a salad. Beef, mutton and tongue are usually served with French dressing,
seasoned with tomato catsup. Cut the meat into dice, season with salt and
pepper, dish them on lettuce, or they may be mixed in the winter with
chopped celery or chopped crisp cabbage, and basted with French dressing,
seasoned with two or three tablespoonfuls of tomato catsup for beef, mint
sauce, or a drop of Tabasco Sauce for mutton, a little Worcestershire Sauce
for tongue.
A quart will serve ten persons.
EAST INDIAN SALAD
This is purely a vegetable salad; it is exceedingly nice for a simple
evening affair. Shave sufficient cabbage to make a pint, soak it in cold
water for one hour, changing the water once or twice. Cover a half box of
gelatin with a half cupful of cold water to soak for a half hour. Put a
half can of tomatoes in a saucepan, add one onion, chopped, a teaspoonful
of salt, a saltspoonful of pepper and the juice of a lemon, or two
tablespoonfuls of vinegar. Bring to boiling point, and add the gelatin.
Cover the bottom of a large melon mold with finely chopped celery or cooked
carrots, put on top of this a few drops of onion juice, then a thin layer
of cabbage, a dusting of salt and pepper, then a goodly quantity of India
relish; cover this over with chopped nuts, pecans, hickory or peanuts, then
another layer of celery, and so continue until the mold is full, seasoning
the layers with salt and pepper. Have the last layer chopped celery. Strain
over this the tomato aspic, which should be cold, but not thick, and stand
aside for four or five hours. Serve plain, or garnished with lettuce leaves
or cress.
This will serve twelve persons.
POTATO SALAD
Fancy potato salad may be served for an evening affair with an
accompaniment of cold tongue, or it may be garnished with hard-boiled
eggs and form the entire course. Serve with it brown bread and butter and
coffee.
4 potatoes
8 tablespoonfuls of olive oil
2 tablespoonfuls of cream
2 tablespoonfuls of tarragon vinegar
1 level teaspoonful of salt
1 saltspoonful of pepper
Wash the potatoes and boil them with skins on. The moment they are done,
drain the water, dry and peel. Put the oil, salt, pepper and vinegar in
a bowl, beat rapidly until thoroughly mixed, and then add one good sized
onion, sliced very thin, or use two tablespoonfuls of grated onion. Put in
the hot potatoes, sliced, toss them a moment, and if you have it, sprinkle
over two tablespoonfuls of vinegar from pickled walnuts, or a tablespoonful
of mushroom catsup. Stand aside to cool. When ready to serve, turn on to a
cold platter, garnish with chopped parsley, and, if you have them, chopped
pickled beets.
This is sufficient for six persons.
FRENCH POTATO SALAD
Moisten a teaspoonful of cornstarch in four tablespoonfuls of milk, add
two tablespoonfuls of cream and stir over hot water until thick; then add
gradually six tablespoonfuls of olive oil, a teaspoonful of French made
mustard, a level teaspoonful of salt and a saltspoonful of pepper. Boil
four potatoes, cut them into blocks, and, when nearly cold, mix them with
this dressing, and stand aside until very cold. Serve with a garnish of
chopped celery or lettuce leaves.
This will serve six persons.
MACEDOINE SALAD
A mixture of vegetables, peas, beans, carrots, turnips, can be purchased,
canned, at any grocery store. Drain, wash them in cold water, dish them
on a bed of shaved cabbage or lettuce leaves, and cover them with French
dressing. All these vegetables may be cooked at home and used cold. String
beans garnished with carrots make an excellent salad.
BANANA SALAD
For this use the red bananas. Roll them out of the skin rather than strip
the skin from them, and cut them into slices a half inch thick. Cover the
bottom of your salad bowl with crisp lettuce leaves, then put over the
bananas, allowing one banana to each two persons. Squeeze over the juice of
a lemon, and, when ready to serve, baste with French dressing.
APPLE AND NUT SALAD
4 tart apples
1 cupful of pecan meats
24 blanched almonds
2 sweet Spanish peppers
The rule for French dressing
Peel the apples, cut them into dice, squeeze over the juice of one or two
lemons, and stand them aside until wanted. The lemon juice will prevent
discoloration. Chop the nuts. At serving time line the salad bowl with
a layer of chopped celery or cabbage or lettuce leaves, then a layer of
apples, nuts, celery, apples and nuts. Baste with the French dressing, and,
if you have them, garnish with the sweet peppers cut into strips, and use
at once.
