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page 268
PAGE
Apples, Baked.................................................... 229
Arrowroot Blanc-Mange....................................... 229, 230
Arrowroot Gruel.................................................. 230
Barley Water..................................................... 228
Beef Tea......................................................... 229
Carrigeen Moss................................................... 232
Chocolate Caramels............................................... 235
Dimples.......................................................... 235
Jaune Mange...................................................... 232
Jelly, Lemon, without Lemons..................................... 233
Jelly Wine....................................................... 232
Ladies' Fingers, German.......................................... 234
Milk Punch as a Restorative...................................... 229
Milk Porridge.................................................... 230
Prunes, Stewed................................................... 232
Rusks, for Convalescents......................................... 235
Sangaree, Wine................................................... 231
Sherbet, Orange.................................................. 233
Sherbet, Strawberry.............................................. 233
Sponge Cake Pudding.............................................. 234
Syllabub......................................................... 231
Syllabub, White Wine............................................. 231
Tapioca Milk..................................................... 230
Tapioca Pudding.................................................. 231
Tartaric Acid Instead of Lemons.................................. 233
Toast Water...................................................... 228
Water Gruel, of Corn Meal or Oat Meal............................ 228
COFFEE, TEA, CHOCOLATE, ETC.
Chocolate, to make............................................... 236
Coffee........................................................... 237
Coffee Cream..................................................... 237
Tea, Green and Black............................................. 236
CANDIES AND CREAM DROPS
Almonds, to Blanch............................................... 240
Candy, Cream..................................................... 238
Candy, Cocoanut.................................................. 241
Candy, Molasses.................................................. 239
Candy, Pop-Corn.................................................. 238
Candy, Sugar..................................................... 240
Caramels, Boston................................................. 243
Caramels, Chocolate.............................................. 242
Chocolate Paste for Cake......................................... 239
Drops, Chocolate Cream........................................... 241
Drops, Lemon..................................................... 240
Drops, Sugar..................................................... 243
Everton Toffy.................................................... 240
Kisses, Chocolate................................................ 242
Kisses, Sugar.................................................... 243
PAGE
Louisiana Orange-Flower Macaroons................................ 239
Marsh-Mallow Paste............................................... 241
Pop-Corn Balls................................................... 241
CHEFS D'OEUVRE
Absinthe, How to Mix............................................. 249
Absinthe and Anisette............................................ 249
Absinthe and Sugar............................................... 249
Biscuit Glace for Twenty......................................... 254
Bouille-abaisse.................................................. 252
Brule, Grand, a la Boulanger..................................... 245
Brule, Petit..................................................... 246
Browned Snipe a la Fauvet........................................ 253
Cocktail, Champagne.............................................. 249
Cocktail, New Orleans style...................................... 248
Cocktail, Royal (Moran's Own).................................... 247
Cocktail, Spoon.................................................. 248
Crayfish Bisque a la Creole...................................... 252
Gin Fiz, No. 1................................................... 247
Gin Fiz, No. 2................................................... 247
Juleps, Mint..................................................... 249
Ponche Romaine................................................... 247
Pousse Cafe, No. 1............................................... 250
Pousse Cafe, No. 2............................................... 250
Pousse Cafe, No. 3............................................... 250
Pousse Cafe, No. 4............................................... 250
Punch, Fancy..................................................... 248
Punch, Jamaica Rum............................................... 247
Punch, Parlor (Moran's).......................................... 247
Punch, Whiskey, Plain............................................ 248
Red Snapper a la Chambord........................................ 251
Rum, Hot Spiced.................................................. 250
Salade a la Russe................................................ 253
Soupe a la Reine................................................. 250
Squirts.......................................................... 249
Suississe........................................................ 250
Toddy, New Orleans............................................... 248
Toddy, Virginia.................................................. 248
Wines, The Service of............................................ 244
HINTS ON COOKING................................................. 255
HINTS ON HOUSE CLEANING
Fading, To Prevent............................................... 259
Fruit Stains..................................................... 259
Ivies for Inside Decorations..................................... 259
Soap Boiling, etc. .............................................. 257
Soap Hard, for Household Purposes................................ 258
Washing Mixture.................................................. 258
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