Book/Printed Material Two hundred recipes for making desserts, including French pastries
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Image 1 of Two hundred recipes for making desserts, including French pastries- Contributor: Katherine Golden Bitting Collection on Gastronomy (Library of Congress) - Hulse, Olive M.
- Date: 1912
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Image 2 of Two hundred recipes for making desserts, including French pastries- Contributor: Katherine Golden Bitting Collection on Gastronomy (Library of Congress) - Hulse, Olive M.
- Date: 1912
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Image 3 of Two hundred recipes for making desserts, including French pastries V v^ t- 1^= ^-t V^^V -^^^^V V^^\^^ -.^^-^-V I: A\ X/ yA\ X/ V^\ ^^^f.^i^.o*^ v^^v .o*...»^-..*o, .,**\,i;^.\ oo*..^ yj^m,- Contributor: Katherine Golden Bitting Collection on Gastronomy (Library of Congress) - Hulse, Olive M.
- Date: 1912
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Image 4 of Two hundred recipes for making desserts, including French pastries- Contributor: Katherine Golden Bitting Collection on Gastronomy (Library of Congress) - Hulse, Olive M.
- Date: 1912
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Image 5 of Two hundred recipes for making desserts, including French pastries- Contributor: Katherine Golden Bitting Collection on Gastronomy (Library of Congress) - Hulse, Olive M.
- Date: 1912
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Image 6 of Two hundred recipes for making desserts, including French pastries- Contributor: Katherine Golden Bitting Collection on Gastronomy (Library of Congress) - Hulse, Olive M.
- Date: 1912
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Image 7 of Two hundred recipes for making desserts, including French pastries- Contributor: Katherine Golden Bitting Collection on Gastronomy (Library of Congress) - Hulse, Olive M.
- Date: 1912
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Image 8 of Two hundred recipes for making desserts, including French pastries- Contributor: Katherine Golden Bitting Collection on Gastronomy (Library of Congress) - Hulse, Olive M.
- Date: 1912
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Image 9 of Two hundred recipes for making desserts, including French pastries 5^ DESSERTS- Contributor: Katherine Golden Bitting Collection on Gastronomy (Library of Congress) - Hulse, Olive M.
- Date: 1912
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Image 10 of Two hundred recipes for making desserts, including French pastries- Contributor: Katherine Golden Bitting Collection on Gastronomy (Library of Congress) - Hulse, Olive M.
- Date: 1912
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Image 11 of Two hundred recipes for making desserts, including French pastries TWO HUNDRED RECIPES FOR MAKING DESSERTS INCLUDING FRENCH PASTRIES BY OLIVE M. HULSE Tou Aspasia, Chloe and others luhose forms the Grecian chisel has immor- talized to the despair of modern belles,...- Contributor: Katherine Golden Bitting Collection on Gastronomy (Library of Congress) - Hulse, Olive M.
- Date: 1912
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Image 12 of Two hundred recipes for making desserts, including French pastries .4^ Copyright 1912 BY Olive M. Hulse €CLA330714 44 Ji i- Contributor: Katherine Golden Bitting Collection on Gastronomy (Library of Congress) - Hulse, Olive M.
- Date: 1912
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Image 13 of Two hundred recipes for making desserts, including French pastries Preface DESSERTS follows Salads in natural sequence, its complement as well as its suc- cessor the success of one persuading the publication of the other. If not the most impoi tant, surely...- Contributor: Katherine Golden Bitting Collection on Gastronomy (Library of Congress) - Hulse, Olive M.
- Date: 1912
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Image 14 of Two hundred recipes for making desserts, including French pastries The two hundred and more recipes this book contains are set forth in terms too plain to admit of mistakes: by their means the novice may quickly grow into profi- ciency^ while...- Contributor: Katherine Golden Bitting Collection on Gastronomy (Library of Congress) - Hulse, Olive M.
- Date: 1912
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Image 15 of Two hundred recipes for making desserts, including French pastries Dessert Lore THE fascinating art of pastry-making was known to ancient nations. Its origin dates from the infancy of the world from the day when the primal man, having before him flour,...- Contributor: Katherine Golden Bitting Collection on Gastronomy (Library of Congress) - Hulse, Olive M.
