Part 29

Stuffed turkey Dinde farcie. Larded turkey Dinde piquée. Turkey, celery-sauce Dinde, sauce céleri. Roast wild turkey Dinde sauvage rôtie. Boned turkey Galantine de dinde. Fricassee of chicken Fricassée de poulet. Chicken breasts, with pease Filets de poulet aux petits pois. Roast spring chicken Poulets nouveaux rôtis. Chickens, with tomatoes Poulets aux tomates. Chickens, with cauliflowers Poulets aux choux-fleurs. Chickens, with rice Poulets au ris. Fried chickens Poulets sautés. Chicken croquettes Croquettes de volaille. Wild duck Canard sauvage. Pigeon-pie Pâté chaud de pigeons. Pigeon stew Compôte de pigeons. Roast pigeons, with string-beans Pigeons rôtis aux haricots verts. Roast pigeons, with spinach Pigeons rôtis aux épinards. Braised pigeons, with spinach Pigeons à l’écarlate. Grouse Grouse. Roast woodcock Bécasses rôties. Roast quails Cailles rôties. Prairie-chicken, or partridge cutlets Côtelettes de perdreux. Saddle of venison Selle de venaison. Squabs, with water-cresses Pigeonnaux au cresson. Pheasant, larded Faisan piqué.

VEGETABLES.

Potatoes, with white-sauce Pommes de terre à la sauce blanche. Lyonnaise potatoes Pommes de terre à la Lyonnaise. Potatoes in cases Pommes de terre farcies. Fried potatoes Pommes de terre frites. Parsnip fritters Beignets de panais. Asparagus Asperges. Cauliflowers, with cream dressing Choux-fleurs à la crème. Spinach Épinards. String-beans Haricots verts. Mashed potatoes Purée de pommes de terre. Pease, with butter Petits pois au beurre. Stuffed tomatoes Tomates farcies.

SHELLS.

Chickens in shells Coquilles de volaille. Lobster in shells Coquilles de homard. Fish in shells Coquilles de poisson. Mushrooms in shells Coquilles de champignons.

MACARONI.

Macaroni, with cheese Macaroni au fromage. Macaroni, with tomato-sauce Macaroni, sauce tomate.

EGGS.

Stuffed eggs Œufs farcis. Poached eggs Œufs pochés. Poached eggs, on anchovy toast Œufs pochés aux croûtes d’anchois. Omelet, with fine herbs Omelette aux fines herbes. Omelet, with mushrooms Omelette aux champignons. Omelet, with ham Omelette au jambon. Omelet, with rum Omelette au rhum. Omelet, with preserves Omelette aux confitures. Omelet soufflée, with preserves Omelette soufflée aux confitures.

SALADS.

Chicken Mayonnaise Mayonnaise de volaille. Cauliflower Mayonnaise Mayonnaise de choux-fleurs. Tomato Mayonnaise Mayonnaise de tomates. Salad of vegetables Salade de légumes. Lettuce salad Salade de laitue.

FRITTERS.

Peach fritters Beignets de pêches. Cream fritters Beignets de bouillie, or Crème frite. Oyster fritters Beignets d’huîtres.

LITTLE VOLS-AU-VENT, OR BOUCHÉES.

Patties of chickens Bouchées au poulet. Almost any kind of meat patties are called Bouchées à la reine. Strawberry patties Bouchées aux fraises. Patties, with lemon paste Bouchées au citron. Little tarts of preserves Tartelettes aux confitures. Little tarts of apples Tartelettes aux pommes.

PUDDINGS.

Cabinet-pudding Pouding de cabinet. Rice-pudding Pouding au riz. Roly-poly pudding Pouding roulé. Bread-pudding Pouding au pain. Rice-pudding, with peaches Pouding de riz aux pêches. Apple soufflée Soufflé de pommes. Apple-pie Tarte aux pommes. Chocolate Bavarian cream Bavaroise au chocolat. Coffee Bavarian cream Bavaroise au café. Pine-apple Bavarian cream Bavaroise à l’ananas.

DESSERTS.

