INDEX, 
ton* 31, To make a collar of 
fifh in ragoo, 10 look like a 
breaft of veal collared, 184. To 
make potatoes like a collar of 
veal, or mutton, 193. To col¬ 
lar a breaft of veal, or a pig, 
254. To collar beef, ib. Ano¬ 
ther way to feafon a collar of 
beef, 255. To collar afalmon,ib. 
Col lopSjIiow to drefs beefcollops, 
137. To drefs collops and eggs, 
11 3. To make collops of oyf- 
ters, 186. See Scotch collopSo 
Comfrey roots, how to boil, 240. 
Co nserve of red rofes, or any 
other flowers* how to make, 
303. Conferveof hips, ib. Con¬ 
ferva of rofes boiled, 364* 
Cowslip pudding, how to make, 
2\o. To make cowflip wine, 
294, 
Crabs, how to butter, 185, To 
drefs a crab, 186. 
Crab-fish, how to choofe, 325. 
Cracknells, howto make, 356. 
Craw-fish, how to make a cullis 
pf craw- fifh, 105. To make 
craw-fi ih foop, 123, 148, To 
flew craw-fifh, 186. 
Cream, how to make cream toafts, 
163. A cream pudding, 220. 
To make fleeple cream, 281. 
Lemon cream, two ways, ib. 
jelly of cream, 282. Orange 
cream, ib. Goofeberry cream, 
ib. Bariev cream, 361. Blanch’d 
cream, 283. Almond cream, 
ib. A fine cream, ib. Ratafia 
cream, ib. Whipt cream, 284. 
Ice cream, 332, Sack cream, 
like butter, 365. Clouted cream, 
362. Quince cream, ib. Citron 
cream. 363. Cream of apples, 
quince, goofeberries, prunes, or 
rafpbemes, ib. Sugar - loaf 
cream, ib. 
Cropadealt, how to make | | 
Scotch difh, &c, 371. 
Crout-sour, how to make, 376* 
Crust, how to make a good cruft 
for great pies, 145. A Handing 
cruft for great pies, ib. A cold 
cruft, ib. A dripping cruft, ib, 
A cruft for cuftards, ib. A pafte 
for crackling cruft, 146. 
Cucumbers, how to flew cucum¬ 
bers, 109, 195, 205 . To ragoo 
cucumbers, 109. To force cu¬ 
cumbers, 113. To pickle large 
cucumbers in flices, 262', How 
to p refer ve cucumbers equal 
with any India fweetmeat, 378. 
Cullis, for ail forts of ragoo, 104. 
A cullis for all forts of butchers 
meat, ib. Cullis the Italian way, 
105. Cullis of craw-fifh, ib, 
A white cullis, 106. 
Curd fritters, how to make, 157. 
Currants red, how to pickie, 
276. How to make currant jel¬ 
ly, 287. Currant wine, 292, 
To p refer ve currants, 358, 
Currey, how to make the Indian 
way, iqi. 
Custard pudding, to boil, 212® 
Cuftards good with goofeberry 
pye, 225. To make almond 
cuftards, 280. Baked cuftards, 
ib. Plain cuftards, ib. 
Cutlets a la Maintenon, a very 
good difh, 46. 
Cyder, howto make, 367. How 
to fine cyder, ib. 
D. 
Damsons, to makeadamfon pud¬ 
ding, 220. To preferve damfons 
whole, 305. To keep damfons 
for pies or tarts, 311. To dry 
damfons, 353. 
December, produdlofthe kitchen 
and fruit garden this month, 3270 
De- 
