Part 17

Pie-crust, 187 Pie-crust, Buttermilk, 188 Pie-crust, Family, Short, 186 Pork and Apple Pie, 193 Pudding, Baked Suet, 198 Pudding, Bird’s Nest, 201 Pudding, Delicious Bread, 204 Pudding, Cheap and Delicate, 203 Pudding, Cheap Gingerbread, 205 Pudding, Cottage, 202 Pudding, Country Batter, 202 Pudding, Crow’s-Nest, 202 Pudding, French Fried, 205 Pudding, Lemon, 198 Pudding, Marlborough, 205 Pudding, My Own, 205 Pudding, Parisian, 200 Pudding, Plain, without eggs or wine, 197 Pudding, Plum, Boiled, 194 Pudding, Plum, Cheap, 197 Pudding, Plum, Christmas, 195 Pudding, Plum, Cottage, 196 Pudding, Plum, Plain, for Children, 197 Pudding, Plum, Six-Ounce, 194 Pudding, Plum, without Flour, 196 Pudding, Quickly Made, 204 Pudding, Rice Meringue, 203 Pudding, Soufflee, 199 Pudding, Soufflee, Omelet, 200 Pudding, Sweet Potato, 198 Pudding, Temperance Cabinet, Iced, 199 Pudding, Very Rich, 200 Puff-Paste, 187

Rice Milk, for Children, 207 Rice Custard, 207

Supper Dish, 207

PRESERVES, SYRUPS AND FRUIT JELLIES

Apple Compote for Dessert, 213 Apples, Crab, To Preserve Green, 213

Citron, Preserved, 211

Fig Preserves, 214 Fruit, To Candy, 220 Fruit, To Green, for Preserving, etc., 210

Hints on Preserving, 209 Huckleberries, Preserved, 214

Jam, 218 Jam, Tomato, 219 Jellies, Apple, without Water, 218 Jellies, Blackberry, 218 Jellies, Crab Apple, 217 Jellies, Fruit, To Make, 216 Jellies, Lemon, 217

Limes, Home-made, 214

Marmalade, 220 Marmalade, Orange, 219 Marmalade, Orange, with Honey, 219

Orange, Myrtle, Preserve, 214

Peach Compote for Dessert, 213 Peaches, To Preserve, 210, 211 Pears, To Preserve, 212 Pineapple Preserves, 212 Plum Preserves, 214 Preserves, To Make, 209 Pumpkin, Candied, 220

Syrup Orange, 221 Syrup, Orgeat, without Orange Flowers, 221

Watermelon Preserves, 215

BRANDIED FRUITS, WINES AND CORDIALS

Apricots in Brandy, 222 Apricots and Peach Wine, 223

Blackberry Cordial, 225, 226 Blackberry Wine, 225

Champagne Punch, 227

Fruit, Mixed, Wine, 225

Orange, Sour, Wine, 224 Orange and Lemon Wine, 224

Peaches in Brandy, 222 Peaches and Apricots in Brandy, 223

Raisin Wine, with Elder Flowers, 224 Raspberry Cordial, 226

Temperance Beverage, 227 Tomato Wine, 227

DELICATE PREPARATIONS FOR THE SICK AND CONVALESCENT

Almond Custard, 234 Apple Tea, or Water, 229 Apples, Baked, 229 Arrowroot Blanc-Mange, 229, 230 Arrowroot Gruel, 230

Barley Water, 228 Beef Tea, 229

Carrigeen Moss, 232 Chocolate Caramels, 235

Dimples, 235

Jaune Mange, 232 Jelly, Lemon, without Lemons, 233 Jelly Wine, 232

Ladies’ Fingers, German, 234

Milk Punch as a Restorative, 229 Milk Porridge, 230

Prunes, Stewed, 232

Rusks, for Convalescents, 235

Sangaree, Wine, 231 Sherbet, Orange, 233 Sherbet, Strawberry, 233 Sponge Cake Pudding, 234 Syllabub, 231 Syllabub, White Wine, 231

Tapioca Milk, 230 Tapioca Pudding, 231 Tartaric Acid Instead of Lemons, 233 Toast Water, 228

Water Gruel, of Corn Meal or Oat Meal, 228

COFFEE, TEA, CHOCOLATE, ETC.