This, using a pint of chopped cabbage or celery, will serve six persons.
CANTALOUPE SALAD
This is the newest and most sightly of salads. Arrange crisp lettuce or
Romaine leaves on individual plates. Cut a cold ripe cantaloupe into
halves, take out the seeds, and with a large vegetable scoop or teaspoon
scoop out balls or egg-shaped pieces. Heap a half dozen of these on the
lettuce leaves, and, at serving time, baste them well with French dressing,
and serve. Watermelon may be substituted for cantaloupe.
SANDWICHES
Sandwiches may be made from thin white bread, or whole wheat bread, or
Boston brown bread, or nut bread. A nut loaf is easily made at short
notice, and needs only butter to make an excellent sandwich. An endless
variety of sandwiches may be made from materials always at hand.
For CHEESE SANDWICHES: Grind or mash common American cheese, add a
palatable seasoning of tomato catsup, Worcestershire sauce, and a little
melted butter. A teaspoonful of these will be sufficient for a quarter of
a pound of cheese. Put this between thin slices of unbuttered bread. If
a large quantity of sandwiches is to be made, beat the butter to a cream
before using it.
MEATS: All sorts of meats, just a little left over, may be chopped,
seasoned and utilized for sandwiches. If the meat is slightly moistened
with a little olive oil, cream or melted butter, and the sandwiches are
wrapped in a damp cloth, as soon as made, and closed in a tin bread box,
they will keep nicely for several hours.
On a warm day put a few moist lettuce leaves on top of the sandwiches,
under the cloth, and put the box in a cold place.
CANNED SALMON, SARDINES, or BOILED SALT COD, pounded and nicely seasoned
with oil and lemon juice, or mayonnaise, make nice sandwiches to serve with
molded tomato jelly, and coffee, for a "winter evening." They are quite
enough with coffee alone in an emergency.
NUT SANDWICHES are made by putting chopped nuts or nut butter between thin
slices of buttered bread, or crackers.
SWEET SANDWICHES are made by putting a mixture of chopped fruits between
thin slices of buttered bread. The fruits best suited for sandwiches are
dates, raisins, candied ginger and cherries, and washed figs. These may be
used separately or blended, using less ginger than other fruits. A nice
filling may be made from a half pound of dates, an ounce of ginger, and ten
cents' worth of roasted peanuts, or a quarter of a pound of pecans. Put
these through a meat chopper, add the juice of an orange, and pack the
mixture in jelly tumblers. Keep in a cold place. This will keep a month in
winter, and equally long in a refrigerator in summer.
Sweet sandwiches are usually cut into "fingers," or into rounds with an
ordinary biscuit cutter.
HONOLULU SANDWICHES are made by rubbing one roll of Neufchatel cheese with
a half cupful of grated apple, two sweet Spanish peppers, and twenty-four
blanched and chopped almonds. Add salt and a drop of Tabasco sauce. Spread
between thin slices of unbuttered bread.
JELLY OR CANNED FRUIT SANDWICHES are made by spreading jelly or mashed
fruit, drained, on a very thin slice of buttered bread. Trim off the crusts
and roll quickly. Tie with baby ribbon, or press it firmly together. These
are usually served with chocolate or tea.
CHICKEN SALAD OR CELERY MAYONNAISE SANDWICHES are usually served with
coffee, and can be made quickly by mixing any left-over chicken, or tender
white celery, with mayonnaise, and putting the mixture between thin slices
of buttered bread. A lettuce leaf on the bread first holds the salad
nicely. One may use two lettuce leaves if necessary.
NUT BREAD
2 cupfuls of flour
1/2 cupful of chopped nuts
2 teaspoonfuls of baking powder
1 cupful of milk
1 egg
2 tablespoonfuls of sugar
1/2 teaspoonful of salt
Sift the salt, baking powder and flour together, add and mix in the nuts
and sugar. Beat the egg, add the milk, and stir these in the flour. Mix
well, and turn it in a greased bread pan. Cover, and allow it to stand
fifteen minutes. Bake in a moderately quick oven a half hour. Pecans,
hickory nuts, peanuts, or English walnuts may be used.
Use the next day after it is baked. Cut thin, butter lightly, and press two
slices together. Serve whole, or cut into halves. Do not remove the crusts.
