INDEX
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• CABBAGE, XIX¶1; Boiled, XIX¶38; Cole-Slaw, XIX¶41; Escalloped, XIX¶39; German, XIX¶40; Hot Slaw, XIX¶42.

• Cabinet Pudding, XXV¶60.

• Cafe au Lait, III¶31.

• Cafe Frappe, XXVI¶36; Noir, XXVI¶97; Parfait, XXVI¶94.

• Caffeine, III¶21.

• Cake, XXXI; Angel, XXXI¶24; Baking of, XXXI¶1; Banana, XXXI¶76; Birthday, XXXI¶64; Boston Favorite, XXXI¶45; Bride's, XXXI¶77; Butter, to Mix, XXXI¶10; Chocolate, I, XXXI¶33; Chocolate, II, XXXI¶34; Chocolate Fruit, XXXI¶60; Chocolate Marshmallow, XXXI¶35; Chocolate Nougat, XXXI¶36; Chocolate Sponge, XXXI¶56; Chocolate Vienna, XXXI¶59; Citron, XXXI¶48; Coffee, Rich, XXXI¶65; Corn-starch, XXXI¶71; Cream, XXXI¶46; Cup, XXXI¶52; Currant, XXXI¶47; Devil's Food, I, XXXI¶57; Devil's Food, II, XXXI¶58; Election, XXXI¶31; Fig Eclair, XXXI¶75; Fillings and Frosting for, XXXII; Frosting of, XXXI; Fruit, Dark, XXXI¶67; Fruit, English, XXXI¶97; Fruit, Light, XXXI¶79; Golden, XXXI¶81; Golden Spice, XXXI¶62; Ice Cream, XXXI¶78; Imperial, XXXI¶100; Jelly Roll, XXXI¶30; Lady Fingers, XXXI¶27; Lily, XXXI¶70; Marshmallow, XXXI¶74; Mocha, XXXI¶23; Mocha, Walnut, XXXI¶63; Molasses Pound, XXXI¶96; Moonshine, XXXI¶25; Newport Pound, XXXI¶93; Nut, XXXI¶68; Nut, Spice, XXXI¶66; Nut, White, XXXI¶80; One Egg, XXXI¶32; Orange, XXXI¶43; Pans, to Prepare, XXXI; Pans, Removing from, XXXI; Pound, XXXI¶91; Prune Almond, XXXI¶72; Queen, XXXI¶90; Quick, XXXI¶44; Ribbon, XXXI¶61; Snow, XXXI¶69; Spanish, XXXI¶51; Sponge, XXXI¶20; Sponge, Cheap, XXXI¶17; Cake, Sponge, Cream, XXXI¶18; Sponge, Hot Water, XXXI¶16; Sunshine, XXXI¶22; Velvet, XXXI¶49; Walnut, XXXI¶50; Wedding, I, XXXI¶98; Wedding, II, XXXI¶99.

• Cakes, Almond, XXXI¶54; Almond Tart, XXXI¶29; Baba, XXII¶166; Baba, with Apricots, XXII¶167; Breakfast, XVI¶10; Brownies, XXX¶48; Card, XXX¶49; Chocolate, XXX¶35; Chocolate Dominoes, XXXI¶37; Christmas, XXXI¶94; Cinnamon, XXXI¶53; Cinnamon Bars, XXXIII¶5; Cocoanut, I, XXXIII¶7; Cocoanut, II, XXXIII¶8; Cocoanut Tea, XXIX¶8; Coffee (Brioche), IV; Cream, XXXI¶85; Cream, French, XXXI¶86; Cream, French Strawberry, XXXI¶87; Crescents, XXXIII¶4; Dipping of, XXXII; Drop, Fried, V¶53; Eclairs, XXXI¶88; Ginger Pound, XXXI¶95; Glazing of, XXXII; Griddle, V¶39; Horseshoes, XXXIII¶6; Lemon Queens, XXXI¶89; Macaroons, XXXIII¶2; Macaroons, Almond, XXXIII¶3; Macaroons, Nut, XXX¶47; Marguerites, I, XXX¶39; Marguerites, II, XXX¶40; Mocha, XXXI¶82; Neuremburghs, XXX¶36; Nut, XXXI¶68; Nut Bars, XXX¶46; Petit Four, XXXI¶19; Royal Fans, XXX¶25; Rum, XXII¶163; Rye Drop, V¶54; Sponge Drops, XXXI¶28.

