To clarify Sugar
To boil Sugar fnm Syrup to Candy
Caramel .
Caramel ( the quickest way)
Barley-sugar .
Nougat ;
Ginger-candy .
Page
. 562
or to
563
ib.
564
ib.
565.
Orange-flower Candy
Orange-flower Candy {another receipt)
Cocoa-nut Candy ....
Everton Toffee . . ,
Chocolate Drops . -
Chocolate Almonds . , , ,
Seville Orange Paste . ® .
Page
. 565
. 666
. ib.
. 567
. ib.
.. 568
. ib.
CHAPTER XXVIII.
DESSERT DISHES.
Dessert Dishes 569
Pearled Fruit, or Fruit en Chemise . . 570
Salad of mixed Summer Fruits . . ib.
Peach Salad ib.
Orange Salad 571
Tangerine Oranges ib.
Peaches in Brandy {Rotterdam receipt) . ib.
Branched Morelia Cherries . . . ib.
Baked Compbte of Apples {our little
lady’s receipt) . . .572
Dried Norfolk Biffins . . . ib.
Normandy Pippins .
. 572
Stewed Pruneaux de Tours,
or Tears
dried Plums
. 573
To bake Perns .
. ib.
Stewed Pears ....
. . ib.
Boiled Chestnuts
. 574
Roasted Chestnuts .
. . ib.
Almond Shamrocks {very good
arid very
pretty) ....
. ib.
Small Sugar Souflffis
. . 575
Ices. . .
. . ib.
CHAPTER XXIX.
SYRUPS, LIQUEURS, ETC.
Strawberry Vinegar, of delicious flavour . 577
Very fine Raspberry Vinegar . ... 578
Fine Currant Syrup, or Sirop de Groseilles 579
Cherry Brandy {Tappington Everard re-
ceipt) ib.
Oxford Punch 580
Oxford receipt for Bishop . . . ib.
Cambridge Milk Punch .... 5S1
To mull Wine {an excellent French re-
ceipt) . , . . . . ib.
A Birthday Syllabub . . . . ib.
An admirable cool cup .... 582
The Regent’s, or George the Fourth’s
Punch
Mint Julep {an American receipt) .
Delicious Milk Lemonade
Excellent portable Lemonade .
Excellent Barley Water {Poor Xury's re-
ceipt)
Raisin Wine, which, if long kept, really
resembles foreign
Very good Elderberry Wine .
Very Good Ginger Wine ....
Excellent Orange Wine ....
The Counsellor’s Cup . ,
582
ib.
583
ib.
ib.
ib.
584
ib.
585
ib.
CHAPTER XXX.
COFFEE, CHOCOLATE, ETC.
Coffee 587
To roast Coffee ..... 588
A few general directions for making Coffee 589
Excellent Breakfast Coffee . , . 590
To boil Coffee ...... 591
Cafe Noir ... , . 592
Burnt Coffee, or Coffee a la militaxrs (In
France vulgarly called Gloria) . .592
To make Chocolate ib
A Spanish recipe for making and serving
Chocolate ...... ib#
lo make Cocoa . * 598
XXV 1
TABLE OF CONTENTS
CHAPTER XXXI.
BEE AD.
Page
Remarks jn Home-made Bread • . 594
To purify Yeast for Bread or Cakes . 595
The Oven ib.
A few rules to be observed in making
Bread 596
Household Bread ib.
Bordyke Bread ( Author's receipt ) . . 697
German Yeast (and Bread made with
German Yeast) 598
'Professor Liebig’s Bavarian Brown Bread
( very nutritious and wholesome) . 599
English Brown Bread . . . ib.
Unfermented Bread .
Page
. . 599
Potato Bread .
. . 600
Dinner or Breakfast Bolls
. . ib.
Geneva Bolls or Buns
. . 601
Busks
. 602
Excellent Dairy Bread, made
without
Yeast {Author's receipt) . . . ib.
To keep Bread 603
To freshen stale Bread (and Pastry, &c.)
and preserve it from mould . . ib.
To know when Bread is sufficiently baked 604
On the proper fermentation of Dough . ib.
CHAPTER XXXII.
EOEEIGN AND JEWISH! COOKEEY.
foreign and Jewish Cookery . . .605
IRemarks on Jewish Cookery . . . 606
(Jewish Smoked Beef . • • . ib.
