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page table of contents 11
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To preserve several vege- tables to eat in winter : French beans, 177. Car-
rots, parsnips, and beet- roots, 177. Store-onions, 177. Parsley, 177. Arti-
choke-bottoms, truffles, morels, 178. Cab- bages.......................
178
Pickles.
Rules to be observed with pickles.................... 178
Lemon pickle................ 178
Indian pickle............... 178
English bamboo.............. 180
Melon mangoes............... 180
Pickled lemons.............. 181
Olives...................... 181
Pickled onions.............. 181
To pickle cucumbers and onions sliced.............. 181
To pickle young cucum- bers....................... 182
To pickle walnuts, 182. Another way............... 182
An excellent way to pickle mushrooms, to preserve the flavour...............
183
To pickle red cabbage....... 183
Mushroom ketchup, 183
Another way................ 184
Walnut ketchup of the finest sort................ 184
Cockle ketchup.............. 184
To keep capers.............. 185
PART VIII.
SWEET DISHES, PRESERVES, SWEETMEATS.
Sweet Dishes.
Buttered rice............... 185
Souffle of rice and apple... 185
Snowballs................... 185
Lent potatoes............... 185
A tansey.................... 186
Puits d'amour............... 186
Page
A very nice dish of maca- roni dressed sweet........ 186
Floating island, two ways, 186
Flummery, 187. Dutch, 187. Rice................ 187
Somersetshirefirmity........ 187
Curds and cream, 188.
Another way............... 188.
A curd star................. 188.
Blanc-mange, or bla- mange..................... 188.
An excellent trifle......... 189
Gooseberry or apple trifle.. 189
Chantilly cake, or cake trifle.................... 189
Gooseberry fool............. 190
Apple fool.................. 190
Orange fool................. 190
A cream, 190. An excel- lent one.................. 190
Burnt cream, two ways....... 191
Sack cream.................. 191
Brandy cream................ 191
Ratafia cream, two ways 191
Lemon cream, 192. Yel- low, without cream, 192. White................. 192
Imperial cream.............. 192
Almond cream................ 193
Snow cream.................. 193
Coffee cream, much ad- mired...................... 193
Chocolate cream............. 193
Codlin cream................ 193
Excellent orange cream 193
Raspberry cream, two ways....................... 194
Spinach cream............... 194
Pistachio cream............. 194
Clouted cream............... 195
A froth to set on cream, custard, or trifle, which looks and eats well.......
195
A carmel cover for sweet- meats..................... 195
Calf's feet jelly, two sorts 196
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