Sift Jib. of caster sugar✪ Cracknels and lib. of biscuit flour together, and
into that rub ^lb. of fresh butter until it is entirely taken up.
Beat up six fresh eggs with a wineglassful of raisin or other
sweet wine, pour this into a well made in the flour, and work
it gradually in, adding water should more liquid be required
to make a stiff paste. Roll the paste out as thin as paper, and
cut it into rounds with a pastry-cutter. Dust over with
caraway-seeds, brush over with white of egg, dust with caster
sugar, and slip them for a minute or two into a quick oven.
As these Cracknuts would be too thin to move from a paste-
board, it is usual to roll the paste on a sheet of greased paper,
removing the pieces of paste from between the rounds.
CRADLE-SPIT.— This is one of the most valuable
of all roasting apparatus for poultry, small birds, game,
or small pieces of meat that it would be better to cook
without transfixing with the ordinary spit. Unfortunately
there are not many small modern kitchens fitted with a
smoke-jack, hence the value of the Cradle-spit is not
sufficiently appreciated. A very good imitation can be
arranged by tying the bird or meat with string and
hanging it on to a bottle-jack.
Fig. 547. Cradle-spit.
The illustration (Fig. 547) shows two screw arrange- •
ments, one at each end, by which the cradle can be opened
for the purpose of charging it, or removing the cooked
article. Some of these spits are 5Aft. long, and are
worked by a chain round the wheel. See Roasting.
CRAMBAMBOLI. — The precise meaning of this
word is not quite clear, although to the German student it
has a charm quite unknown to the uninitiated. At one
time it may lie said to have ruled German feasts and
festivities, and its preparation was the cause of con-
siderable rivalry and duels. Two receipts for manufac-
turing the famous bowl are given hereunder, and as they
For details respecting Culinary Processes , Utensils, Sauces,
Crambamboli -continued.
differ considerably it is probable that there have been as
many modifications as professed makers.
(1) Take lib. of loaf sugar in one large lump; pour 1 pint
of rum✪ Crambamboli (Recipe 1) into a punch-bowl, and set fire to it. Hold the sugar
immediately over the flame with a pair of tongs until it has
all melted into the bowl. If the rum burns away before all the
sugar has melted, put what sugar remains into the bowl. Serve
without delay.
(2) Empty a bottle of Rhine wine into a punch-bowl, and
- place iron skewers across the bowl. Procure a solid lump of
sugar, about lib. in weight, baste it well with rum, then stand
it on the skewers over the bowl. Set fire to the sugar, and let
it burn until all is melted into the bowl. If the flame goes out
before all the sugar has burnt, baste it with a few drops more
rum. At the last empty in a bottle of champagne✪ Crambamboli (Recipe 2), and serve the
bowl immediately. Arrack may be used instead of rum.
CRANBERRIES (Fr. Airelles; Ger. Moosbeeren;
Sp. Arandanos).- — There are two plants that bear this fruit,
the one growing to a fine tree, and the other a very
Fig. 548. Low or Marsh Cranberry-plant.
Page 518 · 4 recipe records on this page
Presented as published in 1890. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
Sift ½ lb. of caster sugar and 1 lb. of biscuit flour together, and into that rub ½ lb. of fresh butter until it is entirely taken up. Beat up six fresh eggs with a wineglassful of raisin or other sweet wine, pour this into a well made in the flour, and work it gradually in, adding water should more liquid be required to make a stiff paste. Roll the paste out as thin as paper, and cut it into rounds with a pastry-cutter. Dust over with caraway-seeds, brush over with white of egg, dust with caster sugar, and slip them for a minute or two into a quick oven. As these Cracknuts would be too thin to move from a pasteboard, it is usual to roll the paste on a sheet of greased paper, removing the pieces of paste from between the rounds.
CRADLE-SPIT.— This is one of the most valuable of all roasting apparatus for poultry, small birds, game, or small pieces of meat that it would be better to cook without transfixing with the ordinary spit. Unfortunately there are not many small modern kitchens fitted with a smoke-jack, hence the value of the Cradle-spit is not sufficiently appreciated. A very good imitation can be arranged by tying the bird or meat with string and hanging it on to a bottle-jack.
[illustration: Cradle-spit]
The illustration shows two screw arrange- • ments, one at each end, by which the cradle can be opened for the purpose of charging it, or removing the cooked article. Some of these spits are 5½ ft. long, and are worked by a chain round the wheel. See Roasting.
CRAMBAMBOLI. — The precise meaning of this word is not quite clear, although to the German student it has a charm quite unknown to the uninitiated. At one time it may lie said to have ruled German feasts and festivities, and its preparation was the cause of considerable rivalry and duels. Two receipts for manufacturing the famous bowl are given hereunder, and as they
For details respecting Culinary Processes , Utensils, Sauces,
Crambamboli -continued.
differ considerably it is probable that there have been as many modifications as professed makers.
(1) Take 1 lb. of loaf sugar in one large lump; pour 1 pint of rum into a punch-bowl, and set fire to it. Hold the sugar immediately over the flame with a pair of tongs until it has all melted into the bowl. If the rum burns away before all the sugar has melted, put what sugar remains into the bowl. Serve without delay.
(2) Empty a bottle of Rhine wine into a punch-bowl, and - place iron skewers across the bowl. Procure a solid lump of sugar, about 1 lb. in weight, baste it well with rum, then stand it on the skewers over the bowl. Set fire to the sugar, and let it burn until all is melted into the bowl. If the flame goes out before all the sugar has burnt, baste it with a few drops more rum. At the last empty in a bottle of champagne, and serve the bowl immediately. Arrack may be used instead of rum.
CRANBERRIES (Fr. Airelles; Ger. Moosbeeren; Sp. Arandanos).- — There are two plants that bear this fruit, the one growing to a fine tree, and the other a very
Fig. 548. Low or Marsh Cranberry-plant.
Records on this page
CracknelsCracknutsCrambamboli (Recipe 1)Crambamboli (Recipe 2)