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Bee-hive Sauce. ✠
Brandy Sauce (hard.) ✠
White Wine Sauce (liquid.) ✠
Lemon Sauce. ✠
Milk Pudding Sauce. ✠
Cabinet Pudding Sauce. ✠
Fruit Pudding Sauce. ✠
Custard Sauce.
Jelly Sauce. ✠
Sweetened Cream (cold.)
Cream Sauce (hot.) ✠
Jelly Sauce. (No. 2) . ✠
Custards, Blanc-Mange, Jellies, and Creams.
Boiled Custard. ✠
Almond Custards.
Quaking Custard. ✠
Floating Island. ✠
Spanish Cream. ✠
Bavarian Cream (Very fine.) ✠
Snow Custard. ✠
Baked Custard. ✠
French Tapioca Custard. ✠
Tapioca Blanc-mange. ✠
Sago Blanc-mange.
Corn-Starch Blanc-mange. ✠
Farina Blanc-mange
Arrowroot Blanc-mange. ✠
Almond Blanc-mange. ✠
Neapolitan Blanc-mange. ✠
Jaune-mange. ✠
Velvet Blanc-mange. ✠
Chocolate Blanc-mange.
Charlotte Russe. ✠
Or,
A Tipsy Charlotte. ✠
Chocolate Charlotte Russe. ✠
Flummery.
Gelatine Charlotte Russe. (Very nice.) ✠
Whipped Syllabubs.
Gooseberry Fool.
Cream Méringues.
Calf’s-Foot Jelly.
Wine Jelly. ✠
Cider Jelly. ✠
Bird’s Nest in Jelly. ✠
Wine Jelly (boiled.)
Orange Jelly. ✠
Variegated Jelly. ✠
Ice-cream and other Ices.
Self-freezing Ice-Cream. ✠
Chocolate Ice-cream. ✠
Almond Ice-cream.
Coffee Ice-cream.
Italian Cream. ✠
Lemon Ice-cream. ✠
Pine-apple Ice-cream. ✠
Peach Ice-cream ✠
Raspberry or Strawberry Скачать книгу