The Cook and Housekeeper's Complete and Universal Dictionary; Including a System of Modern Cookery, in all Its Various Branches, Adapted to the Use of Private Families

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 as a neat garnish for fish or lamb chops. CROSS BUNS. Warm before the fire two pounds and a half of fine flour; add half a pound of sifted loaf sugar, some coriander seeds, cinnamon and mace finely pounded. Melt half a pound of butter in half a pint of milk; after it has cooled, stir in three table-spoonfuls of thick yeast, and a little salt. Work the whole into a paste, make it into buns, and cut a cross on the top. Put them on a tin to rise before the fire, brush them over with warm milk, and bake in a moderate oven. CROWS. These