THE_^
Frioe One BhillinK
“ QUEEN '
bOKOOH I
HORACE COX,
OFFICE, BBEAM’S BUILDINGS. E.O.
SECOND EDITION.
22101424240
^ k.
Med
K8578 r‘
'f * T
'* 'i *• . ' -V
' r- ■
i
\
►
I
^ ‘-'-V
^ . ■ ,,x'
^ ■ » • ' ■' \ •' ■
. X J ..
H£ “ QUEEN ” COOKERY BOOKS.
<
^HE lUEEN" COOREHy BOORS.
NO. 2.
ICES.
COLLECTED AND DESCRIBED BY
S. BEATY-POWKALL,
Departmental Editor “ Housewife and Cuisine,” Queen Newspaper,
and Author of “A Book of Sauces.”
SECOND EDITION.
LONDON:
HORACE COX,
“QUE^}N” OFFICE, WINDSOR HOUSE,
BREAM’S BUILDINGS, E.C.
1902.
/5I20H-90
LONDON
PRINTED BY HORACE COX, WINDSOR HOUSE, BREAM’S BUTLDINOS,
WELLCOME INSTITUTE
LIBRARY
Coll.
welMOmec
Call
No.
QT
PKEFACE.
Little, if anj, originality is claimed for the-
following recipes, most of which have appeared in
the Cookery coluinns of the Queen dm-ing the-
last eight or nine years, from whence they have
been collected at the request of many readers of
the Queen, to save reference to back numbers not
always within reach. Additional recipes have, how-
evei, been given, to bring this little work as much
up to date as possible ; but all these, like the-
previous ones, have been carefully tested, and aru
all (as I know from practical experience) well within
the capacity of any ordinary “ good plain cook,”
.gifted with fair intelligence and a little goodwill.
I desire also to take this * opportunity of acknow-
ledging my indebtedness to the various authors of
-standard foreign cookery books, and also to offer
:my grateful thanks to Mrs. A. B. Marshall, and
^several other well-known chefs, whose kindness,
ihas so materially helped and rendered possible my
■ work in these last years.
S. Beaty-Pownall.
September, 1902. ' "■ 1
I
LIST OF PREVIOUS PARTS.
No. 1. Soups.
,, 2. Ices.
,, 3. PiCKiiES A.ND Preserves.
„ 4. Entrees.
„ 5. Meat and Game.
„ 6. Sweets (Part 1).
7. „ (Part 2).
8. Breakfast and Lunch Dishes.
„ 3. Salads, Sandwiches, and Savouries.
,, 10. Yegetables.
These will he follotved hy :
Fish.
Cakes and Biscuits.
Household Hints.
CONTENTS.
CHAPTER I.
PAGE
Orig-in and Kind
• . . ...
1
CHAPTER
Plain Ices, Cream and Water
II.
14
CHAPTER
Sorbets and Graniti ...
III.
40
CHAPTER
Moulded and Fancy Ices
IV.
56
CHAPTER
Iced Puddings, &c.
V.
65
CHAPTER
Muscovites
VI.
76
CHAPTER
Souffles and Mousses
VII.
88
CHAPTER
Parfaits and Spongadas
VIII.
100
CHAPTER
Charlottes and Gateaux Glaces
IX.
Ill
CHAPTER
Savoury Ices ...
X.
... 121
CHAPTER
Iced Drinks
XI.
... 129
CHAPTER
Odds and Ends
XII.
... 140
Advertisements.
-5.
C!:-r^-c:s?S5%s 5'
By Appointment to the
KING and the Prince of
Wales.
D. & F.
MUSTARD.
See that Colman’s name is on the Tin.
CORNFLOUR.
Ilj ul For Blanc Manges, Custards, &c.
Self-Rising*
Flour.
For Bread, Pastry, Cakes, Puddings,
Scones, &c.
io8, CANNON STREET, LONDON,
and CARROW WORKS, NORWICH,
ICES.
CHAPTER I.
OEiaiN AND KIND.
