Eggs, Cheese & Dairy
A B C D E F G H I J K L M N O P Q R S T V W Y Z
A
- Acidulated Drops
- Albemarle Pudding
- Albert Cake
- Almond and Bread Pudding
- ALMOND CAKE (Small, for Tea)
- Almond Cake, Rich
- Almond Gauffres
- Almond Jumbles
- Almond Omelet
- Almond Pudding, Rich
- Almond Puffs
- ALMOND SYRUP (or ORGEAT)
- AMERICAN BISCUITS (or WAFFLES)
- American Pancakes
- Apple Chartreuse
- APPLE CREAM (another way)
- Apple Custard
- Apple Pudding, Boiled
- Apple Snow
- Apples (souffle of) in Rice
- Apples and Apricots, Chartreuse Of
- Apricot Eclair
- Apricots (au Riz)
- Arrowroot Blancmange
- Arrowroot Fritters
- Arrowroot Pudding, Plain
- Arrowroot Pudding, Steamed
- Arrowroot Souffle
- Aubergines, Fried
B
- Bakewell Pudding
- Banana Custard
- Batter Pudding, Baked
- Batter Pudding, Boiled
- Beignets
- Blancmange, with Chocolate
- Bread, Indian Corn
- Bremen Cheesecakes
- Butter Preserved with Honey
- Butter Sauce
- Butter, to Preserve, Without Salt
C
- Cabinet Pudding, Boiled
- Cabinet Pudding, Cold
- Cambridge Milk Punch
- Canadian Cakes
- Canadian Pudding
- Canary Cream
- Canterbury Puddings
- Casserole
- CASSEROLE OF RICE (English method)
- Champagne Cream
- Cheese
- Cheese Ramequins
- Cheese Souffle
- Cheese, Bath Cream
- Cheese, Blue Mould, to Produce
- Cheese, Stewed
- Cheese, Stilton
- Cheese, to Keep
- Cheese, with Macaroni
- Cheesecakes, Home-Made
- CHEESECAKES, HOME-MADE (another way)
- Cheesecakes, Savoury
- Cherries, Frosted
- Cherry Tartlets
- Chester Pudding
- Chocolate Blancmange
- Chocolate Eclairs
- Cinnamon Cake
- Corn Puddings, American
- Corn-Flour Blancmange
- Corn-Flour Pudding, Baked
- Crab Butter Sauce
- Crab Omelette
- Cracknels
- Cream, Burnt
- CREAM, LEMON (another way)
- Cream, Orange
- Cream, Substitute For
- CREAM, VANILLA (another way)
- Creme D'Orge
- Croquettes of Rice
- Crumpets
- Crust, Good
- Currant Fritters
- Currant Pancakes
- Custard Sauce for Sweet Puddings
- Custard Without Eggs
D
E
- Eclairs
- Egg Balls
- Egg Toast
- EGGS (a la Bonne Femme)
- EGGS (a la Duchesse)
- EGGS (a la Francaise)
- EGGS (au Miroir)
- Eggs and Burnt Butter
- Eggs and Cheese
- Eggs Cooked Without Boiling
- Eggs, as Snow
- Eggs, Boiled
- Eggs, Boiled Hard
- EGGS, BUTTERED (another way)
- Eggs, Dished
- Eggs, Fried
- Eggs, Frothed
- Eggs, Preserved
- Eggs, Ragout Of
- Eggs, Savoury
- Eggs, Scrambled
- Eggs, Steamed
- Eggs, Sunshiny
- Eggs, Turkey's, to Dress
- Eggs, Whisked
- Empress Pudding
F
- Fig Tart
- Finger Biscuits
- Flour Pudding
- Fondu
- Forcemeat Balls, Brain
- Frangipane
- French Fritters, Batter For
- French Gaufres
- Friar's Omelet
- Frost, or Icing, for Cakes
- Froth, to Set on Creams, Custard, Etc
- Fruit Biscuits
G
- Garlic Sauce
- GATEAU (a la Dauphine)
- GATEAU DE RIZ (French Rice Pudding)
- GATEAU DE SEMOULE (French Semolina Pudding)
- GENEVA PUDDING (sometimes called George Pudding)
- German Paste
- German Pudding, Baked
- GERMAN PUDDING, RICE (excellent)
- German Puffs
- Gherkins, Pickled
- Ginger Pancakes
- GINGERBREAD LOAF (plain)
- Gingerbread, Nuremburg
- Gooseberry Cakes
- Gooseberry Custard
- Gooseberry Fool
- Ground Rice Cheesecakes
- GROUND RICE CHEESECAKES (plain)
- Ground Rice Cup Puddings
- Ground Rice Omelet
- Ground Rice Pudding
H
- Hanover Cake
