IcsD SotnPFLES {Continued)
panache, 9G.
anx macarons, OG.
a la vanille, 97.
de punch, 97.
a I’Alexandra, 93.
a I’Eloise, 98.
a la Kaiser, 98.
k la St. Georges, 98.
a la Venus, 99.
Luting, 7.
Meringue, 146.
Italian, 146.
Moscovite, 3, 6, 76, 77.
a I’Alice, 78.
a I’Americaine. 78.
aux avelines, 79.
au cafe, 79, 80.
a la Mexicaine, 80.
Creme brulee, 81.
au caramel, 81.
aux framboises, 82.
aux fleurs, 82.
au marasquin, 82,
aux millefruits, 83.
aux oranges, 84.
crfeme d’oranges, 84.
aux poires, 84.
aux pommes, 85.
pralin^e, 85.
au Punch, 86.
aux reines Claudes, 86.
a la Eusse, 87.
de fraises, 87.
aux fruits confits, 103,
Mousses ; 3, 6, 88.
ii la vanille, 89.
Mousses (Continued) —
aux fraises, 89.
d’Or, 90.
au chocolat, 90.
,, cafe, 91.
aux bananes, 91.
au cassis, 91.
au citron, 92.
biscuits glaces, 92.
Nougat, 140.
Oranges glac4s, 72.
Paufaits, 6, 88, 100.
au cafe, 100.
au fruits, 101
„ liqueurs, 102
au pain bis, 102.
aux cerises, 103, 104.
„ fruits confits, 103.
,, bananes, 104.
praline, 104.
panache, 104.
aux roses, 104.
„ violettes, 104.
,, pistaches, 105.
des anges, 106,
Paste, cornet, 113.
,, Florence, 113.
,, Genoise, 114.
Praline powder, 85, 141.
Sauce, Apricot, 141.
„ Champagne, 74.
„ Mexicaine, 80.
„ Plum pudding, 70.
„ Vanille, 80.
Sherbet, 2, 40.
Sorbets, 2, 40, 42, 45.
Punch romaine, 41, 43, 44.
156
ICES.
Sorbets (Continued) —
Punch au Bordeaux, 44.
„ Monaco, 45.
„ a la glace, 45.
Apple, 46,
Apricot, 46.
Banana, 47.
Cardinal’s, 47.
Cassis, 47.
Cherry, 47, 48.
Damson, 48.
Gooseberry, 48.
Grape, 49.
Greek, 49.
Lemon, 50.
Liqueur, 49.
Melon, 49, 50.
Noyeau, 50.
Orange, 50.
Tangerine, 51.
Pfeche au champagne, 51.
Pineapple, 51.
Bnssian, 52.
Sorbets (Continued) —
St. James’, 52.
Strawberry, 52, 53.
Tomato, 61.
Spongadas, 6, 107.
alia Eomana, 108.
„ Toledo, 108.
au cafe, 109.
apricot, 109.
Maraschino, 110.
Strawberry, 110.
Spoon to “ drape,” 77, 85, 150.
Spumante, 6, 107.
Sugar, to colour, 141.
„ flavour, 141.
„ boil, 142.
„ spin, 145.
Syrup, 18, 34.
of violets, 141.
ginger, 141.
sugar, 144.
Wafers, 150.
^ TAllemande, 151.
#
I
V. •
■jt
&
i
Tiie Series will consist of tlje foilowlijg
Nov t-SOUPS
,» 2.-ICES.
„ 3.— PICKLES AND PRESERVES.
„ 4.— ENTREES.
„ 5.— MEAT AND GAME.
^ — SWEETS — Part I*
7.— Part II.
„ 8.— BREAKFAST AND LUNCH DISHES.
a
9.— SALADS. SANDWICHES, and SAV015IUES,
„ 10.-VEGETABLES. ' ' ^
„ II.-CAKES AND BISCUITS.
a
.. 12.— nSH.
.. 13 —HOUSEHOLD HINTS. 1
Page 73
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
IcsD SotnPFLES {Continued) panache, 9G. anx macarons, OG. a la vanille, 97. de punch, 97. a I’Alexandra, 93. a I’Eloise, 98. a la Kaiser, 98. k la St. Georges, 98. a la Venus, 99.
Luting, 7.
Meringue, 146.
Italian, 146.
Moscovite, 3, 6, 76, 77. a I’Alice, 78. a I’Americaine. 78. aux avelines, 79. au cafe, 79, 80. a la Mexicaine, 80. Creme brulee, 81. au caramel, 81. aux framboises, 82. aux fleurs, 82. au marasquin, 82, aux millefruits, 83. aux oranges, 84. creme d’oranges, 84. aux poires, 84. aux pommes, 85. pralin^e, 85. au Punch, 86. aux reines Claudes, 86. a la Eusse, 87. de fraises, 87. aux fruits confits, 103,
Mousses ; 3, 6, 88. ii la vanille, 89.
Mousses (Continued) — aux fraises, 89. d’Or, 90. au chocolat, 90.
,, cafe, 91. aux bananes, 91. au cassis, 91. au citron, 92. biscuits glaces, 92.
Nougat, 140.
Oranges glac4s, 72.
Paufaits, 6, 88, 100. au cafe, 100. au fruits, 101 „ liqueurs, 102 au pain bis, 102. aux cerises, 103, 104.
„ fruits confits, 103.
,, bananes, 104. praline, 104. panache, 104. aux roses, 104.
„ violettes, 104.
,, pistaches, 105. des anges, 106,
Paste, cornet, 113.
,, Florence, 113.
,, Genoise, 114.
Praline powder, 85, 141.
Sauce, Apricot, 141.
„ Champagne, 74.
„ Mexicaine, 80.
„ Plum pudding, 70.
„ Vanille, 80.
Sherbet, 2, 40.
Sorbets, 2, 40, 42, 45.
Punch romaine, 41, 43, 44.
Sorbets (Continued) —
Punch au Bordeaux, 44.
„ Monaco, 45.
„ a la glace, 45. Apple, 46,
Apricot, 46.
Banana, 47.
Cardinal’s, 47.
Cassis, 47.
Cherry, 47, 48.
Damson, 48.
Gooseberry, 48.
Grape, 49.
Greek, 49.
Lemon, 50.
Liqueur, 49.
Melon, 49, 50.
Noyeau, 50.
Orange, 50.
Tangerine, 51.
Pfeche au champagne, 51. Pineapple, 51.
Bnssian, 52.
Sorbets (Continued) —
St. James’, 52. Strawberry, 52, 53. Tomato, 61.
Spongadas, 6, 107. alia Eomana, 108.
„ Toledo, 108. au cafe, 109. apricot, 109.
Maraschino, 110. Strawberry, 110.
Spoon to “ drape,” 77, 85, 150. Spumante, 6, 107.
Sugar, to colour, 141.
„ flavour, 141.
„ boil, 142.
„ spin, 145.
Syrup, 18, 34.
of violets, 141. ginger, 141. sugar, 144.
Wafers, 150.
^ TAllemande, 151.
#
V. •
■jt
&
Tiie Series will consist of tlje foilowlijg
Nov t-SOUPS ,» 2.-ICES.
„ 3.— PICKLES AND PRESERVES. „ 4.— ENTREES.
„ 5.— MEAT AND GAME.
^ — SWEETS — Part I*
7.— Part II.
„ 8.— BREAKFAST AND LUNCH DISHES.
a
9.— SALADS. SANDWICHES, and SAV015IUES, „ 10.-VEGETABLES. ' ' ^
„ II.-CAKES AND BISCUITS.
a
.. 12.— nSH.
.. 13 —HOUSEHOLD HINTS. 1