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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Puddings (Souffl s iced see Souffl s)

Soufflés iced, see Soufflés Strawberry No. 1 265 Strawberry No. 2 see Strawberry fool Wafers and nd cakes, see Biscuits, sweet; also Genoa cake and Sponge cake, all under Cakes, &c.

Iced cups, see Soufflé, frozen Irish cheesecakes, see Cheesecakes, almonds Jelly Apricot 265 Claret 265 Fruit, see Fresh fruit syrups, under Jams, Jellies, &c., to make this Maraschino, see Wine Jelly No. 2 2 Noyau, see Wine jelly No. 2 Orange No. 1 265,266 Orange No. 2266 Raspberry 266 Raspberry, made from raspberry acid, see Jams and Jellies Rhubarb, very clear 266,267 Royal jelly 267 Rum, see Wine jelly No. 2 Sherry No. 1 267 Sherry No. 2 267 Strawberry, see Strawberry, acid, under Jams and

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