Camomile Tea, for Invalid, 543
Canapes, 493
a la Duchesse, 501
k la Russe, 501
k la Victoria, 501
Anchovy, 495
au Caviare, 496
Caviare and Prawn, 496
Cheese, 496
Game, 497
Lax, 498
Oyster, 499
Sardine, 500
Shrimp, 500
Tomato, 500
Canary Pudding, 399
Candied Fruits for Cake
Decoration, 593
Peel, to Make, 552
— to Prepare, 552
Candies, 605-608
Candles, Supply of, 26
Candy, American, 605
Bars for Sweet Making, 595
Sticks, 606
Syrup, 607
White Walnut, 608
Cannelon, Beef, 218
Cold Meat, 250
Caper Sauce, Brown, 185
— White, 184
Capercailzie, to Cook, 300
Capon, a, 274
Capsicums, 630
Caramel Chestnuts in Cases, 453
Custard, 399
— Chocolate, 399
— Coffee, 399
Cutter, 596, 608
Rice Pudding, 399
Semolina Pudding, 399
Sauce, 195
Caramelised Fruits for Cake Decora-
tion, 593
Caramels, 608
Chocolate, 608
INDEX
683
Caramels, Coffee, 608
Dates, 6x1
Figs, 611
French Plums, 611
Sugar, 597
Vanilla, 608
Walnuts, 610
Caraways, 630
Cardinal's Hat Design for Folding
Serviette, 649
Cardinal Sauce, 188
Cardoons, 136
Stewed, 136
Carp, 101
Stuffed and Baked, 102
to Stew, X02
with Cream Sauce, 102
Carpet for Kitchen, 10
Carrageen Moss. See Irish Moss.
Carrots, 136
and Lentil Soup, 49
and Rice Stew, 137
Croquettes, 137
Glazed, 138
Jam, 468
Moulds, 137
New, k la Flamande, 138
— k la Maltre d'H6tel, 138
— k la M6nag£re, 138
Pudding, Baked, 4x2
— • Boiled, 399
Pur6e of, 138
Salad, 177
Soup, 49
to Stew, 137
to Store, 33
with Parsley Sauce, 137
with Spaghetti, 138
Carving, the Art of, 658-662
General Directions, 658
of Beef, 659
— — Ribs of, 659
— — Round of, 659
— — Sirloin of, 659
of Brill, 662
of Cod, 66x
of Duck, Roast, 661
of Fish, 661
of Fowl, 661
of Game, 661
of Goose, 66x
of Grouse, 66x
of Ham , 660
of Lamb, 659,
— — Fore Quarter, 660
— — Loin of, 659
of Mutton, 659
— — Leg of, 659
— — Loin of, 659
— — Saddle of, 660
— — Shoulder of, 660
of Ox Tongue, 659
of Partridge, 661
of Pigeon, 661
of Plaice, 662
of Pork, 660
— — Leg of, 660
— — Loin of, 660
— — Sucking Pig, 660
of Salmon, 661
of Sole, 662
of Turkey, 661
of Veal, 660
— — Fillet of, 660
— — Knuckle of, 660
— — Loin of, 660
Cases, Batter, for Savouries, 493
Bread, 254
Butter, for Savouries, 493
Pastry, for Savouries, 493
Potato, 158
Tartlet, to Make, 362
Casserole Cookery, 209
of Beef, 213
— Chicken, 278
— Haddock, 386
— Meat, 250
— Mutton, 227
— Rice, with Stewed Fruit, 405
— Sweetbread, 242
— • Venison, 299
Cassia, 503
Cassolettes, Banana, 503
Butter, for Savouries , 493
— and Chicken, 257
— Cold Meat, 251
— Cucumber and Green Peas, 144
— Kidneys (Sheep’s), 270
— Mushroom, 510
— Vegetables, 169
Cassoulet k la Toulousaine, 285
Castle Puddings, 400
Catsup, 631. See Ketchup
Caudle, for Invalid, 543
Cauliflower, 138
k l’ltalienne, 140
k la Polonaise, 140
k la Villeroi, 140
and Lettuce Soup, 49
au Gratin, 139
Baked, 139
Cake, 139
Fritters, 140
Salad, 177
Souffle, 140
Soup, 71
Page 1059
