Mrs. Beeton
Mrs. Beeton's Dictionary of Every-Day Cookery
The "All About It" Books
Published by Good Press, 2019
EAN 4057664649294
Table of Contents
ALMOND PASTE, for Second-Course Dishes.
ALMOND PUDDING, Baked (very rich) .
ANCHOVIES, Potted, or Anchovy Butter.
APPLE CHARLOTTE, a very simple.
APPLE DUMPLINGS, Baked (Plain family Dish) .
APPLE JELLY, Clear, for immediate Eating.
APPLE JELLY, Thick, or Marmalade, for Entremets or Dessert Dishes.
APPLE PUDDING, Baked (Very Good) .
APPLE SAUCE, for Geese, Pork, &c.
APPLE SNOW (a pretty Supper Dish) .
APPLE TRIFLE (a Supper Dish) .
APPLES, Buttered (Sweet Entremets) .
APPLES and RICE (a Plain Dish) .
APPLES AND RICE (a pretty Dish of) .
APPLES, Compôte of (Soyer’s Recipe,—a Dessert Dish) .
APPLES, Flanc of; or Apples in a raised Crust. (Sweet Entremets.)
APPLES, Ginger (a pretty Supper or Dessert Dish) .
APPLES Iced, or Apple Hedgehog.
APPLES in Red Jelly (a pretty Supper Dish) .
APPLES, to preserve, in Quarters (in imitation of Ginger) .
APPLES, Stewed, and Custard (a pretty Dish for a Juvenile Supper) .