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Science in the Kitchen. by Mrs. E. E. Kellogg
page 39 of 1113 (03%)
Fruit shape
Gelatine custard
Layer-pudding
Lemon jelly
Jelly with fruit
Orange dessert; Oranges in jelly
Orange jelly
Snow pudding
Desserts with crusts
_Recipes_:
Apple tart
Gooseberry tart
Cherry tart
Strawberry and other fruit shortcakes
Banana shortcake
Lemon shortcake
Berry shortcake with prepared cream
Cream
Raised pie
Baked apple loaf
Custard puddings
Importance of slow cooking
Best utensils for cooking
Custard desserts in cups
To stir beaten eggs into heated milk
To flavor custards and custard puddings
_Recipes_:
Apple custard
Apple custard No. 2
Apple custard No. 3
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