Part 36

_Baked Puddings_ 372 Alice’s pudding 381 Apple, pudding, baked 372 —— dumplings baked 376 —— batter pudding 374 —— méringue pudding 372 —— and plum pudding 375 —— sweet pudding 373 —— and tapioca pudding 375 Arrowroot pudding 378 Batter pudding (_No. 1_) 386 —— —— (_No. 2_) 387 Bread pudding 378 —— and butter pudding 380 —— fruit pudding 379 Bread and marmalade pudding 380 “Brown Betty” 374 Cocoanut pudding 390 Corn-starch pudding 377 —— —— méringue pudding 378 Cottage pudding 387 Cracker pudding 382 —— Dorchester plum pudding 382 —— fruit pudding 383 —— and jam pudding 384 —— suet pudding 382 Cup puddings 388 Dumplings, apple (_baked_) 376 —— Belle’s 394 German puffs 388 Gooseberry pudding 393 Lemon pudding 389 —— méringue pudding 389 Macaroni pudding 391 Neapolitan pudding 391 Newark pudding 393 Orange marmalade pudding 390 Pippin pudding 373 Plum pudding 394 Queen of puddings 381 Rhubarb pudding 392 Rice pudding (_plain_) 385 —— and tapioca pudding 385 Rice-pudding with eggs 385 Rice-flour pudding 386 Tapioca pudding 377 Vermicelli pudding 391

_Boiled puddings_ 395 Berry pudding 396 Cabinet pudding 400 Cherry or currant pyramid 403 Dumpling, apple (_No. 1_) 398 —— —— (_No. 2_) 398 Dumpling, fruit suet 400 —— rice 399 —— suet 399 Eve’s pudding 401 Fruit pudding 399 —— valise pudding 397 Huckleberry pudding 396 Indian meal pudding 400 Orange roley-poley 402 Queen’s plum-puddings 401

FRITTERS, PANCAKES, ETC. 403

Fritters (_No. 1_) 405 —— (_No. 2_) 405 —— apple 405 —— bread 406 —— jelly-cake 407 —— jelly 406 Pancakes 407 —— jelly or jam 408 Queen’s toast 406

SWEET, OR PUDDING SAUCES 408

Bee-hive sauce 408 Brandy sauce (_hard_) 409 Cabinet pudding sauce 411 Cream sauce (_hot_) 413 Cream, sweetened (_cold_) 413 Custard sauce 412 Fruit-pudding sauce 411 Jelly sauce (_No. 1_) 412 —— —— (_No. 2_) 413 Hard sauce 408 Lemon sauce 410 Milk sauce 410 White wine sauce (_liquid_) 409

CUSTARDS, BLANC-MANGE, JELLIES AND CREAMS 414

Blanc-mange, almond 421 —— arrowroot 421 —— corn-starch 420 —— chocolate 424 —— farina 421 —— Neapolitan 422 —— tapioca 420 —— sago 420 —— velvet 423 Charlotte Russe, chocolate 424 —— —— gelatine 426 —— —— cream 425 —— —— tipsey 425 Cream, Bavarian 417 —— Spanish 417 Custard, almond 415 —— baked 419 —— boiled 415 —— French tapioca 419 —— quaking 416 —— snow 418 Floating Island 417 Flummery 426 Gooseberry fool 427 Jaune mange 423 Jelly, calf’s-foot 428 —— bird’s nest in 430 —— cider 429 —— orange 431 —— wine (_boiled_) 431 —— —— (_cold_) 429 —— variegated 432 Méringue, cream 427 Whipped syllabub 427

ICE-CREAM AND OTHER ICES 432

Custard, frozen with fruit 439 Ice-cream, almond 436 —— chocolate 436 —— coffee 437 —— Italian 438 —— lemon 438 —— peach 439 —— pine-apple 438 —— raspberry or strawberry 439 —— self-freezing 434 —— tutti frutti 440 Ice, cherry 441 —— currant and raspberry 442 —— lemon 440 —— orange 441 —— pine-apple 441 —— strawberry or raspberry 442

RIPE FRUIT FOR DESSERT

Ambrosia 442 Apples 442 Blackberries 444 Currants 445 —— frosted 445 Oranges 442 Peaches and Pears 442 Raspberries 444 Salade d’orange 442 Strawberries 444

PRESERVES AND FRUIT JELLIES 445

_Preserves._ Apples, baked 457 Apple butter 449 Apples, preserved 449 —— stewed whole 458 Cherries, preserved 455 Crab apple 450 Damson, preserved 452 Figs, preserved 457 Ginger, preserved 454 Gooseberry jam 456 Greengage, preserved 450 Lemon marmalade 453 Orange marmalade 452 —— peel, preserved 452 Peach marmalade 447 —— preserves 447 Pears, baked 458 —— preserved 447 —— stewed 458 Pine-apple marmalade 453 —— preserved 453 Quinces, baked 459 Quince cheese 449 —— marmalade 449 Quinces, preserved 448 Raspberry jam 456 Strawberry 455 Strawberries, preserved 455 Tomato, preserved (_green_) 457 —— —— (_ripe_) 456 Unique preserves 451 Water-melon rind, or citron 454

_Fruit jellies_ 459 Blackberry jelly 459 Cherry (wild) and currant jelly 461 Crab-apple jelly 462 Currant jelly 459 Fox grape (_green_) jelly 462 Grape (_ripe_) jelly 462 Peach jelly 461 Quince jelly 462 Raspberry and currant jelly 461 Strawberry jelly 459

