CHAPTER VII.

DESSERTS AND CAKES.

533. Apple Charlottes 179 534. Apples à la Condé 180 537. Beignets of apples 181 535. Compote of apples 180 536. Pommes meringues 180 551. Apple tart 187 552. Apple tart à la Portugaise 188 553. Apricot tart 189 546. Baba 184 524. Fried bananas 174 577. Bavarian chocolate cream 200 579. Bavarian coffee cream 200 576. Bavarian strawberry cream 199 578. Bavarian vanilla cream 200 538. Beignets de crême à la vanille 181 539. Beignets soufflés 182 544. Brioche 183 545. Pâté à brioche panachée 184 575. Charlotte-Russe 199 584. French chestnuts with coffee sauce 202 562. Cream pastries with almonds 192 525. Rice croquettes 174 541. Baked custard 183 542. Boiled custard 183 549. Duchess cakes with peach marmalade 186 548. Chocolate éclairs 186 547. Éclairs 185 561. Fanchonettes 192 526. French pancakes 175 554. Gâteau d'Artois 189 559. Gâteau fourré à la crême 191 557. Gâteau fourré aux amandes 191 558. Gâteau fourré aux pommes 191 550. Gâteau St. Honoré 187 583. Jelly of mixed fruits 201 580. Jelly of rum 200 581. Wine jelly 200 560. Mars 191 582. Meringues 201 555. Mince pie 189 585. Nougat 202 522. Omelette à la Celéstine 173 523. Omelette soufflé 174 519. Sweet omelette 173 521. Omelette with jam 173 520. Omelette with rum 173 556. Pastries à la Condé 190 540. Almond puddings 182 530. Pudding au Marasquin 177 528. Bread pudding 176 527. Cabinet pudding 175 529. English plum pudding 177 531. Rice pudding 178 532. Rice pudding (another way) 178 543. Trifles 183 573. Angel cake 198 572. Chocolate cakes 197 574. Pound cake 198 569. Savoy cake 196 567. Sponge cake 195 571. Tea cakes 197 564. Gâteau Genoise 193 563. Gâteau Madeleine à l'Orange 193 565. Gâteau Savarin 194 568. Lady fingers 195 570. Macaroons 196 566. Manquet 195 588. Chocolate ice cream 204 587. Coffee ice cream 203 591. Neapolitan ice cream 204 589. Strawberry ice cream 204 590. Strawberry mousse 204 586. Vanilla ice cream 203 594. Orange ice 206 595. Pineapple ice 207 596. Orange baskets 207 593. Frozen apple pudding à la Marie Héloise 206 592. Nesselrode pudding 205 597. Roman punch 207

APPENDIX.

A FEW AMERICAN RECEIPTS FOR BUCKWHEAT CAKES, CORN BREAD, WAFFLES, GINGERBREAD, ETC.

598. Buckwheat cakes 208 600. Indian meal griddle cakes 208 599. Wheat flannel cakes 208 601. Corn bread 209 602. Fairies 209 606. Cookies 210 604. Gingerbread 209 605. Ginger snaps 210 603. Waffles 209 607. Boiled potatoes 210 608. Boiled rice 211

THE END.

* * * * *

Transcriber's Notes:

Items in the index are only in a vague alphabetical order. Obvious punctuation errors repaired.

Page 175, "kirch" changed to "kirsch" (maraschino, kirsch, or any)

Page 183, "Pâte" to "Pâté" (545. =Pâté à Brioche Panachée.=)

Page 187, "pâte" changed to "pâté" (Take some pâté)

Page 188, "pâte" changed to "pâté" (Take some pâté)

Page 188, "pâte" changed to "pâté" (with some pâté)

Page 189, "pâte" changed to "pâté" (with some pâté)

Page 192, "pâte" changed to "pâté" (thin some pâté)

Page 218, heading "IV.", "ENTREES" changed to "ENTRÉES".

Page 220, "l'Americaine" changed to "l'Américaine" (261. Ham à l'Américaine)

Page 221, "Pâte" changed to "Pâté" (285. Pâté brisée)

Page 221, "financere" changed to "financière" (272. Chicken à la financière)

Page 223, "vension" changed to "venison" (328. Saddle of venison)

Page 225, "Madédoine" changed to "Macédoine" (Macédoine of vegetables)

Page 229, "Célestine" changed to "Celéstine" (522. Omelette à la Celéstine)

Page 229, "Pâté" to "Pâté" (545. Pâté à brioche)

Page 230, word "à" added to text (Pastries à la Condé)

Page 230, "G noise" changed to "Genoise" (564. Gâteau Genoise)

End of Project Gutenberg's French Dishes for American Tables, by Pierre Caron