at the bottom; boil them until tender in salt and water, to which the above proportion of butter has been added, and be careful to take them up the moment they are done, or they will break, and the appearance of the dish will be spoiled. Drain them well, and dish them in the shape of a large cauliflower. Have ready ½ pint of sauce made by recipe, pour it over the flowers, and serve hot and quickly. _Time._—Small cauliflowers, 12 to 15 minutes; large ones, 20 to 25 minutes, after the water boils. _Average cost_, large cauliflowers, in full season, 6_d._ each. _Sufficient_, 1 large cauliflower for 3 or 4 persons. _Seasonable_ from the beginning of June to the end of September.

CAULIFLOWERS, Boiled.

_Ingredients._—To each ½ gallon of water allow 1 heaped tablespoonful of salt. _Mode._—Choose cauliflowers that are close and white; trim off the decayed outside leaves, and cut the stalk off flat at the bottom. Open the flower a little in places to remove the insects, which are generally found about the stalk, and let the cauliflowers lie in salt and water for an hour previous to dressing them, with their heads downwards: this will effectually draw out all the vermin. Then put them into fast-boiling water, with the addition of salt in the above proportion, and let them boil briskly over a good fire, keeping the saucepan uncovered, and the water well skimmed. When the cauliflowers are tender, take them up with a slice; let them drain, and, if large enough, place them upright in the dish. Serve with plain melted butter, a little of which may be poured over the flower. _Time._—Small cauliflower 12 to 15 minutes, large one 20 to 25 minutes, after the water boils. _Average cost_, for large cauliflowers, 6_d._ each. _Sufficient._—Allow 1 large cauliflower for 3 persons. _Seasonable_ from the beginning of June to the end of September.

CAULIFLOWERS, with Parmesan Cheese (Entremets, or Side-dish, to be served with the Second Course).

_Ingredients._—2 or 3 cauliflowers, rather more than ½ pint of white sauce, 2 tablespoonfuls of grated Parmesan cheese, 2 oz. of fresh butter, 3 tablespoonfuls of bread-crumbs. _Mode._—Cleanse and boil the cauliflowers by the preceding recipe, drain them, and dish them with the flowers standing upright. Have ready the above proportion of white sauce; pour sufficient of it over the cauliflowers just to cover the top; sprinkle over this some rasped Parmesan cheese and bread-crumbs, and drop on these the butter, which should be melted, but not oiled. Brown with a salamander, or before the fire, and pour round, but not over, the flowers the remainder of the sauce, with which should be mixed a small quantity of grated Parmesan cheese. _Time._—Altogether, ½ hour. _Average cost_, for large cauliflowers, 6_d._ each. _Sufficient._—3 small cauliflowers for 1 dish. _Seasonable_ from the beginning of June to the end of September.

CAYENNE CHEESES.

_Ingredients._—½ lb. of butter, ½ lb. of flour, ½ lb. of grated cheese, 1/6 teaspoonful of cayenne, 1/3 teaspoonful of salt; water. _Mode._—Rub the butter in the flour; add the grated cheese, cayenne, and salt, and mix these ingredients well together. Moisten with sufficient water to make the whole into a paste; roll out, and cut into fingers about 4 inches in length. Bake them in a moderate oven a very light colour, and serve very hot. _Time._—15 to 20 minutes. _Average cost_, 1_s._ 4_d._ _Sufficient_ for 6 or 7 persons. _Seasonable_ at any time.

CAYENNE VINEGAR, or Essence of Cayenne.

_Ingredients._—½ oz. of cayenne pepper, ½ pint of strong spirit, or 1 pint of vinegar. _Mode._—Put the vinegar, or spirit, into a bottle, with the above proportion of cayenne, and let it steep for a month, when strain off and bottle for use. This is excellent seasoning for soups or sauces, but must be used very sparingly.

CELERY.

With a good heart, and nicely blanched, this vegetable is generally eaten raw, and is usually served with the cheese. Let the roots be washed free from dirt, all the decayed and outside leaves being cut off, preserving as much of the stalk as possible, and all specks or blemishes being carefully removed. Should the celery be large, divide it lengthwise into quarters, and place it, root downwards, in a celery-glass, which should be rather more than half filled with water. The top leaves may be curled, by shredding them in narrow strips with the point of a clean skewer, at a distance of about 4 inches from the top. _Average cost_, 2_d._ per head. _Sufficient._—Allow 2 heads for 4 or 5 persons. _Seasonable_ from October to April.

