The National Cook Book, 9th ed. Hannah Mary Peterson

No. 2, 146 Indian boiled pudding, 146 baked" 147 Oxford pudding, 148 College" 149 Blanc mange, 150 Clear blanc mange, 150 Charlotte de Russe, 151 Peach Charlotte, 152 Savoy" 152 Cherry" 153 Rice milk, 153 Rice flummery, 154 Apple floating island, 154 Floating island, 155 Whips, 155 Syllabub, 156 Vanilla cup custard, 156 Hasty pudding, or farmer' rice, 156 Spanish fritters, 157 Apple" 157 Orange" 158 German puffs, 158 Snow custard, 159 Boiled custard, 159 Baked pears, 160 Stewed cherries, 160 Baked apples, 160 Blackberry mush, 160 Rice dumplings, 161 Glazed currants, 161 strawberries, 162 Stewed ripe peaches, 162 Cold custard, 162 Apple cream, 163 TEA CAKES. Short cake, 163 Muffins, 164 Hard biscuits, 164 Yorkshire biscuits, 165 Potato rolls, 165 Brentford rolls, 166 French" 166 Parsnip cake, 167 Maryland biscuits, 167 Waffles, 168 without yeast, 169 Buckwheat cakes, 169 Rye batter cakes, 170 Guernsey buns, 170 Tottenham muffins, 171 Crumpets, or flannel cakes, 171