,this text is intended for users whose text readers cannot use the real 7,unicode_/,,utf-#h7 version of the file or even the simplified ,latin-#a version4 ,all fractions have been unpacked3 #a_/b #a_/d #a-a_/b #a_/c #b_/c #a-a_/c #a_/h #c_/h 444 ,german umlauts are similarly shown as ue1 oe4 ,accents and cedillas in ,french words are missing2 the ,errata list includes descriptions of any accents1 where relevant4 ,variant spellings are in the original4 ,most errors and inconsistencies were left unchanged2 details are given at the end of the e-text4 ,except for the title-page quotation1 the word art 7,italian art1 ,vienna art7 appears to be the ,german ,art 7way1 manner1 style74 ,caution3 ,do not attempt to convert modern salted butter into unsalted butter by washing it4 ,it will not work4 ,the ,contents were printed at the end of the book4 ,the ,alphabetical ,index was added by the transcriber4 ,illustration3 ,,gesine ,,lemcke4 ,,desserts ,,and ,,salads ,,by ,,gesine ,,lemcke ,,author ,,of ,,the ,,european ,,and ,,american ,,cuisine1 ,,and ,,chafing-,,dish ,,recipes ,,principal ,,and ,,owner ,,of ,,the ,,brooklyn ,,and ,,new ,,york ,,cooking ,,colleges ,eating is a ,necessity1 ,but ,cooking is an ,art4 ,,new ,,york ,,and ,,london ,d4 ,,appleton ,,and ,,company #aibj ,copyright1 #ahib1 #ahif1 #aiah ,by ,,gesine ,,lemcke4 ,printed in the ,united ,states of ,america ,,preface4 ,i ask every one who may become possessed of this book to read the recipes herein contained carefully and thoughtfully before attempting the making of any of them1 and also to observe the following instructions3 ,weigh and measure all ingredients exactly1 and have everything ready to mix before you commence4 ,if you measure your ingredients by means of a cup be sure you use one which holds half a pint4 ,use neither more nor less of anything than the recipe instructs you1 and be sure to have your fire just right1 as also instructed by the recipe4 ,if at first success does not come to you do not despair1 but persist in following the advice of the old adage3 ,try1 try again4 ,you should always bear in mind that honest work is never lost and that reward must come in the end4 ,desserts and ,salads4 ,,sauces4 #a4 ,wine ,chaudeau4-- ,into a lined saucepan put #a_/b bottle ,rhine wine1 #d tablespoonfuls sugar1 #a teaspoonful cornstarch1 the peel of #a_/b lemon and the yolks of #f eggs2 place the saucepan over a medium hot fire and beat the contents with an egg beater until just at boiling point2 then instantly remove from the fire1 beat a minute longer1 pour into a sauce bowl and serve with boiled or baked pudding4 #b4 ,white ,wine ,sauce4-- ,over the fire place a saucepan containing #b cups white wine1 #d tablespoonfuls sugar1 #c whole eggs1 the yolks of #d eggs and the peel and juice of #a lemon2 beat the contents of saucepan with an egg beater until nearly boiling2 then instantly remove and serve4 #c4 ,wine ,cream ,sauce4-- #a_/b bottle white wine1 #a_/b teaspoonful cornstarch1 #c eggs 7yolks and whites beaten separately71 #d tablespoonfuls sugar and the peel and juice of #a_/b lemon2 put all the ingredients except the whites of eggs in saucepan2 beat with an egg beater until just about to boil2 then remove from fire2 have the whites beaten to a stiff froth2 add them to the sauce1 beat for a minute longer and then serve4 #d4 ,claret ,sauce4-- ,over the fire place a lined saucepan containing #a_/b bottle claret1 #c or #d tablespoonfuls sugar1 #a lemon cut into slices and freed of the pits1 a piece of cinnamon and #a small tablespoonful cornstarch mixed with water or wine2 stir constantly until it comes to a boil2 then strain and serve4 ,or boil #a tablespoonful cornstarch in #a-a_/b cups water1 with piece of cinnamon and a few slices of lemon1 for a few minutes2 then remove from the fire2 add #a_/b pint claret and sugar to taste4 #e4 ,bishop ,sauce4-- ,boil #b ounces of sago in #b cups water1 with #a tablespoonful fine minced or ground bitter almonds1 a piece of cinnamon and the peel of #a lemon2 when sago is done strain it through a sieve1 add #a-a_/b cups claret1 #a_/d pound sugar and #a teaspoonful of bishop essence4 #f4 ,madeira ,sauce1 ,no4 #a4-- ,set a small saucepan on the stove with the yolks of #c eggs1 #a cup ,madeira and #b tablespoonfuls sugar2 stir until it comes to a boil2 then remove from fire and add by degrees #d tablespoonfuls sweet cream1 stirring constantly1 and serve4 #g4 ,madeira ,sauce1 ,no4 #b4-- ,mix #a tablespoonful flour with #a-a_/b spoonfuls butter2 add #a-a_/b cups boiling water2 boil #c minutes1 stirring constantly2 remove from the fire1 add #a_/b cup ,madeira and #c tablespoonfuls sugar4 #h4 ,butter ,sauce4-- ,in a small saucepan mix #a tablespoonful flour with a little cold water2 add by degrees #a cup of boiling water1 stirring constantly2 set the saucepan over the fire1 add #a heaping tablespoonful butter in small pieces2 continue stirring and boil for a few minutes4 #i4 ,sherry ,wine ,sauce1 ,no4 #a4-- ,add to the ,butter ,sauce #a_/b cup sugar and #a_/b pint sherry wine4 #aj4 ,sherry ,wine ,sauce1 ,no4 #b4-- #a cup sherry wine1 #a_/b cup water1 the yolks of #c eggs1 #b tablespoonfuls sugar and the grated rind of #a_/b lemon2 put all the ingredients in a small saucepan over the fire and keep stirring until the sauce begins to thicken2 then take it off2 if allowed to boil it will be spoiled1 as it will immediately curdle2 beat the whites to a stiff froth1 stir them into the sauce and serve4 #aa4 ,sherry ,wine ,sauce1 ,no4 #c4-- ,melt in a small saucepan #a tablespoonful butter2 add #a teaspoonful flour2 when well mixed add #a cup sherry wine1 #b tablespoonfuls sugar and the yolks of #d eggs2 stir briskly until the sauce is on the point of boiling2 then instantly remove and serve with plum or bread pudding4 #ab4 ,wine or ,brandy ,sauce4-- ,prepare #a cup ,butter ,sauce1 sweeten it with sugar1 add #a glass brandy1 port or sherry wine1 a little lemon juice and nutmeg4 #ac4 ,arrack ,sauce 7,allemande74-- ,mix #b tablespoonfuls flour with some white wine2 add in small pieces #b tablespoonfuls butter1 peel and juice of #a_/b lemon and #b cups white wine2 place a saucepan containing the ingredients over the fire and stir until it comes to a boil2 remove from the fire1 add #a cup arrack and #a cup sugar4 #ad4 ,arrack ,sauce 7,english74-- ,put in a small saucepan #a tablespoonful flour mixed with a little cold water1 the yolks of #c eggs1 #a tablespoonful butter1 a piece of cinnamon1 a little lemon peel1 #b tablespoonfuls sugar and #a-a_/b cups water2 set saucepan over the fire1 stir constantly until it commences to boil2 then instantly remove from the stove1 add a little lemon juice and #a_/b cup arrack4 ,this sauce can be made with any kind of wine or brandy4 #ae4 ,brandy ,sauce 7with ,milk1 ,english ,style74-- ,put in a small saucepan #a cup milk1 the yolks of #b eggs1 #a tablespoonful sugar and a little grated lemon peel2 stir over the fire till the sauce is at boiling point2 instantly remove and add #c tablespoonfuls brandy2 serve with plum pudding4 #af4 ,brandy ,sauce 7,american71 ,no4 #a4-- ,stir #d tablespoonfuls powdered sugar with #a-a_/b spoonfuls butter to a cream2 add by degrees the yolks of #b eggs1 #a_/b cup boiling water and #a_/b cup brandy2 put all the ingredients in a tin cup and set it in a saucepan of hot water2 stir until the sauce is boiling hot2 flavor with nutmeg and vanilla4 ,this sauce may be made of wine in the same manner4 #ag4 ,brandy ,sauce1 ,no4 #b4-- ,beat #a tablespoonful butter with #f tablespoonfuls powdered sugar to a cream2 add by degrees #a wine-glassful of brandy1 #c tablespoonfuls boiling water and a little nutmeg2 put the sauce into a tin cup1 set in saucepan of boiling water and stir until the sauce is hot2 but do not allow it to boil4 #ah4 ,punch ,sauce4-- ,place a small vessel on the stove with #a cup of rum1 #b tablespoonfuls powdered sugar1 the grated rind of #a_/b an orange and #a teaspoonful vanilla essence2 let it remain over the fire until the liquor catches a light flame2 put on the lid for #a minute2 then remove it from the fire1 add the juice of #a orange and serve hot4 ,this sauce is usually poured over the pudding4 #ai4 ,rum ,sauce4-- ,mix #a_/b tablespoonful flour with a piece of butter the size of an egg2 add #a cup boiling water2 when well mixed together add #a_/b cup ,rhine wine1 the peel and juice of #a_/b lemon1 #d tablespoonfuls sugar1 a piece of cinnamon and the yolks of #c eggs2 place in a saucepan over the fire and beat with an egg beater till the sauce comes to a boil2 instantly remove and add #a_/b cup rum4 ,in place of rum1 brandy may be used4 ,,note4--,the eggs may be omitted and #a tablespoonful flour used instead of #a_/b4 #bj4 ,sauce a la ,diaz4-- ,place a tin pan over the fire with #a cup rum1 #a_/b cup ,marella wine1 #c tablespoonfuls sugar1 the grated rind of #a orange and #a teaspoonful vanilla2 leave the pan on the stove until the liquor takes fire2 then cover quickly2 boil #a minute2 draw it from the fire to the side of the stove2 let it stand a few minutes2 then strain into a bowl2 cover tightly and when cold pour it over the pudding4 #ba4 ,wine ,chaudeau 7with ,rum74-- ,place a saucepan on the stove with #a teaspoonful cornstarch mixed with a little cold water2 add #b whole eggs1 the yolks of #b eggs1 #d tablespoonfuls sugar1 a little lemon juice1 some grated orange peel1 #a_/b bottle ,rhine wine and #b glasses of rum2 stir with an egg beater until just about to boil2 then instantly remove from the fire1 stir for a few minutes longer and serve4 ,any other kind of liquor may be used instead of rum4 #bb4 ,wine ,sauce 7with ,almonds and ,raisins74-- ,put a small vessel over the fire with #a_/b bottle claret1 #c tablespoonfuls ground almonds1 #c tablespoonfuls raisins1 a piece of cinnamon1 #d tablespoonfuls sugar and the peel of #a lemon2 stir until it boils2 then remove from the fire1 take out cinnamon and lemon peel and serve4 #bc4 ,hard ,sauce4-- ,stir #a_/d pound butter with #h tablespoonfuls powdered sugar to a cream until it looks white2 add by degrees #a small glass of brandy 7and1 if liked1 a little nutmeg72 the yolks of #b eggs may also be beaten through the sauce4 #bd4 ,hard ,sauce 7with ,cherries74-- ,make a hard sauce with the yolks of #b eggs and put some nice1 ripe cherries 7without the pits7 into it2 stir the whole well together and serve with suet pudding or dumplings4 ,blackberries1 peaches or plums may be used instead of cherries4 #be4 ,strawberry ,sauce4-- ,boil in a saucepan #b teaspoonfuls cornstarch in #a-a_/b cups water with the rind of #a lemon2 take it from the fire1 add #a cup strawberry juice1 a little ,rhine wine or claret and sweeten with sugar4 #bf4 ,sauce of ,apricots4-- ,boil #c tablespoonfuls apricot marmalade with #a tablespoonful butter and #a_/b cup water #e minutes2 add #b tablespoonfuls brandy and serve with boiled suet1 batter pudding or apple dumplings4 #bg4 ,sauce of ,cherries1 ,no4 #a4-- ,place in a saucepan #a cup sugar1 #a cup water and #a_/b cup claret2 when this boils add #a pint of ripe cherries 7without the pits72 boil them #aj minutes2 then take out the cherries and mix #a teaspoonful cornstarch with a little water2 add it to the sauce1 boil a minute1 strain and put cherries back into the sauce2 serve cold4 #bh4 ,sauce of ,cherries1 ,no4 #b4-- ,remove the pits from #a_/b pound ripe cherries2 put the stones into a mortar and pound them fine2 put them1 with the cherries1 #a pint water and a piece of cinnamon1 in a saucepan2 add #c_/d cup sugar and boil slowly #a_/b hour2 strain and thicken the sauce with #b teaspoonfuls cornstarch2 boil a minute1 add #a_/b cup claret and serve4 #bi4 ,strawberry ,hard ,sauce4-- ,stir #b tablespoonfuls butter to a cream with #a cup powdered sugar2 add the yolks of #b eggs2 beat until very light and stir #a cup nice1 ripe strawberries through it2 put the sauce in a glass dish1 cover with the beaten whites of #b eggs and put some nice strawberries on top of the sauce4 ,any other kind of fruit may be used instead of strawberries4 ,or stir #a_/b cup butter with #a cup powdered sugar to a cream2 add the beaten white of #a egg and #a cup thoroughly mashed strawberries4 #cj4 ,raspberry ,sauce1 ,no4 #a4-- ,put in a small saucepan the peel of #a lemon1 a little piece of cinnamon1 #a cup water and #a spoonful sugar2 boil #e minutes2 mix #b teaspoonfuls cornstarch with some cold water2 add it to the contents of saucepan2 boil a minute2 add #a cup raspberry juice or syrup and serve either hot or cold4 #ca4 ,raspberry ,sauce1 ,no4 #b4-- ,set a saucepan on the stove with #a-a_/b cups raspberry juice1 #a_/b cup water1 the juice and peel of #a lemon1 sugar to taste1 #a teaspoonful cornstarch and the yolks of #c eggs2 beat constantly with an egg beater until it comes to a boil2 quickly remove it from the fire2 beat for a few minutes longer2 beat the whites of the #c eggs to a stiff froth and stir them into the sauce4 #cb4 ,huckleberry ,sauce4-- ,put the huckleberries with a little water in a saucepan over the fire2 boil slowly for #a_/b hour2 then strain through a sieve1 sweeten with sugar and thicken with a little cornstarch2 add a few tablespoonfuls port wine or a little lemon juice and claret2 serve cold4 #cc4 ,sauce of ,dried ,cherries4-- ,wash #a pound dried cherries2 put them into a mortar and pound fine2 place them in a saucepan with #c or #d cups water over the fire2 add a few zwiebacks1 a piece of cinnamon and boil #a hour2 strain through a sieve1 add a little claret and lemon juice and sweeten with sugar4 #cd4 ,nut ,sauce4-- ,stir #a tablespoonful butter with #e tablespoonfuls powdered sugar to a cream2 add the yolks of #b eggs and a few spoonfuls of water2 put it in a tin pail2 set in a vessel of hot water2 stir until hot2 remove the sauce from the fire1 add #a_/b cup fine1 minced almonds and flavor with vanilla4 ,fine1 chopped1 stoned raisins may be used instead of almonds4 #ce4 ,hard ,sauce 7with ,nuts74-- ,prepare a hard sauce of #a tablespoonful butter and #e tablespoonfuls powdered sugar2 beat this until white2 add by degrees the yolks of #b eggs2 beat the whites of #b eggs to a stiff froth2 add the sauce gradually to the whites2 beat constantly with an egg beater2 and lastly add #a cup pounded or ground nuts1 almonds1 walnuts1 hazel or hickory nuts4 ,the nuts may be finely chopped if more convenient4 ,this sauce may be prepared in the same manner with peaches1 apricots 7peeled and cut into pieces7 or preserved pineapple4 #cf4 ,strawberry ,custard ,sauce4-- ,place a small saucepan on the stove with #a pint milk1 the yolks of #b eggs and #b tablespoonfuls sugar2 stir constantly until it comes to a boil2 instantly remove from the fire1 flavor with vanilla and set it away to cool2 then stir #a cup strawberries into it2 beat the whites of the #b eggs to a stiff froth and put it on top of the sauce4 ,this sauce is excellent with strawberry shortcake4 ,,note4--,any kind of fruit may be substituted for strawberries4 #cg4 ,fruit ,sauce 7not boiled74-- ,stir #a cup raspberry juice and #a of currants with #h tablespoonfuls sugar for #bj minutes2 serve with cold puddings4 ,or boil #b teaspoonfuls cornstarch in water for a few minutes2 sweeten with sugar2 thin it with raspberry1 currant or cherry juice2 add a little ,rhine wine and serve with cold pudding4 ,this sauce is exceedingly nice when made of strawberries with the addition of the juice of #a orange and a little grated skin4 #ch4 ,peach ,sauce1 ,no4 #a4-- ,to be served cold4 ,pare and cut in halves #a_/b dozen peaches2 stew them in sugar syrup2 press them through a sieve2 thicken them with a little arrowroot or cornstarch2 boil a minute1 add a little white wine and serve4 ,or boil the peaches 7after they are peeled and free from the stones7 in sugar syrup until tender2 then take them out1 put in a dish1 cut each half into #d pieces and pour the liquor over them2 then serve with tapioca pudding4 #ci4 ,peach ,sauce1 ,no4 #b4-- ,beat #a tablespoonful butter with #d tablespoonfuls powdered sugar to a cream2 add the yolks of #b eggs2 beat until very light and creamy2 then beat the whites of the #b eggs to a stiff froth2 add the sauce to them by degrees2 keep on beating with an egg beater until all is well mixed together and stir #a cup of fine1 cut peaches through it2 serve with boiled pudding4 #dj4 ,sauce of ,currants and ,raspberries4-- ,wash #a_/b pound red currants and raspberries2 sprinkle with sugar and let them stand #a_/b hour2 prepare a sauce the same as for ,peach ,sauce and stir the fruit through it4 #da4 ,cream ,sauce 7with ,jelly71 ,no4 #a4-- ,stir #a cup currant jelly until smooth2 add #a cup rich1 sweet cream and beat with an egg beater to a froth2 add a little arrack rum or ,cognac and serve with cold pudding4 #db4 ,cream ,sauce 7with ,jelly71 ,no4 #b4-- ,beat #a_/b cup fruit jelly and the whites of #b eggs to a stiff froth and serve with cold pudding4 #dc4 ,lemon ,sauce1 ,no4 #a4-- ,stir #a tablespoonful butter with #d tablespoonfuls powdered sugar to a cream2 add by degrees #a beaten egg1 the juice and grated rind of #a_/b lemon1 a little nutmeg and #d tablespoonfuls boiling water2 beat the sauce thoroughly for #e minutes2 put in a tin pail and set in saucepan of hot water2 stir constantly until very hot1 but do not allow it to boil4 #dd4 ,lemon ,custard ,sauce4-- ,place a saucepan with #a pint milk1 #c whole eggs and #c tablespoonfuls sugar over the fire and stir until it just comes to the boiling point2 quickly remove1 pour sauce into a dish1 flavor with lemon essence and serve cold with cold pudding4 #de4 ,lemon ,sauce 7with ,liquor74-- ,melt in a saucepan #a tablespoonful butter2 add #a_/b tablespoonful flour2 when well mixed pour in #a cup boiling water2 boil #b minutes2 remove from the fire1 pour sauce into a bowl2 add the juice of #a_/b lemon1 a little nutmeg and a glass of brandy2 sweeten with sugar and serve hot4 ,very nice with rolly-poly pudding or apple dumplings4 ,sherry or ,madeira wine may be used instead of brandy4 #df4 ,sauce a l',orange4-- ,stir the yolks of #d eggs with #b tablespoonfuls powdered sugar to a cream2 add by degrees #a cup sweet cream and stir constantly2 add the grated rind of #a orange2 put the whole in a tin cup or pail1 set in a vessel of hot water and stir all the time until it is on the point of boiling2 then instantly remove from the fire1 strain through a sieve over the pudding and serve hot4 #dg4 ,sauce au ,kirsch4-- ,boil #a teaspoonful cornstarch in #a cup water2 sweeten with #b tablespoonfuls sugar2 add #b tablespoonfuls kirsch and serve4 #dh4 ,lemon ,sauce1 ,no4 #b4-- ,mix #b teaspoonfuls flour with a little cold water2 put it in a saucepan2 add #a pint boiling water1 #a tablespoonful butter and #a_/b cup sugar2 stir until the sauce boils2 then remove from the fire1 add the juice of #a lemon and a little of the grated rind and nutmeg4 #di4 ,lemon ,cream ,sauce4-- ,put in a tin pail or cup #a-a_/b cups milk1 the yolks of #b eggs and #b tablespoonfuls sugar2 set in a vessel of hot water2 beat with an egg beater until the sauce comes to a boil2 remove from the fire2 add #a_/b teaspoonful lemon essence2 beat the whites to a stiff froth and stir them into the sauce4 #ej4 ,almond ,sauce4-- ,remove the brown skin of #b ounces of almonds1 ground or chopped fine2 put them in a saucepan with #b cups milk1 #b tablespoonfuls sugar1 the yolks of #c eggs and #a teaspoonful of arrowroot2 put the saucepan in a vessel of hot water2 keep stirring until the sauce comes to a boil4 ,instead of almonds almond essence may be used2 a little brandy may also be added if liked4 #ea4 ,chocolate ,sauce4-- ,boil #a_/d pound grated chocolate with #a cup water and #c tablespoonfuls sugar for #e minutes2 beat up the yolks of #c eggs with #a-a_/b cups cold milk2 add it to the chocolate2 keep stirring until the sauce comes to a boil2 instantly take it from the fire1 beat for a few minutes longer and pour it into a sauce bowl2 serve cold with cold pudding4 #eb4 ,chocolate ,cream ,sauce4-- ,boil #a_/d pound grated chocolate with #a cup water for #e minutes2 add sugar to taste2 beat up the yolks of #c eggs with #a-a_/b cups sweet cream2 add it to the chocolate2 keep stirring until nearly boiling2 remove from fire1 add some vanilla essence and the beaten whites of the #c eggs4 #ec4 ,vanilla ,cream ,sauce4-- ,put in a saucepan #b cups sweet cream1 #b or #c tablespoonfuls sugar1 #b whole eggs and the yolks of #b eggs2 set the saucepan in a vessel of hot water2 beat with an egg beater till the sauce just comes to the boiling point2 then instantly remove from the fire2 do not allow the sauce to boil2 flavor with vanilla extract and serve cold4 #ed4 ,vanilla ,sauce4-- ,put in a tin cup or pail #b cups milk and #a teaspoonful cornstarch2 add the yolks of #c eggs and #b tablespoonfuls sugar2 place the cup in a vessel of hot water2 beat with an egg beater until it comes to a boil2 instantly remove2 pour the sauce into a sauciere2 flavor with #a teaspoonful vanilla and serve cold4 ,do not allow the sauce to boil or it will curdle4 #ee4 ,sauce a la ,cream 7sweet74-- ,put in a tin pail #b cups milk1 the yolks of #b eggs1 #b tablespoonfuls sugar and #a teaspoonful cornstarch2 set in a vessel of hot water2 stir constantly until it comes to a boil2 instantly remove2 flavor with vanilla2 beat the whites of the eggs to a stiff froth2 pour the sauce into a glass dish1 spread the beaten whites over it and dust some powdered sugar over all4 #ef4 ,white ,sauce4-- ,boil #b teaspoonfuls arrowroot in #a pint milk2 add #b tablespoonfuls sugar and #a teaspoonful lemon essence2 beat the white of #a egg to a froth and stir it through the sauce when cold4 #eg4 ,cream ,sauce 7plain74-- ,stir #a_/b tablespoonful butter with #d tablespoonfuls powdered sugar to a cream2 boil #a tablespoonful flour in #a cup of water2 pour it slowly into the creamed butter2 keep on beating until the whole is well mixed2 flavor with #a teaspoonful lemon essence and serve hot4 #eh4 ,vanilla ,sauce 7plain74-- ,put in a saucepan #a pint milk1 #a-a_/b teaspoonfuls cornstarch1 sugar to taste and stir over the fire until it boils2 flavor with #a teaspoonful vanilla essence and serve when cold4 #ei4 ,vanilla ,sauce 7with ,cognac74-- ,stir #b tablespoonfuls butter with #f tablespoonfuls powdered sugar to a cream2 add by degrees #c tablespoonfuls ,cognac1 sherry or ,madeira wine and #a_/b cup boiling water2 keep beating all the time2 put this in a tin pail and set in a vessel of hot water2 keep stirring until hot1 but do not allow it to boil2 remove from the fire and add #b teaspoonfuls vanilla essence4 #fj4 ,caramel ,sauce4-- ,put #b tablespoonfuls sugar in a saucepan over the fire2 let it get light brown2 add a little water2 boil for a minute or two2 then pour it into a small saucepan2 add #a-a_/b cups of milk or cream and the yolks of #b eggs2 set the saucepan in a vessel of hot water2 stir until it comes to a boil2 remove from the fire and flavor with #a teaspoonful vanilla4 #fa4 ,coffee ,cream ,sauce4-- ,pour #b cups boiling hot cream over #b tablespoonfuls freshly ground coffee2 cover tightly and let it stand #aj minutes2 then strain the cream through a fine sieve2 put the cream in a small saucepan2 add the yolks of #b eggs1 #a teaspoonful cornstarch and #b tablespoonfuls sugar2 put this over a moderate fire and stir until it comes to a boil2 remove from the stove1 pour it into a sauce bowl and stir the beaten whites of the eggs through it2 serve cold4 #fb4 ,nutmeg ,sauce4-- ,mix #a tablespoonful butter with #a tablespoonful flour2 add #b cups boiling water and boil #e minutes2 sweeten with sugar and flavor with grated nutmeg4 #fc4 ,orange ,cream ,sauce4-- ,stir the yolks of #d eggs with #a-a_/b tablespoonfuls sugar to a cream2 add #a teaspoonful butter1 a little grated orange peel and #a_/b pint sweet cream or milk2 put the ingredients in a small saucepan over the fire and stir till boiling hot2 when cold mix it with a few spoonfuls whipped cream4 ,lemon ,sauce is made in the same manner4 ,this sauce may also be flavored with vanilla or lemon extract4 #fd4 ,sabayon ,sauce4-- ,put the yolks of #d eggs and #a whole egg in a lined saucepan and beat them with an egg beater to a froth2 add #d tablespoonfuls sugar1 a small piece of lemon peel1 the juice of #a lemon and #a_/b bottle of ,rhine wine2 #e minutes before serving put the saucepan over the fire and beat constantly till boiling hot2 but do not allow it to boil2 serve at once4 ,sabayon of ,madeira or ,malaga wine without lemon juice is made the same way4 ,if rum is added in place of wine it is then called ,rum ,sabayon ,sauce4 #fe4 ,strawberry ,chaudeau ,sauce4-- ,put #a cup strawberry juice or syrup in a saucepan2 sweeten to taste2 add #a_/b cup white wine and the yolks of #b eggs2 beat this over the fire with an egg beater till it foams and rises up2 remove from the fire and mix it with the beaten whites of #b eggs2 serve with vanilla koch or souflee4 #ff4 ,pineapple ,chaudeau ,sauce4-- ,put #a cup pineapple juice or syrup in a saucepan2 sweeten to taste2 add #a_/b cup white wine and the yolks of #b eggs2 beat this over the fire with an egg beater till it foams and rises up2 remove from the fire and mix it with the beaten whites of #b eggs2 serve with vanilla koch or souflee4 #fg4 ,raspberry ,chaudeau ,sauce is made the same as ,strawberry ,chaudeau ,sauce4 #fh4 ,cocoanut ,snow ,sauce4-- ,beat the whites of #c eggs to a stiff froth and boil #a cup sugar with #a_/b cup water till it forms a thread between #b fingers2 then gradually pour it into the beaten whites1 stirring constantly2 next add #a cup freshly grated cocoanut4 #fi4 ,cocoanut ,sauce 7another way74-- ,stir #b tablespoonfuls butter with #a cup powdered sugar to a cream2 add by degrees the yolks of #b eggs2 then beat the whites to a stiff froth2 mix them with the sauce2 add #c_/d cup freshly grated cocoanut and serve with boiled pudding4 #gj4 ,snow ,sauce 7with orange flavor74-- ,beat the whites of #b eggs to a stiff froth2 boil a small cup of sugar with #a_/b cup water till it forms a thread between two fingers2 remove it from the fire2 add the juice of #a orange and gradually pour it while hot into the beaten whites1 stirring constantly2 add last a little grated rind of orange and serve4 ,snow ,sauce with lemon flavor is made the same way4 #ga4 ,pistachio ,sauce4-- ,stir the yolks of #d eggs with #a pint sweet cream and #b tablespoonfuls sugar over the fire till nearly boiling2 remove from fire2 add #b ounces finely pounded pistachio nuts2 serve when ice cold with frozen pudding4 #gb4 ,cold ,pineapple ,sauce4-- ,pare and grate a small1 ripe pineapple2 press it through a sieve2 add #a cup sugar and a glass of ,rhine wine2 let it stand on ice for #a hour and serve with frozen pudding4 ,,syrups4 #gc4 ,plain or ,sugar ,syrup4-- ,dissolve #d pounds white sugar1 #a quart cold water and the beaten white of #a egg2 stir until sugar is dissolved2 simmer for #c minutes2 skim well1 strain through a fine flannel bag and bottle in well corked bottles4 #gd4 ,pineapple ,syrup4-- ,pare and cut some large1 ripe pineapples into small pieces2 put them in a stone jar or large bowl2 sprinkle a little sugar between and let the pineapples stand covered with a cloth in cellar for #cf hours1 or until they have bubbles on top2 then strain through a sieve or coarse bag1 and if not clear enough strain again through a flannel bag2 add to each pint of juice #a pound of sugar2 stir until the sugar is melted2 then put it over the fire and simmer #c minutes2 skim and put the syrup in bottles2 cork well and keep them in cool place4 ,this syrup may be thinned with #b parts plain syrup4 #ge4 ,strawberry ,syrup4-- ,choose none but fine1 ripe berries if you wish your syrup to be good2 mash the strawberries in a stone jar or bowl2 cover with a thin white cloth and let them stand #bd hours at a temperature of #gj;deg to #hj;deg ,f42 then inclose in a flannel bag and press them2 add to each pint of juice #a pound sugar2 stir until the sugar is dissolved2 then put it over the fire1 let it boil up1 skim well1 remove from fire and bottle while hot4 #ge;a4 ,raspberry ,syrup is made the same as strawberry4 #gf4 ,raspberry and ,currant ,syrup4-- ,take equal quantities of raspberries and currants2 free the latter from stems2 put the fruit together into a stone jar or bowl1 mash it up1 cover with a cloth and let stand for #bd hours2 then inclose the fruit in a coarse bag1 press out the juice and to each pint add #a pound sugar2 let it boil up and bottle4 #gg4 ,raspberry ,syrup 7without fruit74-- ,to make #h gallons of syrup prepare a plain syrup of #ah pounds sugar with #e gallons of water and put it in a clean mixing barrel2 next dissolve #b ounces tataric acid in #a pint cold water and add it to the syrup2 then pour #a quart boiling water over #d ounces powdered orrisroot2 let it get cold2 then filter2 add it also to the syrup and stir up well4 ,color it with the following mixture3 ,take #a_/b pound mallow or malva flowers and soak them in #a_/b gallon water for #f hours2 then mash in a mortar #b ounces cochineal and #b ounces alum and pour over these #b quarts boiling water1 and when cold filter2 next mix both colors together1 add them to the syrup and stir for #ae-bj minutes4 ,this is an excellent recipe for imitation of raspberry syrup4 #gh4 ,raspberry ,syrup 7without boiling74-- ,mash some ripe berries in a stone jar or bowl and set the paste for #c days 7covered with a linen cloth7 in a cool cellar2 then press out the juice through a coarse bag2 let it stand for #f hours2 drain off the clear juice and leave the sediment2 add to #a pint juice #a pound sugar1 stir for #a hour and bottle2 cork bottles loosely and set them for #d days in the sun2 then filter through a fine flannel bag2 re-bottle the syrup in small bottles1 cork well and cover corks with beeswax4 ,syrup made in this way is excellent for sauces4 ,strawberry and ,currant ,syrup without boiling is made in the same manner4 #gi4 ,blackberry ,syrup4-- ,mash the blackberries in a stone jar1 cover and let them stand for #dh hours2 then strain them through a bag2 add to each pint of juice #a pound sugar2 stir until dissolved2 put it over the fire to boil #c minutes2 skim well2 add to each quart of syrup #a_/b gill of ,french brandy and bottle4 ,or take nice1 ripe berries1 mash and strain them2 add to each pint of juice #a pound sugar1 #a_/b teaspoonful ground cloves and the same of cinnamon and mace2 boil #e minutes2 add to #a gallon of syrup #a_/b pint brandy and bottle4 #hj4 ,peach ,syrup4-- ,pare and cut the peaches into small pieces2 put them in a preserving kettle with a little water2 crack some of the peach stones1 add them to the peaches and let boil slowly for #ae minutes2 then strain through a flannel bag2 add to #a pint juice #a pound sugar and boil a few minutes2 skim well and bottle4 #ha4 ,apricot ,syrup the same way4 ,or pare and cut the peaches into pieces1 crack a few of the stones1 add them to the fruit and let it stand #bd hours2 then strain2 allow for #a pint juice #a pound sugar2 let it come to a boil2 skim well and bottle4 #hb4 ,cherry ,syrup4-- ,pound a sufficient quantity of ripe cherries 7with the pits7 in a porcelain or stone mortar2 let it stand for #c days2 inclose them in a bag1 press out the juice1 add to each pint #a pound sugar2 let it boil up once1 skim and put the syrup in bottles2 cork and set away for use4 #hc4 ,wild ,cherry ,syrup is made in the same manner as the above4 #hd4 ,wild ,cherry ,bark ,syrup4-- ,pour #a pint cold water over #d ounces well bruised wild cherry bark2 let it stand for #cf hours2 press out and let the liquid stand till clear2 add #a-a_/b pounds white sugar2 stir until dissolved and strain through fine flannel bag2 set away in well corked bottles4 #he4 ,vanilla ,syrup4-- ,add #a_/b ounce fluid extract of vanilla to #a gallon plain syrup4 ,another recipe3 ,rub #a_/b ounce citric acid with a little plain syrup2 add #a fluid ounce extract of vanilla and #a gallon plain syrup4 #hf4 ,vanilla ,cream ,syrup4-- ,add to #c pints plain syrup #a ounce extract of vanilla1 #a quart rich1 sweet cream or condensed milk4 #hg4 ,cream ,syrup4-- #a cup sweet cream1 #a cup milk and #a pound sugar are well mixed together1 and if it is to be kept for several days add a little bicarbonate of sodium4 #hh4 ,lemon ,syrup4-- ,grate the rind of #af large1 fresh lemons over #h pounds granulated sugar2 add #b quarts cold water and the juice of the lemons2 stir until the sugar is melted2 then strain through a fine flannel bag and put the syrup in well corked pint bottles4 ,be careful to grate off only the yellow part of the rind of the lemons2 the white part will give the syrup a bitter taste4 ,there is no better lemon syrup made than this4 #b to #c tablespoonfuls of this syrup in a glass of cold water makes fine lemonade and is also excellent for mineral waters and sauces4 #hi4 ,lemon ,syrup 7with ,oil of ,lemon74-- ,add to #a gallon plain syrup #be drops oil of lemon and #aj drams citric acid2 mix the oil and acid together gradually2 then add the syrup slowly1 and when well mixed bottle syrup and keep in a cool place for use4 #ij4 ,another ,recipe3--,add to #a gallon plain syrup #f drams tartaric acid dissolved in a little warm water1 #a ounce gumarabic dissolved in #a ounce warm water and #a_/b dram of the best lemon oil1 or a sufficient quantity of lemon extract to flavor the syrup4 #ia4 ,lemon ,syrup 7plain74-- ,make of #h pounds sugar and #b quarts water a plain syrup2 when nearly cold add #a quart pure lemon juice2 filter through a ,canton flannel filter and bottle4 #ib4 ,orange ,syrup4-- ,grate the rind of #ab oranges over #g pounds granulated sugar2 squeeze out the juice1 strain and pour it over the sugar2 add #a_/b gallon cold water2 stir until sugar is dissolved2 then strain through a fine flannel bag and bottle4 ,care should be taken to grate only the yellow part of the rind of the oranges1 as the least particle of white will make the syrup bitter4 #ic4 ,orange ,flower ,syrup4-- ,add to #a pint orange flower water #a-c_/d pounds sugar2 stir until the sugar is dissolved2 then bottle4 ,,extracts ,,and ,,essences4 #id4 ,essence of ,lemon4-- ,grate the rind of #ab lemons2 put this in a bottle with #a pint alcohol and #a teaspoonful lemon oil2 cork bottle tightly2 set in a warm place2 shake every day and after #b weeks it will be ready for use4 #ie4 ,essence of ,vanilla4-- ,take #a ounce vanilla beans2 split each bean in two 7lengthwise72 then cut into small pieces2 put these into a large bottle with #a pint alcohol and #a pint water2 cork the bottle1 not too tightly2 set in a warm place for #c weeks and shake it once every day2 it will them be ready for use4 #if4 ,bischof ,essence4-- ,pare off the peel of #ab green oranges2 put them with #a bottle of good rum in a glass jar that is used for preserving fruit2 let it stand #bd hours2 then pour the essence into small bottles and set in a cool place for further use2 #b tablespoonfuls to #a bottle of claret are sufficient4 #ig4 ,essence of ,oranges4-- ,pare off the peel of #h yellow and #d green oranges2 put them in a large bottle or glass jar with #a quart arrack2 set in a warm place for #b weeks2 then strain through filtering paper1 put into small bottles and set them in a cool place for further use2 #b tablespoonfuls essence are sufficient for #a bottle wine4 #ih4 ,peach ,essence4-- ,dissolve #a fluid dram oil of bitter almonds in #g pints rectified spirits of #ij per cent42 allow the solution to stand for a few days and then filter it2 put away in well corked bottles4 #ii4 ,bitter ,almond ,essence4-- ,dissolve #a fluid dram oil of bitter almonds in #c quarts rectified spirits of #ij per cent4 and store the fluid for some time before using it4 #ajj4 ,coffee ,essence4-- ,pour #c pints rectified spirits of #ij per cent4 over #e-a_/d ounces finely roasted and ground coffee2 let it stand for several days1 draw off the fluid and filter4 #aja4 ,cherry ,essence4-- ,press out the flesh of ripe cherries2 let the mass stand quietly in a moderately warm room until the pure juice has separated from the pulp2 then place the mass in a bag1 press the juice out1 let it stand for a few hours longer and add an equal quantity of rectified spirits of #ij per cent4 #ajb4 ,strawberry ,essence4-- ,bruise #d-a_/b pounds wild strawberries2 pour #c quarts spirits of #ij per cent1 over the mass2 let it stand for some time and filter4 ,the product will be about #a gallon of strawberry essence4 #ajc4 ,raspberry ,essence4-- ,crush #b pounds ripe raspberries2 press them out and add #b quarts rectified spirits of #ij per cent4 #ajd4 ,rose ,essence4-- ,dissolve #b fluid drams rose oil in #a-a_/c quarts rectified spirits of #ij per cent4 and filter the solution4 #aje4 ,orange ,blossom ,extract4-- ,pour #a-a_/d pints boiling milk over #aj-a_/b ounces fresh orange blossoms2 place same over the fire and let it boil up2 then add #c quarts rectified spirits of #ij per cent42 mix it thoroughly1 add #b-a_/b pints champagne and filter4 #ajf4 ,orange ,peel ,extract4-- ,crush in a stone mortar the rind of #ab oranges with some sugar2 place the mass into a glass jar2 add #a_/c gallon of rectified spirits of #ij per cent42 let it stand for #d days2 then decant the clear liquid and filter it2 put away in well corked bottles4 #ajg4 ,italian ,meringue4-- ,whites of #e eggs beaten to a stiff froth1 #a pound sugar1 #a teaspoonful vanilla extract1 #c_/d cup water2 put sugar and water over the fire in a saucepan 7one of agateware is best72 stir until sugar is dissolved2 next put saucepan over the fire and boil till the sugar begins to foam2 then take some of the boiling sugar in a spoon and blow it2 if it flows off the spoon in large bubbles it is ready to use2 wipe the rim of saucepan clean with a damp cloth and remove the sugar from fire2 let it cool for #b minutes2 then pour it slowly into the beaten whites1 stirring constantly4 #ajh4 ,meringue4-- #a_/b pound powdered sugar and the whites of #e eggs2 carefully separate the whites from the yolks2 put the whites in a deep kettle for #ae minutes on ice2 then whip it with an egg beater to a stiff froth2 mix in slowly the sugar and use at once4 ,this meringue is used for ornamenting puddings and cakes4 #aji4 ,spinach ,green 7for coloring74-- ,wash a few handfuls spinach1 press it out and pound in a mortar to a pulp2 then press out the juice in a cloth2 put the spinach liquid in a small saucepan2 put it for a few minutes over the fire2 as soon as the liquid curdles pour it on a fine sieve2 let the water run off and the green which remains press through a fine sieve and put it in a well covered glass till wanted4 ,spinach green is used for coloring creams or puddings4 #aaj4 ,sugar ,color4-- ,place a saucepan with #a pound sugar and #a_/b pint water over the fire and boil till the sugar is dark brown and nearly black2 then add #a pint boiling water2 stir until all the sugar is well dissolved2 boil it for a few minutes2 then remove from fire and put it into a well corked bottle4 ,this color is used for coloring soups1 sauces and sometimes jellies4 #aaa4 ,lemon ,sugar4-- ,grate the rind of #ab lemons2 mix the grated lemon peel with #a pound powdered sugar2 put into well closed jars and set in a cool place2 is used for cake sauces and puddings instead of freshly grated lemon peel4 #aab4 ,vanilla ,sugar4-- ,split the vanilla bean1 lengthwise1 in two2 put some granulated sugar on a plate and scrape the seed out of the vanilla bean2 mix it with the sugar and put away in a well closed jar4 #aac4 ,red ,sugar4-- ,sift out all the fine part of #a_/b pound granulated sugar2 put the sugar on a piece of thick brown paper1 drop a few drops of cochineal over the sugar and rub it with the hands till the sugar becomes a red color4 #aad4 ,green ,sugar is prepared in the same manner as the foregoing1 but care must be taken to use only green vegetable coloring4 ,,french ,,creams4 #aae4 ,creme ,francaise a la ,vanille4-- ,put #a quart sweet cream with the yolks of #h eggs into a saucepan2 add #c_/d cup sugar and stir the whole over the fire with an egg beater till nearly boiling2 remove from fire1 add #b teaspoonfuls essence of vanilla and #a-a_/b ounces clarified gelatine 7see ,gelatine72 continue stirring until the cream has cooled off2 then set a plain form with tube in center into cracked ice1 pour in the cream1 cover and let it remain for #b hours4 ,if the form is oiled with fine almond oil the cream will turn out without dipping the form into hot water2 the oiling is best done with a fine brush2 the form is then turned upside down1 so that all superfluous oil has a chance to run out4 #aaf4 ,creme ,francaise au ,chocolat4-- ,melt #a_/d pound grated chocolate in the oven2 then put it with #a quart cream1 #c_/d cup sugar and the yolks of #h eggs over the fire2 stir until nearly boiling2 remove it from fire1 add #a teaspoonful essence of vanilla and #a ounce clarified gelatine and finish same as in foregoing recipe4 #aag4 ,creme ,francaise aux ,amandes4-- #a quart cream1 #a_/d pound blanched and finely pounded almonds1 the yolks of #h eggs1 #a_/b cup sugar and #a_/b vanilla bean2 boil the cream and pour it over the pounded almonds2 cover and let it stand till cold2 then strain the cream through a sieve2 place a saucepan with the cream1 yolks1 vanilla and sugar over the fire2 stir with an egg beater till nearly boiling2 remove it from the fire and finish the same as ,creme ,francaise a la ,vanille4 #aah4 ,creme ,francaise au ,cafe4-- ,pour #a quart boiling cream over #d tablespoonfuls fresh1 ground coffee2 cover and let it stand for #e minutes2 then strain through a fine sieve of cloth2 place a saucepan over the fire with the coffee cream1 yolks of #h eggs and #e tablespoonfuls sugar and stir till nearly boiling2 finish the same as ,creme ,francaise a la ,vanille4 #aai4 ,creme ,francaise au ,the4-- ,pour #a quart boiling cream over #b tablespoonfuls of the best black tea2 let it stand1 well covered1 for #e minutes2 then strain2 put the tea cream with the yolks of #h eggs and #e tablespoonfuls sugar in saucepan over the fire and stir till nearly boiling2 finish the same as ,creme ,francaise a la ,vanille4 #abj4 ,creme ,francaise au ,marasquin4-- ,place a saucepan with #a quart cream1 the yolks of #h eggs1 #a_/b cup sugar and #a teaspoonful vanilla over the fire and stir till nearly boiling2 remove it from the fire and add #af sheets of gelatine which has been soaked in cold water for #aj minutes and pressed out2 add lastly #a_/b pint maraschino and finish the same as ,creme ,francaise a la ,vanille4 #aba4 ,creme ,francaise au ,rhum is made the same as the foregoing1 substituting rum for maraschino4 #abb4 ,petits ,pots ,creme a la ,vanille4-- ,mix well together #a quart cream1 yolks of #h eggs1 #d whole eggs and #e tablespoonfuls sugar2 fill the cream into buttered custard cups1 set them in a pan of hot water on top of the stove1 cover with a pan or paper and boil till contents are firm2 remove from fire and set aside to cool2 in serving turn the cream onto a dish and send whipped cream to table with it4 #abc4 ,creme au ,bain-,marie au ,caramel4-- ,boil #c_/d cup sugar to a caramel 7see ,boiling ,sugar71 add a little boiling water1 remove from fire and stir for a few minutes2 then place a saucepan with #a quart cream or milk1 #d whole eggs and the yolks of #h eggs over the fire2 add the caramel sugar and stir till nearly boiling2 fill the cream into a buttered form1 cover it tightly and place the form into a vessel of hot water2 let it stand for #a-a_/b hours on the hot stove2 the water should be boiling hot1 but must not boil2 when done take it from the fire1 set in cool place2 when cold and ready to serve turn the cream onto a round dish and send to table without sauce4 #abd4 ,creme au ,bain-,marie au ,chocolat4-- ,melt #d tablespoonfuls ,baker's chocolate in the oven2 mix it with #a quart cream or milk1 #e tablespoonfuls sugar and boil #e minutes1 stirring constantly2 remove it from the fire and when cold add #d whole eggs1 the yolks of #h and #a teaspoonful vanilla2 beat these well together with an egg beater2 butter a form with a tube in the center and sprinkle with fine zwieback crumbs2 pour in the cream1 cover the form and set in a vessel of hot water2 let it boil slowly for an hour2 remove it from the fire and set aside to cool2 when ready to serve turn the cream onto a dish1 garnish with fancy cake and send whipped cream a la vanilla to table with it4 #abe4 ,vienna ,orange ,cream4-- ,soak #a ounce gelatine in #a_/b cup cold water #ae minutes1 add #a_/b cup boiling water and stir over the fire till dissolved2 stir the yolks of #ab eggs with #ab tablespoonfuls sugar to a cream2 add by degrees the juice of #h oranges and #c lemons1 and lastly the gelatine2 continue stirring until it begins to thicken2 then add the whites1 beaten to a stiff froth2 rinse out a mould with cold water and sprinkle with sugar1 pour in the cream and set it on ice for #b hours4 #abf4 ,vienna ,lemon ,cream4-- ,stir the yolks of #aj eggs with #a cup sugar to a cream2 add the juice of #d lemons and the grated rind of #a_/b a one2 lay #ab sheets of gelatine in cold water for #aj minutes1 press out and dissolve it in #a_/b cup boiling water2 add it by degrees to the cream and continue stirring till it begins to thicken2 then add the whites1 beaten to a stiff froth2 rinse out a form with cold water and sprinkle with sugar1 turn in the cream and set on ice till firm4 #abg4 ,milk ,cream4-- ,soak #a ounce gelatine in #a cup of milk2 place a saucepan with #c cups milk1 #c_/d cup sugar1 #a-a_/b teaspoonfuls vanilla and the yolks of #f eggs in a vessel of boiling water and stir with an egg beater till nearly boiling2 remove from the fire1 add the gelatine and stir till it becomes cold and begins to thicken2 then add the whites1 beaten to a stiff froth1 turn the cream into a form and set on ice till firm2 serve with cold pineapple or strawberry sauce2 the form should be rinsed with cold water and sprinkled with sugar before the cream is put in4 #abh4 ,russian ,cream4-- ,stir the yolks of #i eggs with #i tablespoonfuls sugar for #a_/b hour2 add the juice and grated rind of #a lemon and #a_/b pint best rum2 lay #e sheets of gelatine for #e minutes in cold water1 press out and put it in #a_/b cup boiling water2 stir until dissolved2 then mix it by degrees1 stirring constantly1 with the above mixture2 when it begins to thicken add the whites1 beaten to a stiff froth1 rinse out a mould with cold water1 sprinkle with sugar1 fill in the cream and set in a cool place till firm4 #abi4 ,sabayon of ,oranges4-- ,soak #ab sheets of gelatine in cold water for #aj minutes2 in the meantime put the juice of #d oranges1 the thin peel of #a1 #c_/d cup sugar1 #a_/b bottle wine 7white is best71 #b whole eggs and the yolks of #f in a saucepan over the fire2 beat this with an egg beater till nearly boiling2 remove it from the fire and take out the peel1 press out the gelatine1 add it to the cream and continue the beating till cold2 fill it into a cream form and place for #b hours on ice4 #acj4 ,sabayon of ,lemon4-- ,soak #ab sheets of gelatine in cold water2 put in a saucepan #b whole eggs and the yolks of #aj2 add #a cup sugar1 the juice of #c lemons1 the thin peel of #a and #a_/b bottle ,rhine wine2 beat this with an egg beater till nearly boiling2 remove at once1 press out the gelatine1 add it to the cream and continue beating till cold and beginning to thicken2 fill it into a cream form and set on ice till wanted4 #aca4 ,whipped ,cream4-- ,put #a quart of rich1 sweet cream into a deep vessel or stone jar and let it stand on ice for an hour2 then beat it with an egg beater until stiff2 then add sufficient powdered sugar to sweeten and any kind of flavor that may be liked4 #acb4 ,whipped ,cream 7with ,strawberries74-- ,put #a quart ripe strawberries in a colander and rinse with cold water2 when well drained put the berries into a glass dish1 sprinkle over them #a cup powdered sugar and set for #a_/b hour on ice2 whip #a pint sweet cream to a froth1 sweeten with powdered sugar and set on ice until wanted2 when ready for use pour the cream over berries and serve at once1 or send each in a separate dish to the table4 #acc4 ,cream 7with ,pineapple74-- ,prepare the cream in the same manner as the foregoing2 pare a ripe sugar-loaf pineapple and break it from the stalk into pieces with a silver fork2 put the fruit into a glass dish and sprinkle #a cup sugar over it2 set the dish on ice for #a hour2 when ready to serve pour the cream over pineapple and send to table at once4 #acd4 ,whipped ,cream 7with ,chocolate74-- ,boil #a_/d pound grated chocolate in #a_/b cup water with #a_/b cup sugar and a little vanilla2 when cold mix it with #a pint whipped cream and set on ice till wanted4 #ace4 ,whipped ,cream 7with ,oranges74-- ,pare #f large oranges1 cut them into pieces1 remove the pits1 put the fruit into a glass dish and sprinkle over it #a_/b cup powdered sugar2 have #a pint cream1 beaten to a stiff froth1 mixed with #c or #d tablespoonfuls powdered sugar and set fruit and cream on ice till wanted2 when ready to serve pour cream over the oranges and send to table at once1 or serve each in a separate dish4 #acf4 ,creme ,fouettee a la ,cobby4-- ,mix with whipped cream some fruit marmalade and put it in layers in a glass dish with some preserved cherries and macaroons between each layer2 arrange the cream high up in the dish and garnish with lady fingers or fancy cake4 #acg4 ,whipped ,cream 7with ,peaches74-- ,pare and cut #f large1 ripe peaches into quarters2 put the fruit into a glass dish1 sprinkle over it #a_/b cup powdered sugar and set the dish on ice for #a hour2 also have #a pint of whipped and sweetened cream standing on ice2 in serving cover the peaches with cream2 break some lady fingers apart1 stand them around the dish and serve at once4 ,or serve cream and fruit in separate dishes4 ,instead of fresh fruit preserved fruit may be used4 #ach4 ,whipped ,cream 7with ,cherries74-- ,remove the pits from #a pound of large cherries2 put the fruit in a glass dish with #a_/b cup sugar2 set the dish for an hour or two on ice2 also have #a pint of whipped cream on ice2 when ready to serve spread the cream over the cherries1 or serve each in a separate dish1 and send sponge or fancy cake to the table with it4 ,canned cherries1 apricots or peaches may be substituted for fresh fruit4 ,,boiled ,,creams4 #aci4 ,vanilla ,cream4-- ,place a saucepan with #a pint cream or milk over the fire1 add #b tablespoonfuls flour1 the yolks of #d eggs1 #a tablespoonful butter1 #c tablespoonfuls sugar1 #a teaspoonful vanilla extract and a sprinkle of salt2 stir this until it comes to a boil2 when cold mix cream with the yolk of #a egg and a little sweet cream4 #adj4 ,chocolate ,cream4-- ,mix #b tablespoonfuls flour with #a pint of milk or cream2 add #a_/b teaspoonful vanilla extract1 #a_/d pound grated chocolate1 #c or #d tablespoonfuls sugar1 #a_/b tablespoonful butter1 a sprinkle of salt and the yolks of #d eggs2 place this in a saucepan over the fire and stir till it boils2 then remove and set aside to cool4 #ada4 ,orange ,cream4-- ,mix #b tablespoonfuls flour with #a pint milk or cream1 add #a_/b tablespoonful butter1 #c-a_/b tablespoonfuls sugar1 the yolks of #c or #d eggs and the grated rind of #a_/b an orange and stir the cream over the fire till it boils2 then set aside to cool4 #adb4 ,almond ,cream4-- ,pound #f ounces of blanched almonds with a little cream to a paste2 mix them with #a pint of sweet cream or milk1 add #b tablespoonfuls flour1 #c-a_/b tablespoonfuls sugar1 the yolks of #d eggs1 a little salt1 #a_/b teaspoonful vanilla extract and #a_/b tablespoonful butter2 stir this over the fire till it boils2 then remove and set the cream aside to cool4 #adc4 ,coffee ,cream4-- ,put #c ounces fresh roasted ,mocha coffee into #a pint boiling cream2 let it stand #ae minutes2 then strain1 add to the coffee cream #b tablespoonfuls flour1 #a_/b tablespoonful butter1 #d tablespoonfuls sugar1 a sprinkle of salt and the yolks of #f eggs2 stir this over the fire till it boils2 remove it and set the cream aside to cool4 #add4 ,creme ,frangipane a la ,vanille4-- ,mix #a_/b cup flour with #b cups cream1 add #e well beaten eggs1 a sprinkle of salt1 #d tablespoonfuls sugar1 #a tablespoonful butter and #a teaspoonful vanilla2 stir this over the fire till it boils2 remove it1 add #h well pounded macaroons and set aside to cool4 ,instead of vanilla a little orange or lemon peel may be substituted4 ,blanched almonds1 raisins1 currants1 finely cut citron or any kind of fruit such as pineapples1 strawberries or peaches may also be used4 ,,jellies4 #ade4 ,jellies should be as clear as crystal1 not too sweet and just firm enough to hold together4 ,jellies that have to stand any length of time on the buffets must1 of course1 be firmer4 ,a good plan is to make a trial by putting a little in a tin cup and setting it on ice before the jelly is put into a form4 #adf4 ,to ,clarify ,gelatine4-- ,put #b ounces gelatine in a saucepan1 add #a_/b pint cold water and let it stand #aj minutes2 then add #a_/b pint boiling water1 set the saucepan in a vessel of boiling water and stir until gelatine is dissolved2 beat the whites of #b eggs to a froth1 add the juice of #a large lemon and a little cold water2 stir this into the gelatine1 continue stirring until it boils1 remove to side of stove and let it stand #e minutes without boiling2 then strain through a jelly bag and use as directed in following recipes4 #adg4 ,to ,clarify ,sugar4-- ,put #a pound sugar in #a pint cold water and stir till sugar is dissolved2 then strain through a napkin4 ,a quicker way is to boil the sugar and water with the juice of #a lemon for a few minutes and strain the same way4 #adh4 ,to ,clarify ,fruit ,juice4-- ,lay a few sheets of filtering paper in water and let them soak for #ae minutes1 changing the water twice2 then press them out1 pick into small pieces1 wet a little again with water and put the paper into a small sieve2 pour the fruit juice onto the paper and let it run through into a dish4 ,if not clear the first time pour back again and let it run through once more4 #adi4 ,jelly ,bag4-- ,take #c_/d yard of white flannel and make a bias bag2 this is done by taking the flannel on the bias1 sewing the bottom and side together to a point2 cut it even on top and hem2 then sew a string on each end of hem4 ,in using the bag lay a broom with one end on the back of a chair and the other end on a table2 tie the bag onto the broom1 in the center1 so that it hangs between the table and chair2 set a bowl underneath the bag2 then pour in the jelly2 pour that which runs through first back again into the bag2 repeat this once or twice more until the jelly runs through clear4 ,when all the jelly has run through fill it into a mould and set either on ice or in a cool place4 #aej4 ,orange ,jelly4-- ,clarify #b ounces of gelatine as directed 7see ,clarifying ,gelatine71 dissolve #a pound sugar in #a pint water1 add the thin peel of #b oranges and let it stand #a hour2 then remove orange peel and strain the sugar syrup through a napkin2 remove the peel from #d oranges1 divide them into small quarters and remove the pits without breaking the fruit2 next pour the juice of #h oranges and #b lemons through filtering paper 7see ,clarifying ,fruit ,juice72 as soon as the gelatine1 fruit juice and sugar are clarified mix the three together1 place a jelly form into cracked ice1 pour in a few spoonfuls jelly and when firm lay in one-third of the orange quarters1 which should be wiped dry with a napkin2 add sufficient jelly to cover the fruit and when hard lay over another third2 cover again with jelly and continue until all is used up2 cover the form1 lay some ice on top and let it stand till firm2 when ready to serve dip the form into hot water1 wipe it dry1 remove cover1 turn the jelly into a dish and serve with vanilla sauce or sweet cream4 ,,note4--,if the inside of jelly mould is brushed with pure almond oil the form need not be dipped in hot water1 as the jelly will slip out without any trouble4 ,fine olive oil may also be used1 but care should be taken to use only the very best1 as otherwise the flavor of the jelly will be spoiled4 #aea4 ,plain ,orange ,jelly4-- ,dissolve and clarify #a ounce gelatine in #a_/b pint water as directed1 dissolve #a cup sugar in #a_/b pint water1 add the thin peel of #a orange and let it stand #a hour2 then strain through a napkin2 let the juice of #e oranges and #a lemon run through filtering paper or a fine napkin2 mix the gelatine1 fruit juice and sugar syrup together1 pour it into a jelly mould and set in a cool place to get firm2 when ready to serve dip the form into hot water1 turn the jelly onto a dish and serve with the following sauce3--,beat #a egg to a froth1 add by degrees #a cup milk1 #b tablespoonfuls sugar and #a teaspoonful vanilla extract4 #aeb4 ,lemon ,jelly4-- ,clarify #b ounces gelatine as directed1 dissolve #a-a_/d pounds sugar in #a pint water1 add the grated rind of #b lemons and let it stand #a_/b hour2 then strain through a napkin2 let #a pint of lemon juice run through filtering paper 7see ,clarifying ,fruit ,juice72 when the three ingredients have been clarified mix them together1 fill the jelly into a jelly mould1 set it on ice or in a cold place to get firm and serve same as ,orange ,jelly4 #aec4 ,strawberry ,jelly4-- ,put #a quart ripe strawberries in a colander1 rinse them off with cold water and when drained mash them well in a bowl with a silver spoon2 dissolve #c_/d pound sugar in #a pint cold water1 add the juice of #a lemon and put it over the fire to boil #e minutes2 strain through a napkin and when cold pour it over the strawberries2 let them stand #c hours2 then strain the berries1 first through a jelly bag and then through filtering paper2 also let the juice of #b oranges run through filtering paper2 clarify #b ounces gelatine as directed and when cold add it to the fruit juice2 then make a trial by filling a few spoonfuls in a tin cup and set it on ice to form2 if not firm enough add a little more dissolved gelatine2 fill the jelly alternately with large strawberries in a jelly form and finish the same as ,orange ,jelly2 serve with whipped cream4 #aed4 ,pineapple ,jelly4-- ,pare and cut a large1 ripe pineapple into quarters1 remove the hard core from the center and cut the quarters of pineapple into fine slices2 dissolve #a pound sugar in #a pint cold water and juice of #a lemon1 pour it over the pineapple pieces1 cover and let it stand for #b hours2 chop the eyes and hard core of pineapple very fine1 put them with #a pint water in a saucepan over the fire and boil slowly #a_/b hour2 when cold strain them and add the liquid to the pineapple2 in the meantime clarify #b ounces gelatine as directed2 then drain the pineapple in a sieve1 wipe the slices dry with a napkin and lay them on a plate2 let the pineapple syrup run through filtering paper or napkin and mix it with the clarified gelatine2 also let the juice of #b oranges and #a lemon run through filtering paper and add it to the jelly2 then make a trial to see if firm enough2 place jelly form in cracked ice1 pour a few spoonfuls of jelly into the form and when hard put in a layer of pineapple2 cover them with jelly and when firm put in another layer of pineapple2 continue until all is used up2 then cover the form1 put some ice on top of form and let it remain till jelly is firm2 serve with or without cream or vanilla sauce4 ,this jelly may also be made of preserved pineapple4 #aee4 ,jelly of ,peaches4-- ,pare #h large1 ripe peaches1 cut them into halves1 remove the stones and cut each half into #c or #d pieces2 put the fruit into a bowl and pour over it #a pint of sugar syrup2 let them stand well covered for #b hours2 scald the pits1 remove the brown skin and put them with the peaches2 then let the syrup run through filtering paper1 mix it with #b ounces clarified gelatine1 fill the jelly with the peaches and pits in alternate layers in a form and finish the same as ,orange ,jelly4 #aef4 ,raspberry ,jelly4-- ,press the juice from #a quart ripe raspberries1 add the juice of #a lemon and filter it through filtering paper 7see ,clarifying ,fruit ,juice72 dissolve #c_/d pound sugar in #a pint water1 strain through a napkin and add it to the raspberry juice2 add #b ounces clarified gelatine2 set a jelly form into cracked ice and fill the jelly alternately with large1 ripe raspberries into the form and finish the same as ,orange ,jelly4 #aeg4 ,wine ,jelly4-- ,soak #b ounces gelatine in #a_/b pint cold water for #aj minutes2 then add #a_/b pint boiling water and stir the whole over the fire till gelatine is dissolved2 add the rind and juice of #a lemon1 #b whole cloves1 a small piece of cinnamon and the well beaten whites of #b eggs2 stir this with an egg beater till it boils2 then remove the saucepan with its contents to side of stove and let it remain for #e minutes without boiling2 then strain it through a flannel jelly bag2 dissolve #c_/d pound sugar in #a pint cold water1 strain it through a napkin and add it with #a pint ,madeira to the gelatine2 rinse out a jelly mould with cold water1 pour in the jelly and set it on ice or in a cool place till firm4 ,instead of ,madeira wine any other kind may be used4 #aeh4 ,rhine ,wine ,jelly4-- ,dissolve and clarify #b ounces gelatine and dissolve #a pound sugar in #a pint water2 add the rind of #b lemons and the juice of #a2 let it stand #a hour2 then strain through a napkin2 let the juice of #b lemons run through filtering paper1 add it with #a pint ,rhine wine and the sugar syrup to the clarified gelatine1 fill the jelly in a form and set it on ice or in a cool place4 #aei4 ,champagne ,jelly4-- ,dissolve and clarify #b ounces gelatine 7see ,gelatine71 dissolve #c_/d pound sugar in #a pint cold water1 strain it through a napkin1 add to the gelatine with #a_/b bottle champagne and the filtered juice of #d lemons1 fill into a form and set it in a cool place or on ice4 #afj4 ,apple ,jelly4-- ,grate #a quart tart apples1 put them in a bag and press out the juice1 add the juice of #a orange and let both run through a filtering paper2 clarify #b ounces gelatine1 dissolve #c_/d pound sugar in #a pint cold water1 strain through a napkin and add it with the apple juice to the clarified gelatine2 rinse a mould with cold water1 pour in the jelly and set it in a cool place or on ice till firm4 ,another way is3--,pare1 core and quarter some tart apples and boil them in sugar syrup to which the juice of #a lemon has been added2 when the apples are done remove carefully1 so as not to break them1 lay on a sieve to drain and when cold lay into the mould alternately with the jelly and finish like ,orange ,jelly4 #afa4 ,cider ,jelly4-- ,soak #b ounces gelatine in #a_/b pint cold water for #ae minutes2 then add #a_/b pint boiling water1 put it over the fire and stir till gelatine is dissolved2 add the juice of #a lemon and the beaten whites of #b eggs2 stir with an egg beater until it boils2 then draw to side of stove and let it stand #e minutes2 then strain through a flannel jelly bag2 dissolve #c_/d pound sugar in #a quart sweet cider1 strain through a jelly bag and add it to the gelatine2 pour it into a jelly mould and set in a cool place until firm4 #afb4 ,rose ,jelly4-- ,put #a quart of freshly gathered rose leaves in a glass jar1 squeeze the juice of #a lemon over them1 pour over the whole #a cup boiling water1 close the jar tightly and set aside till next day2 then press out the juice 7by putting the rose leaves in a coarse bag71 let the liquid run through filtering paper 7see ,clarifying ,fruit ,juice71 add #a pint cold clarified sugar syrup1 #a_/b pint white wine and #b ounces clarified gelatine2 next pour the jelly into a mould and set aside to cool4 #afc4 ,gelee ,russe4-- ,clarify #a ounce gelatine and dissolve #a_/b pound sugar in #a_/b pint water2 add the grated peel of #b lemons2 let it stand #ae minutes2 then strain through a napkin2 let #a_/b pint lemon juice run through filtering paper2 mix the clarified gelatine1 sugar syrup and lemon juice together2 put it in a deep kettle1 set into cracked ice and whip the contents until it foams and begins to thicken2 then fill it into a form and cover and pack with cracked ice till firm1 which will take about #b hours4 ,orange and ,wine ,jelly may be made in the same manner4 #afd4 ,macedoine de ,fruit a la ,russe4-- ,prepare a ,rhine ,wine ,jelly1 set a form into cracked ice1 pour in a few spoonfuls jelly and let it get hard2 lay over it a layer of fruit1 such as strawberries1 slices of pineapple or peaches1 and pour over sufficient jelly to cover the fruit2 put the remaining jelly into a deep kettle1 set into cracked ice and beat with an egg beater till it foams and begins to thicken2 then mix with #c or #d different kinds of fruit1 either fresh or preserved1 fill into the jelly form1 cover closely and let it stand #b hours2 when ready to serve dip the form in hot water1 wipe it dry1 remove the cover1 turn the jelly onto a dish and garnish with sugared fruit4 #afe4 ,calvesfoot ,jelly4-- ,choose #d calves' feet with the skin on 7if without the skin #f must be taken71 crack and wash them well1 put over the fire1 cover with cold water and boil till they fall apart2 strain the liquor through a fine sieve and let it stand in a cool place2 next day skim off every particle of fat and remove the sediment2 put the jelly over the fire and reduce it down to #b quarts by boiling2 beat up the whites of #d eggs1 add a little cold water1 the juice of #b lemons and the thin peel of one1 #f cloves and a piece of cinnamon2 add this to the contents of saucepan1 stirring constantly2 boil for a few minutes2 then move the saucepan to side of stove and let it stand for #e minutes without boiling2 then strain it through a double flannel bag2 dissolve #b cups sugar in #a pint sherry or ,madeira wine1 strain through a napkin and add it to the strained jelly2 rinse out the moulds with cold water1 put in the jelly and set in a cool place4 ,this jelly may be put into tightly corked bottles1 and will keep for a long time4 ,when wanted for use set the bottle in hot water until the jelly melts2 then pour it into moulds and set in a cool place till firm4 #aff4 ,macedoine de ,fruits au vin du ,rhine4-- ,prepare a ,rhine wine jelly a little stiffer than the ordinary jellies2 take large1 ripe raspberries1 strawberries1 currants1 peaches 7pared and cut into eighths7 and pineapples cut into small slices2 put them in a dish on ice2 next set a form into cracked ice1 pour in a few spoonfuls jelly and when hard lay in some of the fruit1 either each kind by itself in small clusters or mixed one with the other2 pour over this sufficient jelly to cover the fruit2 let it get hard and again lay over some fruit2 continue alternately with fruit and jelly till form is full2 cover and let it remain in ice till firm2 in serving dip the form into hot water1 wipe it dry and turn the macedoine onto a round dish4 ,in winter preserved fruit and apples and pears may be used4 ,the apples and pears are to be cut into quarters and boiled for a few minutes in sugar syrup4 ,the latter should be colored with a little cochineal4 #afg4 ,gelee a la ,moscovite4-- ,any kind of fruit jelly may be used for this1 using only half the quantity of gelatine as for jelly2 put into a form1 cover it1 paste a strip of buttered paper around the edge of cover and pack the form in ice and rock salt for #b hours2 only freeze about an inch all around1 leaving it soft in the center2 preserved fruit may be mixed with the jelly before it is put into the form2 serve the moscovite in a glass dish and garnish with fruit or fancy cake4 #afh4 ,orange ,baskets 7with ,jelly74-- ,choose #a dozen large oranges and cut them into the shape of small baskets with handles2 this is done by holding the orange in the left hand and cutting with a penknife a small quarter from each side of the orange toward the top1 so as to leave the skin for the handle #a_/b inch wide2 then cut the skin evenly all around2 next separate the inside from the outside skin with the penknife and completely hollow the orange out1 so that only little more than half of the skin with the handle is left2 cut the edges into small scallops with a scizzors and lay the baskets in cold water2 press out the juice from the oranges and with it make a jelly 7see ,orange ,jelly72 take the baskets from the water1 wipe dry and with a napkin under them set on a tray2 have the jelly on ice and when it begins to thicken fill up the baskets and place them on ice2 if there should be any small holes in the baskets paste them up from the outside with butter1 which must be removed before serving2 serve on a napkin and garnish with green leaves4 ,these baskets may also be filled with ,gelee ,russe4 #afi4 ,orange ,quarters ,used for ,garnishing ,jellies and ,other ,dishes4-- ,take #f large oranges1 cut out a round piece on the side of stem and hollow out so that nothing is left but the outside skin2 care must be taken to leave none of the white coating on the inside of skin2 after preparing this way put them in a saucepan over the fire with boiling water and boil #e minutes2 rinse with cold water1 wipe them dry and fill each one either with clear jelly of different colors or blanc-mange2 set them on ice until hard2 cut them into quarters and use for garnishing different dishes4 ,small patty forms filled with jelly are also used for the same purpose4 #agj4 ,almond ,blanc-,mange4-- ,soak #a ounce gelatine in #a cup cold milk for #ae minutes2 then add #c cups boiling milk1 #f tablespoonfuls sugar1 #a_/d pound blanched almonds 7among the latter there should be a few bitter ones7 and pound them in a mortar with a little water to a paste2 set the saucepan with its contents into a vessel of boiling water and stir till it boils2 remove from the fire and let it stand for #e minutes2 then strain through a muslin bag1 add #a teaspoonful extract of vanilla and set aside to cool2 rinse out a quart mould with cold water and sprinkle with sugar2 pour in the cold blanc-mange and set in a cool place till it becomes firm2 when ready to serve loosen the blanc-mange around the edge on top and turn it over onto a dish2 it may then be served either with or without fruit or vanilla sauce4 ,instead of almonds any other kind of flavoring may be used4 #aga4 ,chocolate ,blanc-,mange4-- ,soak #a ounce gelatine in #a cup cold milk for #ae minutes2 then add #b-a_/b cups boiling milk2 mix #a_/d pound grated ,baker's chocolate with #a_/b cup cold milk2 add it to the gelatine with #f tablespoonfuls sugar2 place this in a saucepan over the fire and stir till it boils2 remove from fire1 add #a teaspoonful vanilla extract and when cold pour it into the moulds1 which have been rinsed out with cold water and sprinkled with sugar2 set in a cool place till firm2 this may be served with or without vanilla sauce4 #agb4 ,blanc-,mange ,marbre au ,chocolat4-- ,make half the quantity of both the ,almond and ,chocolate ,blanc-,mange2 rinse out a mould with cold water1 sprinkle with sugar and place into cracked ice2 pour in a few spoonfuls almond blanc-mange and let it get firm2 then put in a few spoonfuls chocolate blanc-mange2 when the latter is firm again put in some of the almond blanc-mange2 continue in this way until all is used2 let the form remain for #b hours on ice and then serve with vanilla sauce4 #agc4 ,cream ,blanc-,mange4-- ,soak in a small tin #a_/b ounce gelatine in #a_/b cup cold water for #ae minutes2 set the tin in a saucepan of boiling water and stir until gelatine is dissolved2 beat #a pint rich1 sweet cream to a stiff froth2 add #d tablespoonfuls powdered sugar and #a teaspoonful vanilla or lemon flavoring2 when this is well mixed add the gelatine by degrees1 beating constantly2 rinse out a mould with cold water1 sprinkle with sugar1 fill in the blanc-mange and set on ice an hour or two before serving4 #agd4 ,plain ,blanc-,mange4-- ,boil #a quart milk with #f tablespoonfuls sugar2 add #a ounce gelatine which has been soaked in a little cold water for #ae minutes2 stir this over the fire until gelatine is dissolved2 remove it from fire and when cold add #b teaspoonfuls vanilla2 rinse out a form with cold water1 sprinkle with sugar1 pour in the blanc-mange and set it on ice2 serve with vanilla sauce4 #age4 ,cocoanut ,blanc-,mange4-- ,stir into the plain blanc-mange when it begins to thicken #b cups freshly grated cocoanut4 #agf4 ,neapolitan ,blanc-,mange4-- ,prepare an almond blanc-mange1 strain and divide it into #d equal parts2 add to first part #a tablespoonful grated chocolate and let it boil for a few minutes2 mix second part with the yolks of #b eggs and stir it over the fire till just about to boil2 add to third part a few drops of cochineal1 to color it pink2 leave fourth part uncolored2 rinse out a mould with cold water1 sprinkle with sugar and place it into cracked ice2 as soon as the blanc-mange becomes cold and begins to thicken put in first the white2 after #e minutes put in the pink2 again waiting #e minutes1 put in the yellow and after a few minutes put in the chocolate2 let it remain on ice till firm2 when ready to serve work top free from the edge with a few light touches of your finger and turn the blanc-mange onto a dish4 #agg4 ,nest with ,eggs4-- ,prepare #a quart almond blanc-mange2 take #ab fresh eggs1 make a small hole in one end of each and let the contents flow out2 rinse each shell well with cold water2 then fill them with blanc-mange and set in a pan of sugar or flour1 the open end up2 place them in a cool place till hard2 boil #a pound sugar to a crack and spin it into quite long threads 7see ,spinning ,sugar72 with these threads form a nest a little smaller than the dish it is to be served in2 dip each egg into warm water1 wipe dry1 break shells from about the blanc-mange and lay the artificial eggs in the nest4 ,another way is to make #a-a_/b quarts orange or wine jelly2 cut the rind of #c oranges into long narrow strips and boil them for #bj minutes in water1 changing the water #c times2 drain them on a sieve2 put #a-a_/b cups sugar with #a pint water over the fire and when it boils add the orange peel2 boil #ae minutes2 remove and drain them on a sieve2 put half of the jelly into a glass dish and when firm lay the artificial eggs upon it2 arrange them the same way that natural eggs are generally found in a nest2 lay orange peel1 which represents the straw1 over and around the eggs2 when the remaining jelly is cold and thick pour it over the eggs and set in a cool place to form4 #agh4 ,fromage ,bavarois a la ,vanille4-- ,soak #a ounce gelatine in #a cup cold water #bj minutes2 place a saucepan with #a pint cream1 the yolks of #f eggs1 #a_/b cup sugar and #a teaspoonful vanilla over the fire and stir till nearly boiling2 remove it from the fire1 add gelatine and stir till dissolved2 set saucepan with its contents in a vessel of cold water and stir till it becomes cold and begins to thicken2 then mix it with #a pint whipped cream2 rinse a form with cold water1 sprinkle the inside with sugar1 fill in the bavarois and set for #b hours on ice2 serve on a round dish garnished with fancy cakes4 #agi4 ,fromage ,bavarois a la ,vanille1 ,no4 #b4-- ,boil #f tablespoonfuls sugar in #a cup water #e minutes and flavor with #a-a_/b teaspoonfuls vanilla2 soak #a ounce gelatine in #a cup cold water #ae minutes1 add it to the boiling sugar syrup and stir till melted2 then set aside2 when cold and beginning to thicken mix it with #a pint whipped cream and finish the same as in foregoing recipe4 #ahj4 ,fromage ,bavarois aux ,pistache4-- ,chop or pound #f ounces pistachio nuts and #a_/d pound almonds as finely as possible1 mix with #a pint cold sugar syrup and let them stand #b hours2 then strain through a fine sieve1 add a little spinach green 7see ,color7 and #a ounce dissolved gelatine2 stir until it begins to thicken2 then mix with #a pint whipped cream2 put this into a form and place on ice for #b hours4 ,this cream should have a delicate green color2 it is served on a round dish4 #aha4 ,fromage ,bavarois aux ,amandes4-- ,scald #a_/b pound sweet and #aj bitter almonds with boiling water1 remove the brown skin and pound or chop them fine2 place a saucepan over the fire with #a pint milk1 #f tablespoonfuls sugar1 the yolks of #f eggs1 #a-a_/b teaspoonfuls vanilla and the pounded almonds2 stir until nearly boiling2 soak #a-a_/d ounces gelatine in #a cup cold milk1 add it to the hot milk and stir till dissolved2 then strain through a sieve2 when cold and beginning to thicken stir in #a pint whipped cream1 turn into a form and set for #b hours in cracked ice4 #ahb4 ,fromage ,bavarois au ,cafe4-- ,pour #a pint boiling milk over #d tablespoonfuls freshly ground coffee1 cover and let it stand #e minutes2 strain through a fine cloth2 soak #a ounce gelatine in a little cold water #ae minutes and add it to the coffee milk with #f tablespoonfuls sugar and the yolks of #f eggs2 stir this over the fire till it nearly boils2 remove from the fire and when cold and beginning to thicken stir in #a pint whipped cream1 turn into a form and pack in cracked ice #b hours4 #ahc4 ,fromage ,bavarois au ,the4-- ,pour #a pint boiling milk over #b tablespoonfuls of the best black or green tea1 cover and let it stand #e minutes2 then strain and finish the same as ,fromage ,bavarois au ,cafe4 #ahd4 ,fromage ,bavarois au ,chocolat4-- ,boil #d tablespoonfuls grated chocolate in #a_/b pint water1 add #a_/b cup sugar and #a teaspoonful vanilla2 soak #a ounce gelatine in #a cup cold water #ae minutes1 add it to the chocolate and boil a few minutes2 remove from the fire and when cold mix it with #a pint whipped cream1 turn into a form and pack in cracked ice for #b hours2 then serve on a round dish with vanilla sauce4 #ahe4 ,lemon ,fromage4-- ,dissolve #a cup sugar in #a_/b pint water1 add the thin peel of #a lemon1 the juice of #c and boil #e minutes2 add #a ounce gelatine which has been soaked in #a_/b pint cold water and stir it until dissolved2 then strain and when cold and beginning to thicken add #a pint whipped cream2 fill this into a form and place it on ice for #b hours4 #ahf4 ,orange ,fromage4-- ,soak #a ounce gelatine in #a cup cold water #ae minutes2 dissolve #a cup sugar in #a cup water1 add the thin peel of #a orange and boil #e minutes2 add gelatine and stir till melted2 mix it with the juice of #f oranges1 strain and when cold and beginning to thicken add #a pint whipped cream2 turn into a form and pack in ice for #b hours4 #ahg4 ,pineapple ,fromage4-- ,soak #a-a_/b ounces gelatine in #a cup cold water #ae minutes and stir it over the fire till dissolved2 take #a can preserved pineapple1 drain off the liquor and add it to the gelatine2 when cold and beginning to thicken cut the pineapple into small dice2 stir the fruit with #a pint whipped cream into the gelatine1 turn into a form and pack it in cracked ice for #b hours4 ,or peel a large1 ripe pineapple1 remove the eyes and hard core1 cut into small square pieces1 put them in a dish1 sprinkle over with #a cup sugar and let them stand for #b hours2 chop the eyes and core fine and put them in a dish2 boil #a_/b cup sugar with #a cup water1 pour it boiling hot over the chopped pineapple and let it stand till cold2 soak #a-a_/b ounces gelatine in #a_/b pint cold water1 put it over the fire and stir till dissolved2 strain the chopped pineapple through a fine sieve1 drain off liquid from the pieces and add them together to the gelatine2 set in ice and stir till it begins to thicken2 then stir in the pineapple pieces and #a pint whipped cream2 fill it into a plain form with tube in center and pack in cracked ice and a little rock salt for #b hours4 #ahh4 ,peach ,fromage4-- ,pare and cut into quarters #a-a_/b dozen ripe peaches1 put with #a cup powdered sugar into a dish and let them stand #b hours2 also add the peach pits 7after they have been scalded and freed from their brown skin72 soak #a-a_/b ounces gelatine in #c_/d cup cold water for #ae minutes1 add #c_/d cup boiling water and stir over the fire till melted2 strain and set aside to cool2 press the peaches through a sieve1 add gelatine and pits and stir till it begins to thicken2 then carefully stir in #a pint whipped cream1 turn into a form and place for #b hours on ice4 #ahi4 ,strawberry ,fromage4-- ,soak #a ounce gelatine in #a_/b pint cold water #ae minutes2 then stir it over the fire till dissolved2 wash and press #a quart fresh strawberries through a sieve1 add #a cup powdered sugar1 the gelatine and a few drops cochineal2 stir until it begins to thicken2 then add #a pint whipped cream1 turn into a form and pack for #b hours in cracked ice and rock salt4 #aij4 ,rum ,bavarois4-- ,soak #a-a_/d ounces gelatine in #c_/d cup cold water #ae minutes1 add #c_/d cup boiling water1 stir over the fire till dissolved1 strain and set aside2 place a saucepan with the yolks of #f eggs1 #c_/d cup sugar and #a pint milk over the fire and stir till nearly boiling2 remove from the fire1 add #a_/b pint rum and the gelatine and continue stirring until it begins to thicken2 then stir in carefully #a pint whipped cream1 turn into a form and pack in cracked ice for #b hours4 #aia4 ,fromage ,bavarois ,cardinal4-- ,soak #c_/d ounce gelatine in #a_/b cup water #ae minutes2 boil #a_/d pound unsweetened grated chocolate in #a cup water with #b tablespoonfuls sugar2 add the gelatine and stir till dissolved2 lay a plain form into cracked ice1 pour the chocolate in by degrees and keep turning so that chocolate may form a complete lining inside of form2 then set the form straight and pour in the bottom the remaining chocolate2 as soon as this is hard fill the form with ,bavarois of ,vanilla1 ,no4 #b1 and let it remain buried in ice for #b hours4 #aib4 ,bavarois may be made of different colors--such as pistachio cream outside and bavarois of almonds inside2 or strawberries outside and vanilla bavarois inside4 #aic4 ,fromage ,bavarois au ,pain ,noir4-- ,cut a small pumpernickel into slices1 lay on a tin in the oven to dry and roll them fine2 take #a cup of these crumbs and stir them into a bavarois of almond or vanilla2 after the cream has been added turn into a form and pack in ice for #b hours4 ,for all bavarois the forms may be lined first with jelly and decorated with fruits1 nuts1 currants1 etc4 ,in order to do this place a form into cracked ice and pour in a few spoonfuls fruit jelly2 when firm take whatever is going to be used onto a larding needle1 dip each piece into jelly and lay them into the form in fancy patterns2 pour in a little more jelly and when firm lay the form over on its side2 pour in a little jelly at a time2 keep turning form1 so that the whole inside may be covered with jelly2 then decorate the same as bottom and fill with ,fromage ,bavarois a la ,vanille or any other kind4 #aid4 ,snow ,pudding4-- ,soak #a ounce gelatine in #a pint cold water #bj minutes1 add #a pint boiling water1 #a cup sugar1 the juice of #b lemons and the thin peel of #a2 set it over the fire1 stir and boil a few minutes1 strain through a sieve and when it begins to thicken add the beaten whites of #f eggs2 rinse out a form with cold water1 sprinkle with granulated sugar1 fill in the mixture and set in a cool place2 when ready to serve turn the pudding onto a dish and serve with vanilla sauce made of the yolks of #f eggs 7see ,sauce74 ,milk or cream may be substituted for water2 then the lemon juice is omitted and lemon extract used for flavoring4 #aie4 ,wine ,pudding4-- ,soak #a ounce gelatine for #aj minutes in #a pint cold water1 add #a_/d pound