Chocolate Bavarian cream 68
blanc mange 6g
caramels 131
cornstarch pudding 64
cream 69
Chocolates, cream I34
Chocolate cream fondant 134
cream fritters 76
" icing 25
" pie 18
•' roll 36
" sauce 50
custardpie ig
drops 42
eclairs 75
farina pudding. 63
frappe 88&8q
glace 02
icing 24
" boiled 24
icecream 83
" " (without cream) 83
" Porto Rico 83
leckerlets 36
macaroons 43
nut caramels 131
■■ cream 14
pudding S5
" Prince of Wales. 65
sauce, cold si
sherbet 88
souffle 42&S4
tourte, Vienna 34
wafers 41
Christmas cake 31 & 118
„. " . " English 31
Cinnamon buns 114
cake 117
tartlets 22
Citron cake 31
to preserve 140
pudding, steamed 56
Claret cup 8q
frappa 89
punch 91
wine sauce with sago sn
Clean raisins and currants, to. 140
Clear white wine sauce so
Cobbler, apple 53
peach 60
Cochineal color 7
Cocoanut buns 115
candy, Japanese 130
cream balls 130
pie 18
custardpie 19
filling. 14
ice 140
macaroons 43
pudding 55
sherbet 140
sponge taffy 130
steei>les 43
suetpudding 56
CoSee cakes 116
cake, almond 117
" dough.Vienna 117
cakes. French 117 & 118
cake, raisin 117
" streusel 116
" standard dough for 114
cakes and sweet rolls.
sponge for 107
cream 69
eclairs 75
extract for creams&glaces 93
frappe 88&80
^lace 80&93
icecream 83
parfait 94
punch 92
Cold apricot sauce si
cabinet pudding 03
cherry sauce si
chocolate sauce 51
C 159
PAGE
Cold, compote of fruit 5
•' oranges and
bananas 5
compote of strawberries. 6
cornstarch pudding 63
cream sauce 51
meringue paste 12
peach sauce , 51
puddings and side dishes. 63
raspberry sauce 51
rice with fruits 64
sabayonsauce 51
savarin pudding 75
sponge roll with cream or
fruit 74
strawberry sauce 51
College pudding 56
Colors 7
Colored sugar 8
Columbia bread 104
flace 93
icecream 96
pudding, frozen 65
rolls 112
Combinations, ice cream 94
Combination jellies 73
Commercial ice cream 82
Compoteof apples, ba^ed 4
of apples, sliced 4
of apricots s
of baited apples 4
of bananas, oranges and
cocoanut 5
of blueberries 5
of cherries s
cold, oranges & bananas. 5
'■ strawberries 6
of cranberries 5
of currants S
of dried prunes s
of fresh prunes s
of fruits 4
of " forms 72
of gooseberries s
of mixed fruits 72
of oranges 6
of peaches 5
of pears 5
of pineapple 5&6
of plums s
of quinces 5
of raspberries 5
of rhubarb s
sliced apples 4
of strawberries 5
of white clierries s
of whole apples 4
Compressed yeast 99
Conde tarts 21
Condes, Bourbon 43
Condensed cream & milk, use of 14I
Cookies, sugar 38
Corebeille a la chantilly 38 & 74
Corn bread. New Orleans,
yeast raised 123
bread, Southern (family). . 123
griddle cakes 125
muffins 121
pone. Southern 123
Cornstarch blanc mange 64
pudding 55&64
chocolate 64
•• cold 63
Cornet chantilly 75
Cornets of fruit 7s
to make 40
Cornucopia w. whipped cream 75
Cottage pudding S5
pudding, apple S3
" peach 60
Cough drops 129
Cra Dapple jam 3
„ ;■ jelly 3
Cranberries, compote of. 5
Cranberry jelly 3
pie, 17
roll 56
Cream almonds 132
Creams, almond or nut 134
Cream balls, cocoanut. 130
Bavarian 68
" inlayers 68
Breads, Vienna 104
Cake, potato 117
" vanilla 117
i6o C
PAGE
Cream candy, vanilla 131
caramels 131
caramel icincr 24
centers, marchpane 134
chocolate 6g
" Bavarian 63
chocolates 134
coffee 69
custard 70
drops 132 &134
" vanilla 42
Esmeralda 135
fillings for pies, tarts, and
cakes 14
filling, Vienna is
fondant, chocolate 134
Creams, French 6g&82
Cream, French, w. apricots — 70
" " benedictine 70
" " chartreuse. 70
"fruit 69
" " liauors 70
" " maraschino 70
" " peaches.... 70
" raspberries 70
" " str'wb'rries 70
" vanilla 69
fritters 76
" almond 76
chocolate 76
Page 180