Blanc-mange Blanc-manger. Peach compote Compote de pêches. Apple compote Compote de pommes. Iced champagne Champagne frappé. Ice-cream, vanilla Crème glacée à la vanille. Ices of any kind generally written in menus Glaces. Chocolate ice-cream Glace de crème au chocolat. Madeira-wine jelly Gelée au Madère. Whipped jelly, with fruits Gelée fouettée aux fruits. Champagne jelly Gelée au vin de Champagne. Jelly, with fruits Gelée à la macédoine. Macaroons Macarons aux amandes. Peach marmalade Marmalade d’abricots.

GENERAL INDEX.

PAGE SETTING THE TABLE AND SERVING THE DINNER, 13 THE DINNER PARTY, 27 COOKING AS AN ACCOMPLISHMENT, 30 BREAKFAST, 33 LUNCH, 36 GENTLEMEN’S SUPPERS, 39 EVENING PARTIES, 40 SOMETHING ABOUT ECONOMY, 40 COOKING UTENSILS, 51

DIRECTIONS AND EXPLANATIONS.

Boiling, 43 Frying, 43 “ to Prepare Grease for, 44 Broiling, 45 Roasting, 46 Sautéing, 47 Braising, 47 Larding, 48 Boning, 48 Egg and Bread Crumbing, 48 To Cook Puddings in Boiling Water, 49 Dried Celery, Parsley, etc., for Winter Use, 49 Seeds for Soups, 49 To Flavor with Lemon Zest, 50 The Cook’s Table of Weights and Measures, 50 To Chop Suet, 50 Rising-powder Proportions, 50 To make Roux, 51

BREAD, AND BREAKFAST CAKES.

To make Yeast, 63 To make Bread, 64 Mrs. Bonner’s Bread, 64 French Bread, 65 Petits Pains, 66 Toast, 67 Dixie Biscuit, 68 Graham Bread, 68 Rusks, 68 Parker House Rolls, 68 Beaten Biscuit, 68 Soda and Cream of Tartar Biscuit, 69 Biscuits with Baking-powder, 69 Muffins, 70 Waffles, 70 Rice Waffles, 70 Rice Pancakes, 70 Hominy Cake, 70 Baked Hominy Grits, 71 Breakfast Puffs, or Pop-overs, 71 Henriettes for Tea (No. 1), 71 Henriettes for Breakfast or Tea (No. 2), 71 Wafer Biscuits, 72 Corn Bread, 72 Hoe Cake, 72 Corn Cake, 73 Fried Corn Mush for Breakfast, 73 Corn Mush, 73 Oatmeal Porridge, 74 Mother Johnson’s Pancakes, 74 Sirup, 74 Buckwheat Cakes, 74 Pancakes, with Flour or Corn-meal, 75 Pancakes, with Bread-crumbs, 75 Strawberry Short-cake, 75

TEA, 76 COFFEE, 76 CHOCOLATE, 78 COCOA, 78

SOUPS.

Stock, or Pot au Feu, 79 A Simple Stock, 80 Gouffé’s Receipt for Stock, or Bouillon, 80 Bouillon served at Luncheons, Germans, etc., 81 Amber Soup, or Clear Broth, 81 To make Caramel, or Burned Sugar, for coloring Broth, 82 Thickenings for Soup, 82 Additions to Beef Stock, to form Other Kinds of Soup, 82 Receipt for Force-meat Balls, 83 Soup, Macaroni, 83 “ Vermicelli, 84 Noodles, 84 “ to serve as a Vegetable, 84 Soup, Beef Noodle, 85 “ Spring, 85 “ Julienne, with Poached Eggs, 86 “ Asparagus, 86 Spinach Green, 87 Soup, Ox-tail, 87 “ Chicken (Potage à la Reine), 87 “ Purée of Chicken, 88 Soup, Plain Chicken, 88 “ Giblet, 88 “ Mock-turtle: Receipts for Egg and Meat Balls, 89, 90 “ Mock-turtle (simple), 91 “ Gumbo, 91 “ Gumbo and Tomato, 92 “ Mullagatawny (an Indian Soup), 92 “ Oyster, 93 “ Clam, 93 “ Bean, 94 “ Bean and Tomato, 94 “ Onion (Soupe à l’Ognon), 94 “ Vegetable, without Meat (Purée aux Légumes), 95 “ Corn, 96 “ Tomato, with Rice, 96 “ Tomato (Purée aux Tomates), 96 “ Sorrel (Soupe à la Bonne Femme), 97 “ Potato (No. 1), 97 “ Potato (No. 2), 98 Purée of String-beans, 98 Bisque of Lobsters, 98

FISH.

