The housekeeper's guide to preserved meats, fruits, vegetables, &c

CONDENSED MILK.— See Milk. CORDIAL, AROMATIC— See Aromatic. CRANBERRIES, BOTTLED.— Bottled cranberries make an excellent fruit tart, and are particularly useful when ordinary fruit is out of season. Cranberry tart is always best served cold. A considerable amount of sugar should always be added to the Cranberries in the pie before it is baked, and moist sugar handed round with it, as the fruit is decidedly acid. CREMES, CHOCOLATE.— See Chocolate Cremes. CRESSY SOUP. — Cressy soup is sold in tins, and it is really puree of carrot. Like all tinned soups, it has the great advantage of being always ready, as it simply requires warming up and serving. The tinned cressy soup is usually very thick and will well bear the addition of a little water or stock. In warming up cressy soup it will be found that a slice of raw ham boiled in it will greatly improve its flavour. CRYSTALLISED FRUITS, VARIOUS.— Nearly every kind of fruit is now sold in a crystallised form, and the following kinds can be obtained — namely, crystallised apricots, crystallised citron, crystallised lemons, crystallised cherries, crystallised chinois, or small oranges (gold and green), crystallised figs, crystallised ginger, crystallised pears (white and rose colour), crystallised greengages, crystallised apples, raspberries, strawberries, etc., etc. Crystallised fruits make a very pretty and popular dish for dessert. They can also be utilised for making high-class cabinet puddings. In making cabinet pudding from crystallised fruit care should be taken to arrange the colours, such as apricots, greengrages, and cherries, alternately. The mould should be first spread with butter, and then the fruits stuck in the butter after they have been cut into some neat shapes, such as stars. The basin can then be partially filled with macaroons and sponge-cakes, which should be soaked in a small quantity of different kinds of liqueur. The basin should then be filled up with rich custard, and the whole put in a saucepan and steamed for several hours. In making cabinet puddings cooks should always S3 make allowance for the pudding swelling in the process of steaming. The basin should therefore not be quite full. When liqueur is used for soaking the sponge-cake and macaroons the same liqueur should be used to flavour the sweet sauce to pour over the pudding after it is turned out of the mould. CRYSTALLISED GINGER.— See Ginger. CUCUMBER MANGOES PICKLED.— See Mangoes. CURACOA, ORANGE. — Orange curacoa is a liqueur which can be drank either before or after dinner, as it is one of the few liqueurs that may be said to possess appetising properties. This is, of course, owing to the strong flavour of orange-peel . Curagoa is often drank with coffee, and is sometimes used to flavour claret-cup. However, in flavouring claret-cup I think there is no liqueur to compare with maraschino if it is good, and next to maraschino noyeau. When neither of these liqueurs is obtainable a small glass of curacoa is an undoubted improvement. Curagoa is also used for making Italian cream. For making Italian cream Francatelli recommends as follows : — Put eight yolks of eggs into a stewpan with four ounces of ratafias, eight ounces of sugar, the grated rind of an orange, a small stick of cinnamon, a wineglassful of curagoa, and a pint of cream.