Desserts and Salads.
SAUCES.
1.Wine Chaudeau.— Into a lined saucepan put ½
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Preface
Numbered Recipes
Appendix
Contents (original location)
Alphabetical Index (added bytranscriber)
GESINE LEMCKE.
DESSERTS AND
SALADS
BY
GESINE LEMCKE
AUTHOR OF
THE EUROPEAN AND AMERICAN CUISINE, AND CHAFING-DISH RECIPES
PRINCIPAL AND OWNER OF THE BROOKLYN AND NEW YORK COOKINGCOLLEGES
“Eating is a Necessity,
But Cooking is an Art.”
NEW YORK AND LONDON
D. APPLETON AND COMPANY
1920
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PREFACE.
I ASK every one who may becomepossessed of this book to read the recipes herein contained carefullyand thoughtfully before attempting the making of any of them, and alsoto observe the following instructions:
Weigh and measure all ingredients exactly, and have everything readyto mix before you commence.
If you measure your ingredients by means of a cup be sure you use onewhich holds half a pint.
Use neither more nor less of anything than the recipe instructs you,and be sure to have your fire just right, as also instructed by therecipe.
If at first success does not come to you do not despair, but persistin following the advice of the old adage: “Try, try again.”
You should always bear in mind that honest work is never lost andthat reward must come in the end.
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