THEIR ICES,CREAMS AND SWEETS
marrons, place all in a bowl, season, little Kirsch, rum, maraschino; mix well. Then add the vanilla ice cream and mix well with a wooden spoon for two minutes. Carefully fill a quart brick ice cream mould with the cream. Cover both sides with lightly buttered paper, then cover it and bury the mould in broken ice and rock salt. Let freeze for one hour, unmould on a cold dish with a folded napkin and send to the table.
BAKED ALASKA
Place three lady fingers on a plate. Put ice cream on top. Beat six egg whites until hard. Decorate the top with same and place in hot oven for two seconds and serve.
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E. C. PERAULT
CHEF DE CUISINE
PLANTERS HOTEL
St. Louis, Mo.
Mr. Perault was born in Lyon, France. On coming to this country was at the Mercantile and University Clubs, St. Louis, Grand Hotel Mackinac, Mackinac, Mich.; the Eastman Hotel, Hot Springs; and the Antlers, Colorado Springs.
PUNCH MOSCOWITE
Take four pounds granulated sugar, one gallon black tea (not too strong), add one pint rum, and one pint kirschwasser, one grated orange, the juice of fourteen lemons, and the white of two eggs and then freeze. It is very appropriate to serve this punch in cocktail glasses, decorated on top with fresh fruit.
SORBET AUX PECHES
Take one gallon of water, three quarts fresh crushed peaches, five pounds sugar, the juice of eight lemons, add one ounce of fine cut peach nuts, this will give the sherbet a delicious flavor; this can be served in half orange peel and decorated with peaches.
GRANITE AUX ANNANAS
Take four pounds sugar, one gallon of water, the juice of twelve lemons, three quarts fine grated pineapple, the white of one egg, freeze well. Serve in a fancy glass. Cut fresh pineapple in dices and display on top of ice.
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