| Page |
| Soufflés | 377 |
| Louise Franks’ Citron Soufflé | 378 |
| A Fondu, or Cheese Souffle | 379 |
| Observations on Omlets, Fritters, &c. | 380 |
| A common Omlet | 380 |
| An Omlette Soufflé (second course, remove of roast) | 381 |
| Plain Common Fritters | 381 |
| Pancakes | 382 |
| Fritters of Cake and Pudding | 382 |
| Mincemeat Fritters | 383 |
| Venetian Fritters (very good) | 383 |
| Rhubarb Fritters | 383 |
| Apple, Peach, Apricot, or Orange Fritters | 384 |
| Brioche Fritters | 384 |
| Potato Fritters (Entremets) | 384 |
| Lemon Fritters (Entremets) | 384 |
| Cannelons (Entremets) | 385 |
| Cannelons of Brioche paste (Entremets) | 385 |
| Croquettes of Rice (Entremets) | 385 |
| Finer Croquettes of Rice (Entremets) | 386 |
| Savoury Croquettes of Rice (Entrée) | 386 |
| Rissoles (Entrée) | 387 |
| Very savoury Rissoles (Entrée) | 387 |
| Small fried Bread Patties, or Croustades of various kinds | 387 |
| Dresden Patties, or Croustades (very delicate) | 387 |
| To prepare Beef Marrow for frying Croustades, Savoury Toasts, &c. | 388 |
| Small Croustades, or Bread Patties, dressed in Marrow (Author’s receipt) | 388 |
| Small Croustades, à la Bonne Maman (the Grandmamma’s Patties) | 389 |
| Curried Toasts with Anchovies | 389 |
| To fillet Anchovies | 389 |
| Savoury Toasts | 390 |
| To choose Macaroni, and other Italian Pastes | 390 |
| To boil Macaroni | 391 |
| Ribbon Macaroni | 391 |
| Dressed Macaroni | 392 |
| Macaroni à la Reine | 393 |
| Semoulina and Polenta à l’Italienne (Good) (To serve instead of Macaroni) | 393 |