Modern cookery for private families by Eliza Acton

SWEET DISHES, OR ENTREMETS. Page To prepare Calf’s Feet Stock 453 To clarify Calf’s Feet Stock 454 To clarify Isinglass 454 Spinach Green, for colouring 455 Sweet Dishes, Confectionary, or Soups Prepared Apple or Quince Juice 456 Cocoa-nut flavoured Milk (for 456 Sweet Dishes, &c.) Remarks upon _Compotes_ of 456 Fruit, or Fruit stewed in Syrup _Compote_ of Rhubarb 457 —— of Green Currants 457 —— of Green Gooseberries 457 —— of Green Apricots 457 —— of Red Currants 457 —— of Raspberries 458 —— of Kentish or Flemish 458 Cherries —— of Morella Cherries 458 —— of the green Magnum Bonum, 458 or Mogul Plum —— of Damsons 458 —— of ripe Magnum Bonums, or 458 Mogul Plums —— of the Shepherd’s and other 458 Bullaces —— of Siberian Crabs 458 —— of Peaches 459 Another receipt for stewed 459 Peaches _Compote_ of Barberries for 459 Dessert Black Caps, _par excellence_ 460 (for the Second Course, or for Dessert) _Gâteau de Pommes_ 460 _Gâteau_ of mixed Fruits 461 (_good_) Calf’s Feet Jelly 461 (_entremets_) Another receipt for Calf’s 462 Feet Jelly Modern varieties of Calf’s 463 Feet Jelly Apple Calf’s Feet Jelly 464 Orange Calf’s Feet Jelly 464 (_Author’s receipt_) Orange Isinglass Jelly 465 Very fine Orange Jelly 465 (_Sussex Place receipt_) Oranges filled with Jelly 466 Lemon Calf’s Feet Jelly 467 Constantia Jelly 467 Rhubarb Isinglass Jelly 468 (_Author’s original receipt_) (_good_) Strawberry Isinglass Jelly 468 Fancy Jellies, and Jelly in 469 Belgrave mould Queen Mab’s Pudding (_an 470 elegant summer dish_) _Nesselróde_ Cream 471 _Crême à la Comtesse_, or the 472 Countess’s Cream An excellent Trifle 473 Swiss Cream, or Trifle (_very 473 good_) Tipsy Cake, or Brandy Trifle 474 Chantilly Basket filled with 474 whipped Cream and fresh Strawberries Very good Lemon Cream, made 475 without Cream Fruit Creams, and Italian 475 Creams Very superior whipped 476 Syllabubs Good common Blanc-mange, or 476 _Blanc Manger_ (_Author’s receipt_) Richer Blanc-mange 477 _Jaumange_, or _Jaune Manger_; 477 sometimes called Dutch Flummery Extremely good Strawberry 477 Blanc-mange, or Bavarian Cream Quince Blanc-mange 478 (_delicious_) Quince Blanc-mange, with 478 Almond Cream Apricot Blanc-mange, or _Crême 479 Parisienne_ Currant Blanc-mange 479 Lemon Sponge, or Moulded Lemon 480 Cream An Apple Hedgehog, or 480 _Suédoise_ Imperial Gooseberry-fool 480 Very good old-fashioned boiled 481 Custard Rich boiled Custard 481 The Queen’s Custard 481 Currant Custard 482 Quince or Apple Custards 482 The Duke’s Custard 482 Chocolate Custards 483 Common baked Custard 483 A finer baked Custard 483 French Custards or Creams 484 German Puffs 484 A _Meringue_ of Rhubarb, or 485 green Gooseberries Creamed Spring Fruit, or 486 Rhubarb Trifle _Meringue_ of Pears, or other 486 fruit An Apple Charlotte, or 486 _Charlotte de Pommes_ Marmalade for the Charlotte 487 A Charlotte _à la Parisienne_ 486 A Gertrude _à la Créme_ 486 _Pommes au Beurre_ (Buttered 488 Apples) (_excellent_) _Suédoise_ of Peaches 488 Aroce Doce, or Sweet Rice _à 489 la Portugaise_ Cocoa Nut _Doce_ 490 Buttered Cherries (_Cerises au 490 Beurre_) Sweet Macaroni 490 Bermuda Witches 491 _Nesselróde_ Pudding 491 Stewed Figs (_a very nice 492 Compote_)