Chapter C

Carp to Cook 219
Chub “ 212
Clam Bisque 130
“ Chowder 125-126
“ Croquettes 133
“ Fritters 139
“ Soup 124
“ Water 129
Clams a la Creole 135
“ “ Creme 127
“ au Gratin 134
“ Fried 137
“ Hustled 123
“ on Toast 136
“ Puree of 131
“ Round or Quahogs 141
“ Scalloped 132-138
“ Soft Stewed 140
“ Steamed 128
Cod Boiled, Oyster Sauce 225
“ Cheeks and Tongues 220
“ Fillets a la Regence 221
“ Steaks a la Cardinal 222
Codfish, Salt, a la Creme page 33
“ “ Boiled 33
“ “ Broiled 33
“ Creamed 33
“ Escalloped, “ 33
“ a la Mode, “ 33
“ Stewed, “ 33
Consomme, or White Stock 14
Crab Bisque 161
“ Soup 164
“ Toast 160
Crabs 151
“ a la Creole 157
“ Boiled 152
“ Devilled 156
“ Farcied 158
“ Saute of 159
“ Scalloped 154-155
“ Soft, to Cook 153