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Classic
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page vii
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CAKES.
Jumbals, ........................................................ 130
Macaroone, ...................................................... 131
To make drop biscuit, ........................................... 131
Tavern biscuit, ................................................. 131
Rusk, ........................................................... 131
Ginger bread, ................................................... 132
Plebeian ginger bread, .......................................... 132
Sugar ginger bread, ............................................. 132
Dough nuts- a yankee cake, ...................................... 133
Risen cake, ..................................................... 133
Pound cake, ..................................................... 133
Savoy, or spunge cake, .......................................... 134
A rich fruit cake, .............................................. 134
Naples biscuit, ................................................. 135
Shrewsbury cakes, ............................................... 135
Little plum cakes, .............................................. 135
Soda cakes, ..................................................... 136
To make bread, .................................................. 136
To make nice biscuit, ........................................... 137
Rice bread, ..................................................... 137
Mixed bread, .................................................... 137
Patent yeast, ................................................... 137
To prepare the cakes, ........................................... 138
Another method for making yeast, ................................ 138
Nice buns, ...................................................... 138
Muffins, ........................................................ 139
French rolls, ................................................... 139
Crumpets, ....................................................... 139
Apoquiniminc cakes, ............................................. 139
Batter cakes, ................................................... 140
Batter bread, ................................................... 140
Cream cakes, .................................................... 140
Soufle biscuits, ................................................ 140
Corn meal bread, ................................................ 141
Sweet potato buns, .............................................. 141
Rice woffles, ................................................... 141
Velvet cakes, ................................................... 141
Chocolate cakes, ................................................ 141
Wafers, ......................................................... 142
Buckwheat cakes, ................................................ 142
Observations on ice creams, ..................................... 142
Ice creams, ..................................................... 143
Vanilla cream, .................................................. 143
Raspberry cream, ................................................ 143 Page
Strawberry cream, ............................................... 144
Cocoa nut cream, ................................................ 144
Chocolate cream, ................................................ 144
Oyster cream, ................................................... 144
Iced jelly, ..................................................... 144
Peach cream, .................................................... 144
Coffee cream, ................................................... 145
Quince cream, ................................................... 145
Citron cream, ................................................... 145
Almond cream, ................................................... 146
Lemon cream, .................................................... 146
Lemonade iced, .................................................. 146
To make custard, ................................................ 146
To make a trifle, ............................................... 147
Rice blanc mange, ............................................... 147
Floating island, ................................................ 147
Syllabub, ....................................................... 148
COLD CREAMS.
Lemon cream, .................................................... 148
Orange cream, ................................................... 148
Raspberry cream, ................................................ 148
Tea cream, ...................................................... 149
Sago cream, ..................................................... 149
Barley cream, ................................................... 149
Gooseberry fool, ................................................ 149
To make slip, ................................................... 150
Curds and cream, ................................................ 150
Blanc mange, .................................................... 150
To make a hen's nest, ........................................... 151
Pheasants a-la-daub, ............................................ 151
Partridges a-la-daub, ........................................... 152
Chickens a-la-daub, ............................................. 152
To make savoury jelly, .......................................... 152
Turkey a-la-daub, ............................................... 153
Salmagundi, ..................................................... 153
An excellent relish after dinner, ............................... 153
To stew perch, .................................................. 154
PRESERVES.
Directions for making preserves, ................................ 154
To preserve cling-stone peaches, ................................ 155
Cling-stones sliced, ............................................ 156
Soft peaches, ................................................... 156
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