Страница - 434Страница - 436- Plain pudding sauce No. 1 (hot), [444].
- “ “ “ “ 2 (Cold), [445].
- Rich pudding sauce, [445].
- Foamy pudding sauce, [445].
- Brandy, rum, or kirsch sauce, [445].
- Sabayon No. 1, [446].
- “ “ 2, [446].
- Syrup sauce, [446].
- Fruit sauces, [446].
- Apricot sauce, [446].
- Purée of fruit, [447].
- Pineapple sauce, [447].
- Boiled custard sauce, [447].
- Chocolate sauce, [447].
- Bischoff sauce, [447].
- Richelieu sauce, [448].
- Meringue sauce, [448].
- Hard sauce, [448].
- Strawberry sauce, [449].
- Cocoanut sauce, [449].
- Cold jelly sauce, [449].
- Plain pastry for pies, [451].
- Pastry for tarts or open pies, [452].
- Tart pies, [452].
- Orange pie, [453].
- A plain apple pie, [454].
- Pumpkin pie, [454].
- Mince pie mixture, [454].
- Cream pie, [455].
- Cocoanut pie, [456].
- Cranberry pie, [456].
- Washington pie, [457].
- Rules for making cake, [462].
- How to beat eggs, [463].
- To line tins with paper, [463].
- To grease pans, [464].
- To bake cake, [464].
- Mixing sponge cake, [465].
- Cake made with butter, [465].
- Sponge cake No. 1, [466].
- “ “ 2, [466].
- “ “ 3, [466].
- White sponge or angel cake, [467].
- Sunshine cake, [467].
- Genoese cake, [467].
- Jelly rolls, [468].
- Layer cakes—chocolate, vanilla, coffee, [468].
- Cream filling, [468].
- Chocolate filling, [469].
- Orange cake, [469].
- Filling, [469].
- Pistachio cake, [469].
- Plain cup cake, [470].
- Gold and silver cake, [470].
- Marble cake, [470].
- Richer cup, or 1, 2, 3, 4 cake, [471].
- Pound cake, [471].
- White cake, [471].
- Plain fruit cake, [472].
- Brod torte, [472].
- Fruit cake (rich), [473].
- Cream cakes and éclairs, [473].
- Cream cakes, [474].
- Chocolate, vanilla, and coffee éclairs, [474].
- Carolines, [475].