Page 0
Presented as published in 1902. 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.
THE_^
Frioe One BhillinK
“ QUEEN '
bOKOOH I
HORACE COX,
OFFICE, BBEAM’S BUILDINGS. E.O.
SECOND EDITION.
22101424240
^ k.
Med
K8578 r‘
'f * T
'* 'i *• . ' -V
' r- ■
i
\
►
I
^ ‘-'-V
^ . ■ ,,x'
^ ■ » • ' ■' \ •' ■
. X J ..
H£ “ QUEEN ” COOKERY BOOKS.
<
^HE lUEEN" COOREHy BOORS.
NO. 2.
ICES.
COLLECTED AND DESCRIBED BY
S. BEATY-POWKALL,
Departmental Editor “ Housewife and Cuisine,” Queen Newspaper,
and Author of “A Book of Sauces.”
SECOND EDITION.
LONDON:
HORACE COX,
“QUE^}N” OFFICE, WINDSOR HOUSE,
BREAM’S BUILDINGS, E.C.
1902.
/5I20H-90
LONDON
PRINTED BY HORACE COX, WINDSOR HOUSE, BREAM’S BUTLDINOS,
WELLCOME INSTITUTE
LIBRARY
Coll.
welMOmec
Call
No.
QT
PKEFACE.
Little, if anj, originality is claimed for the-
following recipes, most of which have appeared in
the Cookery coluinns of the Queen dm-ing the-
last eight or nine years, from whence they have
been collected at the request of many readers of
the Queen, to save reference to back numbers not
always within reach. Additional recipes have, how-
evei, been given, to bring this little work as much
up to date as possible ; but all these, like the-
previous ones, have been carefully tested, and aru
all (as I know from practical experience) well within
the capacity of any ordinary “ good plain cook,”
.gifted with fair intelligence and a little goodwill.
I desire also to take this * opportunity of acknow-
ledging my indebtedness to the various authors of
-standard foreign cookery books, and also to offer
:my grateful thanks to Mrs. A. B. Marshall, and
^several other well-known chefs, whose kindness,
ihas so materially helped and rendered possible my
■ work in these last years.
S. Beaty-Pownall.
September, 1902. ' "■ 1
I
LIST OF PREVIOUS PARTS.
No. 1. Soups.
,, 2. Ices.
,, 3. PiCKiiES A.ND Preserves.
„ 4. Entrees.
„ 5. Meat and Game.
„ 6. Sweets (Part 1).
7. „ (Part 2).
8. Breakfast and Lunch Dishes.
„ 3. Salads, Sandwiches, and Savouries.
,, 10. Yegetables.
These will he follotved hy :
Fish.
Cakes and Biscuits.
Household Hints.
CONTENTS.
CHAPTER I.
PAGE
Orig-in and Kind
• . . ...
1
CHAPTER
Plain Ices, Cream and Water
II.
14
CHAPTER
Sorbets and Graniti ...
III.
40
CHAPTER
Moulded and Fancy Ices
IV.
56
CHAPTER
Iced Puddings, &c.
V.
65
CHAPTER
Muscovites
VI.
76
CHAPTER
Souffles and Mousses
VII.
88
CHAPTER
Parfaits and Spongadas
VIII.
100
CHAPTER
Charlottes and Gateaux Glaces
IX.
Ill
CHAPTER
Savoury Ices ...
X.
... 121
CHAPTER
Iced Drinks
XI.
... 129
CHAPTER
Odds and Ends
XII.
... 140
Advertisements.
-5.
C!:-r^-c:s?S5%s 5'
By Appointment to the
KING and the Prince of
Wales.
D. & F.
MUSTARD.
See that Colman’s name is on the Tin.
CORNFLOUR.
Ilj ul For Blanc Manges, Custards, &c.
Self-Rising*
Flour.
For Bread, Pastry, Cakes, Puddings,
Scones, &c.
io8, CANNON STREET, LONDON,
and CARROW WORKS, NORWICH,
ICES.
CHAPTER I.
OEiaiN AND KIND.