The Butterick Cook Book

The pattern company's cookbook, 1911 — thirty-two chapters from appetizers to the fireless cooker.

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Frozen Puddings

To any kind of plain ice cream or rich frozen custard add plenty of fruit and nuts, preserved and candied fruits, macaroons and almond paste-a mixture of all or of only a few-and flavor well, usually with wine, brandy, maraschino or Jamaica rum, and it may be called a frozen pudding. These puddings are sometimes frozen as ice cream or made early and

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