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Classic
Cook Books
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page table of contents 12
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Orange jelly................ 197
Hartshorn jelly............. 197
Cranberry jelly............. 197
Cranberry and rice jelly.... 197
Apple jelly to serve at table, two ways........... 198
To scald codlins............ 198
Stewed golden pippins....... 198
Black caps, two ways of making..................... 198
Stewed pears................ 199
Baked pears................. 199
Orange butter............... 199
Wine roll................... 199
To prepare fruit for child- ren; a far more whole- some way than in pies or
puddings................ 200
To prepare ice for iceing 200
Ice waters.................. 200
Currant or raspberry wa- ter ice.................... 201
Ice creams.................. 201
Brown bread ice............. 201
Ratafia cream............... 201
Colourings to stain jellies, ices, or creams............ 201
London syllabub............. 201
Staffordshire syllabub...... 202
A very fine Somersetshire syllabub.................. 202
Devonshire junket........... 202
Everlasting, or sold, sylla- bubs....................... 202
Lemon honeycomb............. 202
Rice and sago milks......... 202
A pretty supper-dish........ 203
Savoury rice................ 203
Carrole of rice............. 203
Casserol, or rice edging.... 203
Salmagundy.................. 203
Macaroni, as usually serv- ed, 204. Two other ways....................... 204
Omlet....................... 204
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Butter, to serve as a little dish...................... 205
Ramakins.................... 205
Potted cheese............... 205
Roast cheese, to come up after dinner............... 206
Welch rabbit................ 206
Cheese toast................ 206
Anchovy toast, two ways 206
To poach eggs............... 206
Buttered eggs............... 207
Scotch eggs................. 207
A pepper pot................ 207
The Staffordshire dish of frying herbs and liver.... 207
To preserve suet a twelve- month...................... 208
Sweetmeats.
To green fruits for preser- ving or pickling........... 208
To clarify sugar for sweet- meats...................... 208
To candy any sort of fruit 209
To prepare barberries for tartlets................... 209
Barberries in bunches....... 209
A beautiful preserve of apricots................... 209
To preserve apricots in jelly...................... 210
To preserve green apri- cots....................... 210
Apricots or peaches in brandy.................... 210
To dry apricots in half..... 211
Apricot cheese.............. 211
Orange marmalade............ 211
Lemon marmalade............. 211
Transparent marmalade 211
To butter oranges hot....... 212
To fill preserved oranges; a corner dish.............. 212
Whole oranges carved........ 212
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