The encyclopædia of practical cookery

Calf’s Udder. — This is obtainable from the cow Calf only, and is not therefore of much culinary importance. It is generally used to give consistency to forcemeats. Forcemeat of Calf ’s Udder. — Take a Calf’s Udder, clean and boil it, let it get cold, put it into a mortar, and well pound it. Pass it through a fine hair sieve and it is ready for mixing with other forcemeats. CALIFORNIAN WINES. — See American Wines. CALIPASH AND CALIPEE.— These terms are probably corruptions of the word carapace, which is the hard, domed shell covering the back of the turtle, crab, lobster, &c. In the popular acceptation the former word signifies the flesh of the turtle under the upper shell, and the latter that upon the under shell ; but of these much more will be found under Turtle. CALISSON. — The name of a celebrated French sweetmeat known best at Aix-la-Chapelle. CALLEBOGUS.— A favourite drink in Newfoundland, made by adding spirit to spruce beer. CALLOU. — A kind of palm wine manufactured by the Arabs from the flowers of the cocoa-nut palm (Cocos nucifera). It has a limpid, soft, agreeable flavour; but as it attains perfection within twenty-four hours of being made, its vinous condition is quite as evanescent, for it sours in a few hours after. For details respecting Culinary Processes, Utensils, Sauces, ice., referred, to, see under their special heads. CALUSO. — The name of a favourite wine of Piedmontese production. CAMEMBERT. — A very rich cheese named after the French village in the Department of Orne, where it is chiefly made. See Cheese. CAN ADIAN DISHES. — These differ very little from those of other parts of the American Continent. Perhaps those of greatest local importance which differ from British cooking are the Cookies, Corn-bread Loaf, Cornmeal Muffins, Crullers, Johnny Cakes, Waffles, Sasatijs, and some others, all of which are duly treated under their specific headings. CANAPES. — This French term is applied to little dainty and tasty morsels resembling in a measure our sandwiches, and yet being totally distinct from them in their preparation, as will be understood from the following receipts. Other Canapes will be found described under various headings. Bengal Canapes. — Put 4oz. of chopped ham in a mortar and pound it, then mix with it a little more than J breakfastcupful of thick cream. Cut a dozen small rounds of bread about Jin. in thickness, put them in a flat stewpan with a lump of butter, melt it, and fry them a pale golden brown. Drain the rounds of bread on a sheet of paper for two or three minutes, then mask each with a thick layer of the ham mixture ; over that spread a thin layer of chutney, and cover with grated Parmesan cheese. Spread white paper over a baking-sheet, lay the toast on it, and put in a brisk oven until the cheese has browned a little; then take them out, dust a small quantity of cayennepepper over each, arrange them on a hot dish that has been garnished with a folded napkin or an ornamental dish-paper, put a few pieces of parsley round, and serve.