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Classic
Cook Books
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page 331
COOKERY for the sick, 276 to290
........for the poor, 290 to293
Cough, extract of malt for,249
Cow-heels, various ways of dressing, 44
........, jelly of, useful for soups and gravies, 97
Cows, management of, 259
Cowslip-mead, 255
Crabs, to choose, 3
...., hot, 21
...., dressed, cold, 21
Crack-nuts, 240
Cracknels, 240
Cranberries, different ways of dressing, 229pata
..........jelly, 197
..........and rice jelly, 197
Craster. Fish-sauce -la-craster, 118
Craw-fish soup, 108
Cray-fish in jelly, 21
Creaking of doors, how to prevent, 303
Cream. A cream, 190
......, an excellent one, 190
......, burnt, two ways of doing, 191
......, sack, 191
......, brandy, 191
......, ratafia, two ways of making, 191
......, lemon, 192
......, yellow lemon-cream, without cream, 192
......, white lemon-cream, 192
......, imperial, 192
......, almond, 193
......, snow, 193
......, coffee-cream, much admired, 193
......, chocolate, 193
......, codlin, 193
Cream, orange cream, an excellent one, 193
......, raspberry, two ways of making, 194
......, spinach, 194
......, pistachio, 194
......, clouted cream, 195
......, a froth to set on cream, which looks and eats well, 195
......, ice creams, 201
......, ratafia cream, 201
......, to manage cream in the dairy for making whey-butter, 267
......, to scald, as in the West of England, 267
......, to keep, 268
......, syrup of, 268
Cream-cheese; three ways of making, 264
............, rush cream-cheese; two ways of making it, 265
Crickets, to destroy, 302
Crust, raised, for meat-pies or fowls, 135
...., for venison pasty, 154
...., raised, for custards or fruit, 155
...., excellent short, 155
............, another, 155
another, not sweet, but rich, 156
......, a very fine one for orange cheese-cakes, or sweetmeats, when required
to be particularly nice,156
...., for meat-pies or fowls,
.... See also the article paste.Cucumbers, to stew, 170
................, another way, 170
........ and onions sliced, to pickle, 181
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Classic
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