• Calf's Brains, to Prepare, XXXV; Brains, Scrambled Eggs with, XXXV¶8; Brains Fritters, XXII¶26; Head a la Terrapin, XII¶91; Heart, XII¶95; Liver, Stuffed and Larded, XII¶81.

• Calories, Number Required Daily, XLII.

• Calve Tarts, XXIX¶20.

• Calves' Tongues, XII¶92; Sauce Piquante, XVIII¶20.

• Canapes, XXXIV¶27; Algonquin, XXXIV¶37; Anchovy, XXXIV¶33; Cheese, I, XXXIV¶28; Cheese, II, XXXIV¶29; Cheese and Olive, XXXIV¶34; Fruit, XXXV¶39; Lobster, XXXIV¶31; Lorenzo, XXXIV¶35; Martha, XXXIV¶32; Peach, XXXV¶40; Sardine, XXXIV¶30.

• Candied Orange Peel, XXXIII¶57.

• Cane Sugar or Sucrose, I.

• Cannelon of Beef, XII¶52.

• Canning, XXXVIII; Cold Pack Method, XXXVIII¶23; Directions for, XXXVIII¶4; Jars, to Sterilize, XXXVIII; Open Kettle Method, XXXVIII.

• Cantaloupe, to Serve, XXXVI; Banana, XXV¶70.

• Canton Sherbet, XXVI¶28.

• Caper Sauce, XVIII¶13.

• Capers, XVIII¶13.

• Capon, XVII¶5; Boiled, with Cauliflower Sauce, XVII¶22.

• Capsicum (Cayenne Pepper), I.

• Carafes, to Wash, XL.

• Caramel, XXIV¶22; Brandy Sauce, XXIV¶22; Charlotte Russe, XXV¶72; Custard, XXV¶18; Frosting, I, XXXII¶31; Frosting, II, XXXII¶32; Ice Cream, XXVI¶66; Junket, XXV¶7; Nut Frosting, XXXII; Opera Frosting, XXXII; Sauce, XXV¶19; to Make, III¶11.

• Caramels, Sultana, XXXIII¶38.

• Carbohydrates, I¶3.

• Carbon Dioxide, I¶26.

• Card Cakes, XXX¶49.

• Cardinal Mousse with Iced Madeira Sauce, XXVI¶110; Punch, XXVI¶44.

• Cards for Record of Food Values, XLII.

• Carpets, Sweeping, XL.

• Carrots, XIX¶44; and Peas, XIX¶44; Poulette Sauce, XIX¶45.

• Casein, I¶4; Vegetable, XIX¶146.

• Casserole of Chestnuts, XXII; of Lamb, XIII¶1; of Rice and Meat, XIII¶51.

• Cassia, I¶76.

• Cauliflower, XIX¶48; a la Hollandaise, XIX¶48; a la Huntington, XIX¶51; a la Parmesan, XIX¶50; au Gratin, XIX¶49; Creamed, XIX¶47; Fritters, XXII¶13; Sauce, XVIII¶59; Soup, Cream of, VIII¶60.

• Caviare, XI¶22; Cayenne, I¶73.

• Cecils with Tomato Sauce, XII¶103.

• Ceiling, Smoked, to Clean, XL.

• Celery, XXI¶36; and Cabbage Salad, XXI¶36; Dressed, XXI¶35; Fried, XXII¶14; Fried, with Tomato Sauce, XIX; in White Sauce, XIX¶54; Relish, XXXVIII¶55; Sauce, XVIII¶37; Soup, I, IX¶5; Soup, Cream of, VIII¶54.

• Cellulose, I¶37.

• Cereal with Fruit, VI¶9.

• Cerealine Pudding, XXIII¶4.

• Cereals, XXIII¶4; Composition of, VI; Table for Cooking, VI¶7.