Chorissa (or Jewish Sausage) with Bice . 607
To fry Salmon and other Pish in Oil {to
sene cold) . . • • . ib.
J ewish Almond Pudding . 608
Page 17
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
To clarify Sugar To boil Sugar fnm Syrup to Candy Caramel .
Caramel ( the quickest way) Barley-sugar .
Nougat ;
Ginger-candy .
Page . 562
or to
ib.
ib.
Orange-flower Candy Orange-flower Candy {another receipt) Cocoa-nut Candy .... Everton Toffee . . ,
Chocolate Drops . -
Chocolate Almonds . , , ,
Seville Orange Paste . ® .
Page . 565 . 666 . ib. . 567 . ib. .. 568 . ib.
CHAPTER XXVIII.
Dessert Dishes 569
Pearled Fruit, or Fruit en Chemise . . 570
Salad of mixed Summer Fruits . . ib.
Peach Salad ib.
Orange Salad 571
Tangerine Oranges ib.
Peaches in Brandy {Rotterdam receipt) . ib. Branched Morelia Cherries . . . ib.
Baked Compbte of Apples {our little lady’s receipt) . . .572
Dried Norfolk Biffins . . . ib.
Normandy Pippins .
. 572
Stewed Pruneaux de Tours,
or Tears
dried Plums
. 573
To bake Perns .
. ib.
Stewed Pears ....
. . ib.
Boiled Chestnuts
. 574
Roasted Chestnuts .
. . ib.
Almond Shamrocks {very good
arid very
pretty) ....
. ib.
Small Sugar Souffles
. . 575
Ices. . .
. . ib.
CHAPTER XXIX.
Strawberry Vinegar, of delicious flavour . 577
Very fine Raspberry Vinegar . ... 578
Fine Currant Syrup, or Sirop de Groseilles 579 Cherry Brandy {Tappington Everard receipt) ib.
Oxford Punch 580
Oxford receipt for Bishop . . . ib.
Cambridge Milk Punch .... 5S1 To mull Wine {an excellent French receipt) . , . . . . ib.
A Birthday Syllabub . . . . ib.
An admirable cool cup .... 582
The Regent’s, or George the Fourth’s
Punch
Mint Julep {an American receipt) . Delicious Milk Lemonade Excellent portable Lemonade .
Excellent Barley Water {Poor Xury's receipt)
Raisin Wine, which, if long kept, really resembles foreign Very good Elderberry Wine .
Very Good Ginger Wine .... Excellent Orange Wine .... The Counsellor’s Cup . ,
ib.
ib.
ib.
ib.
ib.
ib.
CHAPTER XXX.
Coffee 587
To roast Coffee ..... 588
A few general directions for making Coffee 589 Excellent Breakfast Coffee . , . 590
To boil Coffee ...... 591
Cafe Noir ... , . 592
Burnt Coffee, or Coffee a la militaxrs (In France vulgarly called Gloria) . .592
To make Chocolate ib
A Spanish recipe for making and serving Chocolate ...... ib#
lo make Cocoa . * 598
XXV 1
CHAPTER XXXI.
BEE AD.
Page
Remarks jn Home-made Bread • . 594
To purify Yeast for Bread or Cakes . 595
The Oven ib.
A few rules to be observed in making
Bread 596
Household Bread ib.
Bordyke Bread ( Author's receipt ) . . 697
German Yeast (and Bread made with
German Yeast) 598
'Professor Liebig’s Bavarian Brown Bread ( very nutritious and wholesome) . 599 English Brown Bread . . . ib.
Unfermented Bread .
Page . . 599
Potato Bread .
. . 600
Dinner or Breakfast Bolls
. . ib.
Geneva Bolls or Buns
. . 601
Busks
. 602
Excellent Dairy Bread, made
without
Yeast {Author's receipt) . . . ib.
To keep Bread 603
To freshen stale Bread (and Pastry, &c.)
and preserve it from mould . . ib.
To know when Bread is sufficiently baked 604 On the proper fermentation of Dough . ib.
CHAPTER XXXII.
EOEEIGN AND JEWISH! COOKEEY.
foreign and Jewish Cookery . . .605
IRemarks on Jewish Cookery . . . 606
(Jewish Smoked Beef . • • . ib.
Chorissa (or Jewish Sausage) with Bice . 607
To fry Salmon and other Pish in Oil {to sene cold) . . • • . ib.
J ewish Almond Pudding . 608