The Jewish Manual: Practical Information in Jewish and Modern Cookery with a Collection of Valuable Recipes & Hints Relating to the Toilette

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. Consommé, 1, 2, 3. Cooling, drink a, in fever, 94. Creams, directions for making, 143, 189. Crême 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. à la Française, 69. in white sauce, 69. in brown sauce, 70. mutton, 78, 79. lamb, with cucumbers, 81. Damson marmalade, 163. Descaides, 89. Devilled biscuits, 98. Diet bread cake, 154. for Passover, 158. Doce, cocoa nut, 120. Drink for a cough, 180. an emollient, 181. a cooling, in fever, 181. a refreshing, 181. Drop cakes, 154. Duck stewed with peas, 85. seasoning for, 27. Dutch, stew of fish, 40. Dutch toast, 87. Edgings of Potatoes, 91. of rice, 91. Egg paste, 105. wine, 183. balls, 36. marmalade, 121. sauce, 18. English, do., 28. Eggs, scallopped, 98. savoury, 98. _See_ omelette. Escobeche, 34. Farcie, _see_ forcemeat. Fish, directions for boiling and broiling, 37. fried in oil, 38. in butter, 39. a soup, 15. sauce without butter, 21. sauce to bottle, 22. stewed white, 39,