Chapter IX: Gelatines and Toasts

Banana Gelatine, 112

Buckwheat Gelatine, 113

Bean Gelatine, 115

Bread Gelatine, 115

Bran Gelatine, 114

Barley Gelatine, 113

Beer Gelatine, 112

Blanc Mange, 112

Calves’ Foot Jelly, 112

Coffee Gelatine, 114

Cereal Coffee Gelatine, 115

Chocolate Gelatine, 115

Fruit Gelatine, 111

Gelatine Pudding, made with Sour Milk, 111

Lentil Gelatine, 116

Oat Gelatine, 114

Pea Gelatine, 114

Pineapple Gelatine, 112

Rice Gelatine, 113

Rye Gelatine, 114

Snow Pudding, 113

Tomato Gelatine, 113

Wine Gelatine, 115

Whipped Sweet Cream, 112

Whipped Sour Milk, 111

TOASTS.

Apple Toast, 117

Apricot Toast, 116

Barley Toast, 116

Clam Toast, 117

Celery Toast, 117

Cream Toast, 117

Egg Toast, 118

Milk Toast, 117

Oyster Toast, 117

Prune Toast, 116

Rice Toast, 116

Rye and Bran Toast, 116

Spinach Toast, 117

Tomato Toast, 116

Water Toast, 116