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Science in the Kitchen. by Mrs. E. E. Kellogg
page 36 of 1113 (03%)
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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