Chapter C

_Cabbage_, (red) to pickle, 124
, to stew, 126

CAKES, 212 to 229
, observations on making and baking them, 212
, a very fine one, 215
, an excellent and less expensive one, 216
, a very good common one, 216
, a common one, 218
, little white, 219
, little short, 219
, flat that will keep long in the house good, 221
Many other cakes are under their different first names; as _Plum_
cake, _Tea_cakes, &c.

_Cakes_, colours for staining &c., 203
, icing for, 212

_Calf’s feet_ broth, 252
, another, 252
jelly, 165
, another sort, 166
_head_, to boil, 49
, hashed, 49
, mock turtle, 49
, a cheaper way, 50
, forcemeat as for turtle, at the Bush, Bristol, 50
, another forcemeat, for balls or patties, 51
, pie, 52
, fricasseed, 53
_liver_, broiled, 55
, roasted, 55

_Calico furniture_, to clean when taken down for the summer, 275

_Camp_ vinegar, 112

_Capers_, to keep, 118

_Carmel_ cover for sweetmeats, 206

_Carp_, boiled, 12
, stewed, 10
, an excellent sauce for, 106

_Carpets_, to dust, 274
, to clean, 275

_Carrots_, to stew, 127
, pudding, 153
, soup, 97

_Castiron_, to clean stoves of, 271
, another way, 271

_Catsup_, mushroom, 113
, another way, 113
, walnut of the finest sort, 113
, cockle, 114

_Caudle_, 255
, another, 255
, rice, 255
, cold, 256
, a flour, 261
, rice, 261
, to give away to poor families, 268

_Cauliflower_, in white sauce, 126

_Caveach_, 4

_Cecils_, 39

_Celery_, to stew, 19

_Cheese_, to pot, 230
, to roast, to come up after dinner, 231
, Cheese is also under different names; as _Cream_ cheese, _Apricot_
cheese, &c.

_Cheesecakes_, 183
, a plainer sort, 184
, another way, 184
, lemon, 184
, another, 185
orange, 185
, a very fine crust for them, when to be particularly nice, 139
, potatoe, 185
, almond, 186
, light paste for, 139

_Cherries_, in brandy, 195
, to dry
with sugar, 192
without sugar, 192
, to dry them the best way, 199
, jam, 190
, pie, 179
, (morella) to preserve, 209

_Chickens_, to pull, 80
broth, 250
curry, 81
, another, more quickly made, 82
, fricassee of, 79
panada, 250
pie, 80

_Chocolate_, to prepare, 258

_Clary_ wine, 244

_Cod_, crimp, 13
head and shoulders, 12
pie, 11
ragout, 13
sounds boiled, 13

_Cod_, curry of, 13

_Codlins_, to keep for several months, 189
, to scald, 177
tart, 179

_Coffee_, to make, 259
cream, much admired, 171
milk, 259

_Collops_, mutton, 72
, veal, dressed, quick, 44
, another way, 45
, veal, 45
of cold veal or chicken, 45
Scotch, 46

_Cornish_ pies, 89

_Cough_, draught for, 258

_Crab_, hot, 8

_Cracknuts_, 222

_Cracknels_, 223

_Cranberries_, different ways of dressing, 177
jelly, 178
and rice jelly, 178

_Crawfish_, soup, 101

_Cream_, to scald, 233
, imperial, 167
, a, 168
, Others are under the names of the different principal articles they
are made of; as _Almond_ cream, &c.
, a froth to sit on, which looks and eats well, 162
, ice, 210
_Cheese_, 234
, another, 234
, another sort, 235
, rush cheese, 235
, another way, 235

_Crust_, excellent short, 139
, another, 189
, a very fine one for orange cheesecakes or sweetmeats, when to be
particularly nice, 139
, rice piecrust, 150
, raised crust for custards, of fruit, 140
, for meat pies, or fowls, &c., 140
, for venison pasty, 141
, rice pasty, 141
, See also the article _Paste_.

_Cucumbers_, to stew, 125
, another way, 125
and onions sliced, to pickle, 122
, another way, 122
, young, 122

_Cullis_, or brown sauce, 104

_Curds_ and cream, 160

_Curd_, another way, 161
puddings or puffs, 156
pudding boiled, 156

_Currants_, to keep, 188
dumplings, or pudding, 151
and raspberry tart, 180
jelly, red or black, 193
, white, shrub, 247
water ice, 210
wine, 241

_Curry_, rice boiled to eat with, 136

_Custards_, cheap and excellent ones, 168
, richer, 168
Others are under the names of the different principal articles they
are made of; as _Lemon_ custards, &c.
, a froth to set on, which looks and eats well, 162
pudding, 152

_Cutlets_, Maintenon, 44
, another way, 44
, another way, 44

_Cider_, to refine, 238