sugar1 #a_/b pint red wine and #a_/b pint raspberry juice2 stir over the fire till boiling hot1 strain through a jelly bag and put in a form to cool2 when firm turn out on a flat dish and serve with vanilla sauce or whipped cream4 #aif4 ,apple ,jelly ,pudding4-- ,boil #a-a_/b pounds peeled apples with #a quart water1 stir through a sieve1 add #a_/b pound sugar and the juice of #b lemons2 soak #ae sheets of white and #c of red gelatine for #e minutes in cold water1 press out and mix with the apple sauce2 stir over the fire until the gelatine is all dissolved2 then pour into a form and set on ice to get firm2 serve with vanilla sauce4 #aig4 ,maraschino ,pudding4-- ,take #aj eggs1 #aj tablespoonfuls sugar1 #ad sheets gelatine 7soaked in cold water71 #a_/d pint rum 7or maraschino7 and the peel and juice of #a lemon2 stir the yolks and sugar to a cream and add by degrees rum and lemon2 press out the gelatine and dissolve in #a cup boiling water2 add it1 stirring constantly1 to the other mixture2 add lastly the whites of the eggs1 which have been beaten to a stiff froth2 next pour into a mould and set aside to cool2 the mould should be rinsed with cold water and sprinkled with granulated sugar before pouring the pudding into it4 #aih4 ,manilla ,pudding4-- ,place a saucepan over the fire with #a pint milk1 the yolks of #e eggs1 #d tablespoonfuls sugar and the peel of #a lemon2 stir this over the fire until just about to boil2 then instantly remove2 have #a ounce gelatine soaked in #a cup milk1 which stir into the hot mixture and set aside to cool2 as soon as it begins to thicken add the whites of the eggs1 beaten to a stiff froth1 pour into a mould and set on ice to get firm2 serve with fruit or claret sauce2 the mould should be rinsed with cold water and sprinkled with coarse sugar previous to being used4 #aii4 ,rum ,pudding4-- ,take #aj eggs 7yolks and whites beaten separately71 #a pint sweet cream1 #a_/b pound sugar1 #a_/b pint rum and #a-a_/b ounces gelatine2 stir the yolks of the eggs and sugar to a cream1 add the cream and rum1 put this in a tin pail and set in a vessel of hot water2 keep stirring with an egg beater until just about to boil2 then quickly remove from the fire2 have gelatine soaked in a little cold water1 add it to the cream and mix well2 when cold add the beaten whites of the eggs1 pour into a mould and set on ice2 in serving turn out and send fruit sauce to table with it4 #bjj4 ,fine ,chocolate ,pudding4-- #a_/d pound ,baker's grated chocolate1 #c cups milk1 #a cup water1 #a-a_/b ounces gelatine1 #e tablespoonfuls sugar and #f eggs2 boil chocolate with the water until well dissolved2 soak gelatine in a little cold water about #e minutes2 place a saucepan with the milk1 sugar1 #f yolks of the eggs and the boiled chocolate over the fire2 beat the whole with an egg beater until just about to boil2 add the gelatine1 remove from fire1 continue beating for a little while longer and set aside to cool2 when it begins to thicken add whites of the eggs1 previously beaten to a stiff froth1 and pour it into a jelly mould which has been well rinsed with cold water and sprinkled with sugar2 set either on ice or in cold water to get firm4 ,in serving turn pudding onto a glass dish and serve with the following sauce3--,place a saucepan over the fire with #b eggs1 #a pint milk1 #a teaspoonful cornstarch and #b tablespoonfuls sugar2 stir with an egg beater until nearly boiling2 quickly remove from fire1 flavor with #a teaspoonful vanilla extract and serve cold4 ,this will make a sufficient quantity for a family of #aj persons4 #bja4 ,fine ,claret ,pudding4-- #a pint claret1 #a_/b pint water1 #a_/b tablespoonful cornstarch1 the thin peel of #a_/b lemon1 #d tablespoonfuls sugar1 #d eggs and #h sheets of red gelatine2 lay gelatine in cold water and let it remain until the pudding is prepared2 put the wine1 water1 cornstarch1 sugar1 lemon peel and yolks of the #d eggs in a saucepan and beat it up well with an egg beater for #e minutes2 then place saucepan with its contents over the fire and continue beating till just before boiling2 remove from the fire1 squeeze the water from gelatine1 put it into the saucepan and mix with its contents2 then set aside to cool2 as soon as it begins to thicken add the whites of the #d eggs1 previously beaten to a very stiff froth2 when this is well blended together rinse a jelly mould with cold water1 sprinkle with sugar1 pour in the mixture and set it either in cold water or on ice to get firm2 serve with vanilla or cream sauce or turn the pudding onto a glass dish and lay a border of whipped cream around it4 ,this pudding if made according to above recipe is very fine and sufficient for a family of #f persons4 #bjb4 ,white ,wine ,pudding4-- #a_/b bottle white wine1 #b of red and #f sheets of white gelatine1 the grated rind and juice of #a lemon1 a little vanilla1 #e eggs and #f tablespoonfuls sugar2 lay the gelatine in cold water2 place a saucepan with yolks of the #e eggs1 lemon1 sugar1 vanilla and wine over the fire and stir constantly until just about to boil2 then remove from fire1 press gelatine out1 add to the hot mixture and set aside to cool2 as soon as it begins to set whip whites of the #e eggs to a stiff froth and stir them through it2 fill a jelly mould with the mixture and set it on ice to get firm2 serve with vanilla sauce4 ,the mould should be rinsed with cold water and dusted with coarse sugar previous to pouring the pudding into it4 #bjc4 ,cold ,apple ,pudding4-- ,put #a-a_/b pounds peeled and sliced apples in a saucepan with #a-a_/b quarts water2 stew till tender1 strain through a colander1 return it to saucepan and add #a pound sugar2 soak #b ounces gelatine in a little cold water1 add to the apples1 let the whole boil for a few minutes and pour it into a form to cool2 serve with vanilla sauce4 ,,fine ,,cold ,,puddings4 #bjd4 ,pudding a la ,polonaise4-- ,beat the yolks of #aj eggs and #b whole eggs with an egg beater with #a-a_/b pints ,rhine wine 7or white wine71 #a cup sugar and the grated rind of #a lemon and the juice of #d2 strain this into a large kettle and beat over a slow fire till nearly boiling2 remove the kettle1 place it into cracked ice or cold water and continue beating till cold2 in the meantime soak #a-a_/b ounces gelatine in #a_/b cup cold water for #ae minutes1 add #a_/b cup boiling water and stir over the fire till dissolved2 then stir it slowly into the cream1 beating constantly2 add lastly #a_/b cup rum2 next place a cream form into cracked ice1 put in a few spoonfuls cream and put over this a layer of vanilla wafers which have been soaked in sugar syrup with a little rum2 after #e minutes add more cream and wafers2 continue until the cream is used up2 leave on ice for #b hours2 when ready to serve dip the form into hot water1 turn the pudding onto a round dish and serve2 sufficient for #ab persons4 ,if this pudding is too large half the quantities may be used4 #bje4 ,peach ,pudding 7with ,champagne74-- ,pare and cut into halves #a-a_/b dozen large1 ripe peaches2 put them into a dish with the blanched pits1 add #a cup sugar1 #a teaspoonful vanilla1 or put #a_/b stick vanilla between the fruit2 cover and let them stand about #b hours2 then divide the peaches into #b parts3 press one part through a hair sieve and add the peach juice and #a-a_/b ounces gelatine previously soaked in cold water and dissolved in boiling water2 when this is well mixed set it aside2 cut some small sponge cakes into slices1 put on a plate and pour a little champagne over them2 set a plain tin form into cracked ice and pour in some champagne jelly 7see ,jelly72 let it get firm and lay in the center one of the peach pits2 lay around this some of the peach halves1 pour a few spoonfuls more jelly over them and then a thin layer of whipped champagne jelly which has been colored with cochineal to a delicate pink2 add to the peaches which have been pressed through a sieve #a pint whipped cream and #a_/b bottle champagne2 fill the cream in alternate layers with peaches and sponge cake into the form2 let the last layer be cream2 let the form remain #b hours longer in the ice2 in serving dip the form in hot water1 turn the pudding onto a handsome dish and garnish the edge with small croutons of champagne jelly which has been colored to a delicate pink with cochineal4 ,white wine may be substituted for champagne4 #bjf4 ,pineapple ,pudding a la ,royale4-- ,pare and cut in half a nice1 ripe pineapple2 remove the hard part from the center and cut the pineapple into fine slices2 put into a bowl and sprinkle #h tablespoonfuls sugar over them1 cover and let stand #b hours2 in the meantime prepare #a pint white wine jelly2 set a plain tin form into cracked ice1 pour some jelly into it and let stand till firm2 then put a wreath or a star of pineapple over the jelly1 sprinkle a few blanched almonds between them and pour some more jelly over it2 when this is firm turn form on its side1 pour a little jelly in and keep turning in the cracked ice till jelly is firm2 lay slices of pineapple on the sides1 sprinkle blanched almonds cut into strips between1 pour over a little more jelly and turn the form till all is firm2 in the meantime boil #a pound sugar with #a cup water #aj minutes and add #a ounce gelatine which has been previously soaked in #a_/b cup cold water and dissolved in #a_/b cup boiling water2 remove the slices of pineapple1 add the juice from pineapple to the boiled syrup1 set this into cracked ice and stir till it begins to thicken2 then add #a pint whipped cream and fill the cream into the form alternately with layers of lady fingers and macaroons which have been previously dipped into the syrup2 cover the form and pack it in ice for #b hours2 cut the remaining slices of pineapple into dice1 mix with some of the cold jelly1 put in small tin forms and garnish the pudding1 when turned out1 with them4 #bjg4 ,orange ,pudding a la ,maltaise4-- ,boil #a-a_/b cups sugar with #a cup water #e minutes2 add the juice of #f oranges1 the grated rind of #b and #a-a_/b ounces gelatine which has been soaked for #a_/b hour in cold water2 stir until gelatine is melted1 strain through a fine sieve1 place on ice and stir till it begins to thicken2 then add #a pint whipped cream2 mix the juice of #f oranges and #a lemon with #a cup sugar syrup and strain through a sieve2 cut the crust off a sponge cake which has been baked in a deep pan the day before1 cut the cake into slices about #a_/b inch in thickness and dip each slice in the orange liquor2 set a plain tin form into cracked ice and pour in #a_/b pint plain orange jelly 7see ,jelly72 let this get firm2 decorate the bottom with a wreath of green pistachio nuts or blanched almonds and currants1 or any kind of fruit1 such as strawberries1 cherries or plums2 pour over some jelly2 as soon as firm add a few spoonfuls jelly1 then a layer of the orange cream and over this the sponge cake2 continue with layers of cream and sponge cake till all is used2 let the last layer be cream2 let the form remain in ice for #b hours2 in serving turn the pudding onto a handsome round dish and garnish with orange quarters glazed with sugar4 #bjh4 ,pudding de ,savoie a l',orange4-- ,remove the skin from #c oranges1 divide them into quarters and remove pits without disfiguring the fruit2 boil #a-a_/b cups sugar with #a cup water #e minutes1 remove it from the fire1 add #a_/b pint ,rhine wine1 the juice of #f large oranges and the grated rind of one3 when cold add #b ounces dissolved gelatine 7see ,gelatine71 set on ice and stir till it begins to thicken2 then add the orange quarters2 place a tin form in cracked ice and cover the bottom with some clear orange or lemon jelly to the depth of about #a_/b inch2 as soon as jelly is firm decorate the bottom with orange quarters and blanched nuts2 add to the juice of #f oranges #a_/b bottle ,rhine wine and sweeten with sugar2 cut a medium sized sponge cake into slices1 dip in the orange juice and put them in alternate layers with orange and jelly into the form2 let it remain on ice #b hours2 when ready to serve dip the form into hot water1 turn onto a round dish and decorate the edge with orange quarters and finely chopped orange jelly4 #bji4 ,chestnut ,pudding a la ,dauphine4-- ,boil #a pound chestnuts for a few minutes1 throw them into cold water and remove outside and inside brown skin2 then boil the chestnuts in milk till soft and press them through a sieve2 add to puree the yolks of #f eggs1 #a pint cream1 #a teaspoonful vanilla and #f tablespoonfuls sugar2 stir this over the fire till nearly boiling1 add #a-a_/b ounces dissolved gelatine1 set the cream into cracked ice and stir till it begins to thicken2 cut some sponge cake into slices and pour a little rum over them2 then place a tin form in cracked ice 7if a form is not handy use a tin kettle71 pour a few spoonfuls of the cream into it and let stand till firm2 lay over this some preserved apricots or pineapples with #a_/d pound citron cut into dice and the sponge cake2 continue this in alternate layers till all is used2 let the pudding remain for #b hours in ice2 when ready to serve dip the form into hot water1 turn pudding onto a dish and pour #a_/b pint vanilla syrup over it4 #baj4 ,pudding a la ,girot4-- ,place a saucepan on the stove with #a-a_/b pints sweet cream1 the yolks of #f eggs1 #d tablespoonfuls sugar and #a teaspoonful vanilla essence2 stir this over the fire till nearly boiling1 remove the cream and set aside to cool2 then add #a-a_/b ounces dissolved gelatine2 soak #a_/d pound lady fingers and #a_/d pound macaroons in cherry wine2 then place a tin pudding form with tube in the center into cracked ice1 put in a few spoonfuls cream and let it get firm2 put over this some of the soaked lady fingers and macaroons and over them some preserved pineapple or cherries2 over this put cream1 fruit and cake2 continue in this way until all is used2 let the last layer be cream2 close the form and pack it in cracked ice1 where it should remain #b hours2 when ready to serve turn the pudding onto a round dish1 fill the opening in center with whipped cream flavored with vanilla and garnish the edge of dish with preserved fruit4 #baa4 ,chocolate ,pudding a la ,hollandaise4-- ,boil #a_/d pound ,baker's grated chocolate in #a_/b pint water1 add #a_/b pint sugar and #a teaspoonful extract of vanilla2 when cold add #a-a_/b ounces gelatine which has been soaked in #a_/b pint cold water and dissolved in #a_/b pint hot water2 set the chocolate mixture into cracked ice and stir till it begins to thicken2 then add #a pint whipped cream2 if not sweet enough add a little more sugar2 set a tin pudding form with a tube in the center into cracked ice1 pour in some clear fruit or wine jelly 7see ,jelly7 and let it get firm2 decorate the bottom with blanched almonds2 take pieces of almonds up with a larding needle1 dip them into jelly and lay in a pointed border close to the edge2 pour over a little more jelly2 in the meantime soak #bj vanilla wafers and macaroons in sweet cream2 when the jelly in form is firm put in a layer of wafers and macaroons2 put over this a layer of the chocolate cream2 as soon as the cream is firm put in the remaining wafers and macaroons and lastly the remaining cream2 let the pudding remain on ice for about #c hours2 when ready to serve dip the form into hot water1 turn the pudding onto a round dish and lay a border of whipped cream flavored with extract of vanilla around it2 fill the opening in center with whipped cream4 #bab4 ,pudding a la ,reine4-- ,set a border form into cracked ice and pour in to the depth of about #a_/b inch some white wine jelly2 when the jelly is firm put in some fruit1 such as strawberries1 cherries1 plums or peaches1 and pour over a few spoonfuls jelly2 after the lapse of #e minutes pour in more jelly2 when firm put in another layer of fruit and then fill the form with jelly2 let it remain on the ice till ready to serve2 pare and cut into slices #ab large1 ripe peaches1 sprinkle thickly with sugar and let them stand #a hour2 press them with the juice through a sieve1 add #a-a_/b ounces gelatine dissolved in water1 set on ice and stir till it begins to thicken2 then add #a pint whipped cream1 #a glass sherry wine and a few lady fingers broken into pieces2 fill the cream into a highly pointed form and set it into cracked ice for #b hours2 when ready to serve turn out the jelly from the border form onto a round dish2 then turn out the cream from the highly pointed form2 place the latter in the center of the jelly border and serve4 #bac4 ,pudding a l',allemande4-- ,boil #a-a_/b pints milk with #d tablespoonfuls sugar1 #a_/d teaspoonful salt and the thin peel of #a lemon2 mix #a cup flour with #a cup milk to a smooth paste and add it to the boiling milk1 stirring constantly2 boil a few minutes1 remove from the fire1 add the beaten yolks of #f eggs and stir until nearly cold2 then add the whites of the #f eggs1 beaten to a stiff froth2 rinse a jelly form with cold water1 sprinkle with sugar1 pour in the mixture and place on ice for #c or #d hours2 in serving turn the pudding onto a dish1 garnish with strawberries and serve with the following sauce3--,boil #b teaspoonfuls cornstarch in #a-a_/b cups water1 sweeten with sugar1 remove from the fire1 add the juice of #a lemon1 #a_/b pint strawberry juice1 #a glass ,rhine wine and serve when cold with the pudding4 #bad4 ,strawberry ,pudding4-- ,place a round tin form into cracked ice and pour in some orange jelly2 when firm lay the form over on its side1 pour in more jelly1 turn the form around and pour in more jelly2 continue in this way until the whole inside of form is glazed with the jelly2 mix #a pint bruised strawberries with #a pint sugar syrup flavored with vanilla and add #a-a_/b ounces dissolved gelatine2 put this on ice and stir till it begins to thicken2 pour some ,madeira wine over some lady fingers and let them soak about #aj minutes2 put a layer of the strawberry puree in the form1 over this some lady fingers and continue with cream and cake in alternate layers till all is used2 let the form remain on ice for #b hours2 then turn the pudding onto a dish1 garnish with chopped orange jelly and nice1 large strawberries which have been dipped into the jelly and serve with strawberry syrup4 #bae4 ,imperial ,pudding4-- ,place a cream form into cracked ice and pour in some white wine jelly colored to a delicate pink with cochineal2 when the jelly is firm decorate the bottom with preserved pineapple cut into the shape of dice and blanched almonds cut into strips2 pour over a few spoonfuls jelly and let it remain till firm2 place a saucepan with #a pint cream1 the yolks of #f eggs and #e tablespoonfuls sugar over the fire and stir until nearly boiling2 when cold add #a-a_/b ounces dissolved gelatine and #a_/b pint best arrac2 soak #a dozen vanilla wafers and the same quantity of macaroons in sugar syrup mixed with champagne and arrac for #aj minutes2 stir the cream on ice until it begins to thicken2 then add #a pint whipped cream and lastly #a_/b pint champagne2 fill the cream in alternate layers with wafers and macaroons in the form2 let the pudding remain for #b hours on ice2 pour into tartlet forms some orange jelly with small dice of pineapple2 in serving dip the form into hot water and turn the pudding onto a round dish2 also turn out the jelly from the small moulds and lay them around the dish4 #baf4 ,suedoise of ,apples4-- ,pare #a dozen large apples1 bore pegs therefrom with an apple corer and lay them in water with lemon juice2 prepare #a dozen large ,bartlet pears the same way2 boil the apple pegs in sugar syrup with lemon juice1 to keep them white1 and boil the pears in sugar syrup with cochineal2 care must be taken not to boil them too long1 so that they will not fall apart2 transfer them to a dish and set aside to cool2 wash the apple and pear peels1 also the cores2 put them in a saucepan with sufficient water to cover and boil till done2 strain through a jelly bag2 measure the liquor and take for #a quart #a-a_/b ounces gelatine1 the thin peel and juice of #a lemon1 #a cup sugar and the whites of #b eggs2 soak the gelatine in a little cold water #ae minutes2 put the liquor with lemon1 sugar and well beaten whites over the fire2 when hot add the gelatine1 stir constantly and boil #e minutes2 remove to side of stove1 add #a_/b pint white wine and strain through a jelly bag2 place a plain form with tube in the center into cracked ice and pour a few spoonfuls jelly in the bottom of it2 when firm lay the form over on its side1 pour in more jelly1 keep turning and add by degrees more jelly2 continue this process until the jelly has formed a complete lining inside of form2 lay the pegs of apples and pears in slanting rows onto a napkin and cut them all the same length2 then take each one separately onto a larding or knitting needle and dip into cold jelly2 first lay a row of red on the side of form1 then a row of white in an opposite direction2 continue until the form is covered1 pour over some thick jelly and when firm fill the inside with apple bavarois made as follows3--,prepare #a pint apple sauce1 press it through a sieve1 add #a teaspoonful vanilla and sweeten to taste2 soak #af sheets gelatine in cold water for #aj minutes1 press out1 put in a bowl and pour #a_/b cup boiling water over it2 stir until dissolved1 add to the apples and stir until it begins to thicken2 then mix in #a pint whipped cream or the beaten whites of #f eggs2 fill this into the form1 cover and let it remain on ice till firm2 in serving dip the form into hot water1 dry it quickly1 turn the suedoise onto a round dish and garnish with fruit2 the apple may be bored out into rounds like marbles and boiled the same way--half red and half white2 they are then laid in rows on the side of form over one another1 alternately with white and red till the form is lined with them2 then place a small form inside1 pour sufficient jelly around to cover the fruit and fill up the space between the inside form and fruit2 let it remain on ice till firm2 then pour in the inside form some hot water1 draw it out and fill the inside with any kind of frozen cream2 serve at once4 #bag4 ,suedoise of ,pears4-- ,pare and quarter #ab large ,bartlet or duchess pears and cut each quarter lengthwise into #d slices2 boil half the slices in sugar syrup with lemon juice and the other half in sugar syrup with cochineal2 lay them on a napkin to dry2 pour a little wine jelly into a plain form and lay on the bottom some of the slices in the shape of a star2 when firm turn the form over on its side and lay in first a row of white slices1 then a row of red2 dip each piece into cold wine jelly before laying it in the form2 continue in this way until the sides of form are covered2 then pour in a few spoonfuls jelly and keep turning the form1 in order that the jelly may be evenly distributed over the fruit2 pare and cut into small pieces #a_/b dozen large pears1 put them over the fire with a little water and boil till soft2 press them through a sieve and set aside to cool2 boil #a cup sugar in #a cup water with the juice of #a_/b lemon for a few minutes2 soak #af sheets gelatine in cold water #e minutes1 press out1 add it to the sugar and boil a little longer2 remove from fire1 mix with the pear puree and stir till it begins to thicken2 whip #a pint sweet cream to a froth1 add #b tablespoonfuls powdered sugar and #a teaspoonful vanilla extract2 add it to the above pear mixture and fill into the form2 place it on ice for #b hours2 when ready to serve turn the suedoise onto a round dish and garnish with croutons of wine jelly4 #bah4 ,timbale de ,peche a la ,conde4-- ,line a deep round form with rich pie crust1 lay buttered paper over it1 fill the form with dry peas and put in oven to bake2 when baked take it from the oven1 remove the peas1 return form to oven and let the crust dry for a few minutes2 place #a cup rice with cold water over the fire and boil a few minutes2 drain in colander1 rinse with water and boil in milk till soft and thick2 add #a_/b cup sugar1 #a_/b tablespoonful butter and set it in a warm place2 pare and cut into halves #a dozen large1 ripe peaches and boil a few minutes in sugar syrup2 draw them to side of stove to keep warm2 also have the form with crust 7or timbale7 setting in a warm place2 mix #a_/b cup whipped cream with the rice and fill it alternately with the peaches in the form inside of timbale2 let the last layer be rice2 put a round dish over the form and turn the timbale onto it2 cut a round hole in the center1 put in a few peaches and pour the peach syrup all over the timbale4 ,timbale of cherries1 apricots1 pineapples1 pears and apples are made in the same manner4 #bai4 ,timbale de ,riz a la ,napolitaine4-- ,put #c_/d pound parboiled rice with #a quart milk1 #a_/b teaspoonful salt1 #a-a_/b tablespoonfuls butter and a little vanilla over the fire and boil till rice is tender2 when done add some seedless raisins1 currants and fine citron 7#a cupful in all7 and set aside to cool2 stir #d tablespoonfuls sugar with #a whole egg and the yolks of #d to a cream2 add #b tablespoonfuls ,madeira wine and mix it with the rice2 line a deep round form with thin neapolitan paste1 fill it with the rice1 put on a cover of the same dough and bake #a hour2 when baked turn the timbale onto a dish1 pour over it a fruit sauce mixed with ,madeira wine and send some in a saucere to table with it4 #bbj4 ,pear ,timbale4-- ,pare1 quarter and stew #a dozen ,bartlet pears with #a bottle claret1 #a cup sugar1 a small piece of cinnamon and #a_/b cup seedless raisins2 when done pour them on a sieve to drain and cool2 line a buttered1 deep round form or tin pan with about #a inch of biroche dough 7see ,biroche71 fill with the pears1 put on a cover of the same dough and let it stand in a warm place for #a_/b hour2 then bake in a medium hot oven2 when baked turn the timbale onto a round dish1 pour some of the pear syrup over and serve the rest in a saucere with it4 #bba4 ,timbale a la ,sicilienne4-- ,butter a deep round form1 line it with neapolitan paste1 cover the latter with buttered paper1 fill the form with dry peas and bake in a hot oven2 when done and cold remove peas and paper1 take the timbale from the form1 brush over the inside and outside with peach or apricot marmalade and decorate it around and on top with blanched half almonds and currants2 take a form #a inch wider than the one above1 place it into cracked ice and pour in1 to the depth of about #c_/d inch1 some clear lemon jelly2 as soon as cold place timbale into the form and fill space between the timbale and form with lukewarm lemon jelly2 let it remain on ice till needed2 when ready to serve fill the timbale with peach1 pineapple or strawberry plombiere or any kind of frozen cream2 dip the form into warm water1 dry quickly1 turn it onto a round dish and decorate with sugared orange quarters4 #bbb4 ,timbale of ,mixed ,fruit4-- ,take some preserved peaches1 pineapples1 cherries and pears and put them on a sieve to drain2 then put them in a dish with #a_/b cup currants or apple jelly and #a teaspoonful vanilla sugar2 mix all together and fill it into a form lined with biroche dough2 cover with the same dough and finish same as ,pear ,timbale4 #bbc4 ,chocolate ,plombiere4-- ,dissolve #a_/b pound grated chocolate in #a_/b cup water1 add the yolks of #h eggs1 #a pint cream1 #a teaspoonful vanilla extract1 #f tablespoonfuls sugar and stir this over the fire till nearly boiling2 strain through a hair sieve and when cold put it in a freezer2 finish the same as ,orange ,plombiere4 #bbd4 ,orange ,plombiere4-- ,strain the juice of #f oranges and rub the skin from #b with loaf sugar2 dissolve #c_/d pound sugar in #a cup cold water and mix it with the orange juice and orange sugar2 put into a freezer and turn and work it till it thickens2 then add #a pint whipped cream and work it for #aj minutes longer2 then fill the mixture into a form1 cover tightly and paste a strip of buttered paper around the edge of cover2 then pack the form into cracked ice and salt2 lay plenty of ice on top and let it remain from #a to #b hours4 #bbe4 ,rum ,plombiere4-- ,place a saucepan with #a pint cream1 the yolks of #aj eggs and #a cup sugar over the fire and stir till nearly boiling2 remove from the fire and set aside to cool2 cut #f ounces candied orange peel into small dice and boil them for a few minutes in a little water2 drain on a sieve1 add them to the cream and put the mixture into a freezer2 let it freeze till it begins to thicken2 then add #a_/b cup best rum and #a pint whipped cream2 fill the mixture into a form1 paste a strip of buttered paper around the edge of cover and pack in ice and salt for #b hours4 #bbf4 ,plombiere of ,maraschino ,curacoa is made the same way4 #bbg4 ,pistache ,plombiere4-- ,pound #a_/d pound blanched almonds and #a_/d pound blanched pistachio nuts with a little cream to a paste2 place a saucepan with the paste1 #a-a_/b pints cream1 #a cup sugar1 #a teaspoonful vanilla and the yolks of #h eggs over the fire and stir until nearly boiling2 remove cream from fire1 set it in cold water and stir till cold2 add a little spinach color and strain through a hair sieve2 then finish the same as ,strawberry ,plombiere4 #bbh4 ,plombiere aux ,cafe4-- ,pour #a-a_/b pints boiling cream over #c tablespoonfuls freshly ground coffee and let it stand well covered for #aj minutes2 strain through a napkin2 put the coffee cream in a saucepan over the fire with #a cup sugar and the yolks of #h eggs and stir till nearly boiling2 remove the cream from fire1 set saucepan in cold water and stir till cold2 then finish the same as ,strawberry ,plombiere4 #bbi4 ,tea ,plombiere4-- ,pour #a-a_/b pints boiling cream over #a ounce tea and let it stand #e minutes2 strain and finish the same as ,coffee ,plombiere4 #bcj4 ,peach ,plombiere4-- ,pare1 quarter and press through a sieve #ae large1 ripe peaches2 dissolve #c_/d pound sugar in #a cup water and add it to the peach puree2 put this mixture into the freezer and finish the same as ,strawberry ,plombiere4 #bca4 ,vanilla ,plombiere4-- ,place a saucepan with #c cups milk over the fire1 add the yolks of #h eggs1 #a cup sugar and #b teaspoonfuls vanilla extract and stir till nearly boiling2 remove from the fire1 set the saucepan into cold water and stir till cool2 then put into a freezer and let it freeze till it begins to thicken2 then add #a pint whipped cream and finish the same as ,strawberry ,plombiere4 #bcb4 ,strawberry ,plombiere4-- ,wash #a quart strawberries and press them through a sieve2 dissolve #c_/d pound sugar in #c_/d cup water and add this syrup to the strawberry puree2 #b hours before serving pour it into a freezer and turn it about #bj minutes1 or till it begins to thicken2 then mix with #a pint whipped cream and let it remain a little while longer in the freezer2 fill into a form1 cover tightly1 paste a strip of buttered paper around the edge of cover and pack in ice and salt for #b hours2 in serving dip form into hot water1 quickly wipe it dry1 turn the plombiere onto a round dish and garnish with fancy cake4 #bcc4 ,pineapple ,plombiere4-- ,pare and cut into small dice #a ripe pineapple1 put them into a dish and pour #a pint cold sugar syrup over it2 let it stand #d hours2 #b hours before serving put the fruit into a freezer and freeze till it begins to thicken2 then add #a pint whipped cream and finish the same as in foregoing recipe4 ,,note4--,this plombiere may also be served in a glass dish directly from the freezer2 it must then1 of course1 be worked until firm4 ,if preserved fruit is used less sugar must be taken1 and color and taste should be freshened up with lemon juice and a few drops of cochineal4 ,plombiere of raspberries1 currants or cherries is made in a similar manner4 ,,frozen ,,puddings4 #bcd4 ,frozen ,strawberry ,pudding4-- ,whip #a quart rich1 sweet cream until thick1 add #b cups powdered sugar and lastly stir #a quart mashed strawberries through the cream2 fill this into a pudding form with a tube in the center1 cover tightly and put a strip of buttered paper around the edge of cover1 so that no water can enter2 have ready a large pail or a butter tub1 put some cracked ice on the bottom1 sprinkle over some rock salt1 set onto this the form1 fill up the sides with cracked ice and sprinkle salt between2 cover the top of form with ice1 the whole with a piece of carpet or a cloth and set in a cool place for #d hours2 when ready to serve lift from the ice1 remove the paper1 wipe off the form1 dip it in hot water1 turn the pudding onto a dish and serve at once4 #bce4 ,rich ,ice ,cream ,pudding4-- ,beat the yolks of #i eggs with #c_/d pound sugar to a cream and add #a quart whipped cream2 fill this into a tin pudding form with a tube in the center1 paste over the edge of cover a strip of buttered paper and bury in cracked ice and rock salt for #d hours1 the same as ,strawberry ,pudding4 #bcf4 ,pudding a la ,pueckler ,muskau4-- ,stir into #a quart whipped cream #f tablespoonfuls sugar and #f ounces finely pounded macaroons2 fill the cream into a form and bury it in ice and rock salt for #d hours1 the same as ,strawberry ,pudding4 #bcg4 ,ice ,pudding a la ,prince ,pueckler4-- ,whip #a quart cream till stiff and divide it into #c parts2 boil #f ounces grated chocolate in #a_/b pint water with #a_/b cup sugar smooth and thick2 remove the chocolate from the fire and when cold mix with it #a_/c of the whipped cream2 mix #a pint bruised raspberries with another #a_/c of the whipped cream and add sufficient sugar to sweeten 7or take raspberry jelly72 add to the last #a_/c of whipped cream #e tablespoonfuls sugar and #a teaspoonful vanilla extract2 place a form into cracked ice1 fill in the cream in finger thick layers alternately--first the chocolate1 then the raspberry1 then the white2 continue until all is used2 cover the form tightly1 paste around the edge of cover a strip of buttered paper and bury the whole form in rock salt and ice for #d hours2 if the ice melts more must be put around the form and some of the water drawn off2 when ready to serve dip the form into hot water1 turn the pudding onto a dish and serve at once4 #bch4 ,frozen ,chocolate ,pudding4-- ,boil #f ounces grated chocolate in #a_/b pint water with #d tablespoonfuls sugar until thick and smooth2 when cold mix it with #a-a_/b pints whipped cream2 if not sweet enough add more sugar2 fill this into a tin pudding form1 paste a strip of buttered paper around the edge of cover and bury the form in cracked ice and rock salt for #d hours the same way as ,strawberry ,pudding4 #bci4 ,bombe a la ,altenberg4-- ,boil #a-a_/b cups sugar with #a cup water #aj minutes2 remove and when cold add the yolks of #f eggs3 stir this over the fire till nearly boiling2 when cold mix it with #a pint whipped cream and #a teaspoonful vanilla extract2 fill this into a form1 cover tightly and place into cracked ice2 boil #f ounces chocolate in #a cup water with #a_/b cup sugar and #a teaspoonful vanilla until smooth2 put this into another form1 also standing in ice and rock salt2 when it begins to freeze spread the chocolate evenly around the inside of form1 so as to form a complete lining2 then cover the form and let it remain in ice until hard2 next fill in the above vanilla cream1 cover tightly1 paste a strip of buttered paper around the edge of cover and bury the form in plenty of ice and rock salt for #d hours2 in serving dip the form in hot water1 quickly turn the bombe out onto a round dish1 decorate with kisses and serve at once4 #bdj4 ,bombe a la ,parisienne4-- ,press #a quart ripe strawberries through a sieve1 add #a pound sugar dissolved in #a_/b pint cold water and a little ,rhine wine2 pack a plain ice cream form into cracked ice and salt1 pour in the strawberries and let freeze till it begins to thicken2 then spread the half frozen strawberry ice onto the sides and bottom of form so that it forms a complete lining inside2 cover the form and let it remain in ice till hard2 in the meantime have a pineapple cream prepared as follows3-- #bda4 ,pineapple ,cream for ,bombe a la ,parisienne4-- ,place a saucepan with the yolks of #f eggs and #a pint pineapple syrup over the fire and stir until nearly boiling2 remove from the fire and when cold add #a pint whipped cream2 fill this inside of the strawberry ice1 cover the form tightly1 paste a strip of buttered paper around the edge of cover and bury in ice and salt for #c hours2 when ready to serve take out the form1 rinse off with cold water1 remove the paper1 dip the form quickly into hot water and turn the bombe onto a handsome dish2 garnish with fruit1 ,french candies or fancy cakes and serve at once4 ,,note4--,the strawberry ice may be first frozen in a freezer and then put into the form4 #bdb4 ,ice ,pudding 7with ,pumpernickel74-- ,cut #f ounces pumpernickel into slices and dry them in the oven2 roll them fine with a rolling pin and sift the crumbs through a coarse sieve2 mix them with #a quart whipped cream1 add #a teaspoonful extract of vanilla and #a cup sugar2 fill the cream into a tin form with a tube in the center1 cover tightly1 paste a strip of buttered paper around the edge of cover and bury in cracked ice and rock salt for #d hours2 when ready to serve dip the form into hot water1 turn the pudding onto a round dish and serve at once4 #bdc4 ,ice ,pudding 7with ,almonds74-- ,stir the yolks of #h eggs with #c_/d pound sugar to a cream1 add #a quart whipped cream1 #a_/b pound ground almonds and finish the same as ,strawberry ,pudding4 #bdd4 ,frozen ,pudding a la ,montmorency4-- ,mix #b tablespoonfuls sugar with #a cup finely chopped sweet almonds and #aj bitter ones2 put this into a tin pan and roast in the oven to a light brown1 stirring often2 place a saucepan with the yolks of #f eggs1 #a cup sugar1 #a pint cream or milk and the roasted almonds over the fire and stir constantly until nearly boiling2 then strain through a sieve2 when cold add #b tablespoonfuls caramel 7see ,boiling ,sugar7 and orange blossom water2 put this into an ice cream freezer and work till it begins to thicken2 then add #c_/d pint whipped cream1 #a_/b cup finely chopped pistachio nuts and #c ounces finely powdered macaroons2 continue working the freezer till the cream is frozen hard2 place a cream form in ice and salt1 pour some cherry syrup around the sides and bottom1 sprinkle with pistachio fillets and some preserved red cherries2 then fill in the cream with some of the cherries laid between1 put on the cover1 paste a strip of buttered paper around its edge and completely bury the form in ice and rock salt for #a hour2 when ready to serve lift from the ice1 rinse off with cold water1 remove the paper1 wipe the form dry and quickly dip it into hot water2 have ready a handsome dish with a folded napkin2 turn the pudding onto the dish1 garnish with small fancy cakes and serve with whipped cream flavored with vanilla or maraschino4 #bde4 ,pudding ,glace a la ,metternich4-- ,pound #c ounces blanched almonds and #c ounces blanched pistachio nuts to a paste2 stir over the fire the yolks of #f eggs1 #f tablespoonfuls sugar1 #a pint cream and a little vanilla till nearly boiling2 add the almonds and pistachio paste and set aside to cool2 then strain through a sieve2 soak #f ounces seedless raisins1 #c ounces finely cut preserved orange peel and a little finely cut preserved apricots in maraschino and cut a small sponge cake into slices2 #d hours before serving place a high form into cracked ice and salt1 put in a layer of cream and over this some fruit and cake2 continue with cream1 fruit and cake alternately till all is used2 cover the form1 paste a piece of buttered paper around the edge of cover and completely bury in plenty of cracked ice and salt2 when ready to serve rinse the form off with cold water1 remove the paper1 quickly dip the form into hot water1 turn the pudding onto a dish and garnish with fruit and fancy cake2 serve with pistachio sauce made as follows3--,stir the yolks of #d eggs with #a pint sweet cream and #b tablespoonfuls sugar over the fire till nearly boiling2 remove from the fire1 add #b ounces finely powdered pistachio nuts and serve when cold with the pudding4 #bdf4 ,a la ,duchesse de ,berry4-- ,press #a quart strawberries through a sieve2 dissolve #c_/d pound sugar in #a cup cold water and add it to the strawberries2 set a form into cracked ice and salt for #bj minutes1 put in the strawberries and freeze it until thick2 then spread the strawberry ice around the sides and bottom of a high ice form and let it stand in ice till hard2 in the meantime prepare a cream for the inside2 mix #a pint cream with #f tablespoonfuls sugar1 the yolks of #f eggs and #a cup preserved pineapple cut into small pieces2 stir this over the fire till nearly boiling2 remove it and when cold put into a freezer2 freeze until it begins to thicken2 then add #a pint whipped cream and freeze it for a few minutes longer2 then fill it into the strawberry form1 cover tightly1 paste a strip of buttered paper around the edge of cover and bury in plenty of ice and rock salt for #a hour2 in serving take out of ice1 rinse off with cold water1 remove the paper1 wipe the form dry1 quickly dip it into hot water1 turn the pudding onto a handsome dish and serve at once4 #bdg4 ,pudding ,glace a la ,allemande4-- ,put #b dozen lady fingers on a long plate and pour over them some ,madeira wine or maraschino2 set a plain form without a tube in ice and rock salt2 stir #a pint cream with the yolks of #f eggs1 #f tablespoonfuls sugar and #a teaspoonful vanilla extract over the fire till nearly boiling2 when cold put in a freezer and freeze till it begins to thicken2 then add #a pint whipped cream and freeze for a few minutes longer2 then put a layer of this cream into the plain form1 standing in ice1 put over this a layer of lady fingers and a few spoonfuls apricot marmalade or fruit jelly1 then a layer of cream again2 continue this way until all is used2 let the last layer be cream2 put on the cover1 paste a piece of buttered paper around the edge of it and bury the form completely in ice and rock salt2 let it remain #a hour2 then serve1 garnished with fancy cake4 ,,note4--,if a form is not handy a #c-quart tin kettle will do4 #bdh4 ,frozen ,pudding a la ,richelieu4-- ,boil #a_/d pound rice in water till done and pour it onto a sieve to drain2 pound #a_/d pound blanched almonds or pistachio nuts with a little cream to a paste2 remove the shells and brown skin from #a_/d pound large chestnuts and boil them in milk till soft2 then strain them through a sieve and mix rice and nuts together2 boil #a_/b cup sugar with #a_/b cup water for #aj minutes1 add #a teaspoonful vanilla extract1 mix 7hot7 with the above mixture and let it stand for an hour2 put in a porcelain-lined saucepan #a pint cream1 the yolks of #f eggs1 #f tablespoonfuls sugar and #a teaspoonful vanilla extract2 stir this over the fire till nearly boiling2 remove it and set aside to cool2 spread #bj vanilla wafers on one side with apricot marmalade and put #b and #b together2 dip them into sherry wine and set aside2 also cut some stewed pineapple into dice2 set a form into cracked ice and salt and put in a few spoonfuls cream2 lay over the cream a layer of wafers1 rice and pineapple2 then cream again2 continue until all is used2 put on the cover1 paste a strip of buttered paper around its edge and bury the form completely in ice and rock salt from #c to #d hours2 when ready to serve turn the pudding onto a dish with a folded napkin underneath and send cold pineapple or pistachio sauce to table with it4 #bdi4 ,frozen ,chestnut ,pudding4-- ,place a saucepan with #a_/b pound large chestnuts over the fire1 cover with water and boil a few minutes2 drain the nuts in colander1 remove the outside shell and the inside skin and boil in milk till soft2 press them through a sieve and add the yolks of #f eggs to the puree and #a pint sweet cream1 #a_/b pound sugar and #a teaspoonful extract of vanilla2 stir this over the fire till nearly boiling2 strain through a fine sieve2 boil for #ae minutes #b ounces well washed currants1 the same of seedless raisins and finely cut citron and a little orange peel in water2 drain on a sieve and let them lay for #b hours in ,madeira wine2 put a piece of ice 7large enough to cover the bottom7 in a strong pail or butter tub and sprinkle a handful of rock salt over it2 put onto this an ice cream freezer and fill up the sides with cracked ice and salt2 put in the chestnut cream and work till it begins to thicken2 then pour in not quite #a pint whipped cream and work until it is frozen quite hard2 then add the fruit with the wine2 let it freeze a little longer2 transfer the cream to a pudding form with a tube in the center 7or an ice form71 put on the cover1 paste a strip of buttered paper around its edge and bury the form in ice and salt for #a hour2 when ready to serve rinse off the form with cold water1 remove the paper and wipe dry2 then dip it quickly into hot water and turn the pudding onto a dish2 garnish with fancy cake and serve with whipped cream4 #bej4 ,frozen ,apple ,pudding4-- ,pare and core #h nice greening apples1 cut them into quarters and stew with #a_/b cup water till tender2 boil #a cup sugar with #a cup water for #e minutes and add it to the apples with #a teaspoonful vanilla extract and #a_/b cup apricot marmalade2 press the whole through a sieve2 when cold put it into an ice cream freezer and work till it begins to get thick2 then add #a pint whipped cream1 #c ounces currants and the same of seedless raisins and finely cut citron2 the last #c ingredients should be boiled for #bj minutes in a little water and laid for #a_/b hour in vanilla syrup2 let the whole freeze until hard2 fill the cream into a form1 put on the cover1 paste a strip of buttered paper around the edge of the latter and bury in salt and ice for #a hour2 serve with whipped cream and garnish with fancy cakes4 #bea4 ,mousse of ,pineapple4-- ,line a plain form with white paper2 see that there are no creases in the paper2 lay it in even and smooth2 set the form into cracked ice until following mixture is prepared3--,pare and cut into slices #a ripe pineapple2 dissolve #a pound sugar in #a pint water and put it over the fire to boil2 add the pineapple slices and boil #bj minutes2 transfer them to a sieve to drain2 when cold cut some of the slices into halves and lay them inside on the side of form2 cut the remaining slices of pineapple into dice and set them cold2 place a saucepan with #a-a_/b cups pineapple syrup and the yolks of #i eggs over the fire and stir till nearly boiling2 remove from fire1 add #a cup pineapple dice and stir till cold2 then mix it with #a pint whipped cream2 fill this into the form1 put on the cover and paste a strip of buttered paper around its edge2 then pack the form into cracked ice and salt so that it is completely buried and let it remain #d hours2 when ready to serve dip the form into hot water1 dry quickly1 turn the mousse onto a dish and garnish with fancy cakes4 #beb4 ,mousse a la ,vanille4-- ,dissolve #a cup sugar in #a-a_/b cups water1 add the yolks of #f eggs and stir over the fire till nearly boiling2 remove quickly and stir till cold2 then add #a pint whipped cream1 #b teaspoonfuls vanilla extract and finish the same as pineapple in foregoing recipe4 #bec4 ,mousse a l',orange4-- ,dissolve #a cup sugar in #a cup water and boil a few minutes with the juice of #a lemon2 remove the syrup from the fire1 put in the thin peel of #b oranges and let them lay for a few minutes2 then remove2 rub off the skin from #f oranges with loaf sugar and add the orange sugar to the sugar syrup with the juice of #f oranges and the yolks of #i eggs2 beat this with an egg beater till nearly boiling2 remove quickly1 set it in cold water and continue beating till cold2 then add #a pint whipped cream and finish the same as ,pineapple ,mousse4 #bed4 ,mousse au ,chocolat4-- ,dissolve #c ounces grated chocolate in #a_/b cup water and boil for a few minutes2 strain through a sieve and set aside2 put in a saucepan the yolks of #f eggs and #a cup sugar syrup and stir over the fire till it begins to thicken2 remove it quickly1 set saucepan in cold water1 add the chocolate and stir till cold2 then mix it with #a pint whipped cream and finish the same as ,pineapple ,mousse4 #bee4 ,mousse au ,maraskino4-- ,stir the yolks of #f eggs with #c_/d cup sugar and #a cup water over the fire to a cream2 remove it from the fire and stir till cold2 add #a_/b cup maraschino and #a pint whipped cream and finish the same as ,pineapple ,mousse4 ,rum may be substituted for maraschino4 ,,pains4 #bef4 ,pain of ,strawberries4-- ,put #a quart ripe strawberries into a colander1 rinse off with cold water and press them through a sieve2 soak #b ounces gelatine in #a_/b pint cold water for #ae minutes1 add #a_/b pint boiling water and stir over the fire till gelatine is dissolved2 set aside to cool2 then dissolve #c_/d pound sugar in #a pint cold water1 put it over the fire with the juice of #a lemon and boil #e minutes2 when cold add it with the gelatine to the strawberries2 also add #a_/b cup white wine and a little cochineal2 put the pain on ice till it begins to thicken2 then fill it into a form with a tube in the center1 cover and place for #b or #c hours on ice4 ,pains of raspberries or currants are made the same way1 using no lemon4 #beg4 ,pain d',ananas4-- ,take a jar of preserved pineapples1 cut them into small dice1 add #a_/b pint white wine and a little more sugar if necessary2 add the juice of #a lemon and #b ounces gelatine dissolved in #a pint water2 place this on ice and stir it now and then2 as soon as it begins to thicken put into a form1 which set on ice for #b or #c hours2 then serve4 #beh4 ,pain d',ananas a la ,parisienne4-- ,chose a large1 ripe pineapple and pare and grate it2 add #a-a_/b cups sugar and stir until dissolved2 press the pineapple through a sieve and add the juice of #d oranges and #b ounces gelatine dissolved in #a pint water2 place a plain form into cracked ice and pour in a few spoonfuls orange jelly2 when this is hard lay the form over on its side1 pour in more jelly and keep turning slowly1 so that the jelly may get all over the sides and form a lining2 next have some pistachio nuts or blanched almonds cut into strips and sprinkle them over the sides and bottom of form2 set the pineapple mixture on ice and stir until it begins to thicken2 then fill into the form1 cover and let it remain for #b or #c hours in ice2 it is then ready to serve2 chop the trimmings of the pineapple fine1 pour over some cold sugar syrup and let it stand #b hours2 strain1 add a little dissolved gelatine and pour over the pain when sent to table4 #bei4 ,pain de ,peches4-- ,take #bj large1 ripe peaches and pare and quarter them2 then press them through a sieve2 add to this #a pound sugar dissolved in #a pint cold water and #b ounces dissolved gelatine2 crack the stones1 remove the pits1 scald in boiling water and free them from their brown skin2 cut the pits in half and boil them in a little sugar syrup2 add to the peach mixture #a_/b cup white wine and fill it into a tin form with a tube in the center2 place the form on ice and let it remain till its contents begin to thicken2 then stir in the peach pits and let it remain on ice #b hours longer4 ,pains of apricots1 cherries or plums are made the same way4 #bfj4 ,pain a la ,victoria4-- ,press #a pint ripe raspberries through a sieve and mix it with #a ounce gelatine dissolved in #a_/b pint water2 put #c_/d cup sugar into #a_/b pint cold water and stir until dissolved2 then add it to the raspberries with a glass of white wine2 place this on ice till it begins to thicken2 prepare #a quart almond blanc-mange 7see ,blanc-,mange72 set a plain form into cracked ice and put in a layer of raspberries about an inch in thickness2 let this get hard2 then put in a layer of blanc-mange2 after this is firm again put in raspberries1 then blanc-mange2 continue till all is used2 let it remain on ice for #b hours2 when ready to serve turn the pain onto a round dish and garnish with fruit4 #bfa4 ,pain de ,peches a la ,richelieu4-- ,prepare a pain the same as ,pain de ,peches and also #a pint almond blanc-mange2 set a plain form with a tube in the center into cracked ice and put in by degrees the blanc-mange2 put it #a_/b inch in thickness all around on the sides and bottom of form1 so that it forms a complete lining inside2 then fill in the pain of peaches and let it remain on ice for #b hours3 in serving dip the form into hot water1 wipe dry and turn its contents into a glass dish4 #bfb4 ,pain de ,peches a la ,conde4-- ,pare and cut into halves #a-a_/b dozen large1 ripe peaches and boil them with their blanched pits in sugar syrup for about #aj minutes2 transfer the peaches to a dish or long tin pan1 wipe dry and lay them with the hollow side up2 put half a pit in the center of each and pour a spoonful of jelly over each piece 7the jelly should be previously stirred on ice till it begins to thicken72 next set a plain form into cracked ice1 pour in some plain fruit or wine jelly and keep turning the form until the inside is lined with the jelly2 cover the bottom with peaches2 lay them so that the pits are to the outside2 then lay the remaining peaches in rows on the side of form1 pour over some jelly and when firm fill up the form with bavarois aux apricots1 which is prepared as follows3--,pare and cut into pieces #a-a_/b dozen ripe apricots1 lay in a dish1 sprinkle over #a cup sugar and let them stand for #b hours2 then press them through a sieve2 mix the puree with #a teaspoonful extract of vanilla and #a-a_/b ounces dissolved gelatine2 put this on ice and stir till it begins to thicken2 then carefully stir #a pint whipped cream through it2 fill the bavarois into form at once and let it remain on ice for #b or #c hours4 #bfc4 ,pain de ,pommes a la ,conde4-- ,choose #ae large pippin or greening apples and pare1 quarter and stew them with a little water2 press them through a sieve1 add #a cup sugar and when cold mix it with #b ounces gelatine dissolved in #a pint water and #a pint almond milk 7prepared the same as for ,blanc-,mange72 place this on ice and stir till it begins to thicken2 fill it into a form which has already been set into cracked ice and let it remain for #b or #c hours2 boil the cores and peels of apples till soft2 strain through a bag1 return the liquor to saucepan and boil #aj minutes2 then add to #a_/b pint of juice #a cup sugar and boil for a few minutes2 pour the syrup into a dish and set aside to cool2 in serving dip the form into hot water1 wipe it dry and turn the pain onto a round dish1 or into a large glass dish1 and pour the apple syrup over it4 ,this pain may be made of ,bartlet pears in the same manner4 ,,ice ,,creams4 #bfd4 ,directions for ,making ,ice ,cream4-- ,the implements needed are a freezer1 rock salt and finely cracked ice4 ,ice cream freezers can be bought at any hardware store4 ,they consist of a large wooden pail with a faucet on the side near the bottom and a freezer with a paddle inside4 ,the cracking of the ice is best accomplished by putting it into a coarse sack and pounding it fine with a hammer or mallet4 ,place the freezer into the pail1 put in the paddle and cover the freezer tightly4 ,fill the space between the pail and freezer with fine cracked ice to #a_/c its height1 sprinkle over #b handfuls salt and pack down the ice with a piece of wood1 so that it may be firm all around the freezer2 continue with layers of ice1 salt and the packing down till the ice reaches to the edge of cover2 next pour into the freezer the mixture that is to be frozen2 but care should be taken not to put in too much1 for the cream needs plenty of room in order to become light and smooth2 cover the freezer and let it stand for #e minutes2 then commence to turn2 after #aj minutes' turning remove the cover from freezer and cut the frozen cream with a long bladed knife from the sides of can2 repeat this every #aj minutes until the cream is frozen hard2 then remove the paddle1 even off the cream in the freezer1 cover and let it stand for #aj minutes2 do not draw off the water from pail until it stands above the ice and the freezer has lost its firm hold2 after drawing off the water fill the space up again with cracked ice and salt2 when the #aj minutes have elapsed fill the frozen cream into an ice form1 cover tightly and paste a strip of buttered paper around the edge of cover2 then pack the form into cracked ice and salt for #a or #b hours2 when ready to serve take the form from the ice1 rinse it off with cold water1 remove the paper and wipe the form dry2 then dip it quickly into hot water1 take off the cover1 turn the cream onto a dish and serve at once4 #bfe4 ,ice ,cream 7large quantity74-- #ad quarts sweet cream1 #f quarts milk1 #g pounds sugar1 #cj eggs and #a_/d pound gelatine2 soak gelatine for #aj minutes in a little of the milk2 put the remaining milk over the fire and boil2 then add the soaked gelatine and stir and boil till it is dissolved2 set aside to cool a little2 beat eggs and sugar to a cream and add by degrees the milk1 stirring constantly2 return to fire and let it get boiling hot2 but do not allow it to boil1 otherwise it will curdle2 remove from fire1 pass it through a sieve and set aside to cool1 stirring it occasionally2 beat the cream until quite thick1 gradually add the cold custard and continue beating for a little while longer2 then put it in a freezer and freeze as directed4 #bff4 ,fine ,vanilla ,ice ,cream4-- ,beat the yolks of #h eggs to a cream and add gradually #a quart sweet cream which has previously been boiled and cooled2 add #c_/d pound sugar1 #b teaspoonfuls vanilla extract and stir the whole over the fire until nearly boiling2 then remove from fire and when cold strain it through a sieve and freeze as directed4 #bfg4 ,custard ,ice ,cream4-- ,put #e eggs in a saucepan and beat them to a froth2 add #a cup sugar1 #a quart milk and set the saucepan in a vessel of boiling water over the fire2 stir constantly until the custard nearly boils2 then remove it from the fire and set the saucepan in cold water2 when cold strain it through a sieve1 add #b teaspoonfuls vanilla or lemon extract1 put the custard in the freezer and freeze as directed4 #bfh4 ,plain ,ice ,cream4-- ,put #b teaspoonfuls cornstarch1 #f eggs1 #b cups sugar and #b quarts milk in a saucepan over the fire and stir till just about to boil2 remove from the fire1 flavor with lemon or vanilla and finish as directed4 #bfi4 ,plain ,ice ,cream 7another way74-- ,put #a quart milk and #a quart rich1 sweet cream with the yolks of #h eggs and #b cups sugar over the fire and stir till just about to boil2 remove from fire1 beat the whites of the #h eggs to a stiff froth and add them to the custard2 add #c teaspoonfuls vanilla and finish as directed4 #bgj4 ,pistachio ,ice ,cream4-- #a_/d pound blanched pistachio nuts1 #a_/d pound blanched almonds1 #a quart rich1 sweet cream1 #a-a_/b cups sugar1 the yolks of #h eggs and #a teaspoonful vanilla extract2 pound the nuts with a little water very fine2 place a saucepan over the fire with the cream1 the yolks of the #h eggs1 sugar and vanilla and stir until nearly boiling2 remove from the fire1 stir in the nuts and when cold press the whole through a sieve2 finish as directed4 ,almond ice cream is made the same way4 #bga4 ,maraschino ,ice ,cream4-- ,place a saucepan with #a quart cream1 #c_/d pound sugar and the yolks of #f eggs over the fire and stir till it nearly boils2 remove from fire1 strain through a sieve and when cold add #a-a_/b gills maraschino2 finish as directed4 ,rum ice cream is made in the same manner4 #bgb4 ,caramel ,ice ,cream4-- #a-a_/b cups sugar1 the yolks of #g eggs1 #a quart sweet cream and #a tablespoonful orange blossom water2 boil #a_/b cup sugar with #a_/d cup water until it turns to a light brown color1 add #a_/d cup boiling water and stir till the sugar is dissolved2 put it in a saucepan with the cream1 #a cup sugar1 yolks and orange water and stir the whole over the fire until nearly boiling2 when cold strain it through a sieve and finish as directed4 #bgc4 ,tea ,ice ,cream4-- #a ounce of the very best tea1 #a quart cream1 the yolks of #f eggs and #c_/d pound sugar2 boil the cream1 put in the tea1 cover and let it stand #e minutes2 strain through a sieve and when nearly cold mix the cream1 yolks and sugar together and stir over the fire until nearly boiling2 remove from fire and when cold finish as directed4 #bgd4 ,coffee ,ice ,cream1 ,no4 #a4-- #a quart cream1 #a pint milk1 #b cups sugar1 the yolks of #f eggs and #b ounces freshly ground coffee2 boil the milk1 put in the coffee1 cover and set it aside to cool2 next put the cream1 yolks and sugar in a saucepan and stir over the fire till it nearly boils2 remove from fire1 add the coffee and when cold strain through a fine sieve1 finishing as directed4 #bge4 ,coffee ,ice ,cream1 ,no4 #b4-- #c_/d pound sugar1 #a quart sweet cream1 the yolks of #f-h eggs and #e ounces unroasted ,mocha coffee2 roast the coffee in a pan over the fire and put it into half of the boiling cream2 cover and let it stand till cold2 put the remaining cream1 yolks and sugar in a saucepan over the fire and stir till nearly boiling2 remove from the fire1 add the coffee cream with the beans and let it stand till cold2 then strain through a sieve and freeze as directed4 #b ounces freshly ground coffee may be used instead of the beans4 #bgf4 ,ice ,cream 7,simple74-- #a quart sweet cream1 #a cup sugar and #b teaspoonfuls vanilla or lemon extract2 mix this well together1 pour into a freezer and finish as directed4 ,or take equal parts of cream and milk2 to #a quart of this add #a-a_/b cups sugar and any flavoring that may be desired2 pour into the freezer and finish as directed4 #bgg4 ,plain ,chocolate ,ice ,cream4-- #b pints cream1 #a pint milk1 #b cups sugar1 #a_/d pound ,baker's grated chocolate and #b teaspoonfuls vanilla extract2 place a saucepan with the milk1 chocolate and cream over the fire1 add the sugar1 stir and boil for a few minutes2 remove from fire and when cold freeze as directed4 #bgh4 ,nut ,ice ,cream4-- #a_/b pound blanched walnuts1 the yolks of #f eggs1 #a-a_/b cups sugar1 #a quart cream and #a teaspoonful vanilla2 pound the walnuts fine2 put the cream1 yolks1 sugar and vanilla in a saucepan and stir over the fire till nearly boiling2 remove from the fire1 add the nuts and when cold strain it through a sieve2 freeze as directed4 #bgi4 ,fine ,chocolate ,ice ,cream4-- #a_/b pound grated chocolate1 #a_/b pound sugar1 #a quart sweet cream1 the yolks of #h eggs and #a teaspoonful vanilla extract2 place a saucepan with #a_/b pint cream and the chocolate over the fire and stir and boil till chocolate is dissolved2 stir the yolks1 sugar1 the remaining cream and vanilla together1 add it slowly to the chocolate and continue stirring until nearly boiling2 remove from fire and finish as directed4 #bhj4 ,strawberry ,ice ,cream4-- #a pint ripe strawberries1 #a pint rich1 sweet cream1 #a pound sugar and #a teaspoonful vanilla extract2 wash and drain the berries1 mash them fine and mix with the sugar2 cover and let stand till sugar is melted2 press them through a sieve1 mix the strawberry pulp with the cream and vanilla and put the whole into a freezer and freeze as directed4 ,raspberry1 peach and apricot ice creams are made the same way4 #bha4 ,how to ,make ,ice ,cream ,without a ,freezer4-- ,the process is so easy of manipulation and the expense incident thereto so small that most anybody can prepare it without any great trouble4 ,all that is necessary for its preparation is a butter tub or a large pail1 some ice1 rock salt1 a tin form with tube in the center and a cover that fits it closely4 ,the ice is best broken to pieces by putting it into a coarse bag and pounding with a hatchet4 ,by this process no ice is wasted and there is no muss4 #bhb4 ,vanilla ,ice ,cream1 ,no4 #a4-- ,set a plain tin form with tube in the center into cracked ice and salt2 place a saucepan with #a quart milk1 the yolks of #f eggs1 #a cup sugar and #a tablespoonful cornstarch over the fire and stir with an egg beater till nearly boiling2 remove from the fire1 set saucepan in cold water and continue stirring till cold2 then add the whites of the #f eggs1 beaten to a stiff froth1 and #b teaspoonfuls vanilla extract2 pour this into the form1 put on the cover and paste a strip of buttered paper around its edge1 to prevent the salt water from entering2 put a thick layer of cracked ice in the bottom of a butter tub and sprinkle over it a handful of rock salt2 set the form onto the ice and fill the space between it and tub with cracked ice and salt2 lay a thick layer of ice on top of form and sprinkle with salt2 cover the tub with a carpet or bag and let it stand in a cool place for #d hours2 when ready to serve take the form out of the ice1 remove the paper1 dip the form into hot water1 quickly wipe dry1 turn the cream onto a dish and serve4 #bhc4 ,vanilla ,ice ,cream4 ,no4 #b4-- ,place a deep kettle into cracked ice and put into it #a quart rich1 sweet cream2 beat this with an egg beater until thick and add #a cup powdered sugar and #b teaspoonfuls vanilla extract2 put the cream into a tin form with a tube in the center1 cover tightly1 paste a strip of buttered paper around the edge of cover and finish the same as in foregoing recipe4 ,,note4--,for chocolate cream dissolve #a_/d pound grated chocolate in #a_/b cup water1 let it boil for a few minutes and when cold stir into the whipped cream prepared as above4 ,preserved peaches cut into small pieces or preserved pineapples cut into dice and mixed with the whipped cream is very nice4 #a dozen macaroons pounded fine and mixed with the whipped cream is also excellent4 ,pumpernickel cut in slices1 dried in an oven and rolled fine may also be used4 ,candied fruit cut into pieces and fresh or preserved strawberries1 as also cherries1 apricots and oranges1 can be used in the same way4 ,for a small family #a pint of cream will be sufficient4 #bhd4 ,fruit ,ice ,cream4-- ,stir #a quart cream with the yolks of #f eggs and #a-a_/b cups sugar over the fire till it nearly boils2 remove from fire and when cold put the cream into the freezer and work till half frozen2 then add any kind of fruit--either fresh strawberries or preserved pineapple cut into dice1 ripe peaches cut into quarters1 preserved pitted cherries or apricots2 then finish as directed4 ,the fruit may also be stirred into ,custard ,ice ,cream in the same manner4 #bhe4 ,fruit ,ice4-- ,the principal point in making fruit ice is to use the exact quantity of sugar4 ,if the mixture contains too much sugar it will not freeze2 if too little sugar the ice will be hard and dry4 ,the better way is to try a little of it before putting the whole mixture into a freezer4 ,if hard and dry add some thick sugar syrup2 if it does not freeze at all add some cold water or a very thin syrup of sugar4 #bhf4 ,cold ,sugar ,syrup for ,fruit ,ice4-- ,dissolve #a pound sugar in #a pint cold water and use as directed in following recipe4 ,this is the ordinary syrup of #cb degrees used for fruit ice4 ,if a thicker syrup is wanted dissolve #a pound sugar in #a_/b pint water4 #bhg4 ,strawberry ,ice4-- ,wash and drain #a quart ripe strawberries and press them through a sieve2 mix the pulp with #a pint sugar syrup1 as in ,no4 #bhf1 and the juice of #b lemons2 press it through a fine hair sieve1 put it into a freezer and freeze as directed4 #bhh4 ,pineapple ,ice4-- ,choose a large1 ripe pineapple1 pare and grate it1 or cut into pieces1 and chop fine2 put the pulp into a porcelain dish and pour over it #a_/b pint sugar syrup2 cover and let it stand #a hour2 then add another #a_/b pint sugar syrup and the juice of #a lemon2 press it through a sieve and put in a freezer to freeze4 #bhi4 ,tutti ,frutti ,ice4-- ,pound #c_/d pound blanched sweet almonds and #ab bitter ones with a little cold water very fine2 pour over #a pint water and let them stand for #a_/b hour2 then press them through a hair sieve2 mix this almond milk with #b pints sugar syrup and #a teaspoonful vanilla2 put this into a freezer and freeze2 when frozen take the paddle of the freezer out and put in different kinds of fruit cut into small dice--either fresh or preserved peaches1 pineapples1 plums1 cherries or apricots4 #bij4 ,peach ,ice4-- ,pare and cut #ab large1 ripe peaches into pieces1 press them through a sieve1 mix with a little over #a pint sugar syrup and freeze4 ,ices from egg plums and apricots are made in the same way4 #bia4 ,melon ,ice4-- ,choose a nice1 ripe musk melon1 cut it in half1 remove the seeds and green portion and press the soft part through a sieve2 mix it with an equal quantity of sugar syrup1 a little vanilla extract1 the juice of #a lemon1 a little orange blossom water and freeze as directed4 #bib4 ,orange ,ice4-- ,mix #a quart sugar syrup with the juice of #aj oranges1 put in the thin peel of #b oranges and let it stand for #f minutes2 remove the peel1 pour the syrup through a sieve and freeze as directed4 #bic4 ,lemon ,ice4-- ,mix the juice of #e lemons with #a quart sugar syrup and freeze4 #bid4 ,sorbet is served in ,europe at balls and suppers4 #bie4 ,champagne ,sorbet4-- ,dissolve #a pound sugar in #a-a_/b pints cold water1 add the juice of #b lemons and #f oranges and a little of the peel of each and let it stand #aj minutes2 remove the peel1 add #a_/b bottle champagne1 put it into a freezer and work for #a_/d hour2 #aj minutes before serving add #a_/b bottle champagne1 work it for a few minutes longer and then serve in glasses4 ,sorbet should not freeze hard2 it should be a creamy liquid and ice cold4 #bif4 ,pineapple ,sorbet4-- #a quart pineapple syrup1 the juice of #c oranges and #a lemon2 mix all together1 strain and put into a freezer1 work it for #a_/b hour and add by degrees during the freezing process #a_/b bottle champagne2 finish the same as ,champagne ,sorbet4 ,sorbets of oranges1 strawberries1 peaches1 cherries and apricot syrup are made in a similar manner4 #big4 ,strawberry ,sherbet4-- ,press #a quart ripe strawberries through a sieve1 add #c_/d pound sugar dissolved in #c pints cold water1 add the juice of #a lemon and #b teaspoonfuls orange flower water1 cover and let stand for #b hours2 then strain through a fine sieve and set on ice for #a or #b hours2 serve ice cold in small glasses4 #bih4 ,orange ,granite4-- ,mix #a pint orange juice with #c pints sugar syrup1 as in ,no4 #bhf1 the juice of #b lemons and the peel of #a2 let it stand a few minutes then strain through a sieve2 pour the mixture into a freezer1 cover and turn for #e minutes2 then take off the cover1 cut the frozen part loose from the sides of freezer1 turn for a few minutes longer and serve4 ,granite must not be frozen hard2 it should have little lumps all through it4 ,granites of strawberries1 pineapples1 raspberries1 currants1 peaches1 apricots or cherries are made in a similar way4 ,in granite of currants omit the lemon juice4 #bii4 ,spongada aux peches4-- ,pare and cut into pieces some ripe peaches1 press them through a sieve and take for #a pint peach pulp #a pint sugar syrup1 as in ,no4 #bhf1 #b teaspoonfuls vanilla extract1 #a-a_/b gills white of egg not beaten and #aj bitter almonds pounded to a paste with a little water2 mix all well together and strain twice through a sieve2 pour this into a freezer1 cover and turn for #e minutes2 take off the cover1 cut the frozen part loose from the sides of freezer1 cover and turn again2 repeat the operation of cutting from the sides every #e minutes2 as soon as the mixture begins to thicken remove the paddle of freezer1 work the mixture up and down with a large spoon and press it towards the sides and bottom of freezer2 as soon as the contents of freezer have increased to double their size add #b tablespoonfuls maraschino and serve in glasses4 #cjj4 ,spongada au chocolat4-- #a pint sweet cream1 #a_/b pound finely grated chocolate1 #a_/b pound sugar1 #b teaspoonfuls vanilla extract1 #a-a_/b gills white of egg and #a large cup water2 boil the chocolate in the water for #e minutes2 when cold mix all the ingredients together and finish the same as in preceding recipe4 #cja4 ,spongada au ,cafe4-- #a pint cold sweet cream1 #a_/b pint very strong coffee1 #a_/b pint whites of eggs 7not whipped7 and #a pound powdered sugar2 mix all together and finish the same as ,spongada aux ,peches4 #cjb4 ,spongada au marasquin4-- #a-a_/b gills white of eggs1 #b pints rich1 sweet cream1 #a-a_/b cups sugar1 #b teaspoonfuls vanilla extract and #a-a_/b gills maraschino2 dissolve the sugar in the cream1 add vanilla and the white of egg without having been beaten and finish the same as ,spongada aux ,peches4 ,the maraschino is to be added shortly before serving4 #cjc4 ,orgeat of ,almond ,milk4-- #a pound sweet and #ab bitter almonds are scalded in boiling water1 freed from their brown skins and laid for #a hour in cold water2 drain the almonds on a sieve and pound them fine with #a pound sugar and a few spoonfuls water2 put the pounded nuts into a porcelain dish1 pour over them #d quarts cold water1 add #b teaspoonfuls vanilla extract and strain through a napkin4 ,the napkin should be well washed in cold water and wrung out previous to being used4 ,put this almond milk into glass bottles and place them on ice before serving4 #cjd4 ,the ,polonaise4-- ,place a porcelain-lined saucepan over the fire with #a bottle ,rhine wine1 #b bottles weiss beer1 the rind of #a lemon1 a piece of stick cinnamon1 #b whole eggs1 the yolks of #f and sugar to taste2 beat the whole with an egg beater over the fire till nearly boiling2 instantly remove1 continue beating for a few minutes longer and serve hot in cups4 ,this is served at the end of a ball or party shortly before the guests go home4 #cje4 ,iced ,tea4-- ,boil #a quart milk with #d tablespoonfuls sugar1 add #a-a_/b ounces tea1 cover and set aside for #e minutes2 then strain and when cold pour it into an ice form2 finish with whipped cream the same as ,coffee ,ice4 #cjf4 ,iced ,coffee4-- ,boil #a quart milk with #d tablespoonfuls sugar1 add #a cup coarsely ground coffee1 cover and let it stand for #ae minutes2 then strain and when cold put it into an ice form1 cover and set into cracked ice with a little rock salt sprinkled between2 let it stand for #a_/b hour2 then thoroughly stir it with a long-handled spoon and mix with #a pint whipped cream2 serve in small cups4 #cjg4 ,bread ,crumbs4-- ,take stale bread or pieces which are left from the table1 put them in a long1 shallow tin pan and place in a medium hot oven2 leave the door of oven open a little1 so that the bread may dry slowly2 when it is dry and has become a delicate brown color put the bread on a pastry board and roll it fine with a rolling pin2 sift the crumbs through a sieve1 return those which remain in it back on the board and roll and sift again2 continue in this way until all the crumbs have been rolled fine and sifted2 put them into a jar or box until wanted4 #cjh4 ,how to ,prepare a ,pudding ,form4-- ,rub the inside of a form well with butter and thickly sprinkle it with fine bread crumbs2 turn the form upside down1 in order that the loose crumbs may fall out2 the cover of the form must be treated the same way2 fill form with the pudding mixture1 put on the cover and tie it firmly with a cord2 set the form in a vessel of boiling water so that #a_/c of it is immersed2 then cover the vessel and boil slowly till done2 add more water according as it diminishes through boiling4 ,the form may be put in a large saucepan of boiling water and the latter covered with a deep dish or pan2 but care must be taken not to have too much water in the saucepan1 otherwise it will get inside of the form4 ,,boiled ,,and ,,baked ,,puddings4 ,half the quantity of any of the following recipes will be sufficient for a small family1 but care must be taken in measurement to use only the exact half4 #cji4 ,plum ,pudding4-- ,take #c_/d pound finely minced suet1 #a_/b pound stoned raisins1 #a_/b pound well cleansed currants1 #a_/d pound finely cut citron1 #e well beaten eggs1 the grated rind of #a lemon1 #a grated nutmeg1 #b teaspoonfuls ground cinnamon1 #a teaspoonful cloves1 #a teaspoonful salt1 #b cups bread crumbs1 #a_/b cup sour cream or milk1 #a cup syrup1 #a cup brown sugar1 #a-a_/d pounds sifted flour1 #a teaspoonful baking soda dissolved in a little boiling water1 #b teaspoonfuls cream of tartar mixed with the flour and #a glass brandy2 mix all well together2 have ready a large pudding form1 rub the inside well with butter and sprinkle with bread crumbs2 fill the mixture into the form and boil #d hours2 when done turn the pudding out onto a dish1 pour brandy or rum over it1 light and bring the pudding to table while burning2 serve with hard sauce made as follows3--,stir #b tablespoonfuls butter with #h tablespoonfuls powdered sugar to a cream1 add the yolks of #b eggs1 #d tablespoonfuls brandy1 a little nutmeg and the beaten whites of #b eggs2 sufficient for #bj persons4 ,if any of the pudding be left put in a stone jar and it will keep for a long time4 ,when wanted cut off a piece sufficient for dinner1 put it in a colander over a vessel of boiling water1 cover with a plate1 steam for #a_/b hour and serve4 ,the quantities cited in this recipe will make #a large pudding or #b medium sized ones4 #caj4 ,english ,plum ,pudding4-- #a-a_/b pounds ,muscatel raisins1 #a-c_/d pounds currants1 #a pound ,sultana raisins1 #b pounds sugar1 #b pounds bread crumbs1 #af eggs1 #b pounds finely chopped suet1 #f ounces finely cut citron1 the grated rind of #b lemons1 #a ounce ground nutmeg1 #a ounce cinnamon1 #a_/b ounce ground bitter almonds and #a_/d pint brandy2 stone and cut up the raisins1 but do not chop them2 wash and dry the currants2 mix all the dry ingredients together and moisten with the eggs1 which should be well beaten2 stir in the brandy and when all is well mixed butter and flour a strong pudding cloth2 put in the mixture1 tie up cloth very tightly1 put into a large vessel of boiling water and boil from #f to #h hours2 serve with brandy sauce4 ,this quantity may be divided and boiled in buttered moulds4 ,for small families this is the most desirable way1 as the above ingredients will be found sufficient to make a pudding for #be persons4 ,this pudding is excellent1 but any one troubled with dyspepsia had better not eat it4 #caa4 ,biscuit ,pudding4-- #b cups milk1 #a cup butter1 #b cups flour1 #a cup sugar1 #aj eggs1 #a teaspoonful vanilla extract and the grated rind and juice of #a lemon2 put the milk with #a_/b of the butter over the fire2 as soon as it boils stir in the sifted flour and keep on stirring until the contents of saucepan form into a smooth paste and loosen from bottom of saucepan2 then transfer it to a dish and set aside to cool2 stir the remaining butter to a cream and add alternately the yolks of eggs1 the sugar and the paste2 thoroughly stir this and add the lemon1 vanilla and the #aj whites beaten to a stiff froth2 fill into a well buttered and floured form1 boil #b hours and serve with wine cream sauce4 ,,note4--,this pudding should be served as soon as taken from the form4 ,the above ingredients will make a pudding sufficient for #aj persons4 #cab4 ,cottage ,pudding 7baked74-- ,take #a-a_/b cups milk1 #c cups prepared flour1 #a_/b cup sugar1 #a_/b cup butter1 #c eggs and the grated rind of #a lemon2 stir butter and sugar to a cream1 add by degrees the eggs and lemon and lastly1 alternately1 the flour and milk2 butter a long tin pan1 sprinkle with bread crumbs1 pour in the mixture and bake #a_/b hour2 serve with wine or nutmeg sauce2 in serving cut the pudding into squares2 sufficient for #aj persons4 #cac4 ,cottage ,pudding 7boiled74-- ,prepare a batter the same as in foregoing recipe1 butter a pudding form1 sprinkle with bread crumbs and pour in the mixture2 the form should be about #c_/d full2 boil #b hours and serve with following sauce3--,stir #a_/b cup butter with #a-a_/b cups powdered sugar to a cream1 add the yolk of #a egg1 some pitted or preserved cherries and #a tablespoonful brandy2 or add bruised strawberries1 blackberries or peaches cut into small pieces4 #cad4 ,cottage ,apple ,pudding4-- ,prepare a batter as for ,cottage ,pudding 7baked7 and add #c cups finely cut apples2 in other respects treat the same as foregoing recipe and serve with lemon sauce4 #cae4 ,batter ,fruit ,pudding4-- #a_/d pound butter1 #d tablespoonfuls sugar1 #d eggs1 #b cups milk1 #d cups prepared flour1 #a cup seedless raisins and currants1 #a_/b cup finely cut citron1 the grated rind of #a lemon and a little nutmeg2 stir butter and sugar to a cream and add the eggs by degrees2 then add alternately the sifted flour and milk1 next the fruit1 lemon and nutmeg2 butter a pudding form1 sprinkle with bread crumbs1 put in the mixture and boil #b hours2 serve with hard1 brandy or punch sauce4 ,,note4--,the fruit should be dusted with flour before adding it to the batter2 sufficient for #aj persons4 #caf4 ,prince ,regent ,pudding4-- ,after removing the crust off a #e cent loaf of stale bread grate on a grater and pour #a pint milk over it2 then stir #b tablespoonfuls butter with #d tablespoonfuls sugar to a cream1 add the yolks of #g eggs1 #d tablespoonfuls finely cut citron1 #a_/d pound well cleansed seedless raisins1 the bread and the beaten whites of the eggs2 fill this into a pudding form which has been well buttered and sprinkled with bread crumbs1 close tightly and boil #b hours3 serve with sherry wine1 cream or brandy sauce4 #cag4 ,layer ,pudding 7,german style74-- ,cut a #e cent ,vienna loaf of bread 7after the crust has been removed7 into thin slices2 butter these on both sides1 dip each slice into milk1 lay them on top of one another and set aside2 mix together #a_/b cup stoned raisins1 #c tablespoonfuls well cleansed currants1 #b tablespoonfuls finely cut citron and #a_/b teaspoonful cinnamon2 beat #h eggs to a froth and add1 stirring constantly1 #a pint milk2 next butter a pudding form and sprinkle thickly with bread crumbs2 put in a layer of the slices of bread1 sprinkle over them some of the fruit mixture and #b tablespoonfuls sugar2 then put in another layer of bread1 fruit and sugar2 continue until all is used2 then pour over it the milk and eggs1 cover the form closely and boil #a-a_/b hours2 serve with hard or cherry sauce2 sufficient for #ab persons4 #cah4 ,portugal ,pudding4-- ,grate the crust from a small loaf of bread and soak the latter in milk2 when soft press it out and put in a saucepan with #a tablespoonful butter and #a tablespoonful clarified dripping2 stir for #e minutes over the fire1 transfer it to a dish and as soon as cold mix with the yolks of #f eggs1 #e tablespoonfuls sugar1 #a_/d pound stoned raisins1 #a_/d pound well washed currants1 the grated rind and juice of #a lemon1 #b tablespoonfuls finely cut citron1 #a_/b cup ,cognac or rum and lastly the beaten whites of the eggs2 butter a pudding form1 sprinkle with fine bread crumbs1 fill in the mixture1 close tightly and boil #b hours2 serve with hard or wine sauce2 sufficient for #aj persons4 #cai4 ,ipsilanti ,pudding4-- ,mix #a cup bread crumbs with #a cup sweet cream and let it stand #a_/b hour2 stir #a_/d pound butter with #f tablespoonfuls sugar to a cream and add by degrees the yolks of #h eggs2 after this is well blended together add by degrees the bread1 the grated rind of #a lemon1 #f ounces finely cut citron1 #d tablespoonfuls bread crumbs fried in butter1 #a teaspoonful ground cinnamon and if handy #b