of oil, vinegar,
salt, white pepper and cayenne. Return the mixture, and serve it up in
the shell.

CRACKNELS. Mix with a quart of flour, half a nutmeg grated, the yolks of
four eggs beaten, and four spoonfuls of rose water. Make the whole into
a stiff paste, with cold water. Then roll in a pound of butter, and
make the paste into the shape of cracknels. Boil them in a kettle of
water till they swim, and then put them into cold water. When hardened,
lay them out to dry, and bake them on tin plates.

CRACKNUTS. Mix eight ounces of fine flour, with eight ounces of sugar,
and melt four ounces of butter in two spoonfuls of raisin wine. With
four eggs beaten and strained, make the whole into a paste, and add
carraway seed. Roll the paste out as thin as paper, cut it into shapes
with the top of a glass, wash them with the white of an egg, and dust
them over with fine sugar.

CRAMP. Persons subject to this complaint, being generally attacked in
the night, should have a board fixed at the bottom of the bed, against
which the foot should be strongly pressed when the pain commences. This
will seldom fail to afford relief. When it is more obstinate, a brick
should be heated, wrapped in a flannel bag at the bottom of the bed, and
the foot placed against it. The brick will continue warm, and prevent a
return of the complaint. No remedy however is more safe or more certain
than that of rubbing the affected part, to restore a free circulation.
If the cramp attack the stomach or bowels, it is attended with
considerable danger: medicine may relieve but cannot cure. All hot and
stimulating liquors must be carefully avoided, and a tea-cupful of
lukewarm gruel or camomile tea should be frequently given, with ten or
fifteen drops of deliquidated salt of tartar in each.

CRANBERRIES. If for puddings and pies, they require a good deal of
sugar. If stewed in a jar, it is the same: but in this way they eat well
with bread, and are very wholesome. If pressed and strained, after being
stewed, they yield a fine juice, which makes an excellent drink in a
fever.

CRANBERRY GRUEL. Mash a tea-cupful of cranberries in a cup of water, and
boil a large spoonful of oatmeal in two quarts of water. Then put in the
jam, with a little sugar and lemon peel; boil it half an hour, and
strain it off. Add a glass of brandy or sweet wine.

CRANBERRY JELLY. Make a very strong isinglass jelly. When cold, mix it
with a double quantity of cranberry j