Cookery and housekeeping

weight of, 138 when in season, 140 Brillj 104 — a la ravigote, 106 — French name for, 13S — weight of, 138 — - when in season, 140 Brioche buns, 440 Broiling, 65 Broth, 71, 453 — mutton, 98 — Scotch, 99 Brussels sprouts, 315 Buns, Bath, 439 — currant, 439 — brioche, 440 Butter, black, 274 — melted, 274 pABBAGE, 313 ^^ — balls with rice, 314 — ladies', 314 — red, 316 Cake, chocolate, 440 — fruit gingerbread, 444 — plain, 441 — soda, 438 — Strasbourg, 441 — without eggs, 442 Cakes, chapter on, 433 — girdle, 448 — indsan meal breakfast, 449 — Queen's, 443 Calfs brains, croquettes of, 180 — foot jelly, 404 CHI Calfs liver, ' pain' of, 181 — — imitation pate de foie gras of, 187 — head, 179 a la Ste-Menehould, 180 in a mould, 189 Canapes of egg, 255 Carbolic acid for larder, 22 Cardoons, 325 Carp, 116 — baked, 1 17 — French name for, 138 — weight of, 138 Carrots a I'Allemande, 348 — a la Bechamel, 349 — a la poulette, 349 — fried, 350 — stewed, 349 — with green peas, 350 Carving, 34 Cauliflower, 323 — au gratin, 323 — scalloped, 324 Celery a I'espagnole. 324 — turnip-rooted, 324 — salad, 358 Char, French name for, 138 — weight of, 138 Chaud-froid, 237 Chicken a la bonne femme, 212 — a la Chabert, 212 — a la Dumas, 210 — a la Marengo, 211 — a la Mona, 21 1 — a la princesse, 204 — a la Romaine, 210 — broiled, 202 — cigarettes a la reine, 200 — cream of, 199 — chaud-froid of, 237 — curried, 208 — entrees of, 198 — fillets of, 201 — fricassee of, 204, 205 — fried, 209 — galantine of, 213 — how to cut up, 199 — jelly, 453 — mayonnaise of, 20 r — patties a la reine, 201 INDEX. 53 CHI DIN Chicken pillau, 2o6, 207 Cream, strawberry, &c., 363 — pie, 215 — velvet, T^dT^ — pudding, 203 Creme d'orange, 420 — souffle of, 200 Croquettes, 242 — to bone, 214 — of chestnut, 388 — with rice, 209 Croustades, 302 Chicor)', 344 — aux truffes, 267 Chillo, 171 Croutes aux abricots, 371 Cheese biscuits, 253 — aux fraises, 371 — boiled, 254 Croutons, 301, 302 — canapes, 263 Cucumber, 357 — custard, 249 — and beef marrow, 328 ~ salad, 253 Cup, chablis, cider, &c., 421 — souffle, 250 Curried eggs, 257 — stewed, 252 — kabobs, 240 — tartlets, 251 — vegetables, 350 — toasted, 252 Curry, 239 — ramequins, 250, 251 — Australian meat, 241 — with macaroni, 264 — fish soup, 81 — cakes, 389 — fish, sauce for, 279 Cherries in brandy, 418 — hake, 126 Chestnuts, croquettes of, 388 — lobster, 124 Chester cakes, 251 — oyster, 134 Chocolate cake, 440 Custard, 360, 362 — parfait au, 432 — cheese, 249 — pudding, 525 — for ices, 427 — to drink, 454, 456 — for ice pudding, 424 Cigarettes a la reine, 200 — puddings, 361 Civet de lievre, 227 — for soup, 296 Cocked hats, 448 Cutlets, braised, 163 Cockles, when in season, 142 — lamb, 172, 173 Cod, French name for, 138 — mutton, 160 — sauce for, 107 for an invalid, 454 — sliced, 107 — pigeon, 219 — to boil, 107 — Prince of Wales', 163 — weight of, 1 38 — pork, 190, 191 — when in season, 140 — rice, 244 Colcanon, 316 — stewed, 164, 522 Compote of pears, 373 — veal, 177, 178 Consomme, 74, 76 Cook, dress of the, 56 Cookery, defects in, 52, 53 T^AB, French name for, 138 — when in season, 140 ^ chief operations of, 58