Licence: Public Domain Mark
Credit: Modern cookery for private families / by Eliza Acton. 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.
26/722
![Good Yorkshire Pudding .... 440 Common Yorkshire Pudding . . . 441 Normandy Pudding iffood) . . , ib. Common baked Rmsin Pudding , . ib. A richer baked Raisin PudOmg , 443 Psgj Tlie Poor Author’s Pudding . . .413 Pudding A la Paysanne {cheap and goal] . ib. The Curate’s Pudding . . . . ib. A light baked Batter Pudding. , 443 CHAPTEE XXII. EGGS AND MILK. To preserve Eggs fresh for many weeks . 444 To cook Eggs in the shell without boiling tliem {an admirable receipt) . . 445 To boil Eggs in the shell . . . ib. To dress the Eggs of the Guinea Fowl and Bantam . . . . ^ 446 To dress Turkeys Eggs .... 44>7 Forced Turkeys* Eggs (or Swans’), an excellent entremets ... ib. To boil a Swan’s Egg hard . . . 448 Swan’s Egg en Salade . . To poach Eggs of different kinds . . 4i9 Poached Eggs with Gravy {(Enfs PoeJUs au Jus. Entremets,) . . , ib. (Eufs au Flat 450 Milk and Cream ib. Devonsliire, or Clotted Cream . . , 451 Du halt a Madame ib. Curds and Whey . ... ib. Devonshire Junket . . 452 CHAPTEE XXIII. BWEET DISHES, OK ENTEEMETS. To prepare Calf’s Feet Stock . . . 453 To clarify Calf’s Feet Stock . . . 454 To clarify Isinglass ib. Spinach Green, for colouring Sweet Dishes, Confectionary, or Soups . 455 Pcepai'cd Apple or Quince J nice . . 456 Cocoa-nut flavoured Milk (for Sweet Dishes, &c.) ’b. Remarks upon Compotes of Fruit, or Fniit stewed in Syrup . . . . ib. Compote of Rhubarb .... 457 of Green Currants . . . ib. of Green Gooseberries . . ib. of Green Apricots . . . ib. oi Red Currants . . . ib. of Raspberries .... 4.58 ■ of Kentish or Flemish Cherries ib. of MoreUa Clierries . . . ib. of the green Magnum Bonum, or Mogul Plum . . . . ib. of Damsons . . . . ib. of ripe Magnum Bonums, or Mogul Plums ib. of the Sheplierd’s and other Bullaces ib. of Siberian Crabs . . . ib. of Peaches . . . 459 Another receipt for stewed Peaches . ib. Compote of Barberries for Dessert . . ib. Black Caps, par excellence (for tlie Second Com'se, or for Dessert) . . . 460 Qdteau de Pommes ib. Gateau of mixed Fruits (good) . . . 461 Calf’s Feet Jelly (entremets) , . . ib. Another receipt for Calf’s Feet Jelly . 462 Modern vsileties of Ctilf s Feet Jelly 463 Apple Calf’s Feet Jelly . Orange Calf’s Feet Jelly (Author’s receipt) Orange Isinglass J elly . Very fine Orange Jelly (Sussex Place re- ceipt) . . Oranges filled with Jelly. . . . Lemon Calf’s Feet J elly .... Constantia J elly Rliubai’b Isinglass JeUy original receipt) (good) Strawberry Isinglass JeUy Fancy J ellics, and J elly in Belgrave moidd Queen Mab’s Pudding (an elegant summer dish) Nesselrode Cream Creme a la Comlesse, or the Countess’s Cream An excellent Trifle Swiss Cream, or Trifle (very good) . Tipsy Cake, or Brandy Trifle . Chantilly Basket filled with whipped Cream and fresh Strawberries . Very good Lemon Cream, made without Cream Fruit Creams, and Italian Creams . Very superior whipped Syllabulis . Good common Blanc-mange, or Blanc Manger (Author’s receipt) Richer Blanc-mange .... Jaumange, or Jaune Manger; sometimes called Dutch llummery . Extremely good Strawberry Blanc-mange, or Bavarian Cream .... Quince Blanc-mange (delicious) Quince Blanc-niail^e, with Almond Cream Apricot Blanc-mange, or Crime Parisimne 464 ib. 465 ib. 466 467 ib. 468 ib. ■169 47b 471 472 473 11). 474 ib. 475 ib. 476 ib. 477 ib ib. 473 lb. 479](https://iiif.wellcomecollection.org/image/b21539340_0026.jp2/full/800%2C/0/default.jpg)
