croquettes of 987
    fricasseed 988
    hashed 989
  Veal, baked 856
    cake 859
    collops, Scotch 870-1
    curried 865
    fillet of, au Béchamel 883
    loin of, au Béchamel 887
    minced 889-92
    olive pie 895
    patties, fried 896
     ragout of 900
    rissoles 901
    rolis 902
    tęte de veau en tortue 911
  Venison, hashed 1050
Cold, to cure a 2625
  On the chest 2626
College pudding 1263
Collops, cooking 871
  Scotch 870
  Scotch white 871
Combs, to clean 2251
Compote of, Apples 1515
  Apricots 1521
  Damsons 1537
  Figs, green 1541
  Gooseberries 1515
  Greengages 1551
  Oranges 1565
  Peaches 1572
Compotes, to make syrup for 1512
Confectionary, general observations on 1508
Consommé, or white stock for many sauces 395
Constructive notices 2699
Convulsions or fits 2519-22
Cook, duties of the cook, kitchen, and scullery-maids 79
  Early rising 80
  First duty of the 81
  General directions to the 75
  duties of the 82-4
Cookery, cleanliness of utensils used in 72
  Excellence in the art of 78
  Explanation of French terms used in 87
  Introduction to 76
  Measures used in 77
Copper 2659
Coriander plant, the 174
Corks, with wooden tops 446
Corrosive sublimate 2657
Cow, cheese 1652
  Heel, fried 639
    stock for jellies 1412
  Pox, or vaccination 2543-6
    or variola 906
Cows, cost of keep for 2370
Cowslip wine 1817
Crab, hot 245
  Sauce, for fish 396
  To dress 244
  Tribe, the 245
Crape, to make old look like new 2277
Crayfish, the 246
Crayfish, how preserved 193
  Potted 247
  Soup 193
Cream, ŕ la Valois 1422
  Apricot 1405
  Chocolate 1430
  Devonshire 1630
  Ginger 1432
  Italian 1437
  Lemon 1443
    economical 1444
    or custards 1446
    very good 1445
  Noyeau 1452
  Orange, Seville 1464
    sweet 1463
  Peculiarities of 1385
  Raspberry 1475
  Sauce for fish or white dishes 397
  Stone, of tous les mois 1483
  Swiss 1485
  To make ice fruit 1555
  Vanilla 1490
  Whipped 1492
Creams, general observations on 1385
Croquettes of, fowl 953-4
  Rice 1477
Croup 2568
  Symptoms of 2569
  Treatment of 2570-3
Crumpets 1728
Crust, butter, for boiled puddings 1213
  Common, for raised pies 1217
  Dripping, for kitchen puddings and pies 1214
  For fruit tarts, very good 1210
  Lard or flead 1218
  Pâté brisée, or French, for raised pies 1216
  Short, common 1212
  good 1211
  Suet, for pies and puddings 1215
Cucumber, antiquity of the 127, 402
  Chate 1114
  Geographical distribution of the 1111
  Indigestible 1152
  Properties and uses of the 1113
  Sauce 398
    white 400
  Soup 127
  Vinegar (a very nice addition to salads) 491
Cucumbers, ŕ la poulette 1112
  Fried 1113
  For winter use 402
  Pickled 399
  Preserving (an excellent way) 403
  Stewed 1114
  with onions 1115
  To dress 1111
Curds and whey 1629
Currant, dumplings 1264
  Fritters 1429
  Jam, black 1530
    red 1532
  Jelly, black 1531
    red 1533
    white 1534
  Pudding, black or red 1266
    boiled 1265
  Red, and raspberry tart 1267
Currants, iced 1558
  Uses of 1266
    Zante, description of 1264
Curry powder 449
Custard, apple, baked 1389
  Boiled 1423
  Creams, or lemon 1446
  Pudding, baked 1268
  boiled 1269
  Sauce for sweet puddings or tarts 404
  Tartlets, or Fanchonnettes 1315
Cutlets, chicken 926
    French 927
  Invalid's 1865
  Lamb 747
  Mutton 732
    Italian 723
    of cold 714
  Pheasant 1040
  Pork 796-8
  Salmon 306
  Sauce for 513
  Veal 866
    ŕ la Maintenon 868
  Cygnet, the 998

Dace, the 243
Dairy, the 2358
  Butter, colouring of 2366
    milk 2368
    washing 2367
  Churning 2365
  Churns 2362
  Cleaning the churn, &c. 2368
  Cows, cost of keep for 2370
  Devonshire system 2369
  Hair sieve 2360
  Maid, charge of dairy produce 2371
    duties of the 2357
  Milk, dishes 2361
    general management of 2364
    pails 2359
  Situation of the 2363
Dampfnudeln, or German puddings 1280
Damson, the 1270
  A very nice preserve 1539
  Cheese 1536
  Jam 1538
  Pudding 1271
  Tart 1270
Damsons, baked for winter use 1535
  Compote of 1537
  To preserve, or any other kind of plums 1540
Darioles, ŕ la vanille 1428
Date, the 1605
Debts 2755
  Estate chargeable with 2748
Decanters, to clean 2198, 2336
Deer, the 1049
  Fallow 1050
  Roebuck 1051
Deer, stag 1051
Delhi pudding 1272
Dentition 2509
Dessert, biscuits 1742
  Dishes 1598
    general remarks on 1509
Devonshire, cream 1630
  Junket 1631
Diarrhoea 2574-7
Dilapidations 2718
Dinners, and dining 1879-86
  A la Russe 2137-8
    menu p. 955
  Bills of fare for, from 6 to 18 persons, from January to December
     pp. 909-52
  Bills of fare for game, for 30 persons p. 953
  Bills of fare for plain family pp. 913, 917, 921, 925, 929, 933,
    936, 939, 942, 945, 948, 952
Diseases of infancy and childhood 2509-77
Dishes, a hundred different 434
Domestics, general remarks on 2153-6
Dormers 715
Downs, the 725
Draught, for summer 1837
Dress and dressing of infants 2491-6
Drink for warm weather, pleasant 1836
Dripping, to clarify 621-2
Driving 2232-3
Drowning, treatment after 2676
Duck, the 932
  American mode of capturing the 936
  Aylesbury 935
  Bow-bill 936
  Buenos Ayres 933
  Eggs of the 934, 1658
  Fattening 936
  Hashed 932
  Hatching 935
  Man and dog, decoy 937
  Roast 934
    to carve a 999
  Rouen 934
  Snares in Lincolnshire 937
  Stewed, and peas 935-6
  and turnips 937
  To ragoűt a whole 933
  Varieties of the 933
  Wild, the 934, 937, 1022
    hashed 1020
    ragoűt of 1021
    roast 1022
    to carve a 1055
Ducklings, cooping and feeding 935
Dumplings, baked apple 1225
  Boiled apple 1227
  Currant 1264
  Lemon 1294
  Marrow 1306
  Sussex, or hard 1376
  Yeast 1383
Dusting 2313
Dutch flummery 1426
  Sauce, for fish 405
    Green, or Hollandaise verte 406

Eel, broth 1866
  Haunts of the 254
  Pie 253
  Productiveness of the 252
  Soup 194
  Tenacity of life of the 256
  The common 250
  Tribe, the 249
  Voracity of the 253
Eels, ŕ la Tartare 255
  Boiled 249
  Collared 254
  En matelote 256
  Fried 252
  Stewed 250-1
Egg, balls for