Fish, to Boil, 100 “ “ au Court Bouillon, 100 “ to Fry, 101 “ fried in Batter, 101 “ to Broil, 102 “ to Bake, 102 _Stuffings for Fish_, 103 Bread Stuffing, 103 Meat Stuffing, 103 To Bake a Fish with Wine, 103 To Stew Fish, or Fish en Matelote, 104 To Cook Fish au Gratin, 104 Fish à la Crème, 105 _Salmon_, 106 Salmon, to Broil, 107 Salmon Cutlets, 108 “ Slices of, Boiled, 108 “ Canned, 108 _Shad_, 108 _Trout_, 108 Trout in Cases or in Shells (en Coquilles), 109 _Cod-fish_, 109 Cod-fish, Crimped, 109 “ Salt, 110 “ Balls, 110 Fish Chowder, 110 Perch, Sun-fish, etc. (Pan-fish), 111 _Mackerel and Smelts_, 111 Fried Slices of Fish, with Tomato-sauce (Fish à l’Orlay), 112 To Fry Eels, 112 Eels Stewed, 112

SHELL-FISH.

_Oysters_, 113 Oysters, Raw and Fried, 113 “ Scalloped, in Shells, 114 “ Scalloped, 115 Oyster Soup, 93 “ Stew, 115 Oysters, Fricassee of (Oysters à la Boulette), 115 Oyster Fritters, 230 Oysters for Patties, or Vols-au-vent, 241 Oysters, Canned, to Roast, 116 “ Spiced, 116 _Clams_, 116 Clams Cooked with Cream, 116 Clam Chowder, 116 “ “ Tunison, 117 “ Fritters, 230 “ Soup, 117 _Crabs and Lobsters_, 117 Crabs, Soft-shell, 117 “ Deviled, 117 Lobster, Deviled, 118 “ Chops, 118 “ a Good Way to Prepare, 118

FROGS, FRIED, 119

SAUCES.

Sauce, Drawn-butter, 121 “ Pickle, 121 “ Boiled-egg, 121 “ Caper, 122 “ Anchovy, 122 “ Shrimp, 122 “ Lobster, 122 “ Oyster, 123 “ Parsley, 123 “ Cauliflower, 123 “ Lemon, 123 “ Chicken, 123 “ Maître-d’hôtel, 124 “ Mint, 124 “ Currant-jelly, 124 “ Tomato (No. 1), 124 “ Tomato (No. 2), 125 “ Hollandaise, or Dutch Sauce, 125 Mushrooms, for Garnish, 126 Sauce, Mushroom, 126 “ “ White, 126 “ “ (Canned), 127 “ Bechamel (Simple), 127 “ “ , 127 “ aux Fines Herbes, 128 “ Tartare, 128 “ Brown (Simple), 128

BEEF.

Beef, to Roast or Bake, 130 Yorkshire Pudding, 130 Beef à la Mode, 131 “ Braised (No. 1), 132 Beef, Braised (No. 2), 132 “ “ with Horse-radish Sauce, 133 “ Fillet of, 133 Beef, Fillet of, to Trim, 133 “ “ to Cook, 134 “ “ to Garnish, 135 “ “ to Roast, 135 “ “ to Braise, 136 “ “ to Trim with Vegetables (à la Jardinière), 136 “ “ Cut into Slices or Scollops, 137 Beefsteak, 137 Beef, Corned, 138 “ “ to serve Cold, 139 Beefsteak Stewed, 139 “ Rolled, 140 Beef Roll (Cannelon de Bœuf), 140 What to do with Cold Cooked Beef, 140 Beef Hash, 141 Meat Pie, 141 “ Rissoles, 142 Beef or any Cold-meat Sausages, 143 Rice and Meat Cakes, 143 Beef Croquettes, 143 A Cheap Arrangement, 144 Mince-pies (made from Remnants of Cold Beef), 144 Pot-pie of Veal, Beef, or Chicken, 144 Calf’s Heart, 144 Tongue, with Sauce, 145 “ Slices, with Spinach and Sauce Tartare, 145

VEAL.

