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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Mara-chino Bavarian Cream

Bavarian Cream with compote of Pears,--or with grapes, white cherries, or with strawberries not cooked; the comnotes of course to be ice cold, a spoonful served like a sauce with the white cream.

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