Part 2 — CHAPTER XIX.
Reading edition
CHAPTER XIX.
Hot Desserts.
Soufflés, 421.
Omelet, 422.
Vanilla, 422.
Chocolate, 423.
Prune, 423.
Apple, 424.
Farina pudding, 424.
Sweet Omelets.
Orange omelet, 425.
Jam omelet, 425.
Rum omelet, 426.
Sweet pancakes, 426.
Fritters.
Fritter batter, 426.
Apple fritters, 427.
Peach or apricot fritters, 427.
Orange fritters, 427.
Biscuit dough, 428.
Balloons, 428.
Batter pudding, 428.
Desserts made of Apples.
Snow apple pudding, 429.
Brown Betty, 429.
Baked apple dumplings, 429.
Apple Charlotte, 430.
Apples with rice, No. 1, 430.
“ “ “ “ 2, 431.
With cornstarch (Felice), 432.
Flaming apples, 432.
Baked apples (for breakfast), 432.
“ “ (for luncheon), 432.
Tapioca pudding, 433.
Rice Puddings.
Plain rice pudding No. 1, 433.
“ “ “ “ 2, 433.
Rice and raisins, 434.
Bread Puddings.
Bread pudding, 434.
Bread and butter pudding, 434.
Bread tarts, 435.
Cake Puddings.
Cottage pudding, 435.
Canary pudding, 436.
Suet pudding, 436.
Farina pudding, boiled, 436.
Christmas plum pudding, 437.
Fig pudding, 438.
Cabinet pudding No. 1, 438.
“ “ “ 2, 439.
“ “ “ 3 (royale), 439.
“ “ “ 4, 440.
Savarins, 440.
Baba, 440.
Custards.
Crême Parisienne, 441.
Fried Cream, 441.
Shortcakes.
Strawberry shortcake, 442.
Currant shortcake, 442.
Strawberry cake, 443.
Roly-poly pudding, 443.
Fruit pudding, 443.
Baked Indian pudding, 443.
Pudding Sauces.
Plain pudding sauce No. 1 (hot), 444.
“ “ “ “ 2 (Cold), 445.
Rich pudding sauce, 445.
Foamy pudding sauce, 445.
Brandy, rum, or kirsch sauce, 445.
Sabayon No. 1, 446.
“ “ 2, 446.
Syrup sauce, 446.
Fruit sauces, 446.
Apricot sauce, 446.
Purée of fruit, 447.
Pineapple sauce, 447.
Boiled custard sauce, 447.
Chocolate sauce, 447.
Bischoff sauce, 447.
Richelieu sauce, 448.
Meringue sauce, 448.
Hard sauce, 448.
Strawberry sauce, 449.
Cocoanut sauce, 449.
Cold jelly sauce, 449.