The dinner bell : a gastronomic manual teaching the mistress how to rule a dainty and thrifty cuisine, and the cook how to prepare a great variety of dishes with economy / edited by Fin Bec.

Date:
1878
Catalogue details

Licence: Public Domain Mark

Credit: The dinner bell : a gastronomic manual teaching the mistress how to rule a dainty and thrifty cuisine, and the cook how to prepare a great variety of dishes with economy / edited by Fin Bec. Source: Wellcome Collection.

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    SWEETS. To the housewife who has no command of plats sucres without help from cookery books, I should recommend Francatelli’s “ Royal Confectioner ” for ambitious occasions, and a most excellent American book for daily suggestions, viz., “ Breakfast, Dinner, and Tea,” an English edition of which is to be had. This American work teems with excellent sug- gestions, as, for instance, for “Gipsy’s Pudding”:— “ Cut stale cake in slices, and lay them in a pudding-dish. Wet them a little in wine [or with rhum or maraschino, baba-fashion—F. B.] Make a custard, and pour over the cake. Serve cold.” Here is an easy Southern Trifle. “ Take the weight of four eggs in powdered sugar, and the weight of two eggs in flour, to which add one teaspoonful of rose-water, and two table-spoonfuls of Madeira (or sherry). Beat the whites of four eggs until they froth, and the yolks