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Desserts and Salads   By: (1841-1904)

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Variant spellings are in the original. Most errors and inconsistencies were left unchanged; details are given at the end of the e text.

Except for the title page quotation, the word "art" ("Italian art", "Vienna art") appears to be the German Art (way, manner, style). Caution: Do not attempt to convert modern salted butter into unsalted butter by washing it. It will not work.

The Contents were printed at the end of the book. The Alphabetical Index was added by the transcriber.]

[Illustration: GESINE LEMCKE.]

DESSERTS AND SALADS

BY

GESINE LEMCKE

AUTHOR OF THE EUROPEAN AND AMERICAN CUISINE, AND CHAFING DISH RECIPES PRINCIPAL AND OWNER OF THE BROOKLYN AND NEW YORK COOKING COLLEGES

"Eating is a Necessity, But Cooking is an Art."

NEW YORK AND LONDON

D. APPLETON AND COMPANY

1920

Copyright, 1892, 1896, 1918 By GESINE LEMCKE.

Printed in the United States of America

PREFACE.

I ask every one who may become possessed of this book to read the recipes herein contained carefully and thoughtfully before attempting the making of any of them, and also to observe the following instructions:

Weigh and measure all ingredients exactly, and have everything ready to mix before you commence.

If you measure your ingredients by means of a cup be sure you use one which holds half a pint.

Use neither more nor less of anything than the recipe instructs you, and be sure to have your fire just right, as also instructed by the recipe.

If at first success does not come to you do not despair, but persist in following the advice of the old adage: "Try, try again."

You should always bear in mind that honest work is never lost and that reward must come in the end.

Desserts and Salads.

SAUCES.

1. Wine Chaudeau. Into a lined saucepan put ½ bottle Rhine wine, 4 tablespoonfuls sugar, 1 teaspoonful cornstarch, the peel of ½ lemon and the yolks of 6 eggs; place the saucepan over a medium hot fire and beat the contents with an egg beater until just at boiling point; then instantly remove from the fire, beat a minute longer, pour into a sauce bowl and serve with boiled or baked pudding.

2. White Wine Sauce. Over the fire place a saucepan containing 2 cups white wine, 4 tablespoonfuls sugar, 3 whole eggs, the yolks of 4 eggs and the peel and juice of 1 lemon; beat the contents of saucepan with an egg beater until nearly boiling; then instantly remove and serve.

3. Wine Cream Sauce. ½ bottle white wine, ½ teaspoonful cornstarch, 3 eggs (yolks and whites beaten separately), 4 tablespoonfuls sugar and the peel and juice of ½ lemon; put all the ingredients except the whites of eggs in saucepan; beat with an egg beater until just about to boil; then remove from fire; have the whites beaten to a stiff froth; add them to the sauce, beat for a minute longer and then serve.

4. Claret Sauce. Over the fire place a lined saucepan containing ½ bottle claret, 3 or 4 tablespoonfuls sugar, 1 lemon cut into slices and freed of the pits, a piece of cinnamon and 1 small tablespoonful cornstarch mixed with water or wine; stir constantly until it comes to a boil; then strain and serve. Or boil 1 tablespoonful cornstarch in 1½ cups water, with piece of cinnamon and a few slices of lemon, for a few minutes; then remove from the fire; add ½ pint claret and sugar to taste... Continue reading book >>




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