lanche 1105
Boiled 1104
With Parmesan cheese 1106
Cayenne, varieties of 362
Vinegar or essence of cayenne 386
Celery, indigenous to Britain 122
Origin of 1109
Sauce for boiled turkey, poultry, &c. 387
(a more simple recipe) 388
Soup 122
Stewed 1110
a la creme 1108
with white sauce 1109-10
To dress 1107
Various uses of 441, 1107
Vinegar 389
Champagne 1832
Cup 1832
Chanticleer and his companions 947
Chantilly soup 123
Char, the 243
Charlotte apple, very simple 1420
Aux pommes, an easy method of making 1418-19
Russe 1421
Cheese 1638
Cayenne 1642
Cream 1622
Damson 1536
Decomposed 1638
Fondue 1643
Brillat Savarin's 1644
General observations on 1620-2
Macaroni, as usually served with 1645-7
Mode of serving 1640
Pork 799
_Paragraph_
Pounded 1648
Raisin 1587
Ramakins, to serve with 1649-50
Sandwiches 1641
Scotch rarebit 1651
Smoking 1640
Stilton 1639
Toasted, or Scotch rarebit 1651
Welsh 1652
Cheesecakes, almond 1219
Apple 1226
Lemon 1292
Cherokee or store sauce 528
Cherries, dried 1527
Morello, to preserve 1561
To preserve in syrup 1529
Cherry, brandy 1526
Jam 1528
Sauce for sweet puddings 1357
Tart 1261
Tree in Rome 1561
Varieties of the 1261
Chervil, peculiarities of 129
Chestnut sauce, brown 391
for fowls or turkey 390
Spanish, soup 124
Uses of the 124
Chicken, boiled 938
Broth 1863
Curried 942
Cutlets 926
French 927
Fricasseed 945
Or fowl patties 928
pie 929
Potted 930
Pox, or glass-pox 2538-42
Salad 931
Chickens, age and flavour of 931
Chili vinegar 393
China chilo 712
Chocolate, box of 1502
Cream 1430
History of 1430
Souffle 1427
To make 1807
Cholera, and autumnal complaints 2624
Christmas, cake 1754
Plum-pudding, very good 1328
Pudding, plain, for children 1327
Christopher North's sauce for game or meat 394
Chub, the 243
Churning 2365
Churns 2362
Cleaning the 2368
Cinnamon-tree, the 524
Citron, uses of the 1329
Varieties of the 1436
Claret cup 1831
Varieties of 1831
Cleanings, periodical 2326-9
Cleanliness, advantages of 2689
Clothes, cleaning 2239
Clove, derivation of the name 436
Tree 367
Coach-house and stables 2204
Coach-house and stables, furniture of the 2209
Harness-room 2208
Heat of stables 2205
Horse, the 2203
Stalls 2207
Ventilation of stables 2206
Coachman, carriages 2225-9
Choosing