Part 19
Lady Cake, 149 Lady Cake, White, 150 Lady Cake, Yellow, 149 Ladies’ Fingers, 155 Ladies’ Fingers, German, 154 Little Jessie’s Cake, 151 Loaf Cake, Plain, 153 Loaf Cake, French, 152
Maizena Cake, 146 Marble Cake, 152 Molasses Cake, 157
Naples Biscuit, 161
Pecan Cake, 160 Portugal Cake, 149 Pound Cake, 145 Pound Cake, Cocoanut, 159
Silver Cake, 157, 158, 159 Shrewsbury Cake, 161 Soda Cake, 156 Sponge Cake, 146 Sponge Cake, Jenny’s, 147 Sponge Cake, White, 147 Sponge, Ginger Bread, 147
Tipsy Cake, 163 Tea Cakes, 148, 163 Teacup Cake, 151 Trifles, 157
Velvet Cake, 162
Wedding Cake, 144 White Cakes, 149 Wine Cakes, 161
DESSERTS
Almond Meringue, 168 Ambrosia of Orange, etc., 185 Apple Compote, 168
Blanc Mange, Gelatine, 169 Blanc Mange, Maizena, 168
Charlotte Russe, 166, 167 Cheesecakes, Lemon, 182 Cheesecakes, Orange, 182 Cream, Barley or Sage, 180 Cream, Berry, Frozen, 180 Cream, Biscuit in Moulds, 179 Cream, Chocolate, Iced, 181 Cream, Orange, 179 Cream, Whipped, with Wine, 174 Custard, Apple, 170 Custard, Boiled, 170 Custard, Coffee, 182 Custard, Lemon, 170
Dessert for a Delicate Person, 175
Egg-Nog, 185
Floating Island, without Wine, 185
Glazing for Pastry, 171
Ice Cream, 178 Ice Cream, without Cream, 181
Jelly, Calves’ Feet, 184 Jelly, Isinglass, 169 Jelly, Wine, for Gelatine, 183 Jelly, Yellow Custard, 183
Mange, Chocolate, 169
Oranges, Croquante, 173
Peaches and Cream, Frozen, 180 Pies or Pudding, Cocoanut, 177 Pudding, All-the-Year-Round, 171 Pudding, Batter, 174 Pudding, Cabinet, Steamed, 176 Pudding, Custard Cocoanut, 178 Pudding, Delicious, 177 Pudding, Francatelli’s Lemon, 173 Pudding, Gelatine Snow, 172 Pudding, Macaroon, Iced, 175 Pudding, Meringue, 176 Pudding, Prince Albert’s, 177 Pudding, Roll, of Fruit, 175 Pudding, Suet, 175 Pudding, Transparent, 171
Queen’s Drops, 168
Sherbet, Lemon, 179 Sicilian Biscuit, 167
Tart, Lemon, 174 Trifle, Apple, 172 Trifle, Delicious, 172
PUDDINGS, PIES AND MINCE MEATS
Apple Dumplings, Baked, 206 Apple Meringue, 203 Apple Pot Pie, 208 Apple Tarts, Marlborough, 206
Blackberry Pie, 194
Cranberry Pie or Tarts, 192 Cranberry Tart, with Apples, 192 Cream, Tapioca, 207 Cream, Tapioca, Plain, 206
Directions for Making, etc., 186 Dumpling Crust, 188
Huckle or Whortleberry Pie, 193
Lemon Pie, 191, 192
Mince-meat, 190 Mince-meat, for Christmas, 190 Mince Pie Meat, 189 Mince Pie Mixture, 188, 189 Mince Pie Mock, 191 Mince Pie, to fill, etc., 189 Mince Pie, without Meat, 190 Molasses Pie, 193
Orange Pie, 191
Pie-crust, 187 Pie-crust, Buttermilk, 188 Pie-crust, Family, Short, 186 Pork and Apple Pie, 193 Pudding, Baked Suet, 198 Pudding, Bird’s Nest, 201 Pudding, Delicious Bread, 204 Pudding, Cheap and Delicate, 203 Pudding, Cheap Gingerbread, 205 Pudding, Cottage, 202 Pudding, Country Batter, 202 Pudding, Crow’s-Nest, 202 Pudding, French Fried, 205 Pudding, Lemon, 198 Pudding, Marlborough, 205 Pudding, My Own, 205 Pudding, Parisian, 200 Pudding, Plain, without eggs or wine, 197 Pudding, Plum, Boiled, 194 Pudding, Plum, Cheap, 197 Pudding, Plum, Christmas, 195 Pudding, Plum, Cottage, 196 Pudding, Plum, Plain, for Children, 197 Pudding, Plum, Six-Ounce, 194 Pudding, Plum, without Flour, 196 Pudding, Quickly Made, 204 Pudding, Rice Meringue, 203 Pudding, Soufflee, 199 Pudding, Soufflee, Omelet, 200 Pudding, Sweet Potato, 198 Pudding, Temperance Cabinet, Iced, 199 Pudding, Very Rich, 200 Puff-Paste, 187
Rice Milk, for Children, 207 Rice Custard, 207
Supper Dish, 207
PRESERVES, SYRUPS AND FRUIT JELLIES
Apple Compote for Dessert, 213 Apples, Crab, To Preserve Green, 213
Citron, Preserved, 211
Fig Preserves, 214 Fruit, To Candy, 220 Fruit, To Green, for Preserving, etc., 210
Hints on Preserving, 209 Huckleberries, Preserved, 214
Jam, 218 Jam, Tomato, 219 Jellies, Apple, without Water, 218 Jellies, Blackberry, 218 Jellies, Crab Apple, 217 Jellies, Fruit, To Make, 216 Jellies, Lemon, 217
Limes, Home-made, 214
Marmalade, 220 Marmalade, Orange, 219 Marmalade, Orange, with Honey, 219
Orange, Myrtle, Preserve, 214
