A new system of domestic cookery : formed upon principles of economy, and adapted to the use of private families / by a lady (Mrs. Rundell).

  • Rundell, Maria Eliza Ketelby, 1745-1828.
Date:
1853
Catalogue details

Licence: Public Domain Mark

Credit: A new system of domestic cookery : formed upon principles of economy, and adapted to the use of private families / by a lady (Mrs. Rundell). Source: Wellcome Collection.

Provider: This material has been provided by The University of Leeds Library. The original may be consulted at The University of Leeds Library.

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    Bakings. Page .. 160 Pastry. Rich puff paste . A less rich paste Crust for venison pasty Rich paste for sweets Rich paste for relishing things.. Potatoe paste.. Raised crusts for custards or fruits. Excellent short crusts, three ways of making them., A very tine erust for orange- cheese-cakes, or sweet-meats, when wanted to he particularly nice Observations on pastry Remarks on using preserved fruits iu pastry Apple pie, 1G3. Hot apple pie.. Cherry pie CutTant. pie Mince pie, 163. Without meat . Lemon mince pies - Egg mince pics Currant and raspberry pie or tart Light paste for tarts and cheese- cakes Icing for tarts Pippin tarts Prune tart •• Orange tart Codim tart Rhubarb tart Raspberry tart with cream...... Orange tart Fried patties Oyster patties, 167. The same, or small pie ...... Lobster patties Podovies, or beef patties Veal patties Turkey patties Sweet patties...... Patties resembling mince-pies.. Apple puffs Lemon puffs Cheese puffs Excellent light puffs To prepare venison for pasty.... Venison pasty A pasty of beef or mutton to eat as well as venison.... Potatoe pasty Cheap and excellent custards.. Rich custards Baked custard Lemon custard.... Almond custard Cheesecakes. 173. A plainer way, 173. Another way 160 160 160 161 161 161 161 162 162 162 163 163 163 163 164 164 164 163 165 165 165 165 165 166 166 166 166 167 167 168 168 168 168 168 168 169 K9 169 169 170 170 171 171 172 172 172 172 173 173 Pag3 Lemon cheesecakes, 173. An- other way 74 Orange cheesecakes 174 Potatoe cheesecakes 174 Almond cheesecakes, three ways 175 Dough nuts 175 Tippling cake 175 Royal paste, called “ au Choux 176 PART VII. VECSTSBLES. Observations on dressing vege- tables J7 To boil vegetables green How to boil vegetables green in hard water 177 Vegetable marrow, to boil or slew 177 To keep green peas 177 To keep green peas a3 practised in the emperor of Russia’s kitchen Bailed peas |78 To stew green peas J78 To stew old peas To dress artichokes I' Artichoke-bottoms 179 Jerusalem artichokes 1/9 To stew cucumbers. 179 Anothor way 179 To stew onions L-* Roast onions To stew celery It'd To boil cauliflowers ISO Cauliflower in white sauce 180 To dress cauliflower and Par- To dress brocoli ]®{ Spinach * To dress beans *”} Fricasseed Windsor beans...... |8I French beans J®J To stew red cabbage, three ways Irfl Mushrooms J®, To stew sorrel for fricandcau and roast meat j{~ French salad !/ Lobsler salad To boil potatoes f™ To broil potatoes '7* To mast potatoes J®; To fry potatoes To niasn potatoes J Carrots ik'J To stew carrots To mash par-nips j™ Fricassee of parsnips 18.> To dress chardoons 18j Beet-roots • ■■••••••• Frying herbs, as dressed in Sta,- fordshire J®® Sea-cale 1