COFFEE, CHOCOLATE, ETC.
| Page | |
| Coffee | [587] |
| To roast Coffee | [588] |
| A few general directions for making Coffee | [589] |
| Excellent Breakfast Coffee | [590] |
| To boil Coffee | [591] |
| Café Noir | [592] |
| Burnt Coffee, or Coffee à la militaire (In France vulgarly called Gloria) | [592] |
| To make Chocolate | [592] |
| A Spanish recipe for making and serving Chocolate | [592] |
| To make Cocoa | [593] |
CHAPTER XXXI.
BREAD.
| Page | |
| Remarks on Home-made Bread | [594] |
| To purify Yeast for Bread or Cakes | [595] |
| The Oven | [595] |
| A few rules to be observed in making Bread | [596] |
| Household Bread | [596] |
| Bordyke Bread (Author’s receipt) | [597] |
| German Yeast (and Bread made with German Yeast) | [598] |
| Professor Liebig’s Bavarian Brown Bread (very nutritious and wholesome) | [599] |
| English Brown Bread | [599] |
| Unfermented Bread | [599] |
| Potato Bread | [600] |
| Dinner or Breakfast Rolls | [600] |
| Geneva Rolls or Buns | [601] |
| Rusks | [602] |
| Excellent Dairy Bread, made without Yeast (Author’s receipt) | [602] |
| To keep Bread | [603] |
| To freshen stale Bread (and Pastry, &c.) and preserve it from mould | [603] |
| To know when Bread is sufficiently baked | [604] |
| On the proper fermentation of Dough | [604] |
CHAPTER XXXII.
FOREIGN AND JEWISH COOKERY.
| Page | |
| Foreign and Jewish Cookery | [605] |
| Remarks on Jewish Cookery | [606] |
| Jewish Smoked Beef | [606] |
| Chorissa (or Jewish Sausage) with Rice | [607] |
| To fry Salmon and other Fish in Oil (to serve cold) | [607] |
| Jewish Almond Pudding | [608] |
| The Lady’s or Invalid’s new Baked Apple Pudding (Author’s original receipt. Appropriate to the Jewish table) | [608] |
| A few general directions for the Jewish table | [609] |
| Tomata and other Chatnies (Mauritian receipt) | [609] |
| Indian Lobster Cutlets | [610] |
| An Indian Burdwan (Entrée) | [611] |
| The King of Oude’s Omlet | 611 |
| Kedgeree or Kidgeree, an Indian breakfast-dish | [612] |
| A simple Syrian Pilaw | [612] |
| Simple Turkish or Arabian Pilaw (From Mr. Lane, the Oriental traveller) | [613] |
| A real Indian Pilaw | 613 |
| Indian receipt for Curried Fish | [614] |
| Bengal Currie Powder, No. 1 | 614 |
| Risotto à la Mayonnaise | [615] |
| Stufato (a Neapolitan receipt) | 615 |
| Broiled Eels with sage (Entrée) (German receipt. Good) | [616] |
| A Swiss Mayonnaise | [615] |
| Tendrons de Veau | [617] |
| Poitrine de Veau Glacée (Breast of Veal stewed and glazed) | [618] |
| Breast of Veal simply stewed | [618] |
| Compote de Pigeons (Stewed Pigeons) | [619] |
| Mai Trank (May Drink) (German) | [620] |
| A Viennese Soufflé Pudding, called Salzburger Nockerl | [620] |
INTRODUCTORY CHAPTER.
TRUSSING.