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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With Apples

The preceding, with 2 quarts of apples in quarters, instead of raisins. The easiest cooking apples may be dropped in raw, but others need to be baked in the pan with sugar and butter syrup first, and the batter poured over them and baked.

However good a plain pudding may look to hungry people, there are always others to exert themselves to make a better. The credit of the origination of the following is given to a duchess of Sunderland. As here changed from cup and spoon measure it is O. K.

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