Crepes

The French word for a kind of pancake, much used on festival occasions by the Latin race.

Crepinettes

Small, flat sausages of various delicate morsels, wrapped in pigs caul; it is a French term, caul being called "Crepine" in French.

Cress

Called by the French "cresson" hence, dishes seen on "bills of fare" with the attachment "au cresson" are garnished with cress, watercress being generally used. Besides being a handsome garniture, it makes a fine salad, eaten plain or with a sprinkling of salt, or with a little salt, pepper and tarragon vinegar. Watercress canapes are made of finely minced watercress worked into fresh butter, and then spread on thin slices of graham bread.

Cromeskies

Also spelled "kromeskies" are a sort of fritter made of fish, flesh, game and fowl. The meats are made into a form of sal-picon or croquette mixture, when cold formed into cork shapes, then either rolled in a thin short paste, or fritter batter, fried crisp, garnished, sauced and served. An oyster cromesky is an oyster dried with a cloth, wrapped with a a thin slice of parboiled bacon, pinned with a toothpick, dipped in batter and fried; when cooked, the toothpick removed before serving.

Croquettes

A mince of some cooked food, such as beef, lamb, mutton, veal, pork, sweetbreads, lobster, ham, all kinds of game, poultry etc., blended with a high seasoning, and a sauce to bind it with; when cold, it is made into forms, such as cones, rolls, balls, cutlets, etc., rolled in flour, then breaded, fried in hot fat a golden color; served with sauces and garnitures that are appropriate to the food used.

Croustades

Are hollow crusts made with bread, pastry, or a mixture of flour, eggs and watergrain; they are used as receptacles for savories and sweets, such as oysters, oyster crabs, lobster, frogs, terrapin, sweetbreads, lamb, chicken livers, fresh mushrooms, all kinds of garnitures, maceMoine of vegetables, green peas; also sherbets, frozen punches, whipped cream, ice cream forms, fruit and wine jellies, etc.

Croute-Au-Pot

Is literally crust in pot or soup. It is a broth containing slices of carrot turnip, cabbage, and pieces of toast, the broth is generally made from roast meat bones with a piece of bacon or ham knuckle thrown in.

Croutons

As the word is used in a culinary sense, are pieces of bread cut in the size and shape of dice, fried in hot fat, or browned in the oven, to serve with soup; or slices of bread cut into block forms and fried, used to support small birds, etc.; or slices of bread cut into fancy shapes and fried, then used to garnish hashes, minces, etc.; also used in connection with shapes cut or stamped out of aspic jelly' used to garnish salads and cold decorated foods.

Cumin

Name of a seed used in Europe as a flavoring for stews, in cheeses, and by the Germans in bread.

Curacoa

Name of a liqueur made from bitter orange peel; in cookery is used as a flavoring to sweet sauces, creams, jellies, and blanc-manges.