e eight ounces of double refined sugar in three or
four spoonfuls of water, and as many drops of lemon juice. Put it into a
copper skillet; when it begins to thicken, dip the handle of a spoon in
it, and put that into a pint bason of water. Squeeze the sugar from the
spoon into it, and so on till all the sugar is extracted. Take a bit out
of the water, and if it snaps and is brittle when cold, it is done
enough. But let it be only three parts cold, then pour the water from
the sugar, and having a copper form oiled well, run the sugar on it, in
the manner of a maze, and when cold it may be put on the dish it is
intended to cover. If on trial the sugar is not brittle, pour off the
water, return it into the skillet, and boil it again. It should look
thick like treacle, but of a light gold colour. This makes an elegant
cover for sweetmeats.

CARP. This excellent fish will live some time out of water, and may
therefore get wasted: it is best to kill them as soon as caught, to
prevent this. Carp should either be boiled or stewed. Scale and draw it,
and save the blood. Set on water in a stewpan, with a little Chili
vinegar, salt, and horse-radish. When it boils, put in the carp, and
boil it gently for twenty minutes, according to the thickness of the
fish. Stew the blood with half a pint of port wine, some good gravy, a
sliced onion, a little whole pepper, a blade of mace, and a nutmeg
grated. Thicken the sauce with butter rolled in flour, season it with
pepper and salt, essence of anchovy, and mushroom ketchup. Serve up the
fish with the sauce poured over it, adding a little lemon juice. Carp
are also very nice plain boiled, with common fish sauce.

CARPETS. In order to keep them clean, they should not frequently be
swept with a whisk brush, as it wears them fast; not more than once a
week, and at other times with sprinkled tea-leaves, and a hair brush.
Fine carpets should be done gently on the knees, with a soft clothes'
brush. When a carpet requires more cleaning, take it up and beat it
well, then lay it down and brush it on both sides with a hand-brush.
Turn it the right side upwards, and scour it clean with ox-gall and soap
and water, and dry it with linen cloths. Lay it on the grass, or hang it
up to dry thoroughly.

CARRAWAY CAKE. Dry two pounds of good flour, add ten spoonfuls of yeast,
and twelve of cream. Wash the salt out of a pound of butter, and rub it
into the flour; beat up eight eggs with half the white