| Page |
| To prepare Calf’s Feet Stock | 453 |
| To clarify Calf’s Feet Stock | 454 |
| To clarify Isinglass | 454 |
| Spinach Green, for colouring Sweet Dishes, Confectionary, or Soups | 455 |
| Prepared Apple or Quince Juice | 456 |
| Cocoa-nut flavoured Milk (for Sweet Dishes, &c.) | 456 |
| Remarks upon Compotes of Fruit, or Fruit stewed in Syrup | 456 |
| 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 Cherries | 458 |
| —— of Morella Cherries | 458 |
| —— of the green Magnum Bonum, or Mogul Plum | 458 |
| —— of Damsons | 458 |
| —— of ripe Magnum Bonums, or Mogul Plums | 458 |
| —— of the Shepherd’s and other Bullaces | 458 |
| —— of Siberian Crabs | 458 |
| —— of Peaches | 459 |
| Another receipt for stewed Peaches | 459 |
| Compote of Barberries for Dessert | 459 |
| Black Caps, par excellence (for the Second Course, or for Dessert) | 460 |
| Gâteau de Pommes | 460 |
| Gâteau of mixed Fruits (good) | 461 |
| Calf’s Feet Jelly (entremets) | 461 |
| Another receipt for Calf’s Feet Jelly | 462 |
| Modern varieties of Calf’s Feet Jelly | 463 |
| Apple Calf’s Feet Jelly | 464 |
| Orange Calf’s Feet Jelly (Author’s receipt) | 464 |
| Orange Isinglass Jelly | 465 |
| Very fine Orange Jelly (Sussex Place receipt) | 465 |
| Oranges filled with Jelly | 466 |
| Lemon Calf’s Feet Jelly | 467 |
| Constantia Jelly | 467 |
| Rhubarb Isinglass Jelly (Author’s original receipt) (good) | 468 |
| Strawberry Isinglass Jelly | 468 |
| Fancy Jellies, and Jelly in Belgrave mould | 469 |
| Queen Mab’s Pudding (an elegant summer dish) | 470 |
| Nesselróde Cream | 471 |
| Crême à la Comtesse, or the Countess’s Cream | 472 |
| An excellent Trifle | 473 |
| Swiss Cream, or Trifle (very good) | 473 |
| Tipsy Cake, or Brandy Trifle | 474 |
| Chantilly Basket filled with whipped Cream and fresh Strawberries | 474 |
| Very good Lemon Cream, made without Cream | 475 |
| Fruit Creams, and Italian Creams | 475 |
| Very superior whipped Syllabubs | 476 |
| Good common Blanc-mange, or Blanc Manger (Author’s receipt) | 476 |
| Richer Blanc-mange | 477 |
| Jaumange, or Jaune Manger; sometimes called Dutch Flummery | 477 |
| Extremely good Strawberry Blanc-mange, or Bavarian Cream | 477 |
| Quince Blanc-mange (delicious) | 478 |
| Quince Blanc-mange, with Almond Cream | 478 |
| Apricot Blanc-mange, or Crême Parisienne | 479 |
| Currant Blanc-mange | 479 |
| Lemon Sponge, or Moulded Lemon Cream | 480 |
| An Apple Hedgehog, or Suédoise | 480 |
| Imperial Gooseberry-fool | 480 |
| Very good old-fashioned boiled Custard | 481 |
| 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 green Gooseberries | 485 |
| Creamed Spring Fruit, or Rhubarb Trifle | 486 |
| Meringue of Pears, or other fruit | 486 |
| An Apple Charlotte, or Charlotte de Pommes | 486 |
| Marmalade for the Charlotte | 487 |
| A Charlotte à la Parisienne | 486 |
| A Gertrude à la Créme | 486 |
| Pommes au Beurre (Buttered Apples) (excellent) | 488 |
| Suédoise of Peaches | 488 |
| Aroce Doce, or Sweet Rice à la Portugaise | 489 |
| Cocoa Nut Doce | 490 |
| Buttered Cherries (Cerises au Beurre) | 490 |
| Sweet Macaroni | 490 |
| Bermuda Witches | 491 |
| Nesselróde Pudding | 491 |
| Stewed Figs (a very nice Compote) | 492 |