Mrs. Beeton's Dictionary of Every-Day Cookery. Mrs. Beeton

a nice Plain, for Children.

       CAKE, Queen.

       CAKE, Saucer, for Tea.

       CAKES, Scrap.

       CALF.

       CALF’S FEET, Baked or Stewed.

       CALF’S FEET, Boiled, and Parsley and Butter.

       CALF’S-FOOT BROTH.

       CALF’S FEET, Fricasseed.

       CALF’S-FEET JELLY.

       CALF’S HEAD à la Maître d’Hôtel.

       CALF’S HEAD, Boiled (with the Skin on) .

       CALF’S HEAD, Boiled (without the Skin) .

       CALF’S HEAD, Collared.

       CALF’S HEAD, Fricasseed (an Entrée) .

       CALF’S HEAD, Hashed.

       CALF’S HEAD, Moulded.

       CALF’S HEAD, to Carve.

       CALF’S LIVER, aux Fines Herbes and Sauce Piquante.

       CALF’S LIVER and BACON

       CALF’S LIVER, Larded and Roasted (an Entrée) .

       CAMP VINEGAR.

       CANARY PUDDING (very good) .

       CANNELONS, or Fried Puffs (Sweet Entremets) .

       CAPER SAUCE, for Fish.

       CAPER SAUCE, for Boiled Mutton.

       CAPER SAUCE, a Substitute for.

       CAPSICUMS, Pickled.

       CARP, Baked.

       CARP, Stewed.

       CARROT JAM, to Imitate Apricot Preserve.

       CARROT PUDDING, Baked or Boiled.

       CARROT SOUP.

       CARROT SOUP.

       CARROTS, Boiled.

       CARROTS, to dress, in the German way.

       CARROTS, Sliced (Entremets, or to be served with the Second Course, as a Side-Dish) .

       CARROTS, Stewed.

       CAULIFLOWERS à la SAUCE BLANCHE (Entremets, or Side-dish, to be served with the Second Course) .

       CAULIFLOWERS, Boiled.

       CAULIFLOWERS, with Parmesan Cheese (Entremets, or Side-dish, to be served with the Second Course) .

       CAYENNE CHEESES.

       CAYENNE VINEGAR, or Essence of Cayenne.

       CELERY.

       CELERY SAUCE, for Boiled Turkey, Poultry, &c.

       CELERY SAUCE (a more simple Recipe) .

       CELERY SOUP.

       CELERY, Stewed, à la Crême.

       CELERY, Stewed (with White Sauce) .

       CELERY, Stewed (with White Sauce) .

       CELERY VINEGAR.

       CHAMPAGNE-CUP.

       CHARLOTTE-AUX-POMMES.

       CHARLOTTE-AUX-POMMES, an easy method of making.

       CHARLOTTE, Russe (an elegant Sweet Entremets) .

       CHEESE.