ether on a plate, put it
into a lined saucepan, and pour in the milk. Keep stirring it _one way_
over a sharp fire; let it boil quickly for a minute or two, and it is
ready to serve. This is a very good foundation for onion, lobster, or
oyster sauce: using milk instead of water makes it look so much whiter
and more delicate.

_Time_.--Altogether, 10 minutes. _Average cost_ for this quantity, 3d.

CAMP VINEGAR.

381. INGREDIENTS.--1 head of garlic, 1/2 oz. cayenne, 2 teaspoonfuls of
soy, 2 ditto walnut ketchup, 1 pint of vinegar, cochineal to colour.

_Mode_.--Slice the garlic, and put it, with all the above ingredients,
into a clean bottle. Let it stand to infuse for a month, when strain it
off quite clear, and it will be fit for use. Keep it in small bottles
well sealed, to exclude the air.

_Average cost_ for this quantity, 8d.

CAPER SAUCE FOR BOILED MUTTON.

382. INGREDIENTS.--1/2 pint of melted butter (No. 376), 3 tablespoonfuls
of capers or nasturtiums, 1 tablespoonful of their liquor.

_Mode_.--Chop the capers twice or thrice, and add them, with their
liquor, to 1/2 pint of melted butter, made very smoothly; keep stirring
well; let the sauce just simmer, and serve in a tureen. Pickled
nasturtium-pods are fine-flavoured, and by many are eaten in preference
to capers. They make an excellent sauce.

_Time_.--2 minutes to simmer. _Average cost_ for this quantity, 8d.

_Sufficient_ to serve with a leg of mutton.

CAPER SAUCE FOR FISH.

383. INGREDIENTS.--1/2 pint of melted butter No. 376, 3 dessertspoonfuls
of capers, 1 dessertspoonful of their liquor, a small piece of glaze, if
at hand (this may be dispensed with), 1/4 teaspoonful of salt, ditto of
pepper, 1 tablespoonful of anchovy essence.

_Mode_.--Cut the capers across once or twice, but do not chop them fine;
put them in a saucepan with 1/2 pint of good melted butter, and add all
the other ingredients. Keep stirring the whole until it just simmers,
when it is ready to serve.

_Time_.--1 minute to simmer. _Average cost_ for this quantity, 5d.

_Sufficient_ to serve with a skate, or 2 or 3 slices of salmon.

[Illustration: THE CAPER.]

CAPERS.--These are the unopened buds of a low trailing shrub,
which grows wild among the crevices of the rocks of Greece, as
well as in northern Africa: the plant, however, has come to be
cultivated in the south of Europe. After being pickled in
vinegar and salt, they are imported from