Modern cookery for private families

459 Peaches _Compote_ of Barberries for 459 Dessert Black Caps, _par excellence_ 460 (for the Second Course, or for Dessert) _Gâteau de Pommes_ 460 _Gâteau_ of mixed Fruits 461 (_good_) Calf’s Feet Jelly 461 (_entremets_) Another receipt for Calf’s 462 Feet Jelly Modern varieties of Calf’s 463 Feet Jelly Apple Calf’s Feet Jelly 464 Orange Calf’s Feet Jelly 464 (_Author’s receipt_) Orange Isinglass Jelly 465 Very fine Orange Jelly 465 (_Sussex Place receipt_) Oranges filled with Jelly 466 Lemon Calf’s Feet Jelly 467 Constantia Jelly 467 Rhubarb Isinglass Jelly 468 (_Author’s original receipt_) (_good_) Strawberry Isinglass Jelly 468 Fancy Jellies, and Jelly in 469 Belgrave mould Queen Mab’s Pudding (_an 470 elegant summer dish_) _Nesselróde_ Cream 471 _Crême à la Comtesse_, or the 472 Countess’s Cream An excellent Trifle 473 Swiss Cream, or Trifle (_very 473 good_) Tipsy Cake, or Brandy Trifle 474 Chantilly Basket filled with 474 whipped Cream and fresh Strawberries Very good Lemon Cream, made 475 without Cream Fruit Creams, and Italian 475 Creams Very superior whipped 476 Syllabubs Good common Blanc-mange, or 476 _Blanc Manger_ (_Author’s receipt_) Richer Blanc-mange 477 _Jaumange_, or _Jaune Manger_; 477 sometimes called Dutch Flummery Extremely good Strawberry 477 Blanc-mange, or Bavarian Cream Quince Blanc-mange 478 (_delicious_) Quince Blanc-mange, with 478 Almond Cream Apricot Blanc-mange, or _Crême 479 Parisienne_ Currant Blanc-mange 479 Lemon Sponge, or Moulded Lemon 480 Cream An Apple Hedgehog, or 480 _Suédoise_ Imperial Gooseberry-fool 480 Very good old-fashioned boiled 481 Custard 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 485 green Gooseberries Creamed Spring Fruit, or 486 Rhubarb Trifle _Meringue_ of Pears, or other 486 fruit An Apple Charlotte, or 486 _Charlotte de Pommes_ Marmalade for the Charlotte 487 A Charlotte _à la Parisienne_ 486 A Gertrude _à la Créme_ 486 _Pommes au Beurre_ (Buttered 488 Apples) (_excellent_) _Suédoise_ of Peaches 488 Aroce Doce, or Sweet Rice _à 489 la Portugaise_ Cocoa