Roast of Veal--the Fillet, 146 A Fricandeau of Veal, 147 Veal Cutlets, Broiled, 147 “ “ Sautéd and Fried, 148 “ “ Braised, 148 “ or Mutton Chops (en Papillote), 148 Blanquette of Veal, 149 Blind Hare, 150 Bewitched Veal, 150 Plain Veal Stew or Pot-pie, 150 To Cook Liver (No. 1), 151 “ (No. 2), 151 Calf’s Brains, 151

SWEET-BREADS.

Sweet-breads Fried, 152 “ à la Milanaise, 153 “ Larded and Braised, 153 Sweet-breads Baked, 154 Sweet-bread Fritters, 154 “ Croquettes, 154 Skewer of Sweet-breads, 155

MUTTON.

Leg of Mutton Boiled, 156 Mutton Cutlets, 156 Ragouts, 156 Another Ragout, 157 Sheep’s Tongues, with Spinach, 158 “ “ à la Mayonnaise, 158 “ “ with Sauce Tartare, 158

LAMB.

Lamb, Leg of, Roasted, 159 “ Fore Quarter of, Roasted, 159 “ Chops, 159 Saddle of Lamb or Mutton, 159 Lamb Croquettes, 160 Sheep’s Kidneys, 160

PORK.

To Cure Bacon, 161 Roast Little Pig, 161 Pork, Roast, 161 “ Cutlets, Broiled, 162 Pork and Beans, 162 Boston Baked Beans, 162 Entrée of Apples and Pork, 163 Sausages, 163 Hams, to Cure, 163 Ham, to Boil, 164 “ and Eggs, 164 “ to Fry or Sauté, 164 Pork Fried in Batter, or Egged and Bread-crumbed, 164 Breakfast-bacon Dish (Mrs. Trowbridge’s), 164 Rashers of Pork, 165 Sandwiches (No. 1), 165 “ (No. 2), 165 Small Rolls, with Salad Filling, 165

POULTRY.

Turkey, Roast, 166 Stuffing for Baked Turkey, Chicken, Veal, and Lamb, 167 Stuffing for Roast Turkeys, Chickens, Ducks, and Geese, 167 Chestnut, Potato, Veal, and Oyster Stuffings, 168 Turkey, Boiled, 168 “ or Chicken Hash, 168 “ Braised, 168 “ Galantine, or Boned Turkey, 169 Mixed Spices for Seasoning, 170 Boned Turkey or Chicken (Simple), 170 Chickens, 171 Chickens, Spring, 171 “ “ Baked, 172 “ Roast and Boiled, 172 Chickens or Fish, Baked, 172 “ Fricassee of (No. 1), 173 “ “ (No. 2), 174 “ Ranaque, 174 Chicken Breasts, 175 “ Deviled, with Sauce, 175 “ Croquettes (No. 1), 175 “ “ (No. 2), 176 “ Cutlets, 176 “ with Macaroni or with Rice, 177 “ Chetney of, 177 “ Curry of, 178 “ for Supper, 178 To Fringe Celery for Garnishing, 179 Chicken Livers, 179 Turkish Pilau, 179

GEESE, DUCKS, AND GAME.

Goose, Roast, 180 “ Stuffing, 181 Ducks, 181 “ Wild, 181 “ and Pease, Stewed, 181 “ Stewed, 182 “ Fillet of, 182 Poivrade Sauce, 182 Pigeons Stewed in Broth, 182 “ Roast, 183 “ Broiled, 183 Prairie-chicken or Grouse, 183 “ to Choose a Young, 184 “ or Grouse, Roasted, 184 Quails Parboiled and Baked, 184 “ Roasted, 185 Bread-sauce, for Game, 185 Cutlets of Quails or of Pigeons, 185 Scollops of Quails, with Truffles, 186 Espagnole Sauce, 186 Quails Broiled, 187 “ Braised, 187 Snipe and Woodcock Fried, 187 “ “ Roasted, 187 Reed-birds, 188 Plovers, 188 Pheasants, 188 _Venison_, 188 Venison, the Saddle of, 188 “ Haunch of, Roast or Baked, 189 “ Steaks, to Broil, 189 “ Stewed, 189 Rabbits Roasted, 189 “ Baked, 190

VEGETABLES.