• Chafing-Dish, XXXV; Breaded Tongue with Tomato Sauce, XXXV¶30; Cheese Omelet, XXXV¶10; Clams a la Newburg, XXXV¶19; Creamed Sardines, XXXV¶24; Devilled Almonds, XXXV¶37; Devilled Bones, XXXV¶36; Devilled Chestnuts, XXXV¶38; Eggs a la Caracas, XXXV¶12; Eggs au Beurre Noir, XXXV¶11; English Monkey, XXXV¶29; Fig Cups, XXXV¶41; Fish a la Provencale, XXXV; Fruit Canapes, XXXV¶39; Grilled Sardines, XXXV¶22; Jack's Oyster Ragout, XXXV¶16; List of Dishes for, XXXV; Lobster a la Delmonico, XXXV¶17; Lobster a la Newburg, XXXV¶18; Minced Mutton, XXXV¶35; Mutton with Currant Jelly Sauce, XXXV¶34; Oyster Rarebit, XXXV¶27; Oysters a la D'Uxelles, XXXV¶14; Oysters a la Thorndike, XXXV¶15; Peach Canapes, XXXV¶40; Sardines with Anchovy Sauce, XXXV¶23; Chafing-Dish, Scotch Woodcock, XXXV; Scrambled Eggs with Calf's Brains, XXXV¶8; Scrambled Eggs with Sweetbreads, XXXV¶6; Shredded Ham with Currant Jelly Sauce, XXXV¶32; Shrimps a la Newburg, XXXV¶20; Tomato Rarebit, XXXV¶28; Union Grill, XXXV¶13; Venison Cutlets with Apples, XXXV¶33; Welsh Rarebit, I, XXXV¶25; Welsh Rarebit, II, XXXV¶26.

• Chambery Potatoes, XX¶16.

• Champagne Punch, III¶61; Sauce, XVIII¶24.

• Charlotte, Burnt Almond, XXV¶73; Chocolate, XXV¶71; Glace (Frozen), XXVI; Orange, XXV¶75; Russe, XXV¶68; Russe, Caramel, XXV¶72.

• Chaud-froid of Chicken, XXII¶157; of Eggs, XXII¶153.

• Cheese, XXXIV¶15; and Anchovy Sandwiches, XXXIV¶15; and Currant Salad, XXI¶80; and Olive Canapes, XXXIV¶34; and Olive Salad, XXI¶79; Balls, XXII¶123; Cakes, XXIX¶2; Canapes, I, XXXIV¶28; Canapes, II, XXXIV¶29; Composition of, I¶1; Croquettes, XXII¶30; Fondue, XXII¶120; Gnocchi a la Romaine, XXII; Milk, IV¶42; Milk and Cream, I¶60; Omelet, XXXV¶10; Salad, XXI¶76; Souffle, XXII¶121; Souffle with Pastry, XXII¶139; Sticks, X¶5; Straws, XXIX¶3; Various Kinds of, I; Wafers, XXXIV¶26.

• Cherries, Canned, XXXVIII¶9.

• Cherry Fritters, Maraschinc Sauce, XXII.

• Chestnut Croquettes, XXII¶31; Gravy, XVII¶62; Puree of, XIX¶108; Roulettes, XXII¶32; Souffle, XXIII¶32.

• Chestnuts, XXII¶31; Baked, XIX¶66; Devilled, XXXV¶38; Chestnuts, en Casserole, XXII; to Shell, XL¶12.

• Chiccory or Endive, XIX¶57.

