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Classic
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page 330
Cheesecakes, light pastefor,158.........., way of making them, 166
.........., a plainer sort, 166
.........., another way, 166
.........., lemon, 166
................, another,167
.........., orange, 167
................a very fine crust for them, when to be particularly nice, 156
.........., potatoe, 167
.........., almond, 167
..........., two other ways,168
Cheese-puffs, 162
Cherry-pie, 157
Cherries, to keep (like currants), 226
....., in brandy, 216
......, to dry cherries with sugar, 215
....................without sugar, 215
......, to dry them the best way, 216
......, jam, 216
......, to preserve, 226
Chickens, to pot with ham, 48
......, scallops of cold, 50
......, fricassee of, 84
......, to pull chicken 85
............another way, 85
......, to braise chickens, 86
......, chicken-currie, 85
.................... another, more easily made, 86
......, chicken and parsley pie, 130
......., chicken-pie, 132
......, raised crust for, 135
...... broth, 278
......panada, for the sick,280
...... to fatten chickens in four or five days, 271
Chimney-pieces, stone, to blacken the fronts of, 306
China, broken, a cement for, 297
China-chilo, 76
.....orange juice, good to mix with water for fevers, 229
Chocolate, to prepare, 284........cream, 193
Chopped hands, paste for, 296......lips, ointment for, 296
Clary wine, 254
Cocoa, patent, 284
Clouted cream, 195
Cockle ketchup, 184
Cod, to choose, l
...., observations on buying and dressing, 8
.... head and shoulders, 8
.... crimp, 9
.... sounds boiled, 9
.........., broiled, 9
.......... dressed to look like small chickens, 9, 308
...., sounds ragout, 9
....curry of cod, 10
...., salt, to dress, 10
.... pie, 127
Codlins, to keep for several months, 226
......, to scald, 198
......tart, 159
......cream, 193
Coffee, to make, 283
......cream, much admired,193
......milk, 283
College (New) puddings, 140
Colouring for soups or gravies,98
........to slain jellies, ices, or cakes, 201
Collops, mutton, 73
......, veal collops, 49
......, another way, 50
......, Scotch collops, 52
....... veal, dressed quick, 49
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Classic
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