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Contents.
To make | a Cream Curd | 166 |
Lemon or Orange Cream | ibid | |
ibid | ||
clear Lemon Cream | 167 | |
yellow Lemon Cream | ibid | |
Orange Cream | ibid | |
Spanish Cream | 168 | |
ibid | ||
Loaf Sugar Cream | ibid | |
Imperial Cream | 169 | |
Steeple Cream | ibid | |
170 | ||
Almond Cream | 171 | |
ibid | ||
ibid | ||
Pistachio Cream | 172 | |
ibid | ||
ibid | ||
Rhenish Cream | 173 | |
ibid | ||
cold Cream | ibid | |
Codling Cream | 174 | |
Sweetmeat Cream | ibid | |
Stone Cream | ibid | |
Clouted Cream | ibid | |
Blanched Cream | 175 | |
a rich Almond or Steeple Cream | ibid | |
Chocolate Cream | 176 | |
Raspberry Cream | ibid | |
ibid | ||
Coffee Cream | 177 | |
Barley Cream | ibid |
To