Page:The Virginia Housewife or, Methodical Cook, Mary Randolph, 1836.djvu/13

CAKES.
Jumbals,		130
Macaroone,		131
To make drop biscuit,		131
Tavern biscuit,		131
Rusk,		131
Ginger bread,		132
Plebeian ginger bread,		132
Sugar ginger bread,		132
Dough nuts—a yankee cake,		133
Risen cake,		133
Pound cake,		133
Savoy, or spunge cake,		134
A rich fruit cake,		134
Naples biscuit,		135
Shrewsbury cakes,		135
Little plum cakes,		135
Soda cakes,		136
To make bread,		136
To make nice biscuit,		137
Rice bread,		137
Mixed bread,		137
Patent yeast,		137
To prepare the cakes,		138
Another method for making yeast,		138
Nice buns,		138
Muffins,		139
French rolls,		139
Crumpets,		139
Apoquinimine cakes,		139
Batter cakes,		140
Batter bread,		140
Cream cakes,		140
Soufle biscuits,		140
Corn meal bread,		141
Sweet potato buns,		141
Rice woffles,		141
Velvet cakes,		141
Chocolate cakes,		141
Wafers,		142
Buckwheat cakes,		142
Observations on ice creams,		142
Ice creams,		143
Vanilla cream,		143
Raspberry cream,		143
Strawberry cream,		144
Cocoa nut cream,		144
Chocolate cream,		144
Oyster cream,		144
Iced jelly,		144
Peach cream,		144
Coffee cream,		145
Quince cream,		145
Citron cream,		145
Almond cream,		146
Lemon cream,		146
Lemonade iced,		146
To make custard,		146
To make a trifle,		147
Rice blanc mange,		147
Floating island,		147
Syllabub,		148
COLD CREAMS.
Lemon cream,		148
Orange cream,		148
Raspberry cream,		148
Tea cream,		149
Sago cream,		149
Barley cream,		149
Gooseberry fool,		149
To make slip,		150
Curds and cream,		150
Blanc mange,		150
To make a hen’s nest,		151
Pheasants a-la-daub,		151
Partridges a-la-daub,		151
Chickens a-la-daub,		151
To make savoury jelly,		152
Turkey a-la-daub,		153
Salmagundi,		153
An excellent relish after dinner,		153
To stew perch,		154
PRESERVES.
Directions for making preserves,		154
To preserve cling-stone peaches,		155
Cling-stones sliced,		156
Soft peaches,		156