1C
CRE/
a i
BERKELEY
LIBRARY
UNIVERSITY OF
CALIFORNIA
vu^
X>r f^C
t&rKje^ Crf
/
Dainty Sweets
ICES,
CREAMS, JELLIES, PRESERVES
By the
WORLD FAMOUS CHEFS
United States
Canada
Europe
The Dainty Sweet Book
From the
INTERNATIONAL COOKING LIBRARY
Compiled and Edited by
A. C. HOFF
Los Angeles, Cal.
International Publishing Co.
1913
COMPILED, EDITED AND COPYRIGHTED
BY
A. C. HOFF
ALL RIGHTS RESERVED
1 913
AGRICULTURE
GIT-
CONTRIBUTORS
Emile Bailly. Chef
. .Hotel St Regis
LIBRARY
New York City
Jean S. Berdou, Chef
.Hotel Astor. . . . .
New York City
Jean Millon Chef
Ritz-Carlton
New York City
Henry Berger Chef
Frankfurter-Hof
Jules Kohler, Chef
Hotel Adlon
Berlin Germany
G. Milhau, Chef
. Tait-Zinkand Cafe
. San Francisco
Adrian Delvauv, Chef
. .Hotel Baltimore
Kansas City
Otto Geutsch, Chef
Joseph D. Campazzi, Chef. .
E. C. Perault, Chef
John Chiappano, Chef
.Hotel Windsor
. . Royal Poinciana
.Planters Hotel
.Auditorium Hotel
. Montreal
. Palm Beach
.St. Louis
. Chicago
Geo. R. Meyer, Chef
. Rector's Cafe
. Chicago
Gerard Embregts, Chef . .
Chateau Frontenac
Quebec
Louis Pfaff, Chef
.New Willard Hotel
. Washington
Henry Johannsen, Chef
.Hotel Royal Palm
Miami
Victor Hirtzler. Chef
Emile Burgermeister, Chef. .
Martin Ginder, Chef
Joseph Stoltz, Chef
Henri Boutroue, Chef
Thos. Cooney, Chef
Jules Dauviller, Chef
Arthur Taylor Chef
.Hotel St. Francis
. Hotel Fairmont
. Hotel Green
. Hotel Ponce de Leon
. Hotel Shelbourne
. Van Nuys Hotel
. Palace Hotel
Hotel Raymond
. San Francisco
. San Francisco
. Pasadena
.St. Augustine
.Dublin, Ireland
.Los Angeles
. San Francisco
Pasadena
Ernest Otzenberger, Chef . . .
.Hotel Dennis
.Atlantic City
Cesar Obrecht. Chef
Jules Boucher, Chef
Chas. Grolimund, Chef
Jean Juillard, Chef
. Grand Hotel de L'Europe
.Arlington Hotel
. Washington Hotel
.Hotel Adolphus
Lucerne, Switzerland
.Hot Springs
. Seattle
Dallas
Chas. Pier Giorgi. Chef
. Hotel Alcazar
.St. Augustine
Peter Bona, Chef
Louis Lescarboura, Chef
John Pfaff. Chef
Walter Jurenz Chef
.Hotel Chamberlain
.Ft. Pitt Hotel
.Hotel Cape May
Hotel Galvez
.Fortress Monroe
. Pittsburgh
. Cape May
S. B. Pettengill, Chef
Geo. E. Schaff, Chef
Ben E. Dupaquier, Chef
William Leon Benzeni, Chef
Chas. A. Frey, Chef
Lucien Fusier, Chef
G. Cloux, Chef
A. Schloettke. Chef
Lucien Raymond, Chef
Louis Thein, Chef
Jules Edward Bole, Chef. . . .
John Bicochi, Chef
Edw. R. J. Fischel. Steward
Leopold Saux, Steward
Henri D. Fouilloux, Steward.
.Hotel Ormond
.Hotel Albany
. Hotel Arlington
. Hotel Virginia
. Hotel Alexandria
. Grand Hotel Metropole . .
.U. S. Grant Hotel
. Westminster Hotel
.Hotel Congress & Annex.
.Hotel Utah
. Hotel Jefferson
. Hotel Piedmont
.Hotel Piedmont
. Hotel Grunewald
. St. Charles HotflKfis^i^r..??
