WORLD RENOWNED HOTELS
- JOHN CHIAPPANO, Chef de Cuisine, AUDITORIUM HOTEL, Chicago, Ill
40 - PEACHES A LA TORINESE
- BEN E. DUPAQUIER, Chef de Cuisine, HOTEL ARLINGTON, Santa Barbara, Cal.,
49 - MARRON ICE CREAM
- VANILLA ICE CREAM
- GEORGE R. MEYER, Chef de Cuisine, RECTOR'S CAFE, Chicago, Ill.
58 - PUNCH AU PARFAIT AMOUR
- SURPRISE PYRAMID, NAPOLITAINE
- FRENCH VANILLA ICE CREAM
- ALPS GLORY
- MARTIN CINDER, Chef de Cuisine, HOTEL GREEN, Pasadena, Cal
51 - TUTTI FRUITTI
- PUNCH ORANGE SHERBET
- PISTACHIO ICE CREAM
- OTTO GEUTSCH, Chef de Cuisine, HOTEL WINDSOR, Montreal, Can
55 - SOUFFLE PALMYRE
- PECHES POLE DU NORD
- JOSEPH P. CAMPAZZI, Chef de Cuisine, ROYAL POINCIANA, Palm Beach, Fla
52 - COMPOTE OF PEACHES A LA VAN DYKE
- LOUIS THEIN, Formerly Chef de Cuisine, HOTEL UTAH, Salt Lake City, Utah
35 - STRAWBERRY ICE CREAM
- TUTTI FRUITTI ICE CREAM
- BAKED ALASKA
- HENRI D. FOUILLOUX, Chef-Steward, ST. CHARLES HOTEL, New Orleans, La
54 - *COUPE ST. CHARLES
- EMILE BAILLY, Chef de Cuisine, HOTEL ST. REGIS, New York City, N. Y.
44 - PONCIRE PRINTANIERE
- CREAM GLACE BONNE MAMA
- MERINGUES GLACE
- EDMOND C. PERAULT, Chef de Cuisine, PLANTERS HOTEL, St. Louis, Mo
39 - PUNCH MOS COWITE
- SORBET AUX PECHES
- GRANITE AUX ANNANAS
- CHARLES A. FREY, Chef de Cuisine, ALEXANDRIA HOTEL, Los Angeles, Cal,
33 - STRAWBERRY MOUSSE
- ICED TEA
- CAFE PARFAIT ALEXANDRIA
- ICE CREAM YOKOHOMA
- CHOCOLATE MOUSSE ANNA HELD
- ICE CREAM AL'IMPERATRICE
- ORANGE ICE COVINA
- BAVAROIS OF APRICOTS
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