SUGGESTIONS FOR CHURCH SUPPERS
NUT MEAT ROLL
1 pound of chopped beef
1 quart of roasted peanuts in shells
1 teaspoonful of salt
1 saltspoonful of pepper
3 shredded wheat biscuits
2 eggs
1 tablespoonful onion juice
1 tablespoonful of parsley
Shell and chop the peanuts, mix them with the meat, and add the shredded
wheat rubbed fine; salt, pepper, parsley, chopped, and onion juice. Mix
well. Beat the egg slightly, add three tablespoonfuls of water, and mix
this into the meat. Form in a roll about eight inches long, roll in oiled
paper, place it in a baking pan, add a half cupful of water to the pan and
bake in a moderate oven three-quarters of an hour. Remove the paper and
stand aside to cool. Serve in thin slices with either tomato or potato
salad.
This will serve eight persons at a cost of about four cents each.
JELLIED VEAL
3 knuckles of veal
4 onions
1 carrot
3 teaspoonfuls of salt
8 tablespoonfuls of vinegar
6 gherkins
1 teaspoonful of black pepper
Wash the knuckles, remove the meat and cut it in pieces. Put the bones in a
kettle, the meat on top, and pour over six quarts of cold water. Bring to a
boil, skim, and simmer gently two hours. Add the onion sliced, the carrot
chopped, salt and pepper, and simmer one hour longer. Drain in a colander.
Dip long molds, or ordinary bread pans, in cold water, cover the bottom
with slices of hard boiled eggs, put the meat in bits on top of this,
seasoning it with a little salt. Slice the gherkins and put them in layers
between the meat. Strain the liquid, add the vinegar, and pour it over the
meat. There should be just enough to cover it nicely. If there is more
than this, boil it down before adding vinegar. Stand aside over night.
When cold, dip the mold a second in boiling water, and turn the jelly in a
platter. Serve cut in slices, with either a nice cold slaw, or cabbage and
celery salad. Jellied beef is made the same, substituting a leg or shin of
beef.
This will cost about seventy five cents, and will make twenty-five to
thirty slices.
BAGGED VEAL
2 pounds of lean ham
4 pounds of veal cutlet
3 shredded wheat biscuits
2 eggs
2 onions
1 teaspoonful of powdered sage
1/2 teaspoonful of allspice
1 teaspoonful of salt
1/2 teaspoonful of black pepper
Put the meat, raw, through a meat chopper, add the biscuits crumbed, the
onions grated, and all the seasonings. Work it well with the hands, and mix
in the eggs, slightly beaten. Pack the mixture in clean salt bags or bags
about that size, plunge them in a kettle of boiling water, boil rapidly ten
minutes, and simmer three hours. When cool, turn the bags wrong side out
off the meat. Serve sliced like summer sausage.
This will cost one and a half dollars, and will serve twenty five persons.
A SPANISH STEW FOR ONE HUNDRED PERSONS
25 pounds of round of beef
6 sweet peppers, or
1 can of Spanish pimentos
12 sweet turnips
1/2 bottle of Worcestershire sauce
1 cupful of flour
1 pound of suet
10 large onions
3 gallon cans of peas
12 carrots
1 jar of beef extract
4 tablespoonfuls of salt
4 tablespoonfuls of cornstarch
1/4 pound of butter
Put the suet into a large kettle or in two smaller ones; try it out and
remove the crackling. Add to the hot fat the onions and peppers chopped
fine. Shake until they are well cooked and slightly browned. Add the
meat cut into cubes of one inch, cover the kettles and cook a half hour,
stirring now and then. Dissolve the beef extract in three gallons of hot
water, pour it over the meat, and simmer for two hours. Add the carrots
and turnips cut into dice, and more water if necessary, and cook one hour
longer. Add the flour and cornstarch moistened in cold water, and all the
seasonings. Stir and boil ten minutes, add the peas, drained, and serve.
This is nice garnished with small hot milk biscuits. Taste before serving
it, to see if you have added sufficient salt.
VEAL ROLL
4 pounds of lean veal
3 shredded wheat biscuits
1 teaspoonful of salt
1/2 teaspoonful of sage
1/2 pound of lean ham
2 eggs
1 tablespoonful of parsley
1 saltspoonful of pepper
Put the veal and ham through a meat chopper, add all the seasonings, and
the biscuits rubbed fine. Mix thoroughly, add the egg slightly beaten, mix
again, and form into a roll three inches in diameter. Roll in oiled paper,
place in a baking pan, cover the bottom of the pan with hot water, add a
slice of onion, and, if you have it, a little chopped celery tops. Bake
slowly one and a half hours, basting over the paper every fifteen minutes.
