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Classic
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page 515
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Cranberry Pie............................... 298
Cranberry Tart Pie.......................... 298
Gooseberry Pie.............................. 298
Stewed Pumpkin or Squash for Pies........... 298
Baked Pumpkin or Squash for Pies............ 299
Pumpkin Pie. No. 1.......................... 299
Pumpkin Pie. No. 2.......................... 299
Pumpkin Pie, without Eggs................... 299
Squash Pie.................................. 299
Sweet Potato Pie............................ 299
Cooked Meat for Mince Pies.................. 300
Mince Pies. No. 1........................... 300
Mince Pies. No. 2........................... 300
Mock Mince-meat, without Meat............... 301
Fruit Turnover. (Suitable for Picnics.)..... 301
Plum Custard Tartlets....................... 301
Lemon Tartlets. No. 1....................... 301
Lemon Tartlets. No. 2....................... 302
Orange Tartlets............................. 302
Meringue Custard Tartlets................... 302
Berry Tarts................................. 303
Cream Strawberry Tarts...................... 303
Green Gooseberry Tart....................... 303
Cocoanut Tarts.............................. 303
Chocolate Tarts............................. 303
Maids of Honor.............................. 304
German Fruit Pie............................ 304
Apple Tarts................................. 304
Cream Tarts................................. 304
Open Jam Tarts.............................. 305
Chess Cakes................................. 305
CUSTARDS, CREAMS, AND DESSERTS.
Soft Caramel Custard........................ 306
Baked Custard............................... 306
Cup Custard................................. 307
Boiled Custard.............................. 307
Boiled Custard, or Mock Cream............... 307
French Custard.............................. 307
German Custard.............................. 308
Apple Custard............................... 308
Almond Custard. No. 1....................... 308
Almond Custard. No. 2....................... 309
Snowball Custard............................ 309
Baked Cocoanut Custard...................... 309
Whipped Cream. No. 1........................ 309
Whipped Cream. No. 2........................ 310
Spanish Cream............................... 310
Bavarian Cream.............................. 310
Strawberry Bavarian Cream................... 310
Golden Cream................................ 311
Chocolate Cream. No.1....................... 311
Chocolate Cream or Custard. No. 2........... 311
Lemon Cream. No. 1.......................... 311
Lemon Cream. No. 2.......................... 312
Lemon Cream. No. 3.......................... 312
Orange Cream................................ 312
Solid Cream................................. 312
Banana Cream................................ 313
Tapioca Cream Custard....................... 313
Peach Cream. No. 1.......................... 313
Peach Cream. No. 2.......................... 313
Italian Cream............................... 313
Snow Cream.................................. 314
Mock Ice.................................... 314
Peach Meringue.............................. 314
Apple Float................................. 314
Syllabub.................................... 315
Cream for Fruit............................. 315
Strawberry Sponge........................... 315
Lemon Sponge................................ 315
Apple Snow.................................. 316
Quince Snow................................. 316
Orange Trifle............................... 316
Lemon Trifle................................ 316
Fruit Trifle................................ 316
Grape Trifle................................ 317
Apple Trifle................................ 317
Peach Trifle................................ 317
Gooseberry Trifle........................... 317
Lemon Honey................................. 317
Floating Islands............................ 318
Floating Island............................. 318
Tapioca Blanc Mange......................... 318
Blanc Mange. No. 1.......................... 318
Blanc Mange. No. 2.......................... 319
Chocolate Blanc Mange....................... 319
Corn-starch Blanc Mange..................... 319
Fruit Blanc Mange........................... 319
Orange Charlotte............................ 320
Strawberry Charlotte........................ 320
Charlotte Russe. (Fine.).................... 320
Charlotte Russe............................. 320
Another Charlotte Russe..................... 321
Plain Charlotte Russe....................... 321
Plain Charlotte Russe. No. 2................ 322
Naple Biscuits, or Charlotte Russe.......... 322
Economical Charlotte Russe.................. 322
Tipsy Charlotte............................. 322
Orange Charlotte............................ 323
Burnt Almond Charlotte...................... 323
Charlotte Russe, with Pineapple............. 323
Country Plum Charlotte...................... 324
Velvet Cream, with Strawberries............. 324
Corn-starch Meringue........................ 324
Washington Pie.............................. 324
Cream Pie. No. 2............................ 324
Dessert Puffs............................... 325
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Classic
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