Cream with Rice [191]

Pickled Champignons [200]

Sallet of cold Capon Rosted [206]

To make Cheese cakes [214]

Short and crisp Crust for Tarts and Pyes [215]

To make a Cake [216]

To make a Caraway-Cake [219]

Excellent small Cakes [221]

To make scalded Cheese [227]

The Cream-Courds [228]