- Date: 1912
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Image 16 of Two hundred recipes for making desserts, including French pastries In sunny France the making of pastries has long been a favorite art. Any French bill-of-fare or cookery book will betray to a thoughtful reader the attention given to the subject not...- Contributor: Katherine Golden Bitting Collection on Gastronomy (Library of Congress) - Hulse, Olive M.
- Date: 1912
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Image 17 of Two hundred recipes for making desserts, including French pastries world. Despite this naive self-glorification, he states a fact that helps to point a moral that indifference to cooking indicates neither refine- ment, intellect, nor social eminence. Desserts and the like, as...- Contributor: Katherine Golden Bitting Collection on Gastronomy (Library of Congress) - Hulse, Olive M.
- Date: 1912
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Image 18 of Two hundred recipes for making desserts, including French pastries that in the future young women of refined pro- cHvities will accept it as an art worthy their notice. Truth to tell, it is vital; it is essential, not only to human...- Contributor: Katherine Golden Bitting Collection on Gastronomy (Library of Congress) - Hulse, Olive M.
- Date: 1912
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Image 19 of Two hundred recipes for making desserts, including French pastries seem to have a strengthening effect upon the frugiverous domestic animals, being more sub- stantial than their ordinary vegetable dietary. But sugar, which enters so largely into the making of desserts, is...- Contributor: Katherine Golden Bitting Collection on Gastronomy (Library of Congress) - Hulse, Olive M.
- Date: 1912
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Image 20 of Two hundred recipes for making desserts, including French pastries propagated by frugal housewives in order to deter their children from indulging in an expen- sive luxury. There is no doubt that both children and adults are often injured by the use...- Contributor: Katherine Golden Bitting Collection on Gastronomy (Library of Congress) - Hulse, Olive M.
- Date: 1912
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Image 21 of Two hundred recipes for making desserts, including French pastries Use only the best materials in making pastries. The shortening should be fresh, sweet, and hard. It is a mistake to suppose that butter which is not good enough for the table...- Contributor: Katherine Golden Bitting Collection on Gastronomy (Library of Congress) - Hulse, Olive M.
- Date: 1912
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Image 22 of Two hundred recipes for making desserts, including French pastries Care should be taken to prevent the pastry from burning in the oven. This it is likely to do some- times after the icing is laid on. To glaze pastry put the...- Contributor: Katherine Golden Bitting Collection on Gastronomy (Library of Congress) - Hulse, Olive M.
- Date: 1912
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Image 23 of Two hundred recipes for making desserts, including French pastries If currants are used they should be washed, well- dried, and dredged with flour. Raisins and all dried fruits for pies and cakes should be seeded and dredged with flour before using....- Contributor: Katherine Golden Bitting Collection on Gastronomy (Library of Congress) - Hulse, Olive M.
- Date: 1912
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Image 24 of Two hundred recipes for making desserts, including French pastries- Contributor: Katherine Golden Bitting Collection on Gastronomy (Library of Congress) - Hulse, Olive M.
- Date: 1912
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Image 25 of Two hundred recipes for making desserts, including French pastries CONTENTS Page French Pastry 17 Pies 69 Cakes 83 Puddings 111 Ices 129 Fruit Desserts 141- Contributor: Katherine Golden Bitting Collection on Gastronomy (Library of Congress) - Hulse, Olive M.
- Date: 1912
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Image 26 of Two hundred recipes for making desserts, including French pastries- Contributor: Katherine Golden Bitting Collection on Gastronomy (Library of Congress) - Hulse, Olive M.
- Date: 1912
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Image 27 of Two hundred recipes for making desserts, including French pastries French Pastry When he actually refused currant and raspberry tart, the Good Hannah was alarmed. Thackeray. [17]- Contributor: Katherine Golden Bitting Collection on Gastronomy (Library of Congress) - Hulse, Olive M.
- Date: 1912
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Image 28 of Two hundred recipes for making desserts, including French pastries- Contributor: Katherine Golden Bitting Collection on Gastronomy (Library of Congress) - Hulse, Olive M.
- Date: 1912
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Image 29 of Two hundred recipes for making desserts, including French pastries French Pastry FRENCH pastries are the newest desserts on the menu, and among the most aristo- cratic. Difficult and mysterious as they may appear to be to the unaccustomed, they are easily...- Contributor: Katherine Golden Bitting Collection on Gastronomy (Library of Congress) - Hulse, Olive M.
