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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Napoleon Cake

Roll out two sheets of puff paste quite thin and bake on baking sheets. When done spread pastry cream upon one sheet, place the other on top of it, and finish the top with the pearl glaze. Cut in diamonds or squares, Another pastry cake of the same sort will be found at No. 244.

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