Modern cookery, in all its branches

Compote of apples, baked (our little Lady’s receipt), 572 of green apricots, 457 of bullaces, 458 of cherries, 458 of Kentish cherries, 458 of Morella cherries, 458 of green currants, 457 of red currants, 457 of damsons, 458 of figs, 492 of green gooseberries, 457 of magnum bonum, or other large plums, 458 of peaches, 459 of peaches, another receipt, 459 Compote de pigeons, 619 Compote de pigeons anx petits pots, G19 of Siberian crabs, 458 of spring fruit (rhubarb), 457 Confectionary, 562 Conjurer, a, "its uses, 175 Consomme, 10 Constan’.ia jelly, 467 Cookery (English), common causes of its failure, 167 Cool cup, a, 582 Corn, Indian green, to boil, 329 Counsellor’s cup, 585 Crab, cold, dressed, 88 hot, 89 Creamed tartlets, 375 spring fruit, or rhubarb trifle, 4S6 Cream, Chantilly basket filled with, 474 Cream cake, delicious, 554 crust, 347 Devonshire, or clotted, 451 jelly, filled with, 469 lemon, made without cream, 475 Nesselrode, 471 remarks on, 450 Swiss, 473 in soups, 19, 22, 29, 30 Creams, lemon (very good), 475 fruit, 475 Italian, 475 Creme d la Comtesse, or the Countess’s cream, Creme, Parisienne ,479 patissiere, 373 Crisped potatoes, or potato-ribbons, to serv*; with cheese, 313 Croquettes of rice ( entremets ), 385 of rice, tilled with preserve, of rice, savoury, 386 iXdeS, Croustades, or Dresden patties, 387 of various kinds, 387 small, dressed in marrow, 388 small, & la bonne maman, 389 to prepare marrow for frying, 388 troute aux- champignons, or mushroom-toast, Crust butter, for puddings, 398 cream, 347 flead, 347 Drench, for hot or cold meat pies, 347 excellent short, 349 rich short, for tarts, 349 Crust, common suet for pies, 348 very superior suet, ior pies, 348 suet, for puddings, 398 Crusts, to serve with cheese, Cucumber (author’s receipt), to dress, 323 soup, 38 vinegar, 152 Cucumbers a la Creme, 324 a la Poulette , 324 dressed, 323 fried, 324 stewed, 323 Curds and whey, 451 Currants, to clean for puddings and cakes, green, stewed, 457 red, stewed, 457 Currant, blamange, 479 custard, 482 dumplings, 421 jam, red (delicious), 509 jam, white. 510 jelly, fine black, 511 jelly, Drench, 509 jelly, superlative red, 509 jelly, white, very fine, 510 jelly, tartlets, 3? 5 paste, 510 pudding, 408 syrup, or sirop de grosellles, 579 Curried eggs 301 gravy, 302 maccaroni, 300 oysters, 302 toasts, with anchovies, 339 sweetbreads, 3ul Currie, Mr. Arnott’s, 297 a Bengal, 298 a dry, 298 common Indian, 299 Currie powder, Mr. Arnott’s, 297 Curries, remarks on, 293 Selim’s (Capt. White’s), 300 Custard, baked, common, 433 a finer 483 currant, 482 the Duke’s, 482 the Queen’s, 481 veal, or a Sefton, 362 Custards, boiled, good, old-fashioned, 481 boiled, rich, 481 chocolate, 483 Drench, 484 quince, or apple, 482 Cutlets of calf’s head, 213 Chicken, English, 2?5 of fowls, partridges, or pigeons (MnlrSe), lamb, in their own gravy, stewed, 246 lamb, or mutton, with Soubise sauce, mutton, broiled, 241 of cold mutton, 243 mutton, in their own gravy, stewed, pork, 251 veal a la Francaise, 226 veal a l’ Indienne, or Indian fashion, veal a la mode de Londres, or London fashion, 226 veal, plain, 225 of sweetbreads, 227 Damson, cheese, 520 jam, 519 jelly, 519 solid, 519 pudding, 408