• Chicken a la McDonald, XXII¶109; a la Merango, XVII¶40; a la Providence, XVII¶23; a la Stanley, XVII¶25; and Mushroom Croquettes, XXII¶51; and Oyster Salad, XXI¶121; and Oysters a la Metropole, XVII¶93; Baked, XVII¶42; Blanketed, XVII¶38; Blanquette of, XVII¶95; Braised, XVII¶32; Breslin Potted, XVII¶49; Broiled, XVII¶20; Chartreuse, XVII¶100; Chaud-froid of, XXII¶157; Creamed, XVII¶89; Creamed, with Mushrooms, XVII¶90; Creamed with Potato Border, XVII; Croquettes, I, XXII¶48; Croquettes, II, XXII¶50; Curry, XVII¶47; Cutlets, XXII¶105; Cutlets of, XXII¶103; en Casserole, XVII¶48; Fillet, to, XVII¶19; Fillet, Large, XVII¶19; Fillet, Mignon, XVII¶19; Fillets of, Sauce Supreme, XXII¶111; Force-meat, I, X¶26; Force-meat, II, X¶27; Fricassee, XVII¶33; Fried, XVII¶35; Fried, Southern Style, XVII; Gravy, XVII¶30; Gumbo, XVII¶44; Hollandaise, XVII¶99; in Baskets, XVII¶92; Jellied, XVII¶50; Lenox, XXII¶162; Livers en Brochette, XXII¶118; Sauted, XVII¶53; with Bacon, XVII¶52; with Curry, XVII¶47; with Madeira Sauce, XVII¶51; Luncheon, XVII¶94; Maryland, XVII¶37; Moulded, Sauterne Jelly, XXII¶160; Mousse, XXII¶110; Pie, XVII¶46; Planked, XVII¶43; Roast, XVII¶27; Salad Dressing, XXI¶17; Salad, I, XXI¶114; Salad, II, XXI¶115; Salad, Individual, in Aspic, XXI; Sandwiches, XXXIV¶10; Chicken, Scalloped, XVII¶96; Souffle, XVII¶98; Soup, VIII¶42; Soup with Wine, VIII¶39; Stew, XVII¶45; Stewed with Onions, XVII; Stuffing, I, XVII¶28; Stuffing, II, XVII¶29; Supreme of, XXII¶83; Timbales, I, XXII¶74; Timbales, II, XXII¶75; Timbales, III, XXII¶76.

• Chiffonade, Salad, XXI¶58.

• Children, Food Requirements of, XLII.

• Chili Con Carni, XVII¶26; Sauce, XXXVIII¶57.

• Chocolate, XXV¶2; Chocolate, I, III¶48; II, III¶49; III, III¶50; Blanc-Mange, XXV¶2; Bread Pudding, XXIII¶15; Cake, I, XXXI¶33; Cake, II, XXXI¶34; Cakes, XXX¶35; Caramels, XXXIII¶27; Caramels, Nut, XXXIII¶28; Caramels, Rich, XXXIII¶29; Charlotte, XXV¶71; Cookies, XXX¶32; Cream, XXV¶5; Cream Candy, XXXIII¶36; Cream Filling, XXXII¶2; Dominoes, XXXI¶37; Filling, XXXII¶8; Fritters with Vanilla Sauce, XXII¶22; Frosting, I, XXXII¶20; Frosting, II, XXXII¶21; Frosting, Boiled, XXXII¶26; Frozen, with Whipped Cream, XXVI¶30; Fruit Cake, XXXI¶60; Fudge Frosting, XXXII¶35; Ice Cream, I, XXVI¶59; Marshmallow Cake, XXXI¶35; Mousse, XXVI¶107; Nougat Cake, XXXI¶36; Pie, XXXI¶42; Pudding, XXIII¶23; Pudding, Steamed, XXIII¶40; Rice Meringue, XXIII¶33; Sauce, XXIV¶16; Souffle, XXIII¶28; Sponge Cake, XXXI¶20; Vienna Cake, XXXI¶59.

• Chondrin, XII¶4.

• Chopped Paste, XXVII¶18; Pickles, XXXVIII¶61.

• Chops, Lamb, a la Castillane, XIII; a la Marseilles, XIII¶14; a la Signora, XIII¶13; en Papillote, XIII¶17; French, XXXI¶86; Kidney, XIII¶44; Mutton, Breaded, XIII¶12; Mutton, Broiled, XIII; Pan-broiled, XIII¶10; Pan-broiled, a la Lucullus, XXII; Pork, with Apples, XVI; Rib, XXXI¶61; Veal, Bavarian, XIV¶6.

• Chow-Chow, XXXVIII¶63.

• Chowder, Clam, IX¶26; Connecticut, IX¶25; Corn, IX¶23; Fish, IX¶24; German, IX¶30; Lobster, IX¶29; Rhode Island, IX¶28.

• Chowders, IX¶23.

• Christmas Cakes, XXXI¶94; Dinner, Menu for, XLI.

• Cider Jelly, XXV¶41; Punch, III¶66.

