Page:Seventy-Five Receipts for Pastry, Cakes, and Sweetmeats.djvu/12

vi {| style="text-align:left"
 * width="100%"|Boston Pudding||30
 * Fritters||31
 * Fine Custards||31
 * Plain Custards||32
 * Rice Custards||33
 * Cold Custards||34
 * Curds and Whey||34
 * A Trifle||35
 * Whipt Cream||36
 * Floating Island||37
 * Ice Cream||37
 * Calf's-feet Jelly||38
 * Blanc-mange||40
 * }
 * A Trifle||35
 * Whipt Cream||36
 * Floating Island||37
 * Ice Cream||37
 * Calf's-feet Jelly||38
 * Blanc-mange||40
 * }
 * Calf's-feet Jelly||38
 * Blanc-mange||40
 * }
 * Blanc-mange||40
 * }

PART THE SECOND.