_Note._—This vegetable is exceedingly useful for flavouring soups, sauces, &c., and makes a very nice addition to winter salad.

CELERY SAUCE, for Boiled Turkey, Poultry, &c.

_Ingredients._—6 heads of celery, 1 pint of white stock, 2 blades of mace, 1 small bunch of savoury herbs; thickening of butter and flour, or arrowroot, ½ pint of cream, lemon-juice. _Mode._—Boil the celery in salt and water until tender, and cut it into pieces 2 inches long. Put the stock into a stewpan with the mace and herbs, and let it simmer for ½ hour to extract their flavour. Then strain the liquor, add the celery, and a thickening of butter kneaded with flour, or, what is still better, with arrowroot; just before serving, put in the cream, boil it up, and squeeze in a little lemon-juice. If necessary, add a seasoning of salt and white pepper. _Time._—25 minutes to boil the celery. _Average cost_, 1_s._ 3_d._ _Sufficient_, this quantity for a boiled turkey.

_Note._—This sauce may be made brown by using gravy instead of white stock, and flavouring it with mushroom ketchup or Harvey’s sauce.

CELERY SAUCE (a more simple Recipe).

_Ingredients._—4 heads of celery, ½ pint of melted butter made with milk, 1 blade of pounded mace; salt and white pepper to taste. _Mode._—Wash the celery, boil it in salt and water till tender, and cut it into pieces 2 inches long; make ½ pint melted butter by recipe; put in the celery, pounded mace, and seasoning; simmer for 3 minutes, when the sauce will be ready to serve. _Time._—25 minutes to boil the celery. _Average cost_, 6_d._ _Sufficient_, this quantity for a boiled fowl.

CELERY SOUP.

_Ingredients._—9 heads of celery, 1 teaspoonful of salt, nutmeg to taste, 1 lump of sugar, ½ pint of strong stock, a pint of cream, and 2 quarts of boiling water. _Mode._—Cut the celery into small pieces; throw it into the water, seasoned with the nutmeg, salt, and sugar. Boil it till sufficiently tender; pass it through a sieve, add the stock, and simmer it for half an hour. Now put in the cream, bring it to the boiling-point, and serve immediately. _Time._—1 hour. _Average cost_, 1_s._ per quart. _Seasonable_ from September to March. _Sufficient_ for 8 persons.

_Note._—This soup can be made brown instead of white, by omitting the cream, and colouring it a little. When celery cannot be procured, half a drachm of the seed, finely pounded, will give a flavour to the soup, if put in a quarter of an hour before it is done. A little of the essence of celery will answer the same purpose.

CELERY, Stewed, à la Crême.

_Ingredients._—6 heads of celery; to each ½ gallon of water allow 1 heaped tablespoonful of salt, 1 blade of pounded mace, 1/3 pint of cream. _Mode._—Wash the celery thoroughly; trim, and boil it in salt and water until tender. Put the cream and pounded mace into a stewpan, shake it over the fire until the cream thickens, dish the celery, pour over the sauce, and serve. _Time._—Large heads of celery, 25 minutes; small ones, 15 to 20 minutes. _Average cost_, 2_d._ per head. _Sufficient_ for 5 or 6 persons. _Seasonable_ from October to April.

CELERY, Stewed (with White Sauce).

_Ingredients._—6 heads of celery, 1 oz. of butter; to each half gallon of water allow 1 heaped teaspoonful of salt, ½ pint of white sauce (_see_ WHITE SAUCE). _Mode._—Have ready sufficient boiling water just to cover the celery, with salt and butter in the above proportion. Wash the celery well, cut off the decayed outside leaves, trim away the green tops, and shape the root into a point; put it into the boiling water, let it boil rapidly until tender, then take it out, drain well, place it upon a dish, and pour over it about ½ pint of white sauce, made by recipe. It may also be plainly boiled as above, placed on toast, and melted butter poured over, the same as asparagus is dished. _Time._—Large heads of celery 25 minutes, small ones 15 to 20 minutes, after the water boils. _Average cost_, 2_d._ per head. _Sufficient_ for 5 or 6 persons. _Seasonable_ from October to April.

CELERY, Stewed (with White Sauce).