• Cigarettes a la Prince Henry, XXII¶135.

• Cinnamon, XXXIII¶5; Bars, XXXIII¶5; Cakes, XXXI¶53.

• Citron Cake, XXXI¶48.

• Clam and Chicken Frappe, VIII¶92; and Oyster Soup, VIII¶89; and Tomato Bisque, VIII¶93; Bouillon, VIII¶80; Chowder, IX¶26; Force-meat, X¶25; Frappe, XXVI¶40; Soup, Cream of, VIII¶90; Soup, with Poached Eggs, VIII¶88.

• Clams, VIII¶92; a la Grand Union, XI¶168; a la Newburg, XXXV¶19; Fricassee of, XIII¶37; Fritters, X¶17; Little Neck, XI¶164; Roasted, XI¶166; Steamed, XI¶165; Stuffed, XXII¶94; Union League, XI¶167.

• Claret Consomme, VIII¶78; Cup, III¶64; Punch, III¶55; Wine, to Remove Stains of, XL.

• Clove, I¶40.

• Club French Dressing, XXI¶10; Sandwiches, XXXIV¶17.

• Cocktail, Fruit, XXXVI¶13; Lobster, XI¶172; Oyster, I, XI¶140; Cocktail, Oyster, II, XI¶141; Oyster, III, XI¶142.

• Cocoa, XXXIII¶7; Brandy, III¶47; Breakfast, III¶45; Cracked, III¶44; Reception, III¶46; Shells, III¶43.

• Cocoanut Butter, I¶39; Cakes, I, XXXIII¶7; Cakes, II, XXXIII¶8; Cream Candy, XXXIII¶35; Cream Cookies, XXX¶27; Filling, XXXII¶10; Naples, Sauterne Sauce, XXVI¶112; Pie, XXXI¶40; Tea Cakes, XXIX¶8.

• Cod, XXXIII¶7; Baked, with Oyster Stuffing, XI¶71; Liver Oil, XI¶10; Scalloped, XI¶127; Steaks, Fried, XI¶102.

• Codfish, Salt, Creamed, XI¶129; Hash, XX¶58.

• Coffee, IV¶68; After-dinner, III¶34; Boiled, III¶27; Buying of, III¶23; Cake, Rich, XXXI¶65; Cakes (Brioche), IV¶68; Cream Filling, XXXII¶3; Custard, XXV¶20; Filtered, III¶25; Fondant, XXXIII¶46; for One, III¶33; Fritters, Coffee Cream Sauce, XXII¶23; Ice Cream, XXVI¶65; Ice Cream, in half of Cantaloupe, XXVI; Jelly, XXV¶40; Mousse, XXVI¶105; Pot of, Small, III¶32; Rolls, IV¶69; Sauce, XXVI¶57; Souffle, XXV¶57; Vienna, III¶31.

• Colbert Consomme, VIII.

• Cold Pack Method of Canning, XXXVIII; Explanation of Process, XXXVIII.

• Collagen, XII¶4.

• Colonial Sandwiches, XXXIV¶22.

• Columbian Pudding, XXV¶58.

• Compote of Rice with Peaches, XXII¶124; of Rice with Pears, XXII.

• Concord Cream, XXVI¶121.

• Condes, XXIX¶4.

• Condiments, I¶11.

• Confections and Frostings, XXXII; Bonbons, XXXIII¶48; Bonbons, to Dip, XXXIII; Buttercups, XXXIII¶21; Butter Scotch, XXXIII¶24; Butter Taffy, XXXIII¶25; Candied Orange Peel, XXXIII¶57; Chocolate Caramels, XXXIII¶27; Nut, XXI¶83; Chocolate Cream Candy, XXXIII¶36; Cocoanut Cream Candy, XXXIII¶35; Cream Mints, XXXIII¶50; Creamed Walnuts, XXXIII¶40; Dipped Walnuts, XXXIII¶53; Fondant, XXXII¶37; Fondant, Coffee, XXXIII¶46; Maple, XXXIII¶47; French Nougat, XXXIII¶32; Glace Fruits, XXXIII¶56; Horehound Candy, XXXIII¶26; Ice Cream Candy, XXXIII¶23; Maple Sugar Candy, XXXIII¶37; Molasses Candy, XXXIII¶18; Molasses Velvet Candy, XXXIII; Nougatine Drops, XXXIII¶33; Nut Bar, XXXIII¶31; Parisian Sweets, XXXIII¶15; Peanut Nougat, XXXIII¶30; Peppermints, XXXIII¶41; Pralines, XXXIII¶39; Rose Cream Mints, XXXIII¶51; Spun Sugar, XXXIII¶58; Sugared Popped Corn, XXXIII¶16; Sultana Caramels, XXXIII¶38; Tutti-Frutti Candy, XXXIII¶54; Vinegar Candy, XXXIII¶22; Wintergreen Wafers, XXXIII¶34.