Peach Compote for Dessert, 213 Peaches, To Preserve, 210, 211 Pears, To Preserve, 212 Pineapple Preserves, 212 Plum Preserves, 214 Preserves, To Make, 209 Pumpkin, Candied, 220
Syrup Orange, 221 Syrup, Orgeat, without Orange Flowers, 221
Watermelon Preserves, 215
BRANDIED FRUITS, WINES AND CORDIALS
Apricots in Brandy, 222 Apricots and Peach Wine, 223
Blackberry Cordial, 225, 226 Blackberry Wine, 225
Champagne Punch, 227
Fruit, Mixed, Wine, 225
Orange, Sour, Wine, 224 Orange and Lemon Wine, 224
Peaches in Brandy, 222 Peaches and Apricots in Brandy, 223
Raisin Wine, with Elder Flowers, 224 Raspberry Cordial, 226
Temperance Beverage, 227 Tomato Wine, 227
DELICATE PREPARATIONS FOR THE SICK AND CONVALESCENT
Almond Custard, 234 Apple Tea, or Water, 229 Apples, Baked, 229 Arrowroot Blanc-Mange, 229, 230 Arrowroot Gruel, 230
Barley Water, 228 Beef Tea, 229
Carrigeen Moss, 232 Chocolate Caramels, 235
Dimples, 235
Jaune Mange, 232 Jelly, Lemon, without Lemons, 233 Jelly Wine, 232
Ladies’ Fingers, German, 234
Milk Punch as a Restorative, 229 Milk Porridge, 230
Prunes, Stewed, 232
Rusks, for Convalescents, 235
Sangaree, Wine, 231 Sherbet, Orange, 233 Sherbet, Strawberry, 233 Sponge Cake Pudding, 234 Syllabub, 231 Syllabub, White Wine, 231
Tapioca Milk, 230 Tapioca Pudding, 231 Tartaric Acid Instead of Lemons, 233 Toast Water, 228
Water Gruel, of Corn Meal or Oat Meal, 228
COFFEE, TEA, CHOCOLATE, ETC.
Chocolate, to make, 236 Coffee, 237 Coffee Cream, 237
Tea, Green and Black, 236
CANDIES AND CREAM DROPS
Almonds, to Blanch, 240
Candy, Cream, 238 Candy, Cocoanut, 241 Candy, Molasses, 239 Candy, Pop-Corn, 238 Candy, Sugar, 240 Caramels, Boston, 243 Caramels, Chocolate, 242 Chocolate Paste for Cake, 239
Drops, Chocolate Cream, 241 Drops, Lemon, 240 Drops, Sugar, 243
Everton Toffy, 240
Kisses, Chocolate, 242 Kisses, Sugar, 243
Louisiana Orange-Flower Macaroons, 239
Marsh-Mallow Paste, 241
Pop-Corn Balls, 241
CHEFS D’OEUVRE
Absinthe, How to Mix, 249 Absinthe and Anisette, 249 Absinthe and Sugar, 249
Biscuit Glace for Twenty, 254 Bouille-abaisse, 252 Brule, Grand, a la Boulanger, 245 Brule, Petit, 246 Browned Snipe a la Fauvet, 253
Cocktail, Champagne, 249 Cocktail, New Orleans style, 248 Cocktail, Royal (Moran’s Own), 247 Cocktail, Spoon, 248 Crayfish Bisque a la Creole, 252
Gin Fiz, No. 1, 247 Gin Fiz, No. 2, 247
Juleps, Mint, 249
Ponche Romaine, 247 Pousse Cafe, No. 1, 250 Pousse Cafe, No. 2, 250 Pousse Cafe, No. 3, 250 Pousse Cafe, No. 4, 250 Punch, Fancy, 248 Punch, Jamaica Rum, 247 Punch, Parlor (Moran’s), 247 Punch, Whiskey, Plain, 248
Red Snapper a la Chambord, 251 Rum, Hot Spiced, 250
Salade a la Russe, 253 Soupe a la Reine, 250 Squirts, 249 Suississe, 250
Toddy, New Orleans, 248 Toddy, Virginia, 248
Wines, The Service of, 244
HINTS ON COOKING, 255
HINTS ON HOUSE CLEANING
Fading, To Prevent, 259 Fruit Stains, 259
Ivies for Inside Decorations, 259
Soap Boiling, etc., 257 Soap Hard, for Household Purposes, 258
Washing Mixture, 258
Transcriber’s Note:
Words may have multiple spelling variations or inconsistent hyphenation in the text. These were left unchanged. Words and phrases in italics are surrounded by underscores, _like this_.
Printing errors, such as reversed letters, missing or excess spaces between words, and partially printed letters and punctuation, were corrected. Final stops missing at the end of sentences and abbreviations were added. Commas in lists were added or deleted, where appropriate.
The following items were changed:
“17 1-2” to “17½” (Chapter on Sauces for Meats and Game) “pit” to “pie” ... top of the pie ... “consomé” to “consommé” ... veal consommé. “salt” to “salty” ... ham is very salty,... “life” to “like” ... taste like soft-shelled crabs. “vingar” to “vinegar” ... spoonful of vinegar,... exchanged comma and semicolon: “... pour the strawberry juice; after as much has run through as will, gather up the cloth ...” “Bungundy” to “Burgundy”, pg 244 & 245. “seltzwater” to “seltzerwater” ... wineglassfuls of seltzerwater,... “asparaagus” to “asparagus” ... with a little asparagus ... “Jamacia” to “Jamaica” ... Punch, Jamaica Rum, 247