Modern cookery for private families

Fritters 383 Apple, Peach, Apricot, or 384 Orange Fritters _Brioche_ Fritters 384 Potato Fritters (_Entremets_) 384 Lemon Fritters (_Entremets_) 384 _Cannelons_ (_Entremets_) 385 _Cannelons_ of _Brioche_ paste 385 (_Entremets_) _Croquettes_ of Rice 385 (_Entremets_) Finer _Croquettes_ of Rice 386 (_Entremets_) Savoury _Croquettes_ of Rice 386 (_Entrée_) _Rissoles_ (_Entrée_) 387 Very savoury _Rissoles_ 387 (_Entrée_) Small fried Bread Patties, or 387 _Croustades_ of various kinds Dresden Patties, or 387 _Croustades_ (_very delicate_) To prepare Beef Marrow for 388 frying _Croustades_, Savoury Toasts, &c. Small _Croustades_, or Bread 388 Patties, dressed in Marrow (_Author’s receipt_) Small _Croustades, à la Bonne 389 Maman_ (_the Grandmamma’s Patties_) Curried Toasts with Anchovies 389 To fillet Anchovies 389 Savoury Toasts 390 To choose Macaroni, and other 390 Italian Pastes To boil Macaroni 391 Ribbon Macaroni 391 Dressed Macaroni 392 Macaroni à la Reine 393 SEMOULINA AND POLENTA _à 393 l’Italienne_ (_Good_) (_To serve instead of Macaroni_) CHAPTER XX. BOILED PUDDINGS. Page General Directions 395 To clean Currants for Puddings 397 or Cakes To steam a Pudding in a common 397 stewpan or saucepan To mix Batter for Puddings 397 Suet Crust for Meat or Fruit 398 Pudding Butter Crust for Puddings 398 Savoury Puddings 399 Beef-steak, or John Bull’s 399 Pudding Small Beef-steak Pudding 400 Ruth Pinch’s Beef-steak 401 Pudding Mutton Pudding 401 Partridge Pudding (_very 401 good_) A Peas Pudding (_to serve with 401 Boiled Pork_) Wine-sauce for Sweet Puddings 402 Common Wine-sauce 402 Punch-sauce for Sweet Puddings 402 Clear arrow-root-sauce (_with 403 receipt for Welcome Guest’s Pudding_) A German Custard Pudding-sauce 403 A delicious German 403 Pudding-sauce Red Currant or Raspberry-sauce 404 (_good_) Common Raspberry-sauce 404 Superior Fruit Sauces for 404 Sweet Puddings Pine-apple Pudding-sauce 405 A very fine Pine-apple Sauce 405 or Syrup for Puddings, or other Sweet Dishes German Cherry-sauce 406 Common Batter Pudding 406 Another Batter Pudding 406 Black-cap Pudding 407 Batter Fruit Pudding 407 Kentish Suet Pudding 407 Another Suet Pudding 408 Apple, Currant, Cherry, or 408 other Fresh Fruit Pudding A common Apple Pudding 409 Herodotus’ Pudding (_A genuine 409 classical receipt_) The Publisher’s Pudding 410 Her Majesty’s Pudding