Presented as published in 1907. 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
Chocolate Bavarian cream 68
blanc mange 6g
caramels 131
cornstarch pudding 64
cream 69
Chocolates, cream I34
Chocolate cream fondant 134
cream fritters 76
" icing 25
" pie 18
•' roll 36
" sauce 50
custard pie 19
drops 42
eclairs 75
farina pudding. 63
frappe 88&8q
glace 02
icing 24
" boiled 24
icecream 83
" " (without cream) 83
" Porto Rico 83
leckerlets 36
macaroons 43
nut caramels 131
■■ cream 14
pudding S5
" Prince of Wales. 65
sauce, cold si
sherbet 88
souffle 42&S4
tourte, Vienna 34
wafers 41
Christmas cake 31 & 118
„. " . " English 31
Cinnamon buns 114
cake 117
tartlets 22
Citron cake 31
to preserve 140
pudding, steamed 56
Claret cup 8q
frappa 89
punch 91
wine sauce with sago sn
Clean raisins and currants, to. 140
Clear white wine sauce so
Cobbler, apple 53
peach 60
Cochineal color 7
Cocoanut buns 115
candy, Japanese 130
cream balls 130
pie 18
custard pie 19
filling. 14
ice 140
macaroons 43
pudding 55
sherbet 140
sponge taffy 130
steei>les 43
suetpudding 56
CoSee cakes 116
cake, almond 117
" dough.Vienna 117
cakes. French 117 & 118
cake, raisin 117
" streusel 116
" standard dough for 114 cakes and sweet rolls.
sponge for 107
cream 69
eclairs 75
extract for creams&glaces 93
frappe 88&80
^lace 80&93
icecream 83
parfait 94
punch 92
Cold apricot sauce si
cabinet pudding 03
cherry sauce si
chocolate sauce 51
C 159
Cold, compote of fruit 5
•' oranges and
bananas 5
compote of strawberries. 6
cornstarch pudding 63
cream sauce 51
meringue paste 12
peach sauce , 51
puddings and side dishes. 63
raspberry sauce 51
rice with fruits 64
sabayonsauce 51
savarin pudding 75
sponge roll with cream or
fruit 74
strawberry sauce 51
College pudding 56
Colors 7
Colored sugar 8
Columbia bread 104
flace 93
icecream 96
pudding, frozen 65
rolls 112
Combinations, ice cream 94
Combination jellies 73
Commercial ice cream 82
Compoteof apples, ba^ed 4
of apples, sliced 4
of apricots s
of baited apples 4
of bananas, oranges and
cocoanut 5
of blueberries 5
of cherries s
cold, oranges & bananas. 5
'■ strawberries 6
of cranberries 5
of currants S
of dried prunes s
of fresh prunes s
of fruits 4
of " forms 72
of gooseberries s
of mixed fruits 72
of oranges 6
of peaches 5
of pears 5
of pineapple 5&6
of plums s
of quinces 5
of raspberries 5
of rhubarb s
sliced apples 4
of strawberries 5
of white clierries s
of whole apples 4
Compressed yeast 99
Conde tarts 21
Condes, Bourbon 43
Condensed cream & milk, use of 14I
Cookies, sugar 38
Corebeille a la chantilly 38 & 74
Corn bread. New Orleans,
yeast raised 123
bread, Southern (family). . 123
griddle cakes 125
muffins 121
pone. Southern 123
Cornstarch blanc mange 64
pudding 55&64
chocolate 64
•• cold 63
Cornet chantilly 75
Cornets of fruit 7s
to make 40
Cornucopia w. whipped cream 75
Cottage pudding S5
pudding, apple S3
" peach 60
Cough drops 129
Cra Dapple jam 3
„ ;■ jelly 3
Cranberries, compote of. 5
Cranberry jelly 3
pie, 17
roll 56
Cream almonds 132
Creams, almond or nut 134
Cream balls, cocoanut. 130
Bavarian 68
" inlayers 68
Breads, Vienna 104
Cake, potato 117
" vanilla 117
i6o C
Cream candy, vanilla 131
caramels 131
caramel icincr 24
centers, marchpane 134
chocolate 6g
" Bavarian 63
chocolates 134
coffee 69
custard 70
drops 132 &134
" vanilla 42
Esmeralda 135
fillings for pies, tarts, and
cakes 14
filling, Vienna is
fondant, chocolate 134
Creams, French 6g&82
Cream, French, w. apricots — 70 " " benedictine 70
" " chartreuse. 70
"fruit 69
" " liauors 70
" " maraschino 70
" " peaches.... 70
" raspberries 70
" " str'wb'rries 70
" vanilla 69
fritters 76
" almond 76
chocolate 76