The spirit of cookery

Cai'do, Cardo di Maria, Cardo Mariano, 13 Cordons, cardoons, 14 Caromo, M. A., author quoted, 2 Carfiol, or carviol, name of cauliflower at Vienna, 385 Carp (fish), various preparations, 555 Carrots, general account of, 336 ; chemical ingredients, 337 ; garnish of, ii la Nivernaise, 337 ; puree, 337 Cassareep, extract of manioc, 315 Cassava, cakes or bread, 314 Casserole, a stewpan, 54 ; border of potatoes, 575 ; border of rice, 574 Cauliflower, boiled, 343 ; overboiled, 343 ; Puree of, 311 Caviar, 529 Celeriac, root of celery, 318 Celery, history and use of, 316 ; chemical composition, 316; braised, fried, stewed, Champagne, wine, 015 Champignons. See Mushrooms (Agarici), Char (fish), various preparations, 550 Charlotte of apiples, 426 ; apricots, 427 ; compound cream (charlotte russe), 276 ; hot, 426 ; of crofitos, 427 ; peaches, 427 ; pears, 426 Chartreuse of apples, 578 ; compound, 579 ; grande, 576, 578 ; h surprise, 578 ; of quails, 576 ; liqueur, 578 Chateaubriand sauce, or maitre d'hotel blanc, 251 Chatteries, little cakes, 417 Chaudfroid, or gelatinized sauces, 263 Cheese, varieties for cooking, 605 ; composition of, 005 ; cakes, 414 ; fingers or straws of cheese, 600 ; fondue, 607 ; ' Wel.sh rabbit, rameqnins, mock crab toast, 600, 607 | Cheese, so-called, of fruit jams, 272 ; apricot il la Chantilly, 273 ; damsons, 272 ; quince, true marmelade, 272 Cherry sauce, 254 ; cake, thick, 424 ; t.artlets, 418 Chervil (Anthriscus), aromatic herb, 97 Chestnuts, general, 308 ; puree, 308 ; soup, 308 Chicken. See Fowls, 481, 482 Chicken-broth, or white broth of fowls, Chick peas, 211 Chives, green condiment, 99, 347 Chocolate, 626 {chocolatl in Mexican) ; varieties and preparations, 026 Chops. See Mutton, Pork, etc. Chorizos, Estremadura sausages, 211 Choux pdtissiers, definition, 369, or pel its choux, 409 : varieties, 409 Chuchoonda (Podolongkai), Indian vegetable, 360 Chuppattee, stone-cake or bread, 371, 382 Chutneys of apples, Brinjal (Bunjal), cocoanut, cranberry, cucumber, mango, mint, potato, tamarind, 219; tomato, 218 ; service of, 218 Cider, or apple wine, 616 Civet of hare, 480; of roebuck, 474; of venison, 474 Clams (shellfish), 561 Claremont sauce, 254 Claret, red wine, 615 ; jelly of, 268 Clarification of calf's-loot jelly, 457; of suet for pastry, 431 ; of soup, 155 Clear soup, 154 Cockles (shellfish), scolloped, 561 Coco, or cocoa, 626 Coconut chutneys, 219 ; milk in chutneys, 219 ’ Codfish, 540 ; history and parts. 541 ; various preparations, 544 ; boiled and oyster sauce, 543 ; salt and dried, 544 ; sounds, 545 Coffee, preparation, roasting, boiling, infusing, 624 ; boiled in milk, French caftS an lait, 625 Cognac, brandy, 617 Cold sauces, 252 ; marinades, 258 Collared, various preparations, so-called, 43S Colouring matters, culinary, 100 Condiments, acid, 100 ; classification of 01 ; green, 99 ; history of, 89 : saline, 91 ; various, 86 Confectionery, as measure of culture, 5 • of Hindoos exhibited in London, 6 Conger-eel, 548 Conques, definition, 369 ConsommO, or gravy-broth, for preparing soups, 135, 155 ; use for sauces and soups, 136 Cookery, adaptation to conditions of men, 2; of Chartists, 85; economical, so-called, delusion of, 17; evolution of, 1-4; influenced by abstinence, 84; taught in schools, 10; vegetarian, 85 ’ Cotelottes iv la Maintenon, 463