. Ormond Beach
. Denver
. Santa Barbara
. Long Beach
. Los Angeles
.Interlaken. Switzer-
land
. San Diego
.Dresden, Germany
. Chicago
. Salt Lake City
.St. Louis
. Atlanta
. Atlanta,
.New Orleans
856
WORLD RENOWNED Wol^Ei/l
THEIR CHEF/-OUR CONTRIBUTOR/
WORLD RENOWNED HOTEL/
3 THEIR CHBFJ-OUR CONTRIBUTOR/!
WORLD RENOWNED HOTEL/
PREFACE
In presenting this book on DAINTY SWEETS to the public,
we feel that we are presenting the most complete authorative and
up-to-date book ever prepared on the subject. The contributors
being the finest chefs in the United States, Canada and Europe
insure every recipe shown as right. These world famous chefs have
given us their special recipes and they have made the explanations
so plain and so complete that any one can readily understand them.
The great chefs who have prepared these recipes for us have all
made cooking their life work and have been apprenticed under the
finest and most practical teachers in the culinary lines in this country
and abroad.
A large portion of the copy has been translated from the French-
The finest chefs are generally the French or Swiss. They are not
literary men; their language is not flowery, but we know that even
with the difficulty that exists in expressing in English many of the
French terms that the work as a whole will be easily understood and
greatly appreciated.
This is the first time in history that such a wonderful collection
of recipes has been made obtainable for general use. These men
are giving, in these recipes, their ''professional secrets." The calibre
of the men who have prepared these recipes is as great and represents
as much as the great masters in other lines of the world's work.
Napoleon Bonaparte was a great general; Shakespeare, a great author;
George Washington, a wonderful statesman; and Thomas Edison, a
masterful inventor; but we feel that the master chefs represented
here are to be considered just as great and doing just as much of the
world's work as any of the famous men we have all been taught to
revere and respect.
The International Cooking Library, covering in ten volumes,
every conceivable part, section or angle of the cooking question makes
- 8
ITHEIR CHEM-OUR CONTRIBUTOR/
it possible for any one who will follow these recipes to be an expert
cook. The great masters who have prepared these recipes have spent
their lives studying and experimenting and are giving in these recipes
their best ideas and suggestions. These are dishes of the millionaires
and the most particular epicureans.
We feel that this set of books is presented to the public at just
the opportune time. All people are beginning to realize that there is
really no more important art than cooking and this should be so; for
what should be considered more important than what we eat? The
best health insurance is having the right kind of foods, properly
prepared. A man is at his best only when he is in robust health and
nothing will undermine a person's constitution so quickly as poor
food. The best dishes and the sure and absolute recipes for making
them are contained in this wonderful set of books. All the copy is
from authorities just as positive and just as sure in this line as the
noted Blackstone was on legal lines. We picked the best chefs in the
world; we would accept copy from no others.
A careful study of the recipes and careful application of the
directions for same is all that is necessary to produce the results that
have made these men famous.
In the presentation of this book, we wish only that space would
allow us to mention and pay courtesy to the many men who have-
assisted us in the various departments, copy preparation, translation,
and editing, also the courtesies rendered by the managers of the
world-renowned hotels whose chefs have been our contributors.
INTERNATIONAL PUBLISHING COMPANY.