tablespoonfuls finely cut preserved ginger2 beat the whites of the #h eggs to a stiff froth1 mix all well together1 fill the mixture into a pudding form which has been well buttered and sprinkled with bread crumbs1 boil #b hours and serve with wine or cherry sauce4 #cbj4 ,fine ,cherry ,pudding 7of fresh fruit1 for a family of #f74-- #a_/d pound finely chopped suet1 #a_/b pound flour1 #b eggs1 #b tablespoonfuls sugar1 #a_/b pint milk or water1 #a-a_/b teaspoonfuls baking powder sifted with the flour and a little salt2 mix all the ingredients together2 add #a_/b pound cherries 7minus the pits7 to the batter and fill the mixture into a pudding form which has been well buttered and sprinkled with bread crumbs2 boil the pudding #b hours and serve with the following sauce3--,stir #b tablespoonfuls butter with #h of powdered sugar to a cream1 add the yolks of #b eggs1 #b tablespoonfuls ,cognac1 rum or sherry wine and lastly the whites of the eggs beaten to a stiff froth and #a_/b cup stoned cherries4 #b tablespoonfuls of lard1 butter or clarified drippings may be substituted for suet1 and instead of cherries any other kind of fruit may be used4 #cba4 ,cherry ,pudding 7of preserved ,cherries74-- #a_/d pound finely chopped suet1 #b cups flour1 #a-a_/b teaspoonfuls baking powder1 #b tablespoonfuls sugar1 #a_/b teaspoonful salt1 #b eggs and #a cup milk or water2 sift flour1 sugar1 salt and powder into a bowl and mix them with the finely chopped suet2 make a hole in center1 put in the yolks of the #b eggs1 gradually add the milk and mix the whole into a smooth batter2 lastly add the whites of the eggs1 beaten to a stiff froth2 put a can of preserved cherries in a colander or sieve1 drain off all the liquor and stir #a cup of the cherries into the batter2 butter well with butter or lard a pudding form and dust it with finely sifted bread crumbs2 fill in the mixture1 put on the cover and tie it tightly with a string2 place the form in a large saucepan of boiling water 7the form should not be immersed in the water more than half its depth71 cover the saucepan with a deep dish or pan1 so that no steam can escape1 and boil #b hours2 according as the water boils away add more boiling water2 when done turn the pudding onto a round plate and serve with the following sauce3--,put #a tablespoonful cornstarch in a saucepan and mix it with a little cold water2 add #a cup boiling water1 stirring constantly1 and let it boil for #b minutes2 then remove it from fire1 add #a cup cherry syrup1 #a teaspoonful vanilla1 a little more sugar1 #a glass sherry wine and lastly #b tablespoonfuls preserved cherries4 #a tablespoonful lard or butter may be used instead of suet4 ,this pudding can be made of all kinds of preserved fruit2 sufficient for a family of #f persons4 #cbb4 ,cherry ,batter ,pudding4-- ,stir #a_/b cup butter with #c tablespoonfuls sugar to a cream1 add by degrees #d eggs and alternately #d cups ,hecker's prepared flour and #b cups milk2 then add #a quart cherries2 butter a pudding form1 sprinkle with bread crumbs1 put in the mixture1 cover the form1 set in a kettle of boiling water1 so that the form is half immersed1 and boil #b hours2 serve with cherry1 hard or wine sauce2 or stir one cup pitted cherries into the hard sauce4 ,,note4--,if fresh cherries are not available the ,california canned cherries may be used1 and will be found excellent4 ,if canned fruit is used drain off the juice and only put the cherries into the batter1 using the liquor either for the sauce or to make a form of jelly 7see ,jelly74 ,california preserved peaches and apricots also make very fine puddings4 ,the above recipe is sufficient for #ab persons4 #cbc4 ,plain ,suet ,pudding4-- #a_/b pound finely chopped suet1 #d cups sifted flour mixed with #c teaspoonfuls baking powder1 #a teaspoonful salt1 #a_/b cup sugar1 #d eggs and #a pint milk2 beat up the eggs and add the salt and milk2 when this is well beaten together add the flour with the powder and sugar1 mix the suet with a little flour and stir it into the batter2 butter a pudding dish1 sprinkle with bread crumbs1 pour in the mixture1 put on the cover1 set the form in a kettle of boiling water1 so that the water covers half of the form1 and boil #b hours2 serve with strawberry sauce made as follows3--,stir #b tablespoonfuls butter with #a cup powdered sugar to a cream2 wash and mash finely #a cup strawberries and mix them with the sauce2 stir a handful of whole berries into it1 put the sauce into a glass dish1 smooth it with a knife and set some whole strawberries all around the top4 ,pitless cherries1 cut up peaches1 pitless plums or blackberries may be substituted for strawberries4 ,the above quantities will make a pudding sufficient for #ab persons4 #cbd4 ,suet ,pudding 7with ,apples74-- ,dust #c cups finely chopped apples with flour and stir them into the plain suet pudding mixture2 otherwise treat the same as ,plain ,suet ,pudding and serve with hard or sherry wine sauce4 #cbe4 ,blackberry ,pudding is made in the same manner as ,plain ,suet ,pudding1 except that #a quart well washed and floured blackberries are stirred into the batter2 serve with hard sauce1 into which #a cup bruised blackberries may be stirred4 ,huckleberry pudding is made the same way4 #cbf4 ,cherry ,suet ,pudding4-- ,add to the plain suet pudding mixture #a pound stoned cherries 7which should be dusted with flour before adding7 and finish the same as ,apple ,suet ,pudding2 serve with following sauce3--,take #a pound cherries and pound half of them fine in a mortar2 place the whole cherries with the pounded ones in a saucepan over the fire1 add #a cup water and boil till tender2 then strain them through a sieve1 return the liquor to saucepan1 sweeten to taste1 add #b teaspoonfuls cornstarch dissolved in a little cold water1 a piece of cinnamon and boil a few minutes2 then add #a_/b pint claret and serve2 or stir into the hard sauce #a cup pitted cherries4 ,both of these sauces are excellent with cherry pudding4 #cbg4 ,suet ,pudding 7with ,nuts74-- ,stir into the plain suet pudding mixture #a cup chopped almonds1 walnuts or any kind of nuts2 boil in the form the same as ,plain ,suet ,pudding and serve with nut sauce1 which is made as follows3--,stir #a_/b cup butter with #a-a_/b cups powdered sugar to a cream and add the yolks of #b eggs and #a cup chopped nuts4 #cbh4 ,suet ,pudding 7with ,raisins74-- ,stir into the plain suet mixture #a-a_/b cups stoned raisins broken into pieces1 boil the same as ,plain ,suet ,pudding and serve with hard sauce flavored with rum and mixed with #a_/b cup blanched almonds or walnuts broken into pieces4 #cbi4 ,suet ,fruit ,pudding4-- #a cup finely chopped suet1 #a cup milk1 #a cup molasses1 #a cup seedless raisins1 #a cup currants1 #a teaspoonful cinnamon1 #a_/b teaspoonful cloves1 #a_/b nutmeg1 #a_/b teaspoonful salt1 #d eggs1 #b cups bread crumbs and #b cups sifted prepared flour2 mix all the ingredients together1 fill the mixture1 into a well buttered pudding form1 boil #b-a_/b hours and serve with the following sauce3--,boil #a-a_/b cups water1 add #a tablespoonful flour wet with #a_/b cup cold water and boil for a few minutes2 then add #a tablespoonful butter1 a little nutmeg1 the juice of #a lemon and sweeten to taste4 #ccj4 ,marrow ,pudding4-- #a_/d pound finely chopped beef marrow1 #a_/d pound finely chopped suet1 #e eggs1 #b cups bread crumbs1 #a_/b cup milk1 #a_/b pound prepared flour1 #a_/b cup rum1 #a_/b cup sugar1 #a_/d pound raisins1 the same of well washed currants1 #b ounces finely cut citron1 the grated rind of #a lemon1 #a_/b grated nutmeg and #a teaspoonful salt2 mix all together with the yolks of #e eggs and add lastly the whites of the eggs1 beaten to a stiff froth2 put the mixture in a well buttered pudding form and boil #c hours2 serve with hard or brandy sauce4 ,this pudding may also be boiled in a cloth1 but is much finer when done in a form2 sufficient for #aj persons4 #cca4 ,fig ,pudding4-- #a_/b pound finely chopped suet1 #d eggs1 #a pint milk1 #a_/b pound figs cut into pieces1 #a pound flour and #c teaspoonfuls baking powder2 mix flour and baking powder together1 add suet1 eggs1 #a teaspoonful salt1 the figs and mix it with the milk into a stiff batter2 add #b tablespoonfuls sugar1 fill the mixture into a well buttered pudding form and boil #b hours2 serve with hard or wine sauce4 #ccb4 ,apple ,pudding 7baked74-- ,stir #b tablespoonfuls butter to a cream1 add #a_/d pound sugar1 #a_/b cup chopped almonds1 the yolks of #f eggs1 #c tablespoonfuls flour1 the grated rind of #a lemon and #a quart stewed apples2 mix all together1 add the beaten whites of the eggs1 fill the mixture into a buttered pudding dish and bake #a hour2 when done sprinkle with powdered sugar and serve without sauce in the same dish in which it was baked4 #ccc4 ,pineapple ,pudding 7or ,souflee74-- ,boil #a pint milk with #a tablespoonful butter1 while boiling sprinkle in #a pint sifted flour and stir constantly until it has formed into a smooth dough and loosens itself from bottom of saucepan2 transfer it to a dish to cool2 stir #a tablespoonful butter to a cream1 add alternately the yolks of #d eggs1 #d tablespoonfuls sugar1 #a cup milk1 the grated rind of #a lemon and the paste 7#a spoonful at a time72 lastly add the whites of the eggs1 beaten to a stiff froth2 butter a deep pudding dish and sprinkle with bread crumbs2 put in a layer of the mixture and sprinkle over it a few bread crumbs2 put over this a layer of stewed or preserved pineapples 7cut into small dice7 and sprinkle over a few bread crumbs2 then a layer of the mixture and pineapples1 until all is used2 let the last layer be the mixture2 bake #a hour and serve with raspberry sauce2 sufficient for a family of #h4 ,preserved peaches1 apricots or cherries may be used instead of pineapples4 #ccd4 ,almond ,sponge ,pudding4-- ,place a saucepan with #a pint milk and #a tablespoonful butter over the fire2 as soon as it boils stir in #a_/b pound sifted flour1 keep stirring until it forms into a smooth dough and loosens itself from bottom of saucepan2 then transfer it to a dish and set aside to cool2 stir #a tablespoonful butter to a cream and add alternately the yolks of #i eggs1 #i tablespoonfuls sugar and the dough2 stir it with a potato masher until all the dough1 the #i yolks and #i tablespoonfuls sugar have been used2 add #a cup finely chopped or grated almonds1 the juice and rind of #a lemon and lastly the beaten whites of #i eggs2 fill this mixture into a pudding form which has been well buttered and sprinkled with bread crumbs or flour and boil #b hours2 serve with the following sauce3--,place a saucepan over the fire with #a pint white wine1 #d tablespoonfuls sugar1 a little lemon rind and #c whole eggs2 beat this until just about to boil2 instantly remove from the fire and serve in a sauciere with the pudding4 ,,note4--,the pudding should be served immediately after being turned out4 #cce4 ,nut ,pudding4-- ,remove the shells from #a pound walnuts1 scald the nuts in boiling water and remove the fine brown skin2 pound them in a mortar with white of egg and mix them with #c_/d cup milk2 boil #a_/b pint milk with #a_/b tablespoonful butter and while boiling add slowly #a cup sifted flour2 stir until it forms into a smooth paste and loosens itself from bottom of saucepan2 put the paste in a dish1 mix it with the pounded nuts and set aside to cool2 stir #a-a_/b tablespoonfuls butter to a cream and add by degrees the yolks of #h eggs1 #d tablespoonfuls sugar and 7by spoonfuls7 the paste2 when all is well mixed add the whites of the eggs1 beaten to a stiff froth2 butter a pudding dish1 sprinkle with bread crumbs1 fill in the mixture1 set the dish into a pan of hot water and bake #a hour in a medium hot oven2 when done turn it onto a dish and serve with fruit or nut sauce2 care should be taken not to use too small a dish1 as the pudding raises very light2 serve as soon as baked4 #ccf4 ,uncle ,tom's ,pudding4-- ,mix #b teaspoonfuls baking powder with #c cups sifted flour and a little salt1 add #a cup molasses1 #a cup finely chopped suet1 #b tablespoonfuls sugar1 #a teaspoonful ground ginger1 #a teaspoonful cinnamon1 #a_/b teaspoonful cloves1 #a_/b grated nutmeg1 #a cup buttermilk and #c eggs2 butter a pudding form1 sprinkle with bread crumbs1 fill in the mixture and boil #b hours2 serve with lemon or hard sauce4 #ccg4 ,plain ,german ,flour ,pudding4-- ,sift #d cups flour1 add #a_/b teaspoonful salt1 #d tablespoonfuls sugar1 the grated rind of #a lemon1 #a cup seedless raisins1 #a yeast cake dissolved in #a_/b cup warm milk1 #b tablespoonfuls melted butter1 #a-a_/b cups warm milk and #b eggs2 mix all together into a stiff batter2 butter a pudding form1 sprinkle with bread crumbs1 fill in the mixture and set in a warm place till it rises to double its height2 then cover the form and boil #b hours2 serve with roast meat and stewed fruit or with sauce4 #cch4 ,the ,queen of ,puddings 7with ,strawberries74-- #a cup sugar1 #b cups fine bread crumbs1 #f eggs1 #b tablespoonfuls butter1 the grated rind of #a lemon1 #d cups milk and #a pint strawberries2 soak the bread crumbs in the milk for #a_/b hour2 stir butter and sugar to a cream1 add by degrees the yolks of the eggs and next the bread crumbs 7by spoonfuls71 stirring constantly2 lastly add the whites of #c eggs1 beaten to a stiff froth1 and the lemon2 fill this into a buttered pudding dish1 which should be a large one and but #b_/c full2 bake until done2 draw to the front of oven1 put a layer of fresh strawberries over it1 sprinkle with sugar and cover with a meringue made of the #c remaining whites of eggs and #a tablespoonful powdered sugar2 put it back in the oven and bake for a few minutes1 until the meringue begins to color2 serve cold with cream or vanilla sauce4 ,any kind of fruit may be used instead of strawberries1 as may also jelly or marmalade4 #cci4 ,indian ,pudding 7boiled74-- ,bring #a pint milk to a boil1 stir into it #a cup yellow ,indian meal and boil #e minutes1 stirring constantly2 then take it from the fire and mix with #a cup molasses1 #a tablespoonful ground ginger1 #a cup chopped suet1 #a_/b teaspoonful salt and #b eggs2 when this is well blended together fill it into a buttered pudding form and boil #c hours2 serve with the following sauce3--,mix #b teaspoonfuls cornstarch with a little cold water1 add #a-a_/b cups boiling water and boil a few minutes2 then add #a_/d teaspoonful salt1 #a tablespoonful butter1 the juice of #a lemon1 #a cup sugar1 #a teaspoonful vanilla and some grated nutmeg4 #cdj4 ,economical ,boiled ,pudding4-- #a cup milk1 #a cup stoned raisins1 #a cup fine chopped suet1 #a_/b cup molasses1 #a_/b cup brown sugar1 #c cups flour1 #a-a_/b teaspoonfuls baking powder1 #a teaspoonful grated nutmeg1 the same of cinnamon1 #a_/b teaspoonful cloves4 ,mix all together and boil in a form #b hours2 serve with lemon or vanilla sauce4 #cda4 ,graham ,flour ,pudding 7also called ,imitation ,plum ,pudding74-- ,two large slices of bread1 #a_/b cup milk1 #a_/d pound butter1 #a cup stoned raisins1 #a cup currants1 #a_/b cup finely sliced citron1 #a cup molasses1 #a cup graham flour1 #a cup sugar1 #a glass brandy and #a teaspoonful baking soda dissolved in a little hot water2 mixed with the molasses1 #c eggs1 #a teaspoonful allspice1 #a_/b grated nutmeg and #a_/b teaspoonful salt2 break the bread into small pieces and put it with the milk into a bowl2 stir butter and sugar to a cream2 add the eggs1 one at a time1 stirring a few minutes between each addition2 next add the spice2 then1 alternately1 the bread1 molasses and flour2 when this is well mixed dust the fruit with flour and stir it into the mixture2 butter a pudding form and dust with fine bread crumbs2 put in the mixture1 close the form and set it in a kettle of boiling water 7only enough water to half cover the form should be used72 cover the kettle and boil #c hours2 serve with brandy or hard sauce4 ,half of the above quantities will make a pudding sufficient for a family of #f persons4 #cdb4 ,madeira ,pudding4-- ,pare the crust off a #f cent loaf of bread2 cut the bread into slices and dip each slice in ,madeira wine2 mix #e tablespoonfuls sugar with #a_/d pound finely cut preserved orange peel1 a little nutmeg and cinnamon2 have ready a well buttered pudding form1 which sprinkle with fine bread crumbs2 first put in a layer of bread and sprinkle over it some of the mixed sugar2 then a layer of currant jelly2 continue in this fashion until all is used up2 lay #a tablespoonful butter in small pieces on top2 beat up #f eggs with #a pint cream or milk and pour it into the form over the bread2 close the form and boil #a-a_/b hours2 serve with the following sauce3--,put #a pint ,madeira wine in a saucepan with #c or #d eggs1 the peel of #a lemon1 a piece of cinnamon and #a_/b cup sugar2 place over the fire and stir with an egg beater until nearly boiling2 instantly remove and serve with the pudding4 ,if the sauce is allowed to boil it will be spoiled4 #cdc4 ,almond ,pudding4-- ,stir #b tablespoonfuls butter to a cream1 add #e tablespoonfuls sugar1 the yolks of #f eggs1 #a cup chopped almonds1 the grated rind and juice of #a lemon1 #b cups fine bread crumbs and lastly the whites of the eggs1 beaten to a stiff froth2 butter a pudding form1 sprinkle with bread crumbs1 cover tightly and boil #a-a_/b hours2 serve with wine or cream sauce4 #cdd4 ,boiled ,bread ,pudding4-- ,stir #a tablespoonful butter to a cream with #b tablespoonfuls sugar and add by degrees the yolks of #d eggs1 the grated rind of #a_/b lemon1 #b cups bread crumbs1 #a_/b cup milk1 #b ounces seedless raisins1 the same quantity of well cleansed currants and #b tablespoonfuls finely chopped almonds2 add lastly the beaten whites of the eggs2 butter a form1 sprinkle with bread crumbs1 fill it with the mixture1 put on the cover and boil #a-a_/b hours2 serve with sherry wine or cream sauce4 #cde4 ,zwieback ,pudding1 ,no4 #a4-- ,butter a form and sprinkle with bread crumbs2 take #a_/b pound round zwieback1 #a_/d pound seedless raisins1 the same quantity of well cleansed currants and chopped almonds2 put a layer of zwieback into the form and sprinkle some of the fruit over it2 continue in this way until all is used2 then beat up #f eggs with #f tablespoonfuls sugar and add #b-a_/b cups milk2 pour this over the zwieback in the form1 cover tightly and let it stand #a hour2 then boil #b hours2 serve with fruit1 wine or hard sauce2 sufficient for #aj persons4 #cdf4 ,cabinet ,pudding4-- ,stir #a_/b cup butter with #d tablespoonfuls sugar to a cream and add by degrees the yolks of #h eggs and the grated rind and juice of #a lemon2 cut the crust off a #e cent loaf of bread1 grate the white part and add it to the above mixture with #a-a_/b cups milk1 #c_/d cup finely cut citron and the whites of the eggs beaten to a stiff froth2 in the meantime pour over #a_/d pound vanilla wafers and #a_/b pound macaroons1 some ,madeira or sherry wine and sprinkle with finely sifted bread crumbs2 put a layer of the bread mixture1 an inch in thickness1 into the form and cover it with a layer of macaroons and wafers2 then bread again2 continue in this way until all is used1 the last layer being the bread mixture2 close the form tightly and boil #b hours2 serve with wine cream or hard sauce2 sufficient for #ab persons4 #cdg4 ,lemon ,pudding 7baked74-- ,stir #a cup butter to a cream and add by degrees the yolks of #aj eggs1 #b whole eggs1 the grated rind and juice of #c lemons1 #a cup finely chopped almonds1 #a cup sugar and lastly the whites of the eggs1 beaten to a stiff froth2 line a pudding dish with rich pie crust1 put in the mixture and bake #a hour4 ,or take #a_/d pound stale sponge cake1 broken into small pieces1 the juice of #d lemons and the grated rind of #b1 #a-a_/b cups sugar1 #a pint cream1 a little salt and nutmeg1 the yolks of #f eggs and the beaten whites of #c2 put this into a pudding dish lined with pie crust and bake #a_/b hour4 #cdh4 ,zwieback ,pudding1 ,no4 #b4-- ,soak #a_/b pound zwieback in #a pint milk2 stir #a_/d pound butter with #c tablespoonfuls sugar to a cream2 add by degrees the yolks of #f eggs1 #a_/d teaspoonful cinnamon and #a cup finely chopped almonds2 add lastly the zwieback and the whites of the eggs beaten to a stiff froth2 put the mixture into a well buttered pudding form and boil #a hour2 serve with wine sauce4 #cdi4 ,pumpernickel ,pudding4-- ,cut some stale pumpernickel into slices and dry them in the oven2 then lay on a board1 roll fine and sift them2 take #a cup pumpernickel crumbs1 #d eggs1 #b tablespoonfuls dripping or #a_/b cup finely chopped suet1 #e tablespoonfuls sugar1 #a teaspoonful cloves1 the same quantity of cinnamon and the grated rind and juice of #a lemon2 stir the yolks of eggs and sugar to a cream2 add by degrees the dripping1 bread crumbs and other ingredients2 add lastly the beaten whites of the eggs2 fill this into a well buttered form and boil #a-a_/b hours2 serve with lemon or brandy sauce2 sufficient for a family of #f persons4 ,this pudding is the equal of a fine plum pudding4 #cej4 ,vienna ,pudding4-- ,stir #a_/d pound butter with #a cup sugar to a cream and add by degrees the yolks of #g eggs1 #b whole eggs1 the grated rind of #a_/b lemon and the juice of #b2 set this in a vessel of boiling water and stir over the fire till it begins to thicken2 then remove it1 stir until cold and add the whites of the eggs1 beaten to a stiff froth2 butter a pudding form and sprinkle it with fine zwieback crumbs2 fill in the mixture1 put on the cover1 set the form in a kettle of boiling water1 cover closely and boil slowly for #a hour2 in serving turn the pudding onto a warm dish and send wine cream or fruit sauce to table with it4 ,this pudding should be served immediately upon being turned out of the form4 #cea4 ,chocolate ,pudding4-- ,stir #b ounces butter with #a cup powdered sugar to a cream1 add by degrees the yolks of #i eggs and stir for #bj minutes2 then add #b ounces finely chopped almonds1 the grated rind and juice of #a lemon1 #a_/d pound grated chocolate and #f ounces rye bread which has been dried in the oven and rolled fine with a rolling pin2 add lastly a glass of ,madeira wine or rum and the whites of the #i eggs1 beaten to a stiff froth2 put the mixture into a well buttered form1 boil #b hours and serve with wine or punch sauce4 #ceb4 ,apple ,pudding 7with ,almonds74-- ,place a saucepan over the fire with #a tablespoonful butter2 add #a soup plate finely cut apples1 #b tablespoonfuls well cleansed currants1 the same quantity of seedless raisins and finely cut citron1 #a_/d pound finely chopped almonds1 the grated rind of #a_/b lemon or orange and #c_/d cup sugar2 stir this over the fire until the apples begin to get soft1 add #a_/b cup raspberry or currant jelly and set aside to cool2 beat up the yolks of #g eggs1 add by degrees #a_/d pound finely rolled zwieback1 the apples and lastly the whites of the eggs1 beaten to a stiff froth2 fill this into a well buttered pudding dish and bake #c_/d hour in a medium hot oven2 when done turn the pudding onto a dish1 dust with sugar and serve without sauce2 sufficient for #aj persons4 ,it may also be served in the dish in which it is baked4 #cec4 ,nudel ,pudding4-- ,prepare the nudels from the yolks of #b eggs and sufficient flour to make a stiff dough2 roll it out thin and cut into long strips about #a-a_/b inches wide2 lay #d strips on top of one another and cut them as fine as possible2 then drop them into boiling milk and boil #aj minutes2 drain on a sieve1 return the nudels to the fire1 add #a_/b tablespoonful butter1 #c macaroons pounded fine1 #a tablespoonful currant or apple jelly and a glass of sherry wine2 shake this several times over the fire1 spread the mixture on buttered tins #c_/d inch in thickness and set in a cool place2 put #a ounce finely chopped or pounded almonds in #a_/b pint milk1 let it stand #a_/b hour1 add #a whole egg1 the yolks of #f and #c tablespoonfuls sugar2 when well mixed strain through a sieve and cut the nudels with a cake cutter into rounds2 put them in rows over one another into a form which has been well buttered and sprinkled with bread crumbs1 sprinkle some pounded macaroons between1 pour the cream over it and place the form in a vessel of hot water2 set it on the stove to simmer gently for #a hour2 when done carefully turn the pudding out onto a dish and serve with almond1 cream or fruit sauce4 ,these quantities are sufficient for a family of #h persons4 #ced4 ,potato ,pudding4-- ,boil #h large potatoes with their skins in water until done2 take from the water and set them for a few minutes in the oven to dry2 then set them in a cool place2 when cold remove the skins and grate the potatoes on a grater2 use only that portion which falls behind the grater2 this should make #a quart of grated potatoes2 stir #a_/d pound butter with #a cup sugar to a cream and add by degrees the yolks of #h eggs1 the grated rind of #a lemon1 #a_/d pound blanched almonds well pounded and #b tablespoonfuls dry farina2 when this is well mixed add the potatoes and lastly the whites of the eggs1 beaten to a stiff froth2 butter a pudding dish1 sprinkle well with bread crumbs1 put in the mixture and cover tightly2 set the form into a vessel of boiling water 7use only enough water to half cover the form71 cover the vessel closely and boil slowly for #b hours2 when done take the form from the water and set it for a few minutes in the oven2 then carefully turn the pudding onto a round plate and serve with the following sauce3--,stir #b tablespoonfuls butter with #a cup powdered sugar to a cream and add the yolks of #b eggs and #a cup fresh strawberries 7either stir them into the sauce whole or mash them74 ,fresh cherries freed of their pits or preserved cherries may be used in place of strawberries4 ,the pudding may also be served with either wine1 lemon or fruit sauce2 it should be served as soon as taken from the form4 ,,bread ,,and ,,apple ,,puddings4 #cee4 ,plain ,bread ,pudding1 ,no4 #a4-- ,lay #c slices of a #e-;cent loaf of bread 7minus the crust7 in a pudding dish and pour over them #a quart cold milk2 set the dish on the side of stove to heat gradually2 when hot stir #b eggs with #b-a_/b tablespoonfuls sugar to a cream and add a little cold milk or water and #a teaspoonful essence of lemon2 stir this into the bread and milk2 put #a_/b tablespoonful butter in small bits on top1 grate over some nutmeg1 bake in oven from #bj to #cj minutes and serve hot or cold without sauce4 #cef4 ,plain ,bread ,pudding 7baked71 ,no4 #b4-- ,put #c slices of bread 7minus the crust7 into a pudding dish and pour over them #a quart boiling milk2 cover the dish and let it stand until cold2 then beat up the bread with a fork2 stir #c eggs with #c or #d tablespoonfuls sugar to a cream and mix it with the bread2 flavor with lemon2 put a few small pieces of butter with a little grated nutmeg on top and bake in the oven till thick2 serve with lemon or nutmeg sauce4 #a_/d pound raisins or currants may be added if liked4 #ceg4 ,bird's ,nest ,pudding4-- ,peel #f good sized greening apples1 remove the cores with an apple corer without breaking the fruit1 put them in a long1 shallow tin pan1 pour over #b cups boiling water1 cover with a pan of same size and let them boil on top of stove for #e minutes2 then drain off all the water and put #a teaspoonful apple or currant jelly into each apple4 ,for batter take #a cup flour1 #a-a_/b teaspoonfuls baking powder1 #a cup milk1 #b eggs1 #a_/d teaspoonful salt1 #a tablespoonful lard1 butter or clarified dripping and #b teaspoonfuls sugar2 sift flour1 powder1 sugar and salt into a bowl2 put in the butter or lard and chop it fine in the flour2 make a hollow in center and put in the yolks of the #b eggs2 then add the milk gradually and mix the whole into a smooth batter2 add lastly the whites of the eggs beaten to a stiff froth2 pour the batter over the apples and bake #a_/b hour in a medium hot oven2 serve as soon as done and send the following sauce to table with it3--,stir #a tablespoonful butter with #d tablespoonfuls powdered sugar to a white cream and add the yolk of #a egg1 #a tablespoonful rum or brandy and a little nutmeg2 lastly stir in the white of the egg1 beaten to a stiff froth2 in serving give to each individual an apple on a small plate and a large spoonful of sauce on each apple2 sufficient for a family of #f4 ,this pudding has the advantages of being healthy and excellent1 while not being expensive4 #ceh4 ,bread ,pudding 7boiled74-- ,soak #c_/d pound stale bread 7minus the crust7 in water2 when soft press it out either in a napkin or with the hands2 melt #b tablespoonfuls butter or clarified dripping in a saucepan1 add the bread and stir over the fire till it has formed into a compact mass and loosens itself from bottom of saucepan2 transfer the bread to a dish2 stir the yolks of #f eggs with #d tablespoonfuls sugar to a cream and add them by degrees to the bread2 add #b cups well cleansed currants1 #a_/b cup finely chopped almonds1 the grated rind and juice of #a_/b lemon1 a little nutmeg and #a_/b teaspoonful cinnamon2 add lastly the whites of #f eggs1 beaten to a stiff froth2 butter a pudding form and sprinkle with bread crumbs2 fill in the mixture1 put on the cover1 place the form in a vessel of boiling water1 cover closely and boil #b hours2 serve with lemon1 fruit or hard sauce4 #cei4 ,bread ,fruit ,pudding4-- ,pare off the crust from a #e-;cent loaf of bread and cut the loaf into thin slices2 spread the slices on both sides with any kind of fruit marmalade2 butter a pudding form1 sprinkle with bread crumbs and lay in the bread2 stir #h eggs with #a_/b cup sugar and the grated rind of #a lemon until they foam2 add by degrees #a pint hot milk1 stirring constantly2 pour this over the bread1 cover the form tightly and boil #a-a_/b hours2 serve with wine cream sauce4 #cfj4 ,bread ,sponge ,pudding4-- ,boil #a cup milk with #a tablespoonful butter2 stir in while boiling #a cup sifted flour and keep stirring until it has formed into a smooth paste and loosens itself from bottom of saucepan2 transfer the paste to a dish2 stir #a tablespoonful butter to a cream and add1 alternately1 the yolks of #e eggs1 #d tablespoonfuls sugar1 the paste1 #a_/d pound well cleansed currants1 a little nutmeg and grated lemon peel2 pour #a_/b cup rum over #a cup fine bread crumbs and add them to the above mixture with the beaten whites of the #e eggs2 butter a pudding form1 sprinkle with bread crumbs1 fill in the mixture and boil in a tightly covered vessel of water for #b hours2 serve with wine cream1 fruit or hard sauce2 sufficient for #h persons4 #cfa4 ,hanoverian ,pudding4-- ,pare and quarter #f large pippin or greening apples and cut them into fine slices2 put them in a saucepan with #a tablespoonful butter1 #a_/b cup sugar1 #a tablespoonful well cleansed currants1 #a tablespoonful seedless raisins1 #b tablespoonfuls finely cut citron and the grated rind and juice of #a_/b lemon2 stir this over the fire till the apples begin to get soft2 add #a_/b cup raspberry or currant jelly and set aside to cool2 soak #a_/d pound bread 7minus the crust7 in water and press it out in a napkin2 then place it in a saucepan with #a tablespoonful butter and stir over the fire until the bread loosens itself from bottom of saucepan2 stir #a tablespoonful butter to a cream and add1 alternately1 the yolks of #e eggs1 #b tablespoonfuls sugar and the bread 7by spoonfuls72 add lastly the beaten whites of the eggs2 next butter a pudding dish and sprinkle with bread crumbs2 put in a layer of bread mixture and over it a layer of apples2 continue in this way until all is used2 bake #dj minutes2 serve with or without sauce4 #cfb4 ,huckleberry ,pudding 7,german style74-- ,soak a #e-;cent loaf of bread 7minus the crust7 in milk till soft2 press it out1 put in a saucepan with #a tablespoonful butter and stir over the fire to a smooth paste2 transfer it to a dish and set aside to cool2 stir #a tablespoonful butter to a cream and add 7alternately7 the yolks of #h eggs1 #e tablespoonfuls sugar and the bread 7by spoonfuls72 when this is well mixed add #a pint huckleberries and lastly the whites of the eggs1 beaten to a stiff froth2 fill this into a well buttered and floured pudding form1 cover closely and boil in a kettle of water #b hours2 serve with hard or wine sauce4 ,this pudding may be made of peaches1 apples1 cherries or blackberries2 sufficient for #ab persons4 ,for a small family #a_/b the above quantities will suffice4 #cfc4 ,rye ,bread ,pudding4-- ,stir #a tablespoonful butter to a cream and add by degrees #a_/b cup sugar and the yolks of #f eggs2 stir this for #a_/b hour2 then add #a_/d pound finely pounded almonds1 #a_/b teaspoonful cloves1 #a teaspoonful cinnamon1 a little cardamon and nutmeg and #a_/d pound rye bread which has previously been cut into slices1 dried in the oven and rolled fine with a rolling pin2 add lastly the grated rind of #a lemon1 a small glass of ,cognac or rum and the whites of the #f eggs1 beaten to a stiff froth2 butter a pudding form1 sprinkle with bread crumbs1 fill in the mixture and cover and set the form in a kettle of boiling water2 the form should only be immersed in water half way2 boil #a-a_/b hours1 keeping the kettle closely covered2 serve with brandy1 wine or hard sauce4 #cfd4 ,apple ,pudding 7,german art74-- ,pare1 core and cut into quarters #f good sized tart apples1 put them in a stewpan with a little water and boil till half done2 then carefully remove the apples to a pudding dish1 pour #c tablespoonfuls raspberry syrup or jelly over them and set aside to cool2 place a saucepan over the fire with #a pint milk and #a_/b tablespoonful butter2 as soon as it boils put in #a cup sifted flour and stir until the mixture forms into a smooth paste and loosens itself from the bottom of saucepan2 transfer it to a dish2 stir #a tablespoonful butter to a cream and add alternately the yolks of #e eggs1 #e tablespoonfuls sugar and the paste1 a spoonful at a time2 when this is well blended together add the grated rind of #a lemon1 #a_/b cup finely chopped almonds and lastly the beaten whites of #e eggs2 pour this mixture over the apples and bake in a medium hot oven for #c_/d hour2 it may be served with wine1 fruit or hard sauce or may be dusted with sugar and served without a sauce4 ,,note4--,when peaches1 cherries1 plums or berries are used they need not be cooked before baking4 #cfe4 ,english ,apple ,pudding4-- ,butter a deep pudding dish and sprinkle with bread crumbs2 line the sides of dish with a rich pie crust and put a narrow strip around the bottom so as to leave the center of bottom uncovered2 next fill the dish with finely cut apples with some sugar sprinkled between them2 add a very little nutmeg1 a pinch of cinnamon and a little butter in small pieces2 cover with the same crust and bake #a hour2 when done turn the pudding out onto a dish and serve with hard sauce4 7,see ,sauce47 #cff4 ,apple ,pudding 7boiled74-- #a cup finely chopped suet1 #c cups flour1 #a cup milk1 #c eggs1 #a_/b cup sugar1 #c cups finely cut apples1 #a_/b teaspoonful salt1 a little grated lemon peel and #b teaspoonfuls baking powder2 sift flour1 salt and powder into a bowl and add grated lemon peel and suet2 next add the yolks of the eggs and mix the whole with the milk to a stiff batter2 then add the beaten whites of the eggs2 dust the apples with flour and stir them into batter2 butter a pudding form1 sprinkle with bread crumbs1 fill in the mixture1 cover tightly and boil #b hours2 serve with hard sauce4 ,,note4--,the apples and dough may be put in layers in the form1 putting first a layer of dough1 then a layer of apples1 then dough1 and so on4 ,this pudding may also be made of apricots1 peaches1 figs1 plums or currants1 citron or raisins4 #cfg4 ,apple ,bread ,pudding 7,german art74-- ,pare and cut into slices #h large tart apples2 soak a #e cent loaf of bread in cold water2 when soft press it out and put in a saucepan over the fire with #b tablespoonfuls butter2 stir for #e minutes and transfer it to a dish to cool2 stir #d tablespoonfuls sugar with the yolks of #d eggs to a cream and add the bread1 the sliced apples and lastly the whites of the eggs beaten to a stiff froth2 butter a pudding form1 sprinkle with bread crumbs1 fill in the bread mixture1 boil #b hours and serve with hard sauce4 #cfh4 ,bread ,pudding 7with ,apples74-- ,cut #c slices of bread1 #a_/b inch in thickness1 from a #i cent loaf of bread and soak them in cold water for #aj minutes2 press out and put them over the fire in a saucepan with #a tablespoonful butter2 stir for #e minutes1 or until it has formed into a compact mass2 transfer it to a dish2 when cold stir the yolks of #c eggs with #b tablespoonfuls sugar to a cream and add the bread2 then add #b cups finely chopped apples1 #b tablespoonfuls fine bread crumbs and lastly the beaten whites of the eggs2 butter a form1 sprinkle with bread crumbs1 fill in the bread mixture1 close tightly and boil for #b hours2 serve with hard1 fruit or wine sauce4 #cfi4 ,apple ,rice ,pudding 7,german art74-- ,place a saucepan with #a_/b pound rice covered with cold water over the fire and boil #e minutes2 drain in colander1 rinse off with cold water and return rice to saucepan2 add #a quart milk1 #a_/b teaspoonful salt and boil till tender2 pare and cut into slices #f large tart apples and stew them in #b tablespoonfuls butter till nearly done2 put them into a pudding form2 when rice is cold mix it with #a_/d pound sugar1 the yolks of #f eggs and lastly the beaten whites of the eggs2 pour it over the apples1 bake in the oven and serve with the following sauce3--,put the apple peels and cores in a saucepan1 cover with water and boil till tender2 strain through a jelly bag1 return the liquor to saucepan1 add the juice of #a lemon and boil #e minutes2 add #a cup sugar and let it boil #e minutes2 serve with the pudding4 #cgj4 ,apple ,pudding a l'allemande4-- ,pare and core #f medium sized greening apples1 put them in a long1 shallow tin pan1 add #b cups boiling water1 cover with another pan of same size and boil #e minutes2 drain off the water and put them into a pudding dish of a size large enough to admit of the apples standing side by side4 ,prepare the pudding batter as follows3--,put #a cup milk in a saucepan over the fire1 add #a tablespoonful butter and when it boils add #a cup sifted flour1 stirring constantly2 continue the stirring until the mixture has formed into a smooth paste and loosens itself2 then take it off the fire and let cool2 in the meantime stir #a tablespoonful butter to a cream and add #d tablespoonfuls sugar and the yolks of #d eggs1 adding #a yolk and #a spoonful sugar at a time1 stirring well2 then add a little of the paste and continue in this way until all the paste1 yolks and sugar are well mixed2 add lastly the whites of the #d eggs1 beaten to a stiff froth2 put #a teaspoonful currant jelly into each apple1 pour the batter over the apples and bake #c_/d hour2 serve with hard sauce4 #cga4 ,old-,fashioned ,apple ,pudding4-- #a_/b pound finely chopped suet1 #a pound flour1 #a teaspoonful salt and #a cup cold water2 sift flour and salt into a bowl1 add the suet and mix the whole with the water into a stiff paste2 roll it out on a floured board #a_/d inch in thickness1 put in the center #a_/b dozen finely cut tart apples1 sprinkle #a tablespoonful sugar and a little flour between them and add a pinch of nutmeg and #a teaspoonful butter in small pieces2 dip a large napkin in hot water1 ring out and dust it with flour2 cover the apples with the paste1 lay the pudding in center of cloth1 fold the cloth together and tie it tightly2 have a large kettle of water with #a_/b tablespoonful salt over the fire2 as soon as it boils put in the pudding1 cover the kettle and boil #b hours2 serve with hard1 brandy or cherry wine sauce and if liquor is objected to serve with nutmeg sauce4 ,the pudding should be served as soon as taken from the water4 ,for a small family half these quantities will be sufficient4 #cgb4 ,roly-,poly4-- #a cup finely chopped suet1 #b cups prepared flour1 #a egg and #c_/d cup water2 mix this into a stiff dough1 roll out #a_/h of an inch in thickness1 brush it over with beaten egg and sprinkle over #a tablespoonful bread crumbs2 put on a layer of finely cut apples1 sprinkle over #a spoonful sugar1 roll the dough up like a music sheet1 brush the outside all over with beaten eggs and sprinkle with fine bread crumbs2 dip a napkin into hot water1 wring out dry and dust the inside with flour2 put the pudding in center of cloth1 fold the napkin around it1 lap the ends over and fasten with a pin2 tie a string around it1 drop into slightly salted boiling water and boil for #b hours2 serve with the following sauce3--,mix #a tablespoonful cornstarch with #a_/b cup cold water and add #a cup boiling water and #b tablespoonfuls butter2 boil #e minutes1 strain through a sieve1 add #a cup sugar1 a little lemon juice and #a cup sherry wine2 or serve with hard sauce4 #cgc4 ,roly-,poly ,tutti ,frutti4-- ,prepare a dough the same as in foregoing recipe2 roll out #a_/h of an inch thick1 brush over with beaten egg and sprinkle #a tablespoonful bread or cracker crumbs over it2 pare1 core and slice #a_/b dozen tart apples and put them with #a-a_/b tablespoonfuls butter and #c tablespoonfuls sugar in a saucepan2 add #a_/b cup currants1 the same quantity seedless raisins and finely cut citron2 cover saucepan and stew over the fire till apples begin to soften2 pour them into a dish and when cold spread the apples over the dough2 lay #b tablespoonfuls currant or apple jelly in small pieces all over the apples2 then finish the same as ,roly-,poly2 serve with the following sauce3--,stir #b tablespoonfuls butter with #a cup powdered sugar to a cream and add by degrees #b whole eggs1 a little nutmeg and #d tablespoonfuls ,jamaica rum or brandy2 or serve with lemon or nutmeg sauce4 ,,soufles1 ,,pancakes1 ,,omelets ,,and ,,fritters4 #cgd4 ,plain ,soufle4-- ,boil #a-a_/b cups milk with #a_/b tablespoonful butter and add1 stirring constantly1 #a-a_/b cups sifted flour2 stir till it has formed into a smooth paste and loosens itself from bottom of saucepan2 transfer the paste to a dish and set aside to cool2 stir #a tablespoonful butter to a cream and add alternately the yolks of #f eggs1 #f tablespoonfuls sugar1 the grated rind of #a lemon1 the paste and lastly the beaten whites of the eggs2 butter a pudding dish1 sprinkle with bread crumbs and fill it #a_/b full of fruit--either peaches1 pears pared and cut into quarters1 cherries without the pits1 currants1 raspberries or finely cut apples2 blackberries or huckleberries may also be used2 sprinkle some zwieback crumbs between the fruit1 add sufficient sugar to sweeten1 pour over the souflee mixture and bake #a hour4 ,all kinds of stewed or preserved fruits may be used the same way2 serve with claret or fruit sauce4 #cge4 ,almond ,soufle4-- ,boil #a cup milk with #a_/b tablespoonful butter2 mix #a cup rice flour with #a cup cold milk2 stir it into the boiling milk2 continue boiling1 stirring constantly1 until it has formed into a smooth paste and loosens itself from bottom of saucepan2 remove the paste from fire1 mix it with the yolks of #b eggs and set aside to cool2 stir #a_/b tablespoonful butter to a cream and add1 alternately1 #f tablespoonfuls sugar1 the yolks of #f eggs and the paste2 add first #a spoonful sugar to the butter1 then #a yolk1 then a small spoonful paste2 stir each part well before another is added2 the stirring is best done with a potato masher2 when these ingredients are well mixed add by degrees #a_/b cup finely chopped or grated almonds2 add lastly the beaten whites of #f eggs and fill the mixture into a white porcelain pudding dish which has been well buttered and sprinkled with bread crumbs2 bake in a medium hot oven for #dj minutes2 when done take the souflee from the oven1 dust with powdered sugar1 set the dish either in an ornamented silver dish or fold a napkin around it and serve at once with raspberry sauce4 ,,note4--,plain flour may be substituted for rice flour2 this is sufficient for #aj persons4 #cgf4 ,lemon ,soufle4-- ,boil #a cup milk or cream with #a_/b tablespoonful butter2 mix #a cup sifted flour with #a cup cold milk and stir it into the boiling milk2 continue stirring until the contents have formed into a smooth paste and loosens itself from bottom of saucepan2 transfer it to a dish and set aside2 when cold stir #a_/b tablespoonful butter to a cream and add1 alternately1 #f tablespoonfuls sugar1 the yolks of #h eggs and the paste 7by spoonfuls72 stir each part well before another is added2 then add the grated rind and juice of #a lemon and lastly the whites of #f eggs1 beaten to a stiff froth2 fill the mixture into a well buttered form and bake in a moderately hot oven from #cj to #dj minutes1 when done serve at once with wine cream sauce and sprinkle the souflee with powdered sugar4 #cgg4 ,vanilla ,soufle is made the same as ,almond or ,lemon ,souflee1 omitting the almonds or lemon and adding #b tablespoonfuls vanilla extract4 ,extract of lemon may be used the same way4 #cgh4 ,orange ,soufle is made the same as lemon1 using in place of lemon the juice of #b oranges and the grated rind of #a4 ,soufflees may be put into a well buttered form1 set in a vessel of hot water and either boiled or baked in the oven4 #cgi4 ,chocolate ,soufle4-- ,boil #d tablespoonfuls grated chocolate in #a cup milk2 mix #c tablespoonfuls cornstarch with #a cup cold milk1 stir it into the boiling chocolate1 add #a teaspoonful butter and continue stirring until the contents loosen themselves from bottom of saucepan2 transfer the paste to a dish and set aside2 when nearly cold stir #a_/b tablespoonful butter to a cream and add alternately #f tablespoonfuls sugar1 the yolks of #h eggs and the chocolate paste 7by spoonfuls72 add lastly the beaten whites of #f eggs and finish the same as ,lemon ,souflee2 serve with vanilla sauce4 #chj4 ,macaroon ,soufle4-- ,put into a buttered pudding dish a layer of macaroons and small sponge cakes2 over this a layer of cherries from which the pits have been removed2 then again a layer of macaroons and sponge cake2 continue in this way until the form is filled2 whip the yolks of #f eggs with #a bottle ,rhine wine and #d tablespoonfuls sugar over the fire to a cream1 but do not allow it to come to a boil2 pour this over the cake and fruit1 set the dish in a vessel of hot water and bake #a_/b hour2 when done draw the souflee to the front of oven2 beat the whites of the #f eggs with #d tablespoonfuls currant juice or jelly to a stiff froth1 spread it over the souflee1 set it back in the oven and bake a few minutes2 serve without sauce4 #cha4 ,apple ,soufle1 ,no4 #a4-- ,pare and core #f greening or pippin apples1 set in a pan1 add #a quart hot water1 cover with another pan of same size and let them steam on top of stove for #e minutes2 carefully remove the apples to a pudding dish and set aside to cool2 boil #a cup milk with a little salt and #a tablespoonful butter and stir in gradually #a cup sifted flour2 continue stirring until the contents have formed into a smooth paste2 transfer the paste to a dish and set aside to cool2 stir the yolks of #d eggs with #d tablespoonfuls sugar to a cream1 add by degrees the paste and when well mixed together add the whites of the eggs1 beaten to a stiff froth2 put a little jelly or marmalade into each apple1 pour the mixture over them and bake #a hour2 serve with wine or hard sauce4 #chb4 ,apple ,soufle2 ,no4 #b4-- ,pare #h or #aj greening or pippin apples1 cut into fine slices and put them in a saucepan with #a tablespoonful butter1 #a_/b cup sugar1 #c tablespoonfuls finely cut citron and the same quantity of seedless raisins and currants2 stew this over the fire till apples are tender1 but not broken2 add #b tablespoonfuls apple or quince jelly and set aside to cool2 if jelly is not handy any kind of marmalade will do2 boil #a-a_/b cups milk with #a_/b tablespoonful butter and stir in #a cup sifted flour2 stir over the fire to a smooth paste2 remove from fire and when cold stir #a-a_/b tablespoonfuls butter to a cream and add1 alternately1 the yolks of #f eggs1 #d tablespoonfuls sugar1 the paste 7by spoonfuls7 and lastly the whites of the eggs1 beaten to a stiff froth2 next butter a pudding dish and put in a layer of bread crumbs #a_/h of an inch in thickness2 then a layer of apples and little bits of butter2 again bread crumbs1 again a layer of apples2 pour over the top the souflee mixture and bake #a hour2 serve without sauce in the same dish in which the souflee is baked4 #chc4 ,apple ,soufle1 ,no4 #c4-- ,strain #a quart apple sauce through a sieve1 sweeten to taste and add the juice and grated rind of #a lemon1 the yolks of #e eggs and lastly the whites of the eggs1 beaten to a stiff froth2 put this into a buttered pudding dish and bake till it cracks on top2 sprinkle with sugar and serve without sauce4 #chd4 ,apple ,soufle1 ,no4 #d4-- ,pare1 core and quarter #f apples1 cut each quarter into fine slices and put them into a saucepan with #a tablespoonful butter1 #a_/b cup sugar1 #b tablespoonfuls seedless raisins and the same quantity of currants and finely cut citron2 cover and stew till apples are tender1 but not broken2 add #b tablespoonfuls quince or apple jelly and set aside2 when cold butter a pudding dish and sprinkle with bread crumbs2 have a souflee mixture prepared the same as in foregoing recipe2 put first a layer of the souflee mixture in the dish and sprinkle over some zwieback crumbs2 then a layer of the apples2 continue in this way with apples and souflee mixture till dish is full2 bake #a hour2 when done turn the souflee onto a round dish and serve with fruit or wine sauce2 or without sauce and dust with sugar4 #che4 ,pineapple ,soufle4-- ,prepare a soufle mixture the same as for ,plain ,souflee2 butter a pudding dish and sprinkle with bread crumbs2 put in a layer of the souflee mixture and sprinkle over #a spoonful zwieback crumbs2 put over this a layer of stewed or preserved pineapples cut into small dice1 sprinkle over a little zwieback crumbs and cover with souflee mixture2 put in another layer of pineapple and a little zwieback crumbs2 put the remaining souflee mixture on top and bake #a hour2 when done turn the souflee onto a dish and send raspberry or wine sauce to table with it4 #chf4 ,rhubarb ,soufle4-- ,pare and cut the rhubarb finely and put it in a saucepan over the fire to boil2 add a little water and sufficient sugar to sweeten2 when done press it through a sieve2 take #a quart of this stewed rhubarb and mix it with the yolks of #e eggs and lastly the whites of the eggs1 beaten to a stiff froth2 bake in buttered dish till it cracks open on top1 which will take about #c_/d hour2 serve without sauce4 #chg4 ,cherry ,soufle is made the same as ,pineapple ,soufle4 ,remove the pits from #a or #b pounds cherries1 sprinkle with sugar and let them stand #a hour2 then put them in alternate layers with the souflee mixture into a well buttered dish and finish the same as ,pineapple ,souflee2 serve with cherry sauce4 ,peach1 apricot and blackberry souflees are made the same way4 #chh4 ,gooseberry ,soufle4-- ,stew the berries with a little white wine1 sweeten to taste and finish the same as ,rhubarb ,souflee4 #chi4 ,raspberry ,soufle4-- ,press #a quart raspberries with #a handful red currants through a sieve1 sweeten to taste and mix with the yolks of #f eggs1 #b tablespoonfuls cream1 #c tablespoonfuls zwieback crumbs and the beaten whites of the eggs2 bake #a_/b hour4 #cij4 ,cherry ,omelets4-- ,remove the pits from #a pound cherries1 put them with #a_/b cup sugar and a little water over the fire and stew till done2 transfer them to a dish and set aside to cool2 mix #b tablespoonfuls prepared flour with #a cup milk1 the yolks of #f eggs and lastly the #f whites beaten to a stiff froth2 pour half of this into a hot pan with butter and fry a light brown on the underside2 then slip the omelet onto a plate and set it for a few minutes in the hot oven2 then take out1 put #b or #c tablespoonfuls stewed cherries over it1 double up and return to the oven until the second one is finished2 sprinkle over some sugar and serve with stewed cherries4 #cia4 ,fruit ,pancakes4-- ,mix #a-a_/b cups sifted flour with #a_/b teaspoonful baking powder and add #a_/b teaspoonful salt1 the yolks of #c eggs and #a-a_/b cups milk or water2 when this is well mixed stir in the whites of the eggs1 beaten to a stiff froth2 bake from this mixture #d large1 thin pancakes2 wash some ripe strawberries1 sweeten with sugar and mash them all up with a silver spoon2 put a layer of the mashed fruit over each pancake1 lay them on top of one another1 dust with powdered sugar and serve4 #cib4 ,huckleberry ,pancakes4-- ,prepare a batter the same as for ,apple ,pancakes2 put a pan with #a tablespoonful lard over the fire2 when hot pour in some of the batter1 about #a_/d inch in thickness1 and let it bake for a few minutes2 then put on a thick layer of huckleberries and sprinkle over #b tablespoonfuls zwieback crumbs2 when done on the underside slip the cake onto a large plate2 lay a piece of butter and lard on top of the berries1 put over the fryingpan and turn the cake back onto the pan2 cover and fry slowly about #f or #h minutes2 then upset the fryingpan upon a hot dish and sprinkle with sugar2 set a plate with the cake over a saucepan of hot water until all are baked in the same manner2 lay the cakes on top of one another1 dust the whole with sugar and serve4 ,,note4--,the huckleberries may be stewed with a little lemon juice and sugar and thickened either with zwieback crumbs or cornstarch2 a glass of port wine added to it will make a great improvement4 ,they may then be served either separately or put between the cakes4 ,pancakes with stewed plums or cherries1 or any kind of stewed fruit1 are very nice4 #cic4 ,strawberry ,pancakes4-- ,wash #a quart strawberries and drain them in colander2 then prepare #d large pancakes the same as for ,cherry ,pancakes2 as soon as one is done lay the cake on a plate1 cover it with strawberries and sprinkle over some sugar2 set the plate over a saucepan of hot water and continue baking until they are all done2 lay them over one another with strawberries between and dust the top with fine sugar4 ,blackberries are treated the same way4 ,or cover the surface of each pancake with strawberries and sugar1 roll each one up separately like a music roll1 dust them over with sugar and serve hot4 #cid4 ,cherry ,pancakes4-- ,remove the pits from #a pound red cherries2 put #a cup sugar with #a_/b cup water over the fire and boil a few minutes2 put in the cherries and boil #c minutes2 remove from fire and set aside to cool2 prepare #d large pancakes as follows3--,take #b cups flour1 #a teaspoonful salt1 #f eggs and #a pint milk2 sift flour and salt together1 add the milk1 the well beaten yolks of the eggs and mix it into a thin batter2 beat the batter for #e minutes with a wooden spoon or ,german quill2 beat the whites of the eggs to a stiff froth and stir them lightly through the mixture2 bake #d large pancakes from this1 lay them on one another1 with a layer of the stewed cherries between1 dust the top with powdered sugar and serve hot4 ,or spread over the surface of each pancake a layer of cherries1 roll each one up separately1 arrange the rolls neatly on a long dish and dust over with powdered sugar2 serve while hot4 ,this is a nice dish for dessert4 #cie4 ,pancakes 7with ,currants and ,raspberries74-- ,strip #a_/b pound currants of their stems1 pick over an equal portion of raspberries1 put them in a colander and rinse with cold water2 put them in a dish with #a-a_/b cups sugar and let them stand for several hours2 bake #c or #d medium sized pancakes the same as ,cherry ,pancake1 lay them over one another1 with a layer of the sugared fruit between1 dust with sugar and serve hot4 #cif4 ,plain ,german ,pancakes4-- #c cups sifted flour1 #b-a_/b cups water1 #c eggs1 yolks and whites beaten separately1 and #a teaspoonful salt2 put the sifted flour into a bowl1 add the salt1 make a hollow in the center1 add the yolks and mix it gradually with the water into a smooth batter2 beat it with a wooden spoon for #e minutes2 then add the whites of the eggs1 beaten to a stiff froth2 put a large fryingpan with #a_/b tablespoonful lard and butter over the fire2 when hot pour in some of the mixture1 sufficient to cover the bottom of pan1 about #a_/h of an inch in thickness1 shake the pan to and fro and bake till light brown on the underside2 slip the pancake onto a large plate1 put a little butter and lard in center1 put over the fryingpan1 turn the pancake back into the pan and bake a light brown2 slip the cake onto a hot plate and serve either with syrup1 sugar or jelly2 continue the baking until all the batter is used4 #cig4 ,lemon ,pancakes4-- ,bake pancakes the same as in foregoing recipe and when done squeeze over each one some lemon juice1 dust with sugar and lay them over one another2 stir #a tablespoonful butter with #c tablespoonfuls powdered sugar to a cream1 set it in a saucepan of hot water and stir till thin2 cut the pancakes into pieces1 pour some of the sauce over each piece and serve hot4 #cih4 ,peach ,pancakes4-- ,pare and cut some ripe peaches into fine slices1 sprinkle them with sugar and set in a cool place for #a hour2 bake the pancakes the same as in foregoing recipe and lay the peaches between4 #cii4 ,apple ,pancakes4-- ,mix #b cups sifted flour with #b cups water1 #a_/b teaspoonful salt and the yolks of #c eggs2 when these are well mixed together add the whites of the eggs1 beaten to a stiff froth2 place a fryingpan with #a tablespoonful lard over the fire2 when hot pour in some of the mixture1 about #a_/d inch in thickness1 put over this a thick layer of very finely cut apples1 slip a knife underneath the pancake to keep it from burning and shake the pan too and fro2 when the underside is a light brown slip the pancake onto a plate2 put a piece of butter and lard on top of the apples1 lay the fryingpan over it and turn the pancake over into the pan2 cover the pan and let it fry slowly until apples are soft2 slip the pancake onto a hot plate and set it over a saucepan of hot water until the remaining mixture is baked the same way4 ,these ingredients will make from #c to #d cakes1 according to the size of pan4 ,they can be served separately or piled on top of one another4 ,sprinkle some sugar over each pancake4 #djj4 ,apple ,fritters4-- #a pint flour sifted with #a teaspoonful baking powder1 #c eggs1 #c tablespoonfuls sugar1 #a_/b tablespoonful butter1 #a_/b cup milk and #b cups finely chopped apples2 stir butter and sugar to a cream and add the yolks of #c eggs2 then flour and milk1 next the chopped apples and lastly the whites of the eggs1 beaten to a stiff froth2 cut with a spoon a portion from this mixture the size of a large walnut1 drop into boiling fat and fry till done2 serve dusted with sugar and send wine or snow sauce to table with it4 ,the above recipe will make #bj fritters4 ,if plain flour is used mix it with #a-a_/b teaspoonfuls baking powder and #a_/b teaspoonful salt4 #dja4 ,cherry ,fritters4-- ,remove the pits from #a pint nice1 ripe cherries1 mix them with the same ingredients as ,apple ,fritters1 fry in boiling lard1 dust with powdered sugar and serve with cherry or wine sauce4 #djb4 ,orange ,fritters4-- ,pare and quarter #f oranges and remove the white skin and pits2 mix the orange pieces with the same ingredients as ,apple ,fritters1 drop the mixture1 by spoonfuls1 into boiling lard and fry a light brown4 ,see that each fritter has #c pieces of orange and serve with following sauce3--,stir #b tablespoonfuls butter with #f tablespoonfuls powdered sugar to a cream and add the yolks of #b eggs and #a_/b cup finely cut orange pieces2 set the sauce in a saucepan of boiling water and stir till it is melted2 then serve4 ,care should be taken to choose oranges that are not bitter4 #djc4 ,rice ,fritters4-- ,put #a cup rice in a saucepan1 add cold water and boil #e minutes2 drain in colander and rinse with cold water2 return rice to saucepan and add #a pint milk1 #a_/b teaspoonful salt and #a_/b tablespoonful butter2 boil until rice is thick and soft2 transfer it to a dish and when cold mix with #c tablespoonfuls sugar1 the yolks of #d eggs1 #d tablespoonfuls prepared flour and lastly the whites of the eggs1 beaten to a stiff froth2 drop this with a tablespoon like small dumplings into boiling lard and fry till done2 pile them on a dish1 dust over with sugar and serve with snow sauce flavored with wine and a little vanilla4 #djd4 ,cocoanut ,fritters4-- ,make a batter the same as for ,apple ,fritters1 stir #a large cup freshly grated cocoanut into it and finish the same as ,apple ,fritters4 ,serve with the following sauce3--,boil #a cup sugar with #a_/b cup water till it forms a thread between #b fingers2 remove from fire2 beat the whites of #b eggs to a stiff froth2 add the boiling hot sugar syrup slowly1 beating constantly with an egg beater2 then stir in #c or #d tablespoonfuls cocoanut4 #dje4 ,currant ,fritters4-- #b cups flour sifted with #a teaspoonful baking powder1 #a_/b tablespoonful dripping or butter1 #b tablespoonfuls sugar1 the grated rind of #a_/b lemon1 #a_/b cup milk1 #b eggs and #a_/b cup well washed and dried currants2 stir dripping and sugar to a cream and add the yolks of #b eggs2 then the sifted flour and milk2 the lemon and currants next2 add lastly the whites of the eggs1 beaten to a stiff froth2 cut with a spoon small portions1 the size of a walnut1 from the mixture1 drop them into boiling lard or dripping and fry a light brown and well done2 dust them with sugar and serve with a syrup made as follows3--,boil #a cup sugar with #a_/b cup water till it begins to turn yellow2 then remove from fire1 add a little boiling water1 stir for a few minutes and serve4 ,these quantities make #bj fritters4 #djf4 ,walnut ,fritters4-- ,break the nuts into small pieces and stir #b cupfuls into a batter made the same as for ,apple ,fritters4 ,or bake the fritters plain1 prepare a hard sauce1 stir some nuts into it and serve with the fritters4 ,walnut fritters may be served with wine1 hard or fruit sauce1 or they may be served dusted with sugar without a sauce4 #djg4 ,omelette ,soufle a la vanille4-- ,stir the yolks of #i eggs with #c tablespoonfuls sugar to a cream2 add a little salt1 #a teaspoonful vanilla extract and #f macaroons pounded fine2 add lastly the whites of the eggs1 beaten to a stiff froth2 place an omelet or large fryingpan with butter over the fire2 when hot put in #a_/c the egg mixture1 shake the pan a little to and fro and bake the omelet to a delicate brown2 have ready a buttered dish1 turn the omelet into it1 with the brown side up1 set in the oven and bake another omelet the same way2 lay the omelet on top of the one in dish1 with brown side up2 then bake the third one2 lay it on top of the two and bake the whole #aj to #ae minutes2 draw them to the front of oven1 sprinkle with sugar and hold a red hot shovel over1 to brown the sugar2 then remove from oven and serve at once4 ,omelet souflees should be eaten as soon as done4 #djh4 ,omelette ,soufle ,confitures4-- ,prepare #c or #d omelets the same as in foregoing recipe1 spread over each omelet some peach marmalade or fruit jelly1 pour over them when done some warm fruit jelly and serve4 #dji4 ,omelette ,soufle 7with ,chocolate74-- ,prepare the omelets the same as in foregoing recipe and sprinkle over each one a tablespoonful grated chocolate4 #daj4 ,omelette ,soufle 7with ,cocoanut74-- ,prepare #c or #d omelets the same as in foregoing recipe1 lay them in a buttered dish on top of one another with thick layers of cocoanut between and bake #aj minutes2 dust the souflee with sugar and serve at once4 #daa4 ,rum ,or ,maraschino ,soufle4-- ,melt #b ounces butter in a saucepan1 add #b tablespoonfuls flour and stir for a few minutes2 add #a cup boiling milk and stir till it forms into a smooth paste2 remove it from the fire and set aside2 when cold stir #b tablespoonfuls sugar with the yolks of #f eggs to a cream and add by degrees the paste and #d tablespoonfuls rum or maraschino2 add lastly the beaten whites of the eggs and bake in a well buttered and floured dish #a_/b hour2 serve as soon as baked with lemon cream or wine cream sauce4 #dab4 ,vienna ,soufle4-- ,place a saucepan with #c_/d cup milk1 #a tablespoonful flour and #b tablespoonfuls butter over the fire and stir till thick2 remove from fire and when cold add1 alternately1 the yolks of #f eggs1 #c tablespoonfuls sugar1 #a teaspoonful lemon extract and lastly the whites of the #f eggs1 beaten to a stiff froth2 fill this into a well buttered and floured dish and bake #a_/b hour in a medium hot oven2 when baked take it from the oven1 dust with sugar and serve with raspberry sauce4 #dac4 ,peach ,soufle4-- ,pare1 quarter and stew #a dozen large1 ripe peaches in #a_/b cup water and #a cup sugar2 when done press them through a sieve and add a little more sugar if not sweet enough2 mix with the yolks of #f eggs and lastly the beaten whites of the eggs2 bake in a well buttered dish #dj minutes4 ,another way is to omit the yolks of the eggs and take only the beaten whites1 cherries1 huckleberries and blackberries4 ,currants and raspberries can also be used the same way4 #dad4 ,apricot ,soufle4-- ,take a can of ,california apricots1 press them through a sieve1 add the syrup and if necessary a little more sugar2 mix with #a cup zwieback crumbs the yolks of #f eggs and lastly the beaten whites of the eggs2 put this into a buttered dish and bake #dj minutes4 #dae4 ,farina ,soufle 7,vienna art74-- ,put #a-a_/b pints milk with #a tablespoonful butter over the fire2 as soon as it boils stir in #f ounces farina2 stir over the fire until it has formed into a smooth paste and loosens itself from bottom of saucepan2 transfer this paste to a dish2 when cold stir #a_/d pound butter to a cream1 add #d tablespoonfuls sugar1 by degrees the yolks of #h eggs and the farina paste2 add lastly the grated rind of #a lemon and the whites of the eggs1 beaten to a stiff froth2 fill the mixture into a buttered pudding dish and bake #c_/d hour2 serve with fruit or wine sauce4 #daf4 ,farina ,soufle 7,italian art74-- ,prepare farina the same as in preceding recipe2 when cold stir #a_/d pound butter with #e tablespoonfuls sugar to a cream2 add by degrees the yolks of #i eggs and the boiled farina2 flavor with the rind of #a lemon2 add lastly the whites of the eggs1 beaten to a stiff froth2 fill a layer1 #b inches thick1 into a well buttered pudding dish1 spread a thick layer of fruit marmalade over it and continue with layers of farina mixture and marmalade till all is used2 let the last layer be farina2 bake #c_/d hour and serve with wine cream sauce4 #dag4 ,farina ,soufle4-- ,boil #a cup milk with #a_/b tablespoonful butter2 add slowly #d tablespoonfuls farina and stir till it has formed into a smooth paste and loosens itself from bottom of saucepan2 transfer it to a dish and set aside2 when nearly cold stir #a_/b tablespoonful butter to a cream and add alternately #e tablespoonfuls sugar1 the yolks of #e eggs and the farina paste2 stir each part well before another is added2 add lastly the whites of the eggs1 beaten to a stiff froth1 #a teaspoonful essence of lemon and finish the same as ,almond ,souflee2 serve either with wine cream or fruit sauce4 #dah4 ,strawberry ,soufle4-- ,wash and press through a sieve #a quart fresh strawberries2 mix them with #f tablespoonfuls sugar and the beaten whites of #f eggs2 fill this into a buttered dish1 sprinkle with sugar and bake slowly #dj minutes2 souflees of any kind of fruit jelly or marmalade are made the same way4 #dai4 ,chestnut ,soufle4-- ,put #cj large chestnuts with cold water over the fire and boil #e minutes2 take them from the fire and remove the outside shells and the brown skins2 boil the chestnuts in milk till tender and press them through a sieve2 melt #c_/d tablespoonful butter1 add #a tablespoonful flour and stir for a few minutes over the fire2 add #c_/d cup boiling milk1 stir and let it boil up1 remove from fire and set aside2 when cooled off mix it with the chestnut puree and add #d tablespoonfuls sugar1 #a teaspoonful vanilla and the beaten whites of #f eggs4 ,this souflee may be baked either in paper boxes or in a dish2 dust with sugar when ready to serve4 #dbj4 ,beignet ,soufle4-- ,boil #a_/b pint milk with #a_/b tablespoonful butter1 #a tablespoonful sugar and add by degrees1 while boiling1 #a cup sifted flour2 stir constantly till it has formed into a smooth paste and loosens itself from bottom of saucepan2 remove the paste from fire and set aside to cool2 then mix it with #b whole eggs and the yolks of #b2 place a wide saucepan with lard over the fire1 drop with a teaspoon small dumplings into the boiling fat and fry them to a delicate brown2 drain them on blotting paper1 lay them onto a warm dish1 dust with sugar and serve at once4 #dba4 ,potato ,soufle4-- ,boil #f large potatoes with the skins in water until done2 when cold remove the skins and grate the potatoes on a grater2 use only that portion which lies behind the grater and be sure there is #c cupfuls2 then stir #a-a_/b tablespoonfuls butter to a cream and add alternately the yolks of #f eggs1 #f tablespoonfuls sugar and the grated rind of #a lemon2 add #a_/b cup ground or pounded almonds and #c tablespoonfuls dry farina2 then add the grated potatoes and lastly the whites of the eggs1 beaten to a stiff froth2 put this mixture into a well buttered form and bake #a hour2 serve with the following sauce3--,mix #a tablespoonful butter with #a-a_/b teaspoonfuls cornstarch1 add #a cup boiling water and stir over the fire to a thick1 creamy sauce2 then add #b tablespoonfuls sugar1 #a cup sherry wine1 a little lemon juice and #a_/b teaspoonful vanilla2 strain through a sieve and serve4 #dbb4 ,vanilla ,koch4-- ,put #a-a_/b cups milk in a saucepan and add #c tablespoonfuls sugar1 the yolks of #f eggs and #c teaspoonfuls flour2 mix this well together1 place the saucepan in a vessel of boiling water and stir over the fire till nearly boiling and thick2 remove it from the fire and set saucepan in cold water2 when cold mix it with #a-a_/b teaspoonfuls vanilla extract and the whites of the #f eggs1 beaten to a stiff froth2 fill this into a well buttered and floured mould1 set in a pan of hot water and bake in a medium hot oven #a_/b hour1 or till done2 when ready to serve send to table either in the same dish or turn onto another dish and send claret or strawberry sauce to table with it4 ,koch of all kinds should be served immediately upon being done4 #dbc4 ,cream ,koch 7boiled74-- ,stir together the yolks of #f eggs with #f tablespoonfuls cream and #c tablespoonfuls flour and lastly the whites of the eggs1 beaten to a stiff froth2 butter a mould1 dust with flour1 put in the mixture1 cover tightly and place in a vessel of boiling water2 boil slowly #a hour2 or place the form in a pan of hot water and bake in the oven2 when baked turn the koch onto a dish and serve with fruit or claret sauce4 #dbd4 ,nudel ,soufle4-- ,boil #a quart milk with #a_/d teaspoonful salt and add #b cups finely cut home-made nudels2 continue the boiling for #ae minutes2 then pour the nudels into a dish and when cold stir #a tablespoonful butter to a cream1 add alternately the yolks of #f eggs and #f tablespoonfuls sugar2 also add the grated rind of #a lemon2 then add the nudels by degrees and lastly the whites beaten to a stiff froth2 pour this mixture into a buttered pudding dish1 bake #a hour and serve in the same dish in which it was baked2 either set in a silver dish or fold a napkin around it4 ,for sauce boil #a_/b cup water1 dissolve #a teaspoonful cornstarch in a little cold water and add it to the boiling water2 boil a few minutes2 then add #a cup apple or currant jelly2 continue boiling1 stirring constantly1 till jelly is dissolved2 then strain through a sieve1 add #a_/b cup white wine and a little sugar if not sweet enough4 #dbe4 ,macaroon ,soufle4-- #a_/d pound macaroons pounded fine1 #a_/b tablespoonful butter1 #c cups boiling milk and #a tablespoonful flour2 put the butter in a saucepan and when melted add the flour2 stir for a few minutes2 then add the boiling milk and the macaroons2 stir this until it forms a smooth paste2 transfer it to a dish and set aside to cool2 stir #a tablespoonful butter to a cream and add alternately the yolks of #h eggs1 the macaroon paste and #b tablespoonfuls sugar2 add lastly the whites beaten to a stiff froth2 fill this mixture into a well buttered form and bake #a hour2 serve with wine cream sauce or without sauce4 #dbf4 ,zwieback ,koch4-- ,boil #a pint milk and add #c ounces rolled zwieback and #a_/b tablespoonful butter2 continue boiling1 stirring constantly1 until it has formed into a smooth paste2 remove from fire and when cold mix with the yolks of #d eggs1 #a_/d pound grated hazel nuts1 #a_/b cup sugar and lastly the whites beaten to a stiff froth2 fill the mixture into a well buttered dish and bake #a_/b hour2 when done turn the koch out onto a round dish and pour raspberry sauce over it4 #dbg4 ,almond ,koch 7with ,snow ,sauce74-- ,melt #a-a_/b tablespoonfuls butter and add #d tablespoonfuls sugar and the yolks of #f eggs2 stir this over the fire till thick and smooth2 remove from the fire and add #a_/d pound finely cut almonds1 #a teaspoonful vanilla extract and the whites of #d eggs beaten to a stiff froth2 put the mixture into a well buttered and floured form1 cover1 set in a vessel of boiling water and boil #a hour2 when done turn the koch onto a warm dish and pour a snow sauce over it1 which is made as follows3--,boil #c_/d cup sugar with #a_/b cup water until it begins to turn yellow2 then remove from fire and stir it slowly into the beaten whites of #b eggs while stirring constantly with an egg beater2 flavor with #a teaspoonful lemon extract2 pour the sauce over the turned out koch1 set it for a few minutes in the oven and serve2 or the sauce may be served separate with the koch4 #dbh4 ,plain ,koch 7with ,strawberry ,chaudeau74-- ,melt in a saucepan #a_/d pound butter and add #a_/d pound sugar and the yolks of #h eggs2 stir this over the fire till thick and smooth2 remove and mix it with the juice and grated rind of #a lemon1 #a tablespoonful flour and the whites of #d eggs beaten to a stiff froth2 fill this into a well buttered and floured pudding dish1 cover with a tin plate1 set dish in a pan of hot water and bake #a hour2 when done turn the koch onto a dish and pour the following strawberry sauce over it3--,beat the whites of #d eggs to a froth2 press the juice from #a pint strawberries and put it in a saucepan with #a_/b cup white wine or the juice of #a lemon1 #a_/b cup sugar and the yolks of #d eggs2 beat this with an egg beater over the fire till it begins to rise2 remove instantly1 continue beating for a few minutes longer and add the beaten whites2 then pour it over the koch or serve it in a sauce dish2 or serve the koch with snow sauce4 #dbi4 ,apple ,koch2 ,no4 #a4-- ,wash and cut #e medium sized apples into pieces1 put them in a saucepan with a little water and boil till tender2 press them through a sieve and mix with #d tablespoonfuls sugar1 the yolks of #d eggs1 a little grated orange or lemon peel1 #a_/b cup fine bread crumbs and lastly the #d whites beaten to a stiff froth2 bake in a buttered dish #a hour2 when done dust with sugar and serve without sauce4 #dcj4 ,apple ,koch1 ,no4 #b4-- ,pare and cut fine #a_/b dozen greening or pippin apples1 put them in a saucepan with #a_/b cup white wine1 #b tablespoonfuls sugar and a little lemon or orange peel and let them stew till tender2 press through a sieve and set aside to cool2 stir the yolks of #d eggs with #b tablespoonfuls sugar to a cream and add #b ounces finely cut citron1 #b ounces grated almonds and #c tablespoonfuls fine bread crumbs2 add the apples and lastly the #d whites beaten to a stiff froth2 fill the mixture into a well buttered form1 sprinkle with bread crumbs and bake #c_/d hour4 #dca4 ,apple ,koch 7with ,almonds and ,raisins74-- ,mix the yolks of #d eggs with #c tablespoonfuls sugar and add #d tablespoonfuls bread crumbs1 #a cup finely cut apples1 #b ounces finely cut almonds1 #a_/b cup seedless raisins1 #b tablespoonfuls cream and lastly the whites beaten to a froth2 bake in a buttered dish #c_/d hour2 when done turn the koch onto a dish2 put #a-a_/b cups claret with #c tablespoonfuls sugar1 a piece of cinnamon1 a little lemon peel and a few cloves over the fire2 let it boil up1 strain and pour over the koch4 #dcb4 ,jelly ,koch4-- ,stir #b tablespoonfuls sugar with #a tablespoonful butter to a cream and add by degrees #a_/b cup raspberry1 currant1 apple or quince jelly2 continue stirring until well mixed2 then add gradually the yolks of #d eggs and lastly the whites beaten to a stiff froth2 bake in a buttered form #c_/d hour and serve turned onto a dish dusted with sugar4 ,if this koch is to be boiled take the yolks of #e eggs and the whites of #b2 in serving pour a wine cream sauce around it4 #dcc4 ,cream ,koch4-- ,put in a saucepan #a-a_/b cups milk1 the yolks of #f eggs1 #a_/b cup sugar1 #c teaspoonfuls flour and stir over the fire till nearly boiling2 remove it1 set saucepan in a pan of cold water and stir till cold2 then mix it with the whites beaten to a stiff froth2 fill into a well buttered pudding dish1 sprinkle over some sugar and finely chopped almonds and bake #bj minutes4 #dcd4 ,cream ,koch 7with ,sponge ,cake74-- ,spread #h small slices of sponge cake with quince1 apple or currant jelly1 put #b together1 cut them through the center and lay into a buttered dish2 pour over a little cherry1 ,madeira or fruit syrup2 pour over it a cream koch the same as in foregoing recipe1 sprinkle with sugar and bake about #aj minutes4 ,or dip the cake into the syrup of preserved fruit--either peaches or cherries--and lay some fruit over it2 then cover with same cream and bake #ae minutes4 #dce4 ,almond ,koch4-- ,stir #a-a_/b tablespoonfuls butter with #d tablespoonfuls sugar to a cream and add the yolks of #f eggs and #d ounces finely chopped blanched almonds2 add lastly the beaten whites of #d eggs and #a_/b teaspoonful vanilla2 butter a small form1 sprinkle with flour1 put in the above mixture1 cover and set the form in a vessel of boiling water2 boil gently #a hour2 when done turn the koch onto a dish and serve with strawberry sauce4 #dcf4 ,nudel ,koch4-- ,prepare a nudel dough from the yolks of #b eggs1 a pinch of salt and sufficient flour to form a stiff paste2 roll out1 cut them fine and boil in cream or milk till tender and thick2 then set aside to cool2 stir #d tablespoonfuls sugar with #a tablespoonful butter to a cream and add by degrees the yolks of #e eggs and the grated rind and juice of #a lemon2 add gradually the nudels and lastly the beaten whites of #c eggs2 put this into a well buttered form and bake #c_/d hour2 serve with fruit or wine sauce or snow sauce4 #dcg4 ,nudel ,koch 7boiled74-- ,butter a pudding form1 sprinkle with bread crumbs and lay thin slices of citron all around the form2 prepare the nudels the same as in foregoing recipe1 add some finely cut citron and put them in the form2 boil slowly #a hour2 when done turn the koch onto a dish1 sprinkle with sugar1 hold a red hot shovel over and pour over the juice of #a orange2 serve with wine cream sauce4 #dch4 ,nut ,koch1 ,no4 #a4-- ,melt #a tablespoonful butter in a small saucepan and add #c tablespoonfuls sugar and the yolks of #f eggs2 stir this constantly over a slow fire till thick2 remove from fire and when cold mix it with #c tablespoonfuls almond paste and the whites beaten to a stiff froth2 butter a pudding form and dust with flour2 set the form in a deep pan of boiling water1 cover and set in a medium hot oven to bake #a hour2 serve with the following sauce3--,place a saucepan with #a-a_/b cups white wine1 #d tablespoonfuls sugar and #c eggs over the fire2 beat constantly with an egg beater until it begins to rise2 remove instantly1 set saucepan for a few minutes in cold water and continue the beating2 then pour the sauce in a sauciere and serve4 ,if almond paste is not handy a small cup of almonds grated on a nutmeg grater may be used4 #dci4 ,nut ,koch1 ,no4 #b4-- ,melt #a-a_/b tablespoonfuls butter and add the yolks of #h eggs and #c tablespoonfuls sugar2 stir this over the fire till thick2 remove it from the fire and mix with #a_/d pound finely cut hazel or walnuts1 #b-a_/b tablespoonfuls fine bread crumbs which have been wet with #c tablespoonfuls cream or milk and lastly the #h whites beaten to a stiff froth and mixed with #b tablespoonfuls powdered sugar2 butter a pudding form1 sprinkle with bread crumbs1 fill in the mixture1 cover and set in a vessel of boiling water 7the water should reach half way up the form7 and boil #a hour2 serve with the following sauce3--,beat the whites of #c eggs to a froth2 let #c_/d cup fruit syrup or jelly get boiling hot and add it slowly to the beaten whites1 beating constantly with an egg beater2 when the pudding or koch is turned out onto a dish pour the sauce around it and serve at once4 #ddj4 ,rice ,koch4-- ,soak #c tablespoonfuls rice for #b hours in cold water1 drain and dry it on a sieve2 then pound it fine and boil in #a pint cream or milk until thick2 when cold stir #a tablespoonful butter to a cream with #b tablespoonfuls sugar and add by degrees the yolks of #d eggs1 the rice1 #a tablespoonful rum1 the rind of #a lemon1 #b tablespoonfuls finely cut citron and lastly the whites1 which must be beaten to a stiff froth2 butter a pudding form1 sprinkle with fine bread crumbs1 fill it with the rice mixture1 close the form tightly and boil #a-a_/b hours2 or set the form in a pan of hot water in the oven and bake #a hour2 serve with fruit sauce4 #dda4 ,vanilla ,almond ,koch4-- ,stir #c tablespoonfuls sugar with the yolks of #e eggs to a cream and add #b tablespoonfuls fine bread crumbs1 #b tablespoonfuls almond paste1 #a tablespoonful melted butter1 #a teaspoonful vanilla and lastly the whites beaten to a stiff froth2 fill this into a well buttered and floured form1 cover1 set in a pan of hot water and bake #a hour2 when done turn the koch onto a warm dish1 pour over some rum1 light it and bring to table in a blaze2 send hard sauce to table with it4 ,this koch may also be boiled on top of stove4 #ddb4 ,koch 7with ,orange ,chaudeau74-- ,melt in a small saucepan #b ounces butter and add #c tablespoonfuls sugar and the yolks of #e eggs2 stir this over a slow fire till thick and smooth2 remove and mix it with #a_/d pound finely grated or pounded nuts1 #b tablespoonfuls finely cut citron1 the grated rind of #a lemon and #a_/b ounce finely cut candied orange peel2 add lastly the whites of #d eggs beaten to a stiff froth and finish the same as ,nut ,koch4 #ddc4 ,orange ,chaudeau4-- ,put the juice of #c oranges and #a lemon with #a_/b cup water in a saucepan and add #d tablespoonfuls sugar and the yolks of #d eggs2 beat this over the fire with an egg beater till nearly boiling2 remove1 stir for a few minutes longer and serve either in a sauciere or pour it over the turned out koch4 ,if liked a little rum may be added to the chaudeau4 ,it is then called ,punch ,chaudeau4 #ddd4 ,koch 7with ,nut ,cream74-- ,melt #b ounces butter and add the yolks of #e eggs and #b tablespoonfuls sugar2 stir over the fire till thick2 remove and mix it with #a_/d teaspoonful cinnamon1 a pinch of cloves1 the grated rind of #a