R'lcakes fried with- lit Butter or Lard in Pudding blond Hedgehog '^lidding slip Pudding ■'Wed Apples with Vpricot Jam Hied Quince Pud- ling il English Prune 1 Pudding nncakes . iked Lemon Pud- iding j,stle Baskets . Page 99 100 101 102 102 103 104 105 106 106 107 107 108 108 Creams, &c. ?blvet Cream . 45 iiocolate Cream 46 (eringues with (Cream . 47 [pricot Cream . 47 ir neapple Cream 51 DDOseberry Pool 52 rrawberry Cream 52 [pple Custard . 53 .acaroon Baskets : filled with Cream . 56 Page Canadian Bloating Islands 60 Boiled Custards with Cream . 62 Eice Cream 66 Apple Pool with Cream . 68 Cocoanut Cream 69 Strawberry Pool with Cream 73 Petit Choux filled with Cream 76 Yellow Lemon Cream . 77 Pistachio Cream 78 South Devon Junket with Cream . 79 Coffee Cream . 82 Cream Whips . 83 Lemon ,, . . 86 Blanc Mange 87 Spanish Custard 88 Trifle with Cream 96 Stone Cream 97 Wafers filled with Cream 99 Swiss Cream 100 Buttermilk Curds 100 Charlotte Eusse . 100 Velvet Cream . 101 Mosaic ,, 102 Brown Bread Ice Cream 103 Almond Hedgehog with Cream . 104 Xll CONTENTS. Page Jellies, &c. Claret Jelly . .42 Apple Jelly Shape . 65 Orange Jelly . .67 Venetian Jelly . . 67 Fruit Jelly . .71 Lemon Sponge . .74 Eice Blanc Mange . 77 Jamange . . .85 Calf’s Foot Jelly . 86 Blanc Mange . .87 Dutch Jan Mange Port Wine Jelly Excellent Sherry Jelly Clear Lemon Jelly . Eiband Jelly Pag< 92 93 98 99 105 Syllabubs. Old English Syllabub 79 Staffordshire Syllabub 79 Whip Syllabub . . 96 Part I. SAVOURIES. SAVOURIES. i, ’ _ Tongue Squares. ( .'’or Four Persons. — 2 ozs. of grated tongue ; 6 squares of ..ad ; 1 oz. of grated Parmesan cheese ; cayenne and salt to tee. IFry some squares of bread, sprinkle grated Par- Esan cheese on them, season with cayenne and salt, ap each toast nice and high with grated tongue- •ve either hot or cold. Iced Parmesan Pyramids. OR Four Persons. — Cheese biscuits, as on page 46 ; 1 pint :;ream ; 1 oz. of Parmesan cheese ; a pinch of white pepper ; idnch of salt. Make some square cheese biscuits by receipt given • ■ cheese straws, page 33, and bake them. When nae allow them to get cold. Whip some cream to a tif froth, flavour highly with cayenne, white pepper, lid salt ; add Parmesan cheese to taste. Ice, pile up each square of pastry, and serve. (This is excel- ii.t without being iced.) Olive and Caper Toasts. 'i''oR Four Persons. — 6 rounds of bread the size of the top claret glass ; 6 anchovies ; 12 olives ; 1 teaspoonful of eers. “Spread some anchovies, previously passed through iieve, on small rounds of fried bread. Chop some 4 SAVOURIES AND SWEETS. olives and capers fine and sprinkle thickly on the top of the toasts. These can be eaten either hot or cold ; if hot, they must be put into the oven for ten minutes. Westphalia Balls. For Four Persons. — ^ lb. of boiled potatoes ; 2 ozs. of grated bam ; 1 oz. of butter ; 2 eggs ; 1 gill of cream or milk ; cayenne and salt to taste✪ Tongue Squares ; some bread crumbs ; fat for frjdng. Pass some boiled potatoes through a sieve, mix ^ with it two ounces of grated ham, a little butter, one egg well beaten, cayenne and salt ; if not quite moist enough add some cream ; form into small balls, egg and teead crumb them and fry a nice gold in a frying basket plunged in a saucepan of boiling fat.