Vegetables, to Preserve the Color, 190 Potatoes Boiled (No. 1), 190 “ to Boil (No. 2), 191 “ Mashed, 191 “ à la Neige, 192 “ to Bake, 192 “ in Cases, 192 “ Baked with Beef, 192 “ à la Parisienne, 193 “ Saratoga, 193 “ Fried, 194 “ Lyonnaise, 194 Potato Croquettes, 194 “ Roses, 195 Potatoes for Breakfast, 195 Potato Puff, 195 Potatoes, Shoo-fly, 195 Turnips, 195 “ in Sauce, 196 Parsnips Sautéd, 196 Parsnip Fritters, 196 Oyster-plant Fritters, 197 Oyster-plants Stewed, 197 Carrots, 197 Beets, 197 Cauliflower, with White Sauce, 197 Cauliflowers, with Cheese, 198 Asparagus, 198 Pease, 199 Spinach, 199 Tomatoes, Stewed, 200 “ with Mayonnaise Sauce, 226 “ Stuffed and Baked, 200 Onions, 201 “ with Cream, 201 String-beans, 201 “ in Salad, 226 Lima Beans, 201 “ “ with Cream, 202 Celery, Fried, 202 Egg-plant, 202 Cabbage, to Boil, 202 “ Stewed, 203 Corn Boiled on the Cob, 203 “ Mock Oysters, 203 “ Custard, to be served as a Vegetable, 203 “ Pudding for Tea, 204 “ Grated, Sautéd, 204 Cranberries, to Cook, 204 Artichokes, 204 Apples, Fried, for Breakfast, 204 A Rice Dish (Risotto à la Milanaise), 204 Another Rice Dish, 205 Mushrooms in Crust (Croûte aux Champignons), 205 Flaxseed for a Centre-piece, 205

CASSEROLES, 205

SHELLS, OR COQUILLES.

Chickens in Shells, 206 Oysters “ “, 207 Fish “ “, 207 Lobsters or Shrimps in Shells, 207 Mushrooms in Shells, 207

POTTING.

Ham, Potted, 208 Tongue, “ , 208 Beef, “ , 208 Birds, Potted, 208 Fish, “ , 209 Chicken, Tongue, or Ham, Potted, 209

MACARONI.

Macaroni, with Cheese, 209 “ and Welsh Rare-bit, 210 “ with Sweet-breads, 210 Macaroni, with Tomato-sauce, 210 “ au Gratin, 211 Crackers, with Cheese, 211

EGGS.

Eggs, Boiled, 212 “ Poached, 212 “ “ on Anchovy Toast, 213 “ Stuffed (No. 1), 213 “ “ (No. 2), 213 “ “ with Cheese, 213 _Omelets_, 214 Omelet, Plain, 214 “ with Tomatoes, 215 “ “ Green Pease, 216 “ “ Ham, 216 “ “ Fine Herbs, 216 “ “ Mushrooms, 216 Omelet, with Shrimps, 216 “ “ Oysters, 216 “ “ Cheese (Fondue), 216 “ “ “ and Macaroni, 217 “ Soufflé, Fried, 217 “ Sweet, 217 “ with Rum, 218 “ Soufflé, 218 “ with Cauliflowers, Asparagus Points, or other Vegetables, 219

SALADS.

Sauce Mayonnaise, 220 “ à la Ravingote, 221 “ Mayonnaise (red), 222 French Dressing, 222 _Combinations_, 223 Lettuce, 223 Potato Salad, 224 Cold Slaw, 224 Salad of Vegetables, 225 Mayonnaise of Cauliflower, 225 “ of Tomatoes, 226 String-beans in Salad, 226 Chicken Salad (No. 1), 227 “ “ (No. 2), 228 Mayonnaise of Salmon, 228 Salad à la Filley, 228

FRITTERS.

