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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White Jelly Drops

The same mixture as number 3. Make drop cakes same as lady fingers, well glazed by letting the siftings of powdered sugar lie upon them a few minutes before baking.

When done sandwich a slice of good wine jelly between two, and keep cold until time of serving.

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