• Consomme, VIII¶70; a la Royal, VIII¶71; au Parmesan, VIII¶72; aux Pates, VIII¶74; Bortchock, VIII¶79; Clam, VIII¶91; Claret, VIII¶78; Colbert, VIII¶73; d'Orleans, VIII¶75; Princess, VIII¶77; with Vegetables, VIII¶76.

• Cookery, II.

• Cookies, Almond, XXX¶29; Boston, XXX¶26; Chocolate, XXX¶32; Chocolate Fruit, XXX¶34; Cocoanut Cream, XXX¶27; Cream, XXX¶20; German Chocolate, XXX¶33; Ginger Snaps, XXX¶12; Hermits, XXX¶22; Imperial, XXX¶21; Jelly Jumbles, XXX¶24; Cookies, Molasses, XXX¶13; Molasses, Soft, XXX¶14; Nut, XXX¶30; Oatmeal, XXX¶17; Peanut, XXX¶28; Rich, XXX¶23; Sand Tarts, XXX¶37; Seed Cakes, XXX¶31; Spice, XXX¶15; Walnut Molasses Bars, XXX¶11.

• Copper Boiler, to Clean, XL.

• Corn a la Southern, XIX¶63; Balls, XXXIII¶17; Cake, Golden, V¶27; Cake, Rice, V; Cake, Spider, V¶31; Cake, Sweetened with Molasses, V; Cake, White, V¶29; Cake, White, Meal, V¶32; Chowder, IX¶23; Fritters, XIX¶62; Green, XXXVII¶16; Griddle Cakes, V; Meal Gems, V¶24; Meal Mush, VI¶11; Oysters, XIX¶61; Pudding, XXIII¶9; Soup, IX¶7; Starch, I¶3; Starch Cake, XXXI¶71; Succotash, XIX¶60.

• Corned Beef Hash, XII¶104; Beef Hash with Beets, XII¶105.

• Cottage Cheese, I, XXI¶74; Cheese, II, XXI¶75; Pudding, XXIII¶20.

• Coup a l'Ananas, XXVI; au Marrons, XXVI; Sicilienne, XXVI¶51.

• Covington Cream, XXVI¶87.

• Crab and Tomato Salad, XXI¶108; Apple Jelly, XXXVII¶8; Meat, Indienne, XXII¶85; Meat, Terrapin Style, XXII¶95; Soup, VIII¶66.

• Crabs, XXI¶108; Devilled, XXII¶86; Mock, XXII¶96; Soft-shelled, XI; to Clean, XI¶27.

• Cracker and Cheese Salad, XXI; Crumbs (Buttered), XL; Custard Pudding, XXIII¶12.

• Crackers and Cheese, XXI¶72; Crisp, X¶1; Souffled, X¶2.

• Cranberry Frappe, XXVI¶37; Jelly, XXXVI¶27; Pie, XXVIII¶11; Cranberry Pudding, Steamed, XXIII¶36; Sauce, XXXVI¶26.

• Cranberries, Frozen, XXVI¶41.

