k the
white and shell of an egg, beat them together and add them to the broth.
Stir it with a whisk; and when it has boiled a few minutes, strain it
through a tammis or a napkin.

CLARIFIED BUTTER. To make clarified butter for potted things, put some
butter into a sauceboat, and set it over the fire in a stewpan that has
a little water in it. When the butter is dissolved, the milky parts will
sink to the bottom, and care must be taken not to pour them over things
to be potted.

CLARIFIED DRIPPING. Mutton fat taken from the meat before it is roasted,
or any kind of dripping, may be sliced and boiled a few minutes; and
when it is cold, it will come off in a cake. This will make good crust
for any sort of meat pie, and may be made finer by boiling it three or
four times.

CLARIFIED SUGAR. Break in large lumps as much loaf sugar as is required,
and dissolve it in a bowl, allowing a pound of sugar to half a pint of
water. Set it over the fire, and add the white of an egg well whipt. Let
it boil up; and when ready to run over, pour in a little cold water to
give it a check. But when it rises the second time, take it off the
fire, and set it by in a pan a quarter of an hour. The foulness will
sink to the bottom, and leave a black scum on the top, which must be
taken off gently with a skimmer. Then pour the syrup very quickly from
the sediment, and set it by for sweetmeats.

CLARIFIED SYRUP. Break two pounds of double-refined sugar, and put it
into a stewpan that is well tinned, with a pint of cold spring water.
When the sugar is dissolved, set it over a moderate fire. Beat up half
the white of an egg, put it to the sugar before it gets warm, and stir
it well together. As soon as it boils take off the scum, and keep it
boiling till it is perfectly clear. Run it through a clean napkin, put
it into a close stopped bottle, and it will keep for months, as an
elegant article on the sideboard for sweetening.

CLARY WINE. Boil fifteen gallons of water, with forty-five pounds of
sugar, and skim it clean. When cool put a little to a quarter of a pint
of yeast, and so by degrees add a little more. In the course of an hour
put the smaller to the larger quantity, pour the liquor on clary
flowers, picked in the dry: the quantity for the above is twelve quarts.
If there be not a sufficient quantity ready to put in at once, more may
be added by degrees, keeping an account of each quart. When the liquor
ceases to hiss, and the