1
WORLD RENOWNED HOTEL/ S
^C^=^j-'
INDEX
JELLIES, PRESERVES AND SWEETS
PAGE
VICTOR HIRTZLER, Chef de Cuisine, ST. FRANCIS HOTEL, San Francisco, Cal . . . 15
STRAWBERRY PRESERVES
BLACKBERRY JAM
RASPBERRY OR LOGANBERRY
JAM
CANNED STRAWBERRIES
APPLE JELLY
CURRANT JELLY
CRANBERRY JELLY
CRAB APPLE MARMALADE
AND JELLY
APRICOT MARMALADE
BRANDIED CHERRIES
BRANDIED PEACHES
PRESERVED CHERRIES
PRESERVED GAGE PLUMS
QUINCE JELLY
PRESERVED PEARS
PINEAPPLE PRESERVES
CITRON PRESERVES
WATERMELON PRESERVES
CANNED PEARS, PEACHES OR
PLUMS
CANNED PEACHES
CANNED APPLES AND
QUINCES
CANNED PEARS
TOMATO PRESERVES
APPLE BUTTER
CALIFORNIA MARMALADE
GRAPE JELLY
GOOSEBERRY JAM
SPICED VINEGAR FOR
PICKLES
SPICED CHERRIES
SPICED SWEET APPLES
SPICED TOMATOES
NASTURTIUMS
PICKLED ARTICHOKES
PICKLED ONIONS
PICKLES
SWEET PICKLED PEACHES
GREEN TOMATO PICKLE
RIPE CUCUMBER SWEET
PICKLE
SWEET GRAPE JUICE
PRESERVED VIOLETS
CANNED MINCEMEAT
TO CAN PUMPKIN OR SQUASH
TO PRESERVE LIMES
JELLIED CHERRIES
CANDIED LEMON OR ORANGE
PEEL
FIG JAM
BLACKBERRY CORDIAL FOR
MEDICINAL PURPOSES
VANILLA BRANDY
ORANGE OR LEMON BRANDY
FOR FLAVORING
GLACES FRUITS
BAKED PEARS FOR CANNING
RASPBERRY JUICE
BOILED CIDER
SWEETS
ERNEST OTZENBERGER, Chef de Cuisine, HOTEL DENNIS, Atlantic City, N. J . . 42
MOUSSE A LA VANDERBILT VIRGIN STRAWBERRY CREAM
53
37
HENRI BERGER, Chef de Cuisine, FRANKFURTER-HOP, Frankfurt, Germany. . .
PECHES CARUSO
ADRIAN DELVAUX, Chef de Cuisine, BALTIMORE HOTEL, Kansas City, Mo .
GRAPE FRUIT ICE COUPE NANNETTE
ICE CREAM A LA BALTIMORE GLACE A L'HARANAISE
PUNCH VICTORIA PUNCH A L'IMPERIALE
BALTIMORE SHERBET
HENRI BOUTROUE, Chef de Cuisine, HOTEL SHELBOURNE, Dublin, Ireland . . 40
BOMBE TOGO
G. MILHAU, Chef de Cuisine, TAIT-ZINKAND CAFE, San Francisco, Cal 36
TARTELLETTES CALIFORNIA GLACE PRALINES
BOMBE NELUSKO CHAMPAGNE SHERBET
MOUSSE OF CHOCOLATE
10
THEIR CHER/-OUR CONTRIBUTOR/
WALTER JURENZ, Chef de Cuisine, HOTEL GALVEZ, Galveston, Tex 43
FRENCH APPLE TARTE, STARS AND STRIPES BANNER PUNCH
OLD FASHIONED COFFEE PARFAIT
CESAR OBRECHT, Chef de Cuisine, GRAND HOTEL DE L'EUROPE, Lucerne,
Switzerland 41
MOUSSE DAME BLANCHE
CHAS. PIER GIORGI, Chef de Cuisine, HOTEL ALCAZAR, St. Augustine, Fla. . . . 35
SHERBET A' LA'DUSE BOMBE TRIUNWIR
LUCIEN FUSIER, Chef de Cuisine, GRAND HOTEL METROPOLE, Interlaken,
Switzerland 45
BOMBE EXCELSIOR
VICTOR HIRTZLER, Chef de Cuisine, ST. FRANCIS HOTEL, San Francisco, Cal . . 31
MACEDOINE WATER ICE BURGUNDY PUNCH
NORMANDY WATER ICE ' CARAMEL ICE CREAM
SORBET A EAU DE VIE DE BANANA ICE CREAM
DANTZIG FRESH RASPBERRY PUNCH
SORBET PARLERMENTAIN BISCUIT GLACE ST.
