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The pudding and pastry book

Chapter 257: Index
By Elizabeth Douglas
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About This Book

An organized collection of tested recipes and practical techniques for sweets, puddings, and pastries, arranged in sections covering milk puddings, boiled and baked custards, fruit dishes, pancakes, fritters, omelets, soufflés, hot and cold puddings, sauces, jellies, creams, pastry, tarts, pies and ices. The general directions give detailed guidance on measuring, mixing methods, baking, boiling and steaming puddings, bain-marie use, gelatine handling, whipping cream and making meringues, plus tips for preparing ingredients. Recipes favor dainty simplicity and provide clear measurements and preparation notes for household dessert and pastry making.

Index

  • Albemarle Pudding, 66.
  • Almonds, to blanch, 4.
  •     ” to pound, 4.
  • Almond Soufflé, 62.
  •     ” Tartlets, 129.
  • Apple and Apricot Charlotte, 66.
  • Apple Custard, 67.
  •     ” Pie, 137.
  • Apples, Baked, 26.
  •     ” Stewed, 29.
  • Apple and Tapioca Pudding, 7.
  • Bain Marie, 3.
  • Baked Apples, 26.
  •     ” Bananas, 26.
  • Bavarian Cream, 98.
  • Biscuit Paste, 127.
  • Boiled Puddings, 2.
  • Bread and Butter Pudding, 7.
  • Bread Pudding, 8.
  •     ” and Rum Pudding, 68.
  • Brown Bread Cream Ice, 147.
  • Butter, How to beat, 5.
  • Calf’s Foot Jelly, 91.
  • Caramel Mousse, 157.
  • Charlotte Russe, 110.
  • Chartreuse of Orange, 100.
  •     ” Strawberries, 101.
  • Cherry Pudding, 68.
  •     ” Water Ice, 151.
  • Chestnut Cream, 102.
  •     ”   ” Ice, 148.
  •     ” Mousse, 157.
  • Chocolate Bavarois, 103.
  •     ” Blanc Mange, 110.
  •     ” Cream Tartlets, 130.
  •     ” to melt, 3.
  •     ” Parfait, 159.
  •     ” Soufflé, 55, 62, 63.
  • Christmas Plum Pudding, 69, 70.
  • Citron Puddings, 73.
  • Claret Jelly, 92.
  • Cocoanut Pie, 137.
  • Coffee Cream Ice, 148.
  •     ” Parfait, 159.
  •     ” Soufflé, 55.
  • Coloured Sugars, 164.
  • Cornflour Pudding, 111.
  • Cranberry Jelly, 92.
  • Cream and Fruit Tartlets, 131.
  •     ” Ices, 146-149.
  •     ” Ice with hot Soufflé, 161.
  • Creams, 98-108.
  • Cream Soufflé, 64.
  •     ” Tartlets, 130.
  •     ” Whip, 112.
  •     ” to whip, 3.
  • Crème aux Fruits, 103.
  •     ” Brûlée, 22.
  •     ” Hollandaise, 104.
  •     ” Renversée, 23.
  • Currants, to clean, 2.
  • Custard Pie, 138.
  • Custards, Baked, 20-24.
  •     ” Boiled, 15-17.
  • Danish Pudding, 112.
  • Dutch Apple Cake, 70.
  • Fig Pudding, 71.
  • Figs, Stewed, 30.
  • Flaming Peaches, 27.
  • Foam Omelet, 51.
  • French Pancakes, 38.
  • Friar’s Omelet, 71.
  • Fritters, 42-47.
  • Frozen Fruit, 158.
  •     ” Macedoine of Fruit, 151.
  •     ” Punch, 152.
  • Fruit Cream Ice, 148.
  •     ” Fritters, 43.
  •     ” Salad, 33.
  •     ” Stewed, 28.
  •     ” Tartlets, 132.
  •     ” Water Ice, 152.