lemon and #a-a_/b tablespoonfuls bread crumbs wet with #b tablespoonfuls rum or ,cognac2 remove the shells from #a_/d pound hazel nuts or walnuts and grate the kernels on a nutmeg grater2 add them to the above mixture with the whites of #c eggs beaten to a stiff froth and finish the same as in foregoing recipe2 serve with the following cream3--,grate #b ounces almond1 hazel or walnuts on a nutmeg grater1 put them into #a pint boiling cream or milk1 cover and let it stand till cold2 then strain through a fine sieve2 put the milk in a saucepan with the yolks of #e eggs and #b tablespoonfuls sugar2 stir this with an egg beater over the fire till nearly boiling2 remove instantly1 continue the stirring for a few minutes longer and either pour it over the koch or serve in a sauciere4 #dde4 ,koch 7with ,chocolate ,beguss74-- ,melt #a tablespoonful butter and add #c tablespoonfuls sugar and the yolks of #e eggs2 stir this over the fire till thick and smooth2 remove and set aside to cool2 soak #b milk rolls without the crust in milk or cream2 when soft put them with the milk over the fire and boil and stir till it forms into a smooth paste2 remove from fire and when cold mix it with the above egg mixture2 add #a cup grated nuts and lastly the whites beaten to a stiff froth2 put the mixture into a well buttered and floured dish2 cover and set the dish into a deep pan of hot water1 set in a hot oven and bake #a hour2 when done turn the koch onto a round dish and pour the following sauce over it3--,boil #a_/d pound grated chocolate with #a-a_/b cups water and #a_/b cup sugar for #aj minutes2 or boil #c_/d cup sugar with #a_/b cup water until it begins to get light brown2 take from the fire1 let it stand for a few minutes and then pour it over the koch4 #ddf4 ,beignets of ,buns4-- ,take some long baker's buns 7ones which are a day or #b old are the best71 cut them into halves1 dip each half separately into cold milk and lay them on a dish2 mix #a cup sifted flour with #a_/h teaspoonful salt1 the yolks of #b eggs and #a cup milk to a smooth1 thin batter2 add lastly the #b whites beaten to a stiff froth2 put a large fryingpan with #a tablespoonful lard and butter over the fire2 when hot dip each half of bun into the batter1 lay them in the pan and fry on both sides to a fine brown color2 serve on a long dish2 dust with sugar and lay #a spoonful stewed fruit--such as plums1 cherries1 apples1 huckleberries or stewed gooseberries--or some fruit jelly over each one4 #ddg4 ,beignets of ,zwieback4-- ,lay #a dozen round zwiebacks on a long dish1 pour over some cold milk and let them lay until they begin to get soft2 dip each one separately into a batter1 the same as ,beignets of ,buns2 fry in #a_/b lard and #a_/b butter on both sides to a light brown color1 dust with sugar and serve with fruit or snow sauce4 #ddh4 ,poor ,knights 7,arme ,ritter74-- ,cut a long loaf of bread 7#b days old7 into slices #a_/d inch thick1 dip each slice into cold milk1 lay them on a dish on top of one another1 pour a little milk over the whole and let them lay for #aj minutes2 beat up #c eggs with #c tablespoonfuls milk1 dip each slice into the beaten eggs and then fry in #a_/b butter and #a_/b lard in a fryingpan to a light brown on both sides2 serve on a hot dish dusted with sugar4 ,stewed or preserved huckleberries may be sent to table with it or poured over the bread4 ,jellies of fruit or marmalade may also be served with it4 #ddi4 ,apple ,beignets4-- ,pare and core with an apple corer #a_/b dozen large apples1 cut them into slices #a_/b inch in thickness1 put them in a dish1 sprinkle over some sugar1 a little cinnamon and pour over #a glass rum2 let them lay for #b hours1 tossing them up now and then2 shortly before serving wipe dry1 dip them in a batter1 the same as ,beignets of ,buns1 and fry in boiling lard to a light brown color2 serve them piled up on a dish1 dusted with sugar1 and serve with wine or snow sauce2 or send to table without sauce4 #dej4 ,poveison4-- ,cut a loaf of ,french bread which is #b days old 7after the crust has been removed7 into slices about #a_/b inch in thickness2 stew #a pound dry prunes with a piece of cinnamon and a little sugar and lemon peel2 when done drain them on a sieve1 remove the pits and boil the liquor down to #a_/b2 chop the plums fine and mix them with the liquor2 add a little more sugar2 spread this plum marmalade a finger thick on one side of each slice of bread1 dip them separately into milk1 lay onto a dish and let them lay #a_/b hour2 then dip them into beaten egg and fry in boiling lard2 when they are all fried dust them with powdered sugar and a little cinnamon2 arrange them on a dish with a napkin under and serve hot4 ,the poveison may also be dipped first in beaten eggs and then in bread crumbs4 ,in place of plums any kind of fruit or marmalade may be taken1 but it must be thick4 #dea4 ,poveison of ,pineapple4-- ,prepare the bread the same as in foregoing recipe1 spread one side of the slices with a thick layer of pineapple marmalade and finish the same as in preceding recipe4 #deb4 ,beignets a la ,marie-,louise4-- ,prepare a biroche dough 7as in ,no4 #ggc71 roll it out #a inch thick1 cut into rounds and brush half of them over with beaten eggs2 put in the center #a teaspoonful peach or apricot marmalade1 cover them with the remaining rounds and press the edges together2 cut them out again with a cutter a little smaller than the first one1 let them lay on a floured board with a floured napkin under them and set in a warm place for about #a hour to rise2 shortly before serving fry in boiling lard to a light brown color1 lay them on a soft cloth1 to absorb the fat1 and serve with fruit sauce4 #dec4 ,beignets de creme a la francaise4-- ,beat up #c whole eggs1 the yolks of #f and add #b tablespoonfuls sugar1 #c_/d cup cream or milk and a little vanilla2 put this into #f buttered cups1 set them in a pan of water1 cover and bake till firm2 remove them from oven and when cold turn them out and cut each one into #c slices2 lay them onto a tin pan1 cut a round piece out of the center and fill up the hole with warm marmalade2 when cold dip the beignets first into pounded macaroons1 then in beaten egg1 then in fine bread crumbs and fry in boiling lard to a light brown2 serve on a napkin dusted with sugar and send either a snow1 vanilla or caramel sauce to table with them4 #ded4 ,peach ,beignets4-- ,pare and cut into halves #a dozen large peaches1 sprinkle over #a_/b cup sugar and pour a glass of ,cognac or white brandy over them2 cover and let them stand about #b hours2 shortly before serving lay them in rows upon a clean cloth and press another cloth lightly upon them to absorb the moisture2 have ready a batter1 dip each one separately into it and fry in boiling lard to a light brown color2 lay them onto blotting paper1 to absorb the fat1 dust with powdered sugar and serve with the following sauce3--,heat the peach syrup to boiling point2 beat the whites of #c eggs to a stiff froth1 add slowly the hot syrup1 beating constantly1 and serve4 #dee4 ,batter for ,beignets4-- ,mix #a cup sifted flour with a little salt1 the yolks of #b eggs and #a cup milk to a smooth1 thin batter2 beat the #b whites to a stiff froth2 then add the batter slowly to the whites1 beating constantly2 it is then ready for use4 #def4 ,pineapple ,beignets4-- ,pare a small1 ripe pineapple1 cut into very thin slices and remove the hard part in center with a cutter or apple corer1 so they have the shape of rings2 dip the rings first into sugar1 then in batter and fry in boiling lard2 lay them on paper or soft cloth1 to absorb the fat1 dust with sugar and serve with orange snow sauce made as follows3--,put the juice of #c oranges with #a_/b cup sugar over the fire to boil for #e minutes and add a little grated rind2 have the whites of #c eggs beaten to a stiff froth1 add the hot orange syrup slowly1 beating constantly1 and serve2 or the beignets may be served without sauce or brushed over with orange glaze4 ,oranges may be used instead of pineapples4 #deg4 ,beignets of ,nudels4-- ,prepare nudels from #b eggs2 cut fine and boil them in #c cups milk with #a_/b tablespoonful butter and #b tablespoonfuls sugar until thick2 spread them #a_/d inch in thickness onto buttered tins and when cold cut them into rounds with a biscuit cutter or small wineglass2 spread #a side with marmalade or jelly1 lay #b and #b together and dip them in beaten eggs and fine zwieback or bread crumbs2 fry in boiling lard and serve on a napkin dusted with sugar4 #deh4 ,beignets a la polonaise4-- ,bake #a_/b dozen small1 thin pancakes1 put them on paper and cover each cake with the following cream3--,put in a saucepan #a tablespoonful flour1 #a cup milk1 the yolks of #c eggs1 a pinch of salt1 #a-a_/b tablespoonfuls sugar1 a teaspoonful butter and a little vanilla2 stir this over the fire till it begins to boil2 remove from the fire and when cold spread it over the pancakes2 roll them up1 cut into #b pieces1 press the edges together1 dip each in egg and bread crumbs and bake in boiling lard2 serve on a napkin dusted with sugar and send fruit sauce to table with them4 ,they may also be dipped into batter and then fried4 #dei4 ,pannequets a la royale4-- #a_/b pound sifted flour1 #e ounces melted butter1 #f eggs1 #a-a_/b cups cream or milk1 #a_/h teaspoonful salt and #b-a_/b tablespoonfuls sugar2 stir the #f yolks1 sugar and salt together and add slowly the melted butter1 flour and the lukewarm cream2 add lastly the #f whites beaten to a stiff froth2 bake this mixture into small pancakes the size of a saucer1 spread them with fruit marmalade or jelly1 roll them up1 lay them together in squares1 sprinkle with sugar and hold a red hot shovel over to glaze2 arrange them on a dish in two rows over each other and serve with sabayon of oranges or wine chaudeau4 ,these pancakes may be served with any kind of sweet sauce4 ,stewed fruit may also be laid in center of dish and the pancakes laid around it4 #dfj4 ,pannequets a la vanille4-- ,prepare some pancakes the same as in ,pannequets ,meringues1 spread over boiled cream1 roll each one up separately1 cut them into two pieces1 arrange them onto a round dish in a circle1 sprinkle over some sugar and pounded macaroons and let them heat through slowly in the oven2 serve with vanilla sauce4 #dfa4 ,pannequets ,meringues4-- ,mix #a_/b cup sifted flour with #a_/b cup cream and add a pinch of salt1 #b whole eggs1 the yolks of #f1 #a-a_/b tablespoonfuls sugar1 #b ounces finely pounded macaroons and #a pint rich1 sweet cream2 mix all the ingredients well together and bake #a_/b hour before serving thin pancakes from this in an omelet pan2 lay the pancakes on a round dish and spread over each a layer of cream the same as ,beignets a la polonaise2 put the cakes on top of one another2 beat the #f whites to a stiff froth1 mix with #a_/b cup powdered sugar and spread this meringue all over the cakes2 set dish in oven for a few minutes2 put little bits of bright jelly on top and serve without sauce4 #dfb4 ,plain ,omelet4-- #c eggs1 #c spoonfuls1 #a_/d teaspoonful salt and a pinch of white pepper2 stir yolks1 pepper1 salt and milk together2 beat the whites to a stiff froth and add the above mixture slowly to them1 beating constantly2 put a large frying or omelet pan over the fire with #a_/b tablespoonful butter2 when hot pour in the omelet mixture2 do not stir1 but as the eggs set slip a broad-bladed knife under the omelet to keep it from burning on the bottom2 when done slip the knife under one side of the omelet and double it over2 slip it onto a warm plate and set for #b minutes in a hot oven2 serve at once4 #dfc4 ,rum ,omelet4-- ,prepare an omelet the same as in foregoing recipe2 when it comes from the oven dust thickly with granulated sugar2 pour #d tablespoonfuls best rum into a cup1 light it with a match and pour while burning over the omelet2 serve at once2 as a dessert sufficient for #c persons4 #dfd4 ,strawberry ,omelet4-- ,wash and drain in a colander #a pint strawberries1 put them in a dish with #a_/b cup sugar and set aside until omelet is made4 ,ingredients for the omelet3--#f eggs1 #a tablespoonful cornstarch mixed with #a_/d teaspoonful baking powder1 #a_/b teaspoonful salt1 #a_/b tablespoonful melted butter and #a cup milk2 stir the yolks1 salt1 flour1 powder and milk together2 beat the whites to a stiff froth and add the above mixture slowly to them1 stirring constantly2 put a large frying or omelet pan with #a_/b tablespoonful butter over the fire2 when hot pour in #a_/b the omelet mixture2 do not stir1 but as the eggs set slip a broad-bladed knife under the omelet1 to prevent burning on the bottom1 and shake the pan to and fro2 when the underside is a light brown set pan with omelet for a few minutes in oven2 then scatter #a_/b the strawberries over the surface2 slip the broad-bladed knife under one side of omelet and double in two1 inclosing the fruit2 dust over the top with powdered sugar and let it remain in oven till the next one is baked the same way2 then serve at once2 sufficient for a family of #f persons4 #dfe4 ,huckleberry ,omelet is made the same way as ,strawberry ,omelet4 ,omelets of blackberries1 peaches1 stewed or preserved fruit1 such as cherries1 plums1 etc41 are also made the same way4 #dff4 ,orange ,omelet4-- ,prepare an omelet the same as for ,strawberry ,omelet2 pare and cut fine #d oranges1 remove pits and white skin1 mix the pulp of oranges with sugar and finish the same as ,strawberry ,omelet4 #dfg4 ,jelly ,omelet is made the same way as ,strawberry ,omelet1 using jelly instead of strawberries4 #dfh4 ,omelette a la francaise4-- ,break #f eggs into a kettle1 beat them with an egg beater until they foam and add #a teaspoonful salt and a little pepper2 place a large frying or omelet pan with #a heaping tablespoonful butter over slow fire2 as soon as butter is hot pour in the eggs and draw them with a spoon slowly from the side of pan to the center2 when nearly thick let it stand for a few minutes without stirring and let it get on the underside a light brown2 fold it over from both sides and turn onto a dish with the folded side underneath4 ,some finely minced chives or parsley may be mixed into the eggs before baking4 ,,charlottes4 #dfi4 ,charlotte of ,apples1 ,no4 #a4-- ,pare and quarter #aj good sized apples 7greening or pippin7 and cut each quarter into slices2 put them in a saucepan with #b tablespoonfuls butter1 #f tablespoonfuls sugar and the grated rind of #a_/b orange or #a lemon2 cover and let them stew till apples are soft1 but not broken2 then add #a_/b cup currant or apple jelly1 #a_/b cup seedless raisins1 the same quantity of currants1 #b tablespoonfuls finely cut citron and a little finely cut candied orange peel2 cut a large1 stale loaf of bread into thin slices about #a_/h inch thick2 cut each slice into rounds with a cake cutter or with the cover of a baking powder box1 dip each round piece with one side into melted butter and fit them neatly in the bottom and sides of a #b-quart pudding dish with the buttered side towards the dish2 lay the rounds so that they lap over one another2 then fill the dish with the apples2 cover them with a layer of the round pieces of bread with the buttered sides towards the apples2 bake in a medium hot oven #dj minutes2 when done turn the charlotte onto a dish1 dust with powdered sugar and serve4 #dgj4 ,charlotte of ,apples1 ,no4 #b4-- ,cut #a_/b pound rye bread or pumpernickel into thin slices and dry them in the oven2 then roll them fine on a pastry board with a rolling pin and mix with #a_/b cup melted butter1 #a_/b cup sugar and #a_/b teaspoonful cinnamon2 press this into the bottom and on the sides of a pudding dish in such a way that the inside has a complete lining of bread2 fill it with apples prepared the same as in foregoing recipe2 cover with a thin layer of bread crumbs and bake #dj minutes2 when done turn the charlotte onto a dish1 dust with sugar and serve with fruit sauce4 ,some of the sauce may be poured over the charlotte before sending to table4 #dga4 ,charlotte of ,peaches4-- ,line a form with bread the same as ,charlotte of ,apples1 ,no4 #a2 pare and cut into halves #ae ripe peaches2 dissolve #a pound sugar in #a cup cold water1 place it over the fire and boil #e minutes2 add the peaches and boil about #f minutes2 take them out and set aside to cool2 add to the syrup #a_/b cup apple jelly and boil #aj minutes longer2 when cold put the peaches into the form1 pour over #a_/b the syrup1 cover neatly with bread and bake #dj minutes2 when done turn the charlotte onto a dish1 pour the remaining syrup over it and serve at once4 ,charlottes may be made of all kinds of preserved fruits1 such as peaches1 cherries1 apricots1 pears or plums4 #dgb4 ,charlotte of ,cherries4-- ,remove the pits from #b pounds cherries2 dissolve #a pound sugar in #a cup cold water and boil #e minutes2 put in the cherries and boil #c minutes2 remove the fruit with a skimmer1 boil the syrup a little longer and then set aside2 line a form with bread the same as ,charlotte of ,apples1 put in the cherries1 pour over a little of the syrup1 cover with bread and bake #dj minutes2 when done turn onto a dish2 add to the remaining syrup #a glass brandy and pour it over the charlotte4 #dgc4 ,charlotte of ,currants4-- ,remove #a pound currants from their stems and add #a pound raspberries2 wash and put them with #a-a_/b cups sugar into a dish and let them stand for #a hour2 line a form with bread the same as ,charlotte of ,apples1 put in the fruit1 cover with bread and bake #dj minutes2 when done turn the charlotte onto a dish1 dust with powdered sugar and serve4 #dgd4 ,charlotte of ,pineapple4-- ,line a form with bread the same as ,charlotte of ,apples1 ,no4 #a2 pare and cut into fine pieces #a large pineapple2 boil #a pound sugar with #a cup water1 add the pineapple and boil #bj minutes2 remove the fruit with a skimmer1 boil the syrup a little longer and then set aside to cool2 put the pineapple in the form with #b tablespoonfuls crab apple jelly laid in small pieces between1 pour over a little of the syrup1 cover with bread and bake #dj minutes2 when done turn the charlotte onto a dish and pour the remaining syrup over it4 #dge4 ,charlotte a la polonaise4-- ,cut a large stale sponge cake into slices #a_/b inch in thickness and pour over each slice a little maraschino or ,madeira wine2 spread the bottom slice thickly with cream frangipane 7see ,cream71 lay over this another slice1 spread again with cream and continue until the cake has its original form again2 set the cake onto a dish2 beat the whites of #f eggs to a stiff froth1 spread it on thickly over the cake1 dust with powdered sugar and set for a few minutes in a cool oven2 serve with sabayon sauce made as follows3--,place a saucepan over the fire with #a_/b cup sugar1 #a_/b bottle ,rhine wine1 the peel and juice of #a lemon1 #a_/b teaspoonful cornstarch1 #a whole egg and the yolks of #c2 beat this with an egg beater over the fire till nearly boiling2 remove instantly1 continue the beating for a few minutes longer1 pour the sauce into a sauciere and serve with the charlotte4 #dgf4 ,charlotte ,russe1 ,no4 #a4-- ,cover the bottom of a round form with white paper2 split and trim #a pound lady fingers and fit them neatly in the bottom and sides of form2 whip #a quart cream to a stiff froth and add #e tablespoonfuls powdered sugar and #a-a_/b teaspoonfuls vanilla extract2 fill cream into the form1 cover with the cakes laid close together and set on ice till wanted2 when ready to serve turn the charlotte russe onto a glass dish1 remove the paper and serve4 #dgg4 ,charlotte ,russe1 ,no4 #b4-- ,boil #c cups milk with a pinch of salt1 #a_/b tablespoonful butter and #a_/b cup sugar2 mix #d tablespoonfuls cornstarch with #a cup cold milk2 stir this into the boiling milk and continue boiling for a few minutes2 remove from the fire2 beat up the yolks of #d eggs and mix them with the cornstarch2 when nearly cold beat the whites to a stiff froth1 stir them lightly through the custard and flavor with #a-a_/b teaspoonfuls vanilla2 put a round piece of paper in the bottom of a mould2 then line the bottom and sides with lady fingers1 fill in the cold custard1 lay the cakes closely together on top and set on ice till wanted2 when ready to serve turn the charlotte russe onto a glass dish and serve with vanilla sauce4 #dgh4 ,charlotte a la russe4-- ,cover the bottom of a round form with white paper and line the inside of it with sponge cake2 cut the cake for the bottom into #c-;cornered pieces1 lay them with the points towards the center and let them lap over on one another2 cut the pieces for the sides as long as the height of form and about #a-a_/b inches wide2 cut them a little slanting on one side towards the top1 fit them in firmly close to one another and fill the form with the following cream3--,soak #a ounce gelatine in a little cold water2 place a saucepan with #a pint milk1 the yolks of #f eggs1 #a small cup sugar and #b teaspoonfuls vanilla over the fire and stir till nearly boiling2 remove from the fire1 add the gelatine and stir till cold2 when it begins to thicken add #a pint whipped cream and finish the same as in foregoing recipe4 ,if cream is not handy beat the #f whites to a stiff froth and add them instead of it4 #dgi4 ,charlotte a la russe 7with preserved or stewed ,pears74-- ,prepare the milk with gelatine and cream the same as in foregoing recipe2 cover the bottom of a round deep dish with preserved or stewed pears1 also lay some pears on the side of form1 pour in the milk mixture and set on ice till cold2 when ready to serve beat the whites to a stiff froth and add #b tablespoonfuls sugar and #a_/b teaspoonful vanilla2 turn the charlotte onto a dish and spread the beaten whites over it2 serve with cold strawberry sauce4 ,this may be made of preserved peaches1 apricots or any other kind of fruit in the same manner4 #dhj4 ,snow ,eggs4-- ,beat the whites of #f eggs to a stiff froth and add #c tablespoonfuls powdered sugar2 put a wide saucepan with milk and #a tablespoonful sugar over the fire2 as soon as the milk boils set with a tablespoon large oval-shaped dumplings from the mixture into the milk1 draw saucepan to side of stove1 cover and let it stand for a few minutes2 then turn them over1 let the milk come to a boil again1 draw it to the side and cover2 after a few minutes transfer the dumplings with a skimmer to a sieve and set aside to cool2 prepare a creme francaise au chocolat or vanille 7see ,cream7 in a plain form2 when cold turn the cream onto a dish1 lay the snow eggs in a circle around it and serve with vanilla sauce4 ,,rice ,,puddings ,,and ,,dishes ,,made ,,of ,,rice ,,for ,,dessert4 #dha4 ,to ,prepare ,rice ,flour4-- ,pick out all the yellow kernels of a quantity of rice and wash it several times in warm water1 rubbing it well between the fingers2 drain the water off and pour boiling water over it2 let it stand until nearly cold2 then pour it into a colander and pour cold water over it2 when well drained rub the rice between a towel1 spread out on shallow tin pans or on thick brown paper and let it dry in a lukewarm oven2 when completely dry pound it to a powder in a wedged wooden mortar2 it may then be put away in jars for use2 or pound the rice while wet1 then dry and rub it through a sieve4 ,another way is to grind the rice in a coffee mill4 #dhb4 ,rice ,beignets4-- ,wash #a_/b pound rice1 put it with cold water over the fire and boil for a few minutes2 drain in a colander and rinse with cold water2 return the rice to saucepan and add #e cups milk1 #d tablespoonfuls sugar1 #a_/b tablespoonful butter and #a_/b teaspoonful salt2 boil until tender2 then mix it with #c well beaten eggs2 spread it evenly a finger thick onto buttered tin pans and set aside2 when cold cut the rice into rounds or square pieces1 dip them in beaten egg and bread crumbs and fry in boiling lard2 serve with wine or fruit sauce4 ,some finely chopped almonds may be boiled in the rice4 #dhc4 ,rice ,pears4-- ,parboil #a_/d pound rice in water1 drain in a colander and rinse with cold water2 return it to the saucepan1 add #a pint milk1 a little salt1 #b tablespoonfuls sugar1 #a tablespoonful butter1 a little grated lemon peel and boil slowly till done2 remove the rice from the fire2 when cooled off add the yolks of #c eggs and #a tablespoonful finely chopped almonds2 spread this rice onto a long dish and when cold divide it into equal parts with a spoon the size of an egg2 form them into the shape of a pear and press a preserved cherry or a little marmalade in the center of each2 roll them first into fine bread crumbs1 then into the beaten white of egg2 then roll again in the bread crumbs and fry them a light brown in boiling lard2 put a small piece of cinnamon in the end of each piece1 to form the stern1 and serve hot with wine sauce4 #dhd4 ,rice ,beignets 7with ,chocolate74-- ,prepare #a_/b pound rice the same as in foregoing recipe without the butter and add while hot #a_/d pound grated chocolate2 spread the mixture evenly a finger thick onto buttered tins and when cold cut it into small rounds with a wineglass2 dip them into beaten egg and bread crumbs and fry in boiling lard2 dust them with sugar and serve without sauce4 #dhe4 ,rice ,boiled with ,raisins4-- ,place a saucepan with #a cup rice over the fire1 cover with cold water and boil for a few minutes2 drain in a colander and rinse with cold water2 return the rice to saucepan again1 add #a quart milk1 #a_/b teaspoonful salt1 #a tablespoonful sugar and boil #bj minutes2 then add #a_/d pound well cleansed seedless raisins and boil till done2 serve dusted with sugar2 or boil the rice in water instead of milk1 add very little sugar1 the raisins and a little salt and serve with meat4 #dhf4 ,rice ,coteletten4-- ,boil #c_/d pound rice in water #e minutes1 drain in a colander and rinse with cold water2 return it to the fire and boil in milk with a little salt till tender and thick2 when cold mix it with #b eggs and #b ounces melted butter2 form the rice into cotelettens1 brush over with egg1 sprinkle with fine bread crumbs and fry in #a_/b butter and #a_/b lard a light brown2 dust them with sugar and serve with stewed fruit4 ,if the cotelettes are to be sweet add some sugar1 finely chopped almonds1 the grated rind of #a lemon1 a little rum or rose water and fry the same way as above recipe2 served with wine1 lemon1 cream1 chocolate or fruit sauce4 #dhg4 ,rice a la ,creole4-- ,parboil #a_/b pound rice in water and drain and rinse with cold water2 boil it in #a-a_/b quarts sweet cream or milk and a little salt2 when done sweeten with #b tablespoonfuls sugar and flavor with #a teaspoonful vanilla extract2 in the meantime put #b tablespoonfuls sugar in a pan and let it roast to a caramel1 stirring constantly2 dissolve it with a little water2 add this to the rice1 put on a round flat dish1 sprinkle with sugar and hold a red hot shovel over for a few minutes to glaze it4 #dhh4 ,lemon ,rice4-- ,place a saucepan with #a_/b cup rice over the fire1 boil #e minutes and drain and rinse with cold water2 return the rice to saucepan1 add #a pint milk1 #a_/b teaspoonful salt and boil until tender2 when done add #b tablespoonfuls sugar2 put it into a blanc-mange mould and let it stand till cold2 peel a lemon very thin1 cut the peel into shreds about #a_/b inch in length and as fine as possible1 put them into a saucepan1 cover with water and boil #a_/b hour1 changing the water #c times2 lest they should be bitter pour about #a teacupful fresh water upon them2 squeeze and strain the juice of the lemon1 add it with #a cup sugar to the water and shreds and let it stew gently for #a_/b hour2 then set aside to cool2 having turned out the jellied rice into a glass dish1 pour the syrup gradually over it1 taking care that the little shreds of the peel are equally distributed over the whole4 #dhi4 ,rice a la francaise4-- ,put #a_/b pound well washed rice over the fire with cold water1 boil #c minutes1 drain in a colander and rinse with cold water2 return the rice to saucepan1 add #e cups milk1 #a_/b teaspoonful salt1 #a_/b tablespoonful butter and boil till nearly done2 then add #h finely pounded bitter macaroons1 #b tablespoonfuls finely cut candied orange peel1 #a_/b cup preserved cherries freed from the pits and cut fine and a little orange water2 put the rice when done on a round flat dish1 sprinkle with sugar1 hold a red hot shovel over to glaze and serve with wine sauce4 #dij4 ,rice ,cherry4-- ,prepare #a quart cherry sauce as follows3--,boil #a pound sour cherries in #a quart water1 crack some of the stones so as to obtain the flavor from the pits and add a piece of cinnamon1 the peel of #a lemon1 #a_/b pint wine and a few pounded bitter almonds2 sugar to taste2 when done stir it through a fine sieve1 return the sauce to saucepan and add #a_/b pound rice which has been previously well washed and boiled in water with a little salt for #e minutes2 then drain and rinse with cold water2 boil the rice in the cherry sauce till tender2 remove from the fire1 mix it with the yolks of #f eggs and when cold add the whites beaten to a stiff froth2 rinse out a mould with cold water1 sprinkle the inside with granulated sugar1 fill in the rice and set it on ice for #b hours2 then serve with or without sweet cream or vanilla sauce4 #dia4 ,poor ,man's ,rice ,pudding4-- ,place a saucepan with #c tablespoonfuls rice and cold water over the fire1 boil #e minutes1 drain the rice in a sieve and rinse with cold water2 put the rice in a pudding dish with #a quart milk1 #a_/b teaspoonful salt1 #c tablespoonfuls sugar and #a teaspoonful essence of lemon2 bake in a slow oven till the rice is real soft and serve when cold4 #dib4 ,rice ,custard ,pudding4-- ,place in a saucepan #c-a_/b tablespoonfuls rice1 cover with cold water1 boil #e minutes1 drain in a colander and rinse with cold water2 return it to saucepan1 add #a pint milk1 #a_/b teaspoonful salt and boil till tender2 when cold mix it with #c well beaten eggs1 #c tablespoonfuls sugar1 #a pint milk and a teaspoonful of lemon essence2 put this into a pudding dish1 lay #a tablespoonful butter in small bits on top of it1 grate nutmeg over and bake till the custard is set2 #a_/b cup seedless raisins may be added to the pudding if liked2 serve without sauce4 #dic4 ,rice ,pudding 7,minutatim74-- ,place a saucepan with #a_/d pound rice covered with cold water over the fire1 let it boil a few minutes1 pour into a colander and rinse with cold water2 return rice to saucepan1 add #a pint milk1 #a_/b teaspoonful salt1 #a_/b tablespoonful butter and boil slowly till tender2 transfer the rice to a dish and when cold mix it with #b tablespoonfuls sugar1 #a_/b cup milk1 the finely chopped peel of #a lemon1 the yolks of #c eggs and lastly the whites beaten to a stiff froth2 butter some small cups or moulds1 line them with a few pieces of citron cut into small1 thin slices1 fill the cups #c parts full with the rice mixture and bake in the oven2 when done turn them onto a long dish1 with a little jelly onto each one1 and serve with lemon or fruit sauce4 #did4 ,rice ,snowballs4-- ,put #a cup rice covered with cold water over the fire1 boil #e minutes1 drain in a colander and rinse with cold water2 return rice to saucepan1 add #a quart milk1 a little butter1 #b tablespoonfuls sugar1 #a_/b teaspoonful salt and boil slowly till tender2 add a flavoring of essence of almonds2 when the rice is done put into teacups and let it remain till cold2 then turn the rice out in a glass dish1 pour over a cold custard and on the top of each ball place a small piece of bright colored preserves or jelly4 ,,note4--,the custard may be served separate in a saucer with the balls1 but the flavoring of it should correspond with the rice4 ,vanilla or lemon essence may be used instead of almond4 #die4 ,cold ,rice ,flour ,pudding4-- ,let #a-a_/b pints milk come to a boil1 add #d tablespoonfuls rice flour1 mix with #a_/b pint cold milk and stir for #aj minutes over the fire2 beat up the yolks of #e eggs and add them with #b tablespoonfuls orange water to the rice mixture2 add lastly the whites beaten to a stiff froth2 rinse out a mould with water2 sprinkle with coarse sugar1 pour in the pudding and put the form either on ice or in cold water2 when cold turn it onto a dish and serve with fruit sauce4 #dif4 ,rice ,souflee4-- ,place a saucepan with #a cup milk and #a_/b tablespoonful butter over the fire2 when it boils mix #a cup rice flour with milk1 add it to the boiling milk and stir constantly2 continue stirring until it forms into a smooth paste and loosens itself from the bottom of saucepan2 transfer the rice mixture to a dish to cool2 stir #a tablespoonful butter to a cream and add alternately the yolks of #e eggs1 #e tablespoonfuls sugar and the rice paste2 add lastly the grated rind of #a lemon and the #e whites beaten to a stiff froth2 pour the whole into a buttered souflee or pudding dish and bake #a_/b hour in a moderate oven2 all souflees should be served immediately on being taken out of the oven1 or they will sink and be nothing more than an ordinary pudding2 when done take it out1 sprinkle powdered sugar over and send the souflee to table in the dish in which it was baked1 either with a napkin pinned around or inclosed in a more ornamental dish2 serve with wine1 cream1 raspberry or cherry sauce4 #dig4 ,rice ,flour ,pudding 7colored74-- ,place a saucepan with #b cups milk1 #d tablespoonfuls sugar1 the grated rind of #a lemon and #a_/d teaspoonful salt over the fire2 as soon as it boils mix #d tablespoonfuls rice flour with #a cup milk1 stir into the boiling milk and stir constantly about #aj minutes2 set the saucepan into a vessel of hot water1 to keep warm2 place another saucepan over the fire with #c cups fruit juice1 #a_/b currant and #a_/b raspberry2 when it boils mix #d tablespoonfuls rice flour with #a cup claret1 add it with #a-a_/b cups sugar to the boiling juice and boil1 stirring constantly1 till contents form a smooth paste2 then take a handsome form1 brush the inside with almonds or fine olive oil1 sprinkle with coarse sugar and fill the rice mixture in alternate layers with a wet spoon into the form--first the white1 then the red1 and so on until form is filled2 smooth each layer evenly with the wet spoon2 in serving turn it out carefully and lay a border of whipped cream around it4 ,this makes a very handsome dish4 ,half the above quantities will be sufficient for a family of #h persons4 #dih4 ,rose ,rice ,pudding4-- ,place a saucepan with #a cup water and #b cups currant or raspberry juice over the fire1 add a piece of cinnamon and when it boils mix #d tablespoonfuls rice flour with #a cup water2 add it to the boiling water1 stirring constantly1 and boil about #aj minutes2 remove the cinnamon and sweeten with sugar to taste2 rinse out a form with water1 sprinkle with sugar1 pour in the contents and place the form on ice2 when cold turn it out on a dish and lay whipped cream flavored with vanilla around it2 or serve with vanilla sauce4 #dii4 ,cold ,rice ,pudding 7with ,almonds74-- ,put #a_/b pound rice covered with cold water over the fire1 boil a few minutes and drain in a colander2 return the rice to saucepan1 add #a quart milk1 #a_/b teaspoonful salt and boil till nearly tender2 then add #a cup finely chopped almonds1 #b tablespoonfuls sugar and boil till done2 rinse out a melon-shaped form1 sprinkle with coarse sugar1 pour in the rice when nearly cold and set it aside to cool2 in serving turn it out on a glass dish and serve with cold cream or fruit sauce4 #ejj4 ,rice ,snowballs 7with ,apples74-- ,place a saucepan with #a_/b pound rice covered with cold water over the fire1 boil #e minutes1 drain in a colander and rinse with cold water2 return rice to saucepan1 add #a_/b teaspoonful salt1 #a quart milk and boil till nearly done2 then set aside to cool2 pare and core #f large apples 7greenings or pippins are the best7 and put into each apple a little butter1 sugar and finely chopped lemon peel2 take #f small1 square pieces of white muslin1 such as is used for apple dumplings1 dip into hot water and dust them with flour2 spread over each cloth a layer of boiled rice about #a_/b inch thick1 put an apple in the center of each one1 fold the cloth with the rice around it so that the apple is covered with the rice1 drop them into boiling water and boil #a_/b hour2 serve with wine or lemon sauce4 #eja4 ,rice kalte ,shale 7with ,wine74-- ,boil #a cup sugar with #c cups water and the peel of #a lemon for #aj minutes1 when cold add #a bottle white wine1 the juice of #b lemons and #a_/d pound rice which has been boiled in #b waters till tender2 place the kalte ,shale on ice till wanted4 #ejb4 ,rice ,radetzky4-- ,put #a_/b pound rice covered with cold water over the fire1 boil #e minutes1 drain in a colander and rinse with cold water2 return rice to saucepan1 cover with water1 add #a_/b teaspoonful salt and boil till done and thick2 in the meantime melt #a_/b tablespoonful butter and add #d tablespoonfuls sugar2 stir this over the fire till light brown2 then add #c tablespoonfuls boiling water and the juice of #a orange and #a lemon2 let it boil up1 add the rice and let it remain a little longer over the fire2 remove from the fire1 mix it with #c tablespoonfuls rum and put it on a glass dish in layers with fruit marmalade between it2 let the last layer be rice2 cover with the whites of #c eggs beaten to a froth1 sweeten with sugar and flavor with vanilla2 sprinkle over some finely chopped almonds1 set it for a few minutes in oven1 to take color1 and serve when cold4 #ejc4 ,rice 7with ,strawberries74-- ,parboil #a_/b pound rice1 drain in a colander and rinse with cold water2 return the rice to saucepan1 cover it with water1 add the juice of #b lemons1 the peel of #a and boil till done1 but in such a manner that the kernels remain whole2 let it drain on a sieve2 then put it in a dish and pour over #a pint boiling sugar syrup2 when cold arrange the rice on a glass dish in the form of a pyramid with layers of sugared strawberries between and decorate the whole with large strawberries4 #ejd4 ,rice 7with ,apples74-- ,parboil #a_/b pound rice in water1 drain in a colander and rinse with cold water2 then place it over the fire with #a quart milk1 add #a_/b teaspoonful salt1 a piece of cinnamon and boil till tender2 transfer the rice to a dish and set it aside to cool2 in the meantime pare and cut fine #f large apples 7either greenings1 pippins or ,baldwin's72 put them on a soup plate1 sprinkle with sugar1 a little cinnamon1 the grated rind of #a lemon and a pinch of cloves2 cover them with another plate and let them stand until the rice is cold2 next butter a deep pudding dish and put the apples in the bottom of it2 then stir #b tablespoonfuls butter with #b tablespoonfuls sugar to a cream and add alternately the rice 7by spoonfuls7 and the yolks of #e eggs1 a little cinnamon and the finely chopped peel of #a lemon2 add lastly the whites beaten to a stiff froth2 spread the rice evenly over the apples1 put small pieces of butter over and then sprinkle over some sugar and finely chopped almonds2 bake #a hour in a medium hot oven2 serve with or without wine sauce4 #eje4 ,rice 7with ,marmalade74-- ,boil #a_/b pound rice the same as in foregoing recipe and press it through a sieve2 when cold stir #a_/d pound butter with #a_/b cup sugar to a cream and add by degrees the yolks of #f eggs1 the rice and lastly the whites beaten to a stiff froth2 fill this mixture into a well buttered pudding dish with layers of fruit marmalade between the rice 7let the last layer be rice7 and bake in a medium hot oven #c_/d hour2 send to table sprinkled with sugar and serve with or without sauce4 #ejf4 ,rice 7dressed with ,sugar and ,cinnamon74-- ,place a saucepan with #a cup rice covered with cold water over the fire and boil #e minutes2 pour the rice into a sieve to drain and rinse with fresh water2 return it to saucepan1 add #a_/b teaspoonful salt1 #a quart milk and boil slowly till done2 if the rice should be too thick add more milk2 when done fill the rice into a deep dish1 lay small pieces of butter all over the top and sprinkle thickly with sugar into which a little cinnamon has been mixed2 serve as a dessert4 #ejg4 ,fine ,rice ,pudding 7with ,oranges74-- ,wash #a_/b pound rice in several waters1 put in a saucepan covered with water and boil #aj minutes2 drain in a colander and rinse with water2 boil #a_/b pint white wine with #a_/b pound sugar1 the grated rind and juice of #a lemon and #a_/b pint water for #e minutes1 add the rice and boil till tender2 when done transfer the rice to a dish to cool2 place a saucepan in a vessel of hot water with #a_/b teaspoonful cornstarch1 #a_/b pint white wine1 #c eggs1 #d tablespoonfuls sugar1 the juice of #a lemon and #a_/b ounce gelatine soaked in cold water2 stir this over the fire with an egg beater until just about to boil2 remove instantly from the fire and stir for a few minutes longer2 then set it aside to cool2 rinse a nicely shaped mould with cold water1 sprinkle with coarse sugar and set it into cracked ice2 put in first a layer of rice1 then a layer of oranges which have been peeled1 cut into slices and freed of their pits1 sprinkle with sugar1 pour some of the wine sauce over it and continue alternately with the layers until the form is filled2 let it stand in ice over night2 in serving turn the rice onto a dish and garnish with sugared oranges4 #ejh4 ,fried ,rice4-- ,place #a_/b pound washed rice in a saucepan with cold water over the fire and boil #e minutes2 drain in a colander1 return rice to saucepan1 add #a quart milk1 #a_/b teaspoonful salt and boil slowly till tender2 when done remove from the fire1 mix with the yolks of #b eggs and spread it on a flat dish2 when cold cut it into strips #a inch wide and #b inches long1 brush them over with the beaten whites of eggs1 sprinkle with fine bread crumbs or cracker dust and fry in #a_/b butter and #a_/b lard to a fine golden color2 serve on a hot dish dusted with sugar4 #eji4 ,rice ,pudding 7baked74-- ,soak #a_/b pound rice for #a hour in water1 drain and boil it in water #ae minutes2 pour the rice onto a sieve and after draining it well return to saucepan2 add #a quart milk1 #c_/d teaspoonful salt and boil till tender2 add #c ounces butter1 #a_/d pound sugar and the grated rind of #a lemon2 when cold mix it with the yolks of #f eggs1 #a_/b cup finely chopped almonds and #c tablespoonfuls finely cut citron2 add lastly the whites beaten to a stiff froth2 fill the whole into a well buttered pudding dish and bake #a hour in a medium hot oven2 serve with fruit sauce4 #eaj4 ,boiled ,rice ,pudding4-- ,place a saucepan with #a_/b pound rice covered with cold water over the fire and let it boil #e minutes2 then pour it into a colander and rinse with cold water2 return the rice to saucepan1 add #a quart milk1 a piece of cinnamon1 the peel of #a lemon1 #a teaspoonful salt and boil slowly till tender 7but the kernels must be whole72 when cold stir #a_/d pound butter with #a cup sugar to a cream and add #a cup finely chopped almonds1 #a cup stoneless raisins1 #a tablespoonful finely cut preserved orange peel and the yolks of #h eggs2 add the rice and lastly the #h whites beaten to a stiff froth2 fill the mixture into a well buttered pudding form and boil #b hours2 serve with wine cream sauce made as follows3-- ,place a saucepan over the fire with #a pint white wine1 the yolks of #c eggs1 #a teaspoonful cornstarch1 the peel of #a lemon and #d tablespoonfuls sugar2 stir this with an egg beater until just about to boil2 then remove it instantly from the fire1 beat the whites to a stiff froth and mix it with the sauce2 or send cherry sauce to table with it 7see ,sauce74 ,this pudding is sufficient for #ab persons4 ,if a smaller one is desired use half the quantities4 #eaa4 ,rice ,flour ,pudding4-- ,take #a pint milk1 #b small cups rice flour1 #c tablespoonfuls butter1 the grated rind of #a lemon1 #h eggs1 whites and yolks beaten separately1 #d tablespoonfuls sugar1 #b tablespoonfuls finely cut citron and #a_/b teaspoonful salt2 put the milk with #a_/b of the butter over the fire2 mix the rice flour with a little cold water or milk1 add the salt and when the milk boils stir the flour into it2 stir until the contents have formed into a smooth paste and loosens itself from the bottom of saucepan2 remove it from the fire and set aside to cool2 stir the remaining butter to a cream and add alternately the sugar1 the yolks and the rice dough 7by a spoonful at a time72 add the lemon1 the citron and lastly the whites of eggs beaten to a stiff froth2 blend all well together2 have ready a pudding form well buttered and sprinkled with bread crumbs1 fill it with the mixture and boil #b hours2 serve with wine or cream sauce the same as in foregoing recipe2 sufficient for a family of #aj persons4 #eab4 ,rice ,flour ,pudding 7baked74-- ,place a saucepan with #a pint milk and #a tablespoonful butter over the fire and when it boils stir into the boiling milk sufficient rice flour to make a smooth dough that loosens itself from the bottom of saucepan2 then remove it from the fire and set aside to cool2 stir #a tablespoonful butter to a cream and add by degrees the yolks of #e eggs1 #e tablespoonfuls sugar1 the grated rind of #a lemon1 the dough of rice flour and lastly the stiff froth of the #e eggs2 bake #a_/b hour2 serve with wine cream sauce4 #eac4 ,rice ,pudding 7baked74-- ,place a saucepan with #a_/b pound rice covered with cold water over the fire1 let it boil a few minutes1 pour the rice into a colander and rinse with cold water2 return it to saucepan1 add #a quart milk1 #a_/b teaspoonful salt1 #a tablespoonful butter1 a piece of cinnamon1 the peel of #a lemon and boil slowly till tender2 when done remove the rice from fire and let it cool a little2 stir the yolks of #d eggs with #c tablespoonfuls sugar to a cream2 mix it with the rice1 remove the lemon and cinnamon and add lastly the whites beaten to a stiff froth2 fill the mixture into a form which has been well buttered and sprinkled with bread crumbs and bake #a hour in a medium hot oven2 when done turn the pudding onto a round plate and serve with fruit sauce4 #ead4 ,rice ,pudding 7with ,peaches74-- ,cut #ab large peaches in halves and peel and boil them in #a_/b pound sugar syrup2 crack the stones1 take out the pits1 remove the brown skins and boil the pits with the peaches2 when done transfer the fruit to a dish and set aside to cool2 put #a_/b pound rice with cold water over the fire and let it boil up2 drain in a sieve and rinse with cold water2 return rice to saucepan with #a pint sweet cream and boil till tender1 but in such a way as to leave the kernels remain whole2 when cold mix the rice with #e tablespoonfuls sugar1 #a teaspoonful vanilla extract1 #a_/d pint maraschino and #a-a_/d ounces gelatine2 put the dish in cracked ice and stir #a pint whipped cream through it2 fill into a form1 cover tightly1 pack it in cracked ice with rock salt sprinkled between it so that the whole form is completely covered with ice2 let it remain thus for #b hours2 in serving dip the form in hot water1 turn the pudding onto a round dish1 lay the peaches all over it and the pits on top of peaches2 pour the syrup around it and serve4 ,rice with apples1 pears1 apricots or any kind of fruit may be made in the same manner4 #eae4 ,rice ,pudding a la ,palerino4-- ,put #a_/b pound rice with cold water over the fire1 boil #c minutes1 pour it into a sieve and rinse with cold water2 return the rice to saucepan1 add #a bottle white wine1 the juice of #d oranges and #a_/d pound sugar and boil slowly till tender2 add #a-a_/b ounces gelatine which has been soaked in cold water and stir both till it begins to thicken2 in the meantime cut some preserved pineapples into small dice2 boil #f ounces seedless raisins in sugar syrup till tender2 put them with #a_/b pint preserved cherries on a sieve to drain2 thin #a_/d pound apricot marmalade with a little water1 add it with the pineapples1 raisins and cherries to the rice and lastly stir #a quart whipped cream through it2 fill the mixture into a pudding form1 pack it in ice and rock salt and let freeze for #d hours2 in serving dip the form in hot water1 turn its contents onto a round dish1 lay preserved apricots around it and put on top some whipped cream1 so as to make this fine dish as tempting as possible4 #eaf4 ,rice a la ,malte4-- ,boil #a pound rice #e minutes1 drain in a sieve and rinse with cold water2 return rice to saucepan1 cover with water and boil till tender1 but in such a way that the kernels remain whole2 pour the rice in a sieve and let the water drain off2 rub off the skin of #f oranges with loaf sugar and pound the sugar fine2 then peel the oranges1 divide them into quarters1 remove the pits and lay the fruit on a dish2 sprinkle #f tablespoonfuls sugar over and set them aside in a cool place2 press the juice from #f oranges2 put the rice with #a-a_/b pints white wine in saucepan1 add #a_/b pound sugar and boil till thick2 add the orange juice and the juice of #a lemon1 let it boil a few minutes longer1 remove from the fire and stir the orange sugar into it2 rinse out a form with white wine1 pour in the rice mixture and when cold put it on ice for #c hours2 in serving turn it out on a round dish and garnish with the orange quarters2 boil the juice of #c oranges with #a_/b cup sugar and #a_/b cup water to a syrup2 when cold pour some over the rice and serve the rest in a sauciere with the pudding4 #eag4 ,rice ,pudding a la ,wellington4-- ,boil #a_/b pound rice for #ae minutes in water1 drain it in a sieve and rinse with cold water2 return rice to saucepan1 add #a_/b bottle ,rhine wine1 the peel of #a lemon1 the juice of #c lemons and sweeten with sugar2 when done pour it into a border form and set it in a cool place2 in serving turn it onto a round dish1 decorate with preserved or stewed cherries and pour a little white syrup over the rice2 have ready a plombiere of frozen raspberry ice in a high pointed form and put it in the center of the rice4 #eah4 ,rice ,pudding 7with ,pineapple74-- ,take a sponge cake 7one that was baked in a round form71 hollow it out about #a-a_/b inches1 pour some ,madeira wine over and sprinkle with finely chopped almonds2 set it in a cool oven to dry a little2 then place it on a round dish with a fine napkin and cut it down to #a_/c its height into #ab pieces2 boil #c_/d pound rice #e minutes in water1 drain and rinse with cold water2 return rice to saucepan and boil it in water till nearly done2 pour it onto a sieve and drain off the water2 then return it again to saucepan with some pineapple syrup and boil till done2 mix a few tablespoonfuls finely cut pineapple with it1 fill the rice 7half warm7 into the sponge cake and decorate with slices of pineapple and preserved red cherries2 serve with apricot sauce4 ,preserved pineapple may be used for this4 #eai4 ,rice ,pudding 7with ,apples74-- ,put #a_/b pound rice in a saucepan with cold water1 let it boil #e minutes1 drain in a colander and rinse with cold water2 return rice to saucepan1 add #a pint milk1 #a_/b tablespoonful butter1 #a_/b teaspoonful salt and boil till tender2 pour into a dish to cool2 stir #b tablespoonfuls butter to a cream with #d tablespoonfuls sugar and add by degrees the yolks of #f eggs and the rice2 add #b tablespoonfuls rum and a finely minced lemon peel2 beat the whites to a stiff froth and add them to the mixture2 pare and cut into quarters #h large tart apples2 put peels and cores in a saucepan1 cover with water1 place over the fire and boil till tender2 strain through a jelly bag2 put the liquor in a saucepan and boil #e minutes2 add #a cup sugar1 the rind and juice of #a lemon and when it boils put in the apples2 boil nearly done2 remove them with a skimmer and put into a dish to cool2 butter a pudding dish and sprinkle with bread crumbs2 put in #a_/b the rice mixture1 lay over this the apples and over them the remaining #a_/b of rice2 lay a few pieces of butter on top1 sprinkle with a little sugar and cinnamon and bake #a hour in a medium hot oven2 serve with the syrup4 ,half the above quantities will be sufficient for a family of #f4 #ebj4 ,rice ,pudding 7with ,cherries74-- ,put #a_/b pound rice in a saucepan1 cover with cold water1 boil #c minutes1 drain in a colander and rinse with cold water2 return rice to saucepan1 add #e cups milk1 #a_/b teaspoonful salt and boil slowly till tender 7the kernels must remain whole72 transfer it to a dish and when cold stir #a_/d pound butter to a cream1 add alternately #d tablespoonfuls sugar1 the yolks of #f eggs1 the rice and lastly the whites beaten to a stiff froth2 butter a deep pudding dish and sprinkle with bread crumbs2 put in a layer of rice mixture1 then a layer of cherries which have been previously freed from the pits1 stewed with sugar and drained on a sieve2 or take preserved cherries1 drain off the liquor and put them between the layers of rice till the dish is filled2 let the last layer be rice2 bake #a hour in a medium hot oven2 when done decorate the top with preserved or stewed cherries and send a cherry sauce to table with it4 ,rice pudding with apricots or peaches may be made the same way4 #eba4 ,rice ,pudding 7with ,almonds74-- ,prepare the rice the same as in foregoing recipe2 when cold stir #a_/d pound butter to a cream1 add #a_/d pound sugar1 the grated rind of #a lemon1 #a cup finely chopped or ground almonds1 the yolks of #f eggs1 the rice and lastly the whites beaten to a stiff froth2 fill the mixture into a well buttered form and bake #a hour2 when done dust it with powdered sugar and serve with fruit or wine sauce4 #ebb4 ,lemon ,rice ,pudding4-- ,let #a_/b cup rice come to a boil1 drain in a colander and rinse with cold water2 return the rice to saucepan1 add #a cup milk1 #a_/d teaspoonful salt and boil till tender2 when done pour it into a dish and set aside to cool2 stir #a tablespoonful butter to a cream1 add the yolks of #d eggs1 #b tablespoonfuls sugar1 then the rice and the grated rind of #a lemon2 whip the juice of #a lemon with the whites of #d eggs to a froth1 stir into the rice mixture1 put it in a well buttered pudding dish and bake #c_/d hour2 serve with wine sauce4 #ebc4 ,rice ,scallop4-- ,place a saucepan with #a_/b pound rice and cold water over the fire1 boil #e minutes and drain in a colander2 return rice to saucepan1 add #a quart milk1 #a_/b teaspoonful salt1 a small piece of butter and boil till rice is soft and thick2 pare1 core and slice fine #aj large apples1 put them in a saucepan with #a tablespoonful butter1 #b tablespoonfuls finely cut citron1 #a_/b cup well cleansed currants1 #a_/b cup sugar and stew slowly until apples are soft2 add #a_/b cup currant jelly or fruit marmalade and set aside to cool2 butter a pudding dish1 put in a layer of rice and over it a layer of apples2 continue in this way alternately with rice and apples till all are used2 let the last layer be rice2 put little pieces of butter all over the top of rice and bake #c_/d hour2 serve either hot or cold4 #ebd4 ,cream of ,rice ,flour4-- ,mix in a saucepan #d tablespoonfuls rice flour with #a quart milk and add #d tablespoonfuls sugar1 #a ounce finely cut orange peel1 the yolks of #f eggs and the grated rind of #a lemon2 stir this over the fire until it begins to boil2 remove it from the fire1 add the whites beaten to a stiff froth and serve it when cold in a glass dish2 sprinkle it with sugar1 hold a red hot shovel over to brown the sugar and serve without sauce4 #ebe4 ,rice kalte ,schale 7with ,cream74-- ,put #a_/d pound rice with cold water over the fire1 boil #e minutes1 drain in a colander and rinse with cold water2 return rice to saucepan and add #a quart milk1 #a_/b teaspoonful salt1 a piece of cinnamon and a little vanilla and lemon peel2 when done remove peel and cinnamon and add the yolks of #d eggs and #a quart boiling hot cream2 sweeten to taste and serve when cold4 ,,note4--,milk may be substituted for cream4 #ebf4 ,rice ,jelly4-- ,mix #a_/d pound rice flour with #a quart milk and add #a_/d pound sugar1 #a_/b ounce gelatine which has been soaked for a few minutes in cold water1 #f pounded bitter almonds and a little lemon peel2 stir this over the fire constantly and boil #ae minutes2 remove lemon peel1 fill the mixture into a form which has been well rinsed out with cold water and sprinkled with sugar and set the form on ice to cool2 in serving turn the jelly out onto a dish and send fruit syrup to table with it4 #ebg4 ,apples with ,rice ,border4-- ,place a saucepan with #a_/b pound rice covered with cold water over the fire1 boil a few minutes1 drain the rice in a colander and rinse with cold water2 then return it to saucepan1 cover with #a pint milk and boil till tender and thick2 then stir through it carefully #a tablespoonful butter1 #c tablespoonfuls sugar1 the grated rind of #a_/b lemon and the yolks of #b eggs2 next butter a mould 7special moulds are made for rice border71 fill it with rice and set in a warm place for #aj minutes2 pare #ab small tart apples1 remove the cores without breaking the fruit and boil them in sugar syrup with #a tablespoonful apricot marmalade or fruit jelly2 turn the rice border onto a dish and lay little pieces of currant jelly on top of it2 pile the apples high up in the center2 reduce the syrup by boiling a little longer and pour it over the apples4 ,pears1 peaches1 apricots and cherries the same way4 ,preserved fruit may also be used4 #ebh4 ,rice ,cream4-- ,boil #f ounces parboiled rice in #c cups sweet cream and a little salt till tender2 when done mix it with #a_/b ounce gelatine which has been soaked in cold water2 when this is well mixed with the rice remove it from the fire1 add the well beaten yolks of #f eggs1 #c or #d tablespoonfuls sugar and when cold add #a glass maraschino and the #f whites beaten to a stiff froth2 fill this into a form and place it on ice to get firm2 in serving turn the cream onto a glass dish and garnish with macaroons4 #ebi4 ,rice ,cream 7with ,chocolate74-- ,place #f ounces well washed rice with cold water over the fire1 boil for a few minutes1 drain in a colander and rinse with cold water2 return rice to saucepan1 add #c cups sweet cream1 #a_/d teaspoonful salt and boil till tender2 then mix with #a ounce gelatine which has been soaked for #e minutes in cold water2 also add #f tablespoonfuls sugar1 #a teaspoonful vanilla extract1 #a_/d pound finely grated chocolate and when cold add #a pint whipped cream2 fill the mixture into a form1 bury the form in finely cracked ice with a little rock salt sprinkled between and let it remain #d hours2 in serving dip the form into hot water and turn the cream onto a glass dish4 ,,note4--,the chocolate may be left out of the cream and a chocolate sauce served with it4 #ecj4 ,rice ,cream 7with ,fruit74-- ,put #f ounces well washed rice with cold water over the fire1 let it boil a few minutes and drain and rinse it with cold water2 return the rice to saucepan1 add #c cups sweet cream1 a little salt and boil till done2 when cold mix it with #c tablespoonfuls sugar1 the grated rind of #a lemon and #a_/b ounce gelatine soaked in cold water2 when nearly cold add #a pint whipped cream and put the mixture into a form with layers of preserved fruit1 such as cherries1 peaches1 plums1 etc41 between it2 set the form into a pail with layers of cracked ice and rock salt sprinkled between2 the form should be entirely covered with ice2 set in a cold place for #d hours2 in serving turn the cream out of the form onto a glass dish and garnish with fruit jelly4 #eca4 ,rice ,croquettes 7served with ,sauce as ,dessert74-- ,parboil #a_/b pound rice for a few minutes in water and drain in a colander2 return the rice to saucepan with #a pint milk1 #c tablespoonfuls sugar1 #a_/b tablespoonful butter1 #a_/b teaspoonful salt and boil till tender2 when done remove it from the fire and mix with the yolks of #c or #d eggs1 the grated rind of #a lemon and set it aside to cool2 form the mixture into balls the size of a walnut1 dip them into beaten white of eggs1 roll them in zwieback crumbs and fry in boiling lard2 serve with wine sauce4 #ecb4 ,brioche ,dough4-- ,put #a pound flour into a dish1 add #a_/b teaspoonful salt1 make a hollow in the center1 pour #a cup warm milk in which #a yeast cake has been dissolved into the center1 mix it with some of the flour and set in a warm place for #a hour2 then stir #a_/d pound butter to a cream and add by degrees #b eggs2 mix this with the flour and yeast to a soft dough1 cover and let it rise to double its height in a warm place2 then work it through once more1 roll it out with a rolling pin about #a_/h of an inch in thickness1 cut it into rounds with a tumbler and put in the center either force meat1 fruit jelly or rice2 bend them over so that the edges meet2 wet them with beaten egg and press the edges firmly together2 set in a warm place to rise2 then brush over with beaten egg1 dust with bread crumbs and fry in hot lard4 #ecc4 ,rice ,brioche4-- ,prepare a brioche dough the same as in foregoing recipe with the addition of #b tablespoonfuls sugar and the grated rind of #a lemon2 while this is rising put #a cup rice in a saucepan with cold water over the fire1 let it come to a boil1 drain in a sieve and rinse with cold water2 return the rice to saucepan1 add #a pint milk1 #a_/b teaspoonful salt and boil till tender2 remove it from the fire and when cold mix the rice with the beaten whites of #c eggs1 #c tablespoonfuls sugar1 #d tablespoonfuls finely chopped almonds1 #b tablespoonfuls finely cut citron and #a_/d teaspoonful cinnamon2 when the dough has risen to double its height divide it into #b equal parts and roll each part out on a floured board to #a_/b inch in thickness2 spread over each part an equal portion of the rice1 fold together1 press the edges firmly1 so that the rice cannot fall out1 shape it in the form of a long square and lay in buttered tin pans2 brush over with the yolks of the #c eggs1 sprinkle thickly with finely chopped almonds and dust with powdered sugar2 set in a warm place and let it rise for #a_/b hour2 then bake in a medium hot oven about #a_/b hour2 if the oven should be too hot cover with paper2 serve with the following sauce3--,stir #b tablespoonfuls butter with #h tablespoonfuls powdered sugar to a cream and add #b eggs1 a little nutmeg and #d tablespoonfuls rum with #a teaspoonful vanilla2 stir until white2 put the bowl which holds the mixture into a vessel of boiling water1 stir over the fire1 add gradually #a cup boiling water1 stir to a creamy sauce and serve4 ,,note4--,half these quantities will be sufficient for a family of #f persons4 #ecd4 ,poveison 7with ,prunes74-- ,stew some dried prunes with a stick of cinnamon and lemon peel2 sweeten with sugar and set aside to cool2 remove the pits and chop the prunes fine2 reduce the liquor by boiling it down to #a_/b1 add the prunes and mix all together2 grate the crust from #c or #d milk rolls1 cut them into slices about #a_/h of an inch in thickness1 spread each slice with the prunes and lay #b pieces together with the prunes between them2 after all the slices have been prepared in this way lay them on a long plate1 pour some cold milk over and let them stand for #a_/b hour2 then dip them first in beaten egg and then in fine bread crumbs and fry in boiling lard2 serve them dusted with sugar4 #ece4 ,croquettes of ,nudels4-- ,prepare some finely cut nudels with #a egg and the necessary flour and boil them in milk with a piece of butter1 #b tablespoonfuls sugar and a pinch of salt2 when done transfer them to a dish and mix with the yolks of #c eggs1 the grated rind of #a_/b lemon and #c bitter macaroons broken into small pieces2 set this mixture on ice and when cold form it into round balls the size of an egg2 dip them in the white of egg1 then in boiling lard and fry in boiling lard to a fine brown2 serve with wine or fruit sauce4 #ecf4 ,apple ,croquettes4-- ,prepare a fine apple sauce1 press it through a sieve and add some finely chopped almonds and a little vanilla2 bake some thin pancakes of eggs1 milk and flour1 spread some of the apple sauce over each one1 roll them up1 turn the ends over and fasten them with egg2 dip them first into beaten egg1 then into fine zwieback crumbs and fry in boiling lard to a nice golden color2 dust them with powdered sugar and serve with a sauce made of apple jelly thinned with vanilla liquor or maraschino4 #ecg4 ,nudels 7with ,jelly74-- ,boil #b cups home-made nudels in salt water #ae minutes2 then drain in a colander1 put the nudels in a saucepan with #a tablespoonful butter and toss them over the fire till they are well mixed with the butter2 then put them in a glass dish alternately with currant or apple jelly in layers between1 cover the top with jelly and serve4 ,a cupful of freshly grated cocoanut laid over the top of this dish and dotted with small bits of jelly is a decided improvement4 #ech4 ,apple ,scallop4-- #a pound bread crumbs1 #c_/d cup sugar1 #aj large greening or pippin apples and #c_/d cup butter2 pare1 quarter and cut the apples into fine slices2 put #a_/d of the butter into a pudding dish and let it melt2 then put in a layer of bread crumbs and over them a thick layer of apples2 sprinkle over some sugar and lay little bits of butter over2 continue this way alternately with bread crumbs1 butter1 apples and sugar till all is used2 let the last layer be bread with bits of butter on top2 cover the dish and bake #c_/d hour2 shortly before the scallop is done uncover the dish and let it brown a little2 serve either hot or cold without sauce4 #eci4 ,nudel ,scallop4-- ,prepare a nudel dough of #a egg1 #a_/b teaspoonful butter1 #a tablespoonful water1 a pinch of salt and sufficient flour to make a stiff dough2 divide the dough into #d parts1 roll each part out on a paste board as thinly as possible and let them lay for #ae minutes2 then cut each part into long strips #a-a_/b inches in width2 lay #d strips on top of one another and cut them fine1 about as thick as a straw2 shake the nudels apart and spread them on a board to dry for #a hour2 then put them into boiling salted water1 boil #aj minutes and drain in a colander2 pare1 core and cut into fine slices #aj large greening apples2 put the apples in a saucepan with #a tablespoonful butter and #a_/b cup sugar1 cover and stew gently till they begin to soften2 remove them from fire1 add #a_/b cup apple or currant jelly and set aside to cool2 butter a pudding dish and put in a layer of nudels2 lay little bits of butter over and put over the nudels a layer of apples2 then nudels again2 continue in this way till all is used2 let the last layer be nudels2 mix #c eggs with #a cup milk1 a little sugar and #a teaspoonful vanilla2 pour it over the nudels and bake #c_/d hour2 serve either hot or cold4 ,,note4--,stewed prunes1 peaches or cherries may be used instead of apples4 ,this may be served without sauce4 ,,cold ,,puddings ,,made ,,with ,,milk4 #edj4 ,cocoanut ,custard ,pudding1 ,no4 #a4-- #b cups grated cocoanut1 #a cup sugar1 #e eggs and #a quart milk2 beat up the eggs to a froth1 add the sugar1 stir until melted1 then add milk and cocoanut2 butter a pudding dish1 pour in the mixture and bake till the custard thickens2 the best way to ascertain when pudding is done is to place the handle of a teaspoon into the center of the pudding2 if it is thick remove instantly and set aside in a cool place2 serve when cold in the same dish in which it was baked1 with a napkin folded around1 or place it in an ornamental dish4 #eda4 ,cocoanut ,custard ,pudding1 ,no4 #b4-- ,boil #c cups milk with #a cup sugar2 dissolve #b tablespoonfuls cornstarch in #a cup cold milk and add it to the milk2 continue the boiling for a few minutes and remove from fire2 beat up the yolks of #d eggs and after the custard has cooled a little add them to it2 when cold beat the whites to a stiff froth and stir them into the custard2 butter a pudding dish and put in #a_/b the custard and a layer of macaroons2 then a thick layer of cocoanut on top into which #b tablespoonfuls sugar have been mixed2 bake in the oven to a delicate brown color2 serve cold without sauce4 #edb4 ,pudding a la ,princess4-- ,take #a pound any kind of cake 7sponge1 pound1 cup or raisin cake71 which is several days old1 cut it into slices and lay them in a glass dish2 put on to each slice #a teaspoonful currant or apple jelly and pour #a_/b cup sherry wine and the juice of #a lemon over2 soak #a ounce gelatine in #a cup milk #ae minutes2 place a saucepan over the fire with #c cups milk1 #a_/b cup sugar1 the yolks of #f eggs and #a-a_/b teaspoonfuls vanilla extract2 stir this over the fire till nearly boiling2 then add the gelatine by degrees1 stirring constantly1 but do not allow it to boil2 as soon as gelatine is melted remove it from the fire1 set the saucepan in cold water and stir its contents till cold2 pour the custard over the cake2 beat the #f whites to a stiff froth and beat into it gradually #a_/b cup currant1 cranberry or apple jelly2 spread this meringue over the custard and dot it with little bits of jelly laid on in a pattern4 ,half the above quantities will be sufficient for a small family4 #edc4 ,cold ,sponge ,pudding4-- ,soak #a ounce gelatine in #a cup milk for #ae minutes2 place a saucepan over the fire with the yolks of #f eggs1 #c cups milk1 #f tablespoonfuls sugar1 #b teaspoonfuls vanilla extract and stir with an egg beater till nearly boiling2 add by degrees the gelatine1 beating constantly2 remove from the fire and set aside to cool1 stirring it now and then2 when cold and beginning to thicken have the whites beaten to a stiff froth and stir them lightly through the cream2 rinse out a mould with cold water1 sprinkle the inside with sugar1 pour in the mixture and set in a cool place to form2 in serving loosen the edge on top with your finger and turn the pudding onto a dish2 serve with cold fruit or claret wine sauce4 #edd4 ,chocolate ,pudding4-- ,soak #a ounce gelatine in #a cup milk2 boil #a_/d pound grated chocolate in #a cup water and add #a pint milk1 the yolks of #c eggs1 #e tablespoonfuls sugar and the gelatine2 beat this with an egg beater over the fire till nearly boiling2 remove from the fire and set aside to cool1 stirring it now and then2 when cold and beginning to thicken add the beaten whites of #f eggs2 rinse a form with cold water1 sprinkle with sugar1 pour in the mixture and set aside to form2 serve with vanilla sauce made of the #c remaining yolks4 #ede4 ,sago ,pudding4-- ,boil #a quart milk with a little salt and while boiling sprinkle in slowly #a_/d pound sago2 continue the boiling until the sago looks clear and is thick2 when done remove the saucepan to side of stove add #d tablespoonfuls sugar2 beat up the yolks of #d or #e eggs with a little cold milk1 add them to the sago and while hot add the whites beaten to a stiff froth2 turn it into a jelly mould which has previously been rinsed with cold water and sprinkled with sugar and place it on ice or in cold water till firm2 serve with fruit or vanilla sauce4 #edf4 ,sago ,pudding with ,almonds is prepared the same as in preceding recipe4 ,while the sago is boiling add #a cup finely chopped almonds4 ,walnuts or hazel nuts may be used the same way4 #edg4 ,sago ,pudding 7,allemande74-- ,boil #a quart milk with a little salt and while boiling add slowly #a_/d pound best sago1 #a_/b cup finely chopped almonds and #d tablespoonfuls sugar2 continue the boiling for #bj minutes longer1 then remove the saucepan to side of stove1 add the beaten whites of #d eggs and #a teaspoonful lemon extract2 pour the sago into a well rinsed and sugared jelly mould and set aside to cool2 put the #e yolks with #c cups milk1 #a teaspoonful cornstarch and #c tablespoonfuls sugar over the fire and stir until it begins to boil2 remove instantly1 flavor with vanilla or lemon essence and serve cold with the pudding4 #edh4 ,sago ,meringue 7with ,apples74-- ,boil #a_/d pound sago in #a quart milk with a little salt and a little butter2 in the meantime pare and core #f large apples1 put them into a long tin pan with #a quart boiling water1 cover them with another pan and boil #e minutes2 transfer the apples to a long-shaped pudding dish and put #a teaspoonful jelly into each apple2 when the boiled sago is cold mix it with the yolks of #d eggs and #d tablespoonfuls sugar2 pour this over the apples and bake in the oven2 when done draw the pudding to the front of oven2 have the #d whites beaten to a stiff froth and add #b tablespoonfuls powdered sugar and a little essence of lemon2 spread this over the pudding1 close the oven and let the pudding bake for a few minutes longer2 eat without sauce1 either hot or cold4 #edi4 ,sago ,cream4-- ,put #a_/b pound sago with boiling water over the fire1 let it boil #e minutes and drain on a sieve2 return the sago to saucepan1 add #c pints water and boil slowly #a-a_/b hours2 add #a bottle claret1 the juice of #b lemons and the rind of #a2 add sufficient sugar to sweeten and boil #a_/b hour more2 rinse out a jelly mould or small cups with cold water1 sprinkle them with sugar1 fill them with the sago cream and set in a cool place to get firm2 serve cold with whipped cream or vanilla sauce2 or take currant juice instead of wine and otherwise prepare the same as above2 when cold turn the cream onto a glass dish1 lay a border of whipped cream sweetened with sugar and flavored with vanilla around it and serve without sauce4 #eej4 ,rothe ,gruetze4-- ,stew #a_/b pound currants and #a_/b pound raspberries with #a_/b pint water about #bj minutes2 strain them through a jelly bag2 put the juice in a saucepan with the same quantity of water and add sufficient sugar to sweeten2 as soon as it begins to boil sprinkle in slowly some of the best sago1 allowing #d tablespoonfuls sago to #a quart liquid2 add a piece of cinnamon and boil slowly till sago is clear1 which will take about #a_/b hour2 stir it constantly2 turn it into cups or jelly moulds2 eat when cold with milk or cream4 #eea4 ,milk ,pudding4-- ,boil #a quart milk with #f tablespoonfuls sugar1 the peel of #a lemon and add #af sheets red gelatine which has been soaked for #e minutes in cold water2 stir until the gelatine is dissolved2 remove it from fire and add #a pint ,rhine wine2 pour it into a jelly mould which has been rinsed with cold water and sprinkled with sugar1 set it on ice to get firm and serve with vanilla or lemon custard sauce4 #eeb4 ,fruit ,custard ,pudding4-- ,dip #f small sponge cakes into the juice of #a can peaches and lay the cake in a glass dish2 lay #a_/b the peaches over the cake and pour some cold custard over it which is made as follows3--,place a saucepan with #a quart milk1 #d tablespoonfuls sugar1 the yolks of #d eggs and a pinch of salt over the fire and add #b tablespoonfuls cornstarch2 stir constantly till just about to boil2 then remove from the fire and when cold pour it over the cake and peaches2 beat the whites to a stiff froth1 mix with #b tablespoonfuls powdered sugar1 spread it over the top and serve4 #eec4 ,macaroon ,meringue4-- ,place a saucepan with #a quart milk1 the yolks of #d eggs1 #d tablespoonfuls sugar and #a tablespoonful cornstarch over the fire and stir constantly till just about to boil2 remove instantly and when cold stir #a cup finely chopped almonds through it2 put a layer of macaroons in a glass dish1 pour over #a_/b the custard1 put another layer of macaroons and then custard again2 beat the whites to a stiff froth1 add #a tablespoonful powdered sugar and spread it over the top4 #eed4 ,lemon ,custard ,pudding4-- #a quart milk1 #b tablespoonfuls cornstarch1 #c eggs1 the juice of #b lemons1 the grated rind of #a and #a_/b tablespoonful butter2 mix the cornstarch with a little cold milk2 put the remaining milk over the fire1 add the butter and as soon as it begins to boil stir in the cornstarch2 boil a few minutes1 stirring constantly2 remove from fire and when cold mix the eggs with #c_/d cup sugar1 add the lemon juice and rind1 stir this to a cream and add gradually to the cornstarch2 when well mixed fill it into a buttered pudding dish and bake till the custard is set2 serve cold4 #eee4 ,cornstarch ,pudding4-- #a quart milk1 #d tablespoonfuls cornstarch1 #e eggs1 #d tablespoonfuls sugar and #a_/d teaspoonful salt2 mix the cornstarch with a little milk2 put the remaining milk with sugar and salt in a saucepan over the fire2 as soon as it boils add the cornstarch and let it boil for a few minutes1 stirring constantly2 when done remove it to side of stove1 add the well beaten yolks of the #e eggs2 when well mixed together keeping it hot1 and beat the whites to a stiff froth and stir them into the mixture2 rinse out a mould with cold water1 sprinkle with sugar1 pour in the mixture and set either in a cool place or on ice2 serve with fruit sauce4 #eef4 ,cornstarch ,meringue4-- #a quart milk1 #d tablespoonfuls cornstarch1 #d tablespoonfuls sugar1 #d eggs and #d tablespoonfuls fruit jelly2 bring the milk to a boil and stir in the cornstarch1 which should be previously dissolved in a little cold milk2 boil a few minutes1 stirring constantly2 remove it from the fire and while yet hot stir in the yolks beaten up with the sugar and flavor with #a teaspoonful vanilla2 fill it into a glass dish2 beat the whites with #d tablespoonfuls currant or apple jelly to a froth1 spread it over the pudding and serve when cold4 #eeg4 ,armor ,pudding4-- ,boil #a quart milk with the rind of #a lemon2 dissolve #a cup cornstarch in #a cup cold milk and add it slowly to the milk1 stirring constantly2 add #c_/d cup sugar and a little salt and continue the boiling for a few minutes2 when done remove the saucepan to side of stove1 keeping it hot2 beat the whites of #f eggs to a stiff froth and mix them with the cornstarch2 turn it into a jelly mould and serve cold with strawberry or vanilla sauce4 ,the mould should be previously rinsed with cold water and sprinkled with granulated sugar4 #eeh4 ,red ,cream ,pudding4-- ,boil #a pint fruit juice and #a pint water2 add #d tablespoonfuls cornstarch dissolved in cold water1 sweeten to taste and continue the boiling for #e minutes2 remove it to side of stove1 and while yet hot mix it with the whites of #f eggs beaten to a stiff froth2 turn it into a jelly mould which has been rinsed with water and sprinkled with sugar and serve cold with vanilla sauce4 #eei4 ,floating ,island4-- ,mix #a quart milk with the yolks of #d eggs1 #d tablespoonfuls sugar and #a_/b tablespoonful cornstarch2 stir this over the fire until just about to boil2 remove instantly and add #a teaspoonful vanilla essence2 set a glass dish on a wet cloth and pour in the hot custard2 beat the whites to a stiff froth1 spread it over the custard1 sprinkle a little sugar over and cover it up for #bj minutes2 then set it on ice or in a cool place2 serve cold2 or beat the whites with #d tablespoonfuls fruit jelly to a stiff froth1 heap this meringue upon the custard when cold and dot it with bits of jelly laid all over it4 #efj4 ,banana ,float4-- ,put in a saucepan #a quart milk1 #a_/b tablespoonful cornstarch1 #a_/b cup sugar and the yolks of #d eggs2 set the saucepan in a vessel of boiling water and stir over the fire till nearly boiling2 remove instantly1 pour the custard into a dish and add #a teaspoonful lemon extract2 when cold have #a_/b dozen bananas cut into slices and stir them into the custard2 beat the whites to a stiff froth1 mix with a little powdered sugar1 cover the custard with the meringue1 set lady fingers around the edge of dish and serve4 #efa4 ,peach ,float4-- ,blanch #a cup almonds1 chop them very fine and stir into a custard made the same as in foregoing recipe2 pare and cut some ripe peaches into eighths and stir them into the custard2 put into a glass dish with meringue on top and garnish with kisses or lady fingers1 ,orange float is made the same as ,banana ,float4 #efb4 ,lemon ,custard4-- ,boil #a quart milk with #a_/b cup sugar and while boiling stir in #b-a_/b tablespoonfuls cornstarch previously wet with a little cold milk2 stir constantly and boil a few minutes2 then remove it from the fire and add #b teaspoonfuls lemon essence and the well beaten yolks of #d eggs2 turn the custard into a glass dish1 beat the whites to a stiff froth1 spread it over the top1 sprinkle a little sugar over and serve when cold4 #efc4 ,lemon ,cream ,pudding4-- ,place a saucepan over the fire with the rind of #a lemon and the juice of #c2 add #a cup sugar1 #a cup white wine and the yolks of #d eggs2 stir this until nearly boiling2 remove it from the fire and add #c_/d ounce gelatine which has been soaked for #aj minutes in cold water2 when nearly cold add #a pint sweet cream beaten to a stiff froth1 turn into a jelly mould and set on ice to get firm2 serve without sauce4 ,or put in a saucepan the yolks of #f eggs1 #a_/b pint white wine1 #f tablespoonfuls sugar1 the juice of #c lemons and the peel of #a2 stir this over the fire until it begins to boil2 remove it and add #a ounce gelatine which has been previously soaked in cold water2 stir until the gelatine is dissolved2 when nearly cold add the whites beaten to a stiff froth2 turn into a jelly mould and set on ice to get firm2 serve without sauce4 #efd4 ,custard ,bread ,pudding4-- ,mix the yolks of #d eggs with #a quart milk1 #d tablespoonfuls sugar and #a teaspoonful vanilla2 pour this into a pudding dish and lay #b slices of buttered bread on top of the custard2 bake until nearly done2 beat the whites to a froth1 mix with #a tablespoonful sugar1 spread it over the pudding and bake to a light brown color2 serve cold4 #efe4 ,custard4-- ,beat #e eggs with #a_/b cup sugar to a cream and add #a quart milk and #a teaspoonful vanilla or lemon essence2 pour this into a pudding dish and bake in a medium hot oven till done2 to ascertain when the custard is done put the handle of a teaspoon into the center of dish2 if the custard is thick and jelly-like1 and no milk is to be seen1 remove instantly from the oven and serve when cold1 or pour the custard into small cups1 set them in a long pan of hot water and bake in a medium hot oven till the custard is thick4 #eff4 ,apple ,custard4-- ,pare and core #f medium sized apples1 put them in a pan half filled with boiling water1 cover with another pan of same size and let them boil till soft all through1 but not broken2 transfer them carefully to a glass dish1 sprinkle over some sugar and when cold put #a teaspoonful apple1 currant or quince jelly in center of each apple2 pour over a cold soft custard4 ,for custard mix #a pint milk with #c well beaten eggs and add #b tablespoonfuls sugar and #a teaspoonful cornstarch2 stir over the fire till nearly boiling1 flavor with essence of lemon and set aside to cool4 #efg4 ,pineapple ,custard4-- ,pare and cut a ripe pineapple into small pieces1 taking care not to lose any of the juice2 put the fruit with sugar into a glass dish and set on ice2 boil #a pint milk2 mix #b tablespoonfuls cornstarch with #a cup cold milk1 add it with a little salt to the boiling milk and stir and boil for a few minutes2 remove from fire and add #b tablespoonfuls sugar1 the yolks of #c eggs and #a teaspoonful vanilla extract2 mix this well together and set aside2 when cold pour the custard over the pineapple2 have the whites beaten to a stiff froth1 mix a little powdered sugar through it and put on top of custard like a pyramid2 place the dish for #a_/b hour on ice before serving4 #efh4 ,strawberry ,custard4-- ,wash #a quart strawberries1 drain and put them besprinkled with sugar in a glass dish2 pour over a cold custard and