I N D 
Cake, how to make potatoe cakes, 
192. How to make a rich cake, 
271. To ice a great cake, 272. 
To make a pound cake, ib. A 
cheap feed cake, ib. A butter 
cake, ib. Gingerbread cakes, 
273. Aline feed or faffron cake, 
ib. A rich feed cake, called the 
Nun's cake, ib. Pepper cakes, 
274. Portugal cakes, ib. To 
make a pretty cake, ib. Little 
fine cakes, 275. Another fort of 
little cakes, ib. Shrewfbury 
cakes, 276. Madling cakes, ib. 
Little plumb cakes, 278. Chede 
cakes. See Cheesecakes. A 
cake the Spanifh way, 349. 
How to make orange cakes, 
351. To make white cakes like 
chinadidhes, 352. Fine almond 
cakes, 353. Uxbridge cakes, 
ib. Carraway cakes, 360. Su¬ 
gar-cakes, 362. 
CalfVhead, howtohalh, 26. 
To halh acalPs head white, 27. 
To bake a calf’s head, ib. To 
flew a calf’s head, 52. A calf’s 
head furprize, 57. Calf’s chit¬ 
terlings or Andouilles, 58. To 
drefs calf’s chitterlings curiouf- 
]y, 59. A calf’s liver in a caul, 
90. To roafl 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 feveral 
parts of a calf, 371. A calf’s 
head dreffed after the Dutch 
way, 371. To make a fricafey 
of calPs feet and chaldron, af¬ 
ter the Italian way, 371. Calf’s 
feet Hewed, 381. 
Candy, how to candy any fort of 
flowers, 305. To candy ange- 
lico, 359. To candy caffia, 360. 
Capons, how to chufe, 321. A 
z 
E X. 
capon done after the French 
way, 369. 
Captains of lhips, directions for, 
240. 
Carolina fhow-balls how to 
make, 383. To make Carolina 
rice-pudding, ib. 
Carp, how to drefs abraceof, 119, 
120. To Hew a brace of carp, 
166. To fry carp, 167. Howto 
bake a carp, ib. To make a 
carp pye, 226. How to chufe 
carp, 324. 
Carraway cakes, how to make, 
36°. 
Carrots, how to drefs, 13. To 
make a carrot pudding two 
ways, 209, 210. Carrots and 
French beans dreffed 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. Englifh catchup, 334. 
Cattle, horned, how to prevent 
the infe&ion among them, 
334- 
Caudle, how to mike white cau¬ 
dle, 236. To make brown cau¬ 
dle, 237. 
Cauliflowers, howto drefs, 17. 
Toragoo cauliflowers, hi. How 
to fry cauliflowers, 206. To 
pickle cauliflowers, 264. To 
drefs cauliflowers the Spanifh 
way, ibid. 
Caveach, how to make, 259. 
Chardoons, how fried and but¬ 
ter'd 190,, Chardoonsa la fro- 
mage, ib. 
Chars, how to pot, 231. 
Cheese, how to chufe, 320. To 
pot Chelhire cheefe, 254. To 
make kip-coat cheefe, 373. To 
make brick-back cheefe, 374. 
Cheese- 
