Page:Browne - The Plain Sailing Cook Book.djvu/164

 * Codfish Balls,
 * Codfish, Creamed,
 * Coffee,
 * Coffee Jelly,
 * Consommé,
 * Cookies,
 * Corn,
 * Corn Bread,
 * Cork Cakes,
 * Corn Fritters,
 * Corn-Meal, ,
 * Corn Muffins,
 * Corn-Starch Pudding,
 * Corned Beef, Boiled,
 * Corned-Beef Hash,
 * Cottage Pudding,
 * Crackers, Cheese,
 * Crackers, Toasted,
 * Cranberry Sauce,
 * Cream of Vegetable Soup,
 * Cream Toast,
 * "Creaming," Definition of,
 * Creole Soup,
 * Croutons,
 * Cucumbers,
 * Cup Cakes,
 * Custard, Baked,
 * Custard Pie,
 * Custard Sauce,
 * Custard Souffle,
 * Custard Tapioca,
 * "Cutting and Folding," Definition of,


 * Double-Boiler, Use of,
 * Doughnuts,
 * "Dredging," Definition of,
 * Dried Beef, Creamed,
 * Duck, Creamed,
 * Duck, Roast,


 * Easy Cake,
 * Egg-Yolks and Whites, Method of Separating,
 * Eggplant, Fried,
 * EGGS,
 * Eggs, Baked,
 * Eggs, Boiled,
 * Eggs, Fried,
 * Eggs, Poached,
 * Eggs, Scrambled,


 * Fat, Care and Use of, -
 * FISH, -
 * Fish, Baked,
 * Fish, Boiled,
 * Fish Broiled in Frying-Pan,
 * Fish Broiled in Oven,
 * Fish, Creamed,
 * Flour, Measurement of,
 * French Dressing,
 * French Fried Potatoes,
 * French Ice Cream,
 * French or Fried Bread,
 * Frostings for Cakes, -
 * Fruit Ice Cream,
 * Fruit Sauces, -
 * Fruit, Stewed Dried,
 * Fruit, Stewed Fresh,
 * FRUITS, -
 * "Frying," Definition of,
 * Frying in "Deep Fat,"
 * Fudge Sauce,


 * Gelatine Puddings, ,
 * German Fried Potatoes,
 * Gingerbread,
 * Goose, Roast,
 * Gravy for Bated Fish,
 * Gravy for Fried Chicken,
 * Gravy for Roast Meat,
 * Gravy for Roast Poultry,
 * Greens,
 * Griddle-Cakes, ,


 * Ham, Baked,
 * Ham, Broiled,
 * Hard Sauce,
 * Hash, Corned-Beef,
 * Heat, Regulation of, -