Blanquette of veal, 70, 71.
  of chicken, 71. 
Boiling, rules for, 49. 
Bola d’Amor, 114. 
  Toliedo, 115, 116.
  d’Hispaniola, 116. 
Bola, plain, 152.
  small do. 152. 
Bottling fruit, rules for, 161. 
Braising, directions for, 52. 
Brandy cherries, 162. 
Bread crumbs for frying, 36.
  and butter pudding, 130.
  fruit-tart, 128.
  pudding, 135.
  sauce, 22. 
Brocali, stewed, 93. 
Broiling, directions on, 50. 
Broth, chicken, 176. 
Browned bread crumbs, 30.
  flour, for colouring and thickening soups, sauces, and gravies, 30. 
Butter cakes, 156.
  melted, 25.
  oiled, 24.

Cabbage and rice stewed, 94.
  red, stewed, 96.
  to pickle, 172. 
Cakes, observations respecting, 113, 114.
  almond tea, 152.
  rich plum, 153, 154.
  siesta, 151.
  sponge, 158.
  pound, 156.
  soda, 155.
  diet bread, 154.
  for Passover, 158.
  a bola, 152.
  a very plain, 155.
  a plain lunch, without butter, 156.
  breakfast, 159.
  drop, 154.
  cinnamon, 153.
  butter, 156.
  short, 156.
  matso, 157.
  icing for, 159. 
Calf’s head to stew, 64.
  feet, stewed with Spanish sauce, 64.
  au fritur, 65.
  stewed simply, 65, 66.
  jelly, 145. 
Caper sauce, 27, 19. 
Carrots, au beurre, 95. 
Carp, stewed, 41, 42. 
Cassereet, a, 81. 
Casserole au riz, 101. 
Caudle, 178.
  rice, 178. 
Cauliflower, to pickle, 170. 
Celery, stewed with mutton, 75
Celery sauce, 19. 
Charlotte Russe, 189.
  a fruit, 190.
  apple, 139. 
Chestnuts, stewed with steaks, 58.
  to roast, 185. 
Cheesecakes, 108.
  savoury, 98. 
Cherry batter pudding, 131.
  preserved whole, 165. 
Chejados, 119. 
Chicken broth, 176.
  pudding, 188.
  panado, 175. 
Chocolate, to make, 182. 
Chorissa, 62.
  omelette, 109.
  stewed with rice and fowl, 83. 
Cinnamon cakes, 153. 
Citron pudding, 150. 
Clarify to, suet, 52.
  sugar, 160. 
Cocoa nut pudding, 120.
  doce, 120. 
Coffee, French method of making, 120. 
Collard veal, 67. 
Collops, beef, 57. 
College pudding, 131. 
Colouring for soups and sauces, 2, 3, 30, 31. 
Commeen, 55. 
Consomme, 1, 2, 3. 
Cooling, drink a, in fever, 94. 
Creams, directions for making, 143, 189. 
Creme brun, 128. 
Cressy soup, 7. 
Croquettes, 100. 
Cucumbers, to pickle, 173.
  sauce, 29.
  mango, 94. 
Cumberland pudding, 131. 
Currant jelly, 165, 166.
  jam, 165. 
Curried veal, 68.
  chicken, 68. 
Custard pudding, 135. 
Custards, 144. 
Cutlets, veal, 68.
  a la Francaise, 69.
  in white sauce, 69.
  in brown sauce, 70.
  mutton, 78, 79.
  lamb, with cucumbers, 81.