. Mrs. Seely's cook book; a manual of French and American cookery, with chapters on domestic servants, their rights and duties and many other details of household management. serve. The cream may becolored a rose color or green by the use of vegetable coloring. Biscuit Glace Dissolve one pound of sugar in a pint of water and boil fiveminutes. Let it cool, and when ready for freezing add a pintof rich cream and eight *or ten powdered macaroons. Serve inpunch or lemonade glasses and garnish, if you wish, with can-died cherries and other fruit. Cantaloupe a la Buo Having washed and thoroughly chi
. Mrs. Seely's cook book; a manual of French and American cookery, with chapters on domestic servants, their rights and duties and many other details of household management. serve. The cream may becolored a rose color or green by the use of vegetable coloring. Biscuit Glace Dissolve one pound of sugar in a pint of water and boil fiveminutes. Let it cool, and when ready for freezing add a pintof rich cream and eight *or ten powdered macaroons. Serve inpunch or lemonade glasses and garnish, if you wish, with can-died cherries and other fruit. Cantaloupe a la Buo Having washed and thoroughly chilled fine cantaloupes, cutthem in halves and remove carefully all seeds and stringy partclinging to the seeds. Pack the halves with ice-cream, garnishwith cold peaches cut in quarters, eighths, circles, or any shapeyour fancy directs, and serve at once. Other fruit may be usedinstead of peaches, the seasons and the interchange of marketssometimes permitting strawberries. Chestnut Ice-cream Peel and roast eighteen large chestnuts and boil until thor-oughly done in the syrup made with half a pound of granulatedsugar. Drain and rub through a puree sieve. Dilute the syrup. CHOCOLATE MOUSSE. vc.! \vcv
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Keywords: ., boo, bookcentury1900, bookdecade1900, booksubjectcbk, bookyear1902
