Page:The dainty sweet book, from the International cooking library (1903).djvu/16

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WORLD RENOWNED HOTELS

INDEX

  1. JELLIES, PRESERVES AND SWEETS
  2. PAGE
  3. VICTOR HIRTZLER, Chef de Cuisine, ST. FRANCIS HOTEL, San Francisco, Cal
    ................................................................................................................................................................................................................................................................................................................................................................................................
    15
    • STRAWBERRY PRESERVES
    • BLACKBERRY JAM
    • RASPBERRY OR LOGANBERRY JAM
    • CANNED STRAWBERRIES
    • APPLE JELLY
    • CURRANT JELLY
    • CRANBERRY JELLY
    • CRAB APPLE MARMALADE AND JELLY
    • APRICOT MARMALADE
    • BRANDIED CHERRIES
    • BRANDIED PEACHES
    • PRESERVED CHERRIES
    • PRESERVED GAGE PLUMS
    • QUINCE JELLY
    • PRESERVED PEARS
    • PINEAPPLE PRESERVES
    • CITRON PRESERVES
    • WATERMELON PRESERVES
    • CANNED PEARS, PEACHES OR PLUMS
    • CANNED PEACHES
    • CANNED APPLES AND QUINCES
    • CANNED PEARS
    • TOMATO PRESERVES
    • APPLE BUTTER
    • CALIFORNIA MARMALADE
    • GRAPE JELLY
    • GOOSEBERRY JAM
    • SPICED VINEGAR FOR PICKLES
    • SPICED CHERRIES
    • SPICED SWEET APPLES
    • SPICED TOMATOES
    • NASTURTIUMS
    • PICKLED ARTICHOKES
    • PICKLED ONIONS
    • PICKLES
    • SWEET PICKLED PEACHES
    • GREEN TOMATO PICKLE
    • RIPE CUCUMBER SWEET PICKLE
    • SWEET GRAPE JUICE
    • PRESERVED VIOLETS
    • CANNED MINCEMEAT
    • TO CAN PUMPKIN OR SQUASH
    • TO PRESERVE LIMES
    • JELLIED CHERRIES
    • CANDIED LEMON OR ORANGE PEEL
    • FIG JAM
    • BLACKBERRY CORDIAL FOR MEDICINAL PURPOSES
    • VANILLA BRANDY
    • ORANGE OR LEMON BRANDY FOR FLAVORING
    • GLACES FRUITS
    • BAKED PEARS FOR CANNING
    • RASPBERRY JUICE
    • BOILED CIDER
  4. SWEETS
  5. ERNEST OTZENBERGER, Chef de Cuisine, HOTEL DENNIS, Atlantic City, N. J
    ................................................................................................................................................................................................................................................................................................................................................................................................
    42
    • MOUSSE A LA VANDERBILT
    • VIRGIN STRAWBERRY CREAM
  6. HENRI BERGER, Chef de Cuisine, FRANKFURTER-HOP, Frankfurt, Germany
    ................................................................................................................................................................................................................................................................................................................................................................................................
    53
    • PECHES CARUSO
  7. ADRIAN DELVAUX, Chef de Cuisine, BALTIMORE HOTEL, Kansas City, Mo
    ................................................................................................................................................................................................................................................................................................................................................................................................
    37
    • GRAPE FRUIT ICE
    • ICE CREAM A LA BALTIMORE
    • PUNCH VICTORIA
    • COUPE NANNETTE
    • GLACE A L'HARANAISE
    • PUNCH A L'IMPERIALE
    • BALTIMORE SHERBET
  8. HENRI BOUTROUE, Chef de Cuisine, HOTEL SHELBOURNE, Dublin, Ireland
    ................................................................................................................................................................................................................................................................................................................................................................................................
    40
    • BOMBE TOGO
  9. G. MILHAU, Chef de Cuisine, TAIT-ZINKAND CAFE, San Francisco, Cal
    ................................................................................................................................................................................................................................................................................................................................................................................................
    36
    • TARTELLETTES CALIFORNIA
    • BOMBE NELUSKO
    • GLACE PRALINES
    • CHAMPAGNE SHERBET
    • MOUSSE OF CHOCOLATE

10