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Classic
Cook Books
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page 332
Cucumbers, to preserve them green, 176
........vinegar, 121
.........to pickle young cucumbers, 182
Cullis, or brown gravy, 109
Curd-star, 188
Curds and cream, 188
..............another way,188
.... and whey, Gallino, as in Italy, 268
.... puddings or puffs, 149
.... pudding, boiled, 149
Currants, to keep, 225
........ dumplings, or pudding, 151
........pie, 157
........and raspberry pies or tarts, 158
........jelly, red or black,217
........jam, black, red, or white, 216
........sauce, the old, for venison, 117
........,white-currant shrub, 258
........, water-ice, 201
........, wine, 251
.......... another way, 251
........., black-currant wine, very fine, 252
Currie, rice boiled to eat with,126
Custards, raised crusts for,155
........, cheap and excellent ones, 165
.............. richer, 165
........, baked, 165
........, lemon, 165
........., almond, 166
........., a froth to set on custard, which looks and eats well, 195
Custard pudding, 147
Cutlets, Maintenon, 49
......, another way, 49
......, other ways, 49
Cyder, to refine, 249
D.
DAIRY, 259 to 269 Damsons, to keep (like currants), 226
........, to keep for winter pies, 227; another way, 227; another, 228
.............. cheese, 220
.............. dumplings, or pudding, 151
Davenport fowls, 83
Deeds (old), a wash to make their writing legible, 331
Devonshire junket, 202
Dinners, general remarks concerning, 321 to 323
Doors, to prevent from creaking, 308
Drink, a very agreeable one for the sick, 286
...., a refreshing one in a fever, 286
...., two others, 286
...., a most pleasant drink,287
...., draught for a cough, 287
Drops, lemon, 223
......, barberry,223
......, ginger; a good stomachic,223
......, peppermint, 224
......., ratafia,224
Ducks, to choose, 80
......, to roast, 86
......, to boil, 87
......, to stew, 87
......, to hash, 87
......, wild, to dress, 92
......, sauce for, 113
......, pie, 132
......Management of ducks in the poultry-yard, 273
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