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href="#ulink_c0d9aeb8-1a30-5d85-9c7c-01d0ed15c5c3">COW-HEEL STOCK, for Jellies (More Economical than Calf’s-Feet) .

       COWSLIP WINE.

       CRAB, to Choose.

       CRAB, to Dress.

       CRAB, Hot.

       CRAB SAUCE, for Fish (equal to Lobster Sauce) .

       CRAYFISH.

       CRAYFISH, Potted.

       CRAYFISH SOUP.

       CREAM à la VALOIS.

       CREAM CHEESE.

       CREAM, Devonshire.

       CREAM, Italian.

       CREAM SAUCE, for Fish or White Dishes.

       CREAM, Stone, of tous les Mois.

       CREAM, Swiss.

       CREAM, Vanilla.

       CREAM, Whipped, for putting on Trifles, serving in Glasses, &c.

       CRUMPETS.

       CRUST, Butter, for Boiled Puddings.

       CRUST, Common, for Raised Pies.

       CRUST, Dripping, for Kitchen Puddings, Pies, &c.

       CRUST, Lard or Flead.

       CRUST, Suet, for Pies or Puddings.

       CRUST, Common Short.

       CRUST, Very good Short for Fruit Tarts.

       CRUST, Another good Short.

       CUCUMBER SAUCE.

       CUCUMBER SAUCE, White.

       CUCUMBER SOUP (French Recipe) .

       CUCUMBER VINEGAR (a very nice addition to Salads) .

       CUCUMBERS, to Dress.

       CUCUMBERS, Fried.

       CUCUMBERS à la Poulette.

       CUCUMBERS, Pickled.

       CUCUMBERS, an excellent way of Preserving.

       CUCUMBERS, German Method of keeping for Winter use.

       CUCUMBERS, Stewed.

       CUCUMBERS, Stewed with Onions.

       CURRANT DUMPLINGS.

       CURRANT FRITTERS.

       CURRANT JAM, Black.

       CURRANT JAM, Red.

       CURRANT JELLY, Black.

       CURRANT JELLY, Red.

       CURRANT JELLY, White.

       CURRANT PUDDING, Boiled (Plain and Economical) .

       CURRANT PUDDING, Black or Red.

       CURRANT AND RASPBERRY TART, Red.

       CURRANTS, Iced, for Dessert.

       CURRY.

       CURRY ST. LEONARDS.

       CURRY-POWDER (Founded on Dr. Kitchener’s Recipe) .

       CURRY-POWDER (Capt. White’s Recipe; most excellent) .

       CUSTARDS, Boiled.

       CUSTARD PUDDING, Baked.

       CUSTARD PUDDING, Boiled.

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