FOOD GLOSSARY - Cracklings to Cresson

CRACKLINGS:  The crisp, crunchy morsels left after rendering pork or poultry fat. In earlier days, when families butchered their own hogs, it was much used in corn bread and for nibbling.

CRANSHAW MELONS:  Melons with a fairly smooth rind, mottled gold and green. The flesh is bright-salmon in color. They weigh about 4 to 8 pounds.

CRAYFISH OR CRAWFISH:  A small fresh-water crustacean somewhat resembling a lobster but without the large pincers. Also various ocean crayfish, some of which grow to huge sizes. See Lobster and Lobster Tails.

CREAM (The food):  Cream is a part of milk containing a high percentage of butter fat.

Light, Coffee, or Table Cream: Cream containing not less than 18 percent butter fat.

Half and Half Cream: Mixture of half milk and half cream containing 11.5 percent butter fat.

Heavy or Whipping Cream: Cream sufficiently heavy to thicken and hold its shape when beaten, containing not less than 30 percent butter fat. It should be very cold at time of beating. It's a good plan to chill the bowl and beater, too. Use a rotary, or electric beater; beat with continuous motion. See also Sour Cream.

CREAM (The cookery term):  To cream means to rub, stir, or beat with spoon or electric mixer until the mixture is soft, smooth and creamy. If you use a spoon, a wooden one is preferred, and you cream with the back of the spoon, working or pressing one ingredient or more against the side of the bowl continuously until soft and creamy. If you use an electric mixer, set the speed at low. The word "cream" is often used instead of "blend" in instructions for combining a fat with sugar.

CREAM HORNS:  Small cornucopia shapes made of puff paste, filled with meringue or whipped cream.

CREAM OF TARTAR:  Cream of tartar is an acid substance used extensively before baking powders became common. It seems to be an essential ingredient in angel food cake. Without cream of tartar this cake has a tendency to shrink excessively and is less tender. It also gives very desirable results in sponge cakes and in recipes calling for a large amount of egg whites.

CRÈME (French):  Cream; also used as part of the name of liqueurs or cordials.

CREOLE (French):  Pertaining to the Creoles. The Creoles in the United States are descendants of French or Spanish settlers of Louisiana. The term is applied to soups, garnishes, sauces, etc., prepared in a man- ner characteristic of the Creoles. Tomatoes, peppers, okra, onions, file powder and other seasonings are usually characteristic of these dishes.

CREPES SUZETTE:  Very thin pancakes rolled up and served in a butter sauce flavored with orange, lemon, and often curaçao, then flamed with brandy.

CRESSON:  Watercress.

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