f - : LEEDS UNIVERSITY LIBRARY Classmark: mat) 06 01 120 1323 THE UNIVERSITY LIBRARY LEEDS ETT ( Theodore Francis ) Classmark okery ■5 92 Digitized by the Internet Archive in 2015 https://archive.org/details/b21530348_0004 ARTISTIC DESSERT DISHES . N°1 Sliced Oranges Willi powdered Sugar, Sherry 6k Bay Leaves . N?2 Melon decorated with Gold Leaves & cut in portions 6c tied. N°3 Gilt Rustic Wood Centre, Ornament for mixed Fruit N°4 Walnuts Peeled 8: Placed back in their Shells , tied with Ribbon Anyone with a* little . taste 6c ingenuity ... - N? 5 Pine -Apple Cut & tied 8: dressed with powdered Sugar 8< own heaves N?6 Strawberries picked 8c clotted cream dressing on top. N?7 Red 8c white Currants , picked Raspberries . N°8 Cherries tied in bunches can make N?3 -Centre. Gild with Gold Paint- THE ENCYCLOPEDIA OB' A Complete Dictionary of all pertaining to the Art of Cookery ahd Table Seryice. ILLUSTRATED with COLOURED PLATES and ENGRAVINGS, by HAROLD FURNISS, GEORGE CRU IKS HANK, W. MUNN ANDREW , and others. EDITED BY THEODORE FRANCIS GARRETT, Author of “ The Chef's Memoranda ," “ Plain and Artistic Cookery ,” “ Little-known Foods," “ Ice and Ice-Making," “ The Manufacture of British Wines , &sc.," “ 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 I “ 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.B'. 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; 1 st 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 Cinsine to Lord Harewood ; Silver Medal, 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 Cinsine, Great Eastern Hotel, London. C. WiLLlN, Chef de Cuisine, late of the Grand Hotel Bristol ; ist Prize in Open Turtle Competition. Division IV. — Gri to Mus. 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. UNIVERSITY LIBRARY LEEDS THE ENCYCLOPAEDIA OF PRACTICAL COOKERY. 721 Grilli n g — continued .

AI-modernized reading of the original text

f - : LEEDS UNIVERSITY LIBRARY Classmark: mat) 06 01 120 1323 THE UNIVERSITY LIBRARY LEEDS ETT ( Theodore Francis ) Classmark okery ■5 Digitized by the Internet Archive in 2015 https://archive.org/details/b21530348_0004 ARTISTIC DESSERT DISHES . N°1 Sliced Oranges Willi powdered Sugar, Sherry 6k Bay Leaves . N?2 Melon decorated with Gold Leaves & cut in portions 6c tied. N°3 Gilt Rustic Wood Centre, Ornament for mixed Fruit N°4 Walnuts Peeled 8: Placed back in their Shells , tied with Ribbon Anyone with a* little . taste 6c ingenuity ... - N? 5 Pine -Apple Cut & tied 8: dressed with powdered Sugar 8< own heaves N?6 Strawberries picked 8c clotted cream dressing on top. N?7 Red 8c white Currants , picked Raspberries . N°8 Cherries tied in bunches can make N?3 -Centre. Gild with Gold Paint- THE ENCYCLOPEDIA OF A Complete Dictionary of all pertaining to the Art of Cookery ahd Table Service. ILLUSTRATED with COLOURED PLATES and ENGRAVINGS, by HAROLD FURNISS, GEORGE CRUIKSHANK, W. MUNN ANDREW , and others. EDITED BY THEODORE FRANCIS GARRETT, Author of “ The Chef's Memoranda ," “ Plain and Artistic Cookery ,” “ Little-known Foods," “ Ice and Ice-Making," “ The Manufacture of British Wines , &sc.," “ 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 I “ 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; 1 st 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 Cinsine 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 Cinsine, Great Eastern Hotel, London. C. Willin, Chef de Cuisine, late of the Grand Hotel Bristol ; ist Prize in Open Turtle Competition. Division IV. — Gri to Mus. 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. UNIVERSITY LIBRARY LEEDS Grilli n g — continued .

The encyclopaedia of practical cookery