CANNED FRUITS AND VEGETABLES 463

Berries (brandied) 468 —— (canned) 463 Corn and tomatoes (canned) 466 Green corn (preserved in salt) 466 Peaches (brandied) 467 —— (canned) 464 Pears (brandied) 467 —— (canned) 464 Plums (brandied) 467 —— (canned) 465 Tomatoes (canned) 465

_Candy._ Molasses candy 468 Sugar candy 468

PICKLES 469

Beans (green), and radish-pods 474 Cabbage, purple 473 —— yellow 472 Cauliflower, pickled 474 Cherries, pickled 479 Cucumbers or gherkins, pickled 470 Cucumbers, sliced pickle 475 Mangoes, melon pickle 472 Mangoes, pepper pickle 471 Nasturtium seed, pickle 474 Onion, pickle 473 Peach (sweet), pickle 478 —— (unpeeled), pickle 479 Pear (sweet), pickle 478 Picklette 480 Plums, pickled 478 Tomato (green), pickle 477 —— —— soy 477 —— ripe, pickle 477 Walnut or butternut pickle 474 Water-melon rind pickle 476

DRINKS 480 Blackberry cordial 485 —— vinegar 485 Café au lait 482 Claret punch 490 Cherry bounce 490 Chocolate 483 Cocoa-nibs, or shells 483 —— prepared 483 Coffee (_boiled_) 481 Coffee 480 —— (without boiling) 481 Cranberry wine 486 Currant wine 486 Egg-nogg 490 Elderberry wine 485 Jamaica ginger-beer 487 Lemonade, or sherbet 487 Milk tea for children 484 Nectar 490 Orangeade 488 Raisin wine 487 Raspberry royal 484 —— vinegar 484 Regent’s punch 488 Roman punch 489 Sherry cobbler 489 Strawberry sherbet 488 —— wine 486 Tea 482

THE SICK-ROOM 492

Blanc-mange, arrowroot 500 —— sea-moss 508 —— tapioca 503 Beef-steak and mutton-chops 509 Biscuit or wafers 509 Broth, beef and sago 499 —— calf-foot 505 —— chicken 498 —— mutton 498 —— veal and sago 499 Custard, arrowroot 503 Dried rusk 509 Dried flour for teething children 502 Eau sucré 511 Gruel, Indian-meal 501 —— milk and rice 502 —— oatmeal 502 —— sago 500 Jelly, arrowroot (_plain_) 500 —— —— (_wine_) 500 Jelly, chicken 505 —— Iceland, or Irish moss 508 —— tapioca 502 Lemonade, flax-seed 507 —— Iceland, or Irish moss 508 Milk, rice-flour 503 —— sago 504 Milk, tapioca 504 Mint julep 511 Panada 504 Panada, bread or jelly 505 Punch, egg and milk 508 —— milk 507 Rice, boiled 504 Sangaree, or porteree 510 Tea, beef 498 Teas 510 Tea, slippery-elm bark 507 Toast, dry 509 —— milk 509 Toddy, apple 507 Water, apple 506 —— jelly 506 —— toast 506 Wine-whey 510

THE NURSERY 511

Arrowroot 514 Barley 514 Farina 513 Hominy and milk 516 Jelly, rice 515 Milk and bread 515 —— condensed 517 —— porridge 517 Mush and milk 517 Pudding, Graham 516 —— rice flour 516 Wheaten grits 515

SUNDRIES 517

Antidotes for poison 527 Asthma, to relieve 527 Blood, to stop the flow of 527 Burns, to cure 527 Clean, carpets to 521 —— knives 518 —— kettles, pots and tins 517 —— china and glass 519 —— cloth coat, a 522 —— black worsted dress 525 —— dirty black dress 525 —— paint 521 —— silk 512 —— straw matting 524 —— silver 518 —— windows 521 Crape, wrinkled, to renew 523 Feathers, tumbled, to curl 524 Grease-spots, to remove 527 Soap, bar 529 —— hard 528 Soap, soft 529 Stains, acids and alkalies 526 Stains, ink, to remove 526 —— iron-mould, to remove 526 Stains, from marble, to remove 525 Stains, mildew, to remove 526 Velvet, to restore the pile of 523 Wash, doubtful calicoes to 522 —— lace, black to 525 —— lace, white to 524 —— lawn, or thin muslin 524 —— woolens 524 Water, cologne (_No. 1_) 528 —— —— (_No. 2_) 528 Woolens, to keep 521

ICE-CREAM AND CAKES

A NEW COLLECTION OF STANDARD FRESH AND ORIGINAL RECEIPTS FOR HOUSEHOLD AND COMMERCIAL USE. ———— =By AN AMERICAN= ———— _=1 Vol., 12mo, - - Price, $1.50.=_ ————

Fond as Americans are of Ice-Cream and Ices, there has never been a book giving directions for the preparation of the various forms of iced dainties, some of which are quite unknown in this country, or are only procurable from the best confectioners of our large cities. This book contains the fruit of many years’ experience and experiment, together with a description of the processes followed by the great French and Italian confectioners.

More than a hundred different receipts for Ice-Creams and Water Ices are given, with rules for preparing all the various flavorings. The directions are both minute and systematic, and being the production of a person of education and refinement, specially qualified for the task, the work will be found to be thoroughly accurate and complete in all points. Any capable housewife, with the resources of a well-equipped kitchen, will be able to follow the directions given, without difficulty and with certainty of success.

Extreme care has been taken to avoid ambiguity and looseness of statement, the exact amount of an ingredient is always stated, so that the most inexperienced cannot go astray. _The various utensils necessary are described, and full advice given as to their use._