Capre. Kaper

No. 350. - The Caper bush grows in warm climates. . The young buds are picked and then pickled for use. They are preferred when small, and of a bright green color. They have a warm, aromatic taste, and are used in sauces, salads, and various other culinary preparations.

Capers Pickled In Vinegar

No. 351. - Pick out small Capers, all of the same size, as they are the best. Those developed are not fit for use. Pick off the stems and put the Capers in jars or bottles, and cover them with cold, boiled vinegar. A sprig of Tarragon in each bottle will afford an excellent flavor. Keep the bottles corked tight, and in three or four weeks the Capers will be ready for use.

Caper Sauce

No 352. - This is simply a butter sauce with Capers added, and is generally served with boiled mutton and fish.