UNIVERSITY LIBRARY
LEEDS
LEEDS UNIVERSITY LIBRARY
Classmark:
CGO0-1
( Theodore
cis )
ilassmark
f
Digitized by the Internet Archive
in 2015
https://archive.org/details/b21530348_0002
ARTISTICALLY SERVED ICES.
1. Asparagus Ice flavoured, with Asparagus Flavouring.
2. Violet Ice flavoured with Violet Flavouring, and studded with
Crystallized Violets.
5 Strawberry, Lemon, Raspberry,
3. Bunches of Roses, Violets, Primroses, Carnations, Orange
Blossoms dressed with Ivy Leaves.
4. Three different Roses, also flavoured as Flowers.
Chocolate, Cafe au Lait, Orange.
■ — -
THE
ENCYCLOPAEDIA
OF
A COMPLETE DICTIONARY OF ALL PERTAINING TO THE ART OF
Cookery and Table Seryice.
ILLUSTRATED with COLOURED PLATES and ENGRAVINGS, by HAROLD FURNISS,
GEORGE CRUIKSHANK, IV. MUNN ANDREW , and others.
EDITED BY
THEODORE FRANCIS GARRETT,
Author of “ The Chef's Memoranda ," “ Plain mid Artistic Cookery ," “ Little-known Foods," “ Ice and Ice-Making ," “ The
Manufacture of British Wines, &S!c.," “ Ball Suppers and their Service," “ Wine Adulteration ," “ Savoury Suppers,"
“ Muffins and Crumpets ,” “ Sandwiches ," “ American Drinks ,” “ Confectionery! “ Notes on Curries,"
“ Loving-Cups," “ Antiquity of Cheese ," “ Good Coffee ,” “ Lives of Famous Cooks," and numerous
other Serial and Special Papers in Technical and Domestic Publications.
Assisted by WILLIAM A. RAWSON (Cook and Confectioner to Messrs. Ring and Brymer, Caterers for City of London
and other Banquets ; Sec. of the Original U.F. Society of Cooks and Confectioners) ;
And, in Special Departments, by the following and other distinguished CHEFS DE CUISINE
and CONFECTIONERS:
C. J. Corblet, Chef de Cuisine, Bute House, W. ; Grand
Diploma of Honour; ist Grand Prize, 1887; 1st Gold
Medal of ist Class, 1885.
J. Detraz, Chef de Cuisine, Hotel Metropole, London.
J. Fiorillo, Chef de Cuisine, late of Hotel Victoria,
London ; Grand Prix d’Honneur, Paris, 1889 ; ist
Prize, Gold Medal, 1885 ; Champion Silver Medal.
1885 ; ist Prize, Gold Medal, 1888 ; ist Prize, Gold
Medal, 1889.
G. Heywood, Chef de Cuisine, and President of the
Original U.F. Society of Cooks and Confectioners.
C. Norwak, Confectioner, Gold and Silver Medallist in
Sugar-Flowers and Piping, London, 1889.
L. Lecomte, Chef de Cuisine to Lord Harewood ; Silver
M edal, Exposition Culinaire Internationale, London, 1885;
Diploma of Honour, Grand Prize, and Gold Medal, Expo-
sition Culinaire Internationale, London, 1887.
C. Reichert, Confectioner to Messrs. W. and G. Buszard.
A. Thoumire, Chef de Cuisine to Sir Julian Goldsmid ;
Silver Medal for Turtle Dinner of 13 Dishes, Universal
Cookery and Food Exhibition, 1889; Bronze Medal
for Menu Design, 1889 ; and Vermillion Medal, Expo-
sition Culinaire, 1887.
T. Wallace, Chef de Cuisine , Great Eastern Hotel, London.
C. WiLLlN, Chef de Cuisine, late of the Grand Hotel
Bristol ; ist Prize in Open Turtle Competition.
Division II. — Cak to Cro.
LONDON: L. UPCOTT GILL.
Sole Agent: A. W. COWAN, 30 and 31, NEW BRIDGE STREET, LONDON, E.C.
LONDON :
A. BRADLEY, LONDON AND COUNTY PRINTING WORKS, DRURY LANE, W.C.
TEE ENCYCLOPAEDIA OF PRACTICAL COOKERY.
241
Cakes — continued.
Lady Cake. — (1) Mix well together lib. of caster sugar, Jib.
of flour, Jib. of butter, and the whites of fourteen eggs.
