The pudding and pastry book
III The Pudding and Pastry Book
By ELIZABETH DOUGLAS.
Fcap. 8vo, cloth, Cover designed, 2s. each.
I. THE SOUP AND SAUCE BOOK. II. THE CAKE AND BISCUIT BOOK. III. THE PUDDING AND PASTRY BOOK.
By Elizabeth Douglas
London Grant Richards 48 Leicester Square
The following pages naturally contain only a brief selection from the thousands of sweets which exist; they have been chosen with an eye to dainty quality, and to simplicity, and every receipt has been tested.
Three words concerning sweets: French white fire-proof dishes are better for baking puddings than the ordinary English culinary utensils; small cups or glasses are more charming receptacles for jellies, creams and custards than large dishes; and the magic properties of salt (even in the preparation of sweets) cannot be too much insisted upon, the deprecatory English cook to the contrary.
E. D.
Measuring. —Flour, sugar, salt, ground spices, should always be sifted before measuring.
A cup is a breakfast-cup holding half a pint. The spoons are the silver ones in general use.
A spoonful of dry material is one in which the convexity at the top corresponds to the concavity of the spoon. A scant spoonful should be made level with the edges of the spoon.
Elizabeth Douglas
The New Cookery Books
Preface
Table of Contents
General Directions
Milk Puddings
Apple Tapioca Pudding
Bread and Butter Pudding
*Bread Pudding
Gâteau de Riz
Rice Cream
*Plain Rice Pudding
Rice Pudding with Apples or Raisins
*Rice Soufflé
Tapioca Pudding—I
*Tapioca Pudding—II
Boiled Custards
General Directions
Plain Custard
Caramel Custard
*Chestnut Custard
*Chocolate Custard
*Coffee Custard
*Tapioca Custard
Baked Custards
General Directions
Baked Custard (plain)
*Caramel Custard
Chocolate Custard
*Cocoanut Custard
Coffee Custard
*Crème Brûlée
*Crème Renversée
Lemon Custard
Fruit Dishes
Baked Apples—I
Baked Apples—II
Baked Bananas
Flaming Peaches
Grated Pine-Apple
Miroton
*Rum Tutti Frutti
Stewed Fruit
Stewed Apples
*Stewed Figs
Stewed Peaches
Stewed Pears—I
Stewed Pears—II
Stewed Pears (White)
Stewed Prunes
Strawberries and Cream
Fruit Salad
Orange Salad
Orange and Cocoanut Salad
Pine Apple Salad
Pancakes
General Directions
Pancakes—I (French Receipt)
Pancakes—II (American)
Pancakes with Jam
*French Pancakes
Rice Pancakes
Fritters
General Directions
Batter for Fritters—I
Batter for Fritters—II
Fruit Fritters
Henriettes
Orange Fritters
Pine-Apple Fritters
Portuguese Fritters
Soufflé Fritters
Strawberry Fritters
Omelets
General Directions
Sweet Omelet—I
Sweet Omelet—II
Foam Omelet
Orange Omelet
Rum Omelet
Baked Soufflés
General Directions
Chocolate Soufflé
Coffee Soufflé
Maraschino Soufflé
Omelette Soufflée
Punch Soufflé
Soufflé Royal
Strawberry Soufflé
Vanilla Soufflé
Soufflé Puddings
General Directions
Almond Soufflé
Chocolate Soufflé
Chocolate Soufflé with Almonds
Cream Soufflé
Lemon Soufflé
Hot Puddings
Albemarle Pudding
*Apple and Apricot Charlotte
Apple Custard
*Bread and Rum Pudding
*Cherry Pudding
Christmas Plum Pudding—I
Christmas Plum Pudding—II
*Dutch Apple Cake
Fig Pudding
Friar’s Omelet
*Gooseberry Pudding
Ginger Pudding
*Italian Mousse
*Little Citron Puddings
Marmalade Pudding
Mousse à la Mangara
Palace Pudding
*Pine-Apple and Rice Mould
Plum Pudding
*Strawberry Shortcake
Sauces
General Directions
Banana Sauce
Chocolate Sauce
Custard Sauce
Foam Sauce
Fruit Sauce
Golden Sauce
Golden Syrup or Molasses Sauce
Hard Sauce
Hard Sauce with Fruit
Jelly Sauce
Lemon Sauce
Melted Butter
Sabaillon
Whipped Cream Sauce
Wine Sauce—I
Wine Sauce—II
Jellies
General Instructions
Calf’s Foot Jelly
Gelatine Jelly
Cranberry Jelly
*Claret Jelly
*Gelée Fouettée
*Lemon Froth
Maraschino Jelly
Orange Baskets
Orange Jelly
*Prune Jelly
Rhubarb Jelly
Creams
*Bavarian Cream—I
Bavarian Cream—II
Chartreuse of Orange
*Chartreuse of Strawberries
*Chestnut Cream
*Chocolate Bavarois
Crème aux Fruits
Crème Hollandaise
Noyau Cream
*Orange Cream
Rhenish Cream
Rice Cream
Strawberry Cream
Strawberry or Raspberry Cream
Cold Puddings
Charlotte Russe
Chocolate Blanc-Mange
Chocolate Meringue
Cornflour Pudding
*Cream Whip
Danish Pudding
*Ginger Pudding
Gooseberry Fool
*Lemon Soufflé
*Marrons à la Celestiné
Meringues
Milk Jelly
*Mousse aux Fruits Givrés
Orange Charlotte
*Pain aux Fruits
*Pine Apple Meringue
*Pines on Horseback
*Queen of Puddings
*Spanish Cream
*Strawberry Sponge
*King’s Soufflé
Pastry
General Directions
Plain Pastry—I
Plain Pastry—II
*Plain Pastry Crust—III
*Puff Pastry
*Rich Crust—IV
*Short Crust—V
Biscuit Paste—VI
Open Tarts and Tartlets
Almond Tartlets—I
Almond Tartlets—II
Chocolate Cream Tartlets
Cream Tartlets
Cream and Fruit Tartlets
Fruit Tartlets
Lemon Cheesecakes
Mincemeat
Orange Tartlets
Strawberry Tartlets
American Pies
General Directions
Apple Pie
Cocoanut Pie
Custard Pie
Lemon Pie—I
Lemon Pie—II
Mincemeat
Mock Mincemeat
Pine-Apple Pie
Ices
General Directions
Cream Ices
*Cream Ice—I
Cream Ice—II
Brown Bread Cream Ice
*Caramel Cream Ice
*Chestnut Cream Ice
Coffee Cream Ice
Fruit Cream Ice
*Strawberry Cream Ice
Tutti Frutti
Water Ices
Syrup
*Cherry Water Ice
Frozen Macedoine of Fruit with Champagne
*Frozen Punch
Fruit Water Ice
Lemon Water Ice
Maraschino Punch
Orange Water Ice
*Pine-Apple Water Ice
Raspberry Water Ice
*Strawberry Punch
Iced Puddings, Mousses, Parfaits, etc.
*Caramel Mousse
*Chestnut Mousse
*Frozen Fruit
Nesselrode Pudding
*Parfait (Chocolate)
*Parfait (Coffee)
*Strawberry Cream
*Strawberry Mousse
*Vanilla and Chocolate Soufflé
Cream Ice Enclosed in a Hot Soufflé
Sugars
Coloured Sugars
Orange and Lemon Sugar
Sugared Fruits
Index
Transcriber’s Notes