- Date: 1912
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Image 30 of Two hundred recipes for making desserts, including French pastries Leaf Paste All French pastry Is made upon a foundation of leaf paste. To make this, drain a pound of butter and chill it with ice. Rub with a quarter of this...- Contributor: Katherine Golden Bitting Collection on Gastronomy (Library of Congress) - Hulse, Olive M.
- Date: 1912
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Image 31 of Two hundred recipes for making desserts, including French pastries Puff Paste Leaf paste and puff paste are often confused, though greatly different. As leaf paste is the foundation for all French pastry, so puff paste serves for eclairs, cream puffs, and...- Contributor: Katherine Golden Bitting Collection on Gastronomy (Library of Congress) - Hulse, Olive M.
- Date: 1912
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Image 32 of Two hundred recipes for making desserts, including French pastries Allumette Roll out ice-cold leaf paste to the thickness of a quarter of an inch. Cover it with Royal icing made of confectioner s sugar and the whites of eggs, mixed thoroughly...- Contributor: Katherine Golden Bitting Collection on Gastronomy (Library of Congress) - Hulse, Olive M.
- Date: 1912
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Image 33 of Two hundred recipes for making desserts, including French pastries Ascot Tartlet Mix a quarter of a pound of fine dry cocoanut, and the like quantity of powdered chocolate; sweeten with powdered sugar, and flavor with vanilla. Make into a soft paste...- Contributor: Katherine Golden Bitting Collection on Gastronomy (Library of Congress) - Hulse, Olive M.
- Date: 1912
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Image 34 of Two hundred recipes for making desserts, including French pastries Bedford Jumbles Beat well together two cupfuls of sugar and one of butter. Add half a cupful of flour, half a teaspoonful of salt, four well -beaten eggs, one tablespoonful of vanilla,...- Contributor: Katherine Golden Bitting Collection on Gastronomy (Library of Congress) - Hulse, Olive M.
- Date: 1912
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Image 35 of Two hundred recipes for making desserts, including French pastries Block Houses Roll and cut leaf paste into a thin sheet of about three-quarters of an inch in thickness. Cut into strips three inches long and half an inch wide. Bake in...- Contributor: Katherine Golden Bitting Collection on Gastronomy (Library of Congress) - Hulse, Olive M.
- Date: 1912
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Image 36 of Two hundred recipes for making desserts, including French pastries Brownies Two small ciipfuls of sugar, one of milk, three of flour, three-quarters of a cupful of butter, four eggs, two squares of chocolate, two teaspoonfuls of vanilla, three of baking powder....- Contributor: Katherine Golden Bitting Collection on Gastronomy (Library of Congress) - Hulse, Olive M.
- Date: 1912
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Image 37 of Two hundred recipes for making desserts, including French pastries Charlotte Frankfort Line the individual charlotte moulds with lady fingers in three colors, pink, white, and chocolate. Fill in the centre with whipped cream a I orange, and decorate with almonds and...- Contributor: Katherine Golden Bitting Collection on Gastronomy (Library of Congress) - Hulse, Olive M.
- Date: 1912
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Image 38 of Two hundred recipes for making desserts, including French pastries Cheese Roulettes Season with salt and cayenne a cupful of dry grated cheese Parmesan preferred. Whip the whites of three eggs stiff, and mix in the cheese. Flour the hands, and mould...- Contributor: Katherine Golden Bitting Collection on Gastronomy (Library of Congress) - Hulse, Olive M.
- Date: 1912
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Image 39 of Two hundred recipes for making desserts, including French pastries Chocolate Sponge Cake Two cupfuls of sugar, two cupfuls of flour, half a cupful of water, the whites of three eggs, and yolks of five, two teaspoonfuls of baking powder, and a...- Contributor: Katherine Golden Bitting Collection on Gastronomy (Library of Congress) - Hulse, Olive M.
- Date: 1912
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Image 40 of Two hundred recipes for making desserts, including French pastries Chocolate Tartlets Four eggs, half a cake of grated chocolate, one tablespoonful of cornstarch dissolved in three tablespoonfuls of milk, four tablespoonfuls of sugar, half a teaspoonful of vanilla, a pinch of...- Contributor: Katherine Golden Bitting Collection on Gastronomy (Library of Congress) - Hulse, Olive M.
- Date: 1912