Science in the Kitchen. by Mrs. E. E. Kellogg
page 36 of 1113 (03%)
page 36 of 1113 (03%)
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Importance of good material
Preparation of dried fruit for dessert Molded desserts _Suggestions for flavoring:_ To prepare almond paste Cocoanut flavor Orange and lemon flavor To color sugar Fruit desserts _Recipes:_ Apple dessert Apple meringue dessert. Apple rose cream Apple snow Baked apples with cream Baked sweet apple dessert Bananas in syrup Baked bananas Fresh fruit compote Grape apples Peach cream Prune dessert Desserts made of fruit with grains, bread, etc. _Recipes:_ Apple sandwich Apple sandwich No. 2 Baked apple pudding Barley fruit pudding Barley fig pudding Blackberry cornstarch pudding Cocoanut and cornstarch blancmange |
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