o drain, and then do
another layer in the sieve. Sift the fruit all over with double refined
sugar previously prepared, till it is quite white. Set it on the shallow
end of sieves in a lightly-warm oven, and turn it two or three times: it
must not be cold till dry. Watch it carefully, and it will be beautiful.

CANDIED PEEL. Take out the pulps of lemons or oranges, soak the rinds
six days in salt and water, and afterwards boil them tender in spring
water. Drain them on a sieve, make a thin syrup of loaf sugar and water,
and boil the peels in it till the syrup begins to candy about them. Then
take out the peels, grate fine sugar over them, drain them on a sieve,
and dry them before the fire.

CANDLES. Those made in cold weather are best; and if put in a cool
place, they will improve by keeping; but when they begin to sweat and
turn rancid, the tallow loses its strength, and the candles are spoiled.
A stock for winter use should be provided in autumn, and for summer,
early in the spring. The best candle-wicks are made of fine cotton; the
coarser yarn consumes faster, and burns less steady. Mould candles burn
the clearest, but dips afford the best light, their wicks being
proportionally larger.

CAPER SAUCE. Add a table-spoonful of capers to twice the quantity of
vinegar, mince one third of the capers very fine, and divide the others
in half. Put them into a quarter of a pint of melted butter, or good
thickened gravy, and stir them the same way as the melted butter, to
prevent their oiling. The juice of half a Seville orange or lemon may be
added. An excellent substitute for capers may be made of pickled green
peas, nastursions, or gherkins, chopped into a similar size, and boiled
with melted butter. When capers are kept for use, they should be covered
with fresh scalded vinegar, tied down close to exclude the air, and to
make them soft.

CAPILLAIRE. Take fourteen pounds of good moist sugar, three of coarse
sugar, and six eggs beaten in well with the shells, boil them together
in three quarts of water, and skim it carefully. Then add a quarter of a
pint of orange-flower water, strain it off, and put it into bottles.
When cold, mix a spoonful or two of this syrup in a little warm or cold
water.

CARACHEE. Mix with a pint of vinegar, two table-spoonfuls of Indian soy,
two of walnut pickle, two cloves of garlic, one tea-spoonful of cayenne,
one of lemon pickle, and two of sauce royal.

CARMEL COVER. Dissolv