Cookery for every household

Crosnes, Japanese, to Bake, 129 j — to Steam, 129 ! Croustades, for Savouries, 493 Cheese, 504 Devilled Chicken, 506 Kidney, 516 Lobster, 498, 510 Marrow, 510 Rice, 372 — with Cheese, 373 Salmon, 300 Shrimp, 313 Tongue, 313 CroAte (or Socle), Bread, 312 — Rice, 314 CroAte-au-Pot, 42 CroAtes A la Marguerite, 314 A l'lndienne, 3x3 Anchovy, 502 Apricot, 411 au Caviare, 496 au Rhum, 421 Banana, Savoury, 503 — Sweet, 431 Brain, Savoury, 503 Caviare sur, 504 Finnan Haddock, 307 for Savouries, 492 Fried, for Savouries, 493 Ham, 508 Lax, 509 Sardine, 311, 312 ! CroAtons, Aspic, 313 Bread, for Soup, 31 1 — for Garnish, 312 for Savouries, 492 Pastry, for Soup, 3x2 Crullers, 564 ; Crumpets, 559 ; Yeast, 561 : Crystallised Flowers for Cake De- ' coration, 593 Crystallising Syrups for Sweet Making, 598 Trays, 596, 599 Cucumber A la Poulette, 143 j and Cheese Sandwiches, 522 and Egg Sandwiches, 522 and Green Peas, Cassolettes of, 144 and Nut Croquettes, 313 and Sardine Sandwiches, 524 au Gratin, 143 Cut with Pea-shaped Cutter, 65 Cups with Mayonnaise, 497 Garnish, 313 Salad, 178 Sauce, Cold, 192 — Hot, 189 Scalloped, 143 i Soup, 72 Steamed, with Hollandaise Sauce Stuffed, 144 J to Fry, 143 to Stew, 143 to Store, 33 ; Cup for Soup, Covered, 327 i Cup Puddings, 400 Curly Greens, 149 — and Bacon, 314 Currant Buns, 564 Dumplings, 401 Currant, Fritters, 421 Loaf, 556 Rock Cakes, 564 Scones, 559 Short Cake, 577 Currants, to Clean, 551 Frosted, 464 Curries, Betf, 214 — Dry, 214 Cauliflower, 139 Chicken, 278 Cold Meat, 251 Crab, 107 Egg Plant, 145 Egg Rissoles, 318 Eggs, Cold, 321 — Hot, 316 Fish, 114 Haricot Beans, 172 Kidneys, 232 Lentils, 173 Omelet, 329 Ox Palate, 222 Potato, 158 Rabbit, 293 Rice, 370 — to Boil for, 370 Sandwiches, 522 Sauce, 185 Scallops, 1 12 Soup, 72 Toast, 385 Tripe, 224 Turkey, 289 Veal, 236 — • Cooked in Chafing Dish, 625 Vegetables, 169 — Soup, 51 Curry, 631 Curtains for Kitchen Window, xo Custards, 443 et seq. Apple, Baked, 410 and Chestnut Pudding, 400 Caramel, 399 Cheese, 514 Chicken, for Invalid, 537 Chocolate, 445 — and Orange, 434 — Caramel, 399 Coffee Caramel, 399 Cornflour, 392 Fish, 115 — for Invalid, 533 Fritters, 421 Orange, 447 Pudding, Baked, 392 — Banana, for Invalid, 540 — Barley, 391 * — Fish, 113 — Peptonised, 549 — Steamed, 392 — — for Invalid, 540 Sauce, 196 Savoury, Steamed, for Invalid, 541 Smoked Haddock, Savoury, 507 Tapioca Cream, 438 Tart or Flan, 359 Tartlets, 365 Cutlet Bat, 229 Cutlets, Chicken and Ham, 257 Crab, 107 Egg, 318 Fish, 115 Hake, Baked, 89 Lamb, k la Mayonnaise, 263 — k la Soubise, 26a Cutlets, Lamb, Grilled, 230 — in Paper, 230 Lobster, 109 Mutton, 229 — k la Milanaise, 262 — k la Russe, Cold, 263 — Grilled, with Cucumber, 229 — Masked, 229 — with Asparagus, 262 — with Chestnuts, 262 Oyster, 111 Pigeon, k la Duchesse, 287 — k la Milanaise, 288 — k la Villeroi, 288 Pork, 243 Salmon, 388 Veal and Ham, 237 — with Spinach, 265 Cutters for Vegetables, 66 Daily Bill of Fare, 25 Damper, 17 Hints on Using, 17 Dampf Nudeln, 401 Damson Jam, 469 and Apple Jam, 469 Damsons, to Bottle, 476 Dandelions, 145 Salad, 145, 178 with Cream, 145 Danish Fruit Jelly, 435 Dariole Moulds, 115 Darioles of Cold Meat, 251 of Crab in Aspic, 497 of Fish, 115