Common Sense in the Household: A Manual of Practical Housewifery. Marion Harland

Sauce. ✠

       Bee-hive Sauce. ✠

       Brandy Sauce (hard.) ✠

       White Wine Sauce (liquid.) ✠

       Lemon Sauce. ✠

       Milk Pudding Sauce. ✠

       Cabinet Pudding Sauce. ✠

       Fruit Pudding Sauce. ✠

       Custard Sauce.

       Jelly Sauce. ✠

       Sweetened Cream (cold.)

       Cream Sauce (hot.) ✠

       Jelly Sauce. (No. 2) . ✠

       Custards, Blanc-Mange, Jellies, and Creams.

       Boiled Custard. ✠

       Almond Custards.

       Quaking Custard. ✠

       Floating Island. ✠

       Spanish Cream. ✠

       Bavarian Cream (Very fine.) ✠

       Snow Custard. ✠

       Baked Custard. ✠

       French Tapioca Custard. ✠

       Tapioca Blanc-mange. ✠

       Sago Blanc-mange.

       Corn-Starch Blanc-mange. ✠

       Farina Blanc-mange

       Arrowroot Blanc-mange. ✠

       Almond Blanc-mange. ✠

       Neapolitan Blanc-mange. ✠

       Jaune-mange. ✠

       Velvet Blanc-mange. ✠

       Chocolate Blanc-mange.

       Charlotte Russe. ✠

       Or,

       A Tipsy Charlotte. ✠

       Chocolate Charlotte Russe. ✠

       Flummery.

       Gelatine Charlotte Russe. (Very nice.) ✠

       Whipped Syllabubs.

       Gooseberry Fool.

       Cream Méringues.

       Calf’s-Foot Jelly.

       Wine Jelly. ✠

       Cider Jelly. ✠

       Bird’s Nest in Jelly. ✠

       Wine Jelly (boiled.)

       Orange Jelly. ✠

       Variegated Jelly. ✠

       Ice-cream and other Ices.

       Self-freezing Ice-Cream. ✠

       Chocolate Ice-cream. ✠

       Almond Ice-cream.

       Coffee Ice-cream.

       Italian Cream. ✠

       Lemon Ice-cream. ✠

       Pine-apple Ice-cream. ✠

       Peach Ice-cream ✠

       Raspberry or Strawberry