h a little cold milk.
When the cream is cold, add a little lemon juice, and serve it up in
cups or lemonade glasses.--For a superior article, whip up three
quarters of a pint of very rich cream to a strong froth, with some
finely-scraped lemon peel, a squeeze of the juice, half a glass of sweet
wine, and sugar to make it pleasant, but not too sweet. Lay it on a
sieve or in a form, next day put it on a dish, and ornament it with very
light puff paste biscuits, made in tin shapes the length of a finger,
and about two thick. Fine sugar may be sifted over, or it may be glazed
with a little isinglass. Macaroons may be used to line the edges of the
dish.

CRESS VINEGAR. Dry and pound half an ounce of the seed of garden
cresses, pour upon it a quart of the best vinegar, and let it steep ten
days, shaking it up every day. Being strongly flavoured with the
cresses, it is suitable for salads and cold meat. Celery vinegar is made
in the same manner.

CRICKETS. The fume of charcoal will drive them away: or a little white
arsenic mixed with a roasted apple, and put into the holes and cracks
where the crickets are, will effectually destroy them. Scotch snuff
dusted upon the holes where they come out, will also have the same
effect.

CRIMP COD. Boil a handful of salt in a gallon of pump water, and skim it
clean. Cut a fresh cod into slices an inch thick, and boil it briskly in
the brine a few minutes; take the slices out very carefully, and lay
them on a fish plate to drain. Dry and flour them, and lay them at a
distance upon a clear fire to broil. Serve with lobster or shrimp sauce.

CRIMP SALMON. When the salmon is scaled and cleaned, take off the head
and tail, and cut the body through into large slices. Throw them into a
pan of pump water, sprinkle on a handful of bay salt, stir it about, and
then take out the fish. Set on a deep stewpan, boil the head and tail
whole, put in some salt, but no vinegar. When they have boiled ten
minutes, skim the water clean, and put in the slices. When boiled
enough, lay the head and tail in the dish, and the slices round; or
either part may be dressed separately.

CRISP PARSLEY. Pick and wash some young parsley, shake it in a dry cloth
to drain the water from it, spread it on a sheet of white paper, in a
Dutch oven before the fire, and turn it frequently until it is quite
crisp. This is a much better way of preparing it than by frying, which
is seldom well done; and it will serve a