The Golden Age Cook Book. Henrietta Latham Dwight

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CRANBERRY BAVARIAN CREAM.

       A MOULD OF FRESH FRUIT.

       A DESSERT OF MIXED FRUIT.

       GOOSEBERRY PUDDING.

       PINEAPPLE MERINGUE.

       PRUNE SOUFFLÉ.

       PRUNE MOULD.

       STEWED DRIED FIGS.

       RHUBARB MERINGUE.

       SCALLOPED RHUBARB.

       RICE AND DATE PUDDING.

       RICE AND FIG PUDDING

       RICE AND RAISIN PUDDING.

       RICE AND PRUNE PUDDING.

       RICE FLOUR PUDDING.

       RICE SOUFFLÉ COLD.

       RICE PUDDING.—No. 1.

       RICE PUDDING.—No. 2.

       RICE OMELETTE SOUFFLÉ.

       STRAWBERRY SHORTCAKE.—No. 1.

       STRAWBERRY SHORTCAKE.—No. 2.

       LADIES' LOCKS FILLED WITH STRAWBERRIES.

       STRAWBERRIES SCALLOPED.

       CURRANT PUDDING.

       STEWED DATES.

       STUFFED DATES.

       TAPIOCA AND APPLE PUDDING.

       TAPIOCA AND STRAWBERRY JELLY.

       TAPIOCA AND RASPBERRY JELLY.

       TAPIOCA AND CURRANT JELLY.

       PEARL SAGO AND FRUIT JELLIES.

       BREAD AND BUTTER PUDDING.—No. 1.

       BREAD AND BUTTER PUDDING.—No. 2.

       BREAD CUSTARD.

       FRIED BREAD.

       CHOCOLATE CREAM.

       CHOCOLATE CUSTARD.

       CHOCOLATE PUDDING.

       COTTAGE PUDDING.

       CARAMEL CUSTARD BAKED.

       SOFT-BOILED CUSTARD.

       A SIMPLE DESSERT.

       GINGER CREAM.

       GRAHAM PUDDING.

       NALESNEKY (a Russian Recipe) .

       NOODLE PUDDING.

       PARADISE PUDDING.

       PRINCESS PUDDING.

       ENGLISH PLUM PUDDING.

       SAGO SOUFFLÉ.

       SEMOULINA PUDDING.

       SERNIKY

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