• Cream, Bavarian (Quick), XXV; Cake, XXXI¶46; Cakes, XXXI¶85; Cakes, French, XXXI¶86; Cakes, French Strawberry, XXXI¶87; Cookies, XXX¶20; Dressing, I, XXI¶12; Filling, XXXII¶1; French Easter, XXV¶87; Fruit, XXV¶83; Ginger, XXV¶74; Heavy, XXV¶63; Horns, XXIX¶6; Ivory, XXV¶84; Mints, XXXIII¶50; Nut Bars, XXXIII¶52; of Tartar, IV¶33; Pie, XXVIII¶13; Pineapple, XXVI¶43; Pineapple Bavarian, XXV¶81; Rose Mints, XXXIII; Sauce, XVIII¶4; Sauce, I, XXIV¶6; Sauce, II, XXIV¶7; Scones, V¶5; Spanish, XXV¶56; Strawberry Bavarian, XXV¶80; Tapioca, XXV¶21; Toast, IV¶91; to Whip, XXV¶63; Whips, XXV¶33.

• Creamed Walnuts, XXXIII¶40.

• Creamy Sauce, I, XXIV¶12; Sauce, II, XXIV¶13.

• Creme aux Fruits, XXV¶62.

• Creme de Menthe Ice, XXVI¶26.

• Creole Sauce, XVIII¶69.

• Crescents, XXXIII¶4.

• Cromesquis a la Russe, XXII¶91.

• Croquettes, XXII¶28; Banana, XXII¶29; Beef and Rice, XXII¶44; Cheese, XXII¶30; Chestnut, XXII¶31; Chicken, I, XXII¶48; Chicken, II, XXII¶50; Chicken and Mushroom, XXII¶51; Egg, VII¶54; Fish, XI¶125; Lamb, XXII¶46; Lenten, XXII¶33; Lincoln, XXII¶54; Lobster, XXII¶42; Maryland, XXII¶52; Oyster and Macaroni, XXII¶38; Potato, XX¶39; Potato, French, XX¶40; Croquettes, Potato, Sweet, XX¶52; Rice and Tomato, XXII¶36; Rice, Sweet, XXII¶35; Rice, with Jelly, XXII¶34; Salmon, XXII¶40; Vanilla Ice Cream, XXVI¶58; Veal, XXII¶47.

• Croustades of Bread, XXII¶126; of Rice, XXII¶124.

• Croutons (Duchess Crusts), X¶4.

• Crullers, V¶59.

• Crustaceans, XI¶30.

• Cucumber and Tomato Salad, XXI¶32; Cups with Lettuce, XXI¶33; Pickle, Ripe, XXXVIII¶59; Pickles, Unripe, XXXVIII¶60; Salad, XXI¶30; Cucumber Sauce, I, XVIII¶35; Sauce, II, XVIII¶36; Soup, VIII¶61.

• Cucumbers, XXI¶32; Boiled, XIX¶69; Fried, XIX¶70; Sliced, XIX¶68; Stuffed, XIX¶71.

• Cumberland Sauce, XVII¶80.

• Cup Cake, XXXI¶52; St. Jacques, XXVI.

• Currant and Raspberry Jelly, XXXVII¶11; and Raspberry Preserve, XXXVIII; Cake, XXXI¶47; Ice, XXVI¶24; Jelly, XXXVII¶9; Jelly Sauce, XVIII¶61; Mint Sauce, XVIII¶60; Pie, XXVIII¶12.

• Currants, Spiced, XXXVIII¶51.

• Curried Eggs, I, VII¶42; Eggs, II, VII¶43; Potatoes, XX¶64; Vegetables, XIX¶147.

• Curry, Chicken, XVII¶47; Dressing, XXI¶11; India, XIV¶14; Lobster, XI¶187; Mutton, XIII¶36.

• Curtain and Portiere, Poles, to Slip Easily, XL.

• Custard, Baked, XXV¶17; Banana, XXXI¶76; Boiled, XXV¶8; Caramel, XXV¶18; Chicken, X¶14; Coffee, XXV¶20; Egg, X¶11; Egg, for Decorating, XXII¶150; Orange, XXV¶11; Peach, XXV¶10; Pie, XXVIII¶14; Royal, X¶13; Custard, Souffle, XXIII¶25.

• Cutlets, Chicken, XXII¶105; Lobster, XXII¶43; of Chicken, XXII¶103; of Sweetbreads a la Victoria, XXII¶55; Russian, XXII¶106; Salmon, XXII¶41; Tenderloin, with Chestnut Puree, XII¶40; Veal, XIV¶3; with Asparagus Tips, XV¶12.


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