CHAPTER XXVII.

CONFECTIONARY.

Page
To clarify Sugar[562]
To boil Sugar from Syrup to Candy, or to Caramel[563]
Caramel (the quickest way)[563]
Barley-sugar[564]
Nougat[564]
Ginger-candy[565]
Orange-flower Candy[565]
Orange-flower Candy (another receipt)[566]
Cocoa-nut Candy[566]
Everton Toffee[567]
Chocolate Drops[567]
Chocolate Almonds[568]
Seville Orange Paste[568]

CHAPTER XXVIII.

DESSERT DISHES.

Page
Dessert Dishes[569]
Pearled Fruit, or Fruit en Chemise[570]
Salad of mixed Summer Fruits[570]
Peach Salad[570]
Orange Salad[571]
Tangerine Oranges[571]
Peaches in Brandy (Rotterdam receipt)[571]
Brandied Morella Cherries[571]
Baked Compôte of Apples (our little lady’s receipt)[572]
Dried Norfolk Biffins[572]
Normandy Pippins[572]
Stewed Pruneaux de Tours, or Tours dried Plums[573]
To bake Pears[573]
Stewed Pears[573]
Boiled Chestnuts[574]
Roasted Chestnuts[574]
Almond Shamrocks (very good and very pretty)[574]
Small Sugar Soufflés[575]
Ices[575]

CHAPTER XXIX.

SYRUPS, LIQUEURS, ETC.

Page
Strawberry Vinegar, of delicious flavour[577]
Very fine Raspberry Vinegar[578]
Fine Currant Syrup, or Sirop de Groseilles[579]
Cherry Brandy (Tappington Everard receipt)[579]
Oxford Punch[580]
Oxford receipt for Bishop[580]
Cambridge Milk Punch[581]
To mull Wine (an excellent French receipt)[581]
A Birthday Syllabub[581]
An admirable cool cup[582]
The Regent’s, or George the Fourth’s Punch[582]
Mint Julep (an American receipt)[582]
Delicious Milk Lemonade[583]
Excellent portable Lemonade[583]
Excellent Barley Water (Poor Xury’s receipt)[583]
Raisin Wine, which, if long kept, really resembles foreign[583]
Very good Elderberry Wine[584]
Very Good Ginger Wine[584]
Excellent Orange Wine[585]
The Counsellor’s Cup[585]

CHAPTER XXX.