Index
Reading edition
Albemarle Pudding, 66.
Almonds, to blanch, 4.
” to pound, 4.
Almond Soufflé, 62.
” Tartlets, 129.
Apple and Apricot Charlotte, 66.
Apple Custard, 67.
” Pie, 137.
Apples, Baked, 26.
” Stewed, 29.
Apple and Tapioca Pudding, 7.
Bain Marie, 3.
Baked Apples, 26.
” Bananas, 26.
Bavarian Cream, 98.
Biscuit Paste, 127.
Boiled Puddings, 2.
Bread and Butter Pudding, 7.
Bread Pudding, 8.
” and Rum Pudding, 68.
Brown Bread Cream Ice, 147.
Butter, How to beat, 5.
Calf’s Foot Jelly, 91.
Caramel Mousse, 157.
Charlotte Russe, 110.
Chartreuse of Orange, 100.
” Strawberries, 101.
Cherry Pudding, 68.
” Water Ice, 151.
Chestnut Cream, 102.
” ” Ice, 148.
” Mousse, 157.
Chocolate Bavarois, 103.
” Blanc Mange, 110.
” Cream Tartlets, 130.
” to melt, 3.
” Parfait, 159.
” Soufflé, 55, 62, 63.
Christmas Plum Pudding, 69, 70.
Citron Puddings, 73.
Claret Jelly, 92.
Cocoanut Pie, 137.
Coffee Cream Ice, 148.
” Parfait, 159.
” Soufflé, 55.
Coloured Sugars, 164.
Cornflour Pudding, 111.
Cranberry Jelly, 92.
Cream and Fruit Tartlets, 131.
” Ices, 146-149.
” Ice with hot Soufflé, 161.
Creams, 98-108.
Cream Soufflé, 64.
” Tartlets, 130.
” Whip, 112.
” to whip, 3.
Crème aux Fruits, 103.
” Brûlée, 22.
” Hollandaise, 104.
” Renversée, 23.
Currants, to clean, 2.
Custard Pie, 138.
Custards, Baked, 20-24.
” Boiled, 15-17.
Danish Pudding, 112.
Dutch Apple Cake, 70.
Fig Pudding, 71.
Figs, Stewed, 30.
Flaming Peaches, 27.
Foam Omelet, 51.
French Pancakes, 38.
Friar’s Omelet, 71.
Fritters, 42-47.
Frozen Fruit, 158.
” Macedoine of Fruit, 151.
” Punch, 152.
Fruit Cream Ice, 148.
” Fritters, 43.
” Salad, 33.
” Stewed, 28.
” Tartlets, 132.
” Water Ice, 152.
Garnish for Custards, 14.
Gâteau de Riz, 9.
Gelatine, 3.
” Jelly, 91.
Gelée Fouettée, 93.
Ginger Pudding, 72.
” ”, 113.
Gooseberry Fool, 113.
” Pudding, 72.
Grated Pine-apple, 27.
Henriettes, 44.
Italian Mousse, 73.
Jelly Milk, 116.
Jellies, 91-96.
King’s Soufflé, 121.
Lemon Cheesecakes, 132.
” Froth, 93.
” Pie, 138, 139.
” Soufflé, 64, 114.
” Sugar, 164.
” Water-Ice, 153.
Macedoine of Fruit, Frozen, 151.
Maraschino Jelly, 94.
” Punch, 153.
” Soufflé, 56.
Marmalade Pudding, 74.
Marrons à la Célestine, 114.
Measuring, 1.
Meringue for Puddings, 4.
Meringues, 115.
” Chocolate, 111.
Milk Jelly, 116.
Mincemeat, 133.
” 140.
” 141.
Miroton, 27.
Mock Mincemeat, 141.
Mousse aux fruits givrés, 116.
Mousse à la Mangara, 74.
Mousses, Frozen, 157.
Nesselrode Pudding, 158.
Noyau Cream, 105.
Omelette Soufflée, 56.
Omelets, 50-52.
Orange Baskets, 94.
” Charlotte, 117.
” and Cocoanut Salad, 34.
” Cream, 105.
” Fritters, 44.
” Jelly, 94.
” Omelet, 51.
” Salad, 34.
” Sugar, 164.
” Tartlets, 133.
” Water-Ice, 154.
Pain aux Fruits, 117.
Palace Pudding, 75.
Pancakes, 37-39.
Parfaits, 159.
Pastry, 125-127.
Peaches, Stewed, 30.
Pears, ”, 31, 32.
Pies, 137-141.
Pine-apple Fritters, 45.
” Grated, 27.
” Meringue, 118.
” Pie, 141.
” and Rice Mould, 75.
” Salad, 34.
” Water-Ice, 154.
Pines on Horseback, 118.
Plain Rice Pudding, 10.
Plum Pudding, 76.
Portuguese Fritters, 45.
Prune Jelly, 95.
Queen of Puddings, 119.
Raisins, to stone, 2.
Raspberry Cream, 108.
” Water Ice, 155.
Rhenish Cream, 106.
Rhubarb Jelly, 95.
Rice Cream, 9, 107.
” Pancakes, 39.
” Pudding with Apples, 10.
” Soufflé, 11.
Rum Omelet, 52.
” Tutti Frutti, 28.
Sauces, 80-87.
Soufflé Fritters, 46.
” Frozen, 161.
” Puddings, 62-64.
” Royal, 57.
Soufflés, 55-59.
Spanish Cream, 120.
Stewed Apples, 29.
” Figs, 30.
” Fruit, 28.
” Peaches, 30.
” Pears, 31, 32.
” Prunes, 32.
Strawberry Cream, 108.
” Cream-Ice, 149.
” Fritters, 47.
” Ice, 160.
” Mousse, 160.
” Punch, 155.
Strawberries and Cream, 33.
Strawberry Shortcake, 77.
” Soufflé, 58.
” Sponge, 120.
” Tartlets, 134.
Suet, to chop, 2.
Sugared Fruits, 165.
Sultanas, 2.
Sweet Omelet, 50.
Syrup, 151.
Table of Measures, 1.
Tapioca Pudding, 11, 12.
Tartlets, 129-134.
Tutti Frutti, 149.
Vanilla and Chocolate Soufflé, 161.
Vanilla Soufflé, 58.
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