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R'lcakes fried with- lit Butter or Lard in Pudding blond Hedgehog '^lidding slip Pudding ■'Wed Apples with Vpricot Jam Hied Quince Pud- ling il English Prune 1 Pudding nncakes . iked Lemon Pud- iding j,stle Baskets . Page 99 100 101 102 102 103 104 105 106 106 107 107 108 108 Creams, &c. ?blvet Cream . 45 iiocolate Cream 46 (eringues with (Cream . 47 [pricot Cream . 47 ir neapple Cream 51 DDOseberry Pool 52 rrawberry Cream 52 [pple Custard . 53 .acaroon Baskets : filled with Cream . 56 Page Canadian Bloating Islands 60 Boiled Custards with Cream . 62 Eice Cream 66 Apple Pool with Cream . 68 Cocoanut Cream 69 Strawberry Pool with Cream 73 Petit Choux filled with Cream 76 Yellow Lemon Cream . 77 Pistachio Cream 78 South Devon Junket with Cream . 79 Coffee Cream . 82 Cream Whips . 83 Lemon ,, . . 86 Blanc Mange 87 Spanish Custard 88 Trifle with Cream 96 Stone Cream 97 Wafers filled with Cream 99 Swiss Cream 100 Buttermilk Curds 100 Charlotte Eusse . 100 Velvet Cream . 101 Mosaic ,, 102 Brown Bread Ice Cream 103 Almond Hedgehog with Cream . 104 Xll CONTENTS. Page Jellies, &c. Claret Jelly . .42 Apple Jelly Shape . 65 Orange Jelly . .67 Venetian Jelly . . 67 Fruit Jelly . .71 Lemon Sponge . .74 Eice Blanc Mange . 77 Jamange . . .85 Calf’s Foot Jelly . 86 Blanc Mange . .87 Dutch Jan Mange Port Wine Jelly Excellent Sherry Jelly Clear Lemon Jelly . Eiband Jelly Pag< 92 93 98 99 105 Syllabubs. Old English Syllabub 79 Staffordshire Syllabub 79 Whip Syllabub . . 96 Part I. SAVOURIES. SAVOURIES. i, ’ _ Tongue Squares. ( .'’or Four Persons. — 2 ozs. of grated tongue ; 6 squares of ..ad ; 1 oz. of grated Parmesan cheese ; cayenne and salt to tee. IFry some squares of bread, sprinkle grated Par- Esan cheese on them, season with cayenne and salt, ap each toast nice and high with grated tongue- •ve either hot or cold. Iced Parmesan Pyramids. OR Four Persons. — Cheese biscuits, as on page 46 ; 1 pint :;ream ; 1 oz. of Parmesan cheese ; a pinch of white pepper ; idnch of salt. Make some square cheese biscuits by receipt given • ■ cheese straws, page 33, and bake them. When nae allow them to get cold. Whip some cream to a tif froth, flavour highly with cayenne, white pepper, lid salt ; add Parmesan cheese to taste. Ice, pile up each square of pastry, and serve. (This is excel- ii.t without being iced.) Olive and Caper Toasts. 'i''oR Four Persons. — 6 rounds of bread the size of the top claret glass ; 6 anchovies ; 12 olives ; 1 teaspoonful of eers. “Spread some anchovies, previously passed through iieve, on small rounds of fried bread. Chop some 4 SAVOURIES AND SWEETS. olives and capers fine and sprinkle thickly on the top of the toasts. These can be eaten either hot or cold ; if hot, they must be put into the oven for ten minutes. Westphalia Balls. For Four Persons. — ^ lb. of boiled potatoes ; 2 ozs. of grated bam ; 1 oz. of butter ; 2 eggs ; 1 gill of cream or milk ; cayenne and salt to taste ; some bread crumbs ; fat for frjdng. Pass some boiled potatoes through a sieve, mix ^ with it two ounces of grated ham, a little butter, one egg well beaten, cayenne and salt ; if not quite moist enough add some cream ; form into small balls, egg and teead crumb them and fry a nice gold in a frying basket plunged in a saucepan of boiling fat.

Savouries and sweets suitable for luncheons and dinners