The Cook Book by “Oscar” of the Waldorf

Three thousand recipes from the maitre d'hotel of the Waldorf — the hotel kitchen that taught Gilded Age America how to dine, from beef tea to watermelon with champagne.

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Floating Islands of Cream

Put one teacupful of jelly or jam into a basin with the whites of two eggs and beat them well. Whip one pint of cream and when well frothed turn it into an oval or round-shaped dish. With a tablespoon drop the jelly about on the cream. It is then ready to be served.

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