Everyday Desserts

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G.P. Putnam's Sons, 1911 - Cooking - 525 pages
 

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Page 280 - Thicken with a tablespoonful of flour rubbed smooth in a little cold milk.
Page 381 - Beat the whites of the eggs to a stiff froth, add two tablespoonfuls of powdered sugar, spread over the apples and rice, sprinkle with sugar, brown in the oven, and serve cold.
Page 472 - ... fold in the stiffly beaten whites of the eggs; turn into a buttered baking-dish and bake in moderate oven until the puff has risen and become brown.
Page 354 - SOUFFLE—Only very tender asparagus should be used. Cut it fine and boil tender in salted water. Add the well beaten yolks of four eggs, one tablespoonful of soft butter, a saltspoon of salt and a little pepper. Then fold in the stiffly beaten whites of the eggs and bake in a steady oven. Canned asparagus can be substituted for fresh. CABBAGE SOUFFLE—Chop a solid white head of cabbage and cook in salted water until tender.
Page 383 - Pour into a buttered baking-dish and bake in a quick oven. Beat the whites of the eggs to a stiff froth, add half a cupful of powdered sugar, pile roughly over the top, and brown in the oven.
Page 489 - Stir over the fire until it leaves the sides of the pan; take from the fire, cool, and form into rolls three inches long and one in diameter.
Page 462 - Turn into a serving-dish and cover with a meringue made of the whites of three eggs beaten to a stiff froth and sweetened with half a cupful of powdered sugar.
Page 282 - Bake with one crust, and, when done, cover with a meringue made of the stiffly beaten whites of two eggs and three tablespoonfuls of sugar.
Page 50 - Sift in flour to which has been added baking powder and salt, and lastly the stiffly beaten whites of the eggs. Bake in a moderate oven.

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