Flavour with 2 drops of oil of bitter almond, and bake on a
buttered tin.
Page 0
Presented as published in 1890. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
UNIVERSITY LIBRARY LEEDS
LEEDS UNIVERSITY LIBRARY
Classmark:
CGO0-1
( Theodore cis )
ilassmark
f
Digitized by the Internet Archive
in 2015
https://archive.org/details/b21530348_0002
ARTISTICALLY SERVED ICES.
1. Asparagus Ice flavoured, with Asparagus Flavouring.
2. Violet Ice flavoured with Violet Flavouring, and studded with
Crystallized Violets.
5. Strawberry, Lemon, Raspberry,
3. Bunches of Roses, Violets, Primroses, Carnations, Orange
Blossoms dressed with Ivy Leaves.
4. Three different Roses, also flavoured as Flowers.
Chocolate, Cafe au Lait, Orange.
■ — -
THE
ENCYCLOPAEDIA
OF
A COMPLETE DICTIONARY OF ALL PERTAINING TO THE ART OF
Cookery and Table Seryice.
ILLUSTRATED with COLOURED PLATES and ENGRAVINGS, by HAROLD FURNISS, GEORGE CRUIKSHANK, IV. MUNN ANDREW , and others.
EDITED BY
THEODORE FRANCIS GARRETT,
Author of “ The Chef's Memoranda ," “ Plain mid Artistic Cookery ," “ Little-known Foods," “ Ice and Ice-Making ," “ The Manufacture of British Wines, &S!c.," “ Ball Suppers and their Service," “ Wine Adulteration ," “ Savoury Suppers,"
“ Muffins and Crumpets ,” “ Sandwiches ," “ American Drinks ,” “ Confectionery! “ Notes on Curries,"
“ Loving-Cups," “ Antiquity of Cheese ," “ Good Coffee ,” “ Lives of Famous Cooks," and numerous other Serial and Special Papers in Technical and Domestic Publications.
Assisted by WILLIAM A. RAWSON (Cook and Confectioner to Messrs. Ring and Brymer, Caterers for City of London and other Banquets; Sec. of the Original U.F. Society of Cooks and Confectioners);
And, in Special Departments, by the following and other distinguished CHEFS DE CUISINE
and CONFECTIONERS:
C. J. Corblet, Chef de Cuisine, Bute House, W. ; Grand Diploma of Honour; ist Grand Prize, 1887; 1st Gold Medal of ist Class, 1885.
J. Detraz, Chef de Cuisine, Hotel Metropole, London.
J. Fiorillo, Chef de Cuisine, late of Hotel Victoria, London ; Grand Prix d’Honneur, Paris, 1889 ; ist Prize, Gold Medal, 1885 ; Champion Silver Medal. 1885 ; ist Prize, Gold Medal, 1888 ; ist Prize, Gold Medal, 1889.
G. Heywood, Chef de Cuisine, and President of the Original U.F. Society of Cooks and Confectioners.
C. Norwak, Confectioner, Gold and Silver Medallist in Sugar-Flowers and Piping, London, 1889.
L. Lecomte, Chef de Cuisine to Lord Harewood; Silver Medal, Exposition Culinaire Internationale, London, 1885; Diploma of Honour, Grand Prize, and Gold Medal, Exposition Culinaire Internationale, London, 1887.
C. Reichert, Confectioner to Messrs. W. and G. Buszard.
A. Thoumire, Chef de Cuisine to Sir Julian Goldsmid ; Silver Medal for Turtle Dinner of 13 Dishes, Universal Cookery and Food Exhibition, 1889; Bronze Medal for Menu Design, 1889 ; and Vermillion Medal, Exposition Culinaire, 1887.
T. Wallace, Chef de Cuisine , Great Eastern Hotel, London.
C. Willin, Chef de Cuisine, late of the Grand Hotel Bristol; ist Prize in Open Turtle Competition.
Division II. — Cak to Cro.
LONDON: L. UPCOTT GILL.
Sole Agent: A. W. COWAN, 30 and 31, NEW BRIDGE STREET, LONDON, E.C.
LONDON :
A. BRADLEY, LONDON AND COUNTY PRINTING WORKS, DRURY LANE, W.C.
Cakes — continued.
Lady Cake. — (1) Mix well together lib. of caster sugar, Jib. of flour, Jib. of butter, and the whites of fourteen eggs. Flavour with 2 drops of oil of bitter almond, and bake on a buttered tin.