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SAYOUEIES AND SWEETS
SHOWELL’S
^housekeeper’s Jlccotmf ^ook
FOR
18 86.
For particulars see adveriise7nent (page i) at end.
BREAKFAST DISHES
FOR
EVERY MORNING OF THREE MONTHS.
;By Miss M. L. ALLEN.
For particulars see advertisement {page 2) at end.
;>AVOURIES AND SWEETS
’ SUITABLE FOB
. L UNCHEONS AND DINNERS
BY THE COMPILER OF
i^r BREAKFAST DISHES
! I
!
1
\k
LONDON
J, S. VIRTUE & CO., Limited, 26, IVY LANE
PATEKNOSTER ROW
LONDON :
FEINTED BY J, S. VIRTUE AND CO., LllIITED,
CITY ROAD.
WELLCOME iNsirrun \
LIBRARY 1
Coll.
welMOmec
Call
No.
Gcr
PEEFACE.
— * —
lEmboldened by the kindly reception given by the
dblic to “Breakfast Dishes,” and the flattering
iT'tice of the press, I have ventured to bring out
SSavouries and Sweets,” trusting that it will be as
vvourably received as its predecessor. The Jlrst
iH of the book will be found to contain a large
L’jnber of receipts for those piquant little dishes
aat are now so universally served at dinners be-
■^een “the sweets” and “ the dessert, ” including
ggreat many savoury omelettes and fondus.
IThe second pa/rt consists of a varied collection of
rceipts, both old and new, for puddings, tarts, fritters,
iincakes, jeilies, custards, creams, souffles, syllabubs,
nnkets, and sweet omelettes, which I can confldently
[•■3ommend as delicious and easy of preparation.
II must here express my indebtedness to E. J, B.
rp her practical help, which has been of the greatest
rrvice to me in the compilation of this little book.
M. L. A.
- 4
CONTENTS.
Paet I.— SAYOUEIES.
Page
Vongue Squares . 3
wed Parmesan Pyra-
mids ... 3
i’dive and Caper
I "I Toasts .... 3
^Vestphalia Balls . 4
h/Mcken Creams. . 4
Herrings’ Eoe and
Mushroom Ketchup
on Toast . . 4
Cheese Eamequins . 5
.johster Creams. . 5
’.^otted Cheese on
Toasts ... 5
ii.Iacaroni Balls . . 6
Champignons enCaisse 6
Bengal Toasts . . 6
Vygrettes of Parmesan 7
half’s Brains on Toast 7
kviushroom Toasts . 7
Bhanklin Eggs . . 8
1 Petits Pots de Con-
somme ... 8
Page
Dressed Crab . . 8
Indian Sandwiches . 9
Zephyrs ... 9
Macaroni Cheese . 10
Gherkin Toasts . .10
Fried Eamequins .10
Viscount Sandwiches . 1 1
Creme de Eromage . 11
Anchovy Eggs . .12
Scotch Woodcock . 12
Savoury Trifles . .12
Anchovy Toast with
Egg . . . 13
Cheese Fritters . .13
Savoury Eggs . .13
Sardines en Caisse .14
Anchovy Toast aux
Tomatoes . .14
Lobster 4 la Creme . 14
Cauliflower au Gratin 15
Oysters a I’Indienne . 15
Eissotto 4 la Milanaise 1 5
Bombay Toast . .16
viii CONTENTS.
Potatoes au Gratin .
Page
16
Shrimp Canapis .
Pag]
27
Golden Eggs
16
Savoury Beetroot
28
Genoese Eggs .
17
Eggs in Pipkins
28
Gascony Butter .
17
Savoury Pudding
28
Eggs d I’Annecy
17
Macaroni with To-
Potato Souffle .
18
mato Sauce .
29
Tomato Sandwiches .
18
Angels on Horseback
29
Canapis d la Windsor
18
Scalloped Salsify
29
Anchovies in Olives .
19
Kidneys Sautes.
30
Parmese Pice .
19
Sunshiny Eggs . , .
30
Kidney and Cheese
Cheese Canapis .
30
Toast .
19
Hungarian Patties
31
OystersFriedinBatter 20
Cheese Biscuits with
Anchovies . .20
Tricolour Toasts . 21
Tomato Omelet . .21
Tomatoes au Gratin . 21
Shrimp Toasts . . 22
Tomato Toast . . 22
Curried Eggs . .23
Canapis of Sardines . 23
Truffes a la Serviette 23
Oyster Toasts . . 24
Vegetable Marrow a
I’Espagnole . 24
Page 0
Presented as published in 1886. 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
A modernized reading is not available for this page yet. You are seeing the original text.