finish the same as ,pineapple ,custard4 #efi4 ,peach ,custard4-- ,pare and cut into slices some ripe peaches1 sprinkle over some sugar and finish the same as ,pineapple ,custard4 ,apricot custard is made the same way4 #egj4 ,chocolate ,fruit ,custard4-- ,dissolve #c tablespoonfuls grated sweet chocolate in a little milk and mix it with a custard made the same as ,pineapple ,custard2 when cold pour it over strawberries1 pineapples1 oranges or any kind of preserved fruit and cover with the whites of #c or #d eggs beaten to a stiff froth4 ,if preserved fruit is used the syrup may be used for jelly4 #ega4 ,fruit ,custard 7with ,cake74-- ,cut some sponge cakes several days old into square pieces2 drain off the liquor from a can of peaches2 dip each piece of cake into the liquor and lay them in a glass dish2 lay the peaches between and pour a cold custard over2 spread over the top the whites of #c or #d eggs beaten to a stiff froth1 sprinkle over a little sugar and serve4 ,any kind of stale cake may be used up in this way4 #egb4 ,tutti ,frutti ,custard4-- ,cut any kind of stale cake into small pieces2 put a layer of cornstarch custard into a buttered pudding dish1 then a layer of cake2 sprinkle over the cake some finely cut citron1 raisins and currants2 continue in this way until #b layers of cake and #b of custard are in the dish2 cover the top with a meringue made of the whites of #c eggs beaten to a stiff froth1 add a little powdered sugar and bake in the oven for a few minutes1 till meringue is a light brown1 and serve4 ,the raisins1 currants and citron should be boiled for #ae minutes in a little water before adding them4 #egc4 ,apple ,custard ,pudding4-- ,pare and core #f large pippin or greening apples1 place them in a long pan with #a quart boiling water1 cover with another pan of same size and stew from #e to #h minutes1 or until a straw will penetrate through them easily2 do not allow them to break2 then remove the apples carefully to a pudding dish and put #a teaspoonful currant jelly into each apple2 stir #e eggs with #d tablespoonfuls sugar to a cream and add #a teaspoonful lemon extract and #a quart milk2 pour this over the apples and bake till custard is firm2 serve cold in the same dish in which it has been baked4 #egd4 ,peach ,meringue4-- ,boil #c cups milk with a pinch of salt1 #a_/b tablespoonful butter and #d tablespoonfuls sugar2 mix #b tablespoonfuls cornstarch with #a cup milk1 stir it into the boiling milk and continue boiling for a few minutes2 then remove from fire and set aside2 when cold mix it with the yolks of #d eggs and #a teaspoonful lemon extract2 pare and cut into halves #h or #aj large1 ripe peaches1 lay them in a well buttered pudding dish and sprinkle #c tablespoonfuls sugar over2 pour over the cornstarch and bake #bj minutes2 draw the dish to front of oven2 have the whites beaten to a stiff froth1 spread them over the top1 sprinkle a little sugar over and bake for #e minutes longer2 serve when warm with fruit sauce and when cold with cream or vanilla sauce4 ,cherries and pineapples may be used the same way4 #ege4 ,tipsy ,parson4-- ,take a sponge cake several days old1 crumble it up fine1 put a layer of it in a glass dish and pour over #a glass wine2 then add #a_/b cup finely chopped almonds1 then a layer of whipped cream2 then begin over again1 by laying another layer of cake crumbs1 almonds and cream2 continue in this way till all is used2 let the last layer be cream4 ,all kinds of cake crumbs can be used1 but sponge cake is the best4 #egf4 ,russian ,cream ,pudding4-- ,rub the skin of #b lemons and #a orange on #a_/b pound loaf sugar2 pound the sugar fine1 pour the juice of the lemons and orange over it1 add #a ounce gelatine 7which should be soaked in a little cold water71 #a pint white wine1 #d whole eggs and the yolks of #h eggs2 put this into a tin pail and set it in a vessel of hot water2 stir with an egg beater until just about to boil2 remove instantly1 add #a_/b pound sugar and stir until cold2 then add #a quart sweet cream beaten to a froth and #a_/b pint ,madeira wine or rum2 fill the cream into a form and set it on ice2 in serving turn the cream out and garnish with lady fingers and macaroons4 #egg4 ,tapioca ,pudding4-- ,wash #c tablespoonfuls tapioca1 put it into a pudding dish with #a quart milk and let it stand for #a hour2 then set the dish on the side of stove to heat gradually2 when the tapioca is soft beat up #c eggs with #c tablespoonfuls sugar1 stir them into the tapioca and flavor with #a teaspoonful lemon extract2 put small pieces of butter over the top and bake in the oven2 serve with or without sauce4 ,preserved peaches may be sent to table with it4 #egh4 ,tapioca ,meringue4-- ,soak #a_/b cup tapioca in #a quart milk for #b hours2 set the dish on the side of stove and let it heat slowly2 stir the yolks of #d eggs with #a_/b cup sugar to a cream1 add them to the pudding and flavor with #a teaspoonful vanilla2 put #a tablespoonful butter in small pieces over the top and bake till it begins to thicken2 beat the whites to a stiff froth and add #a tablespoonful powdered sugar and a little lemon extract2 draw the pudding to the front of oven1 spread the meringue over1 set it for a few minutes back in the oven and serve4 #egi4 ,tapioca ,pudding 7economical74-- ,soak #a cup tapioca in #c cups water for #c hours2 then put the tapioca into a saucepan1 set this into a vessel of hot water1 add #a cup boiling water and boil till tapioca is done 7or clear72 add #a_/b teaspoonful salt1 the juice of #a lemon and a little grated rind2 sweeten with #e tablespoonfuls sugar1 turn into a jelly mould and serve when cold with the following sauce made of #a egg1 #b teaspoonfuls cornstarch and #b cups water2 sweeten to taste2 add a little butter2 stir this over the fire till just about to boil2 add a little nutmeg1 the juice of #a lemon and serve when cold with the pudding2 or serve with custard sauce4 #ehj4 ,tapioca ,pudding 7with ,lemon ,sauce74-- ,soak #a cup tapioca in #a quart milk for #b or #c hours2 put this in a saucepan and add #a_/b teaspoonful salt and #b tablespoonfuls butter2 set the saucepan in a vessel of boiling water and boil till tapioca is soft2 turn into a jelly mould and set aside to cool2 for the sauce pare #a lemon as thinly as possible and boil the skin for #bj minutes1 changing the water #c times2 cut the peel in small strips like straws2 place a saucepan with #a cup sugar1 #a_/b cup water and the lemon peel over the fire and boil for #aj minutes2 in serving turn the pudding onto a dish and pour the cold sauce over it4 ,this pudding may be served with vanilla or lemon custard sauce4 ,tapioca prepared this way may also be put into cups4 #eha4 ,tapioca ,pudding 7with ,apples74-- ,soak #a_/b cup tapioca in cold water for #b hours2 then mix it with #a_/b cup sugar1 #a quart milk1 #d eggs and #a teaspoonful vanilla extract2 pare and core #f pippin or greening apples1 put them in a pan with water1 cover them with another tin pan and let them boil #e minutes2 remove the apples carefully1 put them into a pudding dish1 pour the tapioca mixture over them and bake in the oven2 serve with hard sauce or send it to table without sauce sprinkled with powdered sugar4 #ehb4 ,apple ,tapioca ,pudding4-- ,soak #a cup tapioca over night in #d cups water2 next morning add about #f large tart apples1 chopped very fine 7or more1 according to size71 and add #a cup sugar2 bake slowly until done2 to be eaten either warm or cold with cream4 ,a delicate dish for invalids4 #ehc4 ,farina ,custard ,pudding4-- ,boil #c tablespoonfuls farina in #a quart milk with #a_/b teaspoonful salt2 when cold mix it with #d well beaten eggs1 #a_/b cup sugar and #a-a_/b teaspoonfuls essence of lemon2 put into a pudding dish and bake till custard is set2 eat hot or cold without sauce4 ,this pudding may also be made with a meringue the same as ,cornstarch ,meringue4 #ehd4 ,rose ,pudding4-- ,soak #a ounce gelatine in #a cup cold water #ae minutes2 then add #a cup boiling water1 the yolks of #f eggs1 #f tablespoonfuls sugar1 the peel of #a lemon and #a pint white wine2 stir this with an egg beater till it nearly boils2 then remove instantly1 add a little cochineal to color it to a beautiful pink and set aside to cool2 when cold and beginning to thicken stir in the whites beaten to a stiff froth2 turn into a mould previously rinsed with cold water and sprinkled with sugar and set the form on ice for #b hours2 when ready to serve turn the pudding onto a dish and send vanilla sauce to table with it4 #ehe4 ,figaro ,pudding4-- ,soak #a ounce gelatine in a little water for #ae minutes2 place a saucepan with #a pint sweet cream1 the yolks of #d eggs and #f tablespoonfuls sugar over the fire and stir until nearly boiling2 add the gelatine and stir till it is dissolved2 remove it from the fire and set aside to cool1 stirring it now and then2 when quite cold and beginning to thicken stir in lightly #a pint whipped cream and flavor with vanilla2 rinse out a mould with cold water1 sprinkle with sugar1 fill in the cream and set in a cool place to form2 serve with cold strawberry sauce4 #ehf4 ,farina ,melusine 7with ,apples74-- ,bring #a quart milk to a boil1 add1 stirring constantly1 #a cup farina and stir until it forms into a stiff paste and loosens itself from bottom of saucepan2 transfer it to a dish2 when cold stir #b tablespoonfuls butter to a cream and add alternately the yolks of #f eggs1 the farina1 #d tablespoonfuls sugar1 the rind of #a lemon and lastly the beaten whites2 pare and core #h large tart apples1 put them in a long pan over the fire1 add #a quart boiling water1 cover with another pan of same size and steam them #e minutes 7no longer72 then remove carefully1 lay them into a long shaped pudding dish1 put a teaspoonful jelly into each apple and pour the farina mixture over so the apples are entirely covered2 bake in a medium hot oven about #c_/d hour and serve with the following sauce3--,stir #b tablespoonfuls butter with #a cup powdered sugar to a cream1 add the yolks of #b eggs1 #b tablespoonfuls rum or ,cognac1 a little nutmeg and lastly the whites beaten to a stiff froth2 sufficient for a family of #h persons4 #ehg4 ,farina ,beignets4-- ,bring #a pint milk with #a tablespoonful butter to a boil and add1 stirring constantly1 #a cup farina2 continue stirring until it loosens itself from the bottom of saucepan2 transfer the farina to a dish and when cold mix it by degrees with the yolks of #c eggs1 the grated rind of #a lemon and #a tablespoonful sugar2 divide this into equal parts the size of an egg1 roll them into oblong shapes1 dip them into the beaten whites1 roll in fine bread crumbs and fry in boiling lard2 serve them dusted with sugar or send fruit sauce to table with them4 #ehh4 ,farina ,pudding 7without ,eggs74-- ,boil #c pints milk with a little salt and while boiling sprinkle in slowly #e tablespoonfuls farina2 set the saucepan with the farina in a vessel of hot water and continue the boiling for #c_/d hour2 pour it into a jelly mould which has been rinsed with cold water and sprinkled with sugar and serve cold with either wine fruit or vanilla sauce2 or sprinkle with sugar4 ,this pudding may also be eaten with cream or milk1 and is also nice cut into slices and fried2 or dip the slices into beaten egg1 roll in fine bread crumbs1 fry and serve for breakfast with meat4 #ehi4 ,farina ,koch 7with ,chocolate74-- ,boil #c cups milk1 add #e tablespoonfuls farina and stir constantly until thick2 transfer to a dish and when cold stir #b tablespoonfuls butter to a cream1 add by degrees the yolks of #e eggs1 #c tablespoonfuls sugar and add the farina by a spoonful at a time2 add lastly the whites beaten to a stiff froth2 divide the mixture into #b halves2 mix #a_/b with #b ounces grated vanilla chocolate2 put first a layer of the white farina mixture1 then a layer of the chocolate mixture into a well buttered pudding dish2 repeat this operation1 lay on top some almonds cut into strips1 sprinkle over some sugar and bake #c_/d hour in a medium hot oven2 it may be served with or without sauce2 send to table in the same dish in which it was baked2 either set in a silver dish or pin a napkin around it4 #eij4 ,farina ,souflee 7with ,almonds and ,raisins74-- ,boil #a_/d pound farina in #b-a_/b cups milk and #a-a_/b tablespoonfuls butter until thick2 when cold mix it with the yolks of #f eggs1 #c tablespoonfuls sugar1 a little salt1 #b ounces finely chopped almonds1 #aj bitter almonds1 #b ounces seedless raisins and the #f whites beaten to a stiff froth2 bake in a buttered form and serve as soon as done with raspberry or wine sauce4 #eia4 ,farina ,pudding 7with ,almonds74-- ,boil #a quart milk and while boiling sprinkle in slowly #d tablespoonfuls farina2 add #d tablespoonfuls finely chopped almonds and continue boiling for #bj minutes2 sweeten with #d tablespoonfuls sugar2 when done remove from fire and add the yolks of #d eggs2 pour it into a glass dish1 beat the whites with #d tablespoonfuls currant1 apple or cranberry jelly to a stiff froth and spread it over the pudding2 serve with claret sauce made as follows3--,put #a_/b pint water with #c slices of lemon1 a piece of cinnamon and #b cloves over the fire and boil #e minutes2 then add #a teaspoonful ,bermuda arrowroot and boil #b minutes2 take it from the fire1 add #a_/b pint claret1 sweeten with sugar1 strain and serve with the pudding when cold4 ,if arrowroot is not handy use cornstarch4 #eib4 ,fine ,farina ,pudding 7boiled74-- ,boil #a cup farina in #a pint milk with a little salt and #a_/b tablespoonful butter until it becomes thick and loosens itself from bottom of saucepan2 when cold stir #a_/d pound butter to a cream and add alternately #e tablespoonfuls sugar1 the yolks of #h eggs and the boiled farina by a spoonful at a time2 add lastly the beaten whites and grated rind and juice of #a lemon2 butter a pudding form1 sprinkle with fine bread crumbs1 fill in the mixture1 close tightly and boil #b hours2 serve with wine cream sauce 7see ,sauce74 ,,note4--,this pudding should be served as soon as taken out of the form4 #eic4 ,farina ,souflee4-- ,bring #a pint milk with #a tablespoonful butter to a boil and add by degrees1 stirring constantly1 #a cup farina2 continue stirring until it has formed into a stiff paste and loosens itself from bottom of saucepan2 then transfer it to a dish and set aside to cool2 stir #a tablespoonful butter to a cream and add alternately the yolks of #e eggs1 #d tablespoonfuls sugar1 the grated rind of #a lemon and the farina paste by a spoonful at a time2 stir with a potato masher until all is well mixed2 add lastly the whites beaten to a stiff froth2 fill the mixture into a well buttered pudding form and bake #c_/d hour2 dust the souflee with sugar and serve as soon as done2 send raspberry or any kind of fruit sauce to table with it4 #eid4 ,farina ,mush4-- ,put #a quart milk in a saucepan over the fire and when it boils add gradually1 stirring constantly1 #a cup farina2 add #a_/b teaspoonful salt1 a small piece of butter and continue stirring and boiling for #aj minutes2 then add by degrees #a pint milk and boil a few minutes longer2 serve on a dish dusted with sugar and if the flavor is liked sprinkle a little cinnamon over2 some finely chopped almonds may be added if liked2 or put the farina into a dish1 sprinkle thickly with sugar and hold a red hot poker over it to brown the sugar4 #eie4 ,farina ,pudding 7cold74-- ,boil #a quart milk with #a_/b teaspoonful salt1 #a_/b tablespoonful butter and while stirring constantly sprinkle in slowly #e tablespoonfuls farina2 continue the boiling for #bj minutes2 when done remove it to side of stove1 add #d tablespoonfuls sugar1 the yolks of #d eggs1 and while hot add the whites beaten to a stiff froth2 fill this into a form1 set it in a cool place and serve with strawberry sauce made as follows3--,place a saucepan over the fire with #a cup water2 dissolve #a heaping teaspoonful cornstarch in a little cold water1 add it to the contents of saucepan1 boil for a few minutes1 transfer to a dish and mix with the juice of #a_/b lemon1 a little ,rhine wine and #a_/b pint fresh strawberry juice4 #eif4 ,fine ,farina ,pudding 7with ,vanilla ,sauce74-- ,boil #e tablespoonfuls farina in #a quart milk with a little salt the same way as in preceding recipe2 as soon as done add #d tablespoonfuls sugar1 and while hot mix it with the whites of #f eggs beaten to a stiff froth2 fill the mixture into a jelly mould which has been rinsed with cold water and sprinkled with granulated sugar and set on ice to cool2 put the #f yolks with #a quart milk and #d tablespoonfuls sugar over the fire and stir until just about to boil2 remove instantly from the fire and flavor with essence of vanilla4 #eig4 ,figaro ,pudding4-- ,boil #a pint milk with a little salt and #a tablespoonful butter and while boiling sprinkle in slowly #h tablespoonfuls farina2 stir and boil till the farina is thick and loosens itself from bottom of saucepan2 remove it to a dish to cool2 stir #a tablespoonful butter to a cream and add alternately the yolks of #h eggs1 #f tablespoonfuls sugar1 the grated rind of #a lemon and the boiled farina by a spoonful at a time2 add lastly the whites beaten to a stiff froth2 now divide this mixture into #c parts2 color first part by stirring a few spoonfuls cocoa into it2 add to second part a little cochineal for the red2 the third part leave white2 put this into a well buttered form in #c layers and boil #b hours2 serve with wine cream sauce4 #eih4 ,apples au beurre4-- ,pare1 cut and quarter #ab large tart apples1 remove the cores and put the apples in a wide kettle with #a_/d pound melted butter1 #a_/d pound sugar and #a teaspoonful vanilla extract2 cover and let them simmer over a slow fire for #aj minutes2 then turn each piece over1 add #b tablespoonfuls water and let them stew till tender1 but not broken2 transfer the apples to a dish2 pile them up high in center2 add #d tablespoonfuls apple jelly to the syrup1 let it boil up and if too thick add a little more water2 pour it over the apples and lay around the edge fleurons of puff paste4 #eii4 ,apple ,meringue4-- ,pare1 core and cut into quarters #ab large tart apples and stew them the same as in foregoing recipe2 put the cores and peels covered with water over the fire and boil to a pulp2 strain through a jelly bag2 measure the liquor2 allow for #a pint liquor #a pound sugar2 boil the liquor #aj minutes2 then add the sugar2 stir until melted2 then remove from fire2 pile the apples up high in a dish1 pour over the jelly and when cold cover with a thick layer of meringue2 set it for a few minutes in a cool oven and serve when cold4 ,apple marmalade may be used instead of apple jelly and put into the dish in alternate layers with the apples4 #fjj4 ,apples 7with ,whipped ,cream74-- ,pare1 core and cut into quarters #a dozen large tart apples2 boil them in rich sugar syrup till tender1 but not broken2 remove the apples carefully to a glass dish2 boil the syrup a little longer and pour it over the apples2 when cold put over a thin layer of currant jelly and over this a thick layer of whipped cream sweetened with sugar and flavored with vanilla4 #fja4 ,peches a la ,conde4-- ,boil #aj ounces rice for #e minutes in cold water1 drain in a colander and rinse with cold water2 return the rice to saucepan with #a-a_/b pints sweet cream and boil until tender and thick2 then add #a-a_/b tablespoonfuls butter1 #d tablespoonfuls sugar1 a pinch of salt1 #b teaspoonfuls vanilla extract and the yolks of #d eggs2 butter a plain border mould1 dust well with flour1 put in the rice and bake #ae minutes2 then set it in a warm place2 pare and cut into halves #a-a_/b dozen peaches and boil them in sugar syrup till a straw will pierce through them easily2 take the fruit out carefully and lay it on a sieve to drain2 crack the pits1 take out the kernels1 scald them in boiling water1 remove the brown skins and cut the kernels into strips2 put them into the peach syrup and boil slowly till syrup begins to thicken2 put the peaches back into the syrup and set them in a warm place2 shortly before serving turn the rice border onto a round dish1 put the peaches in center1 pile them up1 pour the syrup over the fruit and a little over the border and serve at once4 ,apricots1 apples or pears the same way4 #fjb4 ,apricots a la parisienne4-- ,pare #ab or #ae ripe apricots1 cut them in halves and boil in sugar syrup2 take them out and set aside to cool2 boil #c cups milk with #a_/b tablespoonful butter1 #d tablespoonfuls sugar and a pinch of salt2 mix #d tablespoonfuls cornstarch with #a cup cold milk1 stir it into the boiling milk and continue stirring and boiling for a few minutes2 remove to side of stove1 add the yolks of #d eggs and #b teaspoonfuls vanilla extract2 and while hot stir in the #d whites beaten to a stiff froth2 rinse out a border mould with cold water1 sprinkle thickly with granulated sugar1 put in the cornstarch mixture and set on ice to cool2 shortly before serving turn the border onto a round dish and pile the apricots high up in the center2 reduce the syrup by boiling it a little longer and pour over the fruit and border when cold4 ,made of apples1 peaches1 pears1 cherries1 pineapples1 currants or raspberries the same way4 ,,note4--,stewed cherries or finely cut pineapples may be stirred into the cornstarch before putting it into the form and the border4 ,when turned on the dish it may be decorated with fresh strawberries1 cherries or raspberries4 ,the cornstarch may be put into a round form4 ,when turned out onto a dish lay the fruit all over it1 cover the whole with a meringue and serve the syrup the fruit was boiled in as a sauce with it2 or serve vanilla sauce with it4 #fjc4 ,pineapple ,croutes4-- ,pare and cut a small pineapple into small pieces and boil them in sugar syrup till tender2 take the pineapple out and reduce the syrup by boiling it down2 cut a loaf of stale bread into slices #a_/d inch in thickness1 cut the slices into rounds with a cake cutter and toast them to a handsome brown color2 lay them in a pan and dust with sugar2 set them for a few minutes in a hot oven to glaze2 spread a thick layer of apple marmalade over the bottom of a round dish2 also spread each piece of toast with the marmalade2 set them around the edge of dish1 pour over some of the syrup and put the pineapple in the center4 ,brioche when a few days old may be used instead of bread4 #fjd4 ,cherry ,croutes are made the same as ,pineapple ,croutes4 ,peach ,croutes and ,apricot ,croutes are also made the same as ,pineapple ,croutes4 #fje4 ,apples in ,jelly1 ,no4 #a4-- ,pare #a dozen ,spitzenberg apples and remove the cores with an apple corer without breaking the fruit2 put a wide kettle or saucepan over the fire with sufficient water to cover the apples1 let it come to a boil1 put in the apples and boil till a straw will easily pierce through them2 then transfer them carefully to a long glass dish2 boil the liquor down to #a quart and add #a cup sugar and #a ounce gelatine soaked for #ae minutes in a little cold water2 stir it into the apple syrup1 boil for a few minutes and then set aside2 when nearly cold pour the syrup over the apples and set on ice to get firm2 serve with whipped cream or vanilla sauce4 ,peaches1 pears or quinces are made the same way4 ,finely chopped nuts sprinkled over before the jelly has hardened or freshly grated cocoanut sprinkled over is a great improvement4 ,half these quantities will be sufficient for a family of #f4 #fjf4 ,apples in ,jelly1 ,no4 #b4-- ,pare #a dozen pippin or greening apples1 remove the cores without breaking the fruit and lay the apples into water with the juice of #a lemon 7this will keep them from turning72 put the peels and cores of apples into a kettle1 cover with water and boil until soft2 strain first through cheesecloth and then through a flannel bag till the liquor is clear2 return the liquor to kettle and when it boils put in the apples2 boil until a straw will easily pierce through them2 then remove the apples carefully to a glass dish2 measure the apple water and allow #a pound sugar for #a pint water2 boil the liquid #bj minutes2 then add the sugar1 boil #c minutes and let it cool off a little2 then pour it over the apples and serve when cold without sauce4 #fjg4 ,apples 7with ,custard74-- ,pare1 core and cut into quarters #f large pippin or greening apples2 put #a_/b cup sugar with #a cup water in a wide1 low pan over the fire and boil #b minutes2 put in as many apple quarters as will lay in without crowding one another2 boil until a straw will pierce through them easily2 then take the apples out with a skimmer1 lay them in a pudding dish and boil the remaining apples the same way2 when the apples are all done and laid in the dish make a custard in the following way3--,beat #e eggs until very light and add #d tablespoonfuls sugar1 #a teaspoonful vanilla and #a quart cold milk2 pour this over the apples and bake till the custard is firm2 when done remove the dish from oven and serve when cold with a napkin folded around the dish4 #fjh4 ,apples 7with ,currant ,jelly74-- ,take #f large greening apples1 #a cup currant jelly and #a cup sugar2 pare1 core and cut the apples into quarters and lay them in cold water2 put the cores and peels in a saucepan1 cover with water and boil till tender2 strain them through a jelly bag and return liquid to saucepan2 as soon as it boils put in some of the apples 7not too many at once1 so they do not crowd one another7 and boil until a straw will easily pierce through them2 then take them out carefully1 lay on a dish to cool and boil the remaining apples the same way2 when all are boiled again strain the liquid and boil it #bj minutes2 then measure it2 add to #a pint liquid #a pound sugar and stir until sugar is dissolved2 then add the currant jelly and stir and boil #b minutes2 then remove from fire2 rinse out a mould with cold water1 sprinkle with sugar1 lay in the apple quarters and pour the liquid when nearly cold over them2 set on ice to get firm2 in serving turn them onto a dish and lay a circle of whipped cream around the dish or the whites of #c eggs beaten to a stiff froth and mixed with #a tablespoonful powdered sugar2 put the yolks of the #c eggs with #b tablespoonfuls sugar and #a pint milk in saucepan and stir over the fire till just about to boil2 add #a teaspoonful vanilla and when cold serve with the apples4 ,this makes a pretty dish for supper or dessert4 #fji4 ,steamed ,apples4-- ,pare and core #a_/b dozen large tart apples and stick #f cloves all around into each apple2 put them in a pan1 put a little sugar into each apple and pour some boiling water in the pan2 cover and steam them on top of the stove until a straw will penetrate through them easily2 transfer the apples to a dish and set aside to cool2 boil the peels and cores in water till soft2 then strain through a jelly bag1 add the water the apples were boiled in and boil the two together #bj minutes2 then add for #a pint liquid #a pound sugar and boil #aj minutes more2 put #a teaspoonful currant jelly into each apple and set aside to cool2 arrange the apples neatly in a long dish1 pour the apple jelly over them and set in a cool place till wanted4 #faj4 ,baked ,apples1 ,no4 #a4-- ,pare some large greening or pippin apples and remove the cores without breaking the fruit2 set the apples in a shallow tin pan1 fill them with sugar and pour a little water in bottom of pan2 set them in a hot oven to bake till done2 care should be taken not to have them broken2 when done remove them from oven1 pile up high in a glass dish and dust with fine sugar4 #faa4 ,baked ,apples1 ,no4 #b4-- ,wash and dry some large tart apples and remove the cores without breaking the fruit2 set them in a long pan1 add a little water and bake in a hot oven2 when done transfer them to a dish1 sprinkle over some sugar and serve hot4 #fab4 ,baked ,apples and ,cocoanut4-- ,pare and core #f large greening apples without breaking them1 set in a pan and fill each apple with sugar2 boil the peels and cores in water till soft and strain them through a bag2 pour the liquor over the apples1 cover with another pan and boil on top of stove till they are half done2 transfer the apples to another pan1 sprinkle them thickly with freshly grated cocoanut mixed with sugar and set in oven to bake till done and to a light brown2 in the meantime strain the liquor the apples were boiled in into a saucepan and measure it2 allow for #a pint liquid #a pound sugar and boil #e minutes2 when the apples are done remove them to a glass dish1 pour over the apple syrup and sprinkle a thick layer of fresh cocoanut and sugar over2 serve when cold4 #fac4 ,pound ,sweets 7baked74-- ,remove the cores from #a_/b dozen pound sweet apples without breaking them2 put them in a long1 shallow tin pan1 add a little water and bake till tender2 remove them to a glass dish1 put into each apple #a teaspoonful apple or currant jelly and dust them over with sugar2 serve with or without sweet cream4 #fad4 ,pound ,sweets 7in ,syrup74-- ,pare1 core and cut into halves #a_/b dozen large sweet apples and lay them in cold water with a little lemon juice or a little vinegar2 put the cores and peels over the fire1 cover with water and boil till soft2 strain through a coarse bag1 return the liquor to saucepan and add the juice of #a lemon1 a little of the rind and #a cup sugar2 as soon as it boils put in the apples2 let them boil until a straw will pierce through them easily2 remove the apples to a dish and strain the liquor over them2 serve when cold4 ,a few whole cloves and a piece of cinnamon may be added if the flavor is liked4 #fae4 ,apples ,baked with ,jelly4-- ,pare and core #f good sized greening or pippin apples and stick cloves all around the top near the opening into each one2 put them in a tin pan in a hot oven1 add #a_/b cup water and bake till done2 put the peels and cores in a saucepan1 cover with water and boil till tender2 strain through a jelly bag1 return the juice to saucepan and boil #bj minutes2 then add for #a pint juice #a pound sugar and boil #aj minutes2 remove the apples to a glass dish1 pour the apple jelly over them and serve cold4 #faf4 ,apple a la ,neige4-- ,pare1 core and cut into quarters #f large tart apples2 put them in saucepan with the peel of #a_/b lemon1 #a_/b cup water and cover and stew till the apples fall apart2 then press them through a coarse sieve or colander 7the former is the best71 add #a_/b cup sugar and set aside2 when cold beat the whites of #f eggs to a stiff froth1 slowly add the apple sauce and continue the beating for #a_/b hour2 heap it on a glass dish1 set lady fingers divided in two all around the dish with bits of currant jelly between and serve with the following sauce3--,stir the yolks with #d tablespoonfuls sugar and #a teaspoonful vanilla extract to a cream2 add slowly #a pint cold milk and serve with the above dish4 ,this is a pretty supper dish and a nice dessert4 ,this dish may be made of peaches or cranberries the same way4 #fag4 ,apple ,sauce4-- ,pare1 core and cut into small pieces #ab good sized tart apples1 put them into a saucepan with #a_/b pint water and cover and stew till tender2 add #a cup sugar1 press it through a sieve or colander1 pour into a glass dish and serve either warm or cold4 #fah4 ,apple ,sauce 7economical74-- ,wash #a dozen tart apples and cut them into pieces2 put them over the fire in a porcelain-lined or agate saucepan1 add #a cup water1 cover tightly and stew till tender2 when done press them through a sieve or colander 7the former is best71 sweeten with sugar and serve4 ,apple sauce made in this way needs only half the apples1 and is equally as nice when made right as if the apples were peeled4 ,apples should never be stewed in rusty tins or iron pots1 as they will spoil the appearance of the sauce4 ,take either a porcelain-lined saucepan1 an agate kettle1 a new tin kettle or pan or a stone saucepan4 ,either of these are good for stewing fruit in4 #fai4 ,apples ,stewed with ,lemons4-- ,pare1 core and quarter #ab good sized tart apples2 put a kettle over the fire with #a quart water1 #a cup sugar1 #a large lemon cut into thin slices and freed from the pits and boil for a few minutes2 then put in the apples and boil until a straw will pierce through them easily2 then remove from fire1 put the apples into a dish and pour the strained syrup over them2 serve either warm or cold4 #fbj4 ,apples ,stewed ,whole with ,currants4-- ,pare and core #a dozen medium sized tart apples without breaking them2 boil #a cup sugar with #a pint water to a syrup1 put in the apples and boil till a straw will pierce through them easily2 then take out the apples carefully2 put #a_/b cup well washed and dried currants into the syrup and boil #e minutes2 pour it over the apples and serve when cold4 ,finely cut citron or seedless raisins may be used instead of currants1 or use all three together4 #fba4 ,stewed ,dried ,apples4-- ,wash and soak the apples for #a hour1 put them in a saucepan1 cover with cold water 7or put them on with the water they were soaked in71 cover1 boil slowly till tender and sweeten them with sugar2 serve either hot or cold4 #fbb4 ,stewed ,evaporated ,apples4-- ,wash #a_/b pound evaporated apples in several waters1 put them in a saucepan1 cover with cold water and boil till tender2 add #a_/b cup sugar and boil for a few minutes2 transfer them to a dish and serve either hot or cold2 or press the apples when done through a sieve and serve in a glass dish4 #fbc4 ,peaches ,stewed ,whole4-- ,pare #a quart small peaches2 boil #a cup sugar with #a cup water for a few minutes1 put in the peaches and boil till the fruit shows signs of baking2 then remove and when nearly cold pour them into a glass dish and serve cold4 ,apricots are stewed the same way4 #fbd4 ,stewed ,dried ,peaches4-- ,wash and soak #a_/b pound dried peaches for several hours in cold water1 put them with the water they were soaked in over the fire and boil slowly till tender2 add sufficient sugar to sweeten and let them boil for #b minutes longer2 transfer the fruit to a dish and serve cold4 #fbe4 ,stewed ,cherries4-- ,remove the pits from #b pounds cherries2 boil #a cup sugar with #a pint water to a syrup1 put in the cherries and boil #c minutes2 pour them into a dish and serve when cold4 ,if the cherries are tasteless add the juice of #a lemon or use #a cup water1 #a cup red wine and a stick of cinnamon4 ,if the cherries are small stew them with the pits4 #fbf4 ,stewed ,quinces4-- ,pare and cut the quinces into quarters and lay them in cold water2 put the peels and cores over the fire1 cover with water and boil till tender2 strain them through a coarse bag made of double cheesecloth2 put the liquor over the fire and when it boils add the quinces and boil till they are soft2 then add sufficient sugar to sweeten1 boil for a few minutes1 pour them into a dish and set aside to cool till wanted4 #fbg4 ,stewed ,dried ,apricots4-- ,wash and soak #a_/b pound dried apricots for #b hours in cold water1 put them with the water they were soaked in over the fire and boil till done2 if the water boils away add more2 add lastly sufficient sugar to sweeten and serve when cold4 ,dried cherries are stewed the same way4 #fbh4 ,baked ,pears4-- ,remove the eyes from #a dozen nice1 ripe pears1 put them in a pan with #a cup water1 sprinkle over a little sugar and bake till done2 remove them to a glass dish1 pour over the syrup from pan1 sprinkle with sugar and serve cold4 #fbi4 ,stewed ,pears4-- ,pare #b dozen stewing pears 7if they are large cut them in halves or quarters1 if small leave them whole72 put a kettle with #a cup sugar and #b cups water over the fire and boil a few minutes2 put in the pears and stew till done2 pour them into a dish and serve cold4 ,if the syrup should be too thin a teaspoonful cornstarch wet with cold water may be added and boiled with them for a few minutes4 ,a little claret1 cinnamon1 lemon juice and rind may also be added if liked4 #fcj4 ,stewed ,dried ,pears4-- ,wash and soak #a pound dried pears for #b hours2 put them over the fire1 covered with cold water1 add a small stick of cinnamon1 a little lemon juice and peel and boil until nearly done2 then add #e tablespoonfuls sugar and boil till done4 #fca4 ,stewed ,dried ,prunes4-- ,wash #a pound dried prunes in several waters1 put them in a saucepan1 cover with cold water1 add the juice and rind of #a lemon and stew till tender2 if the water boils away add more2 when done add #d tablespoonfuls sugar1 pour them into a glass dish and serve cold4 ,if the liquor of the prunes should be too much or too thin dissolve a little cornstarch in cold water1 add it to the prunes and let them boil for a minute2 but care must be taken not to get them too thick4 #fcb4 ,prunelles4-- ,wash #a_/b pound prunelles in several waters and soak them for #b hours in cold water2 then put them over the fire with the same water they were soaked in to boil slowly till tender2 when nearly done add #a cup sugar and boil till done2 pour them into a dish and serve when cold4 ,if not sweet enough add more sugar4 #fcc4 ,stewed ,cranberries4-- #a quart cranberries1 #b cups sugar and #a cup water2 wash and pick over the cranberries carefully1 put them in a saucepan with #a cup water1 cover and stew till tender2 then strain them through a sieve2 return the pulp to saucepan and boil for a few minutes2 add the sugar and stir and boil just long enough to melt the sugar2 rinse out a mould with cold water and sprinkle with granulated sugar2 pour the cranberries when nearly cold into the mould and set it in a cool place to get firm4 #fcd4 ,stewed ,huckleberries4-- ,pick over #a quart huckleberries1 put them in a colander and rinse with cold water2 put a saucepan with #a_/b cup sugar and #a_/b cup water over the fire and add the juice of #a lemon2 when it boils add the huckleberries1 cover and stew slowly #aj minutes2 add #a teaspoonful cornstarch wet with cold water and boil for #a minute2 remove the berries from the fire1 add #a_/b cup port wine1 pour them into a dish and serve when cold4 ,they are excellent when eaten with ,german pancake1 fried bread or ,french toast4 ,or put the huckleberries with #a_/b cup water1 a little lemon juice 7or #a tablespoonful vinegar7 and a small stick of cinnamon in a saucepan over the fire1 boil #h or #aj minutes and sweeten them to taste2 break #b or #c zwiebacks into small pieces1 put them in a dish and pour the huckleberries over them2 remove the cinnamon and serve when cold4 #a_/b cup claret added to the huckleberries adds greatly to the flavor4 #fce4 ,stewed ,rhubarb4-- ,pare and cut #b bunches rhubarb into small pieces and put over the fire in a porcelain-lined or agate saucepan2 add #a_/b cup water and boil till soft2 add #a-a_/b cups sugar or sweeten to taste2 boil until the sugar is dissolved1 pour into a dish and serve cold4 #fcf4 ,stewed ,rhubarb 7with ,eggs74-- ,stew the rhubarb the same as in foregoing recipe and take it from the fire2 beat #c eggs to a froth and add #b tablespoonfuls cold water2 then stir in the rhubarb a little at a time2 mix well together and serve cold4 ,if stewed rhubarb is too thin add #a teaspoonful cornstarch wet with cold water and let it boil #a or #b minutes4 #fcg4 ,compote of ,gooseberries4-- ,select #a quart large gooseberries1 remove heads and stems and wash and drain them2 put them in a kettle1 cover with boiling water and boil #e minutes2 pour in a colander to drain2 boil #a cup sugar with #a_/d pound water to a syrup and add #c_/d cup white wine2 put the gooseberries in a porcelain or glass dish and pour the syrup over them2 serve when cold4 #fch4 ,compote of ,strawberries4-- ,press out the juice from #a pint large1 ripe strawberries and mix it with #f tablespoonfuls sugar2 shortly before serving wash and drain #a-a_/b quarts large1 ripe strawberries1 put them into a glass dish1 sprinkle over #c tablespoonfuls sugar1 pour in half of the cold syrup1 shake them up1 pour over the other half and serve at once4 #fci4 ,compote of ,cherries4-- ,remove the pits from #b pounds large cherries2 boil #a-a_/d cups sugar with #c_/d cup water to a syrup1 put in the cherries and boil #b minutes2 pour them into a dish1 cover with paper and set in a cool place2 when cool drain off the syrup and reduce it to one-half by boiling it down2 then set aside to cool2 in serving put the cherries into a glass or fine porcelain dish and pour the cold syrup over them4 #fdj4 ,compote of ,raspberries4-- ,pick over carefully #a-a_/b quarts raspberries1 put them in a glass dish and set on ice2 shortly before serving sprinkle over #b tablespoonfuls sugar2 press out the juice of #a pint raspberries1 put the liquid with the same quantity of sugar over the fire and boil #aj minutes2 let it get cold and pour the syrup just before serving over the raspberries4 ,currant juice may be used instead of raspberry juice4 ,a compote may also be prepared with half currants and half raspberries4 #fda4 ,compote of ,greengages 7or large ,egg ,plums74-- ,select #c dozen ripe plums1 either greengages or the large egg plums1 prick them with a needle all around the stem1 put them in a kettle with boiling water and let them boil #cj minutes2 drain them on a sieve2 boil #a-a_/b cups sugar with #a cup water to a syrup2 put the plums in a dish1 pour the boiling syrup over1 cover with paper and set them in a cool place for #b hours2 then drain off the syrup and reduce to one-half by boiling it down2 arrange the plums nicely in a dish and pour the cold syrup over them4 #fdb4 ,compote of ,plums4-- ,choose #c dozen large blue plums1 cut them open on side1 remove the pits and pare off the skins2 boil #a cup sugar with #a cup water1 put in the plums and boil a few minutes2 pour them into a dish1 cover with paper and let them cool2 when cold pour the plums onto a sieve and drain off all the liquid2 put the syrup over the fire and boil #aj minutes2 when cold put the plums into a glass dish and pour the cold syrup over them4 #fdc4 ,compote of ,oranges4-- ,pare and cut #aj large oranges into slices1 remove the pits and sprinkle #f tablespoonfuls sugar over them2 let them stand #a hour2 drain off the syrup1 put it over the fire1 add the juice of #a lemon and boil slowly #h minutes2 then set aside to cool2 just before serving pour the syrup over the oranges and send to table in a glass dish4 #fdd4 ,compote of ,prunes4-- ,wash #a pound ,french prunes in several waters1 put them in a saucepan1 add sufficient red wine to cover1 add a small piece of whole cinnamon and the peel of #a lemon and boil slowly for #b hours1 or until they are soft2 when done add #d tablespoonfuls sugar and as soon as melted remove them from the fire2 serve when cold in a glass dish4 #fde4 ,compote of ,raisins4-- ,remove the pits from #a pound large raisins1 put them in a saucepan with #a_/b pint water1 #a_/b pint ,madeira wine and #a cup sugar and boil them slowly for #a hour2 serve in a glass dish when cold4 #fdf4 ,compote of ,dates4-- ,cut #a pound dates open at the side and remove the pits2 put the dates with a little ,malaga wine1 #a_/b cup water and #d tablespoonfuls sugar over the fire and boil slowly nearly #a hour2 then serve when cold4 #fdg4 ,compote de ,marrons4-- ,remove the shell from #b dozen large ,italian chestnuts and boil the nuts for a few minutes in water2 take them out one at a time and remove the brown skin2 boil #a_/b pound sugar with #a_/b cup water1 put in the chestnuts1 pour them together with the syrup into a stone dish1 cover and set them in a cool place2 next day pour off the syrup1 boil it up1 add #a teaspoonful vanilla extract and pour it over the nuts2 repeat this once more and serve when cold4 #fdh4 ,compote ,chaude de ,marrons4-- ,shortly before serving roast #b or #c dozen large ,italian chestnuts in the oven1 remove the shells and lay the nuts into a hot dish2 put #a gill rum in a small saucepan with #b tablespoonfuls sugar2 let it get hot1 pour over the chestnuts1 light the rum and bring it burning to table4 #fdi4 ,compote of ,pineapple4-- ,cut a large1 ripe pineapple into thin slices1 pare them carefully and remove the core in center2 boil #a cup sugar with #a_/b cup water2 lay the pineapple slices into a dish and pour the syrup over them boiling hot2 cover and let them stand #b hours2 shortly before serving lay the slices in a glass dish and pour the syrup through a fine sieve over them4 #fej4 ,compote of ,quinces4-- ,chose #a_/b dozen large apple quinces1 pare and cut them into quarters1 remove the cores and lay the quinces in cold water2 put the peels and cores in a kettle1 cover with water and boil till soft2 strain them first through a coarse bag1 then through a flannel bag2 return the liquor to kettle1 add #a cup sugar1 boil for a few minutes1 put in the quinces and boil till tender2 put them into a dish and strain the syrup over them4 #fea4 ,compote of ,peaches4-- ,cut into halves #bj large1 sound peaches1 pare them carefully and remove the pits2 crack the pits open1 take out the kernels1 scald them in boiling water and remove the brown skins2 place a porcelain-lined or agate kettle with #a cup sugar and #a cup water over the fire and boil a few minutes2 put in the peaches and kernels and boil from #f-h minutes2 pour them into a deep porcelain dish1 cover with paper and set aside2 when cold put them in a sieve or colander over the kettle the peaches were boiled in2 drain off all the liquid and boil it down to one-half2 shortly before serving pile the peaches up high in a glass dish and pour the syrup over them cold4 #feb4 ,compote of ,apricots is made the same as ,compote of ,peaches4 #fec4 ,compote of ,pears4-- ,pare and cut #b dozen medium sized ripe pears into halves1 remove the cores and put the pears in cold water with the juice of #a lemon or #b tablespoonfuls white vinegar2 place a kettle over the fire with #a pint water1 #aj tablespoonfuls sugar1 the juice of #a lemon1 half the rind and boil #c minutes2 remove the scum1 put in the pears and boil till a straw will pierce through them easily2 then pour them in a deep stone bowl1 cover with paper and set aside2 when cold drain off the liquor and boil it down to one-half2 then set aside to cool2 shortly before serving pile the pears up high in a glass dish and pour the syrup over them cold4 ,if large pears are taken use a smaller quantity2 if small pears are chosen use a larger quantity1 leave them whole1 cut the stems off half way and pare them4 #fed4 ,compote de ,melons4-- ,select #a large muskmelon 7not too ripe71 cut it in half1 remove the seeds with a tablespoon1 cut the melon into large pieces1 pare off the skin and cut each long piece in two2 put the melon pieces in a saucepan1 cover with boiling water and boil #e minutes2 take them out with a skimmer and lay the melon pieces on a dish to cool2 put a kettle over the fire with #a pound sugar and #a pint water and boil a few minutes2 put in the melon and boil #bj minutes2 pour it into a dish1 cover with paper and set in a cool place2 when cold drain off the syrup1 return it to kettle and boil slowly #aj minutes2 then set aside to cool2 pile the melon up high in a glass dish and pour the cold syrup over it4 ,a piece of green ginger root or the juice of #a lemon may be boiled with the melon4 #fee4 ,compote of ,watermelon4-- ,select a nice1 ripe watermelon1 cut it in half1 then into slices1 remove the black pits and cut the red part into small pieces2 take for #a quart of such pieces #b cups sugar1 #a pint water1 a piece of green ginger and the juice of #a lemon2 put sugar1 ginger and lemon juice over the fire and boil #e minutes2 put in the melon pieces and boil slowly about #bj minutes2 pour into a dish and cover with paper2 when cold drain off the syrup1 return it to kettle and boil #aj to #ae minutes2 arrange the melon nicely in a glass dish and pour the cold syrup over it2 remove the ginger before sending to table4 ,the white part of the melon may be used for preserving4 ,if the melon is a large one part of it may be used for compote and the other part cut up into slices and served4 ,a third part may be used as a fruit salad4 7,see ,fruit ,salad47 #fef4 ,compote of ,apples4-- ,choose medium sized tart apples1 pare and cut them into halves1 take out the cores1 round the edges and lay them in cold water with lemon juice2 boil #a pound sugar with #a pint water and the rind and juice of #a lemon in a wide1 low saucepan2 put in the apples and let them boil #c minutes2 then turn the apples around1 cover the pan and set it on side of stove1 where they will stop boiling2 let them stand #aj minutes2 then thrust a straw through them2 if it goes through easily they are done2 if not1 boil them for a minute longer2 remove them from fire and set aside2 when cold take the apples out of the syrup and lay them on a sieve2 boil the syrup down until it thickens2 pile the apples up in a glass dish and pour the syrup over when cold4 #feg4 ,compote de ,strelity4-- ,pare1 core1 cut into quarters and then into fine slices #ab large pippin apples2 boil #a cup sugar with #a cup ,rhine wine1 #a cup water1 the juice of #a lemon and #c ounces finely sliced citron2 put in the apples and boil them for a few minutes2 then set aside to cool2 soak #a ounce gelatine in #a cup water #bj minutes2 add #a cup boiling water and stir until dissolved2 add it to the apples and boil for #a minute2 then remove from fire2 when cold and beginning to thicken rinse out some small cups or forms with cold water1 sprinkle each one with granulated sugar1 fill them #c_/d full of apples and set on ice2 boil #c_/d cup sugar with #a_/b cup ,rhine wine and a little lemon juice to a syrup and set it in a cool place until wanted2 in serving turn the apples out of the cups1 put them on a round or oval-shaped dish and pour the syrup over them2 or serve the apples with whipped cream4 ,,pies4 #feh4 ,directions for ,making ,pies4-- ,to succeed in making good pastry the following rules should be observed3--,flour should be of the best quality1 dry and sifted before using4 ,butter1 unless fresh1 should be washed several times in cold water and dried in a napkin4 ,lard should be sweet1 and is best when tried out from leaf lard4 ,if suet is used it should be fresh1 chopped fine and freed from all skin4 ,during the process of chopping it should be dredged with flour4 ,beef dripping should be clarified1 and if the dripping has any odor or by-taste a very disagreeable flavor will be imparted to the paste4 ,strict cleanliness must be observed4 ,all utensils used for pastry making should be clean and kept exclusively for that purpose4 ,prepare the crust as quickly as possible and do not touch it with your hands any more than necessary4 ,when the crust is ready take a pie plate 7agate pie plates are the best7 and dust it with flour2 do not grease it with butter or lard4 ,cut off a portion of the crust1 roll it out thin1 lay it over the plate1 press it down lightly with the hand1 set the plate in front of you1 press with the palms of both hands against the edge of plate and cut the paste which hangs over the edge off with your fingers4 ,the plate is then ready to receive the ingredients of which the pie is to be made4 ,if pumpkin1 cocoanut or custard pie is to be made1 brush the surface of crust over with beaten egg and sprinkle over #b tablespoonfuls finely sifted bread or cracker crumbs2 then fill in the mixture4 ,this keeps the crust dry and prevents it from being heavy4 ,pies that are made of stewed or preserved fruit should also be treated the same way4 ,for fine meringue pies the crust should be baked before the mixture is put in4 ,this is done in the following manner3--,line the pie plate with crust and brush the edge over with beaten egg2 then roll some pie crust very thin1 cut it into strips #a inch wide and cut one side of the strips into scallops with a knife2 wet the edge of crust on the pie plate with beaten egg or water2 then lay the strip around the edge of plate so the scallops stand a little above the edge2 next lay some thin1 buttered brown paper into the plate all over the crust1 fill the plate with dry peas and bake it in a medium hot oven till crust is done2 then take it from the oven1 remove paper and peas1 fill in the mixture and bake again till pie is done2 draw the pie to front of oven1 spread over the meringue and let it remain in oven for a few minutes2 then transfer it to a cool place and serve cold4 #a or #b quarts of dry peas should be kept for this purpose only4 ,they may be put away in a box or glass jar and can then be used several times4 ,if the peas should at any time become rancid from the butter or lard of which the pie crust is made1 pour boiling water over them and drain and rub thoroughly with a dry towel2 then spread them apart on shallow tins and when dry put away until wanted again4 ,instead of peas the pie plate may be filled with pieces of stale bread1 which can then be used for bread crumbs2 but peas are best for this purpose4 #fei4 ,pie ,crust 7quick and good74-- #b cups flour1 #a_/b teaspoonful salt1 #a_/b cup ice water and #a cup lard2 sift flour and salt in a bowl1 add the lard and chop it fine with a knife in the flour2 add the water and mix it with the same knife into a stiff paste2 put the paste on a floured board and work it for a few minutes with the knife2 take a portion from it and roll it out thin2 line a pie plate with it and fill the plate with the ingredients the pie is to be made of2 roll out another portion of paste and spread over the top #a_/b tablespoonful lard2 lay this over the pie with the lard side up1 press the paste off which hangs over the edge of plate with your hands and place the pie in oven to bake4 ,this crust is excellent1 inexpensive and quickly made2 sufficient for #b large pies4 #ffj4 ,rich ,pie ,crust4-- #a_/b pound flour1 #a_/b teaspoonful salt1 #a_/b pound lard and #a_/b cup ice water2 sift flour and salt into a bowl1 add the water and mix it into a paste2 put the paste on a floured board and work it thoroughly for #e minutes1 or until it does not stick to the hands2 then roll it out into a square about an inch in thickness2 also shape the lard into a square1 but #a inch smaller than the paste2 lay it in center of paste1 fold the paste over and place it for #a_/b hour on ice2 then put it on the board again1 dust it under and over with flour1 roll it out #c times as long as wide with a rolling pin1 fold over one-third to the center1 roll over it once1 fold the other end over that1 so the paste is three double1 roll over it once with the rolling pin1 turn the paste around1 roll it out again #c times as long as wide1 fold it up the same way as before and set the paste again for #a_/b hour on ice2 repeat the folding and rolling twice more and let it rest each time for #a_/b hour2 when ready to make the pie roll a portion of the paste out very thin1 line pie plate as directed with it and fill the plate with the ingredients the pie is to be made of2 roll out another portion of the paste1 spread the top thickly with lard1 lay the paste over the pie with the lard side up and remove the paste which hangs over the edge of plate by pressing against the edge with the palm of your hand2 sufficient for #b large pies4 #ffa4 ,fine ,pie ,crust4-- #a pound flour1 #a teaspoonful salt1 #a_/b pint ice water1 #a_/b pound lard1 #f ounces butter and the yolk of #a egg2 sift flour and salt in a bowl1 add #a_/b the lard and chop it fine in the flour with a knife2 put the yolk in the ice water and beat it with an egg beater till it foams2 then add it to the flour and mix it with the same knife into a stiff paste2 turn the paste onto a floured board and roll it into a square piece about an inch in thickness2 form the remaining lard and the butter also into a square piece1 but #a-a_/b inches smaller on all sides2 lay it in center of paste1 fold it over the lard and butter together1 first from right and left1 then from and towards you2 lay the paste onto a plate and let it rest for #a_/b hour on ice2 then put it on a board1 dust under and over with flour and roll it out #c times as long as wide1 rolling always from you2 fold over one-third to the center1 roll over it once with the rolling pin1 fold the other end over that1 so the paste is #c double1 roll over it once with a rolling pin1 turn the paste around1 roll it out again #c times as long as wide1 fold it up the same as above and set the paste again for #a_/b hour on ice or in a cool place2 repeat the rolling out and folding up twice more and let it rest each time #a_/b hour2 after the last rolling let it rest #aj minutes and then use as directed2 sufficient for #d large pies4 #ffb4 ,family ,pie ,crust4-- #a_/b pound butter1 #f ounces lard1 #a pound flour1 #a cup ice water and #a_/b teaspoonful salt2 sift flour and salt into a bowl1 add the lard and chop it up with a broad-bladed knife into the flour until it is very fine2 next pour in the ice water and mix it with the same knife into a smooth paste2 turn it onto a floured board1 dust under and over with flour and roll it out #a inch in thickness2 divide the butter into #c parts2 put #a part in small bits in regular rows all over the paste2 then fold it up1 first the right side towards the left1 then the left side towards the right1 so the paste has #c thicknesses2 turn it around1 roll it out again the same way1 put over the second part of butter1 fold it up and roll out again the same way2 put over the third part of butter1 fold it up and roll it out twice more2 let it rest for #a hour on ice or in a cool place2 then use2 while the rolling and folding is going on flour must be sprinkled under and over the paste2 the rolling pin must be kept floured1 to keep the paste from sticking to it4 ,this paste may be made the day before it is to be used1 and if it stands for #b or #c days it will not hurt it as long as the paste is kept in a cool place2 sufficient for #d large pies4 #ffc4 ,fine ,paste for ,meat ,pies1 ,patties and ,baked ,apple ,dumplings4-- ,put #a pound sifted flour on a paste board1 make a hollow in center and put in the yolks of #c eggs and #a_/b pound butter2 work this quickly with your hands into a stiff paste1 adding by degrees a little ice water2 then roll it out #a inch in thickness and fold the right and left side to the center1 so they meet together2 then fold the other two sides over to the center the same way and set it for #a hour on ice or in a cool place2 when that time has expired lay the paste onto a floured board1 roll it out #c times as long as wide1 fold one-third over to the center1 roll over it once with the rolling pin1 fold the other third over that1 so the paste has #c layers1 roll out again #c times as long as wide1 fold it up the same way1 let it rest for #a_/b hour and roll and fold it up once more2 then use4 ,this paste is excellent for chicken1 oyster1 pigeon or beefsteak pie2 also for baked apple dumplings and fine patties2 sufficient for #a large pie or for #i apple dumplings4 #ffd4 ,puff ,paste4-- #a pound flour1 a pinch of salt1 #a cup ice water and #a pound butter2 sift flour in a bowl1 add salt and ice water and mix it into a smooth paste2 work it thoroughly on the board with your hands for #e minutes1 cover and set it for #bj minutes on ice2 knead the butter well in ice water1 to remove the salt1 and dry it in a napkin2 put the paste onto a floured board and roll it out into a square about #a-a_/b inches in thickness2 press the butter flat1 also into a square1 but smaller than the paste2 lay the butter in center of paste and fold the paste first from the right and left side2 then from you and towards you over the butter together2 turn the paste over with the folded side towards the board2 dust under and over a little flour and roll the paste out #c times as long as wide2 fold the lower third over the center and roll over it once with the rolling pin2 then fold over that the upper third1 so the paste is three double2 roll over it once with the rolling pin2 turn the paste around1 roll it out again #c times as long as wide1 fold it again #c double1 lay it on a plate and set the paste for #a hour on ice2 then roll it out again and fold the same way twice2 let it rest for #a_/b hour on ice2 roll and fold it twice more1 so the paste has been rolled out and folded up #f times2 after the last rolling let it rest for #bj minutes and then use4 ,the rolling out and folding together must be done with the greatest care1 so the layers fit exactly over one another1 as the whole success depends upon this4 ,the paste has attained its greatest lightness when rolled and folded together #f times2 if it is rolled out oftener it will loose in lightness2 and if it is to be used where lightness is not wanted it must be rolled and folded together from #h to #aj times4 ,puff paste is best made in a cool place1 and if handy on a marble slab4 #ffe4 ,short ,paste 7,muerber ,teig--,german art74-- #a_/b pound sifted flour1 #f ounces butter1 the yolks of #d eggs1 a pinch of salt1 #a tablespoonful sugar and the grated rind of #a_/b lemon2 knead the butter in ice water1 to remove the salt1 and dry it in a napkin2 put the flour on a board1 make a hollow in center1 put in the yolks1 lemon1 sugar1 salt and butter and work it quickly into a smooth dough with your hands2 set it on ice for #a hour before using4 ,another way3--#a_/b cup butter1 the yolks of #c eggs1 #d tablespoonfuls cream1 #a_/b tablespoonful sugar1 a pinch of salt and #a_/b pound flour2 mix these ingredients together the same as above4 ,short paste 7or ,muerber ,teig7 is used a great deal in ,germany the same as pie crust in ,america1 and is excellent when made right4 ,a very nice pie is made as follows3--,roll the paste out very thin1 cover a pie plate with it 7one which is not very deep71 cut off what hangs over the edge of plate1 spread a thick layer of any kind of fruit marmalade over it1 cover with a thin layer of the paste and bake in a quick oven2 or bake thin layers of the paste the same as ,jelly ,cake1 and when done lay #b together with jelly1 fruit marmalade or whipped cream between them4 ,another way to use it is3--,roll the paste out #a_/h of an inch in thickness1 cut it into rounds with a cake cutter1 brush them over with beaten egg and sprinkle chopped nuts and sugar over them2 bake in a medium hot oven and serve with wine4 #fff4 ,neapolitan ,paste4-- ,scald #e ounces almonds in boiling water and let them lay for a few minutes2 then remove the brown skins and pound the almonds fine in a wedgewood mortar with the yolks of #d eggs and #a tablespoonful powdered sugar2 sift #a pound flour on a pastry board1 make a hollow in center1 put in #c_/d pound butter1 #a_/b pound powdered sugar1 the almonds1 #a whole egg and #a yolk and the finely chopped peel of #a lemon2 work this into a stiff paste and set it for #a hour on ice before using4 #ffg4 ,florentinian ,paste4-- ,sift #a pound flour on a pastry board1 make a hollow in center1 put in #a cup butter1 #a cup sugar1 #e ounces grated chocolate1 #b whole eggs and the yolks of #e hard boiled eggs rubbed through a sieve2 add a little cinnamon and vanilla2 knead this into a smooth paste and let it stand for #a hour in a cool place before using4 #ffh4 ,almond ,paste4-- ,pour boiling water over #a_/b pound almonds1 remove the brown skins1 let the almonds lay in cold water for #bd hours and change the water #b or #c times2 then pound the almonds in a wedgewood mortar with #b tablespoonfuls water and the juice of #a_/b lemon2 press them through a sieve and mix with #a_/b pound powdered sugar into a stiff paste2 put the paste into a porcelain-lined saucepan and stir over the fire until it loosens itself from bottom of saucepan2 remove the paste from the fire and when cold put some powdered sugar on a pastry board1 lay the paste on the sugar and work it into a round ball2 then set it in a cool place #a hour before using4 #ffi4 ,boiled ,paste 7,pate a choux74-- ,place a saucepan with #a pint water or milk over the fire and add #a cup butter1 #a-a_/b tablespoonfuls sugar1 #a_/d teaspoonful salt and the peel of #a lemon2 as soon as it boils sprinkle in slowly1 stirring constantly1 #a pint sifted flour2 continue stirring until it has formed into a smooth paste and loosens itself from bottom of saucepan2 transfer the paste to a dish and let it cool2 then mix it by degrees with #h whole eggs and use for cream cakes1 chocolate eclairs and other small cakes4 #fgj4 ,nudels4-- ,sift #a cup flour in a bowl and add a pinch of salt1 a piece of butter the size of a hazel nut1 #a egg and #a tablespoonful water2 mix this into a stiff paste and work it well on a board so it does not stick to the hands2 then divide it into #d equal parts2 roll each part out as thin as paper and let them lay on a board to dry for #aj minutes2 then cut them into strips #a inch wide2 lay #d strips over one another and cut them as fine as possible1 like fine straws2 when all are cut scatter the nudels all over the board and let them lay till dry2 then use or put them away in a box2 they will keep for some time4 ,the yolks of #b eggs may be used instead of #a whole egg4 ,nudels are used for puddings or souflees and serve as a dessert2 they are also largely used in soup4 ,they should always be put into boiling water1 soup or milk and boiled #aj minutes when wanted for use4 #fga4 ,mince ,pie4-- #a pound finely chopped boiled beef1 #a_/b pound finely chopped suet1 #a pound well washed and dried currants1 #a pound stoned raisins1 #a pound finely cut citron1 #a pound sugar1 #a_/b teaspoonful salt1 the juice and a little grated rind of #b oranges1 the juice and grated rind of #a lemon1 #a pint cider1 #a_/b pint brandy1 #a_/b pint sherry wine1 #a teaspoonful ground cloves1 #a teaspoonful cinnamon1 #a teaspoonful mace1 #a grated nutmeg and #c pounds finely chopped apples2 mix all the ingredients well together and use2 sufficient for #f good sized pies4 ,if this mince meat1 is to be kept for any length of time omit the apples and fill the mince meat into glass jars2 close tightly and keep them in a cool place4 ,it will then keep all winter4 ,when wanted to make pies of take #a jar at a time and mix the mince meat with an equal portion of chopped apples2 line #b pie plates with rich pie crust1 fill them with the mince meat1 cover with same crust as directed 7see ,directions for ,pies71 cut a small opening in center and one on each side of upper crust and place the pie in a medium hot oven to bake2 when done remove it from oven and pour a little good brandy in center1 sides and openings and serve warm4 ,mince pies will keep in a cool place for two weeks1 but they should always be put for #aj or #ae minutes in the oven to heat through before serving4 ,for a large quantity of mince meat put #h pounds beef off the round in a kettle of boiling water1 add #a tablespoonful salt and boil till tender2 when done remove the kettle from the fire and set aside to cool2 then take out the meat1 remove all skin1 fat and hard part and chop the meat as fine as possible2 then weigh the chopped meat and take for each pound the same ingredients as in above recipe2 put it away in well closed jars without the apples4 #fgb4 ,mock ,mince ,pie4-- #c finely rolled soda crackers1 #a cup well washed currants1 #a_/b cup stoned raisins1 #a_/b cup finely cut citron1 #a_/b teaspoonful ground cloves1 #a teaspoonful cinnamon1 #a_/b grated nutmeg1 #a_/b teaspoonful salt1 #a tablespoonful butter1 #a_/b cup sugar1 #a_/b cup molasses1 #a_/b cup brandy or wine1 the juice of #a orange and a little grated rind1 the juice and grated rind of #a_/b lemon and #a_/d pound dried apples2 wash and stew the dried apples till tender2 add the #a_/b cup sugar and sufficient boiling water to make #c cupfuls stewed apples2 set aside to cool2 then mix them first with the rolled soda crackers1 by degrees with all the other ingredients and use as directed for pies2 sufficient for #c medium sized pies or #b large ones4 ,a good plan is to leave a small opening in center of upper crust and when the pies are done pour a little brandy into it4 #fgc4 ,apple ,pie1 ,no4 #a4-- ,line a pie plate with crust as directed 7see ,directions for ,pies72 pare1 quarter and cut greening or pippin apples into fine slices2 fill the plate with apples1 sprinkle over some sugar 7about #b tablespoonfuls for a medium sized pie71 cover with crust and bake till apples are done and the crust has attained a delicate light brown color4 ,if the flavor is liked a pinch of cinnamon and nutmeg may be added4 ,in the spring of the year the juice of #a_/b lemon squeezed over the apples of each pie is a great improvement1 as the apples have lost a great part of their flavor4 ,apple pies are best when eaten the same day they are baked4 ,if they stand over till next day they should be put in the oven for about #aj minutes #a hour before serving4 ,they will then be as good as fresh pies2 otherwise the crust is apt to be tough4 #fgd4 ,apple ,pie1 ,no4 #b4-- ,make an apple pie the same as in foregoing recipe2 put #a_/b tablespoonful butter in small bits over the apples1 grate over a very little nutmeg and a pinch of cinnamon1 add no sugar1 leave a small opening in center of upper crust and bake until done2 in the meantime boil #a cup sugar with #a_/b cup water #e minutes2 when the pie is done put a small funnel in the opening in center of upper crust and pour the syrup carefully through it into the pie2 set the pie aside and serve when cold4 ,the pie plate should be deep and large for this pie4 #fge4 ,apple ,pie1 ,no4 #c4-- ,line a large1 deep pie plate with fine pie crust1 fill the plate with finely cut tart apples1 sprinkle over #a_/b cup sugar1 dust over a little flour and cover with crust2 leave a small opening in center of upper crust and bake till done2 #aj minutes before the pie is taken from the oven put a small funnel in the opening in the center of upper crust and pour carefully #a_/b cup sweet hot cider through the funnel into the pie2 when done remove the pie from oven and serve when cold4 ,another way is3--,stew the apple peels and cores in water till tender2 then strain them through a coarse bag1 return the liquid to saucepan and boil #aj minutes2 then add for #a cup liquid #a cup sugar1 boil #aj minutes longer and pour the hot syrup into the pie in place of cider4 #fgf4 ,apple-,citron ,pie4-- ,line a deep pie plate with rich pie crust1 fill it with finely cut tart apples1 lay small pieces of butter between the apples1 sprinkle over each pie #a_/b cup sugar and #a_/b cup finely cut citron1 add #b tablespoonfuls currant or apple jelly1 cover with crust and bake till done4 #fgg4 ,apple ,meringue ,pie4-- ,press #a pint stewed apples through a sieve1 sweeten to taste and add the juice of #a_/b lemon1 a little grated nutmeg and the yolks of #d eggs2 line a pie plate with crust1 cover with buttered paper1 fill the plate with dried peas and bake till crust is a light brown2 remove paper and peas1 fill in the mixture1 return pie to oven and bake till done2 in the meantime beat the #d whites to a stiff froth and add #a tablespoonful powdered sugar and a little essence of lemon2 when pie is done draw it to front of oven1 spread over the meringue and let it remain for a few minutes longer in oven2 then take it out and serve when cold4 #fgh4 ,dried ,apple ,pie4-- ,wash #a_/b pound dried apples1 put them in a saucepan with plenty of cold water1 cover and place saucepan over the fire and stew till done2 then add #a cup sugar2 pour the apples into a dish and set aside2 when cold line #b pie plates with fine pie crust1 brush the surface of crust over with beaten egg and sprinkle over some bread or zwieback crumbs2 fill in the stewed apples1 cover with crust and bake till done4 ,dried peaches or apricots can be used the same way4 #fgi4 ,tutti ,frutti ,pie4-- ,pare and cut fine #aj large tart apples1 put them with #b tablespoonfuls butter in a saucepan over the fire and add #f tablespoonfuls sugar1 #b tablespoonfuls finely cut citron1 #a_/b cup seedless raisins1 the same quantity of well washed currants and the grated rind of #a_/b orange or lemon2 stir this over the fire till apples are soft and add #a_/b cup currant or apple jelly2 line a pie plate with fine pie crust1 fill the plate full with the apples1 cover with crust1 in which a small opening should be cut in center1 and bake till done2 boil the peels and cores of apples with a little water till tender2 strain them through a jelly bag1 return the liquid to saucepan and boil #aj minutes2 add to #a cup liquid #a cup sugar and boil #e minutes longer2 when pie is done take it from the oven1 put a small funnel into the opening in center1 pour carefully some of the apple syrup through the funnel into the pie and serve when cold4 #fhj4 ,cherry ,pie4-- ,line a pie plate with crust and remove the pits from #a quart nice1 ripe cherries2 fill the fruit into the plate1 sprinkle over some sugar and dust over a little flour2 cover with top crust1 with a small opening in center1 and bake in a medium hot oven2 in the meantime stew #a cup cherries in a little water till tender2 strain them1 return the liquid to saucepan and boil #e minutes2 add to #a cup liquid #a cup sugar and continue the boiling for #e minutes2 remove from fire1 add a little brandy or wine and pour this syrup1 when pie is done1 through a funnel into the pie4 ,another way is3--,do not stone the cherries2 after the plate is lined with crust fill it full with cherries1 dust over some flour1 sprinkle them with sugar and add #c tablespoonfuls water to each pie2 cover with crust and bake till done4 ,another way is3--,boil #a_/b cup currant juice with #a_/b cup sugar for #e minutes and when the pie 7made like the first one7 is done pour the currant syrup through a small funnel into the pie4 ,this is an excellent way to give cherries which have not much flavor a nice taste4 #fha4 ,banana ,pie4-- #d large bananas1 #a cup milk1 #d eggs1 #a_/b cup sugar1 #a_/b tablespoonful melted butter and #a teaspoonful essence of vanilla2 remove the skins and press the bananas through a sieve2 mix them with the #d yolks1 sugar1 milk1 melted butter and vanilla2 line a deep pie plate with crust1 ornament the edge1 lay in a piece of buttered brown paper1 fill the plate with dry peas or with pieces of stale bread and bake till done2 remove it from oven1 free the plate from paper and peas1 return the plate for a few minutes to oven again1 fill in the banana mixture and bake till done2 in the meantime beat the whites to a stiff froth and add #a tablespoonful powdered sugar2 draw the pie to front of oven1 spread over the meringue1 let it remain for a few minutes longer in oven1 take it out1 set it in a cool place and serve ice cold4 #fhb4 ,pineapple ,pie4-- ,pare #a ripe pineapple1 remove the eyes and hard core in center and chop it fine2 line a deep pie plate with fine pie crust1 fill it with the finely chopped pineapple1 sprinkle over #a small cup sugar and dust a little flour over2 cover the pie with crust and bake a light brown and well done2 put the eyes and cores of the pineapple with #f greening apples cut into pieces in a saucepan1 nearly cover them with water and boil till tender2 then strain through a bag1 return the liquid to saucepan and boil #bj minutes2 then add for #a cup liquid #a cup sugar1 boil #e minutes and fill the jelly into tumblers4 ,this makes an excellent pineapple jelly4 #fhc4 ,pineapple ,pie 7with ,meringue74-- #a large1 ripe pineapple1 #a_/b cup milk1 #a cup sugar1 the yolks of #d eggs1 #a whole egg and #a_/b tablespoonful butter2 pare and grate the pineapple2 then mix it with the sugar and other ingredients2 melt the butter before adding it2 line a deep pie plate with fine pie crust1 cover with buttered paper1 fill it with dry peas and bake till done2 take it from the oven1 remove the paper and peas1 fill in the pineapple mixture and bake till done2 in the meantime make the meringue1 as follows3-- ,beat the #d whites to a stiff froth and mix it with #a tablespoonful powdered sugar2 when pie is done draw it to front of oven1 spread over the meringue and return the pie for a few minutes to oven again till the meringue is a light brown2 serve ice cold4 ,this will make #a large pie1 sufficient for a family of #h persons4 #fhd4 ,prune ,pie4-- ,wash and soak #a pound prunes for #d hours in cold water1 drain them in a colander1 remove the stones1 put the prunes in a dish1 pour over #a cup cold water and let them stand over night2 next morning line #b pie plates with crust1 put in the prunes with the liquor1 sprinkle over some sugar and a little flour1 cover with top crust and bake till light brown and well done4 ,another way is3--,stew the prunes in a little water1 remove the stones1 sweeten the prunes with sugar1 add the juice of #a_/b lemon and finish as above4 #fhe4 ,peach ,pie4-- ,pare and slice some large1 ripe peaches2 line a pie plate with crust1 fill it with the peaches1 sprinkle over some sugar and bake with an upper crust4 #fhf4 ,peach ,meringue ,pie4-- ,line a large1 deep pie plate with a rich pie crust1 brush the surface of crust over with the beaten white of egg and sprinkle over #b tablespoonfuls finely sifted bread or cracker crumbs2 take #a can preserved peaches1 drain off the liquor1 put them in the pie plate 7with the hollow side up71 sprinkle over a little flour1 a few spoonfuls sugar1 pour over some of the liquor and bake in a medium hot oven till done2 in the meantime make the meringue1 as follows3--,beat the whites of #e eggs to a froth1 mix them with #b tablespoonfuls powdered sugar and flavor with a little essence of vanilla2 when pie is done draw it to front of oven1 spread over the meringue and bake for a few minutes longer2 remove it from the oven and set the pie in a cool place2 serve cold2 sufficient for #aj persons4 #fhg4 ,peach ,mountain ,pie4-- ,pare #a dozen medium sized peaches2 line a large deep pie plate with pie crust1 fill the plate with the whole peaches1 sprinkle over #c_/d cup sugar1 cover with a thin crust and bake in a medium hot oven4 #fhh4 ,plum ,pie4-- ,remove the pits from some ripe plums1 sprinkle the fruit thickly with sugar and let them stand for #a_/b hour2 line a pie plate with crust1 put in the plums1 cover with crust and bake till done4 #fhi4 ,cranberry ,pie4-- ,wash and stew #a quart cranberries with #a cup water2 when done press them through a colander or coarse sieve1 return the cranberries to saucepan1 add #b cups sugar and boil and stir for #e minutes2 then set aside to cool2 line a pie plate with fine crust1 brush the surface of crust over with the beaten white of egg and sprinkle over #b tablespoonfuls finely sifted bread crumbs2 put in some of the cranberries1 about #a_/b inch thick1 and cover with crossbars of crust 7lattice-like72 bake a light brown and well done2 serve cold4 #fij4 ,gooseberry ,pie4-- ,top1 tail and wash the berries1 put them into a pie plate lined with crust1 sprinkle plenty of sugar among them1 cover with crust and bake till done4 #fia4 ,blackberry ,pie4-- ,line a deep pie plate with crust2 have some ripe blackberries washed and drained2 fill the plate with the berries1 sprinkle over some sugar1 pour into each pie #a tablespoonful vinegar1 dust over a little flour1 cover with crust and bake a light brown and well done4 #fib4 ,huckleberry ,pie4-- ,wash and drain some ripe huckleberries2 line a pie plate with crust and cover the bottom of crust with #b tablespoonfuls finely rolled zwieback2 next fill the plate with the berries1 sprinkle sugar between and over the fruit1 add a little more zwieback1 cover with crust and bake in a medium hot oven to a light brown and well done2 serve cold dusted with sugar4 #fic4 ,currant ,pie4-- ,wash and strip some ripe currants and mix them with the same quantity of sugar2 line a pie plate with fine pie crust1 fill it with the fruit1 dust over some flour1 cover with top crust1 press the edges firmly together and bake till done and to a light brown4 ,raspberries and currants may be used together for this pie4 #fid4 ,rhubarb ,custard ,pie4-- ,stew #b cups finely cut rhubarb with #b cups sugar and #a_/b cup water2 when done strain the rhubarb through a sieve and mix it with #b well beaten eggs2 have a deep pie plate lined with rich pie crust1 fill in the mixture1 lay fine strips of pie crust across the pie 7lattice-like71 place the pie in a hot oven and bake till the custard is firm and the crust a light brown4 #fie4 ,rhubarb ,pie4-- ,line a pie plate with some rich pie crust2 remove the skin from some fresh rhubarb and cut it into fine pieces2 take for every cup rhubarb #a cup sugar1 fill it into the plate and dust over a little flour2 cover with crust and bake till done1 which requires about #a_/b hour2 serve cold dusted with powdered sugar4 #fif4 ,rhubarb ,meringue ,pie4-- ,place a saucepan with #b cups finely cut rhubarb1 #b cups sugar and #a_/b cup water over the fire and stew #bj minutes2 when done press the rhubarb through a sieve1 add the beaten yolks of #d eggs and set aside2 line a deep pie plate with crust1 ornament the edge1 cover with buttered paper1 fill the plate with dry peas and bake till crust is a light brown2 then remove paper and peas1 fill the plate with the rhubarb mixture and bake about #ae minutes2 beat the #d whites to a stiff froth and mix them with #a tablespoonful powdered sugar2 draw the pie to front of oven1 spread over the meringue1 bake for a few minutes longer and serve when cold4 #fig4 ,sweet ,potato ,pie4-- #c medium sized sweet potatoes1 #c eggs1 #a pint milk1 #a_/b cup sugar1 #a tablespoonful butter1 #a teaspoonful ginger1 #a_/b teaspoonful cinnamon1 #a_/b grated nutmeg and #a_/d teaspoonful salt2 boil the potatoes until done2 scrape off the skin and press the potatoes through a sieve or colander2 mix them first with the eggs and salt1 then add the melted butter1 sugar and spice and lastly the milk2 line a large1 deep pie plate with rich pie crust1 fill in the mixture and bake till done2 serve when cold4 #fih4 ,pumpkin ,pie4-- ,pare and cut a medium sized pumpkin into pieces1 remove the pits1 put the pumpkin in a kettle1 cover with boiling water1 add #a_/b tablespoonful salt and boil till tender2 when done put the pumpkin into a colander and drain off all the water2 then press it through the colander2 measure the strained pumpkin and take for every quart of it #a pint milk1 #a_/b tablespoonful melted butter1 #a-a_/b cups sugar1 #c eggs1 #b teaspoonfuls cornstarch mixed with the milk and #a teaspoonful ground ginger2 mix all the ingredients together2 dust some deep pie plates with flour1 line them with pie crust and brush the surface of crust all over with beaten egg2 roll out some pie crust and cut it into strips #a inch wide2 cut one side of the strips into scallops and lay it around the edge of plate so the scallops stand a little above the edge of plate2 brush the strip over with beaten egg and sprinkle #b tablespoonfuls fine bread or cracker crumbs over the crust 7this keeps the pumpkin from sogging into the crust72 fill the plate with the pumpkin mixture1 grate over the top some nutmeg and bake till done2 when the pumpkin is firm to the touch of your finger and a little brown on top the pie is done2 remove it from oven1 set in a cool place and serve when cold4 ,a medium sized pumpkin will make #d medium sized pies4 ,a good plan if the family is small is to fill some of the boiled pumpkin as soon as done1 boiling hot1 into glass jars4 ,close the jars at once and set them in a cool place4 ,when wanted for use open the jar1 turn the pumpkin into a colander1 drain off all the water1 press the pumpkin through a colander and finish the same as above4 #fii4 ,custard ,pie4-- ,stir #e eggs with #e tablespoonfuls sugar to a