_Ingredients._—6 heads of celery, ½ pint of white stock or weak broth, 4 tablespoonfuls of cream, thickening of butter and flour, 1 blade of pounded mace, a _very little_ grated nutmeg; pepper and salt to taste. _Mode._—Wash the celery, strip off the outer leaves, and cut it into lengths of about 4 inches. Put these into a saucepan, with the broth, and stow till tender, which will be in from 20 to 25 minutes; then add the remaining ingredients, simmer altogether for 4 or 5 minutes, pour into a dish, and serve. It may be garnished with sippets of toasted bread. _Time._—Altogether, ½ hour. _Average cost_, 2_d._ per head. _Sufficient_ for 5 or 6 persons. _Seasonable_ from October to April.

_Note._—By cutting the celery into smaller pieces, by stewing it a little longer, and, when done, by pressing it through a sieve, the above stew may be converted into a Purée of Celery.

CELERY VINEGAR.

_Ingredients._—¼ oz. of celery-seed, 1 pint of vinegar. _Mode._—Crush the seed by pounding it in a mortar; boil the vinegar, and when cold, pour it to the seed; let it infuse for a fortnight, when strain and bottle off for use. This is frequently used in salads.

CHAMPAGNE-CUP.

_Ingredients._—1 quart bottle of champagne, 2 bottles of soda-water, 1 liqueur-glass of brandy or Curaçoa, 2 tablespoonfuls of powdered sugar, 1 lb. of pounded ice, a sprig of green borage. _Mode._—Put all the ingredients into a silver cup; stir them together, and serve the same as claret-cup. Should the above proportion of sugar not be found sufficient to suit some tastes, increase the quantity. When borage is not easily obtainable, substitute for it a few slices of cucumber-rind. _Seasonable._—Suitable for pic-nics balls, weddings, and other festive occasions.

CHARLOTTE-AUX-POMMES.

_Ingredients._—A few slices of rather stale bread ½ inch thick, clarified butter, apple marmalade, with about 2 dozen apples, ½ glass of sherry. _Mode._—Cut a slice of bread the same shape as the bottom of a plain round mould, which has been well buttered, and a few strips the height of the mould, and about 1½ inch wide; dip the bread in clarified butter (or spread it with cold butter, if not wanted quite so rich); place the round piece at the bottom of the mould, and set the narrow strips up the sides of it, overlapping each other a little, that no juice from the apples may escape, and that they may hold firmly to the mould. Brush the _interior_ over with the white of egg (this will assist to make the case firmer); fill it with the apple marmalade, with the addition of a little sherry, and cover them with a round piece of bread, also brushed over with egg, the same as the bottom; slightly press the bread down to make it adhere to the other pieces; put a plate on the top, and bake the _charlotte_ in a brisk oven, of a light colour. Turn it out on the dish, strew sifted sugar over the top, and pour round it a little melted apricot jam. _Time._—40 to 50 minutes. _Average cost_, 1_s._ 9_d._ _Sufficient_ for 5 or 6 persons. _Seasonable_ from July to March.

CHARLOTTE-AUX-POMMES, an easy method of making.

_Ingredients._—½ lb. of flour, ¼ lb. of butter, ¼ lb. of powdered sugar, ½ teaspoonful of baking-powder, 1 egg, milk, 1 glass of raisin-wine, apple marmalade, ¼ pint of cream, 2 dessert spoonfuls of pounded sugar, 2 tablespoonfuls of lemon-juice. _Mode._—Make a cake with the flour, butter, sugar, and baking-powder; moisten with the egg and sufficient milk to make it the proper consistency, and bake it in a round tin. When cold, scoop out the middle, leaving a good thickness all round the sides, to prevent them breaking; take some of the scooped-out pieces, which should be trimmed into neat slices; lay them in the cake, and pour over sufficient raisin-wine, with the addition of a little brandy, if approved, to soak them well. Have ready some apple marmalade, made by recipe; place a layer of this over the soaked cake, then a layer of cake and a layer of apples; whip the cream to a froth, mixing with it the sugar and lemon-juice; pile it on the top of the _charlotte_, and garnish it with pieces of clear apple jelly. This dish is served cold, but may be eaten hot by omitting the cream, and merely garnishing the top with bright jelly just before it is sent to table. _Time._—1 hour to bake the cake. _Average cost_, 2_s._ _Sufficient_ for 5 or 6 persons. _Seasonable_ from July to March.

CHARLOTTE, Russe (an elegant Sweet Entremets).