Cranberries, fresh, for luncheon 399
Cranberries, the German way,
see under Preserved Fruits
Cranberries boiled, “ Kissele,” a
Russian recipe 400
Cranberry tower 400
Cranberry, see also under Ice
Cream, Brown bread cream,
“ Crème à la Royale ”
Cream—“ Burnt cream ”—
No. 1 (turned out of a mould)… 400
No. 2 401
No. 3 (“ Cambridge Crème
Brûlée ”) 401
Cream—Chantilly cream, see
Italian cream—No. 1
Cream—“ Crème à la Fortu-
naise,” see Portuguese cream
Cream—“ Crème à la Royale,”
see Brown bread cream
Cream—“ Crème à la vanille,”
French 401
Cream—“ Crème de riz,” see
Rice (ground rice steamed),
also soufflés
Cream—Crème meringuée, see
Soufflé, almond
Cream—Crème patisserié, see
Tarte Frangipani
Cream—“ Crème renversée ” 402
Cream—Curds and cream 402
No. 1 402
Cream—Devonshire cream—
No. 1 403
No. 2 403
Cream—Honeycomb cream, see
Stone cream
Cream—Italian cream—
No. 1 (“ Chantilly ”) 403
No. 2 (“ Snow cheese,” or
“ Whip ”) 403
Cream—“ O Kymac ” 404
Cream—Leche cream 404
Cream—Lemon cream, Bodorgan
recipe 404
Cream—Lemon macaroons, a
supper dish 404
Cream—“ Middleton Lodge
cream,” see Cream, rice cream
—No. 1
Cream—Orange cream—No. 1… 405
No. 2 405
Cream—Peach kernel 405
Cream—Pineapple 405
Cream—Portuguese cream
(“ Crème à la Fortunaise ”) 406
Cream—Rice cream—No. 1 406
No. 2 407