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CONTENTS.
vii
CAKES. | ||
Jumbals, | 130 | |
Macaroone, | 131 | |
To make drop biscuit, | 131 | |
Tavern biscuit, | 131 | |
Rusk, | 131 | |
Ginger bread, | 132 | |
Plebeian ginger bread, | 132 | |
Sugar ginger bread, | 132 | |
Dough nuts—a yankee cake, | 133 | |
Risen cake, | 133 | |
Pound cake, | 133 | |
Savoy, or spunge cake, | 134 | |
A rich fruit cake, | 134 | |
Naples biscuit, | 135 | |
Shrewsbury cakes, | 135 | |
Little plum cakes, | 135 | |
Soda cakes, | 136 | |
To make bread, | 136 | |
To make nice biscuit, | 137 | |
Rice bread, | 137 | |
Mixed bread, | 137 | |
Patent yeast, | 137 | |
To prepare the cakes, | 138 | |
Another method for making yeast, | 138 | |
Nice buns, | 138 | |
Muffins, | 139 | |
French rolls, | 139 | |
Crumpets, | 139 | |
Apoquinimine cakes, | 139 | |
Batter cakes, | 140 | |
Batter bread, | 140 | |
Cream cakes, | 140 | |
Soufle biscuits, | 140 | |
Corn meal bread, | 141 | |
Sweet potato buns, | 141 | |
Rice woffles, | 141 | |
Velvet cakes, | 141 | |
Chocolate cakes, | 141 | |
Wafers, | 142 | |
Buckwheat cakes, | 142 | |
Observations on ice creams, | 142 | |
Ice creams, | 143 | |
Vanilla cream, | 143 | |
Raspberry cream, | 143 | |
Strawberry cream, | 144 | |
Cocoa nut cream, | 144 | |
Chocolate cream, | 144 | |
Oyster cream, | 144 | |
Iced jelly, | 144 | |
Peach cream, | 144 | |
Coffee cream, | 145 | |
Quince cream, | 145 | |
Citron cream, | 145 | |
Almond cream, | 146 | |
Lemon cream, | 146 | |
Lemonade iced, | 146 | |
To make custard, | 146 | |
To make a trifle, | 147 | |
Rice blanc mange, | 147 | |
Floating island, | 147 | |
Syllabub, | 148 | |
COLD CREAMS. | ||
Lemon cream, | 148 | |
Orange cream, | 148 | |
Raspberry cream, | 148 | |
Tea cream, | 149 | |
Sago cream, | 149 | |
Barley cream, | 149 | |
Gooseberry fool, | 149 | |
To make slip, | 150 | |
Curds and cream, | 150 | |
Blanc mange, | 150 | |
To make a hen’s nest, | 151 | |
Pheasants a-la-daub, | 151 | |
Partridges a-la-daub, | 151 | |
Chickens a-la-daub, | 151 | |
To make savoury jelly, | 152 | |
Turkey a-la-daub, | 153 | |
Salmagundi, | 153 | |
An excellent relish after dinner, | 153 | |
To stew perch, | 154 | |
PRESERVES. | ||
Directions for making preserves, | 154 | |
To preserve cling-stone peaches, | 155 | |
Cling-stones sliced, | 156 | |
Soft peaches, | 156 |