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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INDIVIDUAL (Make either the friar's omelet)

Make either the friar's omelet mixture or the apple custard next following. Instead of baking, stir the mixture over the fire till it becomes thick. Take it off and add 4 beaten yolks, 1/2 cup of brandy, a teaspoonful of lemon extract and the same of extract of cloves; then 6 whites of eggs beaten up firm. Bake in cups, shells or paper cases. If the apple sustard be used--it is the richer of the two--observe that it is of double quantity and the added ingredients must be doubled accordingly.

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