Nation not known

CALF’S HEAD, Collared

CALF’S LIVER, Larded and Roasted (an Entrée)

CARP, Baked

CARP, Stewed

CAULIFLOWERS, Boiled

CELERY, Stewed (with White Sauce)

CELERY, Stewed, à la Crême

CHICKEN SOUP STOCK (Foundation of All Chicken Soups)

CHICKEN, Curried

COCOA-NUT CAKE (Miss Emma Witt, of Cleveland)

COFFEE SAUCE (Evaporated Milk)

COFFEE, Nutritious

COFFEE, Simple Method of Making

COLLOPS, Scotch

CORN BREAD (without Eggs)

CRAB, Hot

CRAB, to Choose

CRANBERRY SAUCE (Pudding)

CRAYFISH, Potted

CRUST, Butter, for Boiled Puddings

CUCUMBERS, to Dress

CURRIED MUTTON (Cold Meat Cookery)

CUSTARD PUDDING, Boiled

CUTLET, the Invalid’s