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Classic
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page 329
Calf's-head pie, 130
Calf's-liver, broiled, 55
.........., roasted, 55
....liver and lights, to dress,56
........, roasted, 55
Calico furniture, to clean when taken down for the summer,302
Camp vinegar, 120
To Candy any sort of fruit,209
Capers, to keep, 185
......., an excellent substitute
for caper-sauce, 118......, nasturtions pickled for, 121
Capillaire, 286
Carmel cover for sweetmeats,195
Carp, to choose, 2 ...., boiled, 11
...., stewed, 11
............(like lamprey),23
...., baked, 12
Carpets, to dust, 305......, to clean,305
Carrier sauce for mutton, 117
Carrole of rice, 203
Carrots, to boil, 175
......, to stew, 175
......, to preserve, to eat in the winter, 177
...... pudding, 147
...... soup, 103
Casserol, or rice-edging for a currie or fricassee, 126
Cast-iron, to clean stoves of,307
.........., another way, 307
Caudle, for the sick; three ways of making, 282
.........., a flour-caudle, good for babies who have weak stomachs, 282
Caudle, rice, 282; another,282
......, cold, 282
......, to give away to the
poor sick, and lying-in, 292
Cauliflowers, to boil, 17l .........., in white sauce,171
.........., to dress with Parmesan, 171
Caveach, pickled mackerel so called, 13
Cecils, 39
Celery, to stew, 171
Cement for broken china, 297
......, Roman, for outside
plaistering or brick-work,298
Chantilly cake, 189
Chardoons, various ways of dressing, 176
........, to stew, 176
Charlotte, A, 151
Cheese, to pot, 205
......, roast, to come up after dinner, 205
...... Welch rabbit, 206
...... toast, 206
......, damson cheese, 220
......, muscle-plum cheese,221
......Cheese is also under
different names; as Cream cheese, Apricot cheese, ......... Observations
respecting
it in the dairy, 260......to prepare rennet to
turn the milk; two ways,262
......to make cheese, 262
......to preserve it sound,263
......to make sage cheese,264
......cream cheese, 264
......rush cream-cheese, 265
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Classic
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