Fritter Batter, French (No. 1), 229 “ “ (No. 2), 229 Fritters--Pine-apple, Apple Preserve, or Peach, 229 Fritters, Oyster or Clam (No. 1), 230 “ Clam (No. 2), 230 “ Kentish, 230 Fried Cream (Crème Frite), 230 Fritters--Peach, Apricot, or Apple, 231 Fritters, Bread, 231 “ Pork, 164 “ Corn, 232 “ Apple, 232

PASTRY.

Puff Paste, 233 “ “ Carême’s Receipt for, 234 To make the Pies, 236 Pie Paste of Lard and Butter, 236 A Common Paste, 236 An Apple-pie, 236 “ “ (Plain), 237 Fruit and Berry Pies, or Tarts, 237 Pie, Lemon (No. 1), 237 “ “ (No. 2), 238 “ Orange, 238 Pie, Pumpkin (No. 1), 238 “ “ (No. 2), 239 “ Mince (No. 1), 239 “ “ (No. 2), 239 “ Potato, 240 “ Pine-apple, 240 “ Chess, 240 Small Vols-au-vent, or Patty-cases, 241 Oysters for Vols-au-vent, Scallop-shells, or served on Buttered Toast for Breakfast (No. 1), 241 Oysters for Vols-au-vent, Scallop-shells, or served on Buttered Toast for Breakfast (No. 2), 242 Vols-au-vent of Oysters (No. 3), 242 “ of Sweet-breads, 242 “ of Chickens, Veal, Game, Shrimps, Salmon, Mushrooms, etc., 243 Vols-au-vent, with Strawberries, Raspberries, etc., 243 “ with Strawberries, etc., 243 Lemon Paste, 244 Mince-meat Patties, 244 Cream Rissoles (Rissoles à la Crème), 244

CANNING.

To Can Tomatoes, 245 “ Peaches, 246 “ String-beans, 246 “ Okra and Tomatoes, 246 “ Raspberries, 247 To Can Greengages, 247 “ Corn, 247 “ Succotash, 247 “ Corn and Tomatoes, 247

PRESERVES, MARMALADES, AND COMPOTES.

Preserves, Sirup for, 249 “ Citron, 250 “ Quince, 250 “ Tomato, 251 “ Grape, 251 “ Apple Ginger, 251 Candied Fruits, 252 _Marmalades_, 252 Marmalade, Quince, 252 “ Peach, 252 “ Orange, 253 Jam, Raspberry, 253 Jam, Greengage, 253 Brandy Peaches, 253 To Jelly Fruits, 254 Jelly, Currant (No. 1), 254 “ “ (No. 2), 255 “ “ (Mrs. Walworth’s), 256 _Compotes_, 256 Compotes, Sirup for, 256 Compote of Peaches and Apricots, 257 Compote of Apples, 257 “ a Beautiful Stuffed, 257

PICKLES AND CATCHUPS.

Pickles, for Country Use, 257 Pickle, Indian, 258 “ Chowchow, 258 To Pickle Cauliflowers, 259 Pickled Walnuts, 259 “ Green Tomatoes and Onions, 259 “ Onions, 260 Pickled Bell-peppers, 260 Pickles, Ripe Cucumber, 260 Sweet Pickled Peaches, 260 Strawberry Pickle, 261 Catchup, Tomato (No. 1), 261 “ “ (No. 2), 261 “ Gooseberry, 261 “ Cucumber, 262

CHEESE.

Welsh Rare-bit, 264 Cottage Cheese, 265 Ramekins, 265 Ramekins, with Ale (Warne), 265 “ Pastry (Warne), 266

SWEET SAUCES FOR PUDDINGS.

Sauce, Butter, 266 Sauces, Sirup, 266 Sauce, a Plain and Cheap, 266 “ Same, Richer, 267 “ Whipped-cream, 267 Sauces, Fruit, 267 Sauce, Strawberry (for Baked Puddings), 268 Boiled Custard Sauce, 268 A Good Sauce for Puddings, 268 Sabyllon, 268 Caramel Sauce, 269

PUDDINGS AND CUSTARDS.