- Hasty Pudding
- HASTY PUDDING (another way)
- Hasty Pudding, Baked
- Hasty Puffs
- Honey Noyau, for Flavouring
I
- ICED PUDDING (another way)
- Indian Meal Mush
- Indian Pudding, Baked
- Indian Trifle
- Irish Moss
- Isinglass, to Clarify
- Italian Macaroons
- Italian Meringues
- Italian Polenta
- Italian Roll
- Italian Sandwiches
J
K
L
- LADIES' WINE BISCUITS (sometimes called Ladies' Lips)
- Lady Fingers
- Lamartine's Pudding
- Lard, Preserving Unmelted
- Lemon Blancmange
- Lemon Cake
- Lemon Curd
- Lemon Puffs
- Lemon Rice
- Lemon Snow Pudding
- Lemon Souffle
- Lemon Whey
- Loaf Cake of Indian Meal
M
- MACARONI (au Gratin)
- Macaroni Cheese
- Macaroni Nudels
- Macaroni Nudels, to Boil
- Macaroni Pudding
- Macaroni Pudding, with Almonds
- Macaroni, with Cheese and Eggs
- Maids of Honour
- Majesty Biscuits
- Manx Cake
- Meringues
- Milanese Cream
- Milk and Cream, to Preserve
- Milk Jelly
- Milk Rice
- Milk Sauce or Cream Sauce
- Milk Sugared, or Lait Sucre
- Milk, Adulteration and Richness of, Tested
- Milk, Composition Of
- Milk, to Preserve
- Millet Pudding
- Mincemeat Fritters
- Mush of Indian Corn
- Mussels, Fried
N
- Nectarines, Pickled
- Neufchatel Pudding
- Newmarket Pudding
- Norfolk Dumplings
- Nouilles, Boiled in Milk
- Nuremberg Egg
- Nuremberg Gingerbread
O
- Oatmeal Hasty Pudding
- Oatmeal Muffins
- Omelet
- OMELET (a la Celestine)
- Omelet, Cooking An
- Omelet, with Cheese
- Orange and Batter Pudding
- Orange Cake
- ORANGE CHEESECAKES (another way)
- Orange Pudding
- Orange Souffle
- Orange, Iced
- ORANGE, ICED (another way)
- Ox Cheek, Sliced and Fried
- Oysters, Vol-Au-Vent Of
P
- Pancakes, Plain
- Paris Pudding
- Parmesan Cheese, British
- Paste for Meat or Savoury Pies
- Pastry Cream, for Garnishing Tartlets and Other Pastry
- Patties, Monks'
- PEACH FOAM (Invalid Cookery)
- Peach Fritters
- Pears, Frosted or Iced
- Pears, with Rice
- Pig's Pettitoes, or Sucking Pig's Feet, Fried in Batter
- Pineapple Pudding
- Pink Icing
- Pippins, Frosted
- Pistachio Ice Cream
- Pistachio Macaroons
- Plombiere's Ice
- Plovers' Eggs
- Plum Pudding, Without Suet
- POLENTA PUDDING (to be eaten with meat)
- Polenta Pudding, Sweet
- Polish Pudding
- Poor Epicure's Pudding
- Popovers
- Porcupine Pudding
- PORK BLACK PUDDING (another way)
- Porridge, Oatmeal
- PORRIDGE, OATMEAL (another way)
- Porridge, Rice and Barley
- Porridge, Sago
- Porridge, Whole Meal
- Portland Pudding
- PORTUGUESE CAKES (another way)
- Portuguese Fritters
- PORTUGUESE SAUCE (for Fish)
- POTATO BISCUITS (M. Ude's recipe)
- Potato Puffs
- POULARDES (a'la Rossini)
- PRINCE CONSORT'S PUDDING (another way)
- Prince Frederick's Pudding
- Pudding Sauce, Careme's
- Pudding-Pies
- Puff-Paste, Household
Q
R
- Raisin Cheese
- Ramakin or Cheese Pudding
- Ramakins, Fried
- Ramakins, German
- RAMAZAN CAKES (a Turkish recipe)
- Raspberry Custard
- Raspberry Icing
- Ratafia, Iced
- Rennet, Substitute For
- Rhubarb Fritters
- Rice and Almond Mould
- Rice and Apple Cake
- Rice and Apples
- RICE AND APPLES (another way)
- Rice and Apricot Pudding
- Rice and Barley Porridge
- Rice and Macaroon Pudding
- Rice and Milk
- Rice Blancmange
- Rice Caudle, or Rice Milk
- Rice Cream
- RICE CREAM (another way)
- RICE CROQUETTES (another way)
