Cannelons, Glazed. — Cannelons may be baked instead of fried. They are made exactly in the same way, excepting that just before they are sent to the oven they must be brushed over with the white of an egg, and coarsely-pounded sugar stre'WTi over them. Time, ten minutes. Sufficient, one pound of pufl: paste for a large dish. C annelons of Br io che Paste .— Bri®che paste may be substituted for puif paste in making cannelons. The paste must be rolled very thin, and they should be served hot and di'}'. Cannelons, or Fried Puffs.— 5Iakc some fine putt' paste {see Puff Paste). Poll it very thin, and cut it into pieces two inches wide and six inches long. Place a tea-spoonful of jam on each piece, and roll it over twice. Press the edges (which muct be brushed with OANNELONS. water or the white of egg), and fry the canne- lons in hot lard, ^\^len they begin to bro"mi. CAN ( 104 ) CAP draw them to the side of the fire, or the pastry will be sufficiently browned before it is cooked through. Drain them well by laying a piece of blotting paper on a dish before the fire, and placing them on it for a minute or two. Ar- range them in a pile on a napkin. They may be made with any sort of jam, or with fresh fruit. Time to fry, ten minutes. Probable cost, 2s. Sufficient, one pound of puff paste✪ Cannelons, Glazed for a large disli. Canterbury Pudding.— Molt six ounces of butter till it will run, and stu- into it the finely-chopped rind of a lemon, six ounces of sugar, four ounces of fioui-, and three weU- beaten eggs✪ Canterbury Pudding. Beat the mixture thorouglily with a wooden spoon, then pour it into a well- buttered basin, and steam for one hovu- and a half. Serve with ^vine sauce. Probable cost. Is. Sufficient for four persons. Capers. — The bottle in which capers are kept should never be left without the cork. They should also be kept covered with the liquor, or they will spoil, and on this account it is better to use a spoonful of white vinegar, in- stead of the liquor, in making sauce. The flavour cannot be fully extracted unless the capers are bruised. Probable cost. Is. per pint bottle. Caper Sauce, a Substitute for.— Pickled gherkins, pickled nasturtium pods, French beans, or green peas, cut small like capers, may be used as a substitute for them. The nas- turtium pods are by many persons considered preferable. When none of these are at hand, parsley may be boiled slowly to take away its greenness, and cut up into pieces, not chopped small. Proceed in the same way as with capers. Time, one or two minutes to simmer. Probable cost, the same as for capers ; parsley will be cheaper. Sufficient, a pint of sauce for a leg of mutton. Caper Sauce for Boiled Mutton.— Take a quarter of a pint of good melted butter, and stir into it one table-spoonful and a haK of chopped capers and two tea-spoonfuls of vinegar. Stir the sauce over the fire, simmering it very gently for about a minute. Serve in a sauce tureen. Probable cost, 6d. for this quantity. Sufficient for three or four persons.

AI-modernized reading of the original text

Cannelons, Glazed. — Cannelons may be baked instead of fried. They are made exactly in the same way, excepting that just before they are sent to the oven they must be brushed over with the white of an egg, and coarsely-pounded sugar strewn over them. Time, ten minutes. Sufficient, one pound of pufl: paste for a large dish. C annelons of Br io che Paste .— Bri®che paste may be substituted for puif paste in making cannelons. The paste must be rolled very thin, and they should be served hot and dry. Cannelons, or Fried Puffs.— Make some fine puff paste {see Puff Paste). Roll it very thin, and cut it into pieces two inches wide and six inches long. Place a tea-spoonful of jam on each piece, and roll it over twice. Press the edges (which must be brushed with OANNELONS. water or the white of egg), and fry the cannelons in hot lard, ^\^len they begin to brown. CAN ( 104 ) CAP draw them to the side of the fire, or the pastry will be sufficiently browned before it is cooked through. Drain them well by laying a piece of blotting paper on a dish before the fire, and placing them on it for a minute or two. Arrange them in a pile on a napkin. They may be made with any sort of jam, or with fresh fruit. Time to fry, ten minutes. Probable cost, 2s. Sufficient, one pound of puff paste for a large dish. Canterbury Pudding.— Melt six ounces of butter till it will run, and stu- into it the finely-chopped rind of a lemon, six ounces of sugar, four ounces of fioui-, and three weUbeaten eggs. Beat the mixture thoroughly with a wooden spoon, then pour it into a wellbuttered basin, and steam for one hour and a half. Serve with ^vine sauce. Probable cost. Is. Sufficient for four persons. Capers. — The bottle in which capers are kept should never be left without the cork. They should also be kept covered with the liquor, or they will spoil, and on this account it is better to use a spoonful of white vinegar, instead of the liquor, in making sauce. The flavour cannot be fully extracted unless the capers are bruised. Probable cost. Is. per pint bottle. Caper Sauce, a Substitute for.— Pickled gherkins, pickled nasturtium pods, French beans, or green peas, cut small like capers, may be used as a substitute for them. The nasturtium pods are by many persons considered preferable. When none of these are at hand, parsley may be boiled slowly to take away its greenness, and cut up into pieces, not chopped small. Proceed in the same way as with capers. Time, one or two minutes to simmer. Probable cost, the same as for capers ; parsley will be cheaper. Sufficient, a pint of sauce for a leg of mutton. Caper Sauce for Boiled Mutton.— Take a quarter of a pint of good melted butter, and stir into it one table-spoonful and a haK of chopped capers and two tea-spoonfuls of vinegar. Stir the sauce over the fire, simmering it very gently for about a minute. Serve in a sauce tureen. Probable cost, 6d. for this quantity. Sufficient for three or four persons.

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Cannelons, GlazedCanterbury Pudding

Cassell's dictionary of cookery