272
---- essence of, 405 273

Celery soup, 214 202
---- sauce, 289, 290 238
---- seed, substitute for celery, note 92
---- essence, 409 275

Chantilly basket (Ap. 51.) 375

Cheap soup, 229 208

Cheese and toast, 538*, 539 330
---- toasted, 540 331
---- buttered ditto, 541 ib.
---- pounded or potted, 542 ib.

Cheesecakes (Ap. 40.) 371
---- lemon, ditto (Ap. 41.) 372
---- orange, ditto (Ap. 42.) ib.
---- almond, ditto (Ap. 43.) ib.

Cherries, dried (Ap. 95.) 387

Chervil sauce, 264 231

Chili vinegar, 405* 273
---- wine, 406 ib.

Chicken. See Fowl.
---- pie (Ap. 16.) 364
---- and ham patties (Ap. 29.) 368

Chops, mutton, pork, beef, to broil, 94 151
---- to fry, 85 148
---- to stew, 490 307
---- relish for, 423 278
---- sauce for, 356 255

Cinnamon, essence of, 416 276
---- tincture of, 416* ib.

Claret, best wine for sauces, &c. 95

Clarified syrup, 475 297

Clarify broth, to, 252* 227

Clove and mace, essence of, 414 276
---- ---- ---- tincture of, 415 ib.

Cockle catchup, 442