Caraway Biscuits. — Rub a quarter of a
pound of butter into a pound of flour, then add
a quarter of a pound of sifted sugar, three
eggs weU beaten, and a few caraway seeds✪ Caraway Biscuits.
Make the mixture into a stiff paste, adding a
little Avater if necessary. Roll it about a
quarter of an inch thick, stamp it out in rounds,
and prick these with a fork. Place the biscuits
Oa flomed tins, or on a wire fi'ame, and bake
them in a quick oven about ten minutes. Pro-
bable cost, 8d. per pound.
0 Caraway, Brandy.— Dissolve half a
pound of finely-sifted ginger in one quait of
brandy, and sprinkle on the top one ounce of
whole caraway seeds. Let them remain for ten
days in the jar, then strain the liquid and bottle
it for use. This makes an excellent stomachic.
Probable cost, 3d. per pint, exclusive of the
brand}'.
Cardoons. — Cardoons have long been em-
ployed in French cookery, and arc now a good
deal cultivated in England, but they require
such rich seasoning that they are scarcely fit for
domestic cookery. The stalks of the inner
leaves are the parts which are eaten. They
should be cut into strips about four inches long,
and the prickles removed with a flannel. They
are generally blanched for use.
Cardoons, Boiled. — Choose a few heads
of sound white cardoons. Cut them into pieces
about six inches long, remove the prickles, and
blanch them in boiling water for a quarter of an
horn-. Scrape off the skin and tie them in
bundles. Cover them with nicely-flavoured
stock, and boil till tender. Drain them, and
serve on toast, with plenty of good melted
butter✪ Cardoons, Boiled. Sufficient, five or six heads for a dish.
Cardoons, Fried.— Proceed as above,
and when the cardoons are tender, melt a little
butter in a pan, drain the cardoons, dredge a
little flour over, and fry them till they are
nicely bro^wned. Send good melted butter to
table with them. Time to fry, ten minutes.
Sufficient, five or six heads for a dish.
Cardoons, Stewed. — Prepare the car-
doons as above. Then put them into a stewpan '
and cover with a little good gravy, and stew
very gently till tender. When sufficiently
cooked, thicken the gravy with a little flour and
butter, season with ca.yenne and salt, and add a
glass of sherry✪ Cardoons, Stewed. Put the cardoons on a dish,
and pour the gravy over them. Sufficient, five
or six for a dish.
Carp. — Carp is a pond rather than a river
fish, and requii-es a thoroughly good sauce to be
served with it. It is not often offered for sale,
but is very useful for families residing in the
country, as it may frequently be obtained when
no other fish can be. The best carp are those of
a medium size. They are better to be kept a day
before they are used. From May to November
they are not good for food. The head is con-
sidered the best part. Owing t6 their habit of
burying themselves in mud, the flesh of these
fish has often a disagreeable muddy taste ; in
cleaning them, therefore, care should be taken to
remove the gills, as they are always muddy, to
rub a little salt down the back-bone, and to lay
them in strong §alt and water for a couple of
hours ; then wash them in clear spring water.
A good plan also is to put a piece of the crumb
of bread with the fish, and remove it before it
is served. There is a small species of this
fish called the Crucian cai'p which is good fot
nothing.
Page 314 · 4 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
A modernized reading is not available for this page yet. You are seeing the original text.
Caraway Biscuits. — Rub a quarter of a
pound of butter into a pound of flour, then add
a quarter of a pound of sifted sugar, three
eggs weU beaten, and a few caraway seeds.
Make the mixture into a stiff paste, adding a
little Avater if necessary. Roll it about a
quarter of an inch thick, stamp it out in rounds,
and prick these with a fork. Place the biscuits
Oa flomed tins, or on a wire fi'ame, and bake
them in a quick oven about ten minutes. Pro-
bable cost, 8d. per pound.
0 Caraway, Brandy.— Dissolve half a
pound of finely-sifted ginger in one quait of
brandy, and sprinkle on the top one ounce of
whole caraway seeds. Let them remain for ten
days in the jar, then strain the liquid and bottle
it for use. This makes an excellent stomachic.
Probable cost, 3d. per pint, exclusive of the
brand}'.
Cardoons. — Cardoons have long been em-
ployed in French cookery, and arc now a good
deal cultivated in England, but they require
such rich seasoning that they are scarcely fit for
domestic cookery. The stalks of the inner
leaves are the parts which are eaten. They
should be cut into strips about four inches long,
and the prickles removed with a flannel. They
are generally blanched for use.
Cardoons, Boiled. — Choose a few heads
of sound white cardoons. Cut them into pieces
about six inches long, remove the prickles, and
blanch them in boiling water for a quarter of an
horn-. Scrape off the skin and tie them in
bundles. Cover them with nicely-flavoured
stock, and boil till tender. Drain them, and
serve on toast, with plenty of good melted
butter. Sufficient, five or six heads for a dish.
Cardoons, Fried.— Proceed as above,
and when the cardoons are tender, melt a little
butter in a pan, drain the cardoons, dredge a
little flour over, and fry them till they are
nicely bro^wned. Send good melted butter to
table with them. Time to fry, ten minutes.
Sufficient, five or six heads for a dish.
Cardoons, Stewed. — Prepare the car-
doons as above. Then put them into a stewpan '
and cover with a little good gravy, and stew
very gently till tender. When sufficiently
cooked, thicken the gravy with a little flour and
butter, season with ca.yenne and salt, and add a
glass of sherry. Put the cardoons on a dish,
and pour the gravy over them. Sufficient, five
or six for a dish.
Carp. — Carp is a pond rather than a river
fish, and requii-es a thoroughly good sauce to be
served with it. It is not often offered for sale,
but is very useful for families residing in the
country, as it may frequently be obtained when
no other fish can be. The best carp are those of
a medium size. They are better to be kept a day
before they are used. From May to November
they are not good for food. The head is con-
sidered the best part. Owing t6 their habit of
burying themselves in mud, the flesh of these
fish has often a disagreeable muddy taste ; in
cleaning them, therefore, care should be taken to
remove the gills, as they are always muddy, to
rub a little salt down the back-bone, and to lay
them in strong §alt and water for a couple of
hours ; then wash them in clear spring water.
A good plan also is to put a piece of the crumb
of bread with the fish, and remove it before it
is served. There is a small species of this
fish called the Crucian cai'p which is good fot
nothing.