Modern cookery for private families / by Eliza Acton.

  • Eliza Acton
Date:
1882
Catalogue details

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.

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    Pa^e Currant Blanc-manp:e .... 479 Lemon Sponge, or Moulded Lemon Cream 480 An Apple Hedgehog, or Suedoise . . ib. Imperial Gooseljcrry-fool . . . ib. Very good old-fashioiicd boiled Custard . 481 llich boiled Custaj*d . . . , ib. The Queen’s Custard . . . ib. Currant Custard 482 Quince or Apple Custards • . ib. The Luke’s Custm’d . . . . ib. Chocolate Custards 483 Common baked Custard .... ib. A finer baked Custard . . . . ib. rreucli Custards or Creams . . . 484 Ucniian Puffs ib. A Meringue of Rhubarb, or green Goose- berries 485 Creamed Spring Fruit, or Rliubai'b Trifle 486 Page Meringue of Pears, oi other frui> . • 486 Aji Apple Cliarlotte, or Cku*loiU de Fomnies ib. Marmalade for the Charlotte . . . 487 A Cluu'lotte a . . . ib. A Gertrude a la Creme . . . . ib. Fommes au Beiirre (Buttered Apples) {ex~ cellent) 488 Suedoise of Peaches ib. Aroce Loce, or Sweet Pace a la Fortu- gaise 489 Cocoa Nut Foce 490 Buttered Cherries [Cerises au Beurn'^ . ib. Sweet Macaroni , . ib. Bermuda 'Witches 491 NesselrSde Pudiling ... . ib. Stewed Figs (« very nice Compote) . . 492 CHAPTEE XXIY. PRESEUTES. General Remarks on tlie use and value of Preserved Fruits .... 493 A few General Rules and Directions for Preserving 496 To Extract the Juice of Plums for Jelly . 497 To weigh the Juice of Fruit , . .498 Rluibarb Jam ib. Green Goosebeny Jelly . . . ib. Green Gooseberry Jam (Jirm and of good colour) 499 To di’y green Gooseberries . . ib. Green Gooseberries for Tarts , . , ib. Red Gooseberry Jam .... 500 Very fine Gooseberry Jam . . . ib. Jelly of ripe Gooseberries . ib. Unmixed Goosebeny Jelly . . . 501 Gooseberry Paste ib. To diy ripe Gooseberries with Sugar . ib. Jam of Kentish or Flemish Cherries . 5o2 To diy Cherries with Sugar (a gidck and easy method) ib. Dried Cherries {superior receipt) . . 503 Clicrries diled without Sugar . . . ib. To dry Morelia Cherries .... 504 Common Cherry Cheese , . , ib. Cherry Paste {Fre7ick) .... ib. Strawberry Jam I'b. Strawberry Jelly, a very superior Pre- serve {new receipt) .... 505 Another very fine Strawberry Jelly . ib. To preserve Strawberries or Raspberries, for Creams or Ices, without ooiling . 606 Raspberry Jam ib. Very nch Raspberry Jam, or ]\Iarm!Uade ib. Good Red or Wlute Raspbeny Jam . 507 Raspberry Jelly for flavoui’ing Creams . ib. Another Raspberry Jelly {very good) , 508 Red Currant Jelly ib. Superlative Red Currant Jelly {Norman receipt) B09 French CiuTant Jelly . , . . ih. Delicious Red Currant Jam . . . 609 Very fine White Currant Jelly . . 510 MTute Currant Jam, a beautiful Preserve ib. Currant Paste ...... ib. I'ine Black Currant Jelly , . . 511 Common Black Cmrant Jelly . . . ib. Black Currant Jam and Marmalade . ib. Nursery Preserve 512 Another good common Preserve . . ib. A good Melange^ or mixed Preserve , 513 GroseilUe, (another good Preserve) . . ib. Superior Pine-apple Marmalade {a new receipt) ib. A fine Preserve of the green Orange Plum (sometimes called the Stonewood Plum) . . ... 514 Greengage Jam, or Maimalade . . 515 Preserve of the Magnum Bonum, or Mo- gul Plum ib. To dry or preserve Mogul Plums in syrup ib. Mussel Plum Cheese and Jelly . . 516 Apricot Marmalade ib. To dry Apricots {a quick and easy method) 517 Dried Apricots {French receipt) . . ib. Peach Jam, or Mamialade . . . 518 To preserve or to dry Peaches or Necta- rines (a/i eajy Damson Jam (tJery yoofi) . • • « 519 Damson Jelly ib. Damson or Red Plum Solid {good) . . ib. Excellent Damson Cheese . , . 520 Red Grape Jelly ib. English Guava {afirm^ clear^ bright Jelly). ib. Very fine Imperatrice Plum Marmalade . 521 To dry Imperatrice Plums {an easy me- thod) ib. To bottle Fruit for winter use . , 622 Apple Jelly ib. Exceedingly fine Apple Jelly , . , 623 Quince Jelly 524 Quince Mai’malade , . . ib.