The Cookery Book of Lady Clark of Tillypronie

A great Victorian hostess's private recipe collection, gathered from the cooks, ambassadors and country houses of a lifetime — never meant for publication, and published after her death exactly as she kept it, attributions and all.

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Apple Charlotte

Charlotte russe 246,247 Chartreuse, şee Apple and orange chartreuse; also see Pear chartreuse Cheesecakes, almond, or Irish 247 Capital 247 Curd, or Yorkshire 247 French apple 247 ground rice 247 Irish, see Cheesecakes, almond lemon mixture 247 custard Parmesan, see Talmouses, under Cheese Cheesecakes, Yorkshire, see Cheesecakes, Curd Cherries, glacés cherries for cold pudding 247 ts, à la Célestine 248 Chestnuts, à to cook 248 snow 248 Choux paste, see Éclairs Compôte, strawberry or currant, see Apricot compote; also Apple compote, end of Apple tart recipe Cranberries, fresh for luncheon 248 the German way, see under

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