Page:The Jewish Manual.djvu/253

 Coffee, French method of making, 120. Collard veal, 67. Collops, beef, 57. College pudding, 131. Colouring for soups and sauces, 2, 3, 30, 31. Commeen, 55.  Consommé, 1, 2, 3. Cooling, drink a, in fever, 94. Creams, directions for making, 143, 189. Crême brun, 128. Cressy soup, 7. Croquettes, 100. Cucumbers, to pickle, 173. sauce, 29. mango, 94. Cumberland pudding, 131. Currant jelly, 165, 166. jam, 165. Curried veal, 68. chicken, 68. Custard pudding, 135. Custards, 144. Cutlets, veal, 68. à la Française, 69. in white sauce, 69. in brown sauce, 70. mutton, 78, 79. lamb, with cucumbers, 81. Damson marmalade, 163. Descaides, 89. Devilled biscuits, 98. Diet bread cake, 154. for Passover, 158. Doce, cocoa nut, 120. Drink for a cough, 180. an emollient, 181. a cooling, in fever, 181. a refreshing, 181. Drop cakes, 154. Duck stewed with peas, 85. seasoning for, 27. Dutch, stew of fish, 40. Dutch toast, 87. Edgings of Potatoes, 91. of rice, 91. Egg paste, 105. wine, 183. balls, 36. marmalade, 121. sauce, 18. English, do., 28. Eggs, scallopped, 98. savoury, 98. See omelette. Escobeche, 34. Farcie, see forcemeat. Fish, directions for boiling and broiling, 37. fried in oil, 38. in butter, 39. a soup, 15. sauce without butter, 21. sauce to bottle, 22. stewed white, 39, brown, 41. stewed in Dutch fashion, 40. salad, 44, 40. fritters, 47. omelette, 47. scallopped, 58. baked haddocks, 43. herrings, 43, 44. mackarel, 44. escobeche, 34. stewed carp, 41, 42. of, fillets, 42. water souchy, 41. impanado, 55. white bait, 45, 46.