Cookery for every household

Steamed, with White Sauce, 139 with Curry Sauce, 139 Caviare as Hors-d'CEuvre, 491 and Prawn Canapes, 496 Canapes au, 496 Crofltes, 496 Sandwiches, 521 sur Crofltes, 504 Cayenne Pepper, 631 Celeriac, 142 Pur6e of, 142 with Egg Sauce, 142 Celery, 141 and Apple Salad, 176 and Barley Soup, 50 and Chicken Sandwiches, 522 and Rice Soup, for Invalid, 529 and Tomato Salad, 181 and Walnut Salad, 178 Salad, 177 Sauce, 185 Souffle, 142 Soup, Brown, 50 — White, 50 Stuffing, 307 to Curl and Fringe, 141 to Fry, 141 to Serve Raw, 141 to Stew, 141 with Cream Sauce, 14 1 C41estine Garnish, 64 Soup, 64 Cereals, Supply of, 25 Chrises Deguis6es, 599 Chablis Cup, 619 Chafing-dish Cookery, 621-625 Chair, Kitchen, 9 Champagne Cup, 619 Chantilly Savarin, 460 Chapel Windows Cake, 562 Charlotte k la Beatrice, 453 k la Malakoff, 453 Apple, 410 Cornflour, for Invalid, 540 Muscovite, 445 Russe, 444 — Mixtures for Filling, 445 Chartreuse of Partridge, 302 Chaudfroid of Chicken, 281 Sauce, 188, 189 — Sweetbreads, 271 Checking of Orders, 25 Cheese, Aiguilles au Parmesan, 504 Allumettes (Allumettes de Fromage). S°4 and Cucumber Sandwiches, 522 and Egg Sandwiches, 522 and Nut Pudding, 378 and Potato Balls, 517 and Potato Mould, 517 and Prune Savoury, 500 and Tomato Rarebit, 515 Balls or Quenelles for Soup, 309 Biscuits, 504 Bouch6es, 504 Cakes, Lemon, 367 — Lemon Curd for, 367 — Macaroon, 367 — Potato, 369 Canapes, 496 Cornets, 496 Cream, Savoury, 505 Creams, 496 Croustades, 504 Custard, 514 d’ Artois, 504 Eggs, 320 Fondue, 514 — on Toast, Cooked in Chafing Dish, 623 Fritters, 505 — Cooked in Chafing Dish, 623 Ice cream (Cr£me de Fromage Glac6), 490 Omelet, 329 Pastry, 494 Potted, 496 Puffs, 505 Quenelles, for Soup, 309 Ramequins, 505 Rissoles , 505 Sandwiches, 521 — Hot, 515 Sauce, 185 Savoury, 505 — Swiss, 497 Serving of, 656 Souffle, Cold, 497 — Hot, 505 Soup, 58 Straws, 506 Supply of, 26 Tart, 348 Tartlets, 351, 506 to Keep, 32 Toast with Bacon, 515 Tomato, 500 Chelsea Pudding (Half Pay), 400 — Toffee, 606 Cherries and Bread Pudding, 412 Compote of, 462 Candied, for Cake Decoration, 593 Cherries, Fondants, or Chrises Deguisdes, 599 Fritters, 421 Ice (Cream), 482 — (Water), 480 in Brandy, 462 Jam, 468 Jubilee, 462 Marzipan, 611 Mould or Jelly, 439 Pudding, 400 Sauce, 195 Savarin with, 460 Soup, 62 Tartlets, 364 to Bottle, 475 Cherry Cake, 376 Chervil, 629 Chestnut and Custard Pudding, 400 and Pear Tart or Flan, 360 Bavaroise of, 451 Biscuits, 571 Cake, Savoury, 378 Caramel in Cases, 453 Compote, with Rum, 462 Croquettes, 378 Devilled, 506 Giteau, 434 Ice with (Coupe aux Marions), in Brown Sauce, 377 Puree of, 378 Pyramid of, 434 Sauce, Brown, 185 — White, 185 Souffle, 427 Soup, Brown, 50 — White, 50 Stuffing, 307 Tartlets, 364 to Boil, 377 with Cream, 445 with Parsley Sauce, 377 with Rice, 370 Chicken k la Cardinal, 279 k la Hongroise, 279 k la Marengo, 280 and Celery Sandwiches, 522 and Ham Croquettes, 257 — — Cutlets, 257 — — Kedgeree, 385 — — Patties, 353 — — Pie. Cold, 338 — — — Hot, 339 — — Rolls, 350 and Lettuce Salad, 178 Braised with Tomatoes, 277 Broiled , 278 Broth, for Invalid, 529 en Casserole, 278 Cassolettes, 257 Chaudfroid of, 281 Cream, 281 — for Invalid, 537 Creamed, Cooked in Chafing Dish, Croustades, Devilled, 506 Curried, 278 Custard, for Invalid, 537 Devilled, 385 Essence of, for Invalid, 529 Fillets, Steamed, for Invalid, 536