388 Soup 122 Stewed 1110 à la crême 1108 with white sauce 1109-10 To dress 1107 Various uses of 441, 1107 Vinegar 389 Champagne 1832 Cup 1832 Chanticleer and his companions 947 Chantilly soup 123 Char, the 243 Charlotte apple, very simple 1420 Aux pommes, an easy method of making 1418-19 Russe 1421 Cheese 1638 Cayenne 1642 Cream 1622 Damson 1536

As a general rule, the process of browning is to be discouraged, as apt to impart a slightly unpleasant flavour to the stock, and, consequently, all soups made from it.

It should consist of a varied assortment of foods with some liquids, preferably clear soup, milk and water.