cream and add #b tablespoonfuls essence of vanilla or lemon and #a quart milk2 line a large1 deep pie plate with crust1 brush the surface of crust all over with the beaten white of egg and sprinkle over #b tablespoonfuls finely sifted bread or cracker crumbs2 pour in the custard1 grate over the top some nutmeg and bake in a hot oven till custard is firm4 ,care must be taken to remove the pie as soon as done1 otherwise it will curdle4 ,to ascertain when pie is done stick the handle of a teaspoon into center of custard4 ,if no milk is to be seen and the custard is thick the pie is baked4 ,remove at once and serve ice cold4 #gjj4 ,cocoanut ,pie4-- ,to make #b large pies take #c pints milk1 #f eggs1 #c cups freshly grated cocoanut1 a pinch of salt1 #a-a_/b cups sugar and #a-a_/b teaspoonfuls essence of vanilla2 stir sugar and eggs to a cream and add the milk1 salt and flavoring2 take a large cocoanut1 remove the shell without breaking the cocoanut1 pare off the brown skin and grate the cocoanut2 add #c cups of the grated cocoanut to the other ingredients2 line #b large1 deep pie plates with crust1 brush the surface of crust over with the beaten white of egg and sprinkle over #b tablespoonfuls fine bread or cracker crumbs2 fill the plates with the cocoanut mixture and bake in a hot oven till firm and a light brown on top2 when done remove it from oven and serve cold4 #gja4 ,lemon ,cocoanut ,pie4-- #a pint milk1 #d large eggs1 #a-a_/b cups sugar1 the grated rind and juice of #a large lemon1 #b cups freshly grated cocoanut and #a_/b tablespoonful butter2 put milk and butter in a saucepan to boil2 stir the #d yolks and sugar to a cream and add the grated rind and juice of lemon2 when this is well mixed add gradually1 stirring constantly1 the boiling milk2 when cold add the grated cocoanut2 in the meantime line a large1 deep pie plate with pie crust1 ornament the edge with a strip of crust cut into scallops1 brush the surface of crust all over with beaten egg and sprinkle over #b tablespoonfuls fine bread or cracker crumbs2 pour in the cocoanut mixture and bake in a hot oven4 ,while the pie is baking prepare the following meringue3--,beat the #d whites to a stiff froth and add #a tablespoonful powdered sugar and a little essence of lemon2 as soon as the pie is done take it from the oven1 spread over the meringue1 make it smooth with a broad-bladed knife dipped in water and return the pie to the oven for #b minutes2 then set it in a cool place and serve very cold4 #gjb4 ,chocolate ,cream ,pie4-- ,place a saucepan with #b tablespoonfuls grated chocolate1 #a pint milk and #a_/b cup sugar over the fire2 add #b tablespoonfuls cornstarch and stir and boil for a few minutes2 remove from the fire and add #a teaspoonful essence of vanilla1 when cold mix it with the yolks of #d eggs and finish the same as ,vanilla ,cream ,pie4 #gjc4 ,vanilla ,cream ,pie4-- ,line a large1 deep pie plate with crust1 lay over it a piece of buttered paper1 fill the plate with dry peas or pieces of stale bread and bake till crust is a light brown2 in the meantime boil #a cup milk with #a tablespoonful butter and a pinch of salt2 mix #b tablespoonfuls sifted flour with #a cup cold milk to a smooth batter and stir it into the boiling milk2 continue stirring and boiling for a few minutes2 remove it from fire and let it cool a little2 stir the yolks of #d eggs to a cream with #c-a_/b tablespoonfuls sugar2 stir this into the above mixture and flavor with #a-a_/b teaspoonfuls essence of vanilla2 when the crust is done remove paper and peas1 fill in the mixture and bake #aj minutes2 in the meantime beat the #d whites to a stiff froth and mix it with #a tablespoonful powdered sugar2 draw the pie to front of oven and spread over the meringue2 set the pie for a few minutes in the oven and serve when cold4 #gjd4 ,orange ,cream ,pie4-- #a-a_/b cups milk1 #c_/d cup sugar1 #a-a_/b tablespoonfuls cornstarch1 #a_/b tablespoonful butter1 #d eggs1 the juice of #c oranges1 the grated rind of #a and a pinch of salt2 put cornstarch1 butter1 milk and salt in a small saucepan1 set it in a vessel of boiling water and stir over the fire till the contents of saucepan thicken2 then remove it from fire and set aside2 stir the yolks of #d eggs with the #c_/d cup sugar to a cream1 add it to the boiled cornstarch and lastly stir in gradually the juice and grated rind of oranges2 line a deep pie plate with fine pie crust1 lay over it a piece of buttered brown paper1 fill the plate with dry peas or pieces of stale bread and bake till crust is a light brown2 remove the paper and peas1 fill in the cream and bake till' done2 in the meantime beat the #d whites to a stiff froth and add #a tablespoonful powdered sugar and a little essence of vanilla2 when pie is done draw it to front of oven and spread over the meringue2 return it for a few minutes to oven2 then set the pie in a cool place and serve ice cold4 #gje4 ,lemon ,cream ,pie4-- ,boil #a cup milk with #a_/b tablespoonful butter and a pinch of salt2 mix #a-a_/b tablespoonfuls cornstarch with #a_/b cup cold milk and stir it into the boiling milk2 continue stirring and boil for a few minutes2 remove it from fire and set aside to cool2 stir the yolks of #d eggs with #a cup sugar to a cream and add the grated rind of #a lemon and the juice of #b2 stir this into the cold cream2 line a deep pie plate with fine pie crust1 ornament the edge with a border1 cover it with buttered brown paper1 fill the plate with dry peas or pieces of stale bread and bake till crust is a light brown2 remove the paper and peas1 put in the cream mixture and bake about #aj minutes2 in the meantime beat the #d whites to a stiff froth and add #a tablespoonful powdered sugar and a little essence of lemon2 when the pie is done draw it to front of oven and spread over the meringue2 return the pie for a few minutes to oven2 then set it in a cool place and serve cold4 #gjf4 ,fine ,lemon ,pie 7with an ,upper ,crust74-- ,the yolks of #c eggs1 #a whole egg1 #a cup sugar1 the juice and grated rind of #a large lemon and #a_/b tablespoonful butter2 stir the #c yolks to a cream and add the grated peel and juice of lemon2 put the butter in a small saucepan over the fire2 as soon as melted add the yolks and stir the whole over the fire to a creamy thickness2 then remove from fire2 when cold mix it with the sugar and the whole egg2 line a pie plate 7one which is not very deep7 with fine pie crust1 brush the surface of crust over with the beaten white of egg1 sprinkle over #b tablespoonfuls fine bread crumbs and put in the lemon mixture2 cover with a thin crust and bake in a medium hot oven to a light brown2 serve when cold4 #gjg4 ,lemon ,pie 7plain74-- ,mix #a tablespoonful cornstarch with #a_/b cup cold water1 add #a_/b cup boiling water1 #c_/d cup sugar and boil for a few minutes2 remove from fire1 add the juice of #a lemon1 #a_/b the grated rind1 #a egg and set aside to cool2 line a pie plate with crust1 put in the mixture1 cover with a thin1 rich crust and bake a light brown2 serve cold dusted with sugar4 #gjh4 ,lemon ,meringue ,pie4-- #e large eggs1 #a_/b tablespoonful butter1 #a cup sugar and the juice and grated rind of #a large lemon2 beat #d yolks to a cream and add the grated rind and juice of lemon2 put the butter in a small saucepan over the fire2 as soon as melted add the beaten yolks and stir over the fire to a creamy thickness2 remove it from fire and when cold mix with #a cup sugar and #a whole egg2 next line a large 7not too deep7 pie plate with fine pie crust1 ornament the edge either with the pastry wheel or lay strips of paste around the edge cut on one side into scallops1 brush the surface of crust all over with beaten egg and sprinkle over a little finely sifted bread or cracker crumbs2 put in the lemon mixture1 put the pie into a medium hot oven and bake till done2 in the meantime beat the #d remaining whites to a stiff froth and add #b tablespoonfuls sifted powdered sugar and a little grated lemon peel2 when the pie is done take it from the oven just long enough to spread over the meringue2 return it again to oven for a few minutes and serve when cold4 #gji4 ,d',artois 7or ,pie of ,marmalade74-- ,divide #a_/b pound puff paste into #b parts2 roll one part out into a thin square piece and spread over it1 #a_/b inch thick1 apple marmalade #a_/b inch from the edge2 roll out the remaining half into a piece of same size1 hold it on the rolling pin and lay over the marmalade2 wet the edge of first paste and press the #b edges together2 cut the top paste with a sharp knife into strips1 first lengthwise1 then crosswise1 like lattice work2 put in a tin pan and bake in a medium hot oven to a delicate brown2 when done dust powdered sugar over and let it remain for a few minutes in the oven to glaze2 then remove and serve when cold4 ,any kind of marmalade or cream may be used4 #gaj4 ,allnumettes4-- ,roll out #a pound puff paste #af inches long and #e inches wide and spread over a clear icing made as follows3--,beat the white of #a egg to a froth1 add #d tablespoonfuls powdered sugar1 #b drops lemon juice and beat it for #e minutes2 spread this over the rolled out paste1 let it lay for a few minutes1 cut it into #h pieces and bake in a quick oven from #de to #ej minutes4 #gaa4 ,jelly ,tarts4-- ,roll the puff paste #a inch in thickness and cut it into rounds with a biscuit cutter2 brush a long tin pan over with water1 so as just to dampen the pan1 and then lay the rounds in the pan with the side which was rolled towards the pan and not too close together2 brush the top over with beaten egg1 being careful not to let any of the egg run down the sides3 then dip a smaller cake cutter into hot water1 press it on each round #a_/h of an inch deep to form the cover2 the cake cutter must be dipped in the hot water each time for each round2 then bake them in a hot oven to a golden color2 when the tarts are done take them out1 cut the cover loose with a pointed knife and lift it off2 hollow the tarts out a little with your finger2 when ready to serve fill them with jelly4 ,these tarts may be filled with stewed oysters or clams4 ,they are then called ,oyster or ,clam ,patties4 #gab4 ,tarts4-- ,line some small patty pans with rich pie crust or puff paste and fill them with either fruit marmalade of peaches1 apricots1 cherries or any kind of preserved or stewed fruit2 roll the paste which is left out thin and cut it into strips #a_/d inch in width2 lay them over the tarts like lattice work1 brush over with beaten egg and bake in a hot oven4 #gac4 ,peach ,tarts4-- ,pare and cut some nice1 ripe peaches into halves and boil them for #e minutes in sugar syrup2 take them out and set aside to cool2 boil the syrup #e minutes longer2 line some patty pans with rich puff paste or pie crust1 put into each a piece of buttered paper1 fill them with dry peas and bake in a hot oven till nearly done2 remove the paper and peas and fill each one with the peaches and a little syrup2 return them to the oven again and bake till done2 serve when cold4 #gad4 ,apple ,tarts4-- ,pare and cut into fine slices #a_/b dozen large tart apples and put them in a small saucepan with #a tablespoonful butter1 #c tablespoonfuls sugar1 #a_/b cup seedless raisins1 currants and finely cut citron2 mix1 cover and let it simmer over the fire till apples are soft1 but not broken2 remove them from fire2 add #b tablespoonfuls currant or apple jelly1 mix it with the apples and finish the same as ,cranberry ,tarts4 #gae4 ,rice ,tarts4-- ,line #ab small forms with rich pie crust or puff paste2 put #a_/b pound rice with cold water over the fire and boil a few minutes2 drain the rice in a colander and rinse with cold water2 return the rice to saucepan2 cover with sweet cream or milk1 add #a tablespoonful butter and boil till tender2 remove it from the fire and mix the rice with the yolks of #d eggs1 #c tablespoonfuls sugar1 #a teaspoonful vanilla extract and lastly the #d whites beaten to a stiff froth2 fill the rice into the small forms and bake in a medium hot oven #bj minutes2 when done take them out of the forms1 arrange on a long dish with a napkin1 dust over with powdered sugar and serve either hot or cold4 #gaf4 ,tartelettes of ,cherries4-- ,roll out #a pound short paste #a_/d inch in thickness and cut out with a tumbler or round cake cutter #bj rounds about #b inches in diameter2 roll out the remaining paste and cut it into long strips #a_/b inch wide and #a_/h inch thick2 lay these strips around the top edge of each round and ornament them with the pastry wheel by pressing small dents in it with the wheel2 lay around each a strip of white paper1 fasten the two ends with the white of egg 7to keep it in its place7 and set them in shallow tins2 remove the pits from #b pounds cherries1 mix the fruit with sugar and fill them into the tartelettes2 then bake in a hot oven2 in the meantime crack the pits of cherries1 put them over the fire with a little water and boil #e minutes2 then strain2 mix in a bowl #a cup sour cream with #b rolled zwiebacks1 the yolks of #b eggs1 #b tablespoonfuls sugar and #b tablespoonfuls of the strained water from the pits2 when the tartelettes are nearly done fill #a spoonful of the above mixture into each one and return them to oven again until the cream is firm2 take them from oven1 remove the paper and serve when cold dusted with sugar4 #gag4 ,tartelettes of peaches1 plums or apricots are made the same as cherries1 but without the cream4 #gah4 ,tartelettes d'apricots4-- ,line #a_/b dozen small patty pans with puff paste or fine pie crust and fill them half full with apricot marmalade2 cut #i apricots in halves1 peel them and remove the pits2 boil the apricots for #b minutes in sugar syrup1 lay a half apricot into each tartelette and bake in hot oven2 in the meantime boil the syrup until thick2 crack the pits1 take out the kernels1 scald them in boiling water1 remove the brown skins and divide them into halves2 when the tartelettes are done take them out of the form1 lay onto each one #b halves of the kernels and pour a little of the cold syrup into each one2 serve when cold4 #gai4 ,tartelettes of peaches1 plums1 apples1 cherries1 currants1 raspberries or gooseberries are made the same way as apricots4 #gbj4 ,tartelettes of ,strawberries4-- ,roll out #a_/b pound puff paste about #a_/h inch in thickness and cut out with a round cake cutter #aj rounds2 lay them into #aj small buttered patty pans and press the paste in evenly2 let the paste stand a little higher than the pan2 mix flour and water to a stiff dough1 divide it into #aj equal parts the size of a walnut1 roll it out into balls and put into each form a ball2 press them in firmly and bake in a hot oven2 when done draw them to front of oven1 dust over with sugar and return them to oven again so they obtain a glaze2 then remove the inside water dough and set the tarts aside to cool2 roll out thin the remaining puff paste and cut out small rings2 lay them on shallow buttered tins1 dust them with sugar and bake in a slow oven2 press #a_/b pint strawberries through a sieve and mix them with #c tablespoonfuls powdered sugar2 wash and drain #a_/b quart strawberries1 put them in a dish1 pour the mashed strawberries over the whole fruit and fill them into the tartelettes2 lay onto each one #b rings and serve them on a napkin4 ,raspberries and currants stewed together may be used instead of strawberries4 ,stewed cherries1 peaches1 apricots1 plums or any kind of preserved fruit may also be used4 #gba4 ,fleurons of ,puff ,paste4-- ,roll the puff paste out #a_/h inch in thickness1 cut it with a cake cutter into shapes of half moons1 lay them on tins1 brush over with beaten egg and bake in a quick oven4 ,fleurons are used for garnishing dishes4 #gbb4 ,fanchonnettes de creme4-- ,line #ab small patty forms with short paste 7,muerber ,teig7 and put into each one a thin layer of fruit marmalade2 put #d whole eggs into a saucepan and beat them to a froth2 add #a pint sweet cream or milk1 #c tablespoonfuls sifted flour1 a pinch of salt1 #a heaping tablespoonful butter and #d tablespoonfuls sugar2 stir this over the fire till it boils2 then add #aj macaroons rolled fine2 fill the patty forms #a_/b full with the boiled cream when cold and bake in a medium hot oven2 when done take them out of the form and fill them full with the remaining cream2 when cold spread over some marmalade1 squirt over the top a little meringue and serve on a napkin4 #gbc4 ,d',artois ,meringues4-- ,prepare #a_/b pound puff paste1 roll out and fold over #aj times2 line a large pie plate with it1 spread over a thick layer of pineapple marmalade and bake in a medium hot oven2 when done draw it to front of oven and spread over a thick meringue2 cut the pie into pieces1 move them a little apart1 lay on each one a few strips of blanched almonds1 dust over some sugar and set for #ae minutes into a cool oven to dry4 #gbd4 ,condes4-- ,chop fine #f ounces blanched almonds and mix them with #c tablespoonfuls powdered sugar and the beaten whites of #a or #b eggs2 roll out some rich puff paste very thin1 spread over the almond mixture and dust over some powdered sugar2 cut them into finger lengths #b inches wide and bake in a slow oven4 #gbe4 ,small ,royal ,cakes4-- ,prepare a puff paste and roll it out thin about #a_/d of an inch in thickness2 mix #f ounces powdered sugar with the beaten whites of #b eggs2 spread this over the rolled out paste1 cut it into strips of #a-a_/b inches wide and #c-a_/b inches long1 lay them in shallow tin pans and bake in a slow oven to a delicate brown4 #gbf4 ,pate a choux4-- ,place a saucepan over the fire with #a pint water or milk1 #a_/b pound butter1 #a-a_/b tablespoonfuls sugar1 the grated rind of #a lemon and a pinch of salt2 as soon as it boils add slowly #a_/b pound sifted flour1 stirring constantly2 stir until it forms into a smooth paste and loosens itself from bottom of saucepan2 transfer the paste to a dish and when cooled off a little mix it by degrees with #f or #h eggs4 ,this paste should be soft1 but must not run apart when dropped on a tin4 #gbg4 ,chocolate ,eclairs4-- ,prepare a pate a choux1 put it into a pastry bag or paper funnel and squirt it upon buttered tins in long narrow cakes #d inches long and #a inch wide2 brush over with beaten egg and bake in a medium hot oven2 when done brush them over with boiled chocolate glaze and set for a few minutes in oven again2 then set them aside in a cool place2 shortly before serving cut each one open on the side and fill with vanilla cream4 ,for cream cakes drop this mixture 7by tablespoonfuls7 onto buttered tins1 not too close together and in the form of round cake2 when cold slit them open on one side and fill with vanilla cream4 #gbh4 ,canapes4-- ,prepare a puff paste and roll it out #a_/b inch in thickness2 cut it out into square pieces of #b inches wide1 cut these again into strips of #a_/b inch wide1 lay them with the cut side in a shallow tin pan1 not too close together1 and bake in a hot oven2 when done draw them to front of oven1 dust with sugar and let them remain in oven a few minutes longer to glaze2 put two and two together with jelly between2 or they may be served single4 #gbi4 ,cannelous4-- ,prepare #a pound puff paste and roll it out #h times1 instead of #f2 then take about #ah connelonghoelzer 7they consist of round pieces of wood about #e inches long and a finger thick1 and can be bought at wholesale confectioneries7 and rub each piece of wood over with butter2 roll the paste out very thin and cut it into strips of about #a inch wide and #i inches long2 wind a strip of the paste around each piece of wood1 snake-like1 brush them over with beaten egg1 lay them in shallow tins and bake in a quick oven2 when done remove the pieces of wood and when cold fill the cannelous with whipped cream flavored with vanilla and sweetened with sugar4 #gcj4 ,vole-au-vent4-- ,carefully prepare #a pound puff paste and roll and fold it #f times2 great care must be taken in doing this1 as the whole result depends upon it2 after the last rolling let it lay in summer #a_/b hour on ice1 in winter in a cold place2 when ready to use roll the paste out #a inch in thickness1 place the dish on which the vol-au-veut is to be served upside down onto the paste and cut off the paste from the dish2 turn the paste around and lay it on a tin which has been dampened with water2 make with the back of a knife a few dents in it around the edge1 brush the top over with beaten egg and make with the point of a knife a slight incision in the paste all round the top about #a-a_/b inches from the edge2 this forms the cover2 bake in a very hot oven2 do not open the oven for #aj minutes2 then open and if the vol-au-veut is a light brown cover with paper and bake from #c_/d to #a hour2 when done remove the cover1 put the vol-au-veut onto the dish it was made to fit and set it for a few minutes in the oven to dry2 then fill with either ragouts or fricasseed chickens1 birds1 rabbits or pigeons1 put on the cover and serve2 or fill it with fresh or preserved fruit and serve as a dessert4 #gca4 ,vole-au-vent 7with ,strawberries and ,whipped ,cream74-- ,roll out some carefully made puff paste #c_/d inch in thickness and cut it out with a fluted cutter the desired shape1 either round or oval2 make a slight incision in the paste #a inch from the edge and bake in a very hot oven2 when nearly done brush it over with white of egg1 dust with sugar and put it back in the oven to glaze2 when done remove the interior1 or soft crumbs1 and fill the vol-au-veut shortly before serving with fresh strawberries sweetened with sugar and cover them with whipped cream4 #gcb4 ,vole-au-vent 7with ,currants and ,raspberries47--,prepare a vol-au-veut the same as in foregoing recipe2 strip some large1 ripe1 cherry currants from their stems1 put them in a colander with the same quantity of raspberries1 let cold water run over and drain them well2 put the fruit into a dish with plenty of sugar1 mix them up with #b silver forks and let it stand in a cool place for several hours2 shortly before serving put the fruit into the vol-au-veut1 put over the cover1 again dust with sugar and serve4 #gcc4 ,vole-au-vent 7with ,peaches and ,cream7 is made the same as strawberries4 ,preserved pineapples1 apricots1 cherries or plums may be used in the same manner2 also oranges peeled and cut into slices1 freed from their pits and well sugared4 ,put into the vol-au-veut and serve either covered with its own cover or whipped cream4 ,makes an excellent dish for dessert4 #gcd4 ,neapolitan ,breads4-- ,mix a finely chopped orange peel 7only the yellow part7 with #a_/b pound neapolitan paste2 divide it into small pieces the size of a walnut1 roll these lengthwise about #a_/b finger thick1 bread #c together1 brush them over with beaten egg and bake in a medium hot oven2 or the paste may be rolled into long1 thin rolls1 breaded together and then cut into lengths #b-a_/b inches long4 #gce4 ,viennoises4-- ,stir #a_/b cup butter with #a_/b cup powdered sugar to a cream and add the yolks of #e eggs1 #a teaspoonful vanilla extract1 #a-a_/b cups sifted flour1 #a_/d cup cornstarch and lastly the beaten whites of #b eggs2 spread this over a sheet of buttered paper #a_/b inch in thickness1 lay the paper in a shallow tin and bake in a slow oven2 when done cut the cake into #b pieces2 cover one piece with pineapple or peach marmalade and lay the other piece over it2 also cover the top with marmalade and glaze the whole with wine glaze2 then cut the cake at once into small1 long pieces and set them in the oven again for a few minutes4 #gcf4 ,almond ,tartelettes4-- ,pound #a_/d pound blanched almonds with #a_/d cup water in a mortar to a paste and press it through a sieve2 mix it with #a_/d pound powdered sugar2 next add the beaten whites of #d eggs and the juice of #a_/d orange2 have #a_/b pound puff paste prepared1 rolled out and folded #aj times2 line #h or #aj small tin patty forms with the paste1 fill them #c_/d full with the above almond mixture and bake in a medium hot oven2 when nearly done draw them to front of oven1 dust over some fine sugar and bake till done4 #gcg4 ,puites d'amour4-- ,prepare #aj ounces puff paste and roll it out #a_/b inch in thickness2 cut out into #bj rounds1 about #b inches in diameter1 with a scalloped tin cake cutter2 cut a round piece out of the center of each one1 so that only a ring remains2 roll out the remaining paste the same way1 cut out #bj rounds1 lay them in a tin pan and brush over with the white of egg2 put on the rings1 brush the top over with beaten egg and bake in a hot oven2 when done dust them over with sugar and let them remain for a few minutes longer in oven to glaze2 remove and shortly before serving fill them either with whipped cream sweetened and flavored with vanilla or some preserved fruit4 ,,note4--,care must be taken not to get any egg on the outside of tart1 as this will prevent the rising4 #gch4 ,neapolitans4-- ,take neapolitan paste1 roll it out thin1 brush over with egg and bake in buttered tins to a light brown color2 when done cut the cake into two pieces2 spread one piece with fruit marmalade or jelly and lay the other over it2 cut the whole into small pieces1 pour over a wine or maraschino glaze and set them for a few minutes in the oven4 #gci4 ,d',artois ,grilles4-- ,prepare #a_/b pound puff paste1 roll it out and fold over #aj times2 roll out one-half into a thin1 square piece2 put this into a square1 shallow tin pan1 wet the edge with beaten white of egg1 spread over a thick layer of apricot or peach marmalade and over this a thick layer of apple marmalade #a inch from edge2 roll out the remaining paste1 cut into strips1 lay it over the marmalade like lattice work1 brush over with beaten egg and bake2 when done dust over some sugar1 let it remain for a few minutes longer in the oven and cut into pieces when cold4 ,another way is to line a pie plate with puff paste1 spread over a layer of apple marmalade flavored with vanilla and bake2 when done spread over a thin layer of apricot marmalade and pour over this a sugar glaze2 make it smooth with a knife and cut into pieces before the glaze becomes hard4 #gdj4 ,cream ,tarts4-- ,line small patty forms with short paste 7,muerber ,teig71 fill them with vanilla cream 7see ,cream7 and bake in a hot oven2 when done spread a thin layer of peach marmalade over the cream1 pour over the marmalade a little lemon glaze and let them dry for a few minutes in front of oven2 mix the beaten white of #a egg with #c_/d cup sugar and #c drops lemon juice2 put this into a paper funnel1 squirt a wreath over the glaze and put #a_/b teaspoonful apple jelly in the center4 #gda4 ,fine ,pineapple ,tarts4-- ,line some small patty forms with neapolitan paste and bake in a quick oven to a delicate brown2 when done squirt round the edge a rim of meringue1 sprinkle finely chopped almonds or pistachio nuts over and let them dry for a few minutes in oven2 shortly before serving fill the tarts with finely cut preserved pineapple and pour a little pineapple syrup over them4 #gdb4 ,gooseberry ,tarts4-- ,remove the tops and ends of #a quart gooseberries1 put them in a saucepan1 cover with boiling water and let them boil #c minutes2 pour them into a colander1 drain off the water and put them into a dish2 sprinkle over #a cup sugar1 add a little white wine and let them stand till cold2 then finish the same as ,cranberry ,tarts4 #gdc4 ,grape ,tarts are made the same as ,cranberry ,tarts4 #gdd4 ,cranberry ,tarts4-- ,boil #a quart cranberries with #a cup water till they are soft2 then press them through a coarse sieve1 put the pulp into a saucepan and boil #e minutes1 stirring constantly2 then add #a pound brown sugar and stir until it is dissolved2 line #a-a_/b dozen patty pans with puff paste1 put into each one a small piece of buttered paper1 fill them with dry peas and bake in a hot oven till nearly done2 then take them from the oven1 remove paper and peas1 fill each tart with the stewed cranberries1 return them to the oven again and bake till done2 serve cold4 #gde4 ,fanchonnettes de pommes4-- ,line #ab patty forms with short paste 7,muerber ,teig71 fill them half full with apricot marmalade mixed with apple marmalade and bake in a medium hot oven till done2 when done take them out of the form1 fill evenly with marmalade and put over the top a meringue2 set them in a long1 shallow pan and return for a few minutes longer to oven2 arrange them on a long dish with napkin and just before serving put a little currant jelly on top of each2 serve cold4 #gdf4 ,darioles a la vanille4-- ,line #aj small patty forms with puff paste which has been rolled out #aj times2 mix #a tablespoonful flour and #a tablespoonful cornstarch with #a-a_/b cups milk or cream and add #a whole egg1 the yolks of #c1 #b tablespoonfuls sugar and #a teaspoonful vanilla extract2 when this is well mixed press it through a sieve and add #f macaroons broken into small pieces2 #bj minutes before serving fill the forms #c_/d full with this cream and bake in a hot oven2 as soon as the cream is firm draw them to front of oven and dust with sugar2 let them remain a minute longer in oven2 then remove1 take them out of the form and serve at once on a napkin4 ,grated orange peel may be substituted for vanilla1 lemon or almond flavor4 #gdg4 ,flan de fruits printaniers4-- ,roll out #a_/b pound short paste 7,muerber ,teig7 #a_/h of an inch thick and lay over it a large pie plate or round tin cover #ab inches in diameter2 cut the paste off close to the edge of plate1 lift off the plate and put the round piece of paste onto a large buttered tin or thick brown paper2 next prepare a warm paste 7pate a choux71 put it into a paper funnel and squirt a border #a inch high on the surface on top of the round close to the edge2 then squirt small rills towards the center of round1 so that the flau can be cut by these rills and each piece has a border of the paste2 then squirt into each compartment #b rills1 so that each piece has #b compartments2 brush the whole over with beaten egg and bake a light brown2 take an equal quantity of currants1 raspberries and strawberries1 sprinkle them thickly with sugar and set in a cool place2 then cut some preserved peaches into pieces and add finely cut preserved pineapple and preserved pitted cherries2 reduce the liquor of the #c preserves by boiling it down2 then set it aside to cool2 when the flau is done remove it from oven and set aside to cool2 shortly before serving cut the flau into pieces1 lay them on a large1 round plate on a napkin 7or take a round teatray7 and arrange the pieces so that the flau has its original form again2 next put into each compartment the fruit2 arrange it tastily1 pour a little syrup over each one1 brush the border over with syrup and serve4 #gdh4 ,flan de ,cerises a la creme4-- ,line a deep jelly cake tin or pie plate with short paste and fill it with pitted red cherries2 sprinkle over some sugar and set the flau in a medium hot oven to bake2 in the meantime mix together the yolks of #c eggs1 #a_/b cup sour cream1 #f finely chopped almonds and #b tablespoonfuls finely rolled zwieback2 when the flau is nearly done pour the mixture over and let it bake till done2 serve cold dusted with fine sugar4 #gdi4 ,flan de frangipane4-- ,line a large1 deep pie plate with fine pie crust or short paste1 fill it half full of cream frangipane flavored with a little grated rind and juice of orange and bake in a medium hot oven2 when done slip the flau onto a large plate2 remove the brown crust on top of cream and spread over a layer of marmalade or jelly2 fill up the plate with cream1 spread over this a thin layer of marmalade and pour over the top a maraschino or wine jelly glaze4 #gej4 ,flan de pommes a l'anglaise4-- ,line a deep pie plate with short paste 7,muerber ,teig71 spread over a thick layer of apricot marmalade1 fill up the plate with finely cut tart apples1 sprinkle over some sugar and bake in a medium hot oven2 when done remove from oven1 spread over the top another layer of apricot marmalade and serve cold4 #gea4 ,flan de pommes4-- ,line a deep pie plate or jelly cake tin with short paste 7,muerber ,teig7 and ornament the edge with a pastry wheel2 the paste should be about #a_/d inch in thickness2 pound #f ounces blanched almonds with the yolks of #c eggs1 put the almonds in a dish and add #d more yolks1 #d tablespoonfuls sugar1 #a_/d pound finely rolled macaroons1 #a-a_/b tablespoonfuls melted butter and #a_/d pound finely cut citron and orange peel mixed2 stir this to a cream and add the beaten whites of #f eggs2 fill this mixture into the lined plate and bake #cj minutes in a medium hot oven2 as soon as it begins to brown a little on top cover with buttered paper2 in the meantime pare1 core and cut into quarters #a dozen pippin or greening apples2 place a kettle with #a_/d pound sugar1 #a_/b bottle ,malaga wine and #a-a_/b cups cherry syrup over the fire2 as soon as it boils put in the apples and continue the boiling until they are soft1 but not broken2 take out the apples carefully and boil the syrup a little longer2 when the flau is done take from the oven and when cold lay the apples over it2 arrange them nicely1 pour the syrup1 half warm1 over the apples and serve4 ,flau of ,bartlett pears or quinces are made the same way4 #geb4 ,flan d'apricots a la creme meringue4-- ,line a large1 deep jelly cake tin with short paste 7,muerber ,teig71 ornament the edge with a pastry wheel1 fill it half full of cream frangipane flavored with vanilla and bake in a medium hot oven2 when done carefully take it out of the pan1 lay it on a flat tin and put a layer of preserved apricots over2 cover them with cream frangipane1 so the flau is evenly full1 spread over a thin layer of apricot marmalade and over this a thin meringue2 take some meringue in a paper funnel and squirt rills in small squares over the top like lattice work2 dust over some fine sugar and place in a slow oven to bake till a light brown2 when cold put a little currant jelly into each small square and serve on a napkin4 #gec4 ,flan de peches4-- ,line a large1 deep jelly cake tin with short paste 7,muerber ,teig72 roll some paste out and cut it into strips of about #a inch wide and #a_/d inch thick2 set this around the inside against the rim of tin and ornament it with a pastry wheel2 or cut and scallop the strips before putting into the tin so the points of scallops stand a little over the tin4 #ged4 ,flan de peches4-- ,roll out #a_/b pound short paste #a_/h of an inch in thickness1 lay a deep jelly cake tin upside down onto the crust and cut the paste off close to the tin with a knife2 remove the tin and lay the round piece of paste into the bottom of tin2 roll out the remaining paste and cut it into strips a little wider than the rim of the jelly tins1 ornament them with a pastry wheel or scallop one side of the strips2 fit the strips in neatly inside the rim so the points of scallops stand a little above the edge of tin2 fill the tin half full of apricot marmalade mixed with apple marmalade and also spread some of the marmalade on the sides2 put the flau in a hot oven and bake till done2 in the meantime pare and cut into halves #ab large1 ripe peaches and boil them #e minutes in sugar syrup2 remove the peaches and boil the syrup till it begins to thicken2 lay the peaches into the syrup again1 add #a teaspoonful vanilla extract and boil them for a few minutes2 when the flau is done take it from the oven2 remove the brown crust of marmalade and spread over a little fresh marmalade2 take the flau out of the jelly tin1 slip it onto a large plate and put in the peaches2 have the peach kernels blanched and freed from the brown skins1 divide in halves and lay them over the peaches2 put little bits of currant jelly over the peaches2 boil the peach syrup down a little more and pour when cold1 just before serving1 over the peaches4 ,this may be made of apples1 cherries1 apricots1 plums1 pears or any kind of preserved fruit4 ,,strudel1 ,,strawberry ,,short ,,cakes1 ,,baba1 ,,soleil1 ,,etc4 #ged;a4 ,strudel ,paste4-- ,put #a_/b teaspoonful butter with #a_/b cup warm milk1 a little salt and the yolk of #a egg into a bowl and mix it with sufficient sifted flour to make a soft dough2 put the dough on to a floured board and work it with the hands for #aj minutes2 it should be soft1 but not stick to the hands2 brush the paste over with a little warm water2 rinse out a bowl with boiling water and put it over the paste2 let it lay #a_/b hour2 after that time has elapsed cover a kitchen table with a white cloth1 dust with flour1 put the dough in center of table and pull it out as thin as possible1 like paper2 when one side is pulled out lay a rolling pin on it while you pull out the other side2 then pull out the edges all around1 brush it over with melted butter and spread over a filling of stewed preserved or fresh fruit or fruit marmalade2 rice1 farina1 chocolate or creams may also be used2 after the filling is put on lift the cloth up at one end and roll the strudel up like a music roll2 butter a large1 round pan 7not too deep7 thickly with butter1 put one end of the strudel in the center of pan and turn the other end around it so as to give it the shape of a snake curled up2 brush the strudel over with melted butter and bake till a light brown and well done in a medium hot oven2 when ready slip the strudel into a dish1 sprinkle thickly with sugar and serve4 ,it may be eaten hot or cold1 with or without sauce4 ,if #b small strudels are to be made of this quantity the paste should be divided into #b parts before pulling it apart4 ,it may also be baked in the pan straight4 #gee4 ,rice ,strudel4-- ,put #a_/b cup rice with cold water over the fire1 boil #e minutes1 drain in a colander and rinse with cold water2 return rice to saucepan again with a little salt and #a cup milk and boil till soft2 when done mix it with #a ounce butter1 the yolks of #b eggs1 #b tablespoonfuls sugar1 #a_/d teaspoonful cinnamon and #c ounces seedless raisins2 have the strudel paste pulled out on table as directed1 brush over with melted butter1 spread over the rice1 roll it up and finish as directed in foregoing recipe4 ,serve with the following sauce3--,boil #a_/b cup sugar with a little water until it begins to turn yellow2 remove from the fire and mix it slowly with the whites of #b eggs1 previously beaten to a stiff froth1 and add #a tablespoonful wine and a little vanilla4 #gef4 ,small ,rice ,strudels4-- ,prepare a dough from #a tablespoonful butter1 #c eggs1 a little salt and sufficient flour to make a stiff dough2 roll it out very thin and cut into rounds the size of a tea plate2 parboil #a_/b cup rice in water1 drain in a colander and rinse with cold water2 return the rice to saucepan again1 add #a pint cream or milk1 a little salt1 sugar to taste and boil till tender2 stir #a tablespoonful butter to a cream and add the yolks of #c eggs1 the grated rind of #a lemon1 the cooled off rice and lastly the whites beaten to a stiff froth2 spread a layer of rice over each of the rounds of dough1 roll them up like omelets1 lay them into a buttered pan or dish1 pour #a cup of boiling cream or milk over and bake the strudels in a medium hot oven to a light brown2 serve them sprinkled with sugar as a dessert4 #geg4 ,rice ,strudel 7with ,jelly74-- ,put little pieces of apple or currant jelly over the rice before rolling it up1 otherwise the same as in foregoing recipe4 #geh4 ,farina ,strudel4-- ,boil #a pint milk with a little salt1 sprinkle in slowly #a_/b cup farina and continue boiling for #aj minutes2 when nearly cold stir #a tablespoonful butter to a cream1 add #b tablespoonfuls sugar1 the yolks of #d eggs1 the farina and lastly the whites beaten to a stiff froth2 finish the same as ,rice ,strudel2 serve with snow sauce4 ,these quantities will make #b medium sized strudels1 sufficient for #ab persons2 serve as dessert4 #gei4 ,farina ,strudel 7with ,cocoanut74-- ,prepare the farina the same as in foregoing recipe2 spread the farina over the prepared strudel paste and sprinkle over some grated cocoanut2 roll up as directed and bake in a buttered pan2 serve with cocoanut snow sauce made as follows3--,boil #a cup sugar with #a cup water until it begins to turn yellow2 remove from fire1 add a little boiling water and mix it slowly with the whites of #d eggs previously beaten to a stiff froth2 add #a teaspoonful vanilla1 #a_/b cup white wine and #a cup grated cocoanut4 #gfj4 ,citron ,strudel4-- ,stir the yolks of #f eggs with #d tablespoonfuls sugar to a cream and add the beaten whites of #c eggs2 have the prepared strudel paste pulled out on a table1 brush over first with butter and then spread over the mixture of eggs and sugar2 over this spread the remaining #c whites beaten to a stiff froth2 next sprinkle over #a_/d pound well washed and dried currants1 #a_/d pound finely cut citron and roll the strudel up2 have ready a buttered pan1 put one end of strudel in center of pan and turn the other end around it as directed2 brush over with beaten white of egg1 sprinkle with sugar and bake till done2 serve either with or without wine cream sauce4 #gfa4 ,lemon ,strudel4-- ,mix #f ounces finely cut citron with #a_/b pound finely chopped almonds and add #a cup of sugar1 the juice of #c lemons and the grated rind of #a2 let this stand for #a hour2 prepare a strudel paste as directed1 pull it out on a table over floured board or tablecloth1 brush over with butter1 put on the lemon mixture and roll it up2 lay the strudel in a buttered pan1 twist it around1 brush over with water and sprinkle as much sugar over till it lays dry on top2 then bake4 ,this strudel is eaten cold and will keep for weeks4 #gfb4 ,almond ,strudel4-- ,stir #b eggs with #a_/b cup sugar and the grated rind of #a_/b lemon to a cream2 pull out the strudel paste over a tablecloth1 brush over with melted butter1 spread over the egg mixture and sprinkle over this #a_/d pound grated almonds and #a_/b cup currants and seedless raisins2 roll it up1 put into a buttered pan1 brush over with melted butter1 sprinkle with sugar1 pour #a_/b cup milk or cream into the pan and bake a light brown2 serve with wine cream sauce4 #gfc4 ,chocolate ,almond ,strudel4-- ,prepare a strudel paste as directed2 stir the yolks of #c eggs with #b tablespoonfuls sugar to a cream and add the whites beaten to a stiff froth2 brush the pulled out strudel paste over with melted butter and then spread over the egg mixture2 next sprinkle over #c ounces finely grated chocolate and #b ounces finely cut almonds2 roll it up and lay into a buttered pan1 brush over with beaten egg and bake in a medium hot oven to a light brown2 when done sprinkle over some grated chocolate and sugar2 serve cold with cream sweetened with sugar4 #gfd4 ,chocolate ,cream ,strudel4-- ,boil #b tablespoonfuls sugar in #a_/b cup water and add #b tablespoonfuls grated chocolate which has been melted in oven2 stir this over the fire until chocolate is well dissolved and add #a_/b pint cream and the yolks of #d eggs2 beat this with an egg beater until nearly boiling2 remove and set aside to cool2 then mix it with the beaten whites2 pull out a strudel paste1 brush over with melted butter1 spread over the chocolate cream and sprinkle over #a_/b cup finely cut almonds and #b tablespoonfuls sugar2 roll it up1 brush over with melted butter and sprinkle with sugar2 then bake in a buttered pan4 ,this strudel is best eaten cold4 #a tablespoonful cocoa may be used instead of chocolate4 #gfe4 ,apple ,strudel4-- ,pare1 quarter and cut into fine slices #a_/b dozen greenings1 put them in a saucepan with #a tablespoonful butter1 #c tablespoonfuls sugar and cover and let them stew for a few minutes till apples begin to get soft2 then add #b tablespoonfuls currants1 the same quantity of seedless raisins and finely cut citron1 a little grated orange peel and #a tablespoonful apple or any other kind of fruit jelly2 mix all together and set aside2 when cold have the strudel paste pulled out over a tablecloth1 brush over with melted butter1 spread the apples all over it1 roll up and finish as directed4 #gff4 ,cherry ,strudel4-- ,remove the pits from #a pound ripe cherries1 put them over the prepared strudel paste1 sprinkle over some sugar1 a little finely rolled zwieback and finish the same as directed2 serve dusted with sugar4 #gfg4 ,plum ,strudel4-- ,remove the pits from #a pound ripe plums1 cut them fine1 put them over the strudel paste1 sprinkle thickly with sugar1 dust over a little flour and finish as directed2 serve without sauce and dusted thickly with sugar4 ,peach strudel is made the same way4 #gfh4 ,plain ,strawberry ,shortcake4-- #a quart flour1 #a_/b teaspoonful salt1 #a_/b cup butter1 #b cups milk and #b teaspoonfuls baking powder2 sift flour1 powder and salt into a bowl1 add the butter and chop it very fine with a chopper in the flour2 then mix it with the milk into a soft dough2 divide it into two equal parts and roll them out to the size of a jelly plate2 butter a deep jelly tin1 put in #a layer and brush it over with melted butter1 put on the other layer and bake in a quick oven2 when done remove it from oven1 separate the #b layers with a broad-bladed knife and spread them with butter2 mash some fresh strawberries with a silver spoon1 cover the bottom layer with the mashed strawberries and sprinkle thickly with powdered sugar2 lay on the other layer with the crust side downward1 cover with a thick layer of strawberries1 sprinkle with sugar and serve with vanilla sauce1 sweet cream or the following sauce3--,beat #b eggs until they foam1 add #b small cups milk1 stirring constantly1 sweeten to taste and flavor with vanilla extract4 #gfi4 ,strawberry ,shortcake1 ,no4 #a4-- #a_/b cup butter1 #a cup sugar1 #b eggs1 #c_/d cup milk and #b cups prepared flour2 stir butter and sugar to a cream and add the eggs #a at a time2 next add the sifted flour and milk alternately2 bake in two well buttered jelly tins in a medium hot oven2 when done remove and lay them on a napkin which has been dusted with sugar2 when cold put a layer onto a plate and cover the cake with fresh strawberries2 sprinkle over some sugar1 lay over the other layer1 cover the top with strawberries1 dust with sugar and serve with cold cream or vanilla sauce4 #ggj4 ,strawberry ,shortcake1 ,no4 #b4-- #a cup powdered sugar1 #c eggs and #a cup sifted flour mixed with #a teaspoonful baking powder and #b tablespoonfuls water2 stir the yolks and sugar to a cream1 add water and flour and lastly the beaten whites2 bake in #c layers2 when done lay them over one another with strawberries between1 sprinkle top well with sugar and serve with cream or vanilla sauce4 #gga4 ,peach ,shortcake is made the same as ,strawberry ,shortcake4 ,in place of berries take peaches pared and cut into slices4 ,or this cake may be made of all kinds of preserved fruit and served either with sweet cream or vanilla sauce4 #ggb4 ,vienna ,broeselcake4-- #d eggs1 #e tablespoonfuls sugar1 #c cups flour1 #a cup warm milk1 #a_/b cup butter1 the grated rind of #a_/b lemon1 #a yeast cake1 #a_/d teaspoonful salt and a little vanilla2 dissolve the yeast in #a cup milk1 add #a cup sifted flour and mix it into a batter2 set it in a warm place to rise2 as soon as the sponge is very light stir butter and sugar to a cream and add by degrees the eggs1 #a at a time1 stirring a few minutes between each addition2 next add salt1 lemon or vanilla and lastly the remaining #b cups sifted flour and the sponge alternately2 beat the whole thoroughly with a wooden spoon and set it aside to rise2 when light beat it again with a spoon and fill it into a cake mould with tube in center1 which should be well buttered and dusted with fine bread1 cracker or zwieback crumbs2 let it rise again to double its height2 in the meantime cut #a handful almonds into small pieces without removing the brown skin and mix them with #a handful sugar1 a little cinnamon1 a little grated lemon peel and some melted butter2 work this with a fork briskly into the dough2 when the cake is ready to bake press little dents in it with the handle of a silver spoon1 brush over with beaten egg1 spread the almond mixture over the top and bake in a medium hot oven #a hour4 #ggc4 ,brioche ,cake4-- #c_/d pound sifted flour1 #a_/b pound butter1 #d eggs1 #b tablespoonfuls sugar1 #a yeast cake dissolved in #a_/b cup warm milk and #a_/b teaspoonful salt2 mix #a_/b cup flour with the salt1 yeast and milk into a batter and set it in a warm place to rise until very light2 then stir the butter to a cream and add the sugar1 the eggs1 #a at a time1 stirring a few minutes between each addition2 as soon as the batter is light add it gradually to the butter and egg mixture1 add the flour and work it with your hands on a floured board into a soft dough2 cover and let it rise to double its height2 work it thoroughly and let it rise again2 when the dough has attained double its size butter a deep1 round cake mould and cover the bottom with a round piece of buttered paper2 take one-sixth of the dough off and lay it aside2 shape the remaining dough into a round loaf and put it into the buttered pan2 make a hollow in center2 form the small piece of dough into the shape of a pear and put the pointed end into the center of cake2 set it to rise to double its size2 brush over with the yolk of #a egg mixed with #a tablespoonful water and bake in a medium hot oven4 #ggd4 ,small ,brioche4-- ,take the same dough as in foregoing recipe and roll it into small round balls the size of an egg2 make a small opening in center of each with a wet finger2 put a small ball of dough the size of a hazel nut into each one and set the brioche into a buttered pan2 let them rise to double their size2 brush over with the yolk of egg diluted with a little cold water and bake in a hot oven2 when done brush them over with melted butter4 #gge4 ,baba4-- #c_/d pound flour1 #a_/b pound butter1 #e eggs1 #b ounces sugar1 the finely chopped peel of #a_/b lemon1 #a_/d teaspoonful salt1 #a yeast cake dissolved in #a_/d cup warm milk1 #b ounces well washed and dried currants1 #a-a_/b ounces seedless raisins1 #a-a_/b ounces finely cut citron and a little finely cut candied orange peel2 mix yeast1 milk and #a_/b cup flour together and set it in a warm place to rise2 stir the butter to a cream1 add the sugar and next the eggs1 #a at a time1 stirring a few minutes between each addition2 next add the yeast which was set in a warm place to rise1 then the flour and fruit2 beat the whole thoroughly with the right hand for #ae minutes2 cover with a clean cloth and let it rise to double its size2 press it down and let it rise again2 then put it into a well buttered form with a tube in center1 which should be #c_/d full2 let it rise till form is full2 paste with the white of egg a strip of buttered paper around the top edge of form and bake the cake about #a hour2 when done turn the cake out of form and set it for a few minutes in the oven to dry2 in the meantime put #a_/b cup sugar with #c_/d cup ,madeira wine over the fire2 let it get hot and pour all over the baba2 serve either hot or cold on a napkin4 ,small babas are made of the same dough and baked in small deep forms1 otherwise treated the same as above4 ,instead of ,madeira any other kind of wine may be used2 also vanilla or pineapple syrup4 #ggf4 ,savarin ,cake4-- #a cup lukewarm cream or milk1 #b yeast cake1 #c ounces butter1 #d eggs1 #a_/d teaspoonful salt1 #a_/b gill ,cognac1 #b tablespoonfuls powdered sugar and #aj ounces sifted flour2 dissolve the yeast in half the milk and mix it with half the sifted flour into a smooth batter2 cover and set it in a warm place to rise1 which will take about #a_/b hour2 in the meantime stir butter and sugar to a cream and add the eggs1 #a at a time1 stirring a few minutes between each addition2 next add alternately the remaining milk1 brandy1 flour and lastly the batter which has been set in a warm place to rise2 beat the whole with the right hand for #ae minutes2 then cover with a napkin and let it rise in a warm place2 butter a round mould which holds about #a-a_/b to #b quarts and dust with flour2 turn the mould upside down1 so the loose flour may fall out2 when the dough is very light mix it with #b ounces finely cut almonds and carefully fill it into the mould2 set again in a warm place to rise to double its size2 bake in a medium hot oven for #a_/b hour2 to ascertain whether the cake is done or not thrust one end of a knitting needle into center of cake2 if the needle comes out clean it is done2 if any dough adheres to it the cake must be baked a few minutes longer2 as soon as the cake is done turn it onto a round wire grate or sieve and prepare the following glaze3--,place a saucepan with #a cup sugar and #a_/b pint cold water over the fire and boil #e minutes2 add #a glass ,jamaica rum1 ,cognac1 sherry wine1 kirsch or any other kind of liquor2 set the cake with the grate or sieve onto a dish and pour the syrup evenly all over it2 pour the syrup which drops from the cake onto the dish back to saucepan again1 boil it up and pour over the cake2 lift the grate on one side and slide the cake onto a dessert dish2 the top may be decorated with preserved cherries or other fruit4 ,the savarin is served as dessert1 either hot or cold4 ,small savarins are baked in small1 deep forms and dipped in hot syrup when done4 #ggg4 ,soleil4-- #a pound sifted flour1 #aj ounces butter1 #b ounces sugar1 the grated rind of #a lemon1 #a_/d pound sweet almonds1 #b yeast cake1 #h eggs1 a pinch of salt and #a_/b cup cream2 dissolve the yeast in a little warm milk2 take #a cup sifted flour and mix it with the yeast into a soft dough2 lay this in a bowl with a little warm cream and set it in a warm place to rise to double its size2 sift the remaining flour1 sugar and salt into a mixing bowl and make a hollow in center2 put in by degrees the well beaten eggs and butter and mix and beat the whole with the hands for #ae minutes2 pound the almonds with #b eggs and press them through a sieve2 add them with the yeast dough to the above mixture and mix the whole thoroughly together2 dust over some flour and set in a warm place to rise to double its size2 then fill it into a paper-lined form1 which should be #a_/b filled1 and set it to rise till form is nearly full2 take a large tin plate and cover the bottom with salt2 onto this set the pan with cake and bake in a medium hot oven about #dj minutes2 try the cake with a larding or knitting needle2 when done remove it from the oven1 turn onto a sieve and pour hot vanilla syrup all over it2 when cold boil #a cup sugar with #a_/b cup water till it forms a thread between #b fingers2 remove from the fire1 add #a tablespoonful raspberry syrup and stir till nearly cold2 pour it over the cake and set in oven for #b minutes2 remove instantly and lay a slice of pineapple in center of cake2 cut the pineapple into #d parts without altering its form and lay long strips of citron around it to imitate the sun4 #ggh4 ,compiegne4-- #a pound sifted flour1 #aj ounces butter1 #d whole eggs1 the yolks of #d1 #b tablespoonfuls sugar1 #a_/b cup cream1 #a_/d teaspoonful salt and #b yeast cake2 dissolve the yeast in #a_/b cup warm milk1 add a few spoonfuls of the flour and mix it into a batter2 set this in a warm place to rise2 in the meantime stir the butter to a cream and add the sugar1 salt and eggs by degrees2 next the yeast and sifted flour2 beat the whole with your hand for #ae minutes2 then add the cream1 which should be whipped to a stiff froth2 butter a large1 deep tin form and cover the bottom with a round piece of buttered paper2 fill in the cake mixture1 which should fill the form #c_/d full1 paste a piece of paper around top edge of form and let it rise till form is nearly full2 bake in a moderate oven2 serve either hot or cold4 ,small compiegnes are baked in small forms and dipped in sugar syrup mixed with wine or liquor4 #ggi4 ,damp ,nudels4-- #c cups sifted flour1 #a tablespoonful sugar1 #a_/d teaspoonful salt1 #a_/b tablespoonful butter1 the yolks of #b eggs1 #b yeast cake and #a cup warm milk2 put flour into a bowl and make a hollow in the center2 mix the yeast with #a_/b cup warm milk1 put it into the hollow of flour and mix with a little of the flour to a thick batter2 sprinkle a little of the flour over and cover and set in a warm place to rise1 which will take about #c_/d hour2 then add salt1 sugar1 the yolks and butter1 which has been melted in the remaining #a_/b cup milk2 mix the whole into a soft dough and set it in a warm place2 when it has risen to double its height cut pieces off with a tablespoon and form them with your hands into round balls2 set these onto a floured board covered with a napkin and let them rise to double their size2 then brush them over with melted butter2 put #a cup milk1 #a_/b tablespoonful butter and #a tablespoonful sugar in a pan which is large enough to hold the nudels without touching each other and can be covered tightly2 put the pan on top of stove and as soon as the milk boils put in the nudels1 cover tightly and let them boil slowly2 when the milk has boiled away and the nudels begin to fry in the butter 7which can be heard and smelt7 draw them to side of stove and let them remain for a few minutes2 transfer them to a deep dish and serve with vanilla or snow sauce2 the above will make #bj nudels and will take about #a_/b hour to cook4 ,,note4--,if the nudels are not all wanted for dessert the remaining ones can be baked in the oven and served for tea as a substitute for biscuits4 ,,fruit ,,dumplings4 7,,to ,,be ,,served ,,as ,,dessert47 #ghj4 ,baked ,apple ,dumplings1 ,no4 #a4-- #a cup butter1 #d cups sifted flour1 #a_/b teaspoonful salt1 the yolks of #c eggs and #a_/b cup cold water2 put the flour and salt onto a paste board1 make a hollow in center and put in the yolks and butter2 work this into a stiff paste1 adding the water by degrees2 roll it out #a_/b inch in thickness and then fold it up so that #c layers lay on top of one another2 lay the paste onto a plate and let it stand in a cool place or on ice for #a hour2 pare #i greening or pippin apples and remove the cores without breaking the fruit2 next roll out the paste very thin and cut it in #i squares2 put an apple in center of each square and put into each apple #a teaspoonful apple jelly2 bring the corners of the square together1 brush the tips with a little white of egg and press them lightly together2 set the dumplings into a long tin pan and bake until apples are done2 if the oven is too hot cover them with paper2 in serving put #a dumpling for each person onto a tea plate1 pour a few spoonfuls cherry wine or lemon sauce around it and put #a spoonful hard sauce on top of each apple2 or they may be served without sauce and dusted with sugar4 ,baked apple dumplings may be made of pie crust the same way4 #gha4 ,baked ,apple ,dumplings1 ,no4 #b4-- #b cups sifted flour1 #a_/d pound lard1 #c ounces butter1 #a_/b teaspoonful salt1 the yolk of #a egg and #a_/b cup ice water2 put the flour and #a_/b the lard and salt into a bowl and chop the lard fine with a knife2 beat the yolk and ice water till it foams1 add to the flour and mix it with the knife into a smooth1 stiff paste2 roll it out on a board into a square1 put the remaining lard and butter in the center1 inclose it with the paste and set for #a_/b hour on ice or in a cool place2 then roll it out #c times as long as wide1 fold together so that #c layers lay over one another and let it rest for #ae minutes2 roll and fold it twice more2 then roll it out to #a_/h of an inch in thickness1 cut into square pieces and set in the center of each square a peeled and cored tart apple2 bring the #d corners of square together on top1 brush the dumplings over with beaten eggs and bake till a light brown and done2 serve with hard and wine or lemon sauce4 ,these quantities will make #e dumplings4 #ghb4 ,baked ,apple ,dumplings1 ,no4 #c4-- #a pint flour1 #a_/b teaspoonful salt1 #a_/b cup cold water and #c_/d cup lard2 mix flour1 salt and water to a paste and work it for a little while on a board2 roll it out into a square piece #a inch in thickness2 also shape the lard into a square piece1 but smaller than the paste2 fold the paste over the lard and set it for a little while in a cool place2 then roll it out #a_/b inch in thickness and fold together so that it is #c double2 roll and fold it twice more2 then roll it out #a_/h of an inch in thickness1 cut into squares and finish the same as in foregoing recipe4 #ghc4 ,baked ,apple ,dumplings 7with ,baking ,powder74--#b cups flour1 #a teaspoonful baking powder1 #a_/b cup water or milk1 #a_/b cup butter or lard and #a_/d teaspoonful salt2 sift flour1 salt and baking powder into a bowl1 put in the butter and chop it fine2 then mix the whole into a soft dough2 roll it out #a_/h of an inch in thickness and cut it into squares2 put a tart apple1 pared and cored1 onto each square and put into each apple a small piece of butter and a little sugar2 bring the #d corners of paste together on top of the apple1 fasten them with a little white of egg1 put in a long1 shallow pan and set in a medium hot oven to bake till done2 serve with hard or wine sauce2 if the oven is too hot cover them with paper4 ,to ascertain when dumplings are done thrust a knitting needle into them4 ,if it penetrates through the apples easily they are done2 if not1 the baking must be continued until they are done4 #ghd4 ,apple ,dumplings 7bain-,marie74-- #a pound flour1 #a teaspoonful baking powder1 #a_/b teaspoonful salt1 #a cup cream or milk and #c_/d cup butter2 sift flour1 salt and powder into a bowl1 add the milk and mix it into a paste2 roll it out on a floured board into a square piece about #a-a_/b inches in thickness2 form the butter into a square piece and lay it in the center of paste2 fold the paste over it1 first from the right and left side1 then from you and towards you2 put it on a tin plate and set in a cool place for #a_/b hour2 next roll it out #c times as long as wide1 fold it together and lay one end over the middle2 then the other end over that1 so the paste is #c double2 roll and fold it twice more the same way2 then roll it out thin1 butter and dust #h cups with flour and line them with the crust2 fill them with finely sliced tart apples and sugar1 cover them with the same paste and set the cups in a pan of hot water2 put them in the oven to bake2 when done turn them onto a dish1 dust with sugar and serve with #b sauces--a wine or nutmeg sauce and a hard sauce4 ,these dumplings can be made with any kind of fruit4 #ghe4 ,steamed ,apple ,dumplings4-- ,prepare a fine puff paste1 cut it into squares and inclose in each square a nice peeled and cored1 juicy apple2 lay the dumplings into a steamer1 cover tightly1 set the steamer over boiling water and let them steam till done1 which will take from #a to #a-a_/b hours2 serve with brandy1 hard or sherry wine sauce4 ,instead of puff paste a fine pie crust may be used4 #ghf4 ,boiled ,apple ,dumplings1 ,no4 #a4-- #a cup finely chopped suet1 #b cups prepared flour1 #a egg and #c_/d cup water2 mix this into a stiff dough1 roll it out #a_/h of an inch in thickness and cut into squares2 brush each square over with beaten egg and sprinkle over some finely sifted bread crumbs2 put in the center of each a nice pared and cored juicy1 tart apple2 bring the #d corners of the paste together on top of apple and press them together2 brush the dumplings over with beaten egg and dust over them some fine bread crumbs2 wring out some small1 square pieces of muslin in hot water and dust them with flour2 inclose each dumpling in a cloth1 pin the #d corners together1 drop them into slightly salted boiling water and boil #c_/d hour2 serve with cherry wine or nutmeg sauce1 or hard or brandy sauce4 ,dumplings boiled in this way are dry and light4 #a_/b cup of lard may be substituted for the suet4 #ghg4 ,boiled ,apple ,dumplings1 ,no4 #b4-- #a_/b pound lard1 #a pound sifted flour1 #a teaspoonful salt and #a_/b cup cold water2 put flour1 lard and salt in a bowl and chop the lard fine with a knife in the flour2 add the water and mix it with the knife into a stiff paste2 put the paste on a floured board and roll it out about #a_/b inch in thickness2 fold it up and roll it out again about #a_/h of an inch thick2 cut into squares and lay in the center of each a pared and cored juicy1 tart apple2 bring the corners of the squares neatly together and press them lightly2 inclose each dumpling in a small square cloth1 bring the #d corners together and fasten with a pin2 each cloth should be previously dipped in hot water1 wrung out and dusted with flour on the inside before the dumpling is put into it2 drop them into boiling water which is slightly salted1 boil #a_/b hour and serve with cherry wine sauce4 ,,note4--,a good pie crust can also be used for this purpose4 ,peach1 plum and cherry dumplings are made the same way4 ,the above ingredients will make about #h dumplings4 #a_/b pound finely chopped suet may be used instead of lard4 #ghh4 ,lemon ,dumplings4-- ,mix #b cups prepared flour with #b eggs1 #a tablespoonful butter or #a_/b cup finely chopped suet1 #a-a_/b tablespoonfuls sugar1 the juice and half the grated rind of #a lemon and finish the same as ,orange ,dumplings2 serve with cherry wine sauce or prepare a sauce the same as for ,orange ,dumplings and flavor with lemon instead of oranges4 #ghi4 ,orange ,dumplings4-- #b cups prepared flour1 #b eggs1 #b teaspoonfuls butter1 #a tablespoonful sugar and #a cup water2 mix this into a thick batter2 pare #c nice oranges1 cut them into small pieces and remove the pits and all the skin1 so that there is nothing left but the meat of the oranges2 stir this into the batter2 have a kettle of boiling water on the stove with a little salt2 next drop the mixture with a tablespoon into the boiling water1 taking care not to put too much in at once2 cover the kettle and boil the dumplings just #aj minutes2 remove them with a skimmer to a warm dish and serve at once with the following sauce3--,stir #b tablespoonfuls butter with #a cup powdered sugar to a cream and add by degrees #a egg1 #b tablespoonfuls brandy or wine1 the juice of #a orange and a little grated rind4 ,these dumplings should be removed from the water as soon as done1 otherwise they will become heavy4 #gij4 ,fruit ,dumplings4-- ,stir #a ounce butter to a cream and add by degrees #c eggs1 #b tablespoonfuls sugar1 #b tablespoonfuls finely chopped almonds1 a little grated lemon peel1 #d large apples peeled and cut into small slices and #a_/d pound bread that has been previously soaked in water and pressed out in a napkin2 add cup of bread crumbs1 mix all together1 drop with a spoon dumplings from this mixture into slightly salted boiling water1 boil until done and serve with wine sauce4 ,cherries1 peaches1 pears1 plums1 blackberries or huckleberries may be used instead of apples4 #gia4 ,strawberry ,dumplings4-- #a cup beef suet freed from strings and chopped fine1 #c cups sifted prepared flour1 #a tablespoonful sugar and #b eggs2 mix with #c_/d cup cold water to a soft dough2 shape into large balls with floured hands1 put into a dumpling cloth that is buttered and floured on the inside and fasten the #d corners of the cloth together with a pin2 drop into slightly salted boiling water and boil till done1 which will take about #a_/b hour4 ,the best way to ascertain if dumplings are done is to thrust a knitting needle into them4 ,if no dough clings to it and the needle comes out clean they are done and must be instantly removed from fire1 taken from the cloth1 laid on a warm dish and served at once2 serve with the same sauce as the following recipe4 #gib4 ,strawberry ,dumplings 7another way74-- #b cups prepared flour1 #b eggs1 #a tablespoonful butter1 #a tablespoonful sugar and #a cup milk or water2 mix this into a stiff batter and stir in lastly #a cup well washed and drained berries and finish the same as ,orange ,dumplings2 serve with the following sauce3--,stir #b tablespoonfuls butter with #a cup powdered sugar to a cream and add the yolks of #b eggs and #c tablespoonfuls white wine2 when this is well mixed stir #a cup nice1 ripe strawberries into it2 put sauce into a glass dish2 have the whites beaten to a stiff froth1 spread it over the top of sauce and set nice1 large strawberries around the edge of dish4 ,these dumplings may be made of all kinds of fruit--peaches1 cherries1 plums1 pears or apricots4 #gic4 ,fine ,fruit ,dumplings4-- ,pare and quarter some peaches1 apples or pears and boil them in sugar syrup until done1 but in such a way that the pieces stay whole2 then take them out with a skimmer and lay on a long dish2 in the meantime prepare some dumplings as follows3--,place #a cup milk with #a tablespoonful butter over the fire2 as soon as it boils stir in #a cup sifted flour and stir constantly until it has formed into a smooth dough and loosens itself from the bottom of saucepan2 after the dough has cooled stir #a tablespoonful butter to a cream and add by degrees the yolks of #c eggs1 the dough1 #a tablespoonful dry farina and lastly the whites beaten to a stiff froth2 form the mixture with a tablespoon into dumplings and drop them into the boiling syrup in which the fruit was boiled2 when done take them out with a skimmer and lay in a circle around the fruit2 pour the syrup over them and serve4 ,these dumplings may also be made with dried fruit4 #gid4 ,plain ,suet ,dumplings4-- #a pint bread crumbs soaked in #a cup milk1 #a_/b pound suet freed from strings and chopped fine1 #d eggs 7whites and yolks beaten separately71 #a tablespoonful sugar1 #a teaspoonful salt and #a cup prepared flour or flour with #a_/b teaspoonful ,royal baking powder2 work into a smooth dough and shape with floured hands into dumplings2 boil them inclosed in little1 square pieces of muslin or dumpling cloths that have been previously dipped in hot water1 wrung out and floured on the inside2 boil #dj minutes and serve with strawberry1 cherry or wine sauce2 or stir any kind of fresh fruit into #a_/b pint hard sauce and serve it with the dumplings4 #gie4 ,plain ,dumplings 7with stewed ,apples74-- ,pare1 core and cut into quarters #f tart apples2 boil #a cup sugar with #b cups water to a syrup1 put in the apples and boil till tender1 but do not allow them to break2 when done take the apples out with a skimmer and lay them on a dish2 mix #a cup prepared flour with #a egg1 #a teaspoonful butter and a little water into a thick batter1 drop a small portion of the mixture with a teaspoon into the boiling apple syrup and boil #e minutes2 remove them1 lay in a circle around the apples and pour the syrup over them4 ,a few slices of lemon may be boiled with the syrup4 ,this dish can also be made of pears1 dried apples or apricots4 #gif4 ,apple ,dumplings 7with ,rice74-- ,place #a_/b pound rice in a saucepan over the fire with cold water1 boil #c minutes and drain in a colander1 rinsing with cold water2 then put it back on the fire in the same saucepan with #a pint milk1 #a_/b teaspoonful salt1 #a_/b teaspoonful sugar and a little piece of butter2 boil until thick2 remove from the fire and mix it with #b well beaten eggs2 dip the dumpling cloths in hot water1 wring them out and flour well inside2 put #b spoonfuls of the boiled rice upon each cloth1 spread it out smooth and lay in the center of each a peeled and cored apple2 fill the opening left by the removal of the core with currant jelly or sugar2 draw the #d corners of the cloth together1 bring them to the top of the apple and fasten with pins2 drop them into boiling water and boil #a_/b hour2 serve with sweet cream or vanilla1 fruit or claret sauces4 ,,cakes4 #gig4 ,plain ,cake4-- #a cup butter1 #a cup milk1 #b cups sugar1 #c cups prepared flour1 #d eggs and the grated rind of #a lemon2 stir butter and sugar to a light white cream with your right hand2 then stir with a silver spoon1 add the eggs1 #a at a time1 stirring a few minutes between each addition2 next add the sifted flour and milk alternately2 butter a large1 round cake pan and line it with buttered paper2 pour in the cake mixture and bake in a medium hot oven for #a hour2 to ascertain if cake is done thrust a knitting needle into center of cake2 if it comes out clean the cake is done2 if not1 the baking must be continued2 when done remove the cake from oven and let it stand #aj minutes2 then turn it out of pan1 remove the paper and set the cake in a cool place or put it when cold in a tin cake box4 ,if plain flour is used take #a-a_/b teaspoonfuls baking powder and sift it with the flour4 ,measure with a cup which holds half a pint4 #gih4 ,marble ,cake4-- ,take the same mixture as for ,plain ,cake and divide it into #c equal parts2 add to one part some red sugar or a little prepared cochineal1 to give it a fine pink tint2 stir into another part #c tablespoonfuls grated chocolate and leave the third part plain2 butter a large cake pan and line it with buttered paper2 fill the pan about #a_/b inch deep with the plain batter and drop upon this in #c or #d places #a spoonful of the dark and pink batters2 pour in more plain batter2 then drop in the pink and brown the same way2 continue until all is used2 the pink may be omitted if the coloring is not handy2 bake the same as ,plain ,cake2 when done ice the cake with boiled chocolate glaze4 #gii4 ,nut ,cake4-- ,prepare a cake batter the same as for ,plain ,cake1 stir in #a pint shelled walnuts broken into pieces and finish the same as ,plain ,cake2 or stir #c cups freshly grated cocoanut into the plain cake batter2 or stir #a pint shelled hickory nuts into the plain cake batter2 or almonds cut into strips2 ,brazil nuts may also be used4 #hjj4 ,citron ,cake4-- ,cut #a_/b pound citron into fine slices and prepare a cake batter the same as for ,plain ,cake2 butter a large1 round pan and line it with buttered paper2 pour in a layer of cake batter2 then a layer of sliced citron2 then batter and citron again2 continue until all is used2 bake in a medium hot oven till done1 which will take about #a-a_/d hours2 if the oven should be too hot cover the cake with buttered paper4 #hja4 ,lady ,cake4-- #a cup butter1 #b cups sugar1 #a cup milk1 #c cups prepared flour1 the whites of #h eggs and the grated rind and juice of #a lemon2 stir butter and sugar with your hand to a light white cream and beat the whites to a stiff froth2 take a silver spoon and stir the whites1 the lemon1 sifted flour and milk alternately into the creamed butter and sugar2 butter a large mould and line it with buttered paper2 pour in the mixture and bake #a hour4 ,,note4--#a_/b pound blanched almonds cut into strips may be stirred into the cake mixture and flavored with vanilla2 or #a pint shelled walnuts broken into pieces or #a_/b pound finely cut citron can be stirred into the batter and flavored with essence of almonds2 ice with clear icing4 #hjb4 ,dutchess ,cake4-- #a cup butter1 #a cup milk1 #b cups sugar1 #c cups prepared flour1 the yolks of #h eggs and #b teaspoonfuls peach extract2 stir butter and sugar with the right hand to a light white cream2 then stir with a spoon and add the yolks1 #b at a time1 stirring a few minutes between each addition2 next add the flavoring1 the sifted flour and milk alternately2 butter a large1 round cake pan and line it with buttered paper2 pour in the cake mixture and bake in a medium hot oven #a hour4 ,,note4--#a pint shelled walnuts broken into pieces may be stirred into this cake mixture or ,brazil nuts may be used2 also peanuts broken into pieces4 #hjc4 ,fruit ,cake4-- ,prepare a cake batter the same as for ,plain ,cake2 remove the stones from #a_/b pound raisins2 cut #a_/d pound citron into fine slices and mix the raisins and citron with #a_/b pound well washed and dried currants2 dust the fruit with flour1 stir it into the cake mixture and finish the same as ,plain ,cake4 #hjd4 ,rich ,fruit ,cake4-- #b pounds stoned raisins1 #b pounds seedless raisins1 #b pounds well washed and dried currants1 #a pound finely sliced citron1 #a pound butter1 #a_/b pint good brandy1 #a pint molasses1 #a pound brown sugar1 #b teaspoonfuls grated nutmeg1 #b teaspoonfuls ground cinnamon1 cloves and mace1 #ab eggs and #a pound flour sifted with #b teaspoonfuls baking powder2 dredge the fruit with flour2 stir butter and sugar with the hand to a light white cream2 then stir with a wooden spoon and add the eggs1 #a at a time1 stirring a few minutes between each addition2 next add the molasses1 brandy1 spice and sifted flour and lastly stir in the fruit2 butter #b large1 round cake pans and line them with brown paper2 fill in the mixture and bake in a medium hot oven from #c to #d hours4 ,great care must be taken that the oven is just right1 as the cake burns very easily4 #hje4 ,orange ,layer ,cake4-- #a_/b cup butter1 #a cup sugar1 #a_/b cup milk1 the whites of #c eggs1 #a-a_/b cups prepared flour and the grated rind of #a_/b orange2 stir butter and sugar with your right hand to a light white cream and add the grated orange rind2 beat the whites to a stiff froth2 then add them alternately with the sifted flour and milk to the above mixture2 butter #b large jelly cake tins and line them with buttered tissue paper2 put an equal portion of the cake batter into each pan2 spread it evenly with a broad-bladed knife dipped in water and bake the cakes in a medium hot oven till a light brown and done1 which will take from #ae to #bj minutes2 to ascertain when cakes are done thrust a knitting needle into the center of them2 if it comes out clean the cakes are done2 if any dough adheres to it the baking must be continued2 as soon as the cakes are done remove them from the oven2 lay a clean cloth or paper on the kitchen table and dust over it some powdered sugar2 turn the cakes out of pans upside down onto the cloth and let them lay till cold2 in the meantime prepare the filling1 as follows3 ,put in a small saucepan the juice of #a orange1 #a teaspoonful lemon juice1 a little grated orange peel1 #a teaspoonful butter and the yolks of #c eggs2 set the saucepan in a vessel of boiling water and stir the contents till they thicken2 remove from the fire and when cold add #a_/b cup sugar2 lay one layer of cake1 bottom side up1 on a jelly cake dish and spread over it the orange mixture2 lay over the remaining layer1 right side up1 and dust with powdered sugar2 or ice the cake with clear icing2 or cover the top of cake with an orange glaze4 #hjf4 ,lemon ,layer ,cake4-- #a cup butter1 #a cup milk1 #b cups sugar1 #c cups prepared flour and the whites of #f eggs2 stir butter and sugar with the right hand to a light white cream1 then stir it with a spoon2 beat the whites to a stiff froth2 add by degrees the sifted flour1 the beaten whites and milk alternately to the above mixture2 butter #d good sized jelly tins and line them with buttered paper2 then fill in a thin layer of the cake mixture1 spread it smooth with a knife and bake in a medium hot oven to a light brown and well done2 in the meantime prepare a filling as follows3--,put in a small saucepan the grated rind and juice of #a lemon1 the yolks of #f eggs1 #a tablespoonful butter and #b tablespoonfuls water2 set the saucepan in a vessel of boiling water and stir till contents thicken2 remove from fire when cold1 add #a cup sugar2 when cake is done remove it from oven1 lay a clean cloth on a table1 dust over some powdered sugar and turn the cake out of pan onto the cloth2 when cold put #a layer on a jelly cake dish1 bottom side up1 and spread over #a_/c of the lemon mixture2 put on another layer1 upside down1 and spread it with the mixture2 then treat the third layer the same way2 then put on the last layer1 right side up1 and cover the top with a lemon glaze or dust it with powdered sugar4 ,,note4--,if this cake is not wanted so large it may be divided into #b cakes1 taking #b layers for each cake2 or use half the quantities4 ,cream or jelly may be used instead of lemon filling4 #hjg4 ,chocolate ,layer ,cake4-- #d eggs1 #a cup butter1 #b cups sugar1 #a cup milk1 #c cups prepared flour and #a teaspoonful vanilla2 stir butter and sugar to a light white cream and add the eggs1 #a at a time1 stirring a few minutes between each addition2 next add vanilla1 the sifted flour and milk alternately2 bake in paper lined jelly tins in a quick oven2 make #d layers2 in the meantime prepare the following filling3--,beat the whites of #c eggs to a stiff froth and add #a-a_/b cups powdered sugar1 #d tablespoonfuls ,baker's grated chocolate and #a teaspoonful vanilla2 mix all well together and put it between the layers and on top2 or put boiled chocolate glaze between the layers and over the top 7see ,boiled ,chocolate ,glaze74 ,the top of cake may be ornamented with blanched almonds laid in a circle around the top and some in the center4 #hjh4 ,chocolate ,cream ,cake4-- #a cup sugar1 #a_/b cup milk1 #a-a_/b cups prepared flour1 #a tablespoonful butter1 #b eggs and mix the same as in foregoing recipe2 bake in #b layers in jelly tins2 for the cream3--,boil #c_/d cup milk and add #a_/b tablespoonful butter1 #b tablespoonfuls grated chocolate1 #a_/b cup sugar and #a tablespoonful cornstarch wet with a little cold water2 stir and boil for a few minutes2 remove from fire and mix with #a beaten egg and #a_/b teaspoonful vanilla extract2 when cold lay one of the cake layers on a flat dish and spread half the chocolate mixture over it2 put on the other layer1 spread over the top the remaining chocolate cream and decorate the top with shelled walnuts4 #hji4 ,cocoanut ,layer ,cake4-- #c_/d cup sugar1 #a_/b cup butter1 #a-a_/b cups prepared flour1 the grated rind and juice of #a_/b lemon1 the whites of #c eggs and #a_/b cup milk2 stir butter and sugar to a light white cream2 beat the whites to a stiff froth and add them by degrees alternately with the sifted flour and milk to the creamed butter and sugar2 butter #b good sized jelly cake tins and line them with buttered paper2 put an equal portion in each tin1 spread it evenly with a broad-bladed knife dipped in water and bake them in a medium hot oven to a delicate brown color2 when done remove them from oven and let them stand for a few minutes2 then turn the cakes onto buttered paper to cool2 in the meantime grate #a cocoanut and beat the white of #a egg to a stiff froth2 add #c_/d cup powdered sugar and the juice of #a_/b lemon2 lay one cake layer1 bottom side up1 on a jelly cake dish1 spread over half the white icing and sprinkle over a thick layer of the freshly grated cocoanut2 put on the remaining layer1 right side up1 spread over the rest of icing1 cover with a thick layer of the cocoanut and sift over some powdered sugar4 ,this cake may be served as a dessert with vanilla sauce4 #haj4 ,lemon ,cream ,cake4-- #a_/b cup butter1 #a cup sugar1 the whites of #c eggs1 #a_/b cup milk1 #a-a_/b cups prepared flour and the grated rind and juice of #a_/b lemon2 stir butter and sugar to a cream2 beat the whites to a stiff froth and add them alternately with the sifted flour and milk to the creamed butter and sugar2 add lastly the lemon2 butter #b jelly tins and dust them with cracker dust2 put in the mixture1 spread it evenly with a knife and bake a light brown2 when done put a napkin or clean cloth on the kitchen table and dust with powdered sugar2 turn the cakes upside down onto the napkin and let them lay till cold2 cream for filling3--,boil #c_/d cup milk with #b tablespoonfuls sugar2 dissolve #a tablespoonful cornstarch in #a_/d cup cold milk1 stir it into the boiling milk and boil a few minutes2 add #a teaspoonful butter1 a pinch of salt and remove it from fire2 beat up the yolks of #c eggs with #a