Page:Art of Cookery 1774 edition.djvu/425

 Cheesecakes, to make fine cheesecakes, 278. Lemon cheesecakes, two sorts, 279. Almond cheese cakes, ib. Cheesecakes without currants, 357. Cheese-curd pudings, how to make, 215. To make a cheese-curd florendine, 222. Cherry, how to make a cherry pudding, 220. To make a cherry pye, 225. Cherry wine, 293. Jar cherries, 300. To dry cherries, 301. To preserve cherries with the leaves and stalks green, ib. To make black cherry water, 314. To candy cherries, 333. How to dry cherries, 352. To make marmalade of cherries, 353. To preserve cherries, 354, 359. Cheshire pork pye, how to make, 138. How to make it for ses, 247. To pot Cheshire cheese, 254. Chesnuts, how to roast a fowl with chesnuts, 72. To make chesnut soop, 125. To do it the French way, 126. To make a chesnut pudding, 215. Chickens, how to fricasey, 23. Chicken surprize, 73. Chickens roasted with force-meat and cucumbers, 74. Chickens a la braise, ib. To broil chickens, 75. Pull'd chickens, ib. A pretty way of stewing chickens, 76. Chickens chiringrate, ib. Chickens boil'd with bacon and celery, 77. Chickens with tongues, a good dish for a great deal of company, ibid. Scotch chickens, ib. To marinate chickens, 78. To stew chickens, ib. To make a currey of chickens the Indian way, 101. To make a chicken pye, 138. To boil a chicken, 234. To mince a chicken for the sick, or weak people, 255. Chicken broth, 236. To pull a chicken for the sick, ib. To make chicken water, ib. Chickens dressed the French way, 370. Chickens and turkies dressed after the Dutch way, 371. Child, how to make liquor for one that has the thrush, 240. Chocolate, the quantity to make, 357. To make sham chocolate, 345. Chouder, a sea dish, how to make, 368. Chub, a fish, how to chuse, 324. Citron, syrup of, how to make, 304. How to make citron, 333. Clary fritters, how to make, 159. How to make clary wine, 294. Clove gilliflowers, how to make syrup of, 304. Cock, how to chuse, 321. Cocks-comb, how to force, 102. To preserve cocks-combs, ib. Cockles, how to pickle, 269. Cod and Codlings, how to chuse, 324. Cod'sounds broil'd with gravy, 112. How to roast a cond's head, 162. How to stew cod, ib. To fricasey a cod, 170. To bake a cod's head, ib. To broil cod, 171. To fricasey cod-sounds, ib. To dress water cod, 178. To crimp cod the Dutch way, 182. Codlings, how to pickle, 267. Collar, to collar a breast of veal, 30. To collare a breast of