  • Garnish for Custards, 14.
  • Gâteau de Riz, 9.
  • Gelatine, 3.
  •     ” Jelly, 91.
  • Gelée Fouettée, 93.
  • Ginger Pudding, 72.
  •     ” ”, 113.
  • Gooseberry Fool, 113.
  •     ” Pudding, 72.
  • Grated Pine-apple, 27.
  • Henriettes, 44.
  • Italian Mousse, 73.
  • King’s Soufflé, 121.
  • Lemon Cheesecakes, 132.
  •     ” Froth, 93.
  •     ” Pie, 138, 139.
  •     ” Soufflé, 64, 114.
  •     ” Sugar, 164.
  •     ” Water-Ice, 153.
  • Macedoine of Fruit, Frozen, 151.
  • Maraschino Jelly, 94.
  •     ” Punch, 153.
  •     ” Soufflé, 56.
  • Marmalade Pudding, 74.
  • Marrons à la Célestine, 114.
  • Measuring, 1.
  • Meringue for Puddings, 4.
  • Meringues, 115.
  •     ” Chocolate, 111.
  • Milk Jelly, 116.
  • Mincemeat, 133.
  •     ” 140.
  •     ” 141.
  • Miroton, 27.
  • Mock Mincemeat, 141.
  • Mousse aux fruits givrés, 116.
  • Mousse à la Mangara, 74.
  • Mousses, Frozen, 157.
  • Nesselrode Pudding, 158.
  • Noyau Cream, 105.
  • Omelette Soufflée, 56.
  • Omelets, 50-52.
  • Orange Baskets, 94.
  •     ” Charlotte, 117.
  •     ” and Cocoanut Salad, 34.
  •     ” Cream, 105.
  •     ” Fritters, 44.
  •     ” Jelly, 94.
  •     ” Omelet, 51.
  •     ” Salad, 34.
  •     ” Sugar, 164.
  •     ” Tartlets, 133.
  •     ” Water-Ice, 154.
  • Pain aux Fruits, 117.
  • Palace Pudding, 75.
  • Pancakes, 37-39.
  • Parfaits, 159.
  • Pastry, 125-127.
  • Peaches, Stewed, 30.
  • Pears,   ”, 31, 32.
  • Pies, 137-141.
  • Pine-apple Fritters, 45.
  •     ” Grated, 27.
  •     ” Meringue, 118.
  •     ” Pie, 141.
  •     ” and Rice Mould, 75.
  •     ” Salad, 34.
  •     ” Water-Ice, 154.
  • Pines on Horseback, 118.
  • Plain Rice Pudding, 10.
  • Plum Pudding, 76.
  • Portuguese Fritters, 45.
  • Prune Jelly, 95.
  • Queen of Puddings, 119.
  • Raisins, to stone, 2.
  • Raspberry Cream, 108.
  •     ” Water Ice, 155.
  • Rhenish Cream, 106.
  • Rhubarb Jelly, 95.
  • Rice Cream, 9, 107.
  •     ” Pancakes, 39.
  •     ” Pudding with Apples, 10.
  •     ” Soufflé, 11.
  • Rum Omelet, 52.
  •     ” Tutti Frutti, 28.
  • Sauces, 80-87.
  • Soufflé Fritters, 46.
  •     ” Frozen, 161.
  •     ” Puddings, 62-64.
  •     ” Royal, 57.
  • Soufflés, 55-59.
  • Spanish Cream, 120.
  • Stewed Apples, 29.
  •     ” Figs, 30.
  •     ” Fruit, 28.
  •     ” Peaches, 30.
  •     ” Pears, 31, 32.
  •     ” Prunes, 32.
  • Strawberry Cream, 108.
  •     ” Cream-Ice, 149.
  •     ” Fritters, 47.
  • ” Ice, 160.
  •     ” Mousse, 160.
  •     ” Punch, 155.
  • Strawberries and Cream, 33.
  • Strawberry Shortcake, 77.
  •     ” Soufflé, 58.
  •     ” Sponge, 120.
  •     ” Tartlets, 134.
  • Suet, to chop, 2.
  • Sugared Fruits, 165.
  • Sultanas, 2.
  • Sweet Omelet, 50.
  • Syrup, 151.
  • Table of Measures, 1.
  • Tapioca Pudding, 11, 12.
  • Tartlets, 129-134.
  • Tutti Frutti, 149.
  • Vanilla and Chocolate Soufflé, 161.
  • Vanilla Soufflé, 58.

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