0
pie 733
ragout of neck 736
toad in hole 743
Pork, cheese 796
cutlets 796
hashed 801
Turkey, croquettes of 987
fricasseed 988
hashed 989
Veal, baked 856
cake 859
collops, Scotch 870-1
curried 865
fillet of, au Bechamel 883
loin of, au Bechamel 887
minced 889-92
olive pie 895
patties, fried 896
ragout of 900
rissoles 901
rolis 902
tete de veau en tortue 911
Venison, hashed 1050
Cold, to cure a 2625
On the chest 2626
College pudding 1263
Collops, cooking 871
Scotch 870
Scotch white 871
Combs, to clean 2251
Compote of, Apples 1515
Apricots 1521
Damsons 1537
Figs, green 1541
Gooseberries 1515
Greengages 1551
Oranges 1565
Peaches 1572
Compotes, to make syrup for 1512
Confectionary, general observations on 1508
Consomme, or white stock for many sauces 395
Constructive notices 2699
Convulsions or fits 2519-22
Cook, duties of the cook, kitchen, and scullery-maids 79
Early rising 80
First duty of the 81
General directions to the 75
duties of the 82-4
Cookery, cleanliness of utensils used in 72
Excellence in the art of 78
Explanation of French terms used in 87
Introduction to 76
Measures used in 77
Copper 2659
Coriander plant, the 174
Corks, with wooden tops 446
Corrosive sublimate 2657
Cow, cheese 1652
Heel, fried 639
stock for jellies 1412
Pox, or vaccination 2543-6
or variola 906
Cows, cost of keep for 2370
Cowslip wine 1817
Crab, hot 245
Sauce, for fish 396
To dress 244
Tribe, the 245
Crape, to make old look like new 2277
Crayfish, the 246
Crayfish, how preserved 193
Potted 247
Soup 193
Cream, a la Valois 1422
Apricot 1405
Chocolate 1430
Devonshire 1630
Ginger 1432
Italian 1437
Lemon 1443
economical 1444
or custards 1446
very good 1445
Noyeau 1452
Orange, Seville 1464
sweet 1463
Peculiarities of 1385
Raspberry 1475
Sauce for fish or white dishes 397
Stone, of tous les mois 1483
Swiss 1485
To make ice fruit 1555
Vanilla 1490
Whipped 1492
Creams, general observations on 1385
Croquettes of, fowl 953-4
Rice 1477
Croup 2568
Symptoms of 2569
Treatment of 2570-3
Crumpets 1728
Crust, butter, for boiled puddings 1213
Common, for raised pies 1217
Dripping, for kitchen puddings and pies 1214
For fruit tarts, very good 1210
Lard or flead 1218
Pate brisee, or French