When done, remove the paper, and put in a cold place. Serve in thin slices
with tomato jelly salad.
This will cost about one dollar and will serve eighteen persons.
MAN-OF-WAR SALAD
For twenty-five persons, chop sufficient hard white cabbage to make two
quarts. Cover it with cold water, let it soak for an hour, and then wash
it through several cold waters, and dry it in a towel. Cover three boxes
of gelatin with a pint of cold water to soak a half hour. Open three cans
of tomatoes, put them in a saucepan with four chopped onions, a cupful of
chopped celery tops, if you have them, bring to a boil, add the juice of
a lemon, a level tablespoonful of salt, ten drops of Tabasco sauce, the
juice of a lemon, or two tablespoonfuls of vinegar, and the gelatin. Stir
a moment, and press through a sieve. Dip bread pans or melon molds in cold
water, put in a layer of cabbage, then a very thin layer of Indian relish,
then cabbage, and so continue until the molds are filled. Pour over the
tomato jelly, cold, and stand aside over night. Serve in slices with cooked
or French dressing.
COOKED DRESSING
Put a pint of milk over the fire in a double boiler, add three level
tablespoonfuls of cornstarch moistened in a little cold milk. Cook until
thick and smooth. Take from the fire, add the beaten yolks of four eggs,
and work in slowly two tablespoonfuls of butter. Add a teaspoonful of salt
and a saltspoonful of pepper. When cool add the juice of a lemon or four
tablespoonfuls of vinegar. Fold in carefully the well-beaten whites of the
eggs, and stand aside until very cold.
GRANDMOTHER'S POTATO SALAD
Boil ten large potatoes in their jackets. Peel them and, when cool, cut
eight into dice. Peel and mash the remaining two while hot; add to them a
quarter pound of sweet butter, four tablespoonfuls of grated onion, two
teaspoonfuls of salt, a dash of cayenne, two drops of Tabasco sauce, and
press through a fine sieve. Hard boil two eggs; rub the yolks to a paste,
and add two raw yolks. When smooth, add to these gradually the potato
mixture. Thin to the consistency of good mayonnaise, with vinegar. At
serving time mix the potato blocks and one can of drained peas with the
dressing, being very careful not to break them. Dish on lettuce leaves,
and garnish with chopped red beets, or, better, chopped celery. This is an
excellent cheap salad, and will serve fifteen persons.
SALMON PUDDING
Remove the bone, skin and oil from two pound cans of salmon. Boil together
two cupfuls of white bread crumbs and one cupful of milk. Take from
the fire, and add one cupful of boiled rice, a teaspoonful of salt, a
saltspoonful of pepper, a teaspoonful of onion juice, and four eggs
slightly beaten. Mix and work in the fish. Press the whole through a
colander, and pack it at once into a mold. Cover and steam three-quarters
of an hour. Serve hot with cream sauce. This will serve twelve persons.
NUT CAKE
At suppers where the yolks of eggs are used for mayonnaise or cooked
dressing, the whites accumulate and are lost if not used in some white
cake.
1/2 cupful of butter
2 cupfuls of flour
1-1/2 cupfuls of sugar
3/4 cupful of water
1 cupful of English walnut or hickory nut meats
2 rounding teaspoonfuls of baking powder
Whites of four eggs
Cream the butter, add the water and flour, alternately, beating all the
while. Beat the whites, add half of them to the mixture, then all the nuts,
chopped, then the baking powder, dry, and beat well. Fold in the remaining
whites. Bake in a round cake pan in a moderate oven three-quarters of an
hour. When cool, ice the top and decorate it with nut meats.
SCONES FOR TWENTY-FIVE PERSONS
Sift three quarts of flour with six rounding teaspoonfuls of baking powder
and two of salt. Beat, without separating, three eggs. Rub into the flour a
quarter of a pound of butter, or three tablespoonfuls of snowdrift. Add to
the eggs one quart and a half of milk, and stir this into the flour. Mix
quickly and drop by spoonfuls in greased baking pans, and bake fifteen
minutes in a quick oven. Serve at once. These are better and more easily
made than biscuits.
