Capsicums

Are better known as chillies or peppers; they are of two shapes, the long thin dark red, which is used in vinegars, pickles, and to grind into red pepper; and the round green bell shaped, which is generally stuffed and baked, or cut up into many sauces, soups and garnitures.

Caramel

Is a term used by cooks for burnt sugar thinned with water, and used to color soups, sauces, gravies, syrups, icecreams, etc., that require a brown tint without a pronounced flavoring.

Carbonade

A French term applied to denote a stew composed of cold meats, generally seasoned with onions and garlic, such as carbonade of beef, mutton, etc.

Caraway

Name of seeds of a wild plant used in distilling, for cordial and cake flavoring.

Cardinal

Name applied to foods, sauces and drinks, that are colored a bright red.

Cardoons

A vegetable resembling sea-kale, but the stalks are feathery. Plentifully grown in Canada; may be treated the same as sea-kale.

Carmine

A red coloring used for syrups, sauces, cakes, etc., obtained from the cochineal insect; made by bruising four ounces of cochineal insects and soaking for a few minutes in three pints of cold water, then put to boil with two ounces of common washing soda; when boiling, removed to where it simmers only, then slowly is added two ounces of rock alum, then four ounces of cream of tartar, boiled up for two minutes, strained, and when cold, bottled for use.

Casserole

French name for a saucepan. It is also the name of a metal or earthenware tureen with a flat bottom, fitted with lid and handles. Various entrees are cooked and served "en casserole", thus forming a pot roast or kind of braise.

Cassolette

Are small cups formed of rice croquette mixture either sweet or savory; when formed, either rolled in flour only, or else breaded and fried; made to hold entrees, jellies, fruits, etc.

Cassia

Is the name of a small tree which yields a bark that has less aroma, but is hard otherwise to detect from cinnamon; it is ground and made into oils and extracts, and passed off for cinnamon generally without detection.

Catfish

Are of two kinds or main varieties, the "sea catfish" and "river catfish". Both are good for food, yet they are not of the same species. They are seldom, if ever, put on hotel bills of fare other than as "Fried catfish", "Catfish saute", "Braised catfish with tomatoes", etc., or as "Catfish chowder".

Cercelles

The French name sometimes seen on bills of fare for "Teal".

Cervelas

The French name for a highly spiced small sausage of the bologna order; can be purchased at the Italian and Delicatessen stores.

Cerealine

A white flaky pudding material prepared from Indian corn; also boiled plain and eaten with cream as a breakfast cereal; made into puddings according to the various recipes of the vendors, printed on the sides of the packets in which it is sold.

Cervelles

French name for animal brains, for recipes, see "brains".

Chablis

The name of a white French wine, principally used for cooking purposes, but some of the brands of the genuine article are highly prized for their digestive and health giving qualities, such as Montrachet, Clos, Blanchot and Moutonne.