Good Yorkshire Pudding . .
Common Yorkshire Pudding .
Normandy Pudding [good)
Common baked Raisin Pudding
A richer baked Raisin Pudding
Page
. 440
. 441
. ib.
. ib.
. 442
PaA3
The Poor Author’s Pudding . . . 442
Pudding h la Paysanne ( cheap and goal) . ib.
The Curate’s Pudding . . . . ib.
A light baked Batter Pudding . . 443
CHAPTER XXII.
EGGS AND MILK.
To preserve Eggs fresh for many weeks . 444
To cook Eggs in the shell without boiling
them ( an admirable receipt ) . . 445
To boil Eggs in the shell . . . ib.
To dress the Eggs of the Guinea Fowl
and Bantam 446
To dress Turkeys Eggs .... 447
Forced Turkeys’ Eggs (or Swans’), an
excellent entremets ... ib.
To boil a Swan’s Egg hard . . . 448
Swan’s Egg en Salads . . „ 448
To poach Eggs of different kinds . . 4f9
Poached Eggs with Gravy ((Eufs Pochss
au Jus. Entremets.) . . , ib.
CEiifs au Plat 450
Milk and Cream ib.
Devonshire, or Clotted Cream . . . 451
Du Lait a Madame ib.
Curds and Whey . ... ib.
Devonshire Junket . . 452
CHAPTER XXIII.
SWEET DISHES, OR ENTREMETS.
To prepare Calf’s Feet Stock .
To clarify Calf’s Feet Stock .
To clarify Isinglass
Spinach Green, for colouring Sweet
Dishes, Confectionary, or Soups
Pcepared Apple or Quince Juice
Cocoa-nut flavoured Milk (for Sweet
Dishes, &c.)
Remarks upon Compotes of Fruit, or Fruit
stewed in Syrup ....
Compote of Rhubarb ....
of Green Currants .
of Green Gooseberries
of Green Apricots .
of Red Currants . . .
of Raspberries ....
of Kentish or Flemish Cherries
of Morelia Cherries .
of the green Magnum Bonum,
or Mogul Plum ....
of Damsons ....
of ripe Magnum Bonums, or
Mogul Plums
of the Shepherd’s and other
Bullaces
of Siberian Crabs
of Peaches
Another receipt for stewed Peaches
Compote of Barberries for Dessert .
Black Caps, par excellence (for the Second
Course, or for Dessert)
Gateau de Pommes
Gateau of mixed Fruits (good) .
Calf’s Feet Jelly (entremets) .
Another receipt for Calf’s Feet Jelly
Modern varieties of Calf’s Feet JeUv
453
454
ib.
455
456
ib.
457
ib.
ib.
ib.
ib.
458
ib.
ib.
ib.
ib.
ib.
ib.
ib.
459
ib.
ib.
460
ib.
461
ib.
Apple Calf’s Feet Jelly . . . 464
Orange Calf’s Feet J elly (Author's receipt) ib.
Orange Isinglass J elly .... 465
Very fine Orange Jelly (Sussex Place re-
ceipt) . . . . ib.
Oranges filled with Jelly .... 466
Lemon Calf’s Feet Jelly . . . .467
Constantia J elly . * . . . . ib.
Rhubarb I singlass J elly (Author's original
receipt) (good) 468
Strawberry Isinglass J elly . . . ib.
Fancy Jellies, and J elly in Belgrave mould 469
Queen Mab’s Pudding (an elegant summer
dish) 470
Nesselrdde Cream 471
Creme a la Comtesse, or the Countess’s
Cream 472
An excellent Trifle 473
Swiss Cream, or Trifle (very good) . . ib.
Tipsy Cake, or Brandy Trifle . . . 474
Chantilly Basket filled with whipped
Cream and fresh Strawberries . . ib.
Very good Lemon Cream, made without
Cream 475
Fruit Creams, and Italian Creams . . ib.
Very superior whipped Syllabubs . . 476
Good common Blanc-mange, or Blanc
Manger (Author's receipt) . . ib.
Richer Blanc-mange . . . . 477
Jaumange,ox Jaune Manger; sometimes
called Dutch Flummery . . . ib
Extremely good Strawberry Blanc-mange,
or Bavarian Cream . . . . ib.
Quince Blanc-mange (delicious) . . 478
Quince Blanc-mange, with Almond Cream ib.
Apricot Blanc-mange, or Crime Parisimne 479
TABLE OF CONTENTS.