POOR MAN'S FRUIT CAKE
3-1/2 cupfuls of flour
1 cupful of brown sugar
1/2 cupful of New Orleans molasses
1 pound of seeded raisins
1 cupful of sour milk
1/2 cupful of butter
1 teaspoonful of cinnamon
1 teaspoonful of allspice
1 teaspoonful of soda
Cut the raisins into halves and flour them with four tablespoonfuls of the
flour. Dissolve the soda in a tablespoonful of water, add it to the thick
sour milk, beat a minute, add the molasses, beat again, add the butter,
melted carefully, and stir in the flour; add the spices, and beat well.
Stir in the raisins, and turn into a greased bread pan. Bake in a
_moderate_ oven one hour. When done, turn from the pan, baste with a syrup,
made by boiling four tablespoonfuls of sugar with three of water, and add
two teaspoonfuls of currant or grape jelly. Shut the cake in a tin box for
a week or more. If made well this is moist and rich at very little cost.
BANANA LAYER
1/4 cupful of butter
1 cupful of sugar
2/3 cupful of water
2 cupfuls of flour
2 rounding teaspoonfuls of baking powder
Whites of four eggs
Put together the same as Ice Cream Cake, and bake in three layers. When
cold, put together with Banana Filling.
BANANA FILLING
Boil together one cupful of sugar and a half cupful of water until they
spin a heavy thread, and pour slowly, beating all the while, into the
well-beaten whites of two eggs. Beat until rather stiff and cold. When the
cakes are cold, spread one-third of this filling over one cake, cover with
thin slices of red bananas, put on another cake, on this another third of
filling and bananas, and the remaining cake; cover this with the remaining
filling, and dust thickly with chopped nuts. Do not let this stand too
long, or the filling will absorb moisture from the bananas and run down the
cake.
ICE CREAM CAKE
1-1/2 cupfuls of sugar
2-1/2 cupfuls of flour
1/4 cupful of butter
1 cupful of water
2 rounding teaspoonfuls of baking powder
Whites of five eggs
Cream the butter, adding slowly the sugar. Sift the flour with the baking
powder. Add the water and flour alternately to the sugar mixture, and
beat well. Fold in the well-beaten whites, and bake in three layers. Put
together with a soft icing made from the whites of two eggs.
FRUIT JELLY
Dip a fancy mold into cold water, fill it half full of mixed chopped
candied fruits, or use dates, figs and bananas chopped. Fill the mold with
a well-made lemon or orange gelatin. Serve plain, or with whipped cream.
MOCK EGGS
1/2 box of gelatin
1 can pared apricots
1 cupful of sugar
1 pint of water
Whites of three eggs
Juice of three lemons
Cover the gelatin with a half cupful of cold water to soak for a half hour,
add the sugar and the water boiling; stir until the gelatin is dissolved;
add the lemon juice, strain, and cool until congealed but not too hard. Add
the unbeaten whites of eggs, stand the bowl in a pan of cracked ice or cold
water, and beat until the whole mass is as white as snow. Pour into ramekin
dishes or paper cases, press a half apricot, rounding side up, in the
centre, and stand aside in a cold place.
INDEX
ICE CREAMS, WATER ICES AND FROZEN PUDDINGS
Alaska Bake
Alexander Bomb
Almond Ice Cream, Burnt
Mousse, Burnt
Apple Ice
Ice Cream
Apricot Cream, English
Ice
Ice Cream
Apricots, Frozen
Arrowroot Cream
Banana Ice Cream
Bananas, Frozen
Biscuit Ice Cream
Tortoni
Biscuits à la Marie
Americana
German Cherry
Glacés
Bisque Ice Cream
Blocks, Neapolitan
Bomb, Alexander
Glacé
Boston Pudding
Brown Bread Ice Cream
Burnt Almond Ice Cream
Mousse
Cabinet Pudding, Iced
Café Parfait, Quick
Cake, Iced
Caramel Ice Cream
