The New Cookery Books

III
The Pudding and Pastry Book

By ELIZABETH DOUGLAS.

Fcap. 8vo, cloth, Cover designed, 2s. each.

I.

THE SOUP AND SAUCE BOOK.

II.

THE CAKE AND BISCUIT BOOK.

III.

THE PUDDING AND PASTRY BOOK.

The following pages naturally contain only a brief selection from thethousands of sweets which exist; they have been chosen with an eye todainty quality, and to simplicity, and every receipt has been tested.

Three words concerning sweets: French white fire-proof dishes arebetter for baking puddings than the ordinary English culinary utensils;small cups or glasses are more charming receptacles for jellies, creamsand custards than large dishes; and the magic properties of salt (evenin the preparation of sweets) cannot be too much insisted upon, thedeprecatory English cook to the contrary.

E. D.

[Pg vi]