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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Flageolets Champignons Epinards Veloutes

DESSERTS. Meringues Chantilly Jelly au Macedoine Macaroons Eclaires au Chocolate Charlotte Parisienne Napolitaine Ices Confectionery Hamburg Grapes Bananas Malaga Grapes Peans Savarin Fancy Cake Fruit Ices Oranges Brandy Figs (Burgundy) Coffee. "THE BRUNSWICK," Boston, Oct. 13, 1880. Just one more bill, parted in the middle, from a land of salads.

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