Citron Cake

One pound butter, 1 pound sugar, twelve eggs, 1 nutmeg grated, 3 tablespoons rose-water, 1 pound flour, 1 pound citron thinly sliced. At least 20 different variations are made with citron, in the different cake mixtures; either in shreds mixed, or scattered over the surface of the icing, or laid on top of cakes before baking; mixed with other fruit for plum cakes or puddings, and in compound ice creams.

Citric Acid

One of the acids used in effervescing powders, in making lemonade without lemons; and in small quantities it is used in making acid candies and boiling sugar.

Civet (Fr)

A game stew.

Civet Of Venison

Pieces cut size of an egg, lightly fried with cubes of salt pork; flour added, claret and broth; stewed; small onions and mushrooms to finish.

Civet De Chevreuil

Same as the foregoing.

Civet De Lievre

Stewed hare; in England called jugged hare, and after the first frying with salt pork the cooking is finished in a covered jar in the oven with port wine and broth.

Civet De Lapin

Civet of rabbit, or rabbit stewed with wine, mushrooms, onions; salt pork and herbs.

Claret Sauce

For puddings; made with 1/2 pint claret, 2 eggs, 2 oz. sugar, lemon rind, cinnamon; whisked over the fire till it thickens; not boiled.

Clear Soups

These are, or should be, meat-essences clarified and strained from all solid particles and having morsels of meat, vegetables or compounds in ornamental shapes added. They are named in detail under their French name. (See consommes.')

Cloves

The flower buds of the clove tree, carefully picked and dried, constitute the spice known by that name. Their valuable properties are due to the volatile oil, which they contain, the best having as much as 10 per cent. The removal of this oil is so very easy- that it is the commonest method of deception to do so before grinding the spice and to then dispose of it as pure. The addition of the cheaper clove stems is also practiced, as they cost but 6 cents when the buds cost 27. Pimento is sometimes substituted in part or entirely, as it has a clove-like flavor, but only 4 or 5 per cent, of volatile oil. It is worth less than one-fifth the price of cloves-Cloves should, if possible, be always purchased whole, as they deteriorate less readily in that form.

Clove Syrup

For flavoring apple pies and punches; made of 2 oz. crushed cloves, steeped in 1 1/2 pts. water 3 days; water strained off, and boiled with 1 lb. sugar.

Cobourg Pudding

Hotel specialty. Made of i lb. sifted, white, stale bread crumbs, 1 lb. butter, 1 lb. sugar, 8 eggs; mixed up like pound cake, the crumbs instead of flour; steamed in a mould 2 hours; for sauce currant jelly, diluted with wine hot.

Cocoanut Oil

Used to adulterate butter and lard. The first attempts to use it so failed on account of its strong flavor; that is now removed by injecting sprays of steam in the oil for several hours, which results in deodorizing it.