Page:The Boston cooking-school cook book (1910).djvu/717

Crackers, Crisp, 145.
  Souffléd, 145.

Cranberry Frappé, 439.
  Jelly, 572.
  Pie, 468.
  Pudding, Steamed, 399.
  Sauce, 572.

Cranberries, Frozen, 440.

Cream, Bavarian (Quick), 420.
  Cake, 509.
  Cakes, 518.
  Cakes, French, 519.
  Cakes, French Strawberry, 519.
  Cookies, 487.
  Dressing I, 324.
  Dressing II, 324.
  Filling, 524.
  French Easter, 432.
  Fruit, 431.
  Ginger, 429.
  Heavy, 425.
  Horns, 476.
  Ivory, 431.
  Mints, 546.
  Nut Bars, 546.
  of Tartar, 53.
  Pie, 468.
  Pineapple, 440.
  Pineapple Bavarian, 430.
  Sauce, 266.
  Sauce I, 407.
  Sauce II, 407.
  Scones, 70.
  Spanish, 423.
  Strawberry Bavarian, 430.
  Tapioca, 415.
  Toast, 68.
  to Whip, 425.
  Whips, 418.

Creamed Walnuts, 543.

Creamy Sauce I, 408.
  Sauce II, 408.

Crême aux Fruits, 425.

Crême de Menthe Ice, 437.

Creole Sauce, 278.

Crescents, 534.

Cromesquis à la Russe, 369.

Croquettes, 354.
  Banana, 354.
  Beef and Rice, 359.
  Cheese, 355.
  Chestnut, 355.
  Chicken I, 360.
  Chicken II, 360.
  Chicken and Mushroom, 360.
  Egg, 104.
  Fish, 177.
  Lamb, 359.
  Lenten, 355.
  Lincoln, 361.
  Lobster, 358.
  Maryland, 360.
  Oyster and Macaroni, 357.
  Potato, 316.
  Potato, French, 316.
  Potato, Sweet, 318
  Rice and Tomato, 356.
  Rice, Sweet, 356.
  Rice, with Jelly, 356.
  Salmon, 358.
  Vanilla Ice Cream, 444.
  Veal, 359.

Croustades of Bread, 378.
  of Rice, 378.

Croûtons (Duchess Crusts), 145.

Crullers, 83.

Crustaceans, 156.

Cucumber and Tomato Salad, 328.
  Cups with Lettuce, 328.
  Pickle, Ripe, 583.
  Pickles, Unripe, 584.
  Salad, 328.

Cucumber Sauce I, 272.
  Sauce II, 272, 387.
  Soup, 125.

Cucumbers, 292.
  Boiled, 292.
  Fried, 292.
  Sliced, 292.
  Stuffed, 293.

Cumberland Sauce, 259.

Cup Cake, 510.
  St. Jacques, 435.

Currant and Raspberry Jelly, 574.
  and Raspberry Preserve, 581.
  Cake, 509.
  Ice, 436.
  Jelly, 574.
  Jelly Sauce, 276.
  Mint Sauce, 219.
  Pie, 468.

Currants, Spiced, 582.

Curried Eggs I, 101.
  Eggs II, 101.
  Potatoes, 321.
  Vegetables, 307.

Curry, Chicken, 252.
  Dressing, 324.
  India, 229.
  Lobster, 187.
  Mutton, 220.

Curtain and Portière Poles, how to Slip Easily, 591.

Custard, Baked, 414.
  Banana, 413.
  Boiled, 413.
  Caramel, 415.
  Chicken, 147.
  Coffee, 415.
  Egg, 146.
  Egg, for Decorating, 384.
  Orange, 413.
  Peach, 413.
  Pie, 469.
  Royal, 147.
  Soufflé, 396.

Cutlets, Chicken, 373.
  Lobster, 358.
  of Chicken, 372.
  of Sweetbreads à la Victoria, 361.
  Russian, 373.