I Crab, To Choose. — Choose a crab of the
medium size (neither very large nor very small) ,
and heavy ; the light crabs aie watery. The
male crab is the best for the table, and may
be distinguished by possessing larger claws.
A\Tien selecting a crab which has been cooked,
it should be held by its claws and well
shaken from side to side. If it is found to
rattle, as if it contained water, the crab is of
inferior quality. The preference should be
given to those that have a rough shell and
claws. The joints of the claws should be stifl:',
the shell a bright red, and the eyes bright and
firm.
Crab, To Dress. — Pick out all the meat
from two crabs, clear away the apron and the
gills, and mix all well together with a ^\ine-
glassfid of -s-inegar, the same of oil, a salt-
spoonful of salt, a table-spoonful of mustard,
and a tea-spoonful of white pejiper. Clean
out one of the large shells, put the mixture
into it, and place it on a napkin with the small
claws, and a little parsley for garnish. Time to
prepare, three-quarters of an horn-. Probable
cost of crabs, lOd. to 3s. 6d. each. Sufficient for
five or six persons.
Cracknels. — Beat eight eggs with eight
table-spoonfuls of rose-water and a grated nut-
meg. jNIix with them over two quarts of flour
with sufficient cold water to make a stiff paste.
Mix with the paste two pounds of butter, and
make it into cracknels. Put them into a pan
of boiling water, and boil them till they swim.
Then put them into cold water, and, when
, they are hardened, dry them, and bake them
I on tin-plates in a moderate oven. Time, about
a quarter of an hour to bake. Probable cost,
5s. for this quantity.
CRADLE SPIT.
Cradle Spit. — These spits are so made
that they inclose any delicacy which has to be
roasted ; and so no necessity arises for the meat
to be pierced. They are now almost superseded
by the well-known bottle- jack.
Cranberries, To Pickle.— Gather the
clusters before they are fully ripe. Put them
into jars and cover them with strong salt and
water. When fennentation begins, drain them,
and add fresh salt and water. Keep the jars
closely covered. They are ready for use in a week
or two. Probable cost, fresh fruit, uncertain ;
bottled, 8d. or lOd. per bottle.
Cranberries, To Preserve.— Pick the
cranberries (reject the injured berries), and to
every pound of fruit allow two pounds of sugar.
Pour a cupful of water into the preser\'ing-pan,
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and place in it altomate layers of cranberries
and sugar. Boil gently and skim carefully.
The preserve must be kept in closely-covered
jars. Time, twenty minutes after it comes to
a boil. Sufficient, one pound of fruit for one
ponnd of jam.
Cranberry Gruel (Invalid Cookery).
— A few tTiinlierries boiled in a little thin gruel,
.sweetened and flavoured with grated nutmeg,✪ Cracknels
is a pleasant change for an invalid. Time, ten
minutes. Sufficient, half a cupful of cranberries
with their juice for half a pint of gruel.
Page 416 · 2 recipe records on this page
Presented as published in 1892. 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
I Crab, To Choose. — Choose a crab of the medium size (neither very large nor very small) , and heavy ; the light crabs are watery. The male crab is the best for the table, and may be distinguished by possessing larger claws. When selecting a crab which has been cooked, it should be held by its claws and well shaken from side to side. If it is found to rattle, as if it contained water, the crab is of inferior quality. The preference should be given to those that have a rough shell and claws. The joints of the claws should be stifl:', the shell a bright red, and the eyes bright and firm.
Crab, To Dress. — Pick out all the meat from two crabs, clear away the apron and the gills, and mix all well together with a wine-glassful of vinegar, the same of oil, a saltspoonful of salt, a table-spoonful of mustard, and a tea-spoonful of white pepper. Clean out one of the large shells, put the mixture into it, and place it on a napkin with the small claws, and a little parsley for garnish. Time to prepare, three-quarters of an hour. Probable cost of crabs, lOd. to 3s. 6d. each. Sufficient for five or six persons.
Cracknels. — Beat eight eggs with eight table-spoonfuls of rose-water and a grated nutmeg. Mix with them over two quarts of flour with sufficient cold water to make a stiff paste. Mix with the paste two pounds of butter, and make it into cracknels. Put them into a pan of boiling water, and boil them till they swim. Then put them into cold water, and, when , they are hardened, dry them, and bake them I on tin-plates in a moderate oven. Time, about a quarter of an hour to bake. Probable cost, 5s. for this quantity.
CRADLE SPIT.
Cradle Spit. — These spits are so made that they inclose any delicacy which has to be roasted ; and so no necessity arises for the meat to be pierced. They are now almost superseded by the well-known bottle- jack.
Cranberries, To Pickle.— Gather the
clusters before they are fully ripe. Put them into jars and cover them with strong salt and water. When fennentation begins, drain them, and add fresh salt and water. Keep the jars closely covered. They are ready for use in a week or two. Probable cost, fresh fruit, uncertain ; bottled, 8d. or lOd. per bottle.
Cranberries, To Preserve.— Pick the cranberries (reject the injured berries), and to every pound of fruit allow two pounds of sugar. Pour a cupful of water into the preser\'ing-pan,
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CRA
and place in it altomate layers of cranberries and sugar. Boil gently and skim carefully. The preserve must be kept in closely-covered jars. Time, twenty minutes after it comes to a boil. Sufficient, one pound of fruit for one ponnd of jam.
Cranberry Gruel (Invalid Cookery). — A few tTiinlierries boiled in a little thin gruel, .sweetened and flavoured with grated nutmeg, is a pleasant change for an invalid. Time, ten minutes. Sufficient, half a cupful of cranberries with their juice for half a pint of gruel.
Records on this page
CracknelsCranberries, To Preserve