1. Jellies

(a) Meat jellies and gelatin; veal, beef, chicken, mutton.

(b) Starch jellies (fruit-flavored); cornstarch, arrowroot, sago, tapioca.

(c) Fruit jellies and gelatin.

2. Custards

(a) Junkets, milk or milk and egg (rennet curdled), flavored with vanilla, nutmeg, etc.

(b) Egg-milk custard, boiled or baked, and variously flavored.

(c) Cornstarch, tapioca, and boiled custard.

(d) Frozen custard (New York ice cream).

3. Gruels (Farinaceous)

(a) Milk gruels. (&) Water gruels.

4. Toasts

(a) Cream toast.

(b) Milk toast.

(c) Water toast.

5. Creams

(a) Plain. (b) Whipped. (c) Ice cream.

6. Oils

(a) Plain olive, cotton seed, or nut.

(6) Butter.

(c) Emulsion, as mayonnaise.

(d) Cod-liver oil, plain or emulsified.

7. Souffles of Fruit.