Category: Cooking & Drinking
jams, jellies, compotes and syrups; preserved crushed fruits for sherbets and ices; preserving pie fruits; sugar boiling degrees; colors. Part II, pastry and pie making, pastes and fillings; pastry creams, patty cases, tarts and tartlets; icings.
making and miscellaneous recipes; bread economies in hotel; caterers' price list. The recipes are readily found with the aid to 36 columns of index and cross index in the back o...
1. Part I is devoted to fruit jellies and preserves;jams, jellies, compotes and syrups; preserved crushed fruits for sherbets and ices; preserving pie fruits; sugar boiling degrees; colors. Part II, pastry and pie making, pastes...