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Page 14
Presented as published in 1884. 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
Good Yorkshire Pudding . . .
Common Yorkshire Pudding . . . . 441
Normandy Pudding {good) . . . ib.
Common baked Raisin Pudding . . . ib.
A richer baked Raisin Pudding . . 442
Page . 440 . 441 . ib. . ib. . 442
PaA3
The Poor Author’s Pudding . . . 442
Pudding h la Paysanne ( cheap and goal) . ib. The Curate’s Pudding . . . . ib.
A light baked Batter Pudding . . 443
CHAPTER XXII.
To preserve Eggs fresh for many weeks . 444 To cook Eggs in the shell without boiling them ( an admirable receipt ) . . 445
To boil Eggs in the shell . . . ib.
To dress the Eggs of the Guinea Fowl
and Bantam 446
To dress Turkeys Eggs .... 447 Forced Turkeys’ Eggs (or Swans’), an excellent entremets ... ib. To boil a Swan’s Egg hard . . . 448
Swan’s Egg en Salads . . „ 448
To poach Eggs of different kinds . . 4f9
Poached Eggs with Gravy ((Eufs Pochss au Jus. Entremets.) . . , ib.
CEiifs au Plat 450
Milk and Cream ib.
Devonshire, or Clotted Cream . . . 451
Du Lait a Madame ib.
Curds and Whey . ... ib.
Devonshire Junket . . 452
CHAPTER XXIII.
SWEET DISHES, OR ENTREMETS.
To prepare Calf’s Feet Stock .
To clarify Calf’s Feet Stock .
To clarify Isinglass
Spinach Green, for colouring Sweet Dishes, Confectionary, or Soups Pcepared Apple or Quince Juice Cocoa-nut flavoured Milk (for Sweet
Dishes, &c.)
Remarks upon Compotes of Fruit, or Fruit stewed in Syrup ....
Compote of Rhubarb ....
of Green Currants .
of Green Gooseberries
of Green Apricots .
of Red Currants . . .
of Raspberries ....
of Kentish or Flemish Cherries
of Morelia Cherries .
of the green Magnum Bonum,
or Mogul Plum ....
of Damsons ....
of ripe Magnum Bonums, or
Mogul Plums
of the Shepherd’s and other
Bullaces
of Siberian Crabs
of Peaches
Another receipt for stewed Peaches Compote of Barberries for Dessert . Black Caps, par excellence (for the Second Course, or for Dessert)
Gateau de Pommes
Gateau of mixed Fruits (good) .
Calf’s Feet Jelly (entremets) .
Another receipt for Calf’s Feet Jelly Modern varieties of Calf’s Feet JeUv
ib.
ib.
ib. ib. ib. ib.
ib. ib.
ib.
ib.
ib.
ib.
ib.
ib. ib.
ib.
ib.
Apple Calf’s Feet Jelly . . . 464
Orange Calf’s Feet J elly (Author's receipt) ib. Orange Isinglass J elly .... 465 Very fine Orange Jelly (Sussex Place receipt) . . . . ib.
Oranges filled with Jelly .... 466 Lemon Calf’s Feet Jelly . . . .467
Constantia J elly . * . . . . ib.
Rhubarb I singlass J elly (Author's original
receipt) (good) 468
Strawberry Isinglass J elly . . . ib.
Fancy Jellies, and J elly in Belgrave mould 469 Queen Mab’s Pudding (an elegant summer
dish) 470
Nesselrdde Cream 471
Creme a la Comtesse, or the Countess’s
Cream 472
An excellent Trifle 473
Swiss Cream, or Trifle (very good) . . ib.
Tipsy Cake, or Brandy Trifle . . . 474
Chantilly Basket filled with whipped Cream and fresh Strawberries . . ib.
Very good Lemon Cream, made without
Cream 475
Fruit Creams, and Italian Creams . . ib.
Very superior whipped Syllabubs . . 476
Good common Blanc-mange, or Blanc Manger (Author's receipt) . . ib.
Richer Blanc-mange . . . . 477
Jaumange,ox Jaune Manger; sometimes called Dutch Flummery . . . ib
Extremely good Strawberry Blanc-mange, or Bavarian Cream . . . . ib.
Quince Blanc-mange (delicious) . . 478
Quince Blanc-mange, with Almond Cream ib. Apricot Blanc-mange, or Crime Parisimne 479
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