VICTORIA PUNCH FRANCIS
LUCIEN RAYMOND, Chef de Cuisine, HOTEL CONGRESS AND ANNEX,
Chicago, 111 48
POIRE MARY GARDEN PEACHES GLACES WILHELMINE
NEIGE AU CLIQUOT COUPE CZARINE
JEAN JUILLARD, Chef de Cuisine, HOTEL ADOLPHUS, Dallas, Texas 56
COUPE CIGARETIERRE CHOCOLAT CHANTILLY
JOHN BIGOCHI, Chef de Cuisine, HOTEL PIEDMONT, Atlanta, Ga. . 46
SHERBET PARFAIT D. AMOUR BAVAROISE EN BELLEVUE
JULES BOUCHER, Chef de Cuisine, ARLINGTON HOTEL, Hot Springs, Ark. ... 57
BANANA SOUFFLE RUSSE
JULES DAUVILLER, Chef de Cuisine, PALACE HOTEL, San Francisco, Cal ... 50
MERINGUES PANACHEES MOUSSE AUX FRAISES ROMANOFF
PUNCH GRANITE A L'ANANAS
JULES KOHLER, Chef de Cuisine, HOTEL ADLON, Berlin, Germany. 59
SURPRISE DES CHARTREUX
GERARD EMBREGTS, Chef de Cuisine, CHATEAU FRONTENAC. Quebec, Can. . 53
BAVAROIS AUX FRAISES
LEOPOLD SAUX, Chef de Cuisine, HOTEL GRUNEWALD, New Orleans, La 54
ORANGE PUNCH
EMILE BURGERMEISTER, Chef de Cuisine, HOTEL FAIRMONT, San Francisco,
Cal 47
PINEAPPLE COUPE AU HIRSH MARQUISE CALIFORNIA
STRAWBERRY ROMANOFF
LOUIS LESCARBOURA, Chef de Cuisine, FT. PITT HOTEL, Pittsburg, Pa 56
PUNCH DELICES COUPE FAVORITE
11
WORLD RENOWNED HOTEL/ [
JOHN CHIAPPANO, Chef de Cuisine, AUDITORIUM HOTEL, Chicago, 111 40
PEACHES A LA TORINESE
BEN E. DUPAQUIER, Chef de Cuisine, HOTEL ARLINGTON, Santa Barbara, Cal., 49
MARRON ICE CREAM VANILLA ICE CREAM
GEORGE R. MEYER, Chef de Cuisine, RECTOR'S CAFE, Chicago, 111. . . . 58
PUNCH AU PARFAIT AMOUR
SURPRISE PYRAMID, NAPOLITAINE
FRENCH VANILLA ICE CREAM
ALPS GLORY
MARTIN CINDER, Chef de Cuisine, HOTEL GREEN, Pasadena, Cal 51
TUTTI FRUITTI PUNCH ORANGE SHERBET
PISTACHIO ICE CREAM
OTTO GEUTSCH, Chef de Cuisine, HOTEL WINDSOR, Montreal, Can 55
SOUFFLE PALMYRE PECHES POLE DU NORD
JOSEPH P. CAMPAZZI, Chef de Cuisine, ROYAL POINCIANA, Palm Beach, Fla . . 52
COMPOTE OF PEACHES A LA VAN DYKE
LOUIS THEIN, Formerly Chef de Cuisine, HOTEL UTAH, Salt Lake City, Utah . . 3 5
STRAWBERRY ICE CREAM TUTTI FRUITTI ICE CREAM
BAKED ALASKA
HENRI D. FOUILLOUX, Chef-Steward, ST. CHARLES HOTEL, New Orleans, La . . 54
COUPE ST. CHARLES
EMILE BAILLY, Chef de Cuisine, HOTEL ST. REGIS, New York City, N. Y. . . . 44
PONCIRE PRINTANIERE CREAM GLACE BONNE MAMA
MERINGUES GLACE
EDMOND C. PERAULT, Chef de Cuisine, PLANTERS HOTEL, St. Louis, Mo. . 39
PUNCH MOS COWITE SORBET AUX PECHES
GRANITE AUX ANNANAS
CHARLES A. FREY, Chef de Cuisine, ALEXANDRIA HOTEL, Los Angeles, Cah, 33
STRAWBERRY MOUSSE
ICED TEA
CAFE PARFAIT ALEXANDRIA
ICE CREAM YOKOHOMA
CHOCOLATE MOUSSE ANNA HELD
ICE CREAM AL'IMