Compote of strawberries
|
900 |
Cucumber salad
|
369 |
—iced fruits for
|
915 |
— a la Espagnole
|
697 |
Conde cakes
|
788 |
— a la poulette
|
696 |
Confectionary and preserving
|
869 |
Cure bacon, how to
|
735 |
Consomme with quenelles
|
138 |
— hams, how to
|
734 |
Cookery for invalids and infants
|
973 |
— for burns or scalds
|
1076 |
Cornucopia
|
754A |
— chapped hands
|
1086 |
Course, second, roasts
|
652 |
— chilblains
|
1079 |
Crab soup
|
170 |
— colds in the head
|
1075 |
Cracked lips, cure for
|
1080 |
— cracked lips in winter
|
1080 |
Cracklings
|
905 |
— sprains
|
1077 |
Crayfish soup
|
171 |
— the sting of a wasp or bee
|
1082 |
Cream, almond, sauce
|
93 |
— tooth-ache
|
1085 |
— Bechamel sauce
|
16 |
— warts
|
1081 |
— different kinds of
|
857 |
Currant, black, jellv
|
994 |
— ices
|
1043 |
—, red, jelly
|
993 |
— apricot
|
860-868 |
—, white, jelly
|
997 |
— Bavarian
|
858 |
— water
|
1034 |
— biscuits
|
912 |
—, to bottle
|
870 |
— caramel
|
865 |
— and raspberry jelly
|
845, 996 |
— celestine
|
866 |
— and raspberry cream
|
867 |
— chocolate
|
862 |
— and raspberry cream ice
|
1048 |
— coffee
|
861 |
— and raspberry water ice
|
925 |
— currant and raspberry
|
867 |
Curried rabbit and rice
|
642 |
— ice, apricot
|
1045 |
— rice
|
301 |
— ice, chocolate
|
1051 |
Curries, plain boiled rice for
|
227 |
— ice, coffee
|
1050 |
Curry sauce |
85 |
| — ice, currant and raspberry |
1048 |
Cushion of veal
|
401 |
— ice, ginger
|
1043 |
— a la St. Cloud
|
403 |
— ice, pine-apple
|
1046 |
— a la St. George
|
402 |
— ice, strawberry
|
1047 |
Custard fritters
|
812 |
— Italian,
|
864 |
—, pastry, or cream
|
790 |
—, pastry, or custard
|
790 |
—, Savoy
|
992D |
— , strawberry
|
859 |
Cutlets, chicken, a la Dauphine
|
618 |
— , lemons filled with
|
856 |
—, grouse, a la Glengarry
|
635 |
Crimped cod, oyster sauce
|
220 |
—, lamb ... 577, 578, 611,
|
612 |
Croquante-paste
|
956 |
—, mutton
|
597-600 |
Croquets of lobster
|
317 |
—, mutton, plain
|
555 |
— macaroni
|
353 |
—, mutton, bread-crumbed
|
556 |
— meat or fish
|
315 |
—, pork
|
547 |
— oysters
|
318 |
— of roebuck
|
463 |
Croustade of larks
|
524 |
— , sweetbread
|
580 |
— marrow
|
322 |
—, veal
|
604-606 |
— of quenelles
|
627 |
—, veal, with mushrooms
|
564 |
Cucumber for sauce
|
960 |
|
|
— garnish
|
106 |
Dace, barbel, and roach
|
276 |
— glaces
|
891 |
Damsons, to bottle
|
878 |
—, remoulade of
|
971 |
— jam
|
1000 |