FoodNetArchive

The complete cook book

1900

Page 159

Presented as published in 1900. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
To Make Pie Crust Flaky 210 Wafers 227 White Sponge Cake 219 DESSERTS, ETC A Fruit Dessert 249 A Nice Dessert of Apples 254 A Rich Steamed Pudding 236 Apple Charlotte 251 Apple Compote 249 Apple Souffle 249 Apples with Rice 252 Apricot Mould 250 Baked Bananas 253 Baked' Indian Pudding 241 Bread Pudding 237 Baked Quinces 254 Baked Sweet Apples 252 Bavarian Cream 248 Blanc Mange 248 Blanc Mange— Very Fine 248 Boiled Custard 245 Boiled Suet Pudding 239 Brandy Sauce — ^For Plum Pudding 243 Caramel Pudding 239 Caramel Sauce 243 Christmas Plum Pudding 235 Cocoanut Pudding 238 Compote of Apples 250 Cornstarch Blanc Mange 249 Cornstarch Pudding 238 Cottage Pudding 238 Cream Sauce 243 Creole Orange Custard 246 Crisped Bananas with Creamed Rice 247 Delicious Bread Pudding 237 English^ Plum Pudding 234 SFjOzen Custard 245 Frozen Pudding , 237 Fruit Jelly 256 Gelatine Jelly 256 Grandmother's Snow Custard 246 Hard Sauce , 242, 244 Italian Custard 246 Italian Jelly, or Fruit Moulded in Jelly. 254 Index, XV Lemoa Butter 250 Lemoa Jelly 254 L>emon Sauce 242 Macaroon Pudding '.[,', 236 Molasses Sauce 243 Mother R.'s Rice Pudding ! ! 239 Mrs. Spenoe's Pudding 241 Nesselrode Pudding ...235 Nice Boiled Custard 247 Orange Baskets 255 Orange Baskets (No. 2) 255 Orange Cream 251 Orange Charlotte 247 Orange Jelly 256 Orange Pudding 236, 240 Peach Cobblers of a Hundred Years Ago 245 Pineapple Hash 253 Puddings 234 Rice Pudding with Prunes 237 Roly-Poly Pudding 241 Silvy's Sweet Potato Custard 245 Southern Sweet Potato Pudding 240 Spanish Cream 252 Special Wine Jelly 251 Strawberry Cottage Pudding 240 Strawberries with Orange 250 Syllabub 250 Tapioca and Rice , 239 Tapioca with Apples or Peaches 254 Water Sauce 244 Whip Syllabub 251 Whipped Cream Sauce 242 Wine Sauce 242, 244 ICE CREAM. Caramel Ice Cream 258 Chocolate Ice Cream 259 CoICee Ice Cream 257 Ginger Ice Cream — Original 258 Macaroon Ice Cream 259 My Mother's Strawberry Ice Cream ^ . 258 Neapolitaine Ice Cream. 261 Orange Cream 257 Orange Ice Cream ^|* Peach Cream ^°" Peach Ice Cream ^°^ Pineapple Ice Cream ^^" Rich Ice Cream fit Russian Cream ;*' Vanilla Mousse ..» ^''^ xvi JndesB. CX5FFEE, TEA, CHOCOLATE, ETC Cafe au Lait (Coffee with Milk) 266 Cafe au Lalt a la St. Gottardo 2«1 Cafe Nolr L'AIezander the Great 266 Chocolate 268 Coffee 262 CoSee a la Francadse. ......: 263 Coffee— Boiled .1 265 Coffee by Percolation. 265 How to Make Black Coffee 265 How to Roast Coffee 263 Iced Tea 267 Making Coffee^By An Old Coffee-Maker 263 Roasting Coffee 262 Sadie's Coffee 264 Tea — Green and Black 267 To Make Chocolate 267 To Make Chocolate Another Way 268 PRESERVING, CANNING, ETC. Another Way to Preserve Peaches 274 Apple Butter 284 Apple Preserves 278 Canning Strawberries and Raspberries 273 Crab Apple Jelly .' 280 Crab Apple, Wild Apple, or Porter Apple Jelly 279 Cranberry Jelly 281 Currant Jelly 281 Currant Jelly (No. 2) 281 Currant, Raspberry or Blackberry Jam 283 Fig Preserves 277 Fig Preserves (No. 2) 277 Formula for Preserving 269 Grape Jam 283 Grape Jelly 280, 282 Grape Preserves 277 Green Grape Jelly 282 Jlints on Preserving. 269 How to Soften Rubbers and Make Them Nearly as Good as New 271 How to Make Tuita Frulta, or the Art of Preserving All Fruits as They Come in Their Season 284 Jama 282 Orange Miarmalajae— iDelicious 284 Peach Mangoes 275 Preserved Pears 275 Preserved Quincee 277 Index. xvH Quince Jelly 280 Raspberry Jam 283 Strawberry Jam 283 Strawberry Preserves 278 Strawberry Sun Preserves ''. 276 To Can Fruits, Berries and Tomatoes by the Hot Air Gen- erated from Oven of Sitove or Range 270