Page:The Boston cooking-school cook book (1910).djvu/715

  Cakes, 491.
  Caramels, 539.
  Caramels, Nut, 540.
  Caramels, Rich, 540.
  Charlotte, 428.
  Cookies, 491.
  Cream, 412.
  Cream Candy, 542.
  Cream Filling, 524.
  Dominoes, 507.
  Filling, 525.
  Fritters with Vanilla Sauce, 353.
  Frosting I, 527.
  Frosting II, 528.
  Frosting, Boiled, 529.
  Frozen, with Whipped Cream, 437.
  Fruit Cake, 512.
  Fudge Frosting, 531.
  Ice Cream I, 444.
  Ice Cream II, 444.
  Marshmallow Cake, 506.
  Mousse, 455.
  Nougat Cake, 506.
  Pie, 508.
  Pudding, 395.
  Pudding, Steamed, 400.
  Rice Meringue, 398.
  Sauce, 408, 418, 443.
  Soufflé, 397.
  Sponge Cake, 511.
  Vienna Cake, 512.

Chondrin, 191.

Chopped Paste, 464.
  Pickles, 584.

Chops, Lamb, à la Castillane, 216.
  à la Marseilles, 216.
  à la Signora, 216.
  en Papillote, 217.
  French, 215.
  Kidney, 214.
  Mutton, Breaded, 216.
  Mutton, Broiled, 215.
  Pan-broiled, 215.
  Pan-broiled, à la Lucullus, 376.
  Rib, 214.
  Pork, with Apples, 236.
  Veal, Bavarian, 227.

Chow-Chow, 585.

Chowder, Clam, 143.
  Connecticut, 142.
  Corn, 141.
  Fish, 142.
  German, 144.
  Lobster, 144.
  Rhode Island, 143.

Chowders, 141-144.

Christmas Cakes, 520.
  Dinner, Menu for, 600.

Cider Jelly, 419.

Cigarettes à la Prince Henry, 380.

Cinnamon, 13.
  Bars, 534.
  Cakes, 510.

Citron Cake, 506.

Clam and Chicken Frappé, 132.

Clam and Oyster Soup, 131.
  and Tomato Bisque, 132.
  Bouillon, 129.
  Chowder, 143.
  Force-meat, 149.
  Frappé, 439.
  Soup, Cream of, 132.
  Soup with Poached Eggs, 131.

Clams, 156.
  à la Grand Union, 186.
  à la Newburg, 560.
  Fricassee of, 164.
  Fritters, 354.
  Little Neck, 185.
  Roasted, 185.
  Steamed, 185.
  Stuffed, 370.
  Union League, 185.

Claret Consommé, 129.
  Cup, 45.
  Punch, 42.
  Wine, to Remove Stains of, 588.

Clove, 13.

Club French Dressing, 324.
  Sandwiches, 552.

Cocktail, Fruit, 569.
  Lobster, 186.
  Oyster, I, 180.
  Oyster, II, 180.
  Oyster, III, 180.

Cocoa, 39.
  Brandy, 41.
  Breakfast, 40.
  Cracked, 40.
  Reception, 41.
  Shells, 40.

Cocoanut Butter, 8.
  Cakes I, 535.
  Cakes II, 535.
  Cream Candy, 542.
  Cream Cookies, 489.
  Filling, 525.
  Naples, Sauterne Sauce, 456.
  Pie, 507.
  Tea Cakes, 477.

Cod, 152.
  Baked, with Oyster Stuffing, 165.
  Liver Oil, 152.
  Scalloped, 177.
  Steaks, Fried, 173.

Codfish, Salt, Creamed, 178.
  Hash, 178.

Coffee, 35.
  After-dinner, 38.
  Boiled, 37.
  Buying of, 36.
  Cake, Rich, 514.
  Cakes (Brioche), 62.
  Cream Filling, 524.
  Custard, 415.
  Filtered, 37.
  Fondant, 545.
  for One, 38.
  Fritters, Coffee Cream Sauce, 353.