tablespoonful cold milk1 stir them into the cornstarch and add #a teaspoonful essence of lemon2 when cold put #a layer of cake1 upside down1 onto a plate and spread over the cream2 put the other layer over it1 right side up1 and dust the top with powdered sugar4 #haa4 ,vanilla ,cream ,cake is made the same as ,lemon ,cream ,cake1 using vanilla flavoring instead of lemon4 #hab4 ,jelly ,cake1 ,no4 #a4-- #c eggs1 #a cup powdered sugar1 #a cup sifted flour mixed with #a teaspoonful baking powder1 #b tablespoonfuls water and the grated rind of #a_/b lemon2 stir sugar and eggs to a cream and add alternately the sifted flour1 water and lemon2 butter #c medium sized jelly tins and dust them with finely sifted bread crumbs2 put an equal portion of the cake mixture into each tin1 spread it evenly and bake in a medium hot oven to a delicate brown2 when done remove the cakes from oven4 #hac4 ,jelly ,cake1 ,no4 #b4-- #c_/d cup butter1 #b cups sugar1 #a cup milk1 #c cups flour1 #a-a_/b teaspoonfuls baking powder1 #d eggs and #a teaspoonful essence of lemon2 stir butter and sugar with the right hand to a light white cream2 then stir with a spoon and add the eggs1 #a at a time1 stirring a few minutes between each addition2 next add the lemon and then alternately the milk and flour2 bake in #c jelly cake tins in a medium hot oven to a delicate brown color2 the tins should be lined with buttered paper2 when cold lay the layers over one another with jelly between and dust the top with powdered sugar or ice it with fruit icing4 #had4 ,jelly ,cake1 ,no4 #c4-- ,stir #a_/d pound butter with #a_/b pound powdered sugar to a light cream and add alternately #a-a_/b cups prepared flour 7sifted71 the whites of #d eggs beaten to a stiff froth and #aj drops extract of bitter almonds2 butter #b good sized jelly cake tins and line them with buttered paper2 put an equal portion of the cake mixture into each one1 spread it evenly with a knife dipped in water and bake to a delicate brown color2 when cold arrange in layers with jelly between and sift fine sugar over the top4 #hae4 ,wine ,glazed ,cake4-- #d eggs1 #a cup flour1 #a_/b cup sugar1 #a teaspoonful baking powder and the grated rind and juice of #a_/b lemon2 stir eggs and sugar to a cream2 sift the flour and baking powder together and add them with the lemon to the above mixture2 butter a round cake pan and dust it with fine bread crumbs2 pour in the mixture and bake about #a_/b hour in a moderate oven2 for glazing dissolve #a_/b cup sugar in #a_/b cup cold water and put it over the fire to boil until the sugar forms a thread between #b fingers2 then add #a tablespoonful sherry wine1 remove it from the fire and stir until a skin forms on top2 then slowly pour it over the cake4 #haf4 ,wine ,glazed ,cream ,cake4-- ,stir #d eggs with #a_/b cup granulated sugar to a cream and add #c_/d cup sifted flour in which #a teaspoonful baking powder has been mixed2 bake in a round pan2 when done pour over a wine glaze the same as in foregoing recipe and decorate the top with blanched almonds1 hazel or walnuts2 when cold cut the cake in half with a sharp knife2 spread the under half thickly with whipped cream1 put the other layer over it and cover the top with whipped cream4 ,,note4--,this mixture may be baked in a long1 shallow pan and before putting it into the oven sprinkle #b tablespoonfuls granulated sugar over the top4 ,when done cut into squares2 or omit the sugar and when done glaze with boiled sugar glaze and cut into squares4 #hag4 ,pineapple ,cake4-- #a_/b pound butter1 #a pound powdered sugar1 #c_/d pound flour1 #a heaping teaspoonful baking powder1 #a_/b pint pineapple syrup1 #b whole eggs1 the yolks of #d and #a teaspoonful essence of vanilla2 wash the butter several times in cold water and dry it in a napkin2 put butter and sugar in a mixing bowl and stir with the right hand to a light white cream2 then stir with a spoon and add the #b whole eggs1 #a at a time1 stirring a few minutes between each addition2 next add the yolks1 #a at a time2 sift flour and baking powder together2 add the flour and pineapple syrup alternately to the above mixture2 butter #c large1 deep jelly cake tins and dust them with flour2 put an equal portion of the cake batter into each pan1 spread it evenly with a broad-bladed knife dipped in water and bake the cakes in a medium hot oven to a delicate brown2 when done remove the cakes from the oven2 lay a napkin on a pastry board and dust over some powdered sugar2 turn the cake out1 upside down1 onto the napkin2 when cold put one cake1 bottom side up1 on a cake dish and spread over a layer of pineapple marmalade2 put on the last layer1 right side up1 and cover the top with pineapple glaze made as follows3--,stir #a_/b pound powdered sugar with #c or #d tablespoonfuls pineapple syrup and a few drops of prepared saffron to a stiff sauce2 set it for a few minutes over the fire1 stirring constantly until lukewarm2 then pour it by spoonfuls over the cake and lay some preserved pineapple slices in a circle around the cake2 or use candied pineapple4 #hah4 ,wild ,rose ,cake4-- #a pound powdered sugar1 #c_/d pound flour1 #a_/b pound butter1 #a teaspoonful baking powder1 the whites of #h eggs and #a cup white brandy2 sift flour and baking powder together2 wash the butter in cold water1 to remove the salt1 and dry it in a napkin2 put butter and sugar in a mixing bowl and stir it with the right hand to a light white cream2 beat the whites to a stiff froth and stir them with a spoon in small portions alternately with the flour and brandy into the creamed butter2 divide the mixture into #d equal parts2 add to one part a little prepared cochineal1 to color it a delicate pink1 and flavor with #b teaspoonfuls rose water2 stir into the second part #b tablespoonfuls cocoa and #a teaspoonful vanilla sugar2 add to the third part the yolks of #b eggs and #a_/b teaspoonful essence of bitter almonds2 leave the fourth part white and flavor it with #a teaspoonful essence of lemon2 take some large1 deep jelly cake tins1 rub them well inside with butter and dust with flour2 put each part of cake mixture into a separate pan and spread the batter smooth with a broad-bladed knife2 then bake in a medium hot oven to a delicate brown and well done2 lay some clean brown paper or a napkin on a table and dust over some powdered sugar2 as soon as one cake is done remove from the oven and let it stand #c minutes2 then turn the pan upside down onto the paper2 treat the remaining cakes the same way2 as soon as the cakes are cooled off prepare a meringue as follows3--,beat the whites of #e eggs to a stiff froth and mix them with #a_/b pound powdered sugar2 have ready #a_/b pound blanched almonds1 #a_/b pound blanched walnuts and #a_/b pound blanched ,brazil nuts2 chop the nuts fine2 when all is prepared put the cakes together and put the white layer upside down on a jelly dish2 spread over the layer #a_/c the meringue and sprinkle over #a_/c the chopped nuts2 then put on the dark layer2 spread again with meringue and sprinkle with nuts2 next put on the yellow layer2 spread over the remaining meringue and sprinkle over the nuts2 lay the pink layer on top1 with the right side up1 and cover with the following glaze3--,mix #a_/b pound powdered sugar with a few spoonfuls red fruit juice or fruit syrup1 such as red cherry1 raspberry or strawberry syrup2 stir the sugar to a thick sauce1 set it over the fire and stir constantly until the sugar is lukewarm2 then pour it by spoonfuls over the cake2 lay blanched almonds and blanched walnuts in a circle around the edge of cake and a few in the center4 #hai4 ,biscuit au beurre4-- #a_/b pound powdered sugar1 #a_/d pound sifted flour1 #a_/d pound cornstarch1 #a_/b pound melted butter1 #g eggs and the grated rind of #a lemon2 beat the #g whites to a stiff froth and add by degrees the yolks and sugar2 set this on a hot stove and beat till it is warm2 then remove it and continue the beating until nearly cold2 strain the melted butter into a cup and continue the beating with the right hand2 hold the cup with the melted butter in the left hand2 pour butter into the mixture gradually2 next stir in the sifted flour and cornstarch2 butter a round cake pan and line it with buttered tissue or waxed paper2 pour in the mixture2 cover the bottom of a pie plate with salt1 set the pan with cake onto this and bake #c_/d hour in an oven not too hot2 if it browns too much put paper over it4 #hbj4 ,fine ,sponge ,cake4-- #a pound powdered sugar1 #ab eggs and not quite #a pound 7about #b tablespoonfuls less7 of flour2 then add the grated rind and juice of #a lemon2 put the flour into a tin pan and set it in front of oven to get warm2 put the eggs1 sugar and lemon into a deep stone mixing bowl2 set the bowl into a large dishpan of hot water in such a way that the bowl is half covered with water2 beat the contents of bowl with an egg beater for #c_/d hour2 then slowly add the flour1 continue the beating for a few minutes longer and pour the mixture into a large round pan or #b medium sized ones2 the pan should be previously well buttered and lined with fine brown buttered or waxed paper2 bake #a hour in a slow oven4 ,sponge cake made according to this recipe is elegant1 but care must be taken to follow the instructions exactly4 ,half these quantities will make a good sized cake4 ,if the oven should be rather hot at the bottom put in a large pie plate with salt1 set the pan with cake onto it and bake4 #hba4 ,delicate ,sponge ,cake4-- #i eggs1 #a-a_/b small cups granulated sugar1 #a-a_/b small cups flour 7sifted #c times7 and the grated rind and juice of #a lemon2 put the #i yolks in a bowl and the whites into a deep dish2 add to the yolks #a_/b the sugar and stir them to a cream2 beat the whites to a stiff froth and add the remaining sugar1 beating constantly2 then add slowly1 in small portions1 the creamed yolks2 next the lemon2 continue the beating with an egg beater until all is well mixed2 then stir in lightly the sifted flour2 butter a long1 shallow pan and line it with buttered paper2 pour in the mixture and bake in a slow oven #c_/d hour to a delicate brown2 when done carefully remove the cake from oven and let it stand for a few minutes before taking out of the pan4 ,this cake may be iced either with clear icing or wine or fruit glaze4 #hbb4 ,marguerites4-- #a_/d pound flour1 #a_/d teaspoonful salt1 #a_/d pound sugar1 #a whole egg1 the yolk of #a egg1 #a heaping teaspoonful anise seed1 the grated rind of #a_/b lemon1 #a_/b cup lukewarm water and #b tablespoonfuls melted butter2 measure after the butter is melted2 sift the flour in a bowl1 add salt1 sugar1 grated lemon peel1 the eggs and mix the whole with the water into a batter2 lastly add the butter and anise seed2 put a wafer iron over the fire2 when hot brush it over with melted lard2 put #a teaspoonful of the batter in the center of wafer iron1 close it and bake the cake a light brown on both sides2 as soon as one is done take it from the iron and roll up like a tube2 continue to bake the remaining batter the same way2 these quantities will make #ej cakes4 #b teaspoonfuls of vanilla sugar may be used instead of anise seed4 ,these cakes may be served either with ice cream1 wine or coffee4 #hbc4 ,macaroons4-- ,scald #a_/b pound sweet almonds with a few bitter ones1 remove the brown skins and spread the nuts out on paper to dry2 then pound them in a wedgewood mortar to a paste with the whites of #b eggs and add #b teaspoonfuls vanilla sugar or the grated rind of #a lemon2 mix it with #a_/b pound powdered sugar and #b tablespoonfuls clear icing made as follows3--,take #a_/b the white of #a egg1 mix it with #b tablespoonfuls sifted powdered sugar and stir for a few minutes2 then add it to the almonds2 mix the whole into a firm paste and form with the hands into small round balls the size of a hickory nut2 line some shallow tin pans with brown paper 7such as is used for wrapping paper71 but do not butter it2 set the balls in even rows1 one inch apart1 on the paper1 flatten each one a little with a wet finger and bake them in a medium hot oven to a golden color2 when done wet a pastry board with cold water and lay the macaroons on the wet board with the paper side towards the board2 after #e minutes the macaroons may be lifted from the paper1 as the dampness loosens them2 the above quantities will make #ej macaroons4 ,great care should be taken to use the exact amount of ingredients here stated4 #hbd4 ,cookies4-- #a cup butter1 #b cups sugar1 #b eggs1 the grated rind of #a lemon and #a teaspoonful baking powder2 stir the butter and sugar to a light white cream and add the eggs #a at a time2 sift the powder with #b cups flour1 add it to the mixture and work the whole with sufficient flour into a stiff dough2 roll it out #a_/h inch in thickness1 cut with a cake cutter into rounds and bake them a light brown in well buttered shallow tin pans4 #hbe4 ,butter ,cakes4-- #a yeast cake #a quart sifted flour1 #a-a_/b pints warm milk or water and #a teaspoonful salt2 dissolve the yeast in a little warm water2 sift the flour and salt into a mixing bowl1 make a hollow in center1 pour in the yeast and water1 mix into a batter and let it stand over night 7this is called setting a sponge72 next morning stir #a cup sugar with #a_/b cup lard and #a_/b cup butter to a cream and add #b eggs1 #a at a time1 stirring a few minutes between each addition2 then add the grated rind of #a lemon and a very little powdered cardamon2 mix this thoroughly with the sponge1 add sufficient sifted flour to make a soft dough1 cover it with a clean cloth and set in a warm place to rise to double its height2 then butter #d long1 shallow tin pans 7#ab inches long1 #h inches wide and #a inch deep7 and dust each one with flour2 when the dough has attained the desired lightness divide it into #d equal parts2 roll each part out on the pastry board1 put it into the pan1 press evenly all over and again set it to rise to top of pan2 when ready to bake brush each cake over with melted butter1 sprinkle over #b tablespoonfuls granulated sugar mixed with a little cinnamon and bake in a quick oven to a light brown2 as soon as done remove the cakes from the pans and lay them on a long platter1 one over the other1 with the sugared sides together2 when cold serve with coffee4 #hbf4 ,butter ,cakes 7with ,baking ,powder74-- #b cups sifted flour1 #b eggs1 #a-a_/b teaspoonfuls baking powder1 #a tablespoonful melted butter1 #a cup milk1 #a_/b teaspoonful salt1 the grated rind of #a lemon and #a_/b cup well washed currants2 sift flour1 salt and baking powder into a mixing bowl1 make a hollow in center1 put in the #b whites and #a yolk of eggs well beaten1 add the lemon1 the melted butter and mix it with the milk into a thick batter2 lastly stir in the currants2 spread the mixture into #b well greased1 shallow tin pans2 first brush them over with the remaining yolk1 then with #b tablespoonfuls melted butter2 mix #c tablespoonfuls granulated sugar1 #b tablespoonfuls finely cut citron1 #a_/b cup finely chopped almonds together1 sprinkle this over the #b cakes and bake immediately in a quick oven till done and a light brown4 ,prepared flour may be substituted for baking powder4 #hbg4 ,apple ,cake4-- ,prepare a dough the same as for ,butter ,cakes and divide it into #f parts1 as the dough for ,apple ,cake has to be thinner than for ,butter ,cakes2 line #f shallow tin pans with the dough and set it to rise to double its height2 in the meantime pare1 core and cut into eighths some large1 tart apples and lay them together closely in long rows over the cake2 drop #a tablespoonful melted butter over each cake1 sprinkle over some granulated sugar and bake in a hot oven2 when done dust with powdered sugar4 #hbh4 ,cheese ,cake4-- ,dissolve #a_/b yeast cake in #a_/b pint warm milk and add #a pound sifted flour1 #b eggs1 #a_/b teaspoonful salt1 #b tablespoonfuls butter and #a_/b tablespoonful sugar2 work this into a soft dough and set it in a warm place to rise to double its height2 then roll it out #a_/h of an inch in thickness2 butter #b large cheese or pie plates1 cover them with the dough1 ornament the edge and let it rise again until light2 mix #a pound fresh pot cheese with #a-a_/b cups thick sweet or sour cream1 #c_/d cup sugar 7or sweeten to taste71 #c eggs and #a_/b cup currants2 when this is well mixed together brush the dough over with melted butter and fill the plate with the cheese mixture2 bake in a medium hot oven4 #hbi4 ,chrysanthemum ,cake4-- #a_/b pint butter1 #a pint sugar1 #a-a_/b pints flour sifted with #a-a_/b teaspoonfuls baking powder1 the grated rind of #a orange1 #a_/b pint milk and the whites of #h eggs2 stir butter and sugar with your right hand to a light white cream2 beat the whites to a stiff froth1 add them to the creamed butter and mix well together with a spoon2 add alternately the flour and milk2 then add the grated orange peel and a few drops of cochineal1 to color the mixture a delicate pink2 butter #c large jelly tins1 dust them with fine bread crumbs1 fill in the mixture in equal parts and bake in a medium hot oven2 when done remove the cakes from the pans and lay them aside to cool2 mix #a_/b cup powdered sugar with the beaten whites of #b eggs2 spread this icing over the layers and sprinkle them thickly with freshly grated cocoanut2 lay the layers over one another1 cover the top with pink icing and sprinkle over some cocoanut4 #hcj4 ,snowflake ,cake4-- #b cups sugar1 #a cup butter1 #a cup milk1 #c cups prepared flour1 the grated rind of #a lemon and the whites of #f eggs2 stir the butter and sugar to a light white cream2 beat the whites to a stiff froth1 add them to the creamed butter and add the lemon2 then add alternately the milk and sifted flour2 bake in #c layers in large jelly tins2 when done remove the cakes from the tins and set aside to cool2 beat the whites of #b eggs to a froth and add #a_/b cup powdered sugar2 spread this over each layer and sprinkle them thickly with freshly grated cocoanut2 lay the layers over one another1 spread the top layer with the icing1 cover it thickly with cocoanut and dust over some powdered sugar4 ,,rolls ,,and ,,bread4 #hca4 ,parkerhouse ,rolls4-- #b cups warm milk1 #a yeast cake1 #b cups sifted flour1 #a teaspoonful salt1 #b teaspoonfuls sugar1 #b tablespoonfuls melted butter and #a egg2 dissolve the yeast in a little warm milk2 sift the flour into a bowl1 add sugar and salt1 make a hollow in center and put in the yeast and some of the milk2 commence mixing it with the right hand2 next add the egg1 butter and the remaining milk2 set it in a warm place till very light2 then work with sufficient sifted flour into a soft dough and let it rise again till very light2 then roll it out #a inch in thickness and cut into rounds with a cake cutter2 brush the rounds with melted butter1 double them over and set in buttered pans #a inch apart2 let them rise to double their size and bake to a fine golden color2 while hot brush them over with melted butter4 #hcb4 ,bread4-- #b quarts flour1 #a teaspoonful salt1 #b teaspoonfuls sugar1 small tablespoonful lard or butter1 #a-a_/b pints lukewarm water1 #a of ,fleischmann's yeast cakes4 ,break the yeast cake into a cup1 add #a teaspoonful sugar and sufficient lukewarm water to fill the cup1 set it in a warm place till the yeast rises to the surface4 ,sift flour1 sugar and salt into a bowl1 add the lard or butter and rub it fine in the flour2 then make a hollow in centre of flour1 pour in the yeast and the remaining water1 stir it with a spoon into a stiff dough1 turn it on to a floured board and work it with the hands and some flour until it does not stick to the hands2 return the dough to the bowl1 cover and let it stand in a warm place to rise4 ,when the dough has risen to double its size1 butter #b brick-shaped pans or use the crusty bread pans1 dust them with flour1 divide the dough into #b equal parts1 mould them into loaves on the board1 put them into the buttered pans1 cover and let stand till the dough is to top of pan1 place it in medium hot oven and bake #a hour4 ,if the bread is to be mixed at night take only #a_/b yeast cake1 otherwise proceed the same as above4 ,,coffee4 #hcc4 ,how to ,make ,coffee4-- ,coffee should always be bought in the bean and ground when wanted4 ,it should never be allowed to boil1 as all the fine aroma is thereby lost4 ,the finest1 quickest and most economical way to make coffee is by making it in a bag made as follows3--,take a piece of coarse unbleached muslin1 about #c_/h yard long and #c_/h yard wide1 costing about #e cents per yard2 fold on the bias to a point1 sew it together in such a way that the bag has the shape of a funnel and hem it on the top2 then place the bag in the coffee pot2 let the point hang so that it does not quite reach the bottom2 let the top of bag lay over the outside of the coffee pot2 then put in #a cup freshly ground coffee1 pour over #a_/b pint boiling water and let it stand #a minute2 then add #a quart boiling water and let it stand about #c minutes on side of stove2 have ready the urn in which the coffee is to be served1 which should be well rinsed with boiling water1 pour in the coffee and serve at once2 pour more boiling water over the coffee grounds and let it stand on side of stove for a short while2 then serve the same way2 the second coffee will be found nearly as good as the first4 ,if the coffee is too strong add more water2 if not strong enough add less water1 as some like it strong and others do not4 ,another way is to take #c heaping tablespoonfuls freshly ground coffee and #f cups boiling water2 grind the coffee as fine as possible2 rinse out the coffee pot with boiling water1 put in the coffee and pour on enough boiling water to cover it well2 let it stand in a warm place for #e minutes1 but do not allow it to boil2 then add the remaining boiling water1 let it stand for a few minutes and either serve in the same coffee pot in which it was made or strain through a fine sieve into a hot silver or china coffee urn and serve at once4 ,this is also an easy and economical way of making good coffee1 but the first-named method is the best4 ,,fruit ,,salads4 #hcd4 ,watermelon ,salad4-- ,cut a watermelon in two1 remove the seeds and break the red part into pieces with a silver fork2 put it in layers in a glass dish1 sprinkle each layer with sugar and place the dish on ice for #b hours2 when ready to serve pour over #a_/b pint claret4 ,if objected to the wine may be omitted4 #hce4 ,how to ,serve ,watermelon4-- ,cut a watermelon in half lengthwise2 then cut each half first in two and then into long pieces about #b inches in thickness2 arrange the pieces nicely on an oblong plate and serve4 ,the melon should lay for several hours on ice before being cut1 as it is not nice unless cold4 #hcf4 ,plum and ,peach ,salad4-- ,choose #a dozen large egg plums1 cut them in two and remove the pits2 pare and quarter #a_/b dozen large1 ripe peaches and put them in layers alternately with the plums in a glass dish with #a cup sugar sprinkled between2 place the dish on ice for #a_/b hour before serving4 #hcg4 ,orange and ,cocoanut ,salad4-- ,pare and cut some nice oranges into pieces and remove the seeds2 put a layer of the oranges sprinkled with sugar into a glass dish1 then a layer of freshly grated cocoanut and next a layer of apple or currant jelly2 then oranges again2 continue in this way until the dish is filled2 place the dish on ice for #a or #b hours and serve4 ,if not handy the jelly may be omitted4 #hch4 ,peach and ,pear ,salad4-- ,pare and cut into fine slices #d large1 ripe ,bartlett pears2 pare and cut into quarters #a_/b dozen large1 ripe peaches2 put them with the pears into a glass dish with a layer of whipped cream and sugar between and serve at once4 #hci4 ,peach ,salad4-- ,pare and cut #a dozen peaches into quarters1 put them into a glass dish1 sprinkle sugar between and over them and place the dish on ice for #a_/b hour before serving4 #hdj4 ,banana ,salad4-- ,cut the fruit into slices1 put it into a glass dish with sugar sprinkled between1 squeeze over some lemon juice and pour over #a glass claret2 place the dish on ice for #a or #b hours before serving4 #hda4 ,raspberry and ,currant ,salad4-- ,remove the stems from #a pound currants and wash and drain them2 also wash and drain #a quart raspberries and put them into a glass dish with #a-a_/b cups sugar2 cover and let them stand for #c or #d hours before serving4 #hdb4 ,how to ,serve ,blackberries4-- ,put blackberries into a colander1 let cold water run over them and set colander for a few minutes into a dishpan to drain2 put the berries into a glass dish with powdered sugar4 ,huckleberries are prepared the same way4 #hdc4 ,banana and ,orange ,salad4-- ,remove the skins from #d bananas and cut the fruit into slices2 pare and cut #a_/b dozen oranges into small pieces and remove the seeds2 put oranges and bananas alternately into a glass dish with sugar sprinkled between1 set them on ice for #a hour and then serve4 #hdd4 ,pineapple ,salad4-- ,pare and quarter #a ripe pineapple1 remove the hard part in center and cut each quarter into fine slices or dice2 pare and cut #a_/b dozen oranges into small slices and remove the pits2 put oranges into a glass dish in alternate layers with pineapple with plenty of sugar sprinkled between and place them on ice for #a or #b hours before serving4 ,strawberries with pineapple are prepared the same way4 #hde4 ,cherry ,salad4-- ,remove the pits from #a pound cherries1 sprinkle with sugar and let them stand for #a hour2 then put them with #a pint ripe strawberries and a little more sugar into a glass dish1 set them on ice for #aj minutes and serve4 ,,salads4 #hdf4 ,fine ,mayonaise1 ,no4 #a4-- ,the yolks of #d eggs1 #h tablespoonfuls salad oil1 #d tablespoonfuls white vinegar1 #a teaspoonful salt1 #b teaspoonfuls sugar1 from #a to #b tablespoonfuls ,french mustard and #a_/b pint whipped cream or #c tablespoonfuls condensed milk which is not sweet2 put the yolks in a small saucepan and stir them to a cream2 then slowly add1 stirring constantly1 #d tablespoonfuls oil2 when this is well mixed add the #d spoonfuls vinegar1 set the saucepan in a vessel of boiling water and stir over the fire till contents of saucepan begin to thicken2 then instantly remove and continue the stirring until cold2 then slowly add the remaining #d spoonfuls oil1 stirring constantly2 next add the salt and sugar2 then the mustard and lastly the cream or condensed milk4 ,this mayonaise is excellent if made exactly according to recipe4 ,these quantities will make a mayonaise sufficient for #aj persons4 ,if the mayonaise is not all wanted at one time fill it into jelly glasses without the cream4 ,it will then keep for some time4 ,the cream can be added when wanted for use4 #hdg4 ,mayonaise1 ,no4 #b4-- #b eggs1 #d tablespoonfuls oil1 #b tablespoonfuls vinegar1 #a teaspoonful sugar1 #a_/b teaspoonful salt1 #b tablespoonfuls ,french mustard and #d tablespoonfuls whipped cream or #a tablespoonful condensed milk which is not sweet2 put the yolks into a small vessel and stir them to a cream2 add by degrees the oil1 stirring constantly2 then slowly add the vinegar1 set the vessel in a saucepan of boiling water and stir and boil till the contents of saucepan begin to thicken2 then remove from fire and stir until cold2 add the salt1 mustard1 sugar and vinegar2 beat the whites to a stiff froth and slowly add them to the above mixture2 stir in the cream or condensed milk just before the salad is to be dressed4 ,these quantities will make a salad sufficient for #h persons4 ,if it is not to be all used at one time put it into a small glass or stone jar 7without the cream or milk7 and cover tightly to exclude the air4 ,if kept in a cool place it will keep for some time4 ,when wanted for use add the cream4 ,this mayonaise is both cheap and excellent4 #hdh4 ,plain ,mayonaise4-- ,put some cracked ice into a dishpan and place a bowl in the center of the ice2 put the yolks of #d eggs into a bowl and stir them well with a wooden spoon for #e minutes2 then slowly add #a_/b bottle best olive oil2 add only a few drops at a time and stir constantly2 if too much oil is added at one time it will not mix together2 if the sauce gets too thick add a little vinegar and lastly a few tablespoonfuls whipped cream1 salt and vinegar to taste4 ,another way is to rub the yolks of #b hard boiled eggs fine and mix them with #b raw yolks2 otherwise finish the same as foregoing recipe4 #hdi4 ,sauce ,tartare4-- ,mix #a pint mayonaise made as in preceding recipe with #a tablespoonful ,french mustard and #a teaspoonful ,english mustard mixed1 #c anchovies freed from skins and bones and pressed through a sieve1 some finely chopped parsley1 small1 chopped onion1 #d tablespoonfuls chopped capers1 some vinegar and pepper2 this sauce is mostly served with cold meat4 #hej4 ,mayonaise without ,eggs 7economical74-- #a teaspoonful cornstarch1 #a_/b cup boiling water1 #f tablespoonfuls oil1 #c tablespoonfuls ,french mustard1 #a teaspoonful salt1 #b teaspoonfuls sugar1 #d tablespoonfuls vinegar and #a tablespoonful condensed milk which is not sweet2 mix the cornstarch with a little cold water1 add the #a_/b cup boiling water and stir and boil for a few minutes2 then set aside to cool2 put the mustard into a bowl and gradually add the oil1 stirring constantly2 next add the sugar1 salt and vinegar2 then the cornstarch and lastly the milk4 #hea4 ,salad ,dressing without ,oil1 ,no4 #a4-- #b ounces butter1 #b eggs1 #b tablespoonfuls vinegar1 #a teaspoonful sugar1 #a_/b teaspoonful salt and #b tablespoonfuls ,french mustard2 melt the butter in a cup by setting it into hot water for a few minutes and then set it aside to cool2 stir the yolks in a small vessel with salt and sugar to a cream and add the melted butter1 a little at a time1 stirring constantly2 next slowly add the vinegar1 set the vessel in a saucepan of hot water and stir until the contents begin to thicken2 then remove1 stir until cold and slowly add the other ingredients2 beat the whites to a stiff froth and mix them with the sauce2 if handy add a few tablespoonfuls cream2 if ,english mustard is used take #a teaspoonful mixed with cold water4 #heb4 ,salad ,dressing without ,oil1 ,no4 #b4-- #a teaspoonful flour1 #a_/b cup boiling water1 #a tablespoonful butter1 #b tablespoonfuls vinegar1 #a teaspoonful sugar1 #a_/b teaspoonful salt and #b tablespoonfuls ,french mustard2 mix the flour with a little cold water1 add the boiling water1 boil #b minutes and add the butter in small pieces2 remove from fire and mix by degrees with the vinegar1 then the mustard and the other ingredients2 to this sauce the yolks of #b eggs may be added and also the #b whites beaten to a stiff froth2 or the yolks of #b hard boiled eggs rubbed through a sieve and the whites chopped fine and sprinkled over the salad4 #hec4 ,how to ,prepare ,lettuce for ,salad and for ,garnishing4-- ,cut off the stalks from #c or #d heads of lettuce1 pick off all the decayed and withered leaves1 break the tender green leaves apart one by one and remove the thick veins2 put the lettuce into cold water1 rinse well and let it lay in ice water for #a_/b hour or longer2 shortly before serving drain the lettuce in a colander2 then put it in a napkin1 shake out well and use as directed4 #hed4 ,lettuce ,salad 7plain74-- ,prepare the lettuce as in foregoing recipe1 lay it into a salad dish and pour over #b or #c tablespoonfuls salad oil and a little pepper and salt2 add to #a_/b cup white vinegar #d tablespoonfuls water and pour it over the salad2 mix it up well with #b salad forks1 sprinkle over a little cracked ice and serve at once4 ,if ice is not handy the salad will have to be prepared without it1 but it adds greatly to the crispness of the lettuce4 ,if you rub a piece of garlic over the salad dish just before putting in the lettuce it will give the salad a fine flavor without really tasting of garlic4 ,a small spoonful of sugar may be sprinkled over the lettuce if liked4 ,finely shaved onions may also be added4 #hee4 ,lettuce ,salad with ,mayonaise4-- ,prepare the salad as directed1 put it into a salad dish and pour over a mayonaise dressing4 ,finely shaved onions may be added if liked4 #hef4 ,lettuce ,salad with ,sweet ,egg ,sauce4-- ,cut #b ounces fat pork into very small dice and fry them a light brown2 beat #b or #c eggs until very light and slowly add the pork1 #c or #d tablespoonfuls vinegar and #b tablespoonfuls sugar2 mix this well together and pour it over the salad4 ,this recipe will make a sufficient quantity to dress #c heads of lettuce4 ,more vinegar diluted with a little water may be added2 also more or less sugar4 #heg4 ,lettuce ,salad with ,syrup ,sauce 7,north ,german art74-- ,mix #a tablespoonful flour in a small saucepan with a little cold water until all lumps are dissolved1 add #a cup boiling water and stir and boil for a few minutes2 add #a tablespoonful butter and continue boiling for a few minutes longer2 then transfer it to a bowl and set aside2 when nearly cold add #a_/b cup syrup1 a pinch of salt1 #b tablespoonfuls vinegar and #a tablespoonful sugar2 set this sauce on ice or in a cool place for #e minutes before serving2 put the prepared lettuce in a dish and pour the sauce over it2 sufficient for #d large heads of lettuce4 ,salad prepared in this way is served in ,north ,germany with ,german pancakes instead of butter4 ,fat pork cut fine and fried to a crisp may be used4 #heh4 ,lettuce ,salad with ,cream ,sauce 7,north ,german art74-- ,prepare the lettuce as directed for #c or #d large heads of salad2 take #a pint thick1 sour cream and add #c or #d tablespoonfuls sugar1 a pinch of salt and #a or #b tablespoonfuls vinegar2 mix this together and pour over the salad2 then serve at once4 #hei4 ,lettuce ,salad with ,cream4-- ,put the prepared lettuce in a dish and pour over some sweet cream to which a little sugar has been added4 ,some people add a little vinegar and a pinch of salt4 ,salad prepared with this sauce is often served with large ,german pancakes4 #hfj4 ,beet ,salad4-- ,wash and put #a_/b dozen beets in a saucepan with boiling water and cover and boil them till tender2 when done put the beets into cold water1 remove the skins and cut them while still warm into thin slices2 also cut #a medium sized onion into thin slices2 put the beets and onion in alternate layers into a dish and sprinkle between #a teaspoonful salt1 #a_/d teaspoonful pepper and #b teaspoonfuls sugar2 pour over an equal quantity of vinegar and water 7enough to nearly cover the beets7 and let them stand #a hour before serving4 ,omit the onion if its flavor is not liked4 #hfa4 ,salad ,macedoine4-- ,take equal quantities of boiled white beans1 boiled potatoes1 celery roots1 beets and string beans 7the last #d boiled in salt water7 and cut into fine slices2 put into a bowl #b or #c tablespoonfuls oil1 vinegar and salt1 pepper and some sugar2 put in all the ingredients1 add some finely chopped parsley and chervil and mix the whole together thoroughly2 put the salad into a dish and garnish with lettuce leaves4 ,if the vinegar is too sharp dilute it with water4 #hfb4 ,salad a la russe4-- ,boil #f medium sized potatoes with the skins on1 #b beets and #c celery roots2 when cold remove the skins and cut them into small dice2 also cut into dice #b pickles and #a dozen anchovies or #c herrings previously soaked in water1 freed from skins and bones and cut fine2 add to this #b tablespoonfuls capers1 #a_/b cup grated horseradish and mix the whole with a fine mayonaise2 put the salad on ice for #a hour before serving2 when ready to serve put the salad onto a round dish1 pile up high in center and garnish with hard boiled eggs2 chop fine the yolks and whites separate2 also chop beets and green pickles fine1 lay them in small clusters all over the salad and garnish the edge with green lettuce leaves or shaved pink and white horseradish4 ,pink horseradish is made by pouring a little cochineal over it and mixing well4 #hfc4 ,cucumber ,salad4-- ,select #c medium sized cucumbers with small seeds1 pare and cut a small piece from each end and lay the cucumbers in strongly salted ice water for #a hour or longer2 #aj minutes before serving take them out of water1 wipe dry and cut on a board with a sharp knife into fine slices2 put them into a salad dish1 sprinkle over a little salt and pepper1 pour over #b tablespoonfuls salad oil and mix it with the cucumbers2 then pour over #a_/b cup white vinegar to which a little water and a pinch of sugar has been added2 if onions are liked cut a medium sized one into thin slices and put them between the cucumbers2 some finely chopped parsley may also be added if the flavor is liked4 #hfd4 ,salad de laitue romaine4-- ,take several heads of young1 green lettuce2 do not wash them2 put them into a dish1 add some coarsely cut chervil1 tarragon and pimpernel and dress it either with salt1 pepper1 oil and vinegar or with mayonaise4 #hfe4 ,salad of ,oyster ,plant4-- ,scrape and wash #b bunches oyster plant and drop as you clean it into cold water to which #a cup vinegar and #a tablespoonful flour have been added2 put a saucepan over the fire with boiling water1 add #a_/b cup vinegar1 #a_/b tablespoonful flour wet with a little cold water1 put in the oyster plant and boil till tender2 when done drain in a colander and when cold cut it into lengths #b inches long2 arrange it nicely in a dish and pour a mayonaise over2 or dress the oyster plant with oil1 vinegar1 pepper and salt4 #hff4 ,asparagus ,salad4-- ,pare and cut into #b inch lengths #a bunch asparagus and boil it in salt water till tender2 when done drain in a colander and when cold put the asparagus into a salad bowl2 dress it either with mayonaise or pepper1 salt1 oil and vinegar4 #hfg4 ,carrot ,salad4-- ,scrape and wash #a_/b dozen medium sized carrots1 put them in a saucepan over the fire with boiling water1 add #a tablespoonful sugar and boil till tender2 when done take them out of water and set aside to cool2 shortly before serving cut the carrots into fine slices1 put them into a salad dish and pour over a mayonaise dressing2 or dress the carrots with pepper1 salt1 oil and vinegar4 ,if very large carrots are used first cut them in quarters and then into slices or dice4 #hfh4 ,carrot ,salad with ,asparagus4-- ,prepare #a_/b dozen medium sized carrots the same as for ,carrot ,salad2 when cold cut them into dice2 boil the heads of #a bunch asparagus in salt water till done1 but not too soft2 drain it in a colander and set with the carrots in the ice box for #a hour2 shortly before serving put the carrots and asparagus heads1 in alternate layers1 into a salad dish1 pour over a mayonaise and garnish the dish with hard boiled eggs cut into slices and young lettuce leaves2 sprinkle a few capers over the top4 #hfi4 ,carrot ,salad with ,onions4-- ,prepare the carrots the same way as in foregoing recipe2 cut #c or #d medium sized onions on a board with a sharp knife into slices as thin as wafers1 put them in alternate layers with the carrots into a dish and pour over a mayonaise dressing2 or dress with oil1 vinegar1 pepper and salt2 add to vinegar a little water and sugar4 #hgj4 ,carrot ,salad with ,peas4-- ,boil the carrots the same as for ,carrot ,salad and cut them into small dice2 put #a pint fresh green peas in a saucepan1 cover with boiling water and add #b teaspoonfuls sugar4 #hga4 ,celery ,root ,salad4-- ,boil #a_/b dozen celery roots2 when done take them out of water and when cold pare and cut into quarters2 cut each quarter into thin slices1 put them into a salad dish and season with salt and pepper2 add #b or #c tablespoonfuls salad oil and #a_/b cup vinegar2 mix this well together and pour over #a_/b cup boiling water2 or dress the salad with mayonaise and garnish with green lettuce4 #hgb4 ,white ,celery ,salad4-- ,take the white part of #a or #b bunches of celery and lay it for #a hour in ice water2 shortly before serving cut the celery into small pieces #a_/b inch in length1 put it in a salad dish and pour over a mayonaise dressing2 let it stand on ice for #ae minutes before serving4 ,some people use all of the celery except the leaves1 but the salad is finer when made of the white part only4 #hgc4 ,cabbage ,salad4-- ,remove the outer leaves from a firm head of cabbage1 shave it as fine as possible and put in ice water for #a hour2 before serving drain the cabbage in a colander1 put it in a salad dish and mix with mayonaise2 set it on ice until wanted2 or dress the cabbage with oil1 pepper1 salt and vinegar2 add to the latter before pouring it over the cabbage #a spoonful sugar4 #hgd4 ,salad of ,red ,cabbage4-- ,cut the cabbage as fine as possible1 put it in a saucepan1 pour over boiling water1 cover and boil #c minutes2 drain in a colander and when cold dress it with oil1 pepper1 salt1 a small spoonful sugar and some vinegar2 the latter should be diluted with water4 #hge4 ,hot ,slaw4-- ,cut a small1 firm head of cabbage as fine as possible and put it in a large bowl2 place a saucepan with #a cup vinegar1 #a tablespoonful butter and #a teaspoonful sugar over the fire and let it come to a boil2 then pour it over the cabbage and season with pepper and salt2 at the same time put #a egg with #a cup milk into another saucepan2 beat these #b ingredients together thoroughly and stir them over the fire till just about to boil2 pour it over the cabbage and serve at once4 ,sweet cream may be used instead of milk4 #hgf4 ,radish ,salad4-- ,select #c or #d bunches nice1 sound radishes1 trim them neatly and lay for #a hour in ice water2 #aj minutes before serving wipe the radishes dry and cut them into fine slices2 also cut #b medium sized onions into fine slices like wafers2 put a layer of radishes into a salad dish1 sprinkle over a little salt and white pepper and put over a layer of onions with very little salt and white pepper2 continue in this way in alternate layers until all is used2 then pour over the whole a mayonaise dressing and garnish with green parsley leaves4 ,the onions may be omitted if their flavor is not liked1 but the salad is much finer with them4 ,instead of mayonaise the salad may be dressed with oil1 pepper1 salt and vinegar2 the latter should be diluted with #a_/c water and a small spoonful sugar added to it before pouring over the salad4 #hgg4 ,white ,bean ,salad4-- ,wash and pick over #a pint dry beans1 put them over the fire in a saucepan1 cover with cold water1 add #a_/b teaspoonful carbonate of soda and boil #aj minutes2 pour the beans into a colander and rinse with cold water2 return them to saucepan again1 cover with cold water1 put a small piece of salt pork into the beans and slowly boil till the beans are tender2 remove them from the fire and drain in a colander2 when cold put them in a dish and season with pepper and a little salt2 add #b tablespoonfuls oil and #a cup vinegar mixed with #a_/b cup water and a small spoonful sugar2 shake all well together2 add #b tablespoonfuls finely chopped parsley and1 if liked1 a finely sliced onion2 or dress the beans with mayonaise4 #hgh4 ,string ,bean ,salad4-- ,choose #a quart young string beans1 string and cut them into halves and boil in salted water until tender2 when done drain them in a colander and when cold mix them with pepper1 #b or #c tablespoonfuls oil1 #a cup vinegar mixed with a little sugar and #a_/b water and #a finely cut onion2 set the salad on ice #a hour before serving4 ,butter bean salad is made the same as ,string ,bean ,salad1 or dress with mayonaise4 #hgi4 ,crab ,salad4-- ,take #a pint crab meat1 sprinkle the juice of #a lemon and #b tablespoonfuls oil over it1 mix well and set aside2 shortly before serving put the crab meat on a salad dish with hard boiled eggs cut into small pieces2 have some lettuce laying in ice water1 drain it in a colander1 shake dry in a napkin1 cut through with a knife once or twice1 mix some with the crab meat and use some for garnishing the dish2 pour over the whole a mayonaise dressing the same as for ,lobster ,salad and serve4 #hhj4 ,pike ,salad4-- ,take a large sized fish1 clean1 wash1 dry and cut it into #d pieces2 put it in salted boiling water and vinegar and add some onions and #a bouquet2 bring it to a boil quickly2 then set the kettle aside and let it simmer till the fish is done2 as soon as the fish is tender take it out and when cold remove skin and bones2 cut each piece into #i small pieces1 lay them in a dish and pour over some sweet salad oil1 tarragon1 vinegar and sprinkle over a little salt and pepper2 after the fish has laid #b hours pour into a salad dish some mayonaise1 lay in some fish pieces and pour over mayonaise2 lay in the rest of fish and pour over the remaining mayonaise2 garnish the dish with aspic or green lettuce and hard boiled eggs4 #hha4 ,tomato and ,potato ,salad4-- ,boil #f large potatoes with the skins on2 when cold pare off the skins and cut the potatoes into quarters2 then cut each quarter into fine slices2 lay #d large1 ripe tomatoes for #a_/b hour on ice2 then cut them into small slices2 cut #b onions into fine slices1 put them in alternate layers with the potatoes and tomatoes into a salad dish and sprinkle over each layer some pepper1 salt and #a_/b tablespoonful oil2 mix #c_/d cup vinegar with #a tablespoonful sugar and #c_/d cup cold water1 pour it over the salad and let it stand #ae minutes2 then serve4 ,the onions may be omitted and green peppers used instead of them4 #hhb4 ,tomato ,salad with ,lettuce4-- ,lay #d medium sized sound tomatoes for #a_/b hour on ice or in ice water2 also the leaves of #b large heads of lettuce2 #aj minutes before serving wipe the tomatoes dry and cut them on a board with a very sharp knife into thin slices2 shake the salad in a napkin2 put into a salad dish first a layer of lettuce leaves and then a layer of tomatoes2 continue in this way in alternate layers until all is used2 pour over a mayonaise dressing and serve4 #b hard boiled eggs chopped fine may be sprinkled over the top4 #hhc4 ,tomato ,salad4-- ,lay #a_/b dozen sound1 ripe tomatoes for #a-a_/b hours on ice or in ice water2 shortly before serving wipe the tomatoes dry and cut them on a board with a sharp knife into thin slices2 also cut #b medium sized onions into fine slices2 put them in alternate layers with the tomatoes into a salad dish and sprinkle over each layer #a_/d teaspoonful salt1 #a_/d teaspoonful sugar and half that quantity of white pepper2 mix #c_/d cup vinegar with #c_/d cup water1 pour it over the whole and serve at once4 #b tablespoonfuls oil may be added to the salad if liked1 but many people object to it on tomato salad4 #hhd4 ,tomato ,salad with ,mayonaise4-- ,lay #h or #aj sound1 ripe tomatoes for #a-a_/b hours on top of ice2 shortly before serving wipe the tomatoes dry and cut them on a board with a sharp knife into fine slices2 put them into a salad dish1 pour over a mayonaise dressing and sprinkle over the top #b tablespoonfuls capers2 serve as soon as made4 #hhe4 ,tomato and ,cucumber ,salad4-- ,prepare the cucumbers the same as for ,cucumber ,salad1 put them in alternate layers with the sliced tomatoes into a salad dish and dress with mayonaise4 #hhf4 ,tomato ,pepper ,salad4-- ,lay #f sound1 ripe tomatoes for #a hour on ice or in ice water2 remove the seeds from #b green peppers and throw the seeds away2 lay the peppers for #a hour in ice water2 #ae minutes before serving wipe the tomatoes and peppers dry1 cut the tomatoes into fine slices and cut the peppers into small pieces2 put a layer of tomatoes in a salad dish and sprinkle over some of the finely cut peppers2 then tomatoes again2 continue in this way until all is used2 pour over a fine mayonaise and serve at once4 #hhg4 ,tomato ,farce 7a la ,mayonaise74-- ,prepare #b heads of lettuce as directed and lay them in ice water2 select #f medium sized ripe tomatoes and lay them for #a hour on ice2 shortly before serving cut a thin slice off the blossom side of the tomatoes1 scoop out the insides1 chop fine with some white celery and the whites of #b hard boiled eggs and mix with a few spoonfuls mayonaise2 fill each tomato with this mixture2 take #f small dessert plates and put #a tomato on each with #c or #d lettuce leaves around it2 pour #a tablespoonful mayonaise over each one and serve #a to each person4 #hhh4 ,potato ,salad4-- ,wash and boil #ab medium sized potatoes with the skins on2 when done drain off the water and pare off the skins2 put into a deep bowl #b finely cut onions1 #a_/b cup white vinegar1 #c or #d tablespoonfuls salad oil1 #a teaspoonful salt and #a_/b teaspoonful pepper2 cut the potatoes while hot into fine slices and put them into the dish with the vinegar1 oil and onions2 pour over #a_/b cup boiling water2 shake up the salad well in the bowl 7do not stir it7 and pour it into a salad dish2 cover and let it stand for #a hour2 when ready to serve garnish the dish with finely cut beets and lettuce leaves4 #b tablespoonfuls finely chopped parsley may be mixed with the salad4 ,potato salad dressed with mayonaise is very nice4 #hhi4 ,potato ,salad 7another way74-- ,wash and pare #ab medium sized potatoes and boil them in salted water till done2 drain off the water and turn the potatoes into a dish2 when cold cut them into slices2 cut #b good sized onions into fine slices as thin as a wafer2 mix #c_/d cup vinegar with #a_/b cup water and #a teaspoonful sugar2 put a layer of potatoes into a dish1 then a layer of onions2 sprinkle over some pepper and pour over #a tablespoonful oil2 put in another layer of potatoes and onions2 continue in this way in alternate layers until all is used2 pour the vinegar over the whole and cover and set in a cool place for #b hours before serving4 #hij4 ,potato ,salad without ,oil4-- ,wash and boil the potatoes2 when done drain off the water1 pare off the skins and cut potatoes into slices2 take for a soupplateful of sliced potatoes #b finely cut onions and #a_/d pound fat salt pork cut into small dice and fried a light brown2 put potatoes1 onions and pork into a deep bowl and season with pepper and salt2 mix #a_/b cup vinegar with #a_/b cup boiling water and pour it over the potatoes2 shake this well together and pour it into a salad dish2 let it stand #a hour or more before serving4 #hia4 ,potato ,salad without ,onions4-- ,wash the potatoes in several cold waters and boil them with the skins on2 when done remove the skins and cut potatoes into slices2 season them with salt and pepper1 pour over an equal quantity of boiling water and vinegar and let them stand till cold2 then add some sweet oil2 mix it well and serve4 #hib4 ,fine ,potato ,salad4-- ,boil #aj medium sized potatoes with their skins on2 when done remove the skins and set the potatoes aside to cool2 stir the yolks of #b eggs to a cream and slowly add #a_/b cup salad oil1 #a teaspoonful salt1 #a_/b teaspoonful pepper1 #a_/b cup white vinegar and #b white onions chopped very fine2 cut the potatoes into fine slices2 put a layer of potatoes into a salad dish and pour over some of the sauce2 then put in another layer of potatoes and sauce2 continue in this way until all is used2 then pour over #a_/b cup boiling water1 cover and let it stand for #b hours and then serve4 ,the dish may be garnished with cresses or young lettuce leaves2 or lettuce leaves and boiled beets cut into fancy shapes4 #hic4 ,salad ,endive4-- ,take only young and fresh endive2 remove the outer leaves1 cut the endive into #a inch pieces and wash and drain it2 then dress it with oil1 vinegar1 pepper and salt1 or with mayonaise4 #hid4 ,beet and ,cabbage ,salad4-- ,cut the white leaves of a savoy cabbage into shreds2 remove the skins from #d boiled beets and cut them into fine slices2 chop a medium sized onion very fine2 put the cabbage and beets in alternate layers into a salad dish1 sprinkle between the onions1 some pepper and salt1 pour over #a_/b pint vinegar1 cover and let it stand #a hour2 then drain off the vinegar and add #d tablespoonfuls sweet oil2 mix it well with #b salad forks1 put in a salad dish and serve4 #hie4 ,vegetable ,salad4-- ,cut with a tin tube some carrots and white turnips into small pieces and boil them separately in salted water2 when done drain them in a colander2 also boil small roses of cauliflower1 green peas1 beets and potatoes cut into small dice and some boiled string beans cut into small pieces2 mix all the ingredients together and add #a onion chopped very fine1 some chopped parsley and chervil2 add pepper1 salt1 oil and vinegar2 put the salad into a salad dish and set it on ice for #a hour4 #hif4 ,beet and ,potato ,salad4-- ,prepare a potato salad and mix it with half the same quantity of boiled beets cut into fine slices4 #hig4 ,green ,pepper ,salad4-- ,scoop out the insides of #b green peppers and lay them for #a hour in cold water2 in the meantime prepare a mayonaise as follows3--,stir the yolks of #c eggs to a cream and add by degrees #c tablespoonfuls oil1 stirring constantly2 when this is well mixed add #c tablespoonfuls vinegar2 set this in a saucepan of hot water and stir and boil till the contents begin to thicken2 then remove and stir until cold2 slowly add #c tablespoonfuls more oil1 #c_/d teaspoonful salt1 #a-a_/b teaspoonfuls sugar and #a tablespoonful ,english mustard2 shortly before serving add #a tablespoonful condensed milk which is not sweet2 chop fine #a pound roast veal1 lamb or boiled tongue1 or #b kinds of meat1 #c hard boiled eggs and #a large onion2 also chop the peppers very fine2 mix all together1 pour over the mayonaise1 mix it well and set the salad on ice for #a hour2 in serving arrange it neatly on a salad dish1 sprinkle over #a tablespoonful capers and garnish with green lettuce leaves4 #hih4 ,tripe ,salad4-- ,boil #b pounds honeycomb tripe in salt water till tender2 when done drain off the water1 cut the tripe into #a inch square pieces and mix it with mayonaise2 put the salad into a dish and let it stand in a cool place for #a hour before serving4 ,a few hard boiled eggs cut into slices may be added to this salad2 also finely cut celery and lettuce leaves4 #hii4 ,herring ,salad4-- ,lay #f herrings for #bd hours in cold water1 take them out1 remove skins and bones1 wipe dry with a towel and cut them into small square pieces2 cut in the same manner #c boiled beets1 #b white onions1 #a pound roasted veal1 #c sour apples and #e small pickles2 mix these ingredients together and prepare the following sauce3--,stir the herring milk to a cream and slowly add #a cup salad oil1 #b teaspoonfuls sugar1 the yolks of #d eggs1 #a_/b cup vinegar1 #b tablespoonfuls stewed cranberries1 a pinch of cayenne pepper and #d tablespoonfuls ,french mustard2 when all are well blended together mix the sauce with the herring and other ingredients and let it be ready #b hours before serving2 shortly before serving put the salad into a dish and garnish with small girkins1 beets cut into fancy shapes1 salted olives1 hard boiled eggs and capers or mixed pickles4 #ijj4 ,salad a ,l'italienne4-- ,soak #f ,dutch herrings for #ab hours in cold water2 then take them out1 remove the skins and bones and cut the meat into small long strips a little wider than a straw and #c_/d inch in length2 also cut #a pound cold boiled beef tonge1 #a pound cold roasted veal1 #c greening apples and #f small pickles2 after the ingredients are all cut the same way mix them well together and mix them with a fine mayonaise2 set the salad on ice for several hours2 when ready to serve put the salad into a dish and garnish with finely chopped hard boiled eggs and salted olives2 sprinkle over a few capers and serve4 #ija4 ,chicken ,salad4-- ,select a plump #a-year old chicken for this2 singe and draw it1 wash in cold water and put the chicken in a kettle2 cover with boiling water1 add #a_/b tablespoonful salt and #b onions2 cover and boil slowly till tender2 when done remove the kettle from the fire and let the chicken remain in the broth till cold2 then take it out1 remove the skin and bones and cut the meat into small pieces2 take the white part of #a nice bunch celery and cut it very fine2 add it to the finely cut chicken1 pour over ,mayonaise ,no4 #a and set it on ice for #b hours before serving2 when ready to serve put the salad into a salad dish and garnish with the small celery tops1 which should lay for #a hour in ice water2 stick them all around in the salad and sprinkle #a_/b cup capers all over the salad4 ,some freshly grated cocoanut sprinkled over this salad is a great improvement2 or garnish to taste4 #ijb4 ,how to ,boil ,lobster4-- ,select a good sized lobster1 put it into a kettle of boiling water1 head first1 add a small handful salt and boil till the lobster has attained a bright red color1 which will take from #bj to #cj minutes2 when done take the lobster out and plunge it into cold water2 let it lay in the cold water for #e minutes2 then take it out and when cold put the lobster away in a cool place till wanted4 #ijc4 ,lobster ,salad4-- ,split open the body and tail of a boiled lobster and crack the claws2 pick out all the meat and cut it into pieces about #c_/d inch in size2 put the meat into a salad dish and pour over ,mayonaise ,no4 #a2 let it stand in a cool place or on ice for #a_/b hour2 then garnish the dish2 lay a border of young lettuce leaves around the dish2 lay over them some hard boiled eggs cut into quarters and sprinkle over the salad #a spoonful capers4 ,canned lobster may be used for this salad4 ,another way is to cut white celery into small pieces1 put it into a salad dish and mix well with a fine mayonaise2 then add the lobster meat cut into small pieces and let the salad stand on ice or in a cool place for #a hour before it is served2 chop coarsely a few hard boiled eggs and sprinkle them over the salad4 #ijd4 ,salmon ,salad4-- ,select a nice piece of salmon weighing about #b pounds2 place a saucepan with boiling water over the fire and add a bunch of parsley with #b bay leaves1 #b blades mace and a sprig of thyme2 add #a onion with #d cloves stuck in it1 #a tablespoonful salt and #a_/b cup vinegar2 when this boils put in the salmon and let it boil #c minutes2 then draw the kettle to side of stove and let it simmer until tender2 as soon as done remove the fish and set it in a cool place2 when cold remove the bones and break the meat into pieces2 put it into a salad dish1 pile up high in the center1 pour over a fine ,mayonaise ,no4 #a and garnish the dish with young lettuce leaves or cresses2 chop some hard boiled eggs and sprinkle them with a few capers over the salad4 ,it is best to let the salad stand on ice for #a hour before it is garnished and served4 ,canned salmon can be used instead of fresh salmon4 #ije4 ,shrimp ,salad4-- ,extract the meat from some freshly boiled shrimp1 put it into a dish1 squeeze over some lemon juice1 pour over a few spoonfuls fine oil and let it stand in a cool place for #a hour2 #a hour before serving put the shrimp into a salad bowl1 pour over a fine mayonaise 7see ,mayonaise7 and garnish with cresses or lettuce leaves and hard boiled eggs cut into quarters4 #ijf4 ,how to ,boil ,shrimp4-- ,put the shrimp alive into the salted boiling water1 allowing #a_/d pound salt to #a gallon water2 boil them from #e to #h minutes2 when they change color they are done2 serve them with vinegar and oil4 #ijg4 ,halibut ,salad4-- ,put a piece of halibut into salted boiling water with #a_/b pint vinegar and add #a or #b onions1 a bunch of parsley1 a sprig of thyme1 #a bay leaf1 #f cloves and #b blades mace tied together2 bring it to a boil quickly2 draw the kettle to side of stove and let the fish simmer until tender2 when done take the fish out of the water and when cold cut it into #a inch pieces2 put the pieces into a dish high up in center and pour over it a mayonaise2 garnish with green lettuce and hard boiled eggs4 #ijh4 ,oyster ,salad4-- ,to make a salad for #f persons take #b dozen large oysters1 put them with their liquor over the fire and let them boil #a minute1 but no longer2 take them out with a skimmer and lay in a dish2 when cold squeeze over the juice of #b lemons and place the dish on ice for #a hour2 shortly before serving put the oysters into a salad dish1 lay some young lettuce leaves between them and pour over ,mayonaise ,no4 #a2 lay young lettuce leaves in a circle around the dish1 put some hard boiled eggs cut into slices between the lettuce and serve at once4 ,another way is to mix the oysters with finely cut white celery1 dress them with the same mayonaise and ornament the salad with the tops of young celery2 hard boiled chopped eggs may also be sprinkled over with #a spoonful capers4 #iji4 ,oyster and ,chicken ,salad4-- ,remove the skin and bones from #a cold1 roasted chicken and cut the meat into pieces #a inch in size2 put it into a dish1 sprinkle over a little salt1 the juice of #b lemons and pour over a few spoonfuls fine salad oil2 then place the dish on ice2 in the meantime scald #a-a_/b dozen large oysters in their own liquor1 take them out and put the oysters in a dish with some cracked ice2 have prepared #b quarts sour jelly 7aspic7 and pour a few spoonfuls of it onto a large1 shallow tin pan2 when firm trim the oysters so that there is nothing left but the eye2 lay them over the jelly 7not too close together71 pour over a little more cold jelly and when firm pour over sufficient cold jelly to entirely cover the oysters2 let it stand in a cool place till firm2 #aj minutes before serving wipe the chicken meat dry with a napkin2 pour some fine mayonaise into a salad dish1 lay over a layer of the chicken meat and cover with mayonaise2 continue in this way till all is used2 cover the whole with mayonaise in such a way that none of the chicken is seen2 then lay a border of cresses around it2 cut the oysters into rounds with a fluted cutter a little larger than the oysters1 lay them on the cresses and serve4 ,lettuce may be used instead of cresses4 #iaj4 ,tomato ,jelly4-- ,stew for #a_/b hour #a can tomatoes with #a teaspoonful salt1 #a teaspoonful sugar1 as much cayenne pepper as you can hold on the point of a knife and #b tablespoonfuls vinegar2 then press them through a sieve2 in the meantime soak #a ounce gelatine in #a_/b cup cold water for #ae minutes1 add it to the tomatoes1 put over the fire and stir till the gelatine is dissolved2 then strain through a flannel jelly bag2 fill the jelly into small patty forms and set them in a cool place till firm4 #iaa4 ,tomato ,jelly ,salad4-- ,prepare a tomato jelly the same as in foregoing recipe2 turn it out of the small forms1 lay into a salad dish1 stick small pieces of white celery into each one1 put a border of young lettuce leaves around it1 pour over a mayonaise and serve at once4 ,tomato jelly may be made in one large form and when hard chopped coarsely and used for garnishing dishes of cold meats or salads4 #iab4 ,egg ,salad4-- ,put #a_/b dozen eggs in a saucepan1 cover with cold water and boil them #aj minutes2 transfer the eggs to cold water and let them lay till cooled off2 when cold remove the shells and cut the eggs into quarters2 put them into a salad dish with young lettuce leaves1 pour over a mayonaise dressing and garnish with lettuce leaves4 #iac4 ,eggs with ,mayonaise4-- ,boil #a_/b dozen eggs #aj minutes2 then transfer them to a pan of cold water and when cold remove the shells2 take #f small plates1 put #b lettuce leaves on each plate and put an egg in the center of the #b leaves in such a way that the leaves stand round the egg like a tulip2 pour over each egg #a tablespoonful mayonaise and sprinkle over a few capers2 serve a plate to each person4 #iad4 ,onion ,salad4-- ,take #b large ,bermuda or ,california onions1 peel and cut them with a sharp knife into fine slices1 put a layer of the slices into a salad dish and pour over some fine mayonaise2 then put over some cresses and pour over more mayonaise2 continue in this way until all is used2 cover with mayonaise1 lay some cresses in a circle round the dish and let it stand on ice for #aj minutes2 then serve4 #iae4 ,alligator ,pear ,salad4-- ,take #b alligator pears1 cut them into slices and put them into a salad dish2 remove the shells from #d hard boiled eggs1 break the yolks into small pieces and sprinkle them over the sliced pears2 cut the whites into fine strips1 lay them in a circle round the dish close to the pears1 pour over a fine mayonaise and lay a border of tender lettuce leaves round the edge of dish4 #iaf4 ,jerusalem ,artichoke ,salad4-- ,scrape the artichokes carefully and drop them into vinegar and water2 mix #a_/b tablespoonful flour with a little cold water1 stir it into a quart of boiling water and add #a cup vinegar2 as soon as this boils put in the artichokes and boil them till done1 but not too tender2 when done remove them from the water and set in a cool place2 when cold cut the artichokes into pieces1 put them into a salad dish1 pour over a mayonaise1 set some shrimp around the salad and set the dish on ice for #a hour2 when ready to serve lay a border of lettuce leaves round the edge of dish4 #iag4 ,sour ,jelly 7,aspic74-- ,soak #b ounces gelatine in #a_/b pint cold water #ae minutes2 then put it over the fire with #a quart good meat stock and sufficient vinegar to give it a nice sour taste2 add a few cloves1 #b blades mace and #a bay leaf2 stir this over the fire till the gelatine is dissolved2 beat the whites of #b eggs till light and add the juice of #a lemon and a little cold water2 stir it with an egg beater into the jelly and stir and boil for a few minutes2 then draw the saucepan to side of stove and let it stand #e minutes2 then strain through a jelly bag2 or turn a chair upside down on a kitchen table2 then take a square piece of unbleached muslin and tie a corner over each of the upturned legs of the chair2 set a bowl underneath and pour the jelly onto the cloth a little at a time and keep the saucepan on the side of stove1 to keep the jelly warm4 ,if meat stock is not handy dissolve #b teaspoonfuls ,liebig's beef extract in #a quart boiling water and use it instead of meat stock4 ,another way is to boil #d calves' feet till they fall apart2 then strain off the liquor1 set it aside and when cold remove all the fat2 boil the liquor down to #b quarts2 then beat the whites of #d eggs to a froth and add the juice of #a lemon and a little water2 add to the broth sufficient white vinegar to give it a nice sour taste2 also add a little salt1 some whole pepper corns1 a few blades mace1 #d cloves and #a bay leaf2 stir in the beaten whites1 continue stirring1 let the contents boil for a few minutes and let it stand #e minutes2 then draw to side of stove1 let it stand #e minutes and strain through a flannel jelly bag4 ,pigs' feet or the skin of fresh pork may be used instead of calves' feet4 ,sour jelly is used for garnishing dishes of meat and salads4 ,it is either chopped with a knife or put into small fancy forms and when firm turned out and laid around the dishes with cresses1 lettuce or celery between4 ,if the jelly is not dark enough add a little sugar color 7see ,sugar ,color74 ,if the jelly is white it may be colored green with green spinach color or pink with cochineal4 #iah4 ,garnishing4-- ,the articles which are mostly used in garnishing are3--,lettuce1 cresses and hard boiled eggs 7either cut into slices or quarters or chopped fine1 the yolks and whites separately1 and laid alternately in small clusters all over the salad72 or cut green pickles in slices and lay them in a circle around the salad with small clusters of finely chopped beets and chopped eggs2 small girkins1 capers1 olives and very small1 white pickled onions are also used for garnishing4 ,another way is to cut boiled carrots1 white turnips and beets into fancy shapes1 such as half moons1 stars1 leaves and roses1 with a vegetable cutter2 anchovies are also largely used in garnishing4 ,they are freed from skins and bones and then rolled up and laid in a circle around the dish with small white onions1 pink horseradish and olives or girkins4 #iai4 ,horseradish for ,garnishing4-- ,remove the outside black skin from a large root of horseradish and wash it clean2 then shave it off with a knife in long narrow strips so they curl up2 color #a_/b the shavings with prepared cochineal and leave the other #a_/b white2 then use for decorating dishes of meats or salads by laying it in small clusters around the dish4 #ibj4 ,cocoanut for ,garnishing ,salads4-- ,grate cocoanut and sprinkle it over the top of salad4 ,especially nice over chicken1 shrimp and fish salads2 also on potato1 tomato and egg salads4 ,grated cocoanut lends a handsome appearance to any salad4 ,,ices ,,and ,,glazes4 #iba4 ,how to ,use ,icing4-- ,over large cakes pour the icing by spoonfuls near center on top of cake and spread it with a broad-bladed knife dipped in cold water all over the cake as smoothly as possible2 set it in a cool oven for a few minutes1 then in a dry1 airy place1 free from dust1 to dry4 ,some icing does not need to be put in the oven1 as it dries immediately1 as will be seen from the directions given in following recipes4 ,small cakes are dipped into the icing or into glaze and then laid on paper or tins to dry4 ,if the cake is to be ornamented make a paper funnel as follows3--,take a piece of brown paper1 not too thick1 or white tea paper #ab inches square and cut it through on the bias in two pieces from one corner to the other2 take one piece in your right hand1 the bias side from you1 roll with the left hand1 the bias side towards you1 and form the paper into a funnel2 bend the end where it closes near the top over to the inside1 clip a small piece from the end of funnel with a scissors and slip a small tube inside it to the end opening2 then put in the icing and bend the top of funnel in all around the same way as #a_/d pound tea is put up in those small funnel-shaped bags2 next press the icing down towards the end and commence to squirt it onto the cake4 ,the cake may be ornamented with a border and a harp in the center1 or an anchor or any kind of a pattern that may be desired4 ,flowers and leaves may be bought at any confectionery and pasted on with a little icing4 #ibb4 ,white ,icing4-- ,sift #a_/b pound powdered sugar into a bowl1 add the whites of #b eggs and stir #bj minutes2 add a few drops lemon juice while the stirring is going on2 drop a little icing onto paper2 if the icing stands without running it is stiff enough2 if it shows the least tendency to run more sugar must be added4 ,this icing is used for ornamenting cake and serves as a kind of paste to stick flowers and leaves onto top of cake4 #ibc4 ,clear ,icing4-- ,sift #a_/b pound powdered sugar into a bowl1 add the whites of #b eggs and stir for #e minutes2 add a few drops lemon juice and stir #e minutes longer2 then spread it over the cake2 set the cake for #b or #c minutes in a cool oven1 take out and let it dry for a few hours in a dry place which is free from dust4 #ibd4 ,white ,icing with ,wine or ,liquor4-- ,mix #a_/b pound sifted powdered sugar with the white of #a egg and add #c tablespoonfuls maraschino1 ,madeira or sherry wine1 kirsch1 rum or brandy2 before this icing is put on cover the cake with a layer of jelly2 then put the icing over it and set the cake for #a minute in the oven2 then set it in a dry place which is free from dust to dry4 ,to make pink icing add a few drops prepared cochineal or strawberry syrup4 ,yellow icing is made by adding prepared saffron4 ,essence of lemon or the grated rind of #a orange may be used instead of vanilla flavoring4 #ibe4 ,almond ,icing4-- ,pound #c ounces blanched almonds with the white of #a egg in a wedgewood mortar to a paste1 mix them with #a_/d pound powdered sugar1 the white of #a_/b egg and #a_/b teaspoonful vanilla extract and stir for #e minutes2 dip small pieces of cake into the icing2 pour and spread it over whole cakes with a broad-bladed knife4 ,hazel nuts and walnuts may be used the same way as almonds1 as can also pistachio nuts4 ,to the latter add a few drops spinach green4 #ibf4 ,fruit ,icing4-- ,mix #a_/b pound sifted powdered sugar with the white of #a egg and add #c tablespoonfuls fruit juice--either raspberry1 strawberry1 currant1 pineapple or peach2 if lemon or orange juice is used add a little grated rind2 spread the icing over the cake and set it for a few minutes in a cool oven2 then set it in a dry place which is free from dust to dry4 #ibg4 ,sugar ,glaze4-- ,mix #a cup powdered sugar with #b tablespoonfuls water and put it over the fire to get lukewarm2 pour over the cake and let it dry1 which will take but a few minutes2 dip small pieces of cake into it4 ,glazes of raspberries1 strawberries1 pineapples1 peaches1 wine1 maraschino or rum are made the same way4 ,omit the water and use #b tablespoonfuls fruit juice or wine1 whichever kind is wanted4 #ibh4 ,maraschino ,glaze4-- ,mix #a cup sifted powdered sugar with #a tablespoonful water and #a tablespoonful maraschino1 let it get warm on the fire and pour while warm over the cake4 ,it will get hard in a few minutes4 ,rum glaze is made the same as ,maraschino ,glaze4 #ibi4 ,orange ,glaze4-- ,mix #b tablespoonfuls orange juice with #a cup powdered sugar1 add a little grated rind1 set over a slow fire to get lukewarm and use it at once4 #icj4 ,lemon ,glaze4-- ,stir #a cup sifted powdered sugar with #a tablespoonful lemon juice1 #a tablespoonful water and a little grated rind2 let it get lukewarm2 then spread it over the cake and set in a dry place which is free from dust to dry4 #ica4 ,coffee ,glaze4-- ,mix #a cup powdered sugar with #b tablespoonfuls strong coffee1 let it get lukewarm and use at once4 #icb4 ,wine ,glaze4-- ,boil #a cup sugar with #a_/b cup water until it forms a thread between #b fingers2 remove it from fire1 add #b tablespoonfuls sherry or ,madeira wine and stir for #a or #b minutes2 then quickly pour it over the cake and let it stand in a dry place which is free from dust to harden4 #icc4 ,boiled ,cinnamon ,glaze4-- ,boil #a cup sugar with #a_/b cup water and #a teaspoonful powdered cinnamon until it forms a thread between #b fingers2 remove it from fire1 stir for a few minutes and use at once4 #icd4 ,chocolate ,glaze4-- ,melt #b tablespoonfuls grated chocolate in the oven and mix it with #b tablespoonfuls sugar syrup2 mix #a cup sugar with #a tablespoonful water1 add the chocolate1 set it over a slow fire to get lukewarm and use at once4 #ice4 ,cinnamon ,glaze4-- ,mix #a cup sifted powdered sugar with #a teaspoonful cinnamon1 add #b tablespoonfuls water1 set it over a slow fire1 stir until lukewarm and use at once4 #icf4 ,cold ,sugar ,glaze4-- ,mix #a cup sifted powdered sugar with #b tablespoonfuls cold water and add #a teaspoonful lemon or vanilla extract2 spread glaze over the cake and set it for #a or #b minutes in a cool oven to obtain a glaze2 then remove and set in a dry place which is free from dust to dry4 ,,note4--,instead of water any kind of fruit juice syrup1 wine1 rum or ,cognac may be used4 ,if lemon juice is used take #a_/b water1 #a_/b juice and a little grated rind4 ,for orange use a little rum and #b tablespoonfuls orange juice4 ,for coffee use instead of water #b spoonfuls strong coffee4 ,for chocolate stir in #b tablespoonfuls grated chocolate or cocoa the same way1 or melt the chocolate in the oven and then add it to the sugar4 #icg4 ,boiled ,chocolate ,glaze4-- ,place a small saucepan with #a_/b pound sugar1 #a_/b pound grated chocolate and #a_/b pint water over the fire and stir and boil till it forms a thread between #b fingers2 remove from fire and stir until a thin skin forms on top of glaze2 then use it at once2 spread it evenly all over the cake and set for a few minutes in a cool oven4 ,if the glaze should become too cold before it is all used return it to the fire and repeat again4 ,the glaze when done should shine like a mirror4 #ich4 ,transparent ,glaze4-- ,boil #a cup sugar with #c_/d cup water until it forms a thread between #b fingers2 remove it from fire1 stir for a few minutes and then quickly use2 dip small pieces of cake into the glaze1 pour over large pieces and spread it apart2 let it dry in an airy room which is free from dust4 #ici4 ,rose ,glaze4-- ,boil #a cup sugar with #a_/b cup water till it forms a thread between #b fingers2 remove at once and add #b tablespoonfuls rose water and a little prepared cochineal1 to color it to a delicate pink2 stir for a minute and then pour it over the cake4 ,small cakes may be dipped into the glaze and set in a dry place which is free from dust to dry4 #idj4 ,spinning ,sugar4-- ,put #c_/d pound loaf sugar in a small copper kettle1 add sufficient cold water to half cover the sugar and stir until it is melted2 then place the kettle over a strong fire and boil the sugar to a crack 7the #fth grade72 add a few drops vinegar1 remove the kettle1 dip it for a few minutes into cold water and let it cool off a little2 if the sugar is spun when too hot the threads will be too thin and lumps will form2 then place the kettle in a pan of hot water1 or on the side of stove1 to keep the sugar warm2 take a large knife in the left hand and hold it out straight before you2 take a silver spoon in the right hand1 dip it into the sugar without touching the bottom of kettle and let some of the sugar run off from the spoon2 then spin long threads back and forth over the knife from right to left2 after a considerable amount of sugar is spun in this way take it from the knife1 lay on clean paper and spin the rest in like manner2 when all is spun form the sugar into pompoms1 garlands1 bouquets1 etc4 ,half the sugar may be colored with cochineal to a delicate pink4 ,the sugar should be spun in a place free from draughts and in clear and dry weather4 ,this sugar is used for decorating and trimming dishes4 #ida4 ,boiling ,sugar4-- ,put #a pound sugar into a kettle with #a_/b pint water and let it stand for a few minutes2 then put it over the fire to boil2 while the boiling is going on dip a small brush into cold water and wipe off the sides and edge of kettle2 the different grades the sugar goes through in boiling are as follows3--#ast grade1 broad run2 #b;d grade1 small pearl2 #c;d grade1 large pearl2 #dth grade1 the small blubber2 #eth grade1 the large blubber2 #fth grade1 to a crack2 #gth grade1 caramel2 boil the sugar for a few minutes and dip the point of a spoon into it2 if the sugar falls in large drops from the spoon it has reached the #ast grade2 continue the boiling for a few minutes longer2 dip your first finger into it and press the finger against the thumb2 then open the fingers and if the sugar forms a thread between the #b fingers it has reached the #b;d grade2 after boiling a little longer dip in a spoon and if a pearl hangs onto a long thread of the spoon the sugar has reached the #c;d grade2 after a few minutes longer boiling take a little in a spoon1 blow it and if the sugar falls from the spoon in blubbers it has reached the #dth grade2 after a few minutes longer take a little of the sugar between your fingers and quickly dip into cold water2 if the sugar can be formed into a ball it has reached the #eth grade2 after a few minutes longer dip the finger into the sugar and then quickly into cold water2 if the sugar can be broken it has reached the #fth grade2 then set the saucepan in cold water2 if it boils a few minutes longer it will have reached the #gth grade1 or caramel4 ,the principal care in boiling sugar is to use the exact amount of water4 ,with too little water the sugar will curdle before it has boiled enough4 ,if too much water is used the sugar will have to boil too long and will turn yellow4 ,it should boil quickly and only for a short time4 ,it will then stay white4 ,decoration ,,appendix4 ,,cakes4 ,cheese ,torte4-- ,one pound fresh pot cheese1 #a_/b pint sour cream1 #a-a_/b ounce sweet almonds1 #a-a_/b ounce bitter almonds1 #a cup seedless raisins1 #b tablespoonfuls flour1 #a cup sugar1 #a tablespoonful butter1 #f eggs1 #a_/d teaspoonful salt4 ,blanche and grind the almonds fine or grate them on a nutmeg grater2 stir sugar1 butter1 and yolks to a cream1 add all the ingredients1 and last the beaten whites2 mix well and set aside till following paste is made3 ,sift #a pint of flour with #a teaspoonful baking powder into a bowl1 add #b tablespoonfuls sugar1 #a_/b teaspoonful salt1 and #a tablespoonful butter4 ,rub the butter fine in the flour1 add #a cup of milk and #a egg1 mix together into a firm dough1 work it lightly on a board till it does not stick to the hands1 then roll it out thin4 ,butter a large cheesecake pan1 dust it with flour1 and line the pan with the dough2 pour in the cheese preparation1 and bake in medium-hot oven till nearly done4 ,in the meantime stir the yolks of #b eggs with #c tablespoonfuls granulated sugar to a cream1 add #a teaspoonful lemon juice and little grated rind1 add the #b beaten whites1 and stir the whole #aj minutes2 add last #c level tablespoonfuls flour4 ,when the cake is firm to the touch remove it from the oven1 pour over this last mixture1 and bake till done4 ,serve cold1 dusted with sugar4 ,the bitter almonds may be omitted if objected to1 and the cake pan may be lined with puff paste or fine pie crust4 ,pistachio ,torte4-- ,four ounces almond paste1 #d ounces ground pistachio nuts or almonds1 the yolks of #af eggs1 the whites of #h eggs1 #c ounces flour1 #a_/b pound sugar1 #a_/b teaspoonful extract of pistachio2 rub the almond paste with the white of #a egg fine2 add the #af yolks and sugar2 stir #ae minutes1 then add the ground pistachio nuts or almonds2 continue the stirring #aj minutes2 add the extract2 beat the whites to a stiff froth2 add the yolk mixture to the whites while beating constantly2 beat the whole together #e minutes2 add the sifted flour2 stir the flour in lightly2 butter #b large deep jelly-cake tins and dust them with the flour2 fill in the mixture and bake in a slow oven4 ,,filling3 ,boil #a_/b cup of sugar1 with #a_/b cup water to a caramel1 then add it slowly to the beaten whites of #b eggs2 beat until cold2 add #a_/b teaspoonful vanilla sugar1 #a_/b cupful fine-cut candied pineapples1 #a_/b cupful fine-chopped pistachio nuts or almonds2 spread this filling over one layer1 put on the remaining layer4 ,ice the cake with pistachio icing made as follows3 ,mix #a-a_/b cup sifted powdered sugar with #c tablespoonfuls boiling water and a little green coloring and pistachio flavoring2 pour over the cake and let stand till firm4 ,kugelhupf1 also called ,bunt ,kuchen4-- ,one pound flour1 #aj ounces butter1 #b yeast cakes1 #f whole eggs and #f yolks1 #c_/d cup of sugar1 #a_/b teaspoonful salt1 #a cupful seeded raisins2 break the yeast into a small bowl1 add #a_/b cupful lukewarm milk and #a teaspoonful sugar2 let it stand till the yeast rises to the surface1 then add #a_/b cupful of flour1 mix to a stiff batter2 cover and let stand till it is a light sponge4 ,in the meantime stir butter and sugar to a cream2 add the yolks one at a time1 then alternately a little flour and #a whole egg1 till all are used2 beat this with the right hand #aj minutes2 add the raisins1 and last the sponge2 continue to beat #e minutes2 butter a large ribbed form with tube in the center2 dust with powdered sugar1 pour in the cake mixture2 set the form in a warm place till the contents has risen to double its size2 then place the form on a tin with salt and bake in a medium-hot oven about #de minutes4 ,when done1 take it out of the oven1 let it stand a few minutes1 then turn the cake out of the form1 dust it with sugar1 and serve when cold4 ,jelly ,roll4-- ,one half pound sugar1 #i ounces flour1 #a teaspoonful baking powder1 #a gill of milk 7#a_/b cupful71 #c eggs1 #a_/b