THEIR ICES, CREAMS AND SWEETS
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ADRIAN DELVAUX
CHEF DE CUISINE
HOTEL BALTIMORE
Kansas City, Mo.
Mr. Delvaux started in at the Grand Hotel in Rheims, France, and thence to the Bristol Hotel in Paris. In this country, at the Chicago Club, Hotel Congress and Annex, Chicago and at the Auditorium Hotel, Chicago. He has been at the Hotel Baltimore for five years, where he has made the Baltimore famous for its cuisine.
PUNCH A L'IMPERIALE
One pint of strong infused tea, one gill of pineapple juice, the juice of two lemons, onequarter gill of brandy, one-quarter gill benedictine, six ounces of sugar, two whites of eggs, the rind of one orange. Put sugar and all liquids excepting the liquor in a pan, heat without boiling and strain when cold add the whites of eggs and freeze, then mix in the liquor. Serve in glasses decorate the top with oranges and cherries.
BALTIMORE SHERBET
Grate two pineapples and mix with two quarts of water and one pint of sugar. Add the juice of two lemons and the beaten whites of four eggs. Place in a freezer and freeze and garnish with six strawberries on each dish.
GRAPE FRUIT ICE
Pour into a vessel some syrup made with two and a quarter pounds of sugar and one pint of water cooked together. When cool, add juice of two good sized grape fruit, strain and freeze.
ICE CREAM A LA BALTIMORE
Place in a thin basin, six ounces sugar, four yolks of eggs, half a lemon peel and dilute with one and a half pints of boiling cream. Thicken the preparation on the fire, stirring well. When done, strain through a sieve into vessel and stir until cool. Then freeze same. After frozen hard, mix one cupful of raspberry syrup and then serve with a small amount of whipped cream on top.
PUNCH VICTORIA
One pint of water, two whites of eggs, six ounces sugar, juice of two lemons, rind of one orange, the juice of two, half a gill southern wine, a little stick cinnamon and some brandied peaches chopped very
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