Presented as published in 1914. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
Camomile Tea, for Invalid, 543 Canapes, 493 a la Duchesse, 501 k la Russe, 501 k la Victoria, 501 Anchovy, 495 au Caviare, 496 Caviare and Prawn, 496 Cheese, 496 Game, 497 Lax, 498 Oyster, 499 Sardine, 500 Shrimp, 500 Tomato, 500 Canary Pudding, 399 Candied Fruits for Cake Decoration, 593 Peel, to Make, 552
— to Prepare, 552 Candies, 605-608 Candles, Supply of, 26 Candy, American, 605
Bars for Sweet Making, 595 Sticks, 606 Syrup, 607 White Walnut, 608 Cannelon, Beef, 218 Cold Meat, 250 Caper Sauce, Brown, 185 — White, 184 Capercailzie, to Cook, 300 Capon, a, 274 Capsicums, 630
Caramel Chestnuts in Cases, 453 Custard, 399 — Chocolate, 399 — Coffee, 399 Cutter, 596, 608 Rice Pudding, 399 Semolina Pudding, 399 Sauce, 195
Caramelised Fruits for Cake Decoration, 593 Caramels, 608 Chocolate, 608
Caramels, Coffee, 608 Dates, 6x1 Figs, 611
French Plums, 611 Sugar, 597 Vanilla, 608 Walnuts, 610 Caraways, 630
Cardinal's Hat Design for Folding Serviette, 649 Cardinal Sauce, 188 Cardoons, 136 Stewed, 136 Carp, 101
Stuffed and Baked, 102 to Stew, X02 with Cream Sauce, 102 Carpet for Kitchen, 10 Carrageen Moss. See Irish Moss. Carrots, 136 and Lentil Soup, 49 and Rice Stew, 137 Croquettes, 137 Glazed, 138 Jam, 468 Moulds, 137
New, k la Flamande, 138
— k la Maltre d'H6tel, 138
— k la M6nag£re, 138 Pudding, Baked, 4x2
— • Boiled, 399 Pur6e of, 138 Salad, 177 Soup, 49 to Stew, 137 to Store, 33
with Parsley Sauce, 137 with Spaghetti, 138 Carving, the Art of, 658-662 General Directions, 658 of Beef, 659
— — Ribs of, 659
— — Round of, 659
— — Sirloin of, 659 of Brill, 662
of Cod, 66x of Duck, Roast, 661 of Fish, 661 of Fowl, 661 of Game, 661 of Goose, 66x of Grouse, 66x of Ham , 660 of Lamb, 659,
— — Fore Quarter, 660
— — Loin of, 659 of Mutton, 659
— — Leg of, 659
— — Loin of, 659
— — Saddle of, 660
— — Shoulder of, 660 of Ox Tongue, 659
of Partridge, 661 of Pigeon, 661 of Plaice, 662 of Pork, 660
— — Leg of, 660
— — Loin of, 660
— — Sucking Pig, 660 of Salmon, 661
of Sole, 662 of Turkey, 661 of Veal, 660
— — Fillet of, 660
— — Knuckle of, 660
— — Loin of, 660
Cases, Batter, for Savouries, 493 Bread, 254
Butter, for Savouries, 493 Pastry, for Savouries, 493 Potato, 158 Tartlet, to Make, 362 Casserole Cookery, 209 of Beef, 213 — Chicken, 278 — Haddock, 386 — Meat, 250 — Mutton, 227
— Rice, with Stewed Fruit, 405 — Sweetbread, 242 — • Venison, 299 Cassia, 503
Cassolettes, Banana, 503 Butter, for Savouries , 493 — and Chicken, 257 — Cold Meat, 251 — Cucumber and Green Peas, 144 — Kidneys (Sheep’s), 270 — Mushroom, 510 — Vegetables, 169 Cassoulet k la Toulousaine, 285 Castle Puddings, 400 Catsup, 631. See Ketchup Caudle, for Invalid, 543 Cauliflower, 138 k l’ltalienne, 140 k la Polonaise, 140 k la Villeroi, 140 and Lettuce Soup, 49 au Gratin, 139 Baked, 139 Cake, 139 Fritters, 140 Salad, 177 Souffle, 140 Soup, 71