Dainty Desserts for Dainty People
Author | : |
Publisher | : |
Total Pages | : 48 |
Release | : 1915 |
Genre | : Cooking (Gelatin) |
ISBN | : |
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Author | : |
Publisher | : |
Total Pages | : 48 |
Release | : 1915 |
Genre | : Cooking (Gelatin) |
ISBN | : |
Author | : Mary Mason Wright |
Publisher | : |
Total Pages | : 216 |
Release | : 1922 |
Genre | : Desserts |
ISBN | : |
Author | : Ida Bailey Allen |
Publisher | : CreateSpace |
Total Pages | : 66 |
Release | : 2010-11-22 |
Genre | : Cooking |
ISBN | : 9781456351397 |
Dainty Desserts by Ida Bailey Allen, premier international food authority of her day, was first published in the 1920s. This extremely rare collection of recipes is presented as a dessert calendar divided by months. Containing over 365 recipes -- one for every day of the year -- there is something for every taste and occasion.
Author | : Thomas Jefferson Murrey |
Publisher | : |
Total Pages | : 64 |
Release | : 1886 |
Genre | : Desserts |
ISBN | : |
Author | : Mary Johnson Lincoln |
Publisher | : |
Total Pages | : 20 |
Release | : 1899 |
Genre | : Desserts |
ISBN | : |
Advertising booklet featuring 16 dessert recipes prepared using Foss' Pure Flavoring Extracts
Author | : Judith Fertig |
Publisher | : Harvard Common Press |
Total Pages | : 544 |
Release | : 2003-09-13 |
Genre | : Cooking |
ISBN | : 9781558321915 |
This book is a treasure trove of goodies that sustain Americans across this great country, whether traditional sweets, back-of-the-box classics, or newly inspired creations.
Author | : |
Publisher | : |
Total Pages | : 41 |
Release | : 1924 |
Genre | : Cooking (Gelatin) |
ISBN | : |
Author | : Thomas J. Murrey |
Publisher | : |
Total Pages | : 64 |
Release | : 2015-06-29 |
Genre | : Cooking |
ISBN | : 9781330483213 |
Excerpt from Puddings and Dainty Desserts Quite a revolution has been created in the dessert of the American dinner-table. The time was when the array of sweets, creams, and ices would occupy half the menu of a private dinner-party, and the sight of these to guests already satisfied with good things was anything but agreeable. Happily these displays are seen no more in good society, for none but Mrs. Moneybags from the backwoods would think of presenting more than one or two choice sweets to her guests. For the daily dinner nothing can be more acceptable than sweets combined with fruits, small light puddings, and ethereal trifles, such as souffles, whipped creams, etc. While many of these recipes are intended to supply this want, a few there are which will be found somewhat elaborate, and are intended for special occasions. Certain recipes given here might appear with equal propriety under either of several of the various general divisions of this book, but as an alphabetical index of each division is given, no confusion should occur. About the Publisher Forgotten Books publishes hundreds of thousands of rare and classic books. Find more at www.forgottenbooks.com This book is a reproduction of an important historical work. Forgotten Books uses state-of-the-art technology to digitally reconstruct the work, preserving the original format whilst repairing imperfections present in the aged copy. In rare cases, an imperfection in the original, such as a blemish or missing page, may be replicated in our edition. We do, however, repair the vast majority of imperfections successfully; any imperfections that remain are intentionally left to preserve the state of such historical works."
Author | : Mary M. B. 1870 Wright |
Publisher | : |
Total Pages | : |
Release | : 2016-05-24 |
Genre | : |
ISBN | : 9781359402608 |
Author | : Mary M. Wright |
Publisher | : Forgotten Books |
Total Pages | : 212 |
Release | : 2015-06-26 |
Genre | : Cooking |
ISBN | : 9781330404140 |
Excerpt from Dainty Desserts Place the sugar and water in a saucepan or kettle and boil until the mixture spins a thread, then add the vanilla, pour over the stiffly beaten egg-whites and beat up until light and foamy. Put the lemon-juice and one-half cup water in a kettle and bring to a boil; then stir in the gelatin previously dissolved in a little cold water. When gelatin is cool but not stiff, add the fruit-pulp. Add to the egg mixture by spoonfuls. Turn into a mold and chill. Garnish with whole berries and whipped cream. About the Publisher Forgotten Books publishes hundreds of thousands of rare and classic books. Find more at www.forgottenbooks.com This book is a reproduction of an important historical work. Forgotten Books uses state-of-the-art technology to digitally reconstruct the work, preserving the original format whilst repairing imperfections present in the aged copy. In rare cases, an imperfection in the original, such as a blemish or missing page, may be replicated in our edition. We do, however, repair the vast majority of imperfections successfully; any imperfections that remain are intentionally left to preserve the state of such historical works.