Page
To prepare Calf’s Feet Stock[453]
To clarify Calf’s Feet Stock[454]
To clarify Isinglass[454]
Spinach Green, for colouring Sweet Dishes, Confectionary, or Soups[455]
Prepared Apple or Quince Juice[456]
Cocoa-nut flavoured Milk (for Sweet Dishes, &c.)[456]
Remarks upon Compotes of Fruit, or Fruit stewed in Syrup[456]
Compote of Rhubarb[457]
—— of Green Currants[457]
—— of Green Gooseberries[457]
—— of Green Apricots[457]
—— of Red Currants[457]
—— of Raspberries[458]
—— of Kentish or Flemish Cherries[458]
—— of Morella Cherries[458]
—— of the green Magnum Bonum, or Mogul Plum[458]
—— of Damsons[458]
—— of ripe Magnum Bonums, or Mogul Plums[458]
—— of the Shepherd’s and other Bullaces[458]
—— of Siberian Crabs[458]
—— of Peaches[459]
Another receipt for stewed Peaches[459]
Compote of Barberries for Dessert[459]
Black Caps, par excellence (for the Second Course, or for Dessert)[460]
Gâteau de Pommes[460]
Gâteau of mixed Fruits (good)[461]
Calf’s Feet Jelly (entremets)[461]
Another receipt for Calf’s Feet Jelly[462]
Modern varieties of Calf’s Feet Jelly[463]
Apple Calf’s Feet Jelly[464]
Orange Calf’s Feet Jelly (Author’s receipt)[464]
Orange Isinglass Jelly[465]
Very fine Orange Jelly (Sussex Place receipt)[465]
Oranges filled with Jelly[466]
Lemon Calf’s Feet Jelly[467]
Constantia Jelly[467]
Rhubarb Isinglass Jelly (Author’s original receipt) (good)[468]
Strawberry Isinglass Jelly[468]
Fancy Jellies, and Jelly in Belgrave mould[469]
Queen Mab’s Pudding (an elegant summer dish)[470]
Nesselróde Cream[471]
Crême à la Comtesse, or the Countess’s Cream[472]
An excellent Trifle[473]
Swiss Cream, or Trifle (very good)[473]
Tipsy Cake, or Brandy Trifle[474]
Chantilly Basket filled with whipped Cream and fresh Strawberries[474]
Very good Lemon Cream, made without Cream[475]
Fruit Creams, and Italian Creams[475]
Very superior whipped Syllabubs[476]
Good common Blanc-mange, or Blanc Manger (Author’s receipt)[476]
Richer Blanc-mange[477]
Jaumange, or Jaune Manger; sometimes called Dutch Flummery[477]
Extremely good Strawberry Blanc-mange, or Bavarian Cream[477]
Quince Blanc-mange (delicious)[478]
Quince Blanc-mange, with Almond Cream[478]
Apricot Blanc-mange, or Crême Parisienne[479]
Currant Blanc-mange[479]
Lemon Sponge, or Moulded Lemon Cream[480]
An Apple Hedgehog, or Suédoise[480]
Imperial Gooseberry-fool[480]
Very good old-fashioned boiled Custard[481]
Rich boiled Custard[481]
The Queen’s Custard[481]
Currant Custard[482]
Quince or Apple Custards[482]
The Duke’s Custard[482]
Chocolate Custards[483]
Common baked Custard[483]
A finer baked Custard[483]
French Custards or Creams[484]
German Puffs[484]
A Meringue of Rhubarb, or green Gooseberries[485]
Creamed Spring Fruit, or Rhubarb Trifle[486]
Meringue of Pears, or other fruit[486]
An Apple Charlotte, or Charlotte de Pommes[486]
Marmalade for the Charlotte[487]
A Charlotte à la Parisienne[486]
A Gertrude à la Créme[486]
Pommes au Beurre (Buttered Apples) (excellent)[488]
Suédoise of Peaches[488]
Aroce Doce, or Sweet Rice à la Portugaise[489]
Cocoa Nut Doce[490]
Buttered Cherries (Cerises au Beurre)[490]
Sweet Macaroni[490]
Bermuda Witches[491]
Nesselróde Pudding[491]
Stewed Figs (a very nice Compote)[492]

CHAPTER XXIV.

PRESERVES.

