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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Table Jellies

There are jellies made with pure fruit juice filtered through paper and set with gelatine--French extras--we may touch upon them further on. These first considered are the everyday, off hand sort found on hotels tables and in the windows of the confectioners who sell them by the mold or glassful, or furnish party suppers.

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