- Rice Croquettes, Plain
- Rice Cups
- Rice Custard
- RICE CUSTARD (another way)
- Rice Flummery
- Rice for Curried Oysters and Similar Dishes
- Rice Froth
- Rice Meringue
- RICE MILK (a Spanish recipe)
- Rice Mould, Rechauffe Of
- Rice Pancakes, Ground
- Rice Pears
- Rice Pie
- Rice Pudding, Baked
- Rice Pudding, Baked, Baron Brisse's
- Rice Pudding, Baked, Small
- Rice Pudding, Dutch
- Rice Pudding, Ground
- RICE PUDDING, RICH (Soyer's recipe)
- Rice Pudding, with Jam
- Rice Snowballs
- RICE SNOWBALLS (another way)
- RICE SOUFFLE (another way)
- Rice Waffles
- Rice, Apple
- Rice, Buttered
- Rice, Ground, Custard Pudding
- Rice, Ground, Milk
- Rice, Ground, Pudding
- Rice, Ground, Souffle Of
- Rice, Portuguese, Sweet
- Rice, Pyramids Of
- Rice, with Pears
- Rink Cake
- Rock Biscuits
- Roquefort Cheese
- Rotterdam Pudding, Rich
- Royal Pastry
- Rusk Cake
- RUSK PUDDING (another way)
- Rusks
- Russian Cakes
- Russian Walnut Cake
S
- Saffron Cakes
- Sage Cheese
- Sage Wine, Green
- Sago Blancmange
- Sago for Invalids
- Sago Milk
- Sago Porridge
- Sago Pudding, Baked
- Sago Pudding, Boiled
- Sago Pudding, Boiled (superior)
- SAGO SOUP, WHITE (a Danish recipe)
- Sago, Moulded
- Salmon Pie, Hot
- Salmon Roes, Caviare Of
- Saratoga Pudding
- Savoy Biscuits, Cold
- Savoy Biscuits, Hot
- Savoy Cake
- Savoy Sponge
- Savoys, Dry
- Scotch Oatmeal Porridge
- Semolina Cup-Puddings
- Semolina Pudding
- Semolina Pudding, Baked
- Semolina Pudding, Steamed
- SHERRY, BRITISH (Robinson's recipe)
- Shrewsbury Cakes
- Sicilian Biscuits
- SNOWBALLS (a German recipe)
- SODA CAKES (another way)
- Sole, with Mushrooms
- Somersetshire Frumenty
- SOUFFLE (au Riz)
- Souffle, Omelet
- Souffle, Simple
- Spanish Puffs
- SPICE, MIXED, FOR WHITE SAUCE. (See KITCHEN MIXED SPICE, ETC.)
- Sponge Savoy
- Spongecake, Almond, Superior
- SPONGECAKES (safe general rule for making all sizes)
- SPONGECAKES (various recipes)
- Spongecakes, Small
- Strawberry Cornflour Pudding
- Strawberry Fritters
- Suffolk-Bang Cheese
- Sugar Paste, for Tarts, Etc
- Sugar Vinegar, Strong
- Sultana Cake
- Summer Pudding
- Sweets
- Swiss Roll
- Syrup Clarified for Jellies
T
- Tapioca Custard
- Tapioca for Invalids
- Tapioca Pudding, Baked
- Tapioca Pudding, Boiled
- Tapioca Pudding, French
- Tapioca, Gratine
- Tarts, Paste For
- Timbales of Rice, with Fruit
- TIMBALES, SMALL (for Fruit, Jellies, or Creams)
- Tottenham Muffins
- Transparent Pie-Crust
- Transparent Pudding
- Trifle, Ground Rice
- Trotters, Sheep's, Fried
- Turin Cakes
V
- Vanilla Cream
- Vanilla Custard Sauce, for Sweet Puddings
- Vanilla Ice Cream
- Vanilla Souffle
- Venetian Biscuit
- Venetian Cream
- VERMICELLI (au lait)
- VERMICELLI PUDDING (a German recipe)
- Vermicelli Pudding, Baked, Plain
- Vermicelli Pudding, Boiled
- Vermicelli Pudding, Rich
- Vermicelli Pudding, with Apples
- Vermicelli, Portuguese
- VICTORIA CAKE (another way)
- Viennese Biscuits, for Dessert
W
- WAFER BISCUITS (another way)
- Wafer Biscuits, Almond
- Wafers, Almond
- WAFFLES (a German recipe)
- Walnut Creams
- Washington Cakes, Breakfast
- Whey
- WHEY, IRISH (an excellent drink in cases of fever)
- Whey, Wholesomeness Of
- White Roux
- Wiltshire Pudding
- Wine, Coltsfoot
- Wine, Damson
- Winter Snow