Page
General Remarks on the use and value of Preserved Fruits[493]
A few General Rules and Directions for Preserving[496]
To Extract the Juice of Plums for Jelly[497]
To weigh the Juice of Fruit[498]
Rhubarb Jam[498]
Green Gooseberry Jelly[498]
Green Gooseberry Jam (firm and of good colour)[499]
To dry green Gooseberries[499]
Green Gooseberries for Tarts[499]
Red Gooseberry Jam[500]
Very fine Gooseberry Jam[500]
Jelly of ripe Gooseberries (excellent)[500]
Unmixed Gooseberry Jelly[501]
Gooseberry Paste[501]
To dry ripe Gooseberries with Sugar[501]
Jam of Kentish or Flemish Cherries[502]
To dry Cherries with Sugar (a quick and easy method)[502]
Dried Cherries (superior receipt)[503]
Cherries dried without Sugar[503]
To dry Morella Cherries[504]
Common Cherry Cheese[504]
Cherry Paste (French)[504]
Strawberry Jam[504]
Strawberry Jelly, a very superior Preserve (new receipt)[505]
Another very fine Strawberry Jelly[505]
To preserve Strawberries or Raspberries, for Creams or Ices, without boiling[506]
Raspberry Jam[506]
Very rich Raspberry Jam, or Marmalade[506]
Good Red or White Raspberry Jam[507]
Raspberry Jelly for flavouring Creams[507]
Another Raspberry Jelly (very good)[508]
Red Currant Jelly[508]
Superlative Red Currant Jelly (Norman receipt)[509]
French Currant Jelly[509]
Delicious Red Currant Jam[509]
Very fine White Currant Jelly[510]
White Currant Jam, a beautiful Preserve[510]
Currant Paste[510]
Fine Black Currant Jelly[511]
Common Black Currant Jelly[511]
Black Currant Jam and Marmalade[511]
Nursery Preserve[512]
Another good common Preserve[512]
A good Mélange, or mixed Preserve[513]
Groseillée, (another good Preserve)[513]
Superior Pine-apple Marmalade (a new receipt)[513]
A fine Preserve of the green Orange Plum (sometimes called the Stonewood Plum)[514]
Greengage Jam, or Marmalade[515]
Preserve of the Magnum Bonum, or Mogul Plum[515]
To dry or preserve Mogul Plums in syrup[515]
Mussel Plum Cheese and Jelly[516]
Apricot Marmalade[516]
To dry Apricots (a quick and easy method)[517]
Dried Apricots (French receipt)[517]
Peach Jam, or Marmalade[518]
To preserve or to dry Peaches or Nectarines (an easy and excellent receipt)[518]
Damson Jam (very good)[519]
Damson Jelly[519]
Damson or Red Plum Solid (good)[519]
Excellent Damson Cheese[520]
Red Grape Jelly[520]
English Guava (a firm, clear, bright Jelly)[520]
Very fine Imperatrice Plum Marmalade[521]
To dry Imperatrice Plums (an easy method)[521]
To bottle Fruit for winter use[522]
Apple Jelly[522]
Exceedingly fine Apple Jelly[523]
Quince Jelly[524]
Quince Marmalade[523]
Quince and Apple Marmalade[525]
Quince Paste[525]
Jelly of Siberian Crabs[526]
To preserve Barberries in bunches[526]
Barberry Jam (First and best receipt)[506]
Barberry Jam (second receipt)[527]
Superior Barberry Jelly, and Marmalade[527]
Orange Marmalade (a Portuguese receipt)[527]
Genuine Scotch Marmalade[528]
Clear Orange Marmalade (Author’s receipt)[529]
Fine Jelly of Seville Oranges (Author’s original receipt)[530]

CHAPTER XXV.

PICKLES.

Page
Observations on Pickles[531]
To pickle Cherries[532]
To pickle Gherkins[532]
To pickle Gherkins (a French receipt)[533]
To pickle Peaches, and Peach Mangoes[534]
Sweet Pickle of Lemon (Foreign receipt) (to serve with roast meat)[534]
To pickle Mushrooms[535]
Mushrooms in brine, for winter use (very good)[536]
To pickle Walnuts[536]
To pickle Beet-Root[537]
Pickled Eschalots (Author’s receipt)[537]
Pickled Onions[537]
To pickle Lemons and Limes (excellent)[538]
Lemon Mangoes (Author’s original receipt)[538]
To pickle Nasturtiums[539]
To pickle red Cabbage[539]

CHAPTER XXVI.

CAKES.

Page
General Remarks on Cakes[540]
To blanch and to pound Almonds[542]
To reduce Almonds to a Paste (the quickest and easiest way)[542]
To colour Almonds or Sugar-grains, or Sugar-candy, for Cakes or Pastry[542]
To prepare Butter for rich Cakes[543]
To whisk Eggs for light rich Cakes[543]
Sugar Glazings and Icings, for fine Cakes and Pastry[543]
Orange-Flower Macaroons (delicious)[544]
Almond Macaroons[544]
Very fine Cocoa-nut Macaroons[545]
Imperials (not very rich)[545]
Fine Almond Cake[545]
Plain Pound or Currant Cake (or rich Brawn Brack or Borrow Brack)[546]
Rice Cake[546]
White Cake[546]
A good Sponge Cake[547]
A smaller Sponge Cake (very good)[547]
Fine Venetian Cake or Cakes[547]
A good Madeira Cake[548]
A Solimemne (a rich French breakfast cake, or Sally Lunn)[549]
Banbury Cakes[549]
Meringues[550]
Italian Meringues[551]
Thick, light Gingerbread[551]
Acton Gingerbread[552]
Cheap and very good Ginger Oven-cake or Cakes[552]
Good common Gingerbread[553]
Richer Gingerbread[553]
Cocoa-nut Gingerbread (original receipts)[553]
Delicious Cream Cake and Sweet Rusks[554]
A good light Luncheon-cake and Brawn Brack[554]
A very cheap Luncheon-biscuit, or Nursery-cake[555]
Isle of Wight Dough-nuts[556]
Queen Cakes[556]
Jumbles[556]
A good Soda Cake[556]
Good Scottish Short-bread[557]
A Galette[557]
Small Sugar Cakes of various kinds[558]
Fleed, or Flead Cakes[558]
Light Buns of different kinds[559]
Exeter Buns[559]
Threadneedle-street Biscuits[560]
Plain Dessert Biscuits and Ginger Biscuits[560]
Good Captain’s Biscuits[560]
The Colonel’s Biscuits[561]
Aunt Charlotte’s Biscuits[561]
Excellent Soda Buns[561]