Chocolate, to make, 236 Coffee, 237 Coffee Cream, 237

Tea, Green and Black, 236

CANDIES AND CREAM DROPS

Almonds, to Blanch, 240

Candy, Cream, 238 Candy, Cocoanut, 241 Candy, Molasses, 239 Candy, Pop-Corn, 238 Candy, Sugar, 240 Caramels, Boston, 243 Caramels, Chocolate, 242 Chocolate Paste for Cake, 239

Drops, Chocolate Cream, 241 Drops, Lemon, 240 Drops, Sugar, 243

Everton Toffy, 240

Kisses, Chocolate, 242 Kisses, Sugar, 243

Louisiana Orange-Flower Macaroons, 239

Marsh-Mallow Paste, 241

Pop-Corn Balls, 241

CHEFS D’OEUVRE

Absinthe, How to Mix, 249 Absinthe and Anisette, 249 Absinthe and Sugar, 249

Biscuit Glace for Twenty, 254 Bouille-abaisse, 252 Brule, Grand, a la Boulanger, 245 Brule, Petit, 246 Browned Snipe a la Fauvet, 253

Cocktail, Champagne, 249 Cocktail, New Orleans style, 248 Cocktail, Royal (Moran’s Own), 247 Cocktail, Spoon, 248 Crayfish Bisque a la Creole, 252

Gin Fiz, No. 1, 247 Gin Fiz, No. 2, 247

Juleps, Mint, 249

Ponche Romaine, 247 Pousse Cafe, No. 1, 250 Pousse Cafe, No. 2, 250 Pousse Cafe, No. 3, 250 Pousse Cafe, No. 4, 250 Punch, Fancy, 248 Punch, Jamaica Rum, 247 Punch, Parlor (Moran’s), 247 Punch, Whiskey, Plain, 248

Red Snapper a la Chambord, 251 Rum, Hot Spiced, 250

Salade a la Russe, 253 Soupe a la Reine, 250 Squirts, 249 Suississe, 250

Toddy, New Orleans, 248 Toddy, Virginia, 248

Wines, The Service of, 244

HINTS ON COOKING, 255

HINTS ON HOUSE CLEANING

Fading, To Prevent, 259 Fruit Stains, 259

Ivies for Inside Decorations, 259

Soap Boiling, etc., 257 Soap Hard, for Household Purposes, 258

Washing Mixture, 258

Transcriber’s Note:

Words may have multiple spelling variations or inconsistent hyphenation in the text. These were left unchanged. Words and phrases in italics are surrounded by underscores, _like this_.

Printing errors, such as reversed letters, missing or excess spaces between words, and partially printed letters and punctuation, were corrected. Final stops missing at the end of sentences and abbreviations were added. Commas in lists were added or deleted, where appropriate.

The following items were changed:

“17 1-2” to “17½” (Chapter on Sauces for Meats and Game) “pit” to “pie” ... top of the pie ... “consomé” to “consommé” ... veal consommé. “salt” to “salty” ... ham is very salty,... “life” to “like” ... taste like soft-shelled crabs. “vingar” to “vinegar” ... spoonful of vinegar,... exchanged comma and semicolon: “... pour the strawberry juice; after as much has run through as will, gather up the cloth ...” “Bungundy” to “Burgundy”, pg 244 & 245. “seltzwater” to “seltzerwater” ... wineglassfuls of seltzerwater,... “asparaagus” to “asparagus” ... with a little asparagus ... “Jamacia” to “Jamaica” ... Punch, Jamaica Rum, 247