Richmond maids of honor and King Henry* s shoe strings.
A cake for a queen. Parsnip and Parkin cakes. Shrews-
bury cakes and brandy snaps. Cakes of Scotland and the
Isle of Man. Honey cakes of Basle. Almond cakes of
Pithiviers. Norman and Westphalian cakes. ** Gateau
d^epice^^ of the gingerbread fairs. Nuremberg ginger-
bread, or spice cake. Delightful German cakes. Made-
lienes, Napoleons, delicieuses, Savarins, and brioches.
Two fine cakes of Marseilles. Greek, Roumanian, and
• •
Vll
Contents
PAGE
Russian cakes. German Xmas cake and English Twelfth
Night cake. Hobelspane and spatzen, or sparrow cakes.
All kinds of buns. Good Friday or hot cross buns.
Yorkshire cakes and crumpets. Rice pudding in French
fashions. Sabaglione and frangipane. Three famous old
English puddings. A Swedish dessert. Prize plum pud-
ding. Delicate desserts of French and German origin. A
pudding of Buda-Pesth. Another of Italy, and Hungarian
almond delight. Frumenty and Devonshire white-pot. In
several ways. Syllabub, trifle, and roly-poly. Claret, as used
in English and French desserts. A national dish of Norway.
A convent sweet. Delicious creams from Bavaria. Swiss
and German creams. Alpine baskets. Gooseberries,
gages, and apricots in tempting shape. An ancient French
dish. Apples in compote and casserole. A Roumanian
sweet. Fascinating fancy omelettes. Gaufres. Wafers
and waffles. Konglauffe and imperial schmam. Dainty
pancakes of many sources. Fadges and fritters. Famous
mi-careme fritters of Rome. French and Westphalian
pastry. Epiphany cakes, or galettes. Fanchonettes and
gimblettes. Cakes of Jersey, or wonders. Moravian love
cakes. Banbury tarts. Tarts of all nations. Rheims
biscuits. Profiterolles. Fruit pies. Rolls of Germany,
Switzerland, France, and Austria.
CHAPTER SIX
Ices, Preserves, and Confections 212
Ices of Italy, England, and France. Raisin pudding and
praline. Juditha. A famous French marmalade. Se-
crets of French jams of combined flavors. . Damson cheese.
Bar-le-Duc jelly or jam. Rare old English recipes for
mixed or single fruit jams. Orange marmalade of Dundee.
...
VUl
Contents
PAGE
Rose jelly for pork and game. Almack^s preserves. Tutti-
frutti. Roseleaf jam of Greece, and Turkish delights.
Nougat of Montelimert. Marrons glacees and maraschino
bonbons. Barley sugar and apple sugar. Lozenges and
marchpane. Italian candy. Vienna chocolate and Turk-
ish coffee.
CHAPTER SEVEN
Hot and Cold Drinks 222
Heidelberg punch and grandfathers nightcap. Lawn
sleeve and brown Betty. Regent* s punch and a punch
fo^ a king. Oxford grace cup and Oxford bishop. Eng-
lish garden-party drinks. Caudle, wassail, and Xmas
bowl. Sack posset and other ancient swallows. Sir
Walter Raleigh* s recipe. Ale flip, Iamb*s wool, and
mulled wine. Drinks of dead celebrities. Picturesque
May nectar and Teutonic mead. Capillaire of <<the
boulevardier.** Orange and rhubarb and currant wines.
English home-made champagne. An Irish cordial. Rec-
ipes for fine and fancy French and German cordials.
Violet vinegar and metheglin. Bitters for cocktails -^ an
English recipe.
POSTSCRIPT
Hints and Secrets 239
The advantages of studying foreign cookery books. In
what ways each of the old countries excel. Norway and
Sweden stand apart. The uses of seasonings in European
kitchens. Simplicity of art the aim of the expert cook.
Natural flavors in their purity. Evil effects of spices.
Soup the great panacea : how to make it $ cheaply,
ix
Contents
PAGE
Page 2
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
Richmond maids of honor and King Henry* s shoe strings. A cake for a queen. Parsnip and Parkin cakes. Shrewsbury cakes and brandy snaps. Cakes of Scotland and the Isle of Man. Honey cakes of Basle. Almond cakes of Pithiviers. Norman and Westphalian cakes. ** Gateau d'épicé of the gingerbread fairs. Nuremberg gingerbread, or spice cake. Delightful German cakes. Madelienes, Napoleons, delicieuses, Savarins, and brioches. Two fine cakes of Marseilles. Greek, Roumanian, and
• •
Contents
Russian cakes. German Xmas cake and English Twelfth Night cake. Hobelspane and spatzen, or sparrow cakes. All kinds of buns. Good Friday or hot cross buns. Yorkshire cakes and crumpets. Rice pudding in French fashions. Sabaglione and frangipane. Three famous old English puddings. A Swedish dessert. Prize plum pudding. Delicate desserts of French and German origin. A pudding of Buda-Pesth. Another of Italy, and Hungarian almond delight. Frumenty and Devonshire white-pot. In several ways. Syllabub, trifle, and roly-poly. Claret, as used in English and French desserts. A national dish of Norway. A convent sweet. Delicious creams from Bavaria. Swiss and German creams. Alpine baskets. Gooseberries, gages, and apricots in tempting shape. An ancient French dish. Apples in compote and casserole. A Roumanian sweet. Fascinating fancy omelettes. Gaufres. Wafers and waffles. Konglauffe and imperial schmam. Dainty pancakes of many sources. Fadges and fritters. Famous mi-careme fritters of Rome. French and Westphalian pastry. Epiphany cakes, or galettes. Fanchonettes and gimblettes. Cakes of Jersey, or wonders. Moravian love cakes. Banbury tarts. Tarts of all nations. Rheims biscuits. Profiterolles. Fruit pies. Rolls of Germany, Switzerland, France, and Austria.
CHAPTER SIX
Ices, Preserves, and Confections 212
Ices of Italy, England, and France. Raisin pudding and praline. Juditha. A famous French marmalade. Secrets of French jams of combined flavors. . Damson cheese. Bar-le-Duc jelly or jam. Rare old English recipes for
mixed or single fruit jams. Orange marmalade of Dundee.
... VUl
Contents
Rose jelly for pork and game. Almack's preserves. Tuttifrutti. Roseleaf jam of Greece, and Turkish delights. Nougat of Montelimert. Marrons glacees and maraschino bonbons. Barley sugar and apple sugar. Lozenges and marchpane. Italian candy. Vienna chocolate and Turkish coffee.
CHAPTER SEVEN
Hot and Cold Drinks 222
Heidelberg punch and grandfathers nightcap. Lawn sleeve and brown Betty. Regent* s punch and a punch fo^ a king. Oxford grace cup and Oxford bishop. English garden-party drinks. Caudle, wassail, and Xmas bowl. Sack posset and other ancient swallows. Sir Walter Raleigh* s recipe. Ale flip, Iamb*s wool, and mulled wine. Drinks of dead celebrities. Picturesque May nectar and Teutonic mead. Capillaire of <<the boulevardier.** Orange and rhubarb and currant wines. English home-made champagne. An Irish cordial. Recipes for fine and fancy French and German cordials. Violet vinegar and metheglin. Bitters for cocktails -^ an English recipe.
POSTSCRIPT
Hints and Secrets 239
The advantages of studying foreign cookery books. In what ways each of the old countries excel. Norway and Sweden stand apart. The uses of seasonings in European kitchens. Simplicity of art the aim of the expert cook. Natural flavors in their purity. Evil effects of spices. Soup the great panacea : how to make it $ cheaply,
Contents