No. 1
No. 2
Neapolitan
Parfait, Quick
Charlotte Glacé
Cherry Biscuits, German
Ice
Chocolate Ice Cream
Frozen
Neapolitan
Ice Cream, No. 1
No. 2
Parfait, Quick
Sauce, Hot
Claret Sauce
Cocoanut Ice Cream
Coffee, Frozen
Ice Cream
Mousse
Neapolitan
Compote of Oranges with Iced Rice Pudding
Compote of Mandarins, with Rice Mousse
Coupe St. Jacque
Cranberry Sherbet
Cream, Arrowroot
English Apricot
Orange Gelatin
Creams, Neapolitan
Croquettes, Ice Cream
Cucumber Sorbet
Curaçao Ice Cream
Currant and Raspberry Water Ice
Water Ice
Custard, Frozen
Directions for Freezing
Duchess Mousse
Egyptian Mousse
English Apricot Cream
Foreword
Frappé
Frozen Apricots
Bananas
Coffee
Chocolate
Custard
Fruits
Peaches, No. 1
Peaches, No. 2
Pineapple
Plum Pudding
Puddings and Desserts
Raspberries
Strawberries
Watermelon
Fruit Salad, Iced
Water Ice, Mille
Fruits, Frozen
Gelatin Cream, Orange
Ice Cream
German Cherry Biscuits
Ginger Ice Cream
Water Ice
Glacé, Bomb
Charlotte
Glacés, Biscuits
Gooseberry Sorbet
Grape Water Ice
Green Gage Ice Cream
Hot Chocolate Sauce
Ice, Apple
Apricot
Cherry
Currant and Raspberry Water
Currant Water
Ginger Water
Grape Water
Lemon Water
Mille Fruit Water
Orange Water
Pineapple Water
Pomegranate Water
Raspberry Water
Strawberry Water
Sour Sop
Ice Cream, Apple
Apricot
Banana
Biscuit
Bisque
Brown Bread
Burnt Almond
Caramel
Caramel, No. 1
No. 2
Chocolate
Coffee
Croquettes
Curaçao
Gelatin
Ginger
Green Gage
Lemon
Maraschino
Orange
Peach
No. 1
No. 2
Pineapple
Pistachio
Raspberry
Strawberry
Vanilla
Walnut
Ice Creams, Directions for Freezing
from Condensed Milk
Philadelphia
Quantities for
Serving
Sauces for
Time for Freezing
To Mold
To remove from Molds
To repack
Use of Fruits in
Iced Cabinet Pudding
Cake
Fruit Salad
Rice Pudding with Compote of Oranges
Ices, To Mold
To Remove from Molds
Lalla Rookh
Lemon Ice Cream
Water Ice
Lillian Russell
Maple Panachée
Sauce
Maraschino Ice Cream
Melba, Peaches
Merry Widow, The
Mille Fruit Water Ice
Mint Sherbet
Monte Carlo Pudding
Montrose Pudding
Sauce
Mousse
Burnt Almond
Coffee
Duchess
Egyptian
Pistachio
Rice with Compote of Mandarins
Neapolitan Blocks
Creams
Nesselrode Pudding
Americana
Nut Sauce
Orange Gelatin Cream
Ice Cream
No. 1
No. 2
Sauce
Sherbet
Soufflé
Water Ice
Parfait
Quick Café
Quick Caramel
Quick Chocolate
Quick Strawberry
Panachée, Maple
Peach Ice Cream
Peaches No. 1, Frozen
No. 2, Frozen
Melba
Philadelphia Ice Creams
Pineapple, Frozen
Ice Cream
Water Ice
Pistachio Ice Cream
Mousse
Plombiere
Plum Pudding, Frozen
Pomegranate Water Ice
Pudding, Boston
Cabinet, Iced
Frozen Plum
Iced Rice, with Compote of Oranges
Monte Carlo
Montrose
Nesselrode
Nesselrode, Americana
Queen
Sultana
Tutti Frutti
To Mold
To Remove from Molds
Punch, Roman
Quantities for Serving
Queen Pudding
Quick Café Parfait
Caramel Parfait
Chocolate Parfait
Strawberry Parfait
Raspberry and Currant Water Ice
Raspberry Ice Cream
Water Ice
Raspberries, Frozen
Rice Mousse with Compote of Mandarins
Pudding, Iced, with Compote of Oranges
Roll Sultana
Roman Punch
Salad, Iced Fruit
Sauce, Claret
Hot Chocolate
Maple
Montrose
Nut
Orange
Walnut
Sauces for Ice Creams
Sherbet, Cranberry
Mint
Orange
Sour Sop
Tomato
Sherbets
Sorbet, Cucumber
Gooseberry
Tomato
Sorbets
Soufflé, Orange
Sour Sop
Sherbet or Ice
Strawberry Ice Cream
Parfait, Quick
Water Ice
Strawberries, Frozen
Sultana Pudding
Roll
Time for Freezing
Tomato Sorbet or Sherbet
To Mold Ice Creams, Ices or Puddings
Remove Ice Creams, Ices and Puddings from Molds
Repack Ice Creams
Tutti Frutti, Italian Fashion
Pudding
Use of Fruits
Vanilla Ice Cream
Neapolitan