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Classic
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page VI
G.--RARE DISHES OF VARIOUS KINDS. 20
different Receipts . . . . . . . . . . 228-234
H.--HOT PUDDING. 43 receipts . . . . . . . 235-249
I.--SOUFFLE AND VARIOUS DISHES OF MAC-
ARONI AND NOODLES. 45 receipts . . . . 250-262
K.--CRULLERS, OMELETTES AND PANCAKES.
39 receipts . . . . . . . . . . . . . 263-272
L.--DISHES PREPARED WITH EGGS, MILK,
RICE OR CORNMEAL. 27 receipts . . . . 273-280
M.--JELLIES AND ICES. GENERAL DIRECTIONS . 281-284
I. Sour Jellies. 19 receipts . . . . . 284-291
II. Sweet Clear Jellies. 13 receipts . . 292-296
III. Ices. 10 receipts . . . . . . . . . 296-298
N.--VARIOUS COLD SWEET DISHES, SUCH AS
PUDDINGS, BLANC-MANGES, WHIPPED
CREAM, FRUIT SAUCES, AND WINE-,
MILK- AND FRUIT ICES. 62 receipts . . 299-315
O.--DUMPLINGS.
I. Dumplings for Soups and Fricasees.
21 receipts . . . . . . . . . . . 316-320
II. Dumplings to be eaten with Sauce or
Fruits. 25 receipts . . . . . . . 321-326
P.--COMPOTS OF FRESH AND DRIED FRUITS.
GENERAL DIRECTIONS . . . . . . . . . . 327-328
I. Fresh Fruits. 40 receipts . . . . . 328-336
II. Dried Fruits. 6 receipts . . . . . . 336-337
Q.--SALADS AND LETTUCES. 32 receipts . . . 338-349
R.--SAUCES.
I. Hot and Cold Sauces for Fish, Meat,
Vegetables and Potatoes. a. Hot
Sauces. 54 receipts . . . . . . . 350-361
b. Cold Sauces and Gravies. 15
receipts . . . . . . . . . . . . . 362-365
II. Wine-, Milk- and Fruit Sauces. 21
receipts . . . . . . . . . . . . . 365-369
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Classic
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