/
r
>
f
i
\
%
^Med
[^8480
r
t
SAYOUEIES AND SWEETS
SHOWELL’S
^housekeeper’s Jlccotmf ^ook
FOR
18 86.
For particulars see adveriise7nent (page i) at end.
BREAKFAST DISHES
FOR
EVERY MORNING OF THREE MONTHS.
;By Miss M. L. ALLEN.
For particulars see advertisement {page 2) at end.
;>AVOURIES AND SWEETS
’ SUITABLE FOB
. L UNCHEONS AND DINNERS
BY THE COMPILER OF
i^r BREAKFAST DISHES
! I
!
1
\k
LONDON
J, S. VIRTUE & CO., Limited, 26, IVY LANE
PATEKNOSTER ROW
LONDON :
FEINTED BY J, S. VIRTUE AND CO., LllIITED,
CITY ROAD.
WELLCOME iNsirrun \
LIBRARY 1
Coll.
welMOmec
Call
No.
Gcr
PEEFACE.
— * —
lEmboldened by the kindly reception given by the
dblic to “Breakfast Dishes,” and the flattering
iT'tice of the press, I have ventured to bring out
SSavouries and Sweets,” trusting that it will be as
vvourably received as its predecessor. The Jlrst
iH of the book will be found to contain a large
L’jnber of receipts for those piquant little dishes
aat are now so universally served at dinners be-
■^een “the sweets” and “ the dessert, ” including
ggreat many savoury omelettes and fondus.
IThe second pa/rt consists of a varied collection of
rceipts, both old and new, for puddings, tarts, fritters,
iincakes, jeilies, custards, creams, souffles, syllabubs,
nnkets, and sweet omelettes, which I can confldently
[•■3ommend as delicious and easy of preparation.
II must here express my indebtedness to E. J, B.
rp her practical help, which has been of the greatest
rrvice to me in the compilation of this little book.
M. L. A.
- 4
CONTENTS.
Paet I.— SAYOUEIES.
Page
Vongue Squares . 3
wed Parmesan Pyra-
mids ... 3
i’dive and Caper
I "I Toasts .... 3
^Vestphalia Balls . 4
h/Mcken Creams. . 4
Herrings’ Eoe and
Mushroom Ketchup
on Toast . . 4
Cheese Eamequins . 5
.johster Creams. . 5
’.^otted Cheese on
Toasts ... 5
ii.Iacaroni Balls . . 6
Champignons enCaisse 6
Bengal Toasts . . 6
Vygrettes of Parmesan 7
half’s Brains on Toast 7
kviushroom Toasts . 7
Bhanklin Eggs . . 8
1 Petits Pots de Con-
somme ... 8
Page
Dressed Crab . . 8
Indian Sandwiches . 9
Zephyrs ... 9
Macaroni Cheese . 10
Gherkin Toasts . .10
Fried Eamequins .10
Viscount Sandwiches . 1 1
Creme de Eromage . 11
Anchovy Eggs . .12
Scotch Woodcock . 12
Savoury Trifles . .12
Anchovy Toast with
Egg . . . 13
Cheese Fritters . .13
Savoury Eggs . .13
Sardines en Caisse .14
Anchovy Toast aux
Tomatoes . .14
Lobster 4 la Creme . 14
Cauliflower au Gratin 15
Oysters a I’Indienne . 15
Eissotto 4 la Milanaise 1 5
Bombay Toast . .16
viii CONTENTS.
Potatoes au Gratin .
Page
16
Shrimp Canapis .
Pag]
27
Golden Eggs
16
Savoury Beetroot
28
Genoese Eggs .
17
Eggs in Pipkins
28
Gascony Butter .
17
Savoury Pudding
28
Eggs d I’Annecy
17
Macaroni with To-
Potato Souffle .
18
mato Sauce .
29
Tomato Sandwiches .
18
Angels on Horseback
29
Canapis d la Windsor
18
Scalloped Salsify
29
Anchovies in Olives .
19
Kidneys Sautes.
30
Parmese Pice .
19
Sunshiny Eggs . , .
30
Kidney and Cheese
Cheese Canapis .
30
Toast .
19
Hungarian Patties
31
OystersFriedinBatter 20
Cheese Biscuits with
Anchovies . .20
Tricolour Toasts . 21
Tomato Omelet . .21
Tomatoes au Gratin . 21
Shrimp Toasts . . 22
Tomato Toast . . 22
Curried Eggs . .23
Canapis of Sardines . 23
Truffes a la Serviette 23
Oyster Toasts . . 24
Vegetable Marrow a
I’Espagnole . 24