This section is from the book "How To Cook Well", by J. Rosalie Benton. Also available from Amazon: How To Cook Well.
"Whipped Cream in glasses with Cake. Baked Apples. Baked Apples with Whipped Cream, or an uncooked Meringue poured over the tops. Batter Pudding. Vanities. German Puffs. Rice Puffs. Boiled Rice, with raisins,
served hot with Sauce. Hidden Apples. Boiled Custard. Floating Island (all kinds). Nonsense.
Stewed Fruit with Cake. Fruit of all kinds. Nuts and Raisins. Dates and Figs with Crackers.
Junket.
Berry Or Fruit Charlotte
Tipsy Parson.
Apple Meringue (Simple)
Preserves and Cake or Crackers.
Queen's Toast.
Cake, cut in squares, with German Sauce poured over, and Lemonade served with it.
Ambrosia.
Desserts Without Milk.
Brown Betty.
Fruit and Berry Charlotte.
Pies (many kinds).
Baked Apple Dumplings.
Apple Snow.
Tapioca, Rice and Sago Blanc
Mange. Lemon Jelly.
Lemon Jelly of Sea Moss. Wine Jelly. Cider Jelly. Claret Jelly.
Gingerbread Pudding. Sponge Cake.
Corn Bread with Hot Sauce. Apple or Berry and Tapioca Pudding. Marlborough Pudding. Nonsense. Pound Cake. Coffee Cake. Gingerbread. Ginger Snaps. Raspberry Trifle.
 
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