teaspoonful lemon extract2 sift flour1 sugar1 and powder into a bowl and make a hollow in the center2 put in milk1 eggs1 and lemon extract1 mix all together2 butter a large shallow tin pan1 cover with paper1 spread on the mixture thin and evenly1 bake in slow oven4 ,when done1 remove the pan1 let it stand a few minutes to cool off a little1 then turn it upside down on a clean piece of paper1 remove the paper carefully from the cake which has laid in the pan1 spread some currant jelly over the surface1 roll the cake up like a music roll1 let it lie rolled in the paper till cold4 ,this preparation is also nice for lady fingers4 ,election ,cake4-- ,one and a half pint lukewarm milk1 #a pound sugar1 #a_/b pound lard1 #a_/b pound butter1 #b pounds flour1 the whites of #d eggs1 #a pound citron1 #a pound seeded raisins1 #a teaspoonful mace1 #a_/b cupful rum1 #c yeast cakes4 ,break the yeast into a cup of lukewarm milk1 add #a teaspoonful sugar1 set the cup in a warm place till the yeast rises to the surface1 put #a cupful flour into a bowl1 add the yeast1 mix into a stiff batter1 cover1 and set in a warm place to rise till the sponge is very light4 ,in the meantime stir butter1 lard1 and sugar to a cream1 add the mace1 then alternately milk and flour1 then the fruit and rum1 and last the #d whites beaten to a stiff froth2 beat the whole with the hand #aj minutes1 then add the sponge2 continue to beat a few minutes longer1 cover1 and set it in a warm place to rise till double its size2 butter and dust with flour a large round cake pan1 pour in the cake mixture1 and bake in a medium-hot oven till done4 ,when cold1 ice the cake with rum icing4 ,small ,sponge ,cake4-- ,three eggs1 #a_/b cup granulated sugar1 #a_/b cup flour1 the grated rind of #a_/b lemon1 and a little lemon juice4 ,stir the #c yolks with the sugar #ae minutes1 then add the lemon2 beat the whites to a stiff froth1 add them to the yolks1 and beat till the sugar is all dissolved1 which will take about #aj minutes1 then sift in the flour1 stir the flour in lightly2 butter and dust with flour a small round pan1 pour in the mixture1 and bake in a slow oven4 ,apple ,ringlets4-- ,peel1 core1 and cut into thick slices #d large tart apples1 mix #a_/b cup of flour with #a_/b teaspoonful baking powder1 #a_/b teaspoonful butter1 and #a_/b teaspoonful salt4 ,break #a egg into #a_/b cup of cold water1 beat until it foams1 add the water and egg to the flour1 and mix into a batter4 ,melt #a tablespoonful lard and butter in a frying pan1 dip the apple slices into the batter1 put them into the frying pan1 not too many at once1 and fry light brown on both sides1 keeping the pan covered while the frying is going on4 ,serve dusted with sugar4 ,baking-,powder ,rolls4-- ,one pint flour1 #a heaping teaspoonful baking powder1 #a_/b tablespoonful butter1 #a_/b teaspoonful salt1 #a_/b pint milk1 #a egg1 #a teaspoonful sugar4 ,sift flour1 salt1 sugar1 and powder into a bowl1 add the butter and rub it fine with the flour1 mix the egg and milk together1 pour a little of the egg milk into a cup1 add the remaining to the flour1 mix all together with a knife into a firm dough1 turn it on to a floured board1 and work it together to smooth the dough1 roll it out #a_/d inch in thickness1 then cut it into rounds1 brush them over with a little melted butter1 fold them over and set them on a buttered tin1 brush the rolls over with the egg milk which was set aside1 and bake in a quick oven4 ,a good plan is to keep the rolls covered with buttered paper the first #aj minutes while baking4 ,waffles4-- ,four ounces butter1 #f eggs1 #d ounces flour1 #a tablespoonful sugar1 a pinch of mace1 and a little grated lemon rind1 #a_/b pint whipped cream4 ,stir the butter to a cream1 add alternately #a yolk1 then a little flour until both are used1 add the sugar1 the mace1 and lemon1 then the whipped cream1 and last #e whites whipped to a stiff froth2 rub a waffle iron with fork1 pour #a tablespoonful batter into each compartment1 and bake the waffles light brown on both sides4 ,serve dusted with sugar4 ,gateau a la ,weckesser4-- ,half pound of granulated sugar1 #ac yolks1 #i whites1 #a_/b pound flour1 and the rind and juice of #a lemon4 ,stir sugar and yolks for #be minutes by the clock1 then beat the whites to a stiff froth2 add the yolks and sugar slowly to the white while beating constantly1 add the lemon1 continue the beating #e minutes1 then add the sifted flour1 stir in lightly2 butter a large round pan and dust it with flour1 pour in the batter1 place the cake on a pan of salt1 and bake in a slow oven4 ,when done1 turn it on to a board1 which should be dusted with powdered sugar2 let it lie till cold1 then spread a layer of pineapple marmalade over the cake1 ice it with white sugar glaze1 and decorate the cake with candied fruit1 of plums1 apricots1 and cherries4 ,the fruit must be cut into small slices and the cherries in small dice4 ,lady ,cake4-- ,six ounces butter1 #a_/b pound sugar1 #a pound flour1 #aj whites of eggs1 #a_/b pint whipped cream1 #a teaspoonful baking powder1 #a teaspoonful vanilla sugar4 ,stir butter and sugar to a cream until white and frothy1 add the vanilla sugar1 sift flour and baking powder together1 beat #a_/b pint cream until stiff2 beat also the #aj whites to a stiff froth1 then add alternately the three ingredients to the creamed butter and sugar2 butter and dust with flour a large round pan1 pour in the mixture1 and bake in a medium-hot oven4 ,when done and cold1 ice it with clear icing4 ,denmark ,cake4-- ,two pounds flour1 #b teaspoonfuls baking powder1 #a-c_/d pound sugar1 #a pound butter1 #b pounds raisins1 #h eggs1 #a pint sweet milk1 #a_/b pint wine1 #c tablespoonfuls allspice1 #c tablespoonfuls cinnamon1 #d nutmegs4 ,sift flour and baking powder together1 stir butter and sugar to a cream1 add gradually the yolks and spice1 then alternately milk1 flour1 and wine1 last the fruit4 ,bake in a large well-buttered pan in medium-hot oven4 ,stullen with ,baking ,powder4-- ,one pound flour sifted with #a_/b teaspoonful salt1 #b teaspoonfuls baking powder1 #a_/b cup of butter1 #a_/b cup of sugar1 and #b eggs1 the fine-chopped peel of #a_/b lemon1 #a cupful seeded raisins1 #a_/b cupful fine-cut citron1 #c_/d cup of milk4 ,rub flour and butter together1 add sugar1 salt1 milk1 and eggs1 mix all together2 add last the fruit1 turn the dough on to a floured board and work it a little to smooth the dough1 then roll it out #a inch in thickness1 fold it over and lay the cake in a buttered pan1 giving it the shape of a half moon2 brush over with beaten egg and bake in medium-hot oven4 ,wine ,baba4-- ,one pound flour1 #b teaspoonfuls baking powder1 #a teaspoonful salt1 #d ounces butter1 #c tablespoonfuls sugar1 the fine-chopped peel of #a lemon1 #d eggs1 #a_/b pint milk1 #a_/b cup currants1 #a_/b cup seeded raisins1 #a_/b cup fine-cut citron4 ,sift flour and baking powder together1 stir butter and sugar to a cream1 add by degrees the yolks and lemon1 then alternately flour and milk1 next add the fruit1 and last the beaten whites4 ,fill the mixture into a buttered form with a tube in the center1 place it in a medium-hot oven1 and bake about #dj minutes or till done4 ,in the meantime boil #a cup sugar with #a_/b cup water #e minutes1 remove from fire1 add #a gill sherry wine and a few tablespoonfuls of raspberry syrup4 ,when the cake is done turn it on to a sieve1 place the sieve on a large plate1 and pour the syrup by spoonfuls over the cake2 pour that which runs below in the plate over the cake again4 ,bunt ,kuchen with ,baking ,powder4-- ,one pint flour1 #a heaping teaspoonful baking powder1 #a_/b teaspoonful salt1 #c tablespoonfuls sugar1 #b ounces butter1 #b eggs1 #a_/b pint milk1 #a_/b cup currants1 #a_/b cup stoned raisins1 the grated rind of #a_/b lemon4 ,sift flour and baking powder together1 add the sugar1 salt1 and butter1 rub the butter fine in the flour1 mix the yolks with the milk and add them to the flour1 mix all into a dough1 add the fruit1 and last the beaten whites4 ,fill the mixture into a round buttered form with a tube in center and bake about #ce minutes2 cover the first #bj minutes with buttered paper4 ,emelines4-- ,first ,part3 ,the whites of #f eggs1 #a cup powdered sugar1 #a cup flour sifted with #a teaspoonful baking powder1 #a_/b teaspoonful lemon extract1 #a tablespoonful melted butter1 measured after it is melted1 #b tablespoonfuls milk4 ,beat the whites till stiff1 then add gradually the sugar1 butter1 lemon extract1 and milk1 and last the flour4 ,butter a long shallow tin pan 7#ac inches long1 #i inches wide1 and #a inch deep71 dust it with flour1 pour in the mixture1 smooth it even with a knife1 and bake in a medium-hot oven4 ,second ,part3 ,the yolks of #f eggs1 #a cup powdered sugar1 #a cup flour sifted with #a teaspoonful baking powder1 #b tablespoonfuls milk1 #a tablespoonful butter1 #a_/b teaspoonful lemon extract4 ,stir butter1 sugar1 and yolks to a cream1 add lemon extract1 flour1 and milk2 bake the same as the first part4 ,when the cakes are nearly cold lay them over one another with a layer of jelly between1 then cut it into fancy shapes like half moons1 small rounds1 and squares2 glaze them with sugar glaze ,no4 #ibg4 ,in place of jelly1 cream or any other filling may be taken4 ,the two cakes may be spread separately with jelly1 then rolled up like jelly rolls4 ,sand ,wafers4-- ,stir #d ounces butter with #f tablespoonfuls sugar till light and creamy1 add gradually #c eggs1 the grated rind of #a_/b lemon1 stir #ae minutes1 add last #g ounces sifted flour4 ,fill the preparation in a pastry bag1 butter and dust with flour some large shallow tin pans1 press small cakes from the bag on to the pans the size of a #ej-;cent piece1 and bake in medium-hot oven4 ,when done and cold1 glaze them with fruit glaze or leave them plain4 ,cream ,s4-- ,stir #a_/b pound butter with #f ounces sugar to a cream1 add #a teaspoonful vanilla sugar and #d eggs1 stir #aj minutes2 add last #a_/b pound of sifted flour4 ,put the preparation into a kiss syringe and press small cakes in the shape of an ,s into buttered and floured pans1 bake in medium-hot oven1 and when cold glaze them with vanilla glaze4 ,aniseed ,wafers4-- ,rub some shallow tin pans with wax1 place #a_/b pound sugar and #d whole eggs in a bowl1 set the bowl into a pan of hot water1 beat the contents of bowl with an egg beater #ae minutes1 then remove and beat till cold2 add #a teaspoonful well-cleaned aniseed and #a_/b pound sifted flour1 fill the mixture into a pastry bag and press small cakes on to the waxed tins1 cover and let them stand till next day1 when the little cakes have obtained a crust1 then bake them in slow oven4 ,cinnamon ,sticks4-- ,four ounces of almond paste1 the white of #a egg1 #d ounces powdered sugar1 #a teaspoonful cinnamon4 ,mix all together1 put on to a floured board2 roll it out #a_/h inch thick1 cut the paste into #c long strips #c fingers wide1 spread over an icing made as follows3 ,mix the whites of #b eggs with #a_/b pound powdered sugar1 add #a_/b teaspoonful cinnamon and a few drops of lemon juice1 stir #e minutes1 then cut the strips into small sticks a finger wide1 lay them on to buttered tins1 and bake in a slow oven4 ,meringue ,shells4-- ,beat the whites of #d eggs to a stiff froth1 add #a_/b pound granulated sugar and a little vanilla sugar1 stir the sugar in lightly2 fill this into a pastry bag or a paper funnel2 press small portions on to a double-folded paper1 dust thickly with sugar1 lay the paper in a pan1 and bake in a slow oven4 ,when done and cold1 remove them from the paper1 press the soft bottoms into shape to form a shell1 and serve filled with whipped sweetened cream or ice cream4 ,kisses4-- ,five ounces whites of egg1 #a pound granulated sugar1 #a cup water1 #d ounces powdered sugar4 ,put the granulated sugar and water in a saucepan1 stir until the sugar is dissolved1 then place the saucepan over the fire1 and boil to a crack2 have the whites beaten to a stiff froth1 and add slowly the hot sugar while beating constantly with an egg beater1 then beat until cold4 ,this may then be used as it is1 and if wanted very stiff1 add the #d ounces powdered sugar2 stir it through the mixture lightly1 then put the meringue in a kiss syringe1 dust some paper with powdered sugar1 press the mixture on to the paper in any shape desired4 ,for shells it may be put on with a spoon1 dust them with sugar1 and bake in a slow oven4 ,the oven may be left open part of the time4 ,in place of paper1 rub some tin pans with butter1 then rub off all the butter with paper1 and dust them with powdered sugar1 then put the kisses on them4 ,banana ,cake4-- ,three bananas1 #a cup of currant jelly1 #a_/b pint of whipped cream1 #c ounces butter1 #c_/d cup sugar1 #a-a_/b cups of flour1 #a teaspoonful baking powder1 the whites of #c eggs beaten to a stiff froth1 #a_/b cup milk1 the juice and grated rind of #a_/b lemon4 ,sift flour and baking powder together1 stir butter and sugar to a cream1 add the lemon1 then alternately flour1 milk1 and the white of egg2 butter #b jelly tins of medium size1 dust them with flour1 divide the cake mixture evenly in the tins1 and bake in a medium-hot oven4 ,when done and cold1 spread half of the jelly over one layer1 cover with banana slices1 lay over the second layer1 put on the remaining jelly and bananas2 mix the whipped cream with #a tablespoonful fine sugar and a little vanilla1 cover the whole cake with cream1 or take #a pint of whipped cream and put half of the cream between the layers and the remaining over the top1 and serve4 ,neapolitan ,cake4-- ,roll out some puff paste to #a_/h inch in thickness1 cut it into #c strips #e inches wide and about #aj inches long2 moisten a large shallow tin pan with cold water1 put in the strips1 dust them with powdered sugar1 and bake in a medium-hot oven4 ,when done and cold1 cover #a strip with boiled vanilla cream 7see recipe ,no4 #aci71 put over this the second strip1 and spread over some currant jelly2 lay on the third strip4 ,mix #a_/b cup powdered sugar with #a tablespoonful boiling water and a few drops of lemon juice1 pour it over the cake1 and set aside till firm4 ,one-,egg ,cake4-- ,one cup sugar1 #a egg1 a piece of butter the size of a walnut1 #b scant cups of flour sifted with #a heaping teaspoonful baking powder1 #a_/b teaspoonful extract of lemon or vanilla1 #a cup of milk2 rub butter and flour together1 add the sugar1 milk1 and egg2 mix into a batter1 butter a square pan1 dust with flour1 put in the mixture1 and bake in a medium-hot oven till done4 ,this mixture may be baked in #c small jelly tins1 and when done lay them over one another with jelly marmalade or cream between them2 or bake it in a pan #ab inches long and #h inches wide and #a-a_/b inch deep4 ,when done1 cut the cake in half1 lay them over one another with jelly or cream between1 then mix #a cup sifted powdered sugar with #a teaspoonful lemon juice and #b tablespoonfuls boiling water1 stir until smooth1 pour the icing over the cake1 and let stand till firm4 ,for a chocolate cake1 bake the cake the same way1 then mix #a cup of powdered sugar with the white of #a egg2 melt #d ounces ,baker's chocolate1 add it to the sugar1 mix all together1 put half of it between the cake1 and spread the remaining over the top of the cake4 ,for a strawberry shortcake1 bake the mixture in #b small well buttered and floured jelly tins1 wash and mash #a quart of strawberries1 mix with #a_/b cup sugar1 put half of them between the #b layers1 and the remainder on top2 serve with cream or vanilla sauce1 or put some whipped cream over the strawberries4 ,spice ,cake4-- ,three fourths cup butter1 #a cup molasses1 #a cup sugar1 #c eggs1 #c cups flour sifted with #a-a_/b teaspoonful baking powder1 #a-a_/b teaspoonful cinnamon1 #a teaspoonful cloves1 #a_/b grated nutmeg1 #a cup sour milk or cold coffee4 ,stir butter and sugar to a cream1 add the eggs one at a time1 stir a few minutes between each addition1 add molasses and spice1 then alternately flour and milk4 ,butter a square cake pan1 dust with flour1 pour in the cake mixture1 and bake in medium-hot oven2 or bake small cakes in gem pans and when cold ice them with sugar glaze4 ,molasses ,cake4-- ,one cup molasses1 #a_/b cup butter1 #b eggs1 #a_/b cup milk1 #a_/b tablespoonful ginger1 #b cups flour sifted with #a teaspoonful baking powder4 ,mix and bake the same as above4 ,gingerbread4-- ,one cup brown sugar1 #a cup molasses1 #a_/b cup butter or lard1 #b eggs1 #a tablespoonful ginger1 #a_/b teaspoonful ground mace1 #a_/b cup cold coffee1 #a_/b teaspoonful salt1 #a heaping teaspoonful baking powder sifted with #c cups of flour4 ,stir butter or lard with the sugar to a cream1 add the eggs one at a time1 stirring a few minutes between each addition2 then add the spice and syrup1 last the flour and coffee alternately2 pour the mixture into a square or long pan previously well buttered and dusted with flour2 bake in a medium-hot oven4 ,ginger ,snaps4-- ,half pound brown sugar1 #a_/b pound butter1 #a pint molasses1 #a tablespoonful ginger1 #a teaspoonful cloves1 #b teaspoonfuls cinnamon1 #a teaspoonful baking powder sifted with #b cups flour4 ,stir butter and sugar to a cream1 add the molasses and spice2 when well mixed add flour and work it into a soft dough2 if necessary1 add more flour1 roll out very thin1 cut into rounds1 and bake on buttered tins4 ,corn ,bread4-- ,one pint of corn meal1 #a_/b cup of flour1 #a teaspoonful baking powder1 #a egg1 #a_/b teaspoonful salt1 #a-a_/b tablespoonful sugar1 #a cup milk4 ,mix all together and bake in a well-buttered square tin pan4 ,this bread should be about #a-a_/b inch thick when done4 ,,frozen ,,desserts4 ,mignon ,cream4-- ,one pint milk1 the yolks of #d eggs1 #a_/b cupful cream1 #a cupful sugar1 #a teaspoonful vanilla sugar4 ,place a small pan with #c tablespoonfuls of the sugar over the fire1 stir until it melts and turns light brown1 then add #a_/d cup hot water1 let it boil to a thin syrup and add it to the milk2 add the yolks1 sugar1 and vanilla1 mix well and freeze4 ,malborn ,cream4-- ,cut #a_/b pound candied fruit into small pieces1 place it in a bowl with #a_/b gill of sherry wine1 then place a double boiler with #a_/b pint of milk1 the yolks of #b eggs1 and #c_/d cup of sugar over the fire1 stir until just about to boil1 remove instantly1 and when cold add #a_/b pint of cream1 #a-a_/b tablespoonful best rum1 put the cream in a freezer1 and freeze till nearly stiff1 then add the candied fruit2 continue the freezing till firm4 ,banana ,ice ,cream4-- ,remove the peel from #f ripe bananas and mash them fine1 mix #a pint of cream with #a_/b pint milk1 #a cup of sugar1 and #b teaspoonfuls vanilla2 put the cream into the freezer1 and freeze till it begins to thicken1 then add the bananas1 and freeze till firm4 ,frozen ,caramel ,cream4-- ,put in a double boiler #a cup milk1 #a cup cream1 #c_/d cup sugar1 and the yolks of #c eggs2 beat well1 then place over the fire1 and stir till nearly boiling2 when cold1 add this slowly to the #c beaten whites while stirring constantly2 put #c tablespoonfuls sugar over the fire1 stir till it turns yellow1 add a little water1 boil to a syrup4 ,when cold1 add it to the cream1 and freeze4 ,in place of caramel1 #a teaspoonful vanilla extract may be added4 ,ice ,cream without ,milk or ,cream4-- ,one pint water1 #a ounce butter1 the yolks of #c eggs1 #a cup of sugar1 the peel of #a_/b lemon1 and #a_/b tablespoonful lemon juice2 beat #c whites to a stiff froth2 wash the butter several times1 stir sugar and yolks to a cream1 add the water and butter1 place it in a double boiler1 stir till nearly boiling2 remove1 and when cold add the whites1 then freeze4 ,lemon ,sherbet4-- ,the juice of #d lemons and #a orange1 #b-a_/b cups sugar1 #a quart water2 boil sugar and water to a syrup2 when cold add the lemon and orange juice and freeze2 add last #a or #b beaten white of eggs1 mix1 and serve4 ,strawberry ,sherbet4-- ,put the juice of #a lemon over #a quart of mashed strawberries2 boil #a quart water with #b cups sugar1 pour it over the strawberries1 and when cold rub them through a sieve1 then freeze2 add last the white of #a beaten egg1 mix1 and serve4 ,coffee ,frappe4-- ,boil #a quart water with #a_/b cup sugar1 add #d ounces fine-ground coffee1 cover and set on side of the stove #aj minutes2 then strain1 and when cold add the white of #a egg2 then freeze1 and serve in glasses with whipped cream on top4 ,coffee ,sorbet4-- ,pour #c pints of boiling water over #a cup of fine-ground coffee1 cover1 and let it stand #ae minutes1 then strain through a napkin2 add #a cup sugar1 stir till dissolved1 and when cold freeze it till nearly stiff2 add #a gill of the best brandy1 continue the freezing for a few minutes1 and serve4 ,,custard4 ,caramel ,custard4-- ,boil #a cup sugar with #a_/b cup water till the sugar begins to turn light brown1 then pour it into a pudding-dish4 ,mix at the same time #a quart of milk with #f eggs1 #d tablespoonfuls sugar1 #a teaspoonful vanilla extract2 pour this into the dish1 set the dish in a pan of water1 and bake till the custard has set4 ,remove and place it for several hours on ice4 ,in serving1 turn the custard out on to a dish1 and serve4 ,this custard may be put into small molds or cups and baked the same way4 ,cocoanut ,caramel4-- ,mix the whites of #h eggs with #a-a_/b pint of milk1 #a_/b cup sugar1 #a teaspoonful vanilla extract1 and #a-a_/b cup fresh cocoanut2 let it stand #a hour4 ,place #a cup of sugar with #a_/b cup water over the fire1 boil until it begins to turn yellow1 then pour it into #f small bowls2 spread the caramel even with a spoon so that the bowls are completely lined inside1 then pour in the custard1 set the bowl in a pan of water so that the water reaches halfway up the bowls1 and bake till the custard is firm to the touch4 ,when done1 remove the bowls and set them in a cool place4 ,in serving1 turn the custard on to small plates1 and serve4 ,caramel ,charlotte4-- ,put #a_/b ounce gelatin in a small bowl with #a_/b gill of cold water2 at the same time place a small saucepan with #c tablespoonfuls sugar over the fire1 stir until the sugar is melted and has assumed a rich brown color1 then add #a_/b pint milk2 cook and stir till the sugar is dissolved1 mix the yolks of #e eggs with #c tablespoonfuls sugar1 #a teaspoonful vanilla1 and #b tablespoonfuls cold milk2 add a little of the hot caramel milk to the yolks1 then add the yolks to the caramel milk1 stir over the fire till nearly boiling2 instantly remove1 add the gelatin1 stir until dissolved1 then strain into a bowl1 and set aside to cool4 ,beat #a pint of cream till stiff1 when the caramel mixture begins to thicken add it slowly to the cream while beating constantly2 in the meantime fit a piece of white paper in the bottom of a charlotte mold1 line the sides and bottom with thin slices of sponge cake1 pour in the cream1 cover the top with sponge cake the same way4 ,place the charlotte on ice for several hours4 ,when ready to serve turn the charlotte on to a dish and garnish with a wreath of spun sugar or serve plain4 ,strawberry ,charlotte4-- ,prepare a strawberry fromage1 ,no4 #ahi1 line a mold with sponge cake or lady fingers the same as in the foregoing recipe1 pour in the strawberry fromage1 cover with the same cake or fingers1 and set on ice4 ,when ready to serve1 turn the charlotte on to a dish1 remove the paper1 and serve with cream1 which should be sweetened with sugar and flavored with vanilla1 or serve plain without the cream4 ,in place of strawberry fromage any other kind of fromage may be used4 ,,sauces4 ,bismarck ,sauce4-- ,stir the yolk of #b eggs with #a cup of powdered sugar to a cream1 add slowly #a_/b cup of ,rhine wine1 beat the white to a stiff froth1 add the sauce slowly to the white while beating constantly1 add last #a_/b cupful whipped cream4 ,in place of ,rhine wine sherry wine may be taken4 ,transparent ,sauce4-- ,mix #a heaping teaspoonful cornstarch in a small saucepan with #a_/d cup cold water1 add #a cupful boiling water and the thin peel of #a_/b lemon2 set the saucepan over the fire1 stir and boil a few minutes1 then remove1 add #b tablespoonfuls lemon juice and #c or #d tablespoonfuls sugar1 or sweeten to taste4 ,to this sauce a few spoonfuls of strawberry or raspberry syrup or juice may be added4 ,orange ,sauce4-- ,stir the yolks of #c eggs with #a cupful powdered sugar to a cream1 add slowly #a cupful orange juice and #c tablespoonfuls lemon juice2 beat the whites to a stiff froth1 add slowly while beating constantly the orange mixture to the whites2 serve either with hot or cold puddings4 ,cream ,sauce4-- ,stir the yolks of #b eggs with #a_/b cupful powdered sugar to a cream1 add #a_/b cupful orange juice and #a tablespoonful lemon juice2 beat the whites to a stiff froth1 add the orange mixture slowly to the whites while beating constantly2 add last #a cupful whipped cream4 ,in place of orange juice any kind of fruit juice may be taken1 or jelly may be dissolved in hot water and used the same way4 ,fruit ,sauce4-- ,mix #a teaspoonful cornstarch in a small saucepan with #a_/b gill of cold water1 add while stirring constantly #a cupful boiling water1 the thin peel of #a_/b lemon2 place the saucepan over the fire and boil a few minutes2 remove from fire1 add #c_/d cupful fruit syrup1 either of raspberry1 strawberry1 apricot1 or cherries1 and #a tablespoonful lemon juice2 if handy1 add #b or #c tablespoonfuls white wine1 and serve with souffle and light delicate puddings4 ,it may also be served cold with puddings4 ,in place of fruit syrup1 strawberry or cherry marmalade may be taken1 or apple or currant jelly4 ,raspberry ,sauce4-- ,mix #a heaping teaspoonful cornstarch in a small saucepan with a little cold water2 add slowly while stirring constantly #a cupful boiling water1 a small piece of cinnamon1 and the thin peel of #a_/b lemon2 place the saucepan over the fire1 cook a few minutes1 then remove1 add #a cupful fresh raspberry juice1 #a_/b cupful sugar1 and #a tablespoonful lemon juice2 if liked and handy1 a little ,rhine wine or white wine may be added2 serve either hot or cold4 ,if raspberry syrup is used1 omit the sugar4 ,cream ,cakes ,glasse4-- ,boil #a_/b pint milk with #b ounces butter1 add #d ounces flour1 stir until it forms into a smooth paste and loosens itself from the bottom and sides of the saucepan1 transfer the paste to a dish1 and when nearly cold add the yolks of #d eggs1 and last the beaten whites2 drop this mixture 7by tablespoonfuls7 on to buttered tins1 not too close together1 brush them over with the beaten egg1 and bake to a fine golden color and well done4 ,when done and cold1 cut the cakes open on the side and fill them with vanilla cream1 ,no4 #abi2 half the quantity of cream will be sufficient4 ,place the cakes on a sieve1 boil #a cup of sugar with #a_/b cup water till the sugar begins to turn light brown 7caramel71 instantly remove1 and pour it over the cakes4 ,,war ,,recipes ,economical ,jelly ,roll4-- ,separate three eggs2 to the yolks add half a pound of powdered sugar2 beat fifteen minutes2 then add grated lemon rind2 half a pound of sifted flour with a quarter teaspoonful of baking powder2 add it to the mixture with the whites beaten stiff and half a cup of milk4 ,spread1 dust with sugar1 and bake till done4 ,millionaire ,cake4-- ,cream the yolks of three eggs with one-half cup powdered sugar for ten minutes1 add one-half teaspoonful vanilla and three quarters of a cup of flour sifted with one-fourth of a teaspoonful of baking powder and the beaten whites of the three eggs1 butter six small layer cake tins and put in the mixture4 ,bake in a quick oven ten minutes4 ,filling4-- ,put two tablespoonfuls of chocolate and three tablespoonfuls sugar with one-half cup strong coffee and boil for ten minutes1 when almost cold add one-half cup well-washed butter1 teaspoon vanilla in small portions2 when thick and creamy spread between layers and on top and decorate with candied cherries4 ,probasco ,cream4-- ,mix #d ounces flour with #b ounces butter1 #b ounces ground almonds1 #a yolk and a little water1 #a tablespoonful sugar to a firm paste2 let rest #a hour1 roll out #a_/d inch thick1 lay a small jelly tin over1 cut around it1 lay the round piece of paste on a buttered tin1 brush over with egg and bake a fine golden color4 ,add to #a_/b pint whipped cream1 #a teaspoonful granulated gelatine dissolved in #b tablespoonfuls milk1 flavor with #a_/b teaspoonful vanilla and sweeten with #b tablespoonfuls sugar1 fill into a round form and set on ice4 ,boil #a pound of chestnuts #bj minutes1 remove the outside shells and the brown skin1 place the nuts in a saucepan1 cover with boiling water1 cook till very tender1 drain and press through a sieve1 add #b tablespoonfuls cream1 #b tablespoonfuls sugar1 a pinch of salt1 and #a_/b tablespoonful melted butter4 ,set on ice4 ,shortly before serving turn the cream on the almond cake1 put the chestnut puree in a pastry bag with a small tube in the end1 press the puree in the form of spaghetti around the cream and cover the cream with a thick layer of pulverized macaroons with sponge sugar1 sprinkle over #a tablespoonful satin sugar1 ornament with whipped cream and sprinkle with fine pistachio nuts4 ,prune ,souffle4-- ,wash and soak #a cup of prunes over night1 next day drain1 remove pits1 and add them to #c whites of eggs beaten stiff2 add #a teaspoonful vanilla1 put in buttered and sugared souffle dish1 set in shallow pan with a little water1 set in a medium oven to poach till done1 which will take about #dj minutes4 ,apricot ,whip4-- ,rub half a cup of apricots after they have been cooked through a sieve1 add half a bottle of cream beaten stiff to it and two tablespoons powdered sugar and half a teaspoon vanilla1 put in six sherbet glasses and decorate with lady fingers around the edge4 ,coffee ,parfait4-- ,put #a_/d cup granulated sugar with one tablespoon cornstarch and one pint of milk over the fire and boil five minutes1 then add two tablespoons coffee extract and #a_/b teaspoon vanilla2 when cool freeze1 put into four parfait glasses and decorate with whipped cream4 ,dorothy ,royal4-- ,bake a cup cake mixture in a sheet pan1 when done and cool1 cut into square pieces and pour over a sauce made as follows3 put one cup of sugar with half a cup of milk1 a tablespoon of butter and one square of chocolate over the fire and cook until thick and creamy1 about ten minutes2 pour hot over the cake1 add a spoonful of whipped cream on every piece and sprinkle chopped walnuts over all4 ,peach a la ,melba4-- ,put one tablespoon of vanilla ice cream on a round of sunshine cake1 on it lay half a preserved peach and pour over two tablespoons melba syrup made as follows3 melt #a_/b cup raspberry syrup to which has been added one tablespoon fine cut candied cherries and decorate with whipped cream4 ,praline ,cream4-- ,put #a_/d cup granulated sugar with one tablespoon cornstarch and one pint milk over the fire and boil five minutes1 stirring all the time1 then add the yolks of two eggs and one teaspoon vanilla and set aside to cool1 in another saucepan put #a_/b cup granulated sugar with #a_/d cup water over the fire and boil until it turns a golden brown2 pour on a buttered marble and when cold roll with a rolling pin until fine1 sprinkle into the cooked mixture1 add #a_/b pint cream and freeze in a well-packed freezer4 ,prune ,whip4-- ,rub #a_/b cup prunes after they have been cooked through a sieve2 add #a_/b bottle whipped cream to it and two tablespoonfuls powdered sugar1 #a_/b teaspoon vanilla1 serve in six sherbet glasses with lady fingers around the edge4 ,war ,bread4-- ,two cups of rye flour1 one cup bran1 one cup ,indian meal1 one teaspoonful salt1 one yeast cake and #b cups of luke warm water1 two tablespoonfuls molasses1 one teaspoonful fat2 put flour1 bran and meal into a bowl1 add the salt and rub the fat through the flour1 then add the yeast and crumble it fine1 then add the warm water and mix well about #ae minutes1 cover and let raise to double its height1 then add some wheat flour slowly while kneading the dough to a soft firm dough2 shape it into loaves1 put into buttered pan1 let rise again till double its size1 and bake in a medium hot oven till done about #c_/d of an hour4 ,bran ,muffins4-- ,put one cup of bran and one cup of whole wheat in a bowl1 add one teaspoon salt and one teaspoon fat and rub it through until fine and then add one egg1 two tablespoons molasses and one cup milk and a heaping teaspoon baking powder1 mix well and put in buttered and floured muffin tins and bake about fifteen minutes4 ,oatmeal ,cookies4-- ,cream two tablespoons butter with #a_/b cup sugar until white and creamy1 add one egg and stir again a few minutes1 then add #a_/b cup oatmeal and #a_/b cup flour1 two tablespoons raisins1 one tablespoon molasses and #a_/d cup milk2 drop by teaspoons on well-buttered tins and bake in a hot oven about ten minutes4 ,vienna ,pancakes4-- ,put two ounces flour with three eggs in a bowl1 add #a_/b teaspoon salt1 one cup milk1 one teaspoon sugar and beat fifteen minutes1 heat a large well-cleaned frying pan1 melt #a_/b tablespoon fat or butter1 pour in the mixture1 turn the pan from side to side1 let the batter run up the sides of the pan1 continue until the batter has formed a coating on bottom and sides of the pan1 then set in a hot oven and bake until light brown on top2 serve dusted with powdered sugar and the juice of #a_/b lemon4 ,checkerboard ,sandwiches4-- ,take an #h-;cent white loaf of bread1 and an #h-;cent loaf of brown bread1 cut off crusts on all sides of both loaves2 now cut into lengths of #b inches thick1 butter thickly on all sides1 lay a white strip next a brown strip of bread alternately to form checkers2 then roll in a wet napkin and set aside to chill2 when required cut in slices and serve4 ,when finished they should look like checkerboards4 ,domino ,sandwiches4-- ,stir one cream cheese with #a_/b cup cream and two dashes of paprika until smooth2 spread on brown bread and cover with brown bread2 cut the sandwiches #a-a_/b inches by three inches and decorate top with the cheese mixture put through a pastry bag to represent dominoes4 ,minced ,ham ,sandwiches4-- ,put cooked ham through meat machine and to one cup of ham add #a_/d cup mayonnaise spread between thin pieces of wheat bread cut in diagonal shapes and put a little of the mixture in the center of each sandwich4 ,fruit ,sandwich4-- ,cook #a_/b cup dates and #a_/b cup figs in water five minutes2 drain1 chop fine1 mix with #a_/b cup apple or currant jelly and #a_/b cup of chopped walnuts or pecans4 ,cut graham bread into round and heart shapes and put mixture between and decorate top with a little of the mixture4 ,toasted ,cheese ,roll4-- ,sprinkle grated cheese on thin slices of wheat bread that has been buttered1 sprinkle a little paprika over it and toast until cheese is melted1 holding cheese side to the flame4 ,then roll quickly1 hold together with a toothpick and toast the outside4 ,cheese ,balls4-- ,grate one-third of a cup of ,american cheese1 add the beaten whites of one egg to it and a little paprika1 drop by teaspoonfuls into bread crumbs and then fry in hot fat a minute till brown2 nice served with fish or salad4 ,horn of ,plenty ,salad4-- ,cut pineapple from top lengthwise cutting across the bottom1 remove the fruit of pineapple1 cutting it in small pieces1 careful not to break the skin2 add one pint of fine cut peeled apples1 one pint of fine cut celery1 #a_/b cup of walnut meats broken1 mix with #a cup of fine mayonnaise1 arrange the pineapple on a platter the green top up and fix it to look like a horn of plenty2 fill in the salad1 pour over one cup of fine mayonnaise1 spread it smooth with a knife1 decorate with celery tops1 candied cherries and chopped pistachio nuts4 ,grape ,fruit ,salad4-- ,cut three grape fruit and three oranges in half and take out the pieces1 add one pint fine cut celery1 four tablespoons fine mayonnaise and put back in the grape fruit shells that have been cleaned out and scalloped4 ,mask with mayonnaise and garnish with pieces of grape fruit and orange and celery leaves1 sprinkle finely chopped pistachio nuts over all4 ,waldorf ,salad4-- ,peel1 core and cut fine1 four apples1 add one pint finely cut celery to it and mix two tablespoonfuls broken ,english walnuts previously boiled in salted water1 add four tablespoonfuls fine mayonnaise and mix well1 pile on a platter and mask with mayonnaise1 garnish with pieces of red apple1 celery leaves and walnuts4 ,pear farcis fromage a la ,rocquefort4-- ,peel a nice mellow ripe pear1 remove core after cutting it carefully in half1 cream1 put ,rocquefort cheese through a potato ricer1 add little cream and a few dashes of paprika1 mix few minutes1 fill in center of pears1 lay the pear on a crisp lettuce leaf1 decorate with chopped pistachio nuts1 and a candied cherry at top1 pour over a nice ,russian dressing1 and serve4 ,russian ,dressing4-- ,put #b yolks of eggs in a bowl1 set the bowl in cracked ice or cold water1 add to the yolks #a_/d teaspoonful dry mustard1 add #a_/d cup of salad oil1 in small portions till absorbed by the yolks1 add #a teaspoonful lemon juice or vinegar1 #a even teaspoonful salt1 dash of paprika1 #a tablespoonful ,chili sauce1 and #a tablespoonful whipped cream4 ,green ,pepper farcis fromage a la ,cream4-- ,have a washed green pepper scooped out so the seeds are all removed4 ,mix a fresh cream cheese with fine chopped walnuts and pieces of pimento cut into small squares1 fill into the pepper1 so it is well packed1 set on ice till chilled an hour or so4 ,when ready to serve1 cut into slices with a sharp knife1 arrange onto fresh lettuce leaves1 pour over ,french dressing and serve4 ,,contents4 ,recipe numbers were added by the transcriber1 as were any items in brackets4 ,all headers were printed as shown2 they do not always correspond to headers in the body text4 ,,sauces4 ,,page #a4 ,wine ,chaudeau #e #b4 ,white ,wine ,sauce #e #c4 ,wine ,cream ,sauce #e #d4 ,claret ,sauce #e #e4 ,bishop ,sauce #f #f4 ,madeira ,sauce1 ,no4 #a #f #g4 ,madeira ,sauce1 ,no4 #b #f #h4 ,butter ,sauce #f #i4 ,sherry ,wine ,sauce1 ,no4 #a #f #aj4 ,sherry ,wine ,sauce1 ,no4 #b #f #aa4 ,sherry ,wine ,sauce1 ,no4 #c #f #ab4 ,wine or ,brandy ,sauce #g #ac4 ,arrack ,sauce 7,allemande7 #g #ad4 ,arrack ,sauce 7,english7 #g #ae4 ,brandy ,sauce with ,milk 7,english ,style7 #g #af4 ,brandy ,sauce 7,american71 ,no4 #a #g #ag4 ,brandy ,sauce1 ,no4 #b #g #ah4 ,punch ,sauce #g #ai4 ,rum ,sauce #h #bj4 ,sauce a la ,diaz #h #ba4 ,wine ,chaudeau with ,rum #h #bb4 ,wine ,sauce with ,almonds and ,raisins #h #bc4 ,hard ,sauce #h #bd4 ,hard ,sauce with ,cherries #i #be4 ,strawberry ,sauce #i #bf4 ,sauce of ,apricots #i #bg4 ,sauce of ,cherries1 ,no4 #a #i #bh4 ,sauce of ,cherries1 ,no4 #b #i #bi4 ,strawberry ,hard ,sauce #i #cj4 ,raspberry ,sauce1 ,no4 #a #aj #ca4 ,raspberry ,sauce1 ,no4 #b #aj #cb4 ,huckleberry ,sauce #aj #cc4 ,sauce of ,dried ,cherries #aj #cd4 ,nut ,sauce #aj #ce4 ,hard ,sauce with ,nuts #aj #cf4 ,strawberry ,custard ,sauce #aa #cg4 ,fruit ,sauce 7not boiled7 #aa #ch4 ,peach ,sauce1 ,no4 #a #aa #ci4 ,peach ,sauce1 ,no4 #b #aa #dj4 ,sauce of ,currants and ,raspberries #ab #da4 ,cream ,sauce with ,jelly1 ,no4 #a #ab #db4 ,cream ,sauce with ,jelly1 ,no4 #b #ab #dc4 ,lemon ,sauce1 ,no4 #a #ab #dd4 ,lemon ,custard ,sauce #ab #de4 ,lemon ,sauce with ,liquor #ab #df4 ,sauce a l',orange #ab #dg4 ,sauce au ,kirsch #ac #dh4 ,lemon ,sauce1 ,no4 #b #ac #di4 ,lemon ,cream ,sauce #ac #ej4 ,almond ,sauce #ac #ea4 ,chocolate ,sauce #ac #eb4 ,chocolate ,cream ,sauce #ac #ec4 ,vanilla ,cream ,sauce #ad #ed4 ,vanilla ,sauce #ad #ee4 ,sauce a la ,cream 7sweet7 #ad #ef4 ,white ,sauce #ad #eg4 ,cream ,sauce 7plain7 #ad #eh4 ,vanilla ,sauce 7plain7 #ad #ei4 ,vanilla ,sauce with ,cognac #ad #fj4 ,caramel ,sauce #ae #fa4 ,coffee ,cream ,sauce #ae #fb4 ,nutmeg ,sauce #ae #fc4 ,orange ,cream ,sauce #ae #fd4 ,sabayon ,sauce #ae #fe4 ,strawberry ,chaudeau ,sauce #af #ff4 ,pineapple ,chaudeau ,sauce #af #fg4 ,raspberry ,chaudeau ,sauce #af #fh4 ,cocoanut ,snow ,sauce #af #fi4 ,cocoanut ,sauce 7another way7 #af #gj4 ,snow ,sauce with ,orange ,flavor #af #ga4 ,pistachio ,sauce #ag #gb4 ,cold ,pineapple ,sauce #ag ,,fruit ,,and ,,sugar ,,syrups4 #gc4 ,plain or ,sugar ,syrup #ag #gd4 ,pineapple ,syrup #ag #ge4 ,strawberry ,syrup #ag #ge;a4 ,raspberry ,syrup #ah #gf4 ,raspberry and ,currant ,syrup #ah #gg4 ,raspberry ,syrup without ,fruit #ah #gh4 ,raspberry ,syrup without ,boiling #ah #gi4 ,blackberry ,syrup #ah #hj4 ,peach ,syrup #ai #ha4 ,apricot ,syrup #ai #hb4 ,cherry ,syrup #ai #hc4 ,wild ,cherry ,syrup #ai #hd4 ,wild ,cherry ,bark ,syrup #ai #he4 ,vanilla ,syrup #ai #hf4 ,vanilla ,cream ,syrup #ai #hg4 ,cream ,syrup #bj #hh4 ,lemon ,syrup #bj #hi4 ,lemon ,syrup with ,oil of ,lemon #bj #ij4 ,lemon ,syrup 7another way7 #bj #ia4 ,lemon ,syrup 7plain7 #bj #ib4 ,orange ,syrup #bj #ic4 ,orange ,flower ,syrup #bj ,,essences ,,and ,,extracts4 #id4 ,essence of ,lemon #ba #ie4 ,essence of ,vanilla #ba #if4 ,bishop ,essence #ba #ig4 ,essence of ,oranges #ba #ih4 ,peach ,essence #ba #ii4 ,bitter ,almond ,essence #ba #ajj4 ,coffee ,essence #ba #aja4 ,celery ,essence #ba #ajb4 ,strawberry ,essence #bb #ajc4 ,raspberry ,essence #bb #ajd4 ,rose ,essence #bb #aje4 ,orange ,blossom ,extract #bb #ajf4 ,orange ,peel ,extract #bb ,,meringues4 #ajg4 ,italian ,meringue #bb #ajh4 ,plain ,meringue #bb #aji4 ,spinach ,green for ,coloring #bc #aaj4 ,sugar ,color #bc ,,colored ,,and ,,flavored ,,sugars4 #aaa4 ,lemon ,sugar #bc #aab4 ,vanilla ,sugar #bc #aac4 ,red ,sugar #bc #aad4 ,green ,sugar #bc ,,french ,,creams4 #aae4 ,creme francaise a la vanille #bc #aaf4 ,creme francaise au chocolat #bd #aag4 ,creme francaise aux amandes #bd #aah4 ,creme francaise au ,cafe #bd #aai4 ,creme francaise au ,the #bd #abj4 ,creme francaise au ,marasquin #be #aba4 ,creme francaise au rhum #be #abb4 ,petits pots creme a la vanille #be #abc4 ,creme au bain-,marie au caramel #be #abd4 ,creme au bain-,marie au chocolat #be #abe4 ,vienna ,orange ,cream #bf #abf4 ,vienna ,lemon ,cream #bf #abg4 ,milk ,cream #bf #abh4 ,russian ,cream #bh #abi4 ,sabayon of ,oranges #bg #acj4 ,sabayon of ,lemon #bg #aca4 ,whipped ,cream #bg #acb4 ,whipped ,cream with ,strawberries #bg #acc4 ,cream with ,pineapple #bg #acd4 ,whipped ,cream with ,chocolate #bh #ace4 ,whipped ,cream with ,oranges #bh #acf4 ,creme fouettee a la ,cobby #bh #acg4 ,whipped ,cream with ,peaches #bh #ach4 ,whipped ,cream with ,cherries #bh ,,boiled ,,creams4 #aci4 ,vanilla ,cream #bi #adj4 ,chocolate ,cream #bi #ada4 ,orange ,cream #bi #adb4 ,almond ,cream #bi #adc4 ,coffee ,cream #bi #add4 ,creme ,frangipane a la vanille #bi ,,jellies4 #ade4 ,jellies #cj #adf4 ,to ,clarify ,gelatine #cj #adg4 ,to ,clarify ,sugar #cj #adh4 ,to ,clarify ,fruit ,juice #cj #adi4 ,jelly ,bag #ca #aej4 ,orange ,jelly #ca #aea4 ,plain ,orange ,jelly #ca #aeb4 ,lemon ,jelly #cb #aec4 ,strawberry ,jelly #cb #aed4 ,pineapple ,jelly #cb #aee4 ,jelly of ,peaches #cc #aef4 ,raspberry ,jelly #cc #aeg4 ,wine ,jelly #cc #aeh4 ,rhine ,wine ,jelly #cd #aei4 ,champagne ,jelly #cd #afj4 ,apple ,jelly #cd #afa4 ,cider ,jelly #cd #afb4 ,rose ,jelly #ce #afc4 ,gelee russe #ce #afd4 ,macedoine de fruit a la russe #ce #afe4 ,calvesfoot ,jelly #ce #aff4 ,macedoine de fruits au vin du ,rhine #cf #afg4 ,gelee a la moscovite #cf #afh4 ,orange ,baskets with ,jelly #cg #afi4 ,orange ,quarters ,used for ,garnishing ,jellies and ,other ,dishes #cg #agj4 ,almond ,blanc-,mange #cg #aga4 ,chocolate ,blanc-,mange #ch #agb4 ,blanc-mange marbre au chocolat #ch #agc4 ,cream ,blanc-,mange #ch #agd4 ,plain ,blanc-,mange #ci #age4 ,cocoanut ,blanc-,mange #ci #agf4 ,neapolitan ,blanc-,mange #ci #agg4 ,nest with ,eggs #ci #agh4 ,fromage bavarois a la vanille1 ,no4 #a #dj #agi4 ,fromage bavarois a la vanille1 ,no4 #b #dj #ahj4 ,fromage bavarois aux pistache #dj #aha4 ,fromage bavarois aux amandes #dj #ahb4 ,fromage bavarois au ,cafe #da #ahc4 ,fromage bavarois au ,the #da #ahd4 ,fromage bavarois au chocolat #da #ahe4 ,lemon ,fromage #da #ahf4 ,orange ,fromage #da #ahg4 ,pineapple ,fromage #db #ahh4 ,peach ,fromage #db #ahi4 ,strawberry ,fromage #db #aij4 ,rum ,bavarois #dc #aia4 ,fromage ,bavarois ,cardinal #dc #aib4 ,bavarois #dc #aic4 ,fromage bavarois au pain noir #dc #aid4 ,snow ,pudding #dd #aie4 ,wine ,pudding #dd #aif4 ,apple ,jelly ,pudding #dd #aig4 ,maraschino ,pudding #dd #aih4 ,manilla ,pudding #de #aii4 ,rum ,pudding #de #bjj4 ,fine ,chocolate ,pudding #de #bja4 ,fine ,claret ,pudding #df #bjb4 ,white ,wine ,pudding #df #bjc4 ,cold ,apple ,pudding #df ,,fine ,,cold ,,puddings4 #bjd4 ,pudding a la polonaise #dg #bje4 ,peach ,pudding with ,champagne #dg #bjf4 ,pineapple ,pudding a la royale #dh #bjg4 ,orange ,pudding a la maltaise #dh #bjh4 ,pudding de ,savoie a ,l'orange #di #bji4 ,chestnut ,pudding a la dauphine #di #baj4 ,pudding a la ,girot #ej #baa4 ,chocolate ,pudding a la ,hollandaise #ej #bab4 ,pudding a la reine #ea #bac4 ,pudding a ,l'allemande #ea #bad4 ,strawberry ,pudding #eb #bae4 ,imperial ,pudding #eb #baf4 ,suedoise of ,apples #ec #bag4 ,suedoise of ,pears #ed #bah4 ,timbale de peche a la conde #ed #bai4 ,timbale de riz a la napolitaine #ee #bbj4 ,pear ,timbale #ee #bba4 ,timbale a la sicilienne #ee #bbb4 ,timbale of ,mixed ,fruit #ef #bbc4 ,chocolate ,plombiere #ef #bbd4 ,orange ,plombiere #ef #bbe4 ,rum ,plombiere #ef #bbf4 ,plombiere of ,maraschino ,curacoa #eg #bbg4 ,pistache ,plombiere #eg #bbh4 ,plombiere aux ,cafe #eg #bbi4 ,tea ,plombiere #eg #bcj4 ,peach ,plombiere #eg #bca4 ,vanilla ,plombiere #eg #bcb4 ,strawberry ,plombiere #eh #bcc4 ,pineapple ,plombiere #eh ,,frozen ,,puddings4 #bcd4 ,frozen ,strawberry ,pudding #eh #bce4 ,rich ,ice ,cream ,pudding #ei #bcf4 ,pudding a la ,pueckler-,muskau #ei #bcg4 ,ice ,pudding a la ,prince ,pueckler #ei #bch4 ,chocolate ,ice ,cream ,pudding #ei #bci4 ,bombe a la ,altenberg #fj #bdj4 ,bombe a la parisienne #fj #bda4 ,pineapple ,cream for ,bombe a la parisienne #fj #bdb4 ,ice ,pudding with ,pumpernickel #fa #bdc4 ,ice ,pudding with ,almonds #fa #bdd4 ,frozen ,puddings a la ,montmorency #fa #bde4 ,pudding ,glace a la ,metternich #fb #bdf4 ,pudding a la ,duchesse de ,berry #fb #bdg4 ,pudding ,glace a la allemande #fc #bdh4 ,frozen ,pudding a la ,richelieu #fc #bdi4 ,frozen ,chestnut ,pudding #fd #bej4 ,frozen ,apple ,pudding #fd #bea4 ,mousse a ,l'ananas #fe #beb4 ,mousse a la vanille #fe #bec4 ,mousse a ,l'orange #fe #bed4 ,mousse au chocolat #fe #bee4 ,mousse au maraskino #ff ,,pains ,,de ,,fruits4 #bef4 ,pain of ,strawberries #ff #beg4 ,pain d'ananas #ff #beh4 ,pain d'ananas a la parisienne #ff #bei4 ,pain de peches #fg #bfj4 ,pain a la ,victoria #fg #bfa4 ,pain de peches a la ,richelieu #fg #bfb4 ,pain de peches a la conde #fh #bfc4 ,pain de pommes a la conde #fh ,,ice ,,creams4 #bfd4 ,directions for ,making ,ice ,cream #fi #bfe4 ,ice ,cream 7large quantity7 #gj #bff4 ,fine ,vanilla ,ice ,cream #gj #bfg4 ,custard ,ice ,cream #gj #bfh4 ,plain ,ice ,cream #gj #bfi4 ,plain ,ice ,cream 7another way7 #gj #bgj4 ,pistachio ,ice ,cream #ga #bga4 ,maraschino ,ice ,cream #ga #bgb4 ,caramel ,ice ,cream #ga #bgc4 ,tea ,ice ,cream #ga #bgd4 ,coffee ,ice ,cream1 ,no4 #a #ga #bge4 ,coffee ,ice ,cream1 ,no4 #b #gb #bgf4 ,ice ,cream1 ,simple #gb #bgg4 ,plain ,chocolate ,ice ,cream #gb #bgh4 ,nut ,ice ,cream #gb #bgi4 ,fine ,chocolate ,ice ,cream #gb #bhj4 ,strawberry ,ice ,cream #gc #bha4 ,how to ,make ,ice ,cream without a ,freezer #gc #bhb4 ,vanilla ,ice ,cream1 ,no4 #a #gc #bhc4 ,vanilla ,ice ,cream1 ,no4 #b #gc #bhd4 ,fruit ,ice ,cream #gd #bhe4 ,fruit ,ice #gd #bhf4 ,cold ,sugar ,syrup for ,fruit ,ice #gd #bhg4 ,strawberry ,ice #gd #bhh4 ,pineapple ,ice #ge #bhi4 ,tutti ,frutti ,ice #ge #bij4 ,peach ,ice #ge #bia4 ,melon ,ice #ge #bib4 ,orange ,ice #ge #bic4 ,lemon ,ice #ge ,,sorbets4 #bid4 ,sorbet #ge #bie4 ,champagne ,sorbet #ge #bif4 ,pineapple ,sorbet #gf #big4 ,strawberry ,sherbet #gf #bih4 ,orange ,granite #gf #bii4 ,spongada aux peches #gf #cjj4 ,spongada au chocolat #gg #cja4 ,spongada au ,cafe #gg #cjb4 ,spongada au marasquin #gg #cjc4 ,orgeat of ,almond ,milk #gg #cjd4 ,the polonaise #gg #cje4 ,iced ,tea #gh #cjf4 ,iced ,coffee #gh #cjg4 ,bread ,crumbs #gh #cjh4 ,how to ,prepare a ,pudding ,form #gh ,,boiled ,,and ,,baked ,,puddings4 #cji4 ,plum ,pudding #gi #caj4 ,english ,plum ,pudding #gi #caa4 ,biscuit ,pudding #hj #cab4 ,cottage ,pudding 7baked7 #hj #cac4 ,cottage ,pudding 7boiled7 #hj #cad4 ,cottage ,apple ,pudding #ha #cae4 ,batter ,fruit ,pudding #ha #caf4 ,prince ,regent ,pudding #ha #cag4 ,layer ,pudding 7,german style7 #ha #cah4 ,portugal ,pudding #hb #cai4 ,ipsilanti ,pudding #hb #cbj4 ,fine ,cherry ,pudding #hb #cba4 ,cherry ,pudding of ,preserved ,cherries #hc #cbb4 ,cherry ,batter ,pudding #hc #cbc4 ,plain ,suet ,pudding #hd #cbd4 ,suet ,pudding with ,apples #hd #cbe4 ,blackberry ,pudding #hd #cbf4 ,cherry ,suet ,pudding #he #cbg4 ,suet ,pudding with ,nuts #he #cbh4 ,suet ,pudding with ,raisins #he #cbi4 ,suet ,fruit ,pudding #he #ccj4 ,marrow ,pudding #he #cca4 ,fig ,pudding #hf #ccb4 ,apple ,pudding 7baked7 #hf #ccc4 ,pineapple ,pudding or ,souflee #hf #ccd4 ,almond ,sponge ,pudding #hg #cce4 ,nut ,pudding #hg #ccf4 ,uncle ,tom's ,pudding #hh #ccg4 ,plain ,german ,flour ,pudding #hh #cch4 ,the ,queen of ,puddings with ,strawberries #hh #cci4 ,indian ,pudding 7boiled7 #hh #cdj4 ,indian ,pudding 7baked7 #hi #cda4 ,graham ,flour ,pudding #hi #cdb4 ,madeira ,pudding #hi #cdc4 ,almond ,pudding #ij #cdd4 ,boiled ,bread ,pudding #ij #cde4 ,zwieback ,pudding1 ,no4 #a #ij #cdf4 ,cabinet ,pudding #ia #cdg4 ,lemon ,pudding 7baked7 #ia #cdh4 ,zwieback ,pudding1 ,no4 #b #ia #cdi4 ,pumpernickel ,pudding #ia #cej4 ,vienna ,pudding #ib #cea4 ,chocolate ,pudding #ib #ceb4 ,apple ,pudding with ,almonds #ib #cec4 ,nudel ,pudding #ic #ced4 ,potato ,pudding #ic ,,bread ,,and ,,apple ,,puddings4 #cee4 ,plain ,bread ,pudding1 ,no4 #a #id #cef4 ,plain ,bread ,pudding 7baked71 ,no4 #b #id #ceg4 ,bird's ,nest ,pudding #id #ceh4 ,bread ,pudding 7boiled7 #ie #cei4 ,bread ,fruit ,pudding #if #cfj4 ,bread ,sponge ,pudding #if #cfa4 ,hanoverian ,pudding #if #cfb4 ,huckleberry ,pudding 7,german style7 #ig #cfc4 ,rye ,bread ,pudding #ig #cfd4 ,apple ,pudding 7,german art7 #ig #cfe4 ,english ,apple ,pudding #ih #cff4 ,apple ,pudding 7boiled7 #ih #cfg4 ,apple ,bread ,pudding 7,german art7 #ih #cfh4 ,bread ,pudding with ,apples #ii #cfi4 ,apple ,rice ,pudding 7,german art7 #ii #cgj4 ,apple ,pudding a l'allemande #ii #cga4 ,old-,fashioned ,apple ,pudding #ajj #cgb4 ,roly-,poly #ajj #cgc4 ,roly-,poly ,tutti ,frutti #aja ,,souflees1 ,,pancakes1 ,,omelets ,,and ,,fritters4 #cgd4 ,plain ,souflee #aja #cge4 ,almond ,souflee #ajb #cgf4 ,lemon ,souflee #ajb #cgg4 ,vanilla ,souflee #ajc #cgh4 ,orange ,souflee #ajc #cgi4 ,chocolate ,souflee #ajc #chj4 ,macaroon ,souflee #ajc #cha4 ,apple ,souflee1 ,no4 #a #ajc #chb4 ,apple ,souflee1 ,no4 #b #ajd #chc4 ,apple ,souflee1 ,no4 #c #ajd #chd4 ,apple ,souflee1 ,no4 #d #ajd #che4 ,pineapple ,souflee #aje #chf4 ,rhubarb ,souflee #aje #chg4 ,cherry ,souflee #aje #chh4 ,gooseberry ,souflee #ajf #chi4 ,raspberry ,souflee #ajf #cij4 ,cherry ,omelets #ajf #cia4 ,fruit ,pancakes #ajf #cib4 ,huckleberry ,pancakes #ajf #cic4 ,strawberry ,pancakes #ajg #cid4 ,cherry ,pancakes #ajg #cie4 ,pancakes with ,currants and ,raspberries #ajh #cif4 ,plain ,german ,pancakes #ajh #cig4 ,lemon ,pancakes #ajh #cih4 ,peach ,pancakes #ajh #cii4 ,apple ,pancakes #ajh #djj4 ,apple ,fritters #aji #dja4 ,cherry ,fritters #aji #djb4 ,orange ,fritters #aji #djc4 ,rice ,fritters #aaj #djd4 ,cocoanut ,fritters #aaj #dje4 ,currant ,fritters #aaj #djf4 ,walnut ,fritters #aaj #djg4 ,omelette ,souflee a la vanille #aaa #djh4 ,omelette ,souflee ,confitures #aaa #dji4 ,omelette ,souflee with ,chocolate #aaa #daj4 ,omelette ,souflee with ,cocoanut #aaa #daa4 ,rum or ,maraschino ,souflee #aaa #dab4 ,vienna ,souflee #aab #dac4 ,peach ,souflee #aab #dad4 ,apricot ,souflee #aab #dae4 ,farina ,souflee 7,vienna art7 #aab #daf4 ,farina ,souflee 7,italian art7 #aac #dag4 ,farina ,souflee #aac #dah4 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#hed4 ,lettuce ,salad 7plain7 #beb #hee4 ,lettuce ,salad with ,mayonaise #beb #hef4 ,lettuce ,salad with ,sweet ,egg ,sauce #beb #heg4 ,lettuce ,salad with ,syrup ,sauce 7,north ,german art7 #beb #heh4 ,lettuce ,salad with ,cream ,sauce 7,north ,german art7 #bec #hei4 ,lettuce ,salad with ,cream #bec #hfj4 ,beet ,salad #bec #hfa4 ,salad ,macedoine #bec #hfb4 ,salad a la russe #bed #hfc4 ,cucumber ,salad #bed #hfd4 ,salad de laitue romaine #bed #hfe4 ,salad of ,oyster ,plant #bed #hff4 ,asparagus ,salad #bee #hfg4 ,carrot ,salad #bee #hfh4 ,carrot ,salad with ,asparagus #bee #hfi4 ,carrot ,salad with ,onions #bee #hgj4 ,carrot ,salad with ,peas #bef #hga4 ,celery ,root ,salad #bef #hgb4 ,white ,celery ,salad #bef #hgc4 ,cabbage ,salad #bef #hgd4 ,salad of ,red ,cabbage #bef #hge4 ,hot ,slaw #bef #hgf4 ,radish ,salad #beg #hgg4 ,white ,bean ,salad #beg #hgh4 ,string ,bean ,salad #beg #hgi4 ,crab ,salad #beh #hhj4 ,pike ,salad #beh #hha4 ,tomato and ,potato ,salad #beh #hhb4 ,tomato ,salad with ,lettuce #beh #hhc4 ,tomato ,salad #bei #hhd4 ,tomato ,salad with ,mayonaise #bei #hhe4 ,tomato and ,cucumber ,salad #bei #hhf4 ,tomato ,pepper ,salad #bei #hhg4 ,tomato ,farce 7a la ,mayonaise7 #bfj #hhh4 ,potato ,salad #bfj #hhi4 ,potato ,salad 7another way7 #bfj #hij4 ,potato ,salad without ,oil #bfa #hia4 ,potato ,salad without ,onions #bfa #hib4 ,fine ,potato ,salad #bfa #hic4 ,salad ,endive #bfa #hid4 ,beet and ,cabbage ,salad #bfa #hie4 ,vegetable ,salad #bfb #hif4 ,beet and ,potato ,salad #bfb #hig4 ,green ,pepper ,salad #bfb #hih4 ,tripe ,salad #bfb #hii4 ,herring ,salad #bfc #ijj4 ,salad a ,l'italienne #bfc #ija4 ,chicken ,salad #bfc #ijb4 ,how to ,boil ,lobster #bfd #ijc4 ,lobster ,salad #bfd #ijd4 ,salmon ,salad #bfd #ije4 ,shrimp ,salad #bfe #ijf4 ,how to ,boil ,shrimp #bfe #ijg4 ,halibut ,salad #bfe #ijh4 ,oyster ,salad #bfe #iji4 ,oyster and ,chicken ,salad #bff #iaj4 ,tomato ,jelly #bff #iaa4 ,tomato ,jelly ,salad #bff #iab4 ,egg ,salad #bfg #iac4 ,eggs with ,mayonaise #bfg #iad4 ,onion ,salad #bfg #iae4 ,alligator ,pear ,salad #bfg #iaf4 ,jerusalem ,artichoke ,salad #bfg #iag4 ,sour ,jelly 7,aspic7 #bfh #iah4 ,garnishing #bfi #iai4 ,horseradish for ,garnishing #bfi #ibj4 ,cocoanut for ,garnishing ,salads #bfi ,,ices ,,and ,,glazes4 #iba4 ,how to ,use ,icing #bfi #ibb4 ,white ,icing #bgj #ibc4 ,clear ,icing #bgj #ibd4 ,white ,icing with ,wine or ,liquor #bgj #ibe4 ,almond ,icing #bga #ibf4 ,fruit ,icing #bga #ibg4 ,sugar ,glaze #bga #ibh4 ,maraschino ,glaze #bga #ibi4 ,orange ,glaze #bgb #icj4 ,lemon ,glaze #bgb #ica4 ,coffee ,glaze #bgb #icb4 ,wine ,glaze #bgb #icc4 ,boiled ,cinnamon ,glaze #bgb #icd4 ,chocolate ,glaze #bgb #ice4 ,cinnamon ,glaze #bgb #icf4 ,cold ,sugar ,glaze #bgb #icg4 ,boiled ,chocolate ,glaze #bgb #ich4 ,transparent ,glaze #bgc #ici4 ,rose ,glaze #bgc #idj4 ,spinning ,sugar #bgc #ida4 ,boiling ,sugar #bgd ,,appendix4 ,,cakes4 ,cheese ,torte #bgg ,pistachio ,torte #bgg ,kugelhupf or ,bunt ,kuchen #bgh ,jelly ,roll #bgh ,election ,cake #bgi ,sponge ,cake #bgi ,apple ,ringlets #bgi ,baking-,powder ,rolls #bhj ,waffles #bhj ,gateau a la ,weckesser #bhj ,lady ,cake #bha ,denmark ,cake #bha ,stullen with ,baking ,powder #bha ,wine ,baba #bha ,bunt ,kuchen with ,baking ,powder #bhb ,emelines #bhb ,sand ,wafers #bhb ,cream ,s4 #bhc ,aniseed ,wafers #bhc ,cinnamon ,sticks #bhc ,meringue ,shells #bhc ,kisses #bhc ,banana ,cake #bhd ,neapolitan ,cake #bhd ,one-,egg ,cake #bhe ,spice ,cake #bhe ,molasses ,cake #bhe ,gingerbread #bhf ,ginger ,snaps #bhf ,corn ,bread #bhf ,,frozen ,,desserts4 ,mignon ,cream #bhf ,malborn ,cream #bhf ,banana ,ice ,cream #bhg ,frozen ,caramel ,cream #bhg ,ice ,cream without ,milk or ,cream #bhg ,lemon ,sherbet #bhg ,strawberry ,sherbet #bhg ,coffee ,frappe #bhg ,coffee ,sorbet #bhg ,,custard4 ,caramel ,custard #bhh ,cocoanut ,caramel #bhh ,caramel ,charlotte #bhh ,strawberry ,charlotte #bhi ,,sauces4 ,bismarck ,sauce #bhi ,transparent ,sauce #bhi ,orange ,sauce #bhi ,cream ,sauce #bhi ,fruit ,sauce #bij ,raspberry ,sauce #bij ,cream ,cakes ,glasse #bij ,,war ,,recipes ,apricot ,whip #bib ,bran ,muffins #bic ,checkerboard ,sandwiches #bid ,cheese ,balls #bid ,coffee ,parfait #bib ,domino ,sandwiches #bid ,dorothy ,royal #bib ,economical ,jelly ,roll #bia ,filling #bia ,fruit ,sandwich #bid ,grape ,fruit ,salad #bie ,green ,pepper farcis fromage a la ,cream #bie ,horn of ,plenty ,salad #bid ,millionaire ,cake #bia ,minced ,ham ,sandwiches #bid ,oatmeal ,cookies #bic ,peach a la ,melba #bib ,pear farcis fromage a la ,rocquefort #bie ,praline ,cream #bib ,probasco ,cream #bia ,prune ,souffle #bib ,prune ,whip #bic ,russian ,dressing #bie ,toasted ,cheese ,roll #bid ,vienna ,pancakes #bic ,waldorf ,salad #bie ,war ,bread #bic ,,alphabetical ,,index 7added by transcriber7 ,numbers are recipe numbers4 ,recipes in the ,appendix are unnumbered4 ,alligator ,pear ,salad #iae ,allnumettes #gaj ,almond ,blanc-,mange #agj ,almond ,cream #adb ,almond ,icing #ibe ,almond ,koch #dce ,almond ,koch with ,snow ,sauce #dbg ,almond ,paste #ffh ,almond ,pudding #cdc ,almond ,sauce #ej ,almond ,souflee #cge ,almond ,sponge ,pudding #ccd ,almond ,strudel #gfb ,almond ,tartelettes #gcf ,aniseed ,wafers ,app4 ,apple a la ,neige #faf ,apple ,beignets #ddi ,apple ,bread ,pudding 7,german art7 #cfg ,apple ,cake #hbg ,apple ,citron ,pie #fgf ,apple ,croquettes #ecf ,apple ,custard #eff ,apple ,custard ,pudding #egc ,apple ,dumplings 7bain-,marie7 #ghd ,apple ,dumplings with ,rice #gif ,apple ,fritters #djj ,apple ,jelly #afj ,apple ,jelly ,pudding #aif ,apple ,koch with ,almonds and ,raisins #dca ,apple ,koch1 ,no4 #a #dbi ,apple ,koch1 ,no4 #b #dcj ,apple ,meringue #eii ,apple ,meringue ,pie #fgg ,apple ,pancakes #cii ,apple ,pie1 ,no4 #a #fgc ,apple ,pie1 ,no4 #b #fgd ,apple ,pie1 ,no4 #c #fge ,apple ,pudding 7,german art7 #cfd ,apple ,pudding 7baked7 #ccb ,apple ,pudding 7boiled7 #cff ,apple ,pudding a l'allemande #cgj ,apple ,pudding with ,almonds #ceb ,apple ,rice ,pudding 7,german art7 #cfi ,apple ,ringlets ,app4 ,apple ,sauce #fag ,apple ,sauce 7economical7 #fah ,apple ,scallop #ech ,apple ,souflee1 ,no4 #a #cha ,apple ,souflee1 ,no4 #b #chb ,apple ,souflee1 ,no4 #c #chc ,apple ,souflee1 ,no4 #d #chd ,apple ,strudel #gfe ,apple ,tapioca ,pudding #ehb ,apple ,tarts #gad ,apples ,baked with ,jelly #fae ,apples ,stewed ,whole with ,currants #fbj ,apples ,stewed with ,lemons #fai ,apples au beurre #eih ,apples in ,jelly1 ,no4 #a #fje ,apples in ,jelly1 ,no4 #b #fjf ,apples with ,currant ,jelly #fjh ,apples with ,custard #fjg ,apples with ,rice ,border #ebg ,apples with ,whipped ,cream #fjj ,apricot ,souflee #dad ,apricot ,syrup #ha ,apricot ,whip ,app4 ,apricots a la parisienne #fjb ,armor ,pudding #eeg ,arrack ,sauce 7,allemande7 #ac ,arrack ,sauce 7,english7 #ad ,asparagus ,salad #hff ,baba #gge ,baked ,apple ,dumplings with ,baking ,powder #ghc ,baked ,apple ,dumplings1 ,no4 #a #ghj ,baked ,apple ,dumplings1 ,no4 #b #gha ,baked ,apple ,dumplings1 ,no4 #c #ghb ,baked ,apples and ,cocoanut #fab ,baked ,apples1 ,no4 #a #faj ,baked ,apples1 ,no4 #b #faa ,baked ,pears #fbh ,baking-,powder ,rolls ,app4 ,banana ,cake ,app4 ,banana ,float #efj ,banana ,ice ,cream ,app4 ,banana ,pie #fha ,banana ,salad #hdj ,banana and ,orange ,salad #hdc ,batter ,fruit ,pudding #cae ,batter for ,beignets #dee ,bavarois #aib ,beet ,salad #hfj ,beet and ,cabbage ,salad #hid ,beet and ,potato ,salad #hif ,beignet ,souflee #dbj ,beignets de creme a la francaise #dec ,beignets of ,nudels #deg ,beignets with ,fruit #ddf ,beignets with ,zwieback #ddg ,beignets a la ,marie-,louise #deb ,beignets a la polonaise #deh ,bird's ,nest ,pudding #ceg ,biscuit ,pudding #caa ,biscuit au beurre #hai ,bishop ,essence #if ,bishop ,sauce #e ,bismarck ,sauce ,app4 ,bitter ,almond ,essence #ii ,blackberries1 ,how to ,serve #hdb ,blackberry ,pie #fia ,blackberry ,pudding #cbe ,blackberry ,syrup #gi ,blanc-mange marbre au chocolat #agb ,boiled ,apple ,dumplings1 ,no4 #a #ghf ,boiled ,apple ,dumplings1 ,no4 #b #ghg ,boiled ,bread ,pudding #cdd ,boiled ,chocolate ,glaze #icg ,boiled ,cinnamon ,glaze #icc ,boiled ,paste 7,pate a choux7 #ffi ,boiled ,rice ,pudding #eaj ,boiling ,sugar #ida ,bombe a la ,altenberg #bci ,bombe a la parisienne #bdj ,bran ,muffins ,app4 ,brandy ,sauce 7,american71 ,no4 #a #af ,brandy ,sauce with ,milk 7,english ,style7 #ae ,brandy ,sauce1 ,no4 #b #ag ,bread ,crumbs #cjg ,bread ,fruit ,pudding #cei ,bread ,pudding 7boiled7 #ceh ,bread ,pudding with ,apples #cfh ,bread ,sponge ,pudding #cfj ,bread1 ,how to ,make #hcb ,brioche ,cake #ggc ,brioche ,dough #ecb ,bunt ,kuchen with ,baking ,powder ,app4 ,butter ,cakes #hbe ,butter ,cakes with ,baking ,powder #hbf ,butter ,sauce #h ,cabbage ,salad #hgc ,cabinet ,pudding #cdf ,calvesfoot ,jelly #afe ,canapes #gbh ,cannelous #gbi ,caramel ,charlotte ,app4 ,caramel ,custard ,app4 ,caramel ,ice ,cream #bgb ,caramel ,sauce #fj ,carrot ,salad #hfg ,carrot ,salad with ,asparagus #hfh ,carrot ,salad with ,onions #hfi ,carrot ,salad with ,peas #hgj ,celery ,essence #aja ,celery ,root ,salad #hga ,champagne ,jelly #aei ,champagne ,sorbet #bie ,charlotte ,russe1 ,no4 #a #dgf ,charlotte ,russe1 ,no4 #b #dgg ,charlotte of ,apples1 ,no4 #a #dfi ,charlotte of ,apples1 ,no4 #b #dgj ,charlotte of ,cherries #dgb ,charlotte of ,currants #dgc ,charlotte of ,peaches #dga ,charlotte of ,pineapple #dgd ,charlotte a la polonaise #dge ,charlotte a la russe #dgh ,charlotte a la russe with ,preserved or ,stewed ,pears #dgi ,checkerboard ,sandwiches ,app4 ,cheese ,balls ,app4 ,cheese ,cake #hbh ,cheese ,torte ,app4 ,cherry ,batter ,pudding #cbb ,cherry ,croutes #fjd ,cherry ,fritters #dja ,cherry ,omelets #cij ,cherry ,pancakes #cid ,cherry ,pie #fhj ,cherry ,pudding of ,preserved ,cherries #cba ,cherry ,salad #hde ,cherry ,souflee #chg ,cherry ,strudel #gff ,cherry ,suet ,pudding #cbf ,cherry ,syrup #hb ,chestnut ,pudding a la dauphine #bji ,chestnut ,souflee #dai ,chicken ,salad #ija ,chocolate ,almond ,strudel #gfc ,chocolate ,blanc-,mange #aga ,chocolate ,cream #adj ,chocolate ,cream ,cake #hjh ,chocolate ,cream ,pie #gjb ,chocolate ,cream ,sauce #eb ,chocolate ,cream ,strudel #gfd ,chocolate ,eclairs #gbg ,chocolate ,fruit ,custard #egj ,chocolate ,glaze #icd ,chocolate ,ice ,cream ,pudding #bch ,chocolate ,layer ,cake #hjg ,chocolate ,plombiere #bbc ,chocolate ,pudding #cea ,chocolate ,pudding #edd ,chocolate ,pudding a la ,hollandaise #baa ,chocolate ,sauce #ea ,chocolate ,souflee #cgi ,chrysanthemum ,cake #hbi ,cider ,jelly #afa ,cinnamon ,glaze #ice ,cinnamon ,sticks ,app4 ,citron ,cake #hjj ,citron ,strudel #gfj ,claret ,sauce #d ,clear ,icing #ibc ,cocoanut ,blanc-,mange #age ,cocoanut ,caramel ,app4 ,cocoanut ,custard ,pudding1 ,no4 #a #edj ,cocoanut ,custard ,pudding1 ,no4 #b #eda ,cocoanut ,fritters #djd ,cocoanut ,layer ,cake #hji ,cocoanut ,pie #gjj ,cocoanut ,sauce 7another way7 #fi ,cocoanut ,snow ,sauce #fh ,cocoanut for ,garnishing ,salads #ibj ,coffee ,cream #adc ,coffee ,cream ,sauce #fa ,coffee ,essence #ajj ,coffee ,frappe ,app4 ,coffee ,glaze #ica ,coffee ,ice ,cream1 ,no4 #a #bgd ,coffee ,ice ,cream1 ,no4 #b #bge ,coffee ,parfait ,app4 ,coffee ,sorbet ,app4 ,coffee1 ,how to ,make #hcc ,cold ,apple ,pudding #bjc ,cold ,pineapple ,sauce #gb ,cold ,rice ,flour ,pudding #die ,cold ,rice ,pudding with ,almonds #dii ,cold ,sponge ,pudding #edc ,cold ,sugar ,glaze #icf ,cold ,sugar ,syrup for ,fruit ,ice #bhf ,compiegne #ggh ,compote ,chaude de ,marrons #fdh ,compote de ,marrons #fdg ,compote de ,melons #fed ,compote de ,strelity #feg ,compote of ,apples #fef ,compote of ,apricots #feb ,compote of ,cherries #fci ,compote of ,dates #fdf ,compote of ,gooseberries #fcg ,compote of ,greengages 7or large ,egg ,plums7 #fda ,compote of ,oranges #fdc ,compote of ,peaches #fea ,compote of ,pears #fec ,compote of ,pineapple #fdi ,compote of ,plums #fdb ,compote of ,prunes #fdd ,compote of ,quinces #fej ,compote of ,raisins #fde ,compote of ,raspberries #fdj ,compote of ,strawberries #fch ,compote of ,watermelon #fee ,condes #gbd ,cookies #hbd ,corn ,bread ,app4 ,cornstarch ,meringue #eef ,cornstarch ,pudding #eee ,cottage ,apple ,pudding #cad ,cottage ,pudding 7baked7 #cab ,cottage ,pudding 7boiled7 #cac ,crab ,salad #hgi ,cranberry ,pie #fhi ,cranberry ,tarts #gdd ,cream ,blanc-,mange #agc ,cream ,cakes ,glasse ,app4 ,cream ,koch #dcc ,cream ,koch 7boiled7 #dbc ,cream ,koch with ,sponge ,cake #dcd ,cream ,s4 ,app4 ,cream ,sauce ,app4 ,cream ,sauce 7plain7 #eg ,cream ,sauce with ,jelly1 ,no4 #a #da ,cream ,sauce with ,jelly1 ,no4 #b #db ,cream ,syrup #hg ,cream ,tarts #gdj ,cream of ,rice ,flour #ebd ,cream with ,pineapple #acc ,creme au bain-,marie au caramel #abc ,creme au bain-,marie au chocolat #abd ,creme fouettee a la ,cobby #acf ,creme francaise au ,cafe #aah ,creme francaise au ,marasquin #abj ,creme francaise au ,the #aai ,creme francaise au chocolat #aaf ,creme francaise au rhum #aba ,creme francaise aux amandes #aag ,creme francaise a la vanille #aae ,creme ,frangipane a la vanille #add ,croquettes of ,nudels #ece ,cucumber ,salad #hfc ,currant ,fritters #dje ,currant ,pie #fic ,custard #efe ,custard ,bread ,pudding #efd ,custard ,ice ,cream #bfg ,custard ,pie #fii ,damp ,nudels #ggi ,darioles a la vanille #gdf ,delicate ,sponge ,cake #hba ,denmark ,cake ,app4 ,domino ,sandwiches ,app4 ,dorothy ,royal ,app4 ,dried ,apple ,pie #fgh ,dutchess ,cake #hjb ,d',artois 7or ,pie of ,marmalade7 #gji ,d',artois ,grilles #gci ,d',artois ,meringues #gbc ,economical ,jelly ,roll ,app4 ,egg ,salad #iab ,eggs with ,mayonaise #iac ,election ,cake ,app4 ,emelines ,app4 ,english ,apple ,pudding #cfe ,english ,plum ,pudding #caj ,essence of ,lemon #id ,essence of ,oranges #ig ,essence of ,vanilla #ie ,family ,pie ,crust #ffb ,fanchonnettes de creme #gbb ,fanchonnettes de pommes #gde ,farina ,beignets #ehg ,farina ,custard ,pudding #ehc ,farina ,koch with ,chocolate #ehi ,farina ,melusine with ,apples #ehf ,farina ,mush #eid ,farina ,pudding 7cold7 #eie ,farina ,pudding with ,almonds #eia ,farina ,pudding without ,eggs #ehh ,farina ,souflee #dag ,farina ,souflee #eic ,farina ,souflee 7,italian art7 #daf ,farina ,souflee 7,vienna art7 #dae ,farina ,souflee with ,almonds and ,raisins #eij ,farina ,strudel #geh ,farina ,strudel with ,cocoanut #gei ,fig ,pudding #cca ,figaro ,pudding #eig ,filling ,app4 ,fine ,cherry ,pudding #cbj ,fine ,chocolate ,ice ,cream #bgi ,fine ,chocolate ,pudding #bjj ,fine ,claret ,pudding #bja ,fine ,farina ,pudding 7boiled7 #eib ,fine ,farina ,pudding with ,vanilla ,sauce #eif ,fine ,fruit ,dumplings #gic ,fine ,lemon ,pie with an ,upper ,crust #gjf ,fine ,mayonaise1 ,no4 #a #hdf ,fine ,paste for ,meat ,pies1 ,patties and ,baked ,apple ,dumplings #ffc ,fine ,pie ,crust #ffa ,fine ,pineapple ,tarts #gda ,fine ,potato ,salad #hib ,fine ,rice ,pudding with ,oranges #ejg ,fine ,sponge ,cake #hbj ,fine ,vanilla ,ice ,cream #bff ,flau de ,cerises a la creme #gdh ,flau de frangipane #gdi ,flau de fruits printaniers #gdg ,flau de pommes #gea ,flau de pommes a l'anglaise #gej ,flau de peches1 ,no4 #a #gec ,flau de peches1 ,no4 #b #ged ,flau d'apricots a la creme meringue #geb ,fleurons of ,puff ,paste #gba ,floating ,island #eei ,florentinian ,paste #ffg ,fried ,rice #ejh ,fromage ,bavarois ,cardinal #aia ,fromage bavarois au ,cafe #ahb ,fromage bavarois au ,the #ahc ,fromage bavarois au chocolat #ahd ,fromage bavarois au pain noir #aic ,fromage bavarois aux amandes #aha ,fromage bavarois aux pistache #ahj ,fromage bavarois a la vanille1 ,no4 #a #agh ,fromage bavarois a la vanille1 ,no4 #b #agi ,frozen ,apple ,pudding #bej ,frozen ,caramel ,cream ,app4 ,frozen ,chestnut ,pudding #bdi ,frozen ,pudding a la ,richelieu #bdh ,frozen ,puddings a la ,montmorency #bdd ,frozen ,strawberry ,pudding #bcd ,fruit ,cake #hjc ,fruit ,custard ,pudding #eeb ,fruit ,custard with ,cake #ega ,fruit ,dumplings #gij ,fruit ,ice #bhe ,fruit ,ice ,cream #bhd ,fruit ,icing #ibf ,fruit ,juice1 ,to ,clarify #adh ,fruit ,pancakes #cia ,fruit ,sandwich ,app4 ,fruit ,sauce ,app4 ,fruit ,sauce 7not boiled7 #cg ,garnishing #iah ,gateau a la ,weckesser ,app4 ,gelatine1 ,to ,clarify #adf ,gelee russe #afc ,gelee a la moscovite #afg ,ginger ,snaps ,app4 ,gingerbread ,app4 ,gooseberry ,pie #fij ,gooseberry ,souflee #chh ,gooseberry ,tarts #gdb ,graham ,flour ,pudding #cda ,grape ,fruit ,salad ,app4 ,grape ,tarts #gdc ,green ,pepper ,salad #hig ,green ,pepper farcis fromage a la ,cream ,app4 ,green ,sugar #aad ,halibut ,salad #ijg ,hanoverian ,pudding #cfa ,hard ,sauce #bc ,hard ,sauce with ,cherries #bd ,hard ,sauce with ,nuts #ce ,herring ,salad #hii ,horn of ,plenty ,salad ,app4 ,horseradish for ,garnishing #iai ,hot ,slaw #hge ,huckleberry ,omelet #dfe ,huckleberry ,pancakes #cib ,huckleberry ,pie #fib ,huckleberry ,pudding 7,german style7 #cfb ,huckleberry ,sauce #cb ,ice ,cream1 ,directions for ,making #bfd ,ice ,cream 7large quantity7 #bfe ,ice ,cream without ,milk or ,cream ,app4 ,ice ,cream without a ,freezer1 ,how to ,make #bha ,ice ,cream1 ,simple #bgf ,ice ,pudding with ,almonds #bdc ,ice ,pudding with ,pumpernickel #bdb ,ice ,pudding a la ,prince ,pueckler #bcg ,iced ,coffee #cjf ,iced ,tea #cje ,icing1 ,how to ,use #iba ,imperial ,pudding #bae ,indian ,pudding 7baked7 #cdj ,indian ,pudding 7boiled7 #cci ,ipsilanti ,pudding #cai ,italian ,meringue #ajg ,jellies #ade ,jelly ,bag #adi ,jelly ,cake1 ,no4 #a #hab ,jelly ,cake1 ,no4 #b #hac ,jelly ,cake1 ,no4 #c #had ,jelly ,koch #dcb ,jelly ,omelet #dfg ,jelly ,roll ,app4 ,jelly ,tarts #gaa ,jelly of ,peaches #aee ,jerusalem ,artichoke ,salad #iaf ,kisses ,app4 ,koch with ,chocolate ,beguss #dde ,koch with ,nut ,cream #ddd ,koch with ,orange ,chaudeau #ddb ,kugelhupf or ,bunt ,kuchen ,app4 ,lady ,cake #hja ,lady ,cake ,app4 ,layer ,pudding 7,german style7 #cag ,lemon ,cocoanut ,pie #gja ,lemon ,cream ,cake #haj ,lemon ,cream ,pie #gje ,lemon ,cream ,pudding #efc ,lemon ,cream ,sauce #di ,lemon ,custard #efb ,lemon ,custard ,pudding #eed ,lemon ,custard ,sauce #dd ,lemon ,dumplings #ghh ,lemon ,fromage #ahe ,lemon ,glaze #icj ,lemon ,ice #bic ,lemon ,jelly #aeb ,lemon ,layer ,cake #hjf ,lemon ,meringue ,pie #gjh ,lemon ,pancakes #cig ,lemon ,pie 7plain7 #gjg ,lemon ,pudding 7baked7 #cdg ,lemon ,rice #dhh ,lemon ,rice ,pudding #ebb ,lemon ,sauce with ,liquor #de ,lemon ,sauce1 ,no4 #a #dc ,lemon ,sauce1 ,no4 #b #dh ,lemon ,sherbet ,app4 ,lemon ,souflee #cgf ,lemon ,strudel #gfa ,lemon ,sugar #aaa ,lemon ,syrup #hh ,lemon ,syrup 7another way7 #ij ,lemon ,syrup 7plain7 #ia ,lemon ,syrup with ,oil of ,lemon #hi ,lettuce ,salad 7plain7 #hed ,lettuce ,salad with ,cream #hei ,lettuce ,salad with ,cream ,sauce 7,north ,german art7 #heh ,lettuce ,salad with ,mayonaise #hee ,lettuce ,salad with ,sweet ,egg ,sauce #hef ,lettuce ,salad with ,syrup ,sauce 7,north ,german art7 #heg ,lettuce for ,salad and for ,garnishing1 ,how to ,prepare #hec ,lobster ,salad #ijc 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,champagne #bje ,peach ,salad #hci ,peach ,sauce1 ,no4 #a #ch ,peach ,sauce1 ,no4 #b #ci ,peach ,shortcake #gga ,peach ,souflee #dac ,peach ,syrup #hj ,peach ,tarts #gac ,peach a la ,melba ,app4 ,peach and ,pear ,salad #hch ,peaches ,stewed ,whole #fbc ,pear ,timbale #bbj ,pear farcis fromage a la ,rocquefort ,app4 ,peches a la conde #fja ,petits pots creme a la vanille #abb ,pies1 ,directions for ,making #feh ,pie ,crust1 ,quick and ,good #fei ,pike ,salad #hhj ,pineapple ,beignets #def ,pineapple ,cake #hag ,pineapple ,chaudeau ,sauce #ff ,pineapple ,cream for ,bombe a la parisienne #bda ,pineapple ,croutes #fjc ,pineapple ,custard #efg ,pineapple ,fromage #ahg ,pineapple ,ice #bhh ,pineapple ,jelly #aed ,pineapple ,pie #fhb ,pineapple ,pie with ,meringue #fhc ,pineapple ,plombiere #bcc ,pineapple ,pudding or ,souflee #ccc ,pineapple ,pudding a la royale #bjf ,pineapple ,salad #hdd ,pineapple ,sorbet #bif ,pineapple ,souflee #che ,pineapple ,syrup #gd ,pistache ,plombiere #bbg 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,raspberry ,sauce ,app4 ,raspberry ,sauce1 ,no4 #a #cj ,raspberry ,sauce1 ,no4 #b #ca ,raspberry ,souflee #chi ,raspberry ,syrup #ge;a ,raspberry ,syrup without ,boiling #gh ,raspberry ,syrup without ,fruit #gg ,raspberry and ,currant ,salad #hda ,raspberry and ,currant ,syrup #gf ,red ,cream ,pudding #eeh ,red ,sugar #aac ,rhine ,wine ,jelly #aeh ,rhubarb ,custard ,pie #fid ,rhubarb ,meringue ,pie #fif ,rhubarb ,pie #fie ,rhubarb ,souflee #chf ,rice a la ,creole #dhg ,rice a la francaise #dhi ,rice a la ,malte #eaf ,rice ,beignets #dhb ,rice ,beignets with ,chocolate #dhd ,rice ,boiled with ,raisins #dhe ,rice ,brioche #ecc ,rice ,cherry #dij ,rice ,coteletten #dhf ,rice ,cream #ebh ,rice ,cream with ,chocolate #ebi ,rice ,cream with ,fruit #ecj ,rice ,croquettes #eca ,rice ,custard ,pudding #dib ,rice ,dressed with ,sugar and ,cinnamon #ejf ,rice ,flour1 ,to ,prepare #dha ,rice ,flour ,pudding #eaa ,rice ,flour ,pudding 7baked7 #eab ,rice ,flour ,pudding 7colored7 #dig ,rice ,fritters #djc ,rice ,jelly #ebf ,rice ,kalte ,schale with ,cream #ebe ,rice ,kalte ,schale with ,wine #eja ,rice ,koch #ddj ,rice ,pears #dhc ,rice ,pudding 7baked7 #eji ,rice ,pudding 7baked7 #eac ,rice ,pudding 7minutatim7 #dic ,rice ,pudding with ,almonds #eba ,rice ,pudding with ,apples #eai ,rice ,pudding with ,cherries #ebj ,rice ,pudding with ,peaches #ead ,rice ,pudding with ,pineapple #eah ,rice ,pudding a la ,palerino #eae ,rice ,pudding a la ,wellington #eag ,rice ,radetzky #ejb ,rice ,scallop #ebc ,rice ,snowballs #did ,rice ,snowballs with ,apples #ejj ,rice ,souflee #dif ,rice ,strudel #gee ,rice ,strudel with ,jelly #geg ,rice ,tarts #gae ,rice with ,apples #ejd ,rice with ,marmalade #eje ,rice with ,strawberries #ejc ,rich ,fruit ,cake #hjd ,rich ,ice ,cream ,pudding #bce ,rich ,pie ,crust #ffj ,roly-,poly #cgb ,roly-,poly ,tutti ,frutti #cgc ,rose ,essence #ajd ,rose ,glaze #ici ,rose ,jelly #afb ,rose ,pudding #ehd ,rose ,rice ,pudding #dih ,rothe ,gruetze #eej ,rum 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#cc ,sauce ,tartare #hdi ,savarin ,cake #ggf ,sherry ,wine ,sauce1 ,no4 #a #i ,sherry ,wine ,sauce1 ,no4 #b #aj ,sherry ,wine ,sauce1 ,no4 #c #aa ,short ,paste 7,muerber ,teig71 ,german art #ffe ,shrimp ,salad #ije ,shrimp1 ,how to ,boil #ijf ,small ,brioche #ggd ,small ,rice ,strudels #gef ,small ,royal ,cakes #gbe ,snow ,eggs #dhj ,snow ,pudding #aid ,snow ,sauce with ,orange ,flavor #gj ,snowflake ,cake #hcj ,soleil #ggg ,sorbet #bid ,sour ,jelly 7,aspic7 #iag ,spice ,cake ,app4 ,spinach ,green for ,coloring #aji ,spinning ,sugar #idj ,spongada au ,cafe #cja ,spongada au chocolat #cjj ,spongada au marasquin #cjb ,spongada aux peches #bii ,sponge ,cake ,app4 ,steamed ,apple ,dumplings #ghe ,steamed ,apples #fji ,stewed ,cherries #fbe ,stewed ,cranberries #fcc ,stewed ,dried ,apples #fba ,stewed ,dried ,apricots #fbg ,stewed ,dried ,peaches #fbd ,stewed ,dried ,pears #fcj ,stewed ,dried ,prunes #fca ,stewed ,evaporated ,apples #fbb ,stewed ,huckleberries #fcd ,stewed ,pears #fbi ,stewed ,quinces #fbf ,stewed ,rhubarb #fce ,stewed ,rhubarb with ,eggs #fcf ,strawberry ,charlotte ,app4 ,strawberry ,chaudeau ,sauce #fe ,strawberry ,custard #efh ,strawberry ,custard ,sauce #cf ,strawberry ,dumplings #gia ,strawberry ,dumplings 7another way7 #gib ,strawberry ,essence #ajb ,strawberry ,fromage #ahi ,strawberry ,hard ,sauce #bi ,strawberry ,ice #bhg ,strawberry ,ice ,cream #bhj ,strawberry ,jelly #aec ,strawberry ,omelet #dfd ,strawberry ,pancakes #cic ,strawberry ,plombiere #bcb ,strawberry ,pudding #bad ,strawberry ,sauce #be ,strawberry ,sherbet #big ,strawberry ,sherbet ,app4 ,strawberry ,shortcake1 ,no4 #a #gfi ,strawberry ,shortcake1 ,no4 #b #ggj ,strawberry ,souflee #dah ,strawberry ,syrup #ge ,string ,bean ,salad #hgh ,strudel ,paste #ged;a ,stullen with ,baking ,powder ,app4 ,suedoise of ,apples #baf ,suedoise of ,pears #bag ,suet ,fruit ,pudding #cbi ,suet ,pudding with ,apples #cbd ,suet ,pudding with ,nuts #cbg ,suet ,pudding with ,raisins #cbh ,sugar1 ,to ,clarify #adg ,sugar ,color #aaj ,sugar ,glaze #ibg ,sultana ,pudding #ehe ,sweet ,potato ,pie #fig ,tapioca ,meringue #egh ,tapioca ,pudding #egg ,tapioca ,pudding 7economical7 #egi ,tapioca ,pudding with ,apples #eha ,tapioca ,pudding with ,lemon ,sauce #ehj ,tartelettes d'apricots #gah ,tartelettes of ,cherries #gaf ,tartelettes of ,peaches1 etc #gag ,tartelettes of ,peaches1 etc #gai ,tartelettes of ,strawberries #gbj ,tarts #gab ,tea ,ice ,cream #bgc ,tea ,plombiere #bbi ,the polonaise #cjd ,timbale a la sicilienne #bba ,timbale de peche a la conde #bah ,timbale de riz a la napolitaine #bai ,timbale of ,mixed ,fruit #bbb ,tipsy ,parson #ege ,toasted ,cheese ,roll ,app4 ,tomato ,farce 7a la ,mayonaise7 #hhg ,tomato ,jelly #iaj ,tomato ,jelly ,salad #iaa ,tomato ,pepper ,salad #hhf ,tomato ,salad #hhc ,tomato ,salad with ,lettuce #hhb ,tomato ,salad with ,mayonaise #hhd ,tomato and ,cucumber ,salad #hhe ,tomato and ,potato ,salad #hha ,transparent ,glaze #ich ,transparent ,sauce ,app4 ,tripe ,salad #hih ,tutti ,frutti ,custard #egb ,tutti ,frutti ,ice #bhi ,tutti ,frutti ,pie #fgi ,uncle ,tom's ,pudding #ccf ,vanilla ,almond ,koch #dda ,vanilla ,cream #aci ,vanilla ,cream ,cake #haa ,vanilla ,cream ,pie #gjc ,vanilla ,cream ,sauce #ec ,vanilla ,cream ,syrup #hf ,vanilla ,ice ,cream1 ,no4 #a #bhb ,vanilla ,ice ,cream1 ,no4 #b #bhc ,vanilla ,koch #dbb ,vanilla ,plombiere #bca ,vanilla ,sauce #ed ,vanilla ,sauce 7plain7 #eh ,vanilla ,sauce with ,cognac #ei ,vanilla ,souflee #cgg ,vanilla ,sugar #aab ,vanilla ,syrup #he ,vegetable ,salad #hie ,vienna ,broeselcake #ggb ,vienna ,lemon ,cream #abf ,vienna ,orange ,cream #abe ,vienna ,pancakes ,app4 ,vienna ,pudding #cej ,vienna ,souflee #dab ,viennoises #gce ,vol-au-veut 7an entree7 #gcj ,vol-au-veut with ,currants and ,raspberries #gcb ,vol-au-veut with ,peaches and ,cream #gcc ,vol-au-veut with ,strawberries and ,whipped ,cream #gca ,waffles ,app4 ,waldorf ,salad ,app4 ,walnut ,fritters #djf ,war ,bread ,app4 ,watermelon ,salad #hcd ,watermelon1 ,how to ,serve #hce ,whipped ,cream #aca ,whipped ,cream with ,cherries #ach ,whipped ,cream with ,chocolate #acd ,whipped ,cream with ,oranges #ace ,whipped ,cream with ,peaches #acg ,whipped ,cream with ,strawberries #acb ,white ,bean ,salad #hgg ,white ,celery ,salad #hgb ,white ,icing #ibb ,white ,icing with ,wine or ,liquor #ibd ,white ,sauce #ef ,white ,wine ,pudding #bjb ,white ,wine ,sauce #b ,wild ,cherry ,bark ,syrup #hd ,wild ,cherry ,syrup #hc ,wild ,rose ,cake #hah ,wine ,baba ,app4 ,wine ,chaudeau #a ,wine ,chaudeau with ,rum #ba ,wine ,cream ,sauce #c ,wine ,glaze #icb ,wine ,glazed ,cake #hae ,wine ,glazed ,cream ,cake #haf ,wine ,jelly #aeg ,wine ,pudding #aie ,wine ,sauce with ,almonds and ,raisins #bb ,wine or ,brandy ,sauce #ab ,zwieback ,koch #dbf ,zwieback ,pudding1 ,no4 #a #cde ,zwieback ,pudding1 ,no4 #b #cdh 99 99 99 99 99 99 99 99 99 ,errors and ,inconsistencies ,capitalization in headers is unchanged4 ,french accents were corrected when wrong1 but missing accents were not supplied1 except as noted4 ,errors in recipe headers were generally corrected only if the ,index had the correct spelling4 ,the following spellings are used consistently3 blanc-mange 7with hyphen7 ,bunt 7for ,bundt7 cocoanut compote 7without circumflex accent7 ,curacoa 7with cedilla7 gateau 7without circumflex accent7 girkin nudel1 plural nudels omelet except in ,french recipe names ,these variable spellings were unchanged3 arrac1 arrack ,bartlet1 ,bartlett fryingpan1 frying pan 7generally unspaced7 mayonaise1 mayonnaise 7almost always with one n7 puree1 puree1 puree 7all three occur1 but puree with incorrect accent on the final e is the most common7 sauciere1 sauciere1 saucere 7also see ,errata for recipe #did7 soufle1 souflee1 souffle 7rarely with two f's7 ,these words vary by typographic location3 recipe header1 body text or index4 ,although some are obviously wrong 7flau1 veut1 biroche7 they were left unchanged4 plombiere 7no accent3 header and text71 plombiere 7grave3 index7 peche 7no accent3 header and text71 peche 7circumflex3 index7 flau 7text and index71 flan 7header7 vol-au-veut 7text and index71 vole-au-vent 7header7 creme 7circumflex3 text and index71 creme 7no accent3 header7 croute 7circumflex3 text and index71 croute 7no accent3 header7 brioche 7header and index71 biroche 7most text7 ,numbered ,recipes 7original reading in brackets73 #af4 hot water2 stir semicolon invisible at line-end #ah4 ,this sauce is usually usally #bf4 ,boil #c tablespoonfuls apricot marmalade marmelade #de4 ,very nice with rolly-poly pudding text unchanged #ed4 pour the sauce into a sauciere sauciere with acute for grave accent #gg4 dissolve #b ounces tataric acid text unchanged #ha4 pare and cut the peaches into pieces text unchanged3 error for apricots8 #ij4 #a ounce gumarabic one word1 as shown #ie4 cork the bottle1 not too tightly to #if4 ,bischof ,essence4 text unchanged3 ,index has ,bishop #aff4 pour in a few spoonfuls jelly spoonfools #afh4 a small quarter from each side of the orange form #ahj4 ,fromage ,bavarois aux ,pistache text unchanged #aih4 sprinkled with coarse sugar suagar #bac4 ,boil #b teaspoonfuls cornstarch teasponfuls #bah4 ,timbale de ,peche a la ,conde ,peche with acute for circumflex accent #bbh4 ,plombiere aux ,cafe text unchanged #cbd4 ,suet ,pudding 7with ,apples7 #cbd4--,suet #cde4 pour this over the zwieback in the form swieback #cea4 add by degrees degress #dba4 #c tablespoonfuls dry farina farino #deb4 cover them with the remaining rounds coven #did4 ,the custard may be served separate in a saucer text unchanged3 error for sauciere8 #ebe4 ,rice kalte ,schale ,shale #ecf4 then into fine zwieback crumbs zwiebach #eej4 ,rothe ,gruetze ,grutze without umlaut #eef4 #d tablespoonfuls cornstarch table spoonfuls #eia4 spread it over the pudding2 serve with pudding2serve #fjg4 folded around the dish4 final 4 missing #fab4 freshly grated cocoanut cacoanut #faf4 set lady fingers divided in two i in in invisible #feg4 boil them for a few minutes2 mintues #fgd4 the same as in foregoing recipe receipe #gbh4 bake in a hot oven2 2 invisible #gbi4 ,cannelous recipe header ,canelous #gdg4 arrange the pieces arange #ggh4 ,small compiegnes are baked compienes #hbb4 add salt1 sugar1 grated lemon peel suger #hij4 for a soupplateful of sliced potatoes one word1 as shown #ijj4 #a pound cold boiled beef tonge text unchanged ,appendix3 ,sauces ,cream ,cakes ,glasse ,glasse without acute accent ,war ,recipes a la 7with grave accent7 printed as plain a la3 ,peach a la ,melba ,pear farcis fromage a la ,rocquefort ,green ,pepper farcis fromage a la ,cream ,cream unchanged ,index #if4 ,bishop ,essence main text has ,bischof #agb4 ,blanc-mange marbre au chocolat marbe #bji4 ,chestnut ,pudding a la dauphine douphine #bbg4 ,pistache ,plombiere 444 #eg item printed twice1 with second line spelled ,pistasche ,,souflees1 ,,pancakes1 ,,omelets ,,and ,,fritters4 no accent on ,,souflees #fja4 ,peches a la conde ,peches 7with grave for circumflex7 or damaged printing #ggh4 ,compiegne ,compiegne with acute for grave ,cream ,cakes ,glasse 444 #bij printed after ,corn ,bread #bhf2 in main text is last item on page ,damaged ,text #bba4 decorate it around and on top damaged or garbled text reads decorate _/ rait ound 444 at line break4 ,reading decorate it around uses all letters and takes the correct amount of spaces2 decorate all round would also fit the space 99 99 99 99 99 99 99 99 99 99 99 99 99 99