By Mrs. S. T. Rorer
FOREWORD CONTAINING GENERAL DIRECTIONS FOR ALL RECIPES
PHILADELPHIA ICE CREAMS BURNT ALMOND ICE CREAM - - - - 1 quart
NEAPOLITAN CREAMS
ICE CREAMS FROM CONDENSED MILK
FROZEN PUDDINGS AND DESSERTS ALASKA BAKE
WATER ICES AND SHERBETS OR SORBETS
FROZEN FRUITS
MOUSSE
SAUCES FOR ICE CREAMS HOT CHOCOLATE SAUCE - - 1/2 cupful of
REFRESHMENTS FOR AFFAIRS
SOUPS BOUILLON - - - (2) pounds of chopped lean beef - - - (2)
SWEETBREADS
SHELL-FISH DISHES DEVILED CRABS - - (12) crabs, or one pint of
POULTRY AND GAME DISHES CHICKEN CROQUETTES - - - - 1 four pound
COLD DISHES POULET EN BELLEVUE - - 1/2 box of gelatin - - - - 1
SALADS
SANDWICHES
SUGGESTIONS FOR CHURCH SUPPERS NUT MEAT ROLL - - - - 1 pound of
INDEX ICE CREAMS, WATER ICES AND FROZEN PUDDINGS #NAME? #NAME? #NAME? - - - - - - - - - Mousse,
