Page:Art of Cookery 1774 edition.djvu/424

 Cake, how to make potato cakes, 192. How to make a rich cake, 271. To ice a great cake, 272. To make a pound cake, ib. A cheap seed cake, ib. A butter cake, ib. Gingerbread cakes, 273. A fine seed or saffron cake, ib. A rich seed or saffron cake, ib. A rich seed cake, called the Nun's cake, ib. Pepper cakes, 274. Portugal cakes, ib. To make a pretty cake, ib. Little fine cakes, ib. Shrewsbury cakes, 276. Madling cakes, ib. Little plumb cakes, 278. Cheese cakes. See Cheesecakes. A cake the Spanish way, 349. How to make orange cakes, 351. To make white cakes like china dishes, 352. Fine almond cakes, 353. Uxbridge cakes, ib. Carraway cakes, 360. Sugar-cakes, 362. Calf's-head, how to hash, 26. To hash a calf's head white, 27. To bake a calf's head, ib. To stew a calf's head, 52. A calf's head surprize, 57. Calf's chitterlings or Andouilles, 58. To dress calf's chitterlings curiously, 59. A calf's liver in a caul, 90. To roast a calf's liver, 91. To make a calf's foot pudding, 130. A calf's foot pye, 135. A calf's head pye, 141. Calf's feet jelly, 286. The several parts of a calf, 371. A calf's head dressed after the Dutch way, 371. To make a fricasey of calf's feet and chaldron, after the Italian way, 371. Calf's feet stewed, 381. Candy, how to candy any sort of flowers, 305. To candy anglica, 359. To candy cassis, 360. Capons, how to chuse, 321. A capon done after the French way, 369. Captains of ships, directions for, 240. Carolina snow-balls how to make, 383. To make Carolina rice-pudding, ib. Carp, how to dress a brace of, 119, 120. To stew a brace of carp, 166. To fry a carp, 167. How to bake a carp, ib. To make a carp pye, 226. How to chuse carp, 324. Carraway cakes, how to make, 360. Carrots, how to dress, 15. To make a carrot pudding two ways, 209, 210. Carrots and French beans dressed the Dutch way, 343. Cassia, how to candy, 360 Catchup, how to make catchup to keep twenty years, 240. To make catchup two ways, 308, 309. English catchup, 334. Cattle, horned, how to prevent the infection among them, 334. Caudle, how to make white caudle, 236. To make brown caudle, 237. Cauliflowers, how to dress, 17. To ragoo cauliflowers, 111. How to fry cauliflowers, 206. To pickle cauliflowers, 264. To dress cauliflowers the Spanish way, ibid. Chars, how to pot, 231. Chardoons, how fried and butter'd 190. Chardoons a la fromage, ib. Cheese, how to chuse, 320. To pot Cheshire cheese, 254. To make slip-coat cheese, 373. To make brick-back cheese, 374.