ition of 370
Butternut 214
Butter-oil 373

Cabbage, description of 248
baked 250
boiled 250
digestion of 39
hash 250
preparation and cooking of 249
recipes for cooking 250
salad 250
with celery 250
with tomatoes 250
Cake, general directions for making 343
heat required for baking 344
icing for 346
made light with yeast 344
recipes for making 344
Calves' brains 392
Candies 449
Cane sugar 26
Canned corn soup 278
green pea soup 278
Canning fruit 193
utensils 197
Caramel coffee 360
custard 323
for coloring soup brown 415
sauce 352
Carrots 245
digestibility of 245
pie 338
pudding 323
recipes for cooking 246
soup 278
Carrots boiled 246
preparation and cooking 245
stewed 246
with egg sauce 246
Casein 26, 78, 365, 372
Cauliflower 251
and broccoli, preparation and cooking 251
recipes for cooking 251
with egg sauce 252
with tomato sauce 252
Celery 253
and potato hash 254
recipes for cooking 253
sauce 352
soup 278
to keep fresh 253
with tomato sauce 254
Cellar 70
floor 70
need of frequent whitewashing 70
ventilation of 70
walls 70
Cereals 78
Charcoal 47
Cheese 376
cottage 377
Chinese 218
Cherry, the 171
jelly 207
tart 318
toast 291
Cherries 189
direction for serving 179
to can 202
Chicken 430
broth 427
jelly 430
panada 428
China closet 67, 457
the care of 477
Chinese soup strainer 273
Chestnut, the 214
bread 110
soup 278
Chestnuts, boiled 215
mashed 215
Chocolate 359
Chopped beets 248
cabbage 250
turnips 242
Cinders, use of 49
Citric acid 165
Citron 173
apples 186
Clams 409
Clear dessert 315
Clearing the table 471
Clear jelly, to make 205
Clotted cream 377
Coal 47
Coarse hominy 104
Cobnut 214
Cocoa 359
Cocoanut, the 213
and cornstarch blancmange 303
cornstarch pudding 323
custard 323
custard cake 345
flavor 298
pie 338
sauce 352
rice custard 324
Coffee 359
Coke 47
Colander, use of in the preparation of s