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Page 104
Breakfast puffs or popovers, 217.
Brown-bread brewis, 220.
Broth, mutton, 125, 263.
chicken, 126.
beef, tapioca, and egg, 263.
Buns, plain, 228,
Cake making, 221.
Cake, apple, 220.
bread, 227.
cup, 224.
Dover, 226.
fruit, 225.
gold, 227.
huckleberry, 219.
pound, 225.
rolled jelly, 224.
sponge, 223.
white or silver, 226.
Cakes, cream, 230.
filling for, 231.
drop, 230.
buckwheat, 219.
Cabbage, 201.
Candy, cream, 259.
Candy, molasses, 260.
nut, 260.
Chocolate creams, 260.
caramels, 260
Cocoanut drops, 260.
Canning, General Rules for, 253.
tomatoes, 253.
Caramel, 131.
Carrots, 200.
Carrots _saut�s_, 200.
Casserole of rice and meat, 169.
Cauliflower, 201.
Cheese fondu, 184.
souffl�, 184.
Charlotte Russe, 247.
Cheese straws, 237.
Chicken broth, 126.
broth for sick, 263.
croquettes, Philadelphia, 168.
croquettes, 167.
fricassee, brown, 165.
fricassee, white, 166.
fried, 165.
jellied, 173.
panada, 263.
pie, 160.
roasted or boiled, 164.
salad, 179.
Chocolate, 196.
Cocoa, 196.
Coffee, 194.
crust, 266.
rice, 267.
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