Chapter III: The Pudding and Pastry Book (3)

The pies should be made in shallow tins about 8 to 9 inches in diameter. Puff paste may be used; but No. II. pastry (see p. 125) is very satisfactory. It should be rolled very thin.

Where a covering of pastry is used, it should be slit across the centre in three places, about two inches long, to allow the steam to escape.

Apple Pie

1 lb. sour apples
7 ozs. brown sugar

Roll out pie crust No. II. very thin. Line a tin with it. Pare and core the apples and cut them in thin sections. Arrange them symmetrically on the undercrust. Add the sugar. Cover with a thin overcrust, moistening it with water at the edges and pressing down. Make three slits about two inches long in the centre of the crust to allow the steam to escape. Bake in a moderate oven.

Wellington apples should be used, if possible.

Cocoanut Pie

¹⁄₂ lb. grated cocoanut
³⁄₄ lb. powdered sugar
6 ozs. butter
5 whites of eggs
2 table-spoons rose water
1 gill white wine

Cream the butter and sugar. Beat for fifteen minutes with the rosewater and wine. Stir in the cocoanut and then the whites, beaten to a stiff froth, lightly and quickly. Pour into a tin lined with No. II. pastry or puff pastry. Serve cold, sprinkled with powdered sugar.

Custard Pie

3 eggs
1 table-spoon sifted flour
3 table-spoons powdered sugar
1 tea-spoon vanilla
1 pint scalded milk

Beat the yolks till light and creamy. Sift the sugar and flour together. Add it to the yolks. Add a little salt and the vanilla. Beat the whites to a stiff froth. Whip them in. Add the cold scalded milk gradually. Put into a tin lined with puff pastry. Bake thirty minutes.

Lemon Pie--I

2 lemons
3 eggs
2 table-spoons flour
12 ozs. powdered sugar
1 pint water
1 oz. butter

Grate the rind of the lemons. Pare off with a sharp knife all the white skin. Cut the lemons into very small pieces, removing all skin and pips. Put them in an enamelled saucepan. Add the sugar, flour and two-thirds of the grated rind and the water. When hot, stir in the beaten eggs. Remove from the fire when just below boiling point. Stir in the butter. When cold, pour into a tin lined with thin pastry. Cover with pastry and bake.

Lemon Pie--II

2 lemons
1¹⁄₂ cups powdered sugar
1 table-spoon corn-flour
3 eggs
2 cups of water
Butter size of a walnut

Mix the sugar, flour and grated rind of the lemons thoroughly. Beat the yolks till light and creamy. Add to the sugar and beat well. Stir in the water. Set on the fire in a double boiler. Stir continually. When hot, add the butter. Stir till thick but do not allow it to boil. When cool pour it into a rather deep tin lined with No. II. pastry or puff pastry, and bake. Whip the whites to a froth, adding gradually three table-spoons powdered sugar. Spread on the pie when cold. Put in the oven to brown a little. Serve cold.

Mincemeat

³⁄₄ lb. meat
1 lb. suet
2 lbs. raisins
1 lb. currants
4¹⁄₂ lbs. chopped apples
1 lb. golden syrup
2¹⁄₂ lbs. brown sugar
¹⁄₂ lb. mixed peel
¹⁄₂ table-spoon salt
¹⁄₂ tea-spoon white pepper
1 nutmeg, grated
¹⁄₂ tea-spoon ground cloves
1 tea-spoon ground cinnamon
1 bottle sherry
¹⁄₂ pint brandy

Use lean beef. Chop very fine and remove all gristle and fat. Mix all well together, adding the wine and brandy last.

Bake as directed for apple pie or in small covered tarts, using No. II. pastry.

Add a little lemon-juice to the mincemeat each time it is used.

Mock Mincemeat

6 toast biscuits
¹⁄₂ pint molasses or syrup
¹⁄₂ pint brown sugar
¹⁄₂ pint cider vinegar
³⁄₄ pint melted butter
¹⁄₂ pint chopped raisins
¹⁄₂ pint currants
2 well beaten eggs
1 dessert-spoon allspice
¹⁄₂ tea-spoon grated nutmeg
¹⁄₂ tea-spoon cloves
1 tea-spoon salt
¹⁄₂ tea-spoon black pepper
1 gill brandy

Crush the biscuits. Mix all well together, adding the brandy last of all.

