FoodNetArchive

Miss Cameron's cookery book

1898

Page 90

Presented as published in 1898. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
Fritters Creme de Fromage Croustades a la Windsor Cucumbers a la Poulette Curry of Vegetables . Devil Paste, for Game, Devilled Almonds Egg Croquettes Eggs a la Princesse , Eggs a la Portugaise . Eggs a la Turque Eggs a la St. Germain* Eggs and Mushrooms . Eggs en Couronne Cheese WMam 106 106 103 98 106 ft 97 102 100 100 10* 104 101 102 104 104 106 109 108 110 109 108 111 . 112 . 113 . 113 127 136 124 117 etc. 127 117 116 126 125 126 123 136 119 130 129 136 131 120 I ■ INDEX. 229 PAGE Caisse . . 136 bh Tomato Sauce . 137 3eans, to Stew . 120 Ramaquin . . 132 melette . 126 > of Broad Beans . 128 tter ... 126 Iggs ... 132 en Croutes . 128 Savoury . . . 136 ie Butter . 121 ee . . . .126 Savoury . . . 137 i a la Milanaise 133 i Cheese . . . 131 i for Stuffing Cauli- ers .... 133 ms .... 137 ms a la Republique 122 ms au Gratin an Groustades an Omelette la Coqueliere to Roast . >alad to Blanch n Balls . Salad Dressing 134 129 114 128 121 1J4 126 117 115 FACUI Potatoes au Ghoux . . 122 Potatoes a la Portugaise . 124 Potatoes in Cream . . 122 Rice and Cheese . . . 123 Salad Dressing, To keep . 124 Salade a la Russe . . 125 Salsify, to Boil . . .120 Salsify as Patties . . 120 Sardine Eclairs . . . 134 Sardine Sandwiches . . 130 Savoury Muffin* . . . 123 Savoury Rice . 119 Savoury Ramaquins . . 137 Scotch Eggs . . .115 Scotch Woodcock . . 135 Sea-kale Entremet . . 120 Smoked Sardine Savoury . 133 Stewed Spanish Onions . 121 Tarragon Eggs . . . 119 Timbales of Mushrooms . 134 Tomatoes and Eggs . . 132 Tomatoes a la Berlin . . 118 Tomatoes a la Rosherville . 130 Tomatoes- au Gratin . . 118 Tomato Jelly . . .125 Tomato Omelette . . 118 Winter Salad . .114 Westphalia Balls . . 117 1 1 i : i I ; at for Hare it for Veal i of Veal FORCEMEATS. 138 138 139 Savoury Forcemeat for Veal or Fowl .... 138 Savoury Mince . . . 139 Stuffed Fowl . . .139 Beef thicken POTTED MEATS. 140 140 Potted Ham Potted Veal 140 141 PASTRY AND Pastry . . 146 Puffs . . .152 Pudding . . .150 r Paste for Savouries 145 leringue . . 149 and Strawberry Jam 159 Eggs . . .156 Pudding . . 153 Pudding . . 153 a la Napolitaine . 159 SWEETS. Banana Trifle Bread Fritters Canada Pudding Canary Pudding . Caramel Pudding Charlotte Russe . Cheese Cake Mixture Cherries in Marzipan Chocolate Mould . Chocolate Souffle . 161 158 149 159 157 166 155 155 160 166 230 mmx. coristmas Pudding (very good) .... 147 Cocoanut and Florador Pud- •ding .... 148 Common Short Paste . . 144 Compote of Cherries . . 154 Compote of Fresh Cherries 154 Compote of Chestnuts . 155 Compote of Oranges . 162 Cornflour Blanc Mange . 164 Economical Charlotte Russe 161 Economical Genoese Pastry 146 Fancy Pudding . . 151 Flakey Pastry . .145 Florador Snow Pudding . 153 Frangipani .... 151 Frosted Lemon Pudding . 160 Genoese Pastry . . 147 German {Sauce for Pudding . 157 Golden Pudding . . . 152 Gooseberry Charlotte . . 158 Green Apricot Tart . 164 Iced Coffee Souffle . 167 Iced Strawberry Souffle . 167 Icing for Tarts . . . 164 Jewish Pudding . . . 150 Knights Pudding . . 160 Lemon Souffle . . 167 Lemon and Treacle Tart . 147 Little Caramel Pudding . 157 Luncheon Pudding . . 156 Manchester Pudding . . 151 Manito Pudding . . 160 Mille Feuilles a la Chantilly 164 Mincemeat . . . 148 Mincemeat, Economical . 148 Mortimer Pudding . . 153 Omelette aux Confitures . 163 Omelette Souffle . . .166 Pancakes . . . . 168 Parisienne Charlotte . . 162 Pastry . . 145 Pastry Twists, Fried . . 168 Petit Choux Pastry . . 147 Pineapple Foam . . .165 Plum Pudding . . 148 Preserved Ginger Pudding . 161 Princess Pudding . . 166