The American Pastry Cook

Jessup Whitehead's American Pastry Cook — the hotel pastry trade's own manual, in hundreds of numbered recipes.

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Almond Meringue Puffs

Take some of the white icing as made for meringue puffs, drop round portions like large marbles of baking pans and stick 5 or 6 halves of almonds that have been blanched and split, in each one, in circular order, and bake carefully.

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