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Classic
Cook Books
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page 372
Chocolate......................214
" cake.................123
" candy................254
" cream................231
" ice cream............239
" souffle..............248
Cinnamon cake.................. 16
Clam fritters..................323
Codfish balls.................. 66
" stewed................. 67
Coffe, black...................264
" caramels................256
" general remarks........258
" ground .................260
" how to cook.............261hmm....tu abhi
" how to roast............259
" rolls................... 18
" soufflee................246
Compote, apple.................249
" cherry................251
" pear..................251
" plum..................250
" orange................251
Cookies........................129
" almond.................131
" butter.................132
" dough for..............129
" egg....................131
" Savarin................129
" vanilla................130
" Vienna.................132
Corn bread..................... 11
Crabs..........................296
" butter of................309
" soup.....................208
" with cauliflower.........175
Crackers....................... 19
Cranberries preserved..........155
" sauce of........... 88
Cream, apple...................231
" brandy..................227
" chocolate...............231
Cream, cherry..................230
" coffee..................230
" egg.....................228
" for filling.............227
" frozen .................230
" lemon...................228
" monks...................139
" monks without eggs......140
" pie.....................120
" preserve................233
" tea.....................229
" vanilla.................229
" white of egg............229
" wine....................232
" in general..............225
Crabs.......................... 73
" a la daube................ 77
" fried .................... 78
" tails stewed.............. 65
" tails with oil and vinegar 78
" tails with white sauce.... 77
Cress, indian.................. 85
Cucumbers......................291
" boiled or fried......172
" raw..................172
" pickled..............319
" to freshen...........158
" soup.................197
Curacao........................286
Currant jelly..................144
" juice..................277
Custards.......................225
Cutlets, glazed................ 33
" veal.................. 33
Dill sauce..................... 90
" to preserve...............156
" to salt down..............157
Dinners, grand, menu for.......351
" January - December....356
" smaller, menu for.....349
Dough for fine cookies.........149
Doughnuts......................140
Doves a l'Anglaise............. 57
" see pigeons
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Classic
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