Plum-pudding, with Brandy or Rum (Gouffé), 269 “ (No. 2), 270 Pudding with Remains of Plum-pudding, 270 “ Plainer Fruit, 270 “ Suet, 271 “ Prune, 271 “ Eve’s, 271 “ a Spiced Apple, 271 “ Cottage, 272 “ Minute, 272 “ Nantucket Berry, 272 “ Gelatine, 272 “ Tapioca, 273 Tapioca Cream, 273 Pudding, Cabinet, 273 Puddings, Batter, Baked, 274 Pudding, Roly-poly, Boiled, 274 Berry Rolls, Baked, 274 Pudding, Swedish, 274 “ Cherry, 275 “ a Corn-starch, 275 “ Cocoa-nut, 275 “ Chocolate, 276 Puddings, Cocoa-nut, in Paper Cases, 276 Egg Soufflé, in Paper Cases, 277 Pudding, Snow, 277 Custard, Boiled (No. 1), 277 “ “ (No. 2), 278 Apple Méringue, 278 Baked Apples, 278 Friar’s Omelet, 279 Floating Islands, 279 Pudding, Tipsy, 279 “ Lemon, 280 Blanc-mange, 280 Pudding, Corn-starch, 280 “ Bread, 281 “ Bread-and-butter, 281 “ Bread, Fried, 282 “ Indian-corn, 282

BAVARIAN CREAMS, ETC.

Bavarian Cream, Vanilla, 283 “ “ Chocolate, 283 “ “ Strawberry, 283 “ “ Almond, 283 “ “ Peaches, 284 “ “ Pine-apple, 284 “ “ Coffee, 284 Charlotte-russe, 285 Ambrosia, 286

DESSERTS OF RICE.

Rice, to Boil, 286 Rice-pudding, 286 Rice-cones, 287 Rice-cake, with Peaches, 287 Ground Rice-pudding, with Chocolate Sauce, 287 Rice-cake, with Pine-apple, 287 Orange Snow-balls, 288 Apple “, 288 Rice Soufflé, 288 “ Croquettes, 289 “ Pancakes, with Preserves, 289

WINE JELLIES.

Jelly, Wine, 290 “ Orange (molded with Quarters of Oranges), 291 “ Lemon, 291 Macedoine of Fruits, 292 Jellies, Fancy, 292 What to do with Parts of Jelly left over in Winter, 293 Jelly, Calf’s-foot, 293 “ Whipped, with Fruits, 294

CAKE.

Cake, Sponge, 295 “ White, 295 Jumbles, 296 “ Almond, 296 Cake, Cocoa-nut, 296 “ Fruit, 297 “ English Pound, 297 “ Boston Cream, 297 Crullers, 298 Doughnuts, 298 Bread-cake, 298 Gingerbread (No. 1), 298 “ (No. 2), 299 Cake, Chocolate, 299 “ Mountain, 299 Cream Cake or Pie, 300 Sponge Jelly-cake, 300 Cocoa-nut Cones, 300 Croquante Cake, 301 To Blanch Almonds, 301 Rebecca Cake, 301 Ginger-snaps, 301 Plain Cookies, 301 Almond Macaroons, 302 Lady’s-fingers, 302 Méringues à la Crème, 302 German Cake, 303 Ranaque Buns, 304 Frosting, 304 Boiled Icing, 305

CANDIES.

Caramels, 305 Candy, White-sugar, 305 Candy, Vinegar, 306

ICES.

Cream, Frozen Whipped, 307 Ice-cream, Vanilla, 307 Cream, Delmonico Vanilla, 307 Ice-cream, Chocolate, 308 To Make a Mold of Chocolate and Vanilla Creams, 308 Ice-cream, Strawberry, 308 Cream, Napolitaine, 309 Ice-cream, Chocolate Fruit, 309 Frozen Fruit Custard, 309 Ice-cream, German Steamer, Baked, 310 Pine-apple Ice-cream Pudding, 310 Iced Rice-pudding, 311 Biscuit Glacés, in Small Cases, 312 “ “ (Francatelli), 312 Nesselrode Pudding (Carême’s Receipt), 312 Iced Pudding, 313 Tutti Frutti, 313 Fresh Peaches Half Frozen, 314 Peaches and Cream Frozen, 314 Ice, Lemon, 314 “ Currant, 314

COOKERY FOR THE SICK.