Pine-Apple Pie

¹⁄₂ lb. grated pine-apple
¹⁄₂ lb. powdered sugar
¹⁄₄ lb. butter
1 gill thick cream
3 eggs

Beat the butter until creamy. Add the sugar and beaten yolks, beating all till very light. Whip the cream. Add it to the grated pine-apple. Beat the whites to a stiff froth. Stir them lightly in. Mix altogether. Bake with an undercrust of puff pastry or a short crust.

Ices

General Directions

If a machine is used (and the best should be obtained) it will take about half an hour to freeze a cream or water ice. The cylinder should be set in the pail filled with finely crushed ice and _rock_ salt, in the proportion of one part of salt to three or four of ice. To break the ice, wrap carefully in a flannel and pound it with a hammer or flat iron until it is broken into very small pieces. Pack it solidly round the cylinder in layers of about three inches, divided by layers of salt. As it is most important that there should be sufficient salt, it is best to measure both ice and salt accurately with a saucer. The cylinder should be turned slowly for the first ten minutes, then quickly. When the mixture is frozen take out the metal beater, scrape the ice from the sides of the cylinder, beat it well and pack it firmly down. Put on the cover, fix the cylinder down into the pail, and cover with a piece of old felt or carpeting which has been wetted with salt and water. Leave until it is required.

Water should not be drawn off from the pail until there is so much that the cylinder begins to float. When it does, draw off the water and add more salt and ice.

If the ice is to be put into a mould, beat it well and pack firmly into the mould. Cover closely and pack in ice.

Care must be taken in removing the cover of a cylinder or mould that none of the salt mixture falls into the ice.

Ices can easily be made without a machine. The cylinder is replaced by a long round biscuit or coffee tin, about four inches in diameter. Put the tin in a pail. Pack it round with ice and salt as above. Pour the mixture which is to be frozen into the tin and beat it hard for ten minutes. Put on the lid firmly. Cover it with ice and then cover the whole thing with a thick blanket or piece of carpet. Leave it for an hour. Remove the ice on lid of the tin, wipe it and take it off. Scrape off the frozen mixture at the sides and beat very hard again for ten minutes. Replace the cover, ice, salt and blanket, and leave for five or six hours, only looking occasionally to see if the water must be drawn off and more ice and salt added. This, although a lengthy process, is very simple and inexpensive and most successful.

For beating, a long wooden spatula, thin at the end and about the size of a carving knife, should be used.

It is essential that rock salt and not common salt be used. Snow can be used instead of ice, but is not quite so good.

To take out ice, dip the cylinder quickly in hot water and shake it gently.

Scald the tins in which ices are made directly they are emptied, and dry in the oven.

If cream ices are to be put in moulds it will be found more satisfactory to add to them a little dissolved gelatine in the proportion of ¹⁄₂ oz. of gelatine to two quarts of cream.

Cream ices are excellent served with a hot chocolate, fruit, or wine sauce. The sauce should be served separately.

Cream Ices

PAGE

Cream Ice--I. 146

” ” II. 146

Brown Bread Cream Ice 147

Caramel Cream Ice 147

Chestnut Cream Ice 148

Coffee Cream Ice 148

Fruit Cream Ice 148

Strawberry Cream Ice 149

Tutti Frutti 149

*Cream Ice--I

1 quart cream
1 cup powdered sugar
1 table-spoon vanilla

Scald the cream. Add the sugar. When it is melted set aside to cool. Flavour when cold. Freeze.

The whites of three eggs beaten to a foam, but not stiff, may be added to the cream just before it is put into the freezer.

Cream Ice--II

(Frozen Custard)

1 quart milk
6 yolks
1¹⁄₄ cups powdered sugar
1-2 pints thick cream
1-2 table-spoons vanilla

Make a custard (see p. 15) with the milk, sugar and yolks. Strain and, when cold, add the cream, flavouring, etc. If the larger quantity of cream has been used add more sugar. Freeze.

The custard can be made with cream instead of milk.

To these two creams, fruit, nuts, pounded macaroons, lemon juice, pounded ginger and rum, and any liqueur, can be added.

Brown Bread Cream Ice

1 quart cream
1 tea-cup brown bread-crumbs
¹⁄₂ lb. sugar

Dry the brown bread and crumble and sift to very fine crumbs. Add them to the cream and sugar. When the sugar has melted, mix well together and freeze.

*Caramel Cream Ice

8 ozs. powdered sugar
6 yolks of eggs
1 pint milk
1 pint cream
1 dessert-spoon vanilla

Put the sugar in an iron sauce-pan with a very little water, and leave it until it becomes a rich brown. Let it become cold. Pound it and add the milk and yolks. Stir the mixture in a double boiler until it thickens. Strain, and when cold add the vanilla and cream.

*Chestnut Cream Ice

6 ozs. chestnuts
10 ozs. powdered sugar
1¹⁄₂ pints cream
Yolks of 8 eggs
1 dessert-spoon vanilla
¹⁄₂ pint whipped cream

Boil, peel and rub through a fine sieve some chestnuts, measuring after they have been sifted. Beat all well together for ten minutes. Stir over the fire in a double boiler till thick. Strain through a coarse hair sieve. Add another ¹⁄₂ pint rich whipped cream. Freeze in a mould.

Coffee Cream Ice

2 ozs. best whole coffee, green or roasted
4 yolks of eggs
1 quart cream
¹⁄₂ lb. powdered sugar

Mix all together. Put in a double boiler and cook until the mixture thickens but does not boil. Strain through a sieve and freeze.

Fruit Cream Ice

To a cream ice (No. I. or II.) add, when partly frozen, any well-sweetened ripe or tinned fruits cut into small pieces. Beat well together, and cover tightly to freeze.

*Strawberry Cream Ice

¹⁄₂ pint strawberry juice
1 quart cream
Powdered sugar

Mash a sufficient quantity of strawberries to fill, when put through a sieve, a ¹⁄₂ pint measure. Add them to the cream. Add sugar until the mixture is very sweet. When the sugar is melted, freeze.

Tutti Frutti

1 quart cream ice (I. or II.)
2 table-spoons maraschino
¹⁄₂ lb. candied fruit, finely chopped

Add the maraschino to the cream. When partly frozen, add the fruit and beat well together. Cover closely.

Water Ices

PAGE

Syrup 151

Cherry Water Ice 151

Frozen Macedoine of Fruit 151

Frozen Punch 152

Fruit Water Ice 152

Lemon Water Ice 153

Maraschino Punch 153

Orange Water Ice 154

Pine Apple Water Ice 154

Raspberry Water Ice 155

Strawberry Punch 155

Syrup

(For Water Ices, etc.)

3 lbs. loaf sugar
1 quart water
1 dessert-spoon white of egg

Mix the egg with the water. Add the sugar. Let it melt. Boil and skim until perfectly clear. Set aside to cool.

*Cherry Water Ice

1 pint cherry juice
¹⁄₂ pint water
1 pint syrup (see above)
1 tea-spoon lemon juice

Prepare the juice by pounding the cherries and putting them through a sieve, adding the water gradually whilst doing this so that all the juice may be carried through. Add the syrup and lemon juice.

Frozen Macedoine of Fruit with Champagne

Carefully prepare some fruit as for fruit salad (see p. 33), sweetening it well with sugar. Pour over the fruit a bottle of champagne. Leave for four hours. Pack in ice for two hours. Serve in glasses.

*Frozen Punch

1 pint lemon juice
1 pint syrup
¹⁄₂ pint water
1 gill brandy
1 gill rum
5 whites of eggs

Mix the lemon juice, syrup, water, brandy and rum together. Put in a freezer. When nearly frozen add the whites beaten to a stiff froth. When well mixed serve in glasses.

Fruit Water Ice

1 quart fruit
1 cup cold water
2 cups powdered sugar
3 whites of eggs

Crush the fruit and rub it through a sieve. Add the sugar. Stir until it is dissolved. Add the water and unbeaten whites. Freeze in a freezing machine, turning the mixture until it is frozen.

Lemon Water Ice

6 lemons
¹⁄₂ lb. lump sugar
1 quart water
1 lb. powdered sugar
Whites of 4 eggs

Rub off the peel of the lemons on to lump sugar. Make a syrup with the lump sugar, powdered sugar and water (see p. 151). Add the juice of the lemons. Strain. When cool add the whites beaten to a froth, and freeze.

Maraschino Punch

¹⁄₂ lb. powdered sugar
1 quart water
¹⁄₂ pint maraschino
1 lemon
1 orange

Make a syrup of the sugar and water (see p. 151). When cold add the maraschino and the juice of the lemon and orange. Strain. Freeze.

Orange Water Ice

1 table-spoon gelatine
¹⁄₂ cup boiling water
1 cup sugar
1 cup cold water
1 pint orange juice

Soak the gelatine. Dissolve it in the boiling water. When dissolved add the sugar, cold water and orange juice. Stir till the sugar is dissolved. Strain. Freeze.

*Pine-Apple Water Ice

1¹⁄₄ lbs. pine apple
¹⁄₂ pint water
1 pint prepared syrup
2 lemons

Grate and mash one pound of pine-apple, fresh if possible. Add the syrup (see p. 151), the juice of the lemons and the water. Put through a sieve. Cut the rest of the pine-apple into very small pieces. Stir it into the mixture and freeze.

Raspberry Water Ice

1 pint juice
1 pint sugar
1 pint water
Juice of 2 lemons
1 table-spoon gelatine

Follow directions for orange water ice.

*Strawberry Punch

1 quart strawberries
2¹⁄₂ cups powdered sugar
³⁄₄ cup sweet white wine or champagne
1¹⁄₂ cups water

Put the strawberries in a dish and cover with the sugar. Let them stand for an hour. Put through a hair sieve. Add the wine and water. Put into a freezer. Stir till well mixed, then leave till frozen.

Iced Puddings, Mousses, Parfaits, etc.

PAGE

Caramel Mousse 157

Chestnut Mousse 157

Frozen Fruit 158

Nesselrode Pudding 158

Parfait (Chocolate) 159

” (Coffee) 159

Strawberry Ice 160

Strawberry Mousse 160

Vanilla and Chocolate Soufflé 161

Cream Ice enclosed in a hot Soufflé 161

*Caramel Mousse

9 yolks of eggs
³⁄₄ lb. powdered sugar
1¹⁄₂ pints milk
1 pint whipped cream

Make a custard (see p. 15) of the yolks, milk and quarter a pound of sugar. Strain it and set to cool.

Stir half a pound sugar over the fire in an iron saucepan until a rich brown. Add a little water and boil for three minutes. Beat the custard over ice for ten minutes. Add the syrup slowly and the whipped cream. Beat well together. Fill a mould with it. Cover with a sheet of paper and a lid. Pack in ice and salt. Leave for an hour.

*Chestnut Mousse

6 ozs. prepared chestnuts
6 ozs. powdered sugar
1 tea-spoon vanilla
¹⁄₂ pint whipped cream

Boil, peel and pound some chestnuts. Put them through a fine sieve. Take six ounces of sifted chestnuts and mix with the sugar and vanilla. Beat till smooth. Add the cream and more sugar if required. Pour into a mould. Cover with a lid and seal the joints with a paste of flour and water. Pack in ice and leave for one hour.

*Frozen Fruit

1 tin apricots or peaches
2 cups powdered sugar
1 quart water

Cut the fruit in small pieces. Add the sugar and water. When the sugar is dissolved, freeze.

One pint whipped cream can be added to the fruit when partly frozen.

Any tinned or fresh fruit can be used. Apricots, peaches, pine-apple and strawberries are best.

Nesselrode Pudding

40 chestnuts
4 yolks
¹⁄₂ cup powdered sugar
1 pint milk
¹⁄₂ pint cream
1 tea-spoon vanilla
¹⁄₄ lb. shredded candied pine apple
¹⁄₂ tea-cup maraschino

Make a custard of the yolks, milk and sugar (see p. 15). Boil, peel, pound and put through a fine sieve the chestnuts. Mix with the cold custard and vanilla and put in the freezer. When nearly firm add the fruit, cream and maraschino (this may be omitted). Beat well together and leave until frozen. Garnish with angelica and candied cherries.

*Parfait (Chocolate)

1 pint milk
10 yolks
¹⁄₂ lb. powdered sugar
¹⁄₄ lb. chocolate
1 dessert-spoon vanilla
¹⁄₂ pint cream

Make a custard of the milk, yolks and sugar (see p. 15). Melt the chocolate with a very little water. Add it to the custard. Put through a fine sieve. Stir over ice till cold. Add the whipped cream and beat well together. Pack in ice and leave two hours.

*Parfait (Coffee)

1 pint cream
1 cup powdered sugar
¹⁄₂ cup strong clear coffee

Mix together. Whip on ice. Take off the froth and put into a freezer or mould. Do not touch it. Leave for two hours.

*Strawberry Cream

¹⁄₂ lb. sugar
1 pint water
1 quart strawberries
¹⁄₂ pint whipped cream

Boil the sugar and water for half an hour. Add the strawberries. Simmer gently for quarter of an hour. Take off the fire and cool. When cold put in a freezer and stir occasionally till frozen. When frozen stir in the cream, which can be slightly sweetened.

*Strawberry Mousse

1 lb. strawberries
1 cup powdered sugar
1¹⁄₂ pints cream

Crush the strawberries and put them through a fine hair sieve. Put in an enamelled sauce-pan with a little sugar and stir continually over the fire till well mixed. Pour into a basin and set it on ice, stirring until it is cold. Whip the cream with the rest of the sugar. Mix with the fruit. Line a mould with paper. Fill it. Cover it with a round of paper and a lid, which should be sealed with a paste made of flour and water. Pack in ice and leave for an hour.

*Vanilla and Chocolate Soufflé

16 yolks of eggs
1 cup syrup
1 cup water
1 dessert-spoon vanilla
1 pint whipped cream
Chocolate

Beat the yolks, syrup (see p. 151) and water together thoroughly. Pass through a fine sieve. Put into a double boiler. Stir until thick but do not let it boil. Warm a bowl. Pour the custard into it. Add the vanilla. Beat for five minutes. Stir in the whipped cream and pour into a large mould. Pack in ice and leave for two hours. Uncover the mould and pour on to it a cup of _cold_ melted chocolate flavoured with a little vanilla. Replace the cover and leave another two hours.

Cream Ice Enclosed in a Hot Soufflé

Make a soufflé of the required flavour in a large soufflé dish. Have ready a cream ice, frozen stone hard, about four inches less in diameter than the soufflé dish. When the soufflé is nearly baked, take it out of the oven, remove the brown top, and a little of the soft centre. Put in the ice, cover with the soft mixture and the brown cover and put back into the oven for a few moments. Considerable deftness and great quickness are necessary if this sweet is to be successful.

Sugars

PAGE

Coloured Sugars 164

Orange and Lemon Sugar 164

Sugared Fruits 165

Coloured Sugars

On to some powdered sugar drop a few drops of any colouring. Stir well and quickly so that the sugar may be evenly coloured. When dry, crush between paper if necessary. Keep in a tin in a dry place.

Orange and Lemon Sugar

¹⁄₂ lb. loaf sugar
3 oranges or lemons

Pare off the yellow rind of oranges, tangerines or lemons very finely. Let it dry thoroughly. Pound it in a mortar with the sugar. Pass through a fine sieve and keep in a dry place.

Or the rind may be rubbed off on lumps of sugar, which must then be dried and very finely crushed.

Sugared Fruits

White of egg
Powdered sugar
Strawberries, cherries, grapes,
red or white currants

Beat the white of an egg till frothy. Dip each fruit into it and then roll it in powdered sugar. Place on white paper and dry in a very slow oven.

THE END

Index

Albemarle Pudding, 66.

Almonds, to blanch, 4.

” to pound, 4.

Almond Soufflé, 62.

” Tartlets, 129.

Apple and Apricot Charlotte, 66.

Apple Custard, 67.

” Pie, 137.

Apples, Baked, 26.

” Stewed, 29.

Apple and Tapioca Pudding, 7.

Bain Marie, 3.

Baked Apples, 26.

” Bananas, 26.

Bavarian Cream, 98.

Biscuit Paste, 127.

Boiled Puddings, 2.

Bread and Butter Pudding, 7.

Bread Pudding, 8.

” and Rum Pudding, 68.

Brown Bread Cream Ice, 147.

Butter, How to beat, 5.

Calf’s Foot Jelly, 91.

Caramel Mousse, 157.

Charlotte Russe, 110.

Chartreuse of Orange, 100.

” Strawberries, 101.

Cherry Pudding, 68.

” Water Ice, 151.

Chestnut Cream, 102.

” ” Ice, 148.

” Mousse, 157.

Chocolate Bavarois, 103.

” Blanc Mange, 110.

” Cream Tartlets, 130.

” to melt, 3.

” Parfait, 159.

” Soufflé, 55, 62, 63.

Christmas Plum Pudding, 69, 70.

Citron Puddings, 73.

Claret Jelly, 92.

Cocoanut Pie, 137.

Coffee Cream Ice, 148.

” Parfait, 159.

” Soufflé, 55.

Coloured Sugars, 164.

Cornflour Pudding, 111.

Cranberry Jelly, 92.

Cream and Fruit Tartlets, 131.

” Ices, 146-149.

” Ice with hot Soufflé, 161.

Creams, 98-108.

Cream Soufflé, 64.

” Tartlets, 130.

” Whip, 112.

” to whip, 3.

Crème aux Fruits, 103.

” Brûlée, 22.

” Hollandaise, 104.

” Renversée, 23.

Currants, to clean, 2.

Custard Pie, 138.

Custards, Baked, 20-24.

” Boiled, 15-17.

Danish Pudding, 112.

Dutch Apple Cake, 70.

Fig Pudding, 71.

Figs, Stewed, 30.

Flaming Peaches, 27.

Foam Omelet, 51.

French Pancakes, 38.

Friar’s Omelet, 71.

Fritters, 42-47.

Frozen Fruit, 158.

” Macedoine of Fruit, 151.

” Punch, 152.

Fruit Cream Ice, 148.

” Fritters, 43.

” Salad, 33.

” Stewed, 28.

” Tartlets, 132.

” Water Ice, 152.

Garnish for Custards, 14.

Gâteau de Riz, 9.

Gelatine, 3.

” Jelly, 91.

Gelée Fouettée, 93.

Ginger Pudding, 72.

” ” , 113.

Gooseberry Fool, 113.

” Pudding, 72.

Grated Pine-apple, 27.

Henriettes, 44.

Italian Mousse, 73.

Jelly Milk, 116.

Jellies, 91-96.

King’s Soufflé, 121.

Lemon Cheesecakes, 132.

” Froth, 93.

” Pie, 138, 139.

” Soufflé, 64, 114.

” Sugar, 164.

” Water-Ice, 153.

Macedoine of Fruit, Frozen, 151.

Maraschino Jelly, 94.

” Punch, 153.

” Soufflé, 56.

Marmalade Pudding, 74.

Marrons à la Célestine, 114.

Measuring, 1.

Meringue for Puddings, 4.

Meringues, 115.

” Chocolate, 111.

Milk Jelly, 116.

Mincemeat, 133.

” 140.

” 141.

Miroton, 27.

Mock Mincemeat, 141.

Mousse aux fruits givrés, 116.

Mousse à la Mangara, 74.

Mousses, Frozen, 157.

Nesselrode Pudding, 158.

Noyau Cream, 105.

Omelette Soufflée, 56.

Omelets, 50-52.

Orange Baskets, 94.

” Charlotte, 117.

” and Cocoanut Salad, 34.

” Cream, 105.

” Fritters, 44.

” Jelly, 94.

” Omelet, 51.

” Salad, 34.

” Sugar, 164.

” Tartlets, 133.

” Water-Ice, 154.

Pain aux Fruits, 117.

Palace Pudding, 75.

Pancakes, 37-39.

Parfaits, 159.

Pastry, 125-127.

Peaches, Stewed, 30.

Pears, ”, 31, 32.

Pies, 137-141.

Pine-apple Fritters, 45.

” Grated, 27.

” Meringue, 118.

” Pie, 141.

” and Rice Mould, 75.

” Salad, 34.

” Water-Ice, 154.

Pines on Horseback, 118.

Plain Rice Pudding, 10.

Plum Pudding, 76.

Portuguese Fritters, 45.

Prune Jelly, 95.

Queen of Puddings, 119.

Raisins, to stone, 2.

Raspberry Cream, 108.

” Water Ice, 155.

Rhenish Cream, 106.

Rhubarb Jelly, 95.

Rice Cream, 9, 107.

” Pancakes, 39.

” Pudding with Apples, 10.

” Soufflé, 11.

Rum Omelet, 52.

” Tutti Frutti, 28.

Sauces, 80-87.

Soufflé Fritters, 46.

” Frozen, 161.

” Puddings, 62-64.

” Royal, 57.

Soufflés, 55-59.

Spanish Cream, 120.

Stewed Apples, 29.

” Figs, 30.

” Fruit, 28.

” Peaches, 30.

” Pears, 31, 32.

” Prunes, 32.

Strawberry Cream, 108.

” Cream-Ice, 149.

” Fritters, 47.

” Ice, 160.

” Mousse, 160.

” Punch, 155.

Strawberries and Cream, 33.

Strawberry Shortcake, 77.

” Soufflé, 58.

” Sponge, 120.

” Tartlets, 134.

Suet, to chop, 2.

Sugared Fruits, 165.

Sultanas, 2.

Sweet Omelet, 50.

Syrup, 151.

Table of Measures, 1.

Tapioca Pudding, 11, 12.

Tartlets, 129-134.

Tutti Frutti, 149.

Vanilla and Chocolate Soufflé, 161.

Vanilla Soufflé, 58.

PRINTED BY
TURNBULL AND SPEARS,
EDINBURGH

Transcriber’s Notes

Minor errors in punctuation have been fixed.

A few spellings in the index were adjusted to match the original recipe name.