The art of cookery

" citron 250 " coffee 196 " delicate 249 " nut 250 " pans 248 " pound 249 " rich fruit 249 " soft ginger .... 250 " sponge 248 " sunshine 248 Cake-making 247 Cakes, bread 200 " browned potato . . 297 " buckwheat, No. i 201 No. 2 202 " corn griddle, No. i 211 No. 2 211 '* flannel 200 ** potato and fish . . 297 ** wheat griddle, No. i 199 " " " No. 2 199 Cakes, wheat griddle, No. 3 Calf's brains, to saut6 ' ' head, to prepare a Canning, preserving, and pickling Caper sauce No. i . '' No. 2 . Caramel custard . . " sauce . . . Carrots, pur^e of . . to boil . . , " to prepare . " to select . , " to stew . . , Carving , Catsup, cold ... " cucumber . . Cauliflower, to boil , " to prepare '' to select Celery broth .... " cream of. No. i " No. 2 '' salad .... " sauce .... " stock .... " to prepare . . " to select . . . " to stew . . . Cereals " to cook . . . Ceylon tea, to make . Charlotte Russe No. i " No. 2 Cheese, cottage . . . soufli6 No. I " No. 2 " straws No. i " No. 2 Cherries, to can, No. i T99 Index. Cherries, to can, No. 2 . . 166 " to preserve . . 170 Cherry pie 220 " pudding, steamed 236 " sauce 245 Chestnuts, pur^e of . . .124 Chicory, to prepare ... 26 Chicken broth No. i . . . 107 " No. 2 . . . 108 " No. 3 . . . 108 cream of . . . . 116 creamed .... 283 creamy 297 croquettes No. i 144 " No. 2 144 No. 3 144 No. 4 145 fricasseed ... 291 fried 145 jeUied 306 patties 226 pie, baked . . . 225 salad No. i . . . 277 " No. 2 . . . 277 " No. 3. . . 277 " with lettuce 27S souffle 302 stock 104 to boil a . . . to broil a . . . to fricassee a . to roast a . , to saut6 . . , to stew a . . and oyster hash 293 with mushrooms, stewed 86 Chicken, with truffles, stewed 86 Chocolate Bavarian cream 256 Chocolate frosting .... 253 " to make . . So, 161 Chops, fried veal 146 " to broil .... 37, 42 " to prepare .... 23 " tosaut^pork. . . 151 veal ... 150 Chowder, clam 120 " fish 120 Cider apple sauce .... 97 Cinnamon rolls 196 Citron cake 250 Clam broth No. i 107 " No. 2 ... . 107 " chowder 120 Clams, bisque of 121 deviled 289 " to steam 82 Clarified butter 147 Clear soup 109, no " " with curry . . no " "dainty dumplings no Clear soup with fancy vegetables Ill Clear soup with macedoine vegetables iii Clear soup with mixed flavoring in Clear soup with poached eggs no Clear soup with sliced lemon no Clear soup with tapioca . 1 10 Coal fire, management of 30 Cocoa No. I 161 " No. 2 161 No. 3 161 " to make 80 Codfish balls 144 Index. Codfish cakes, to saut^ . * ' creamed " scalloped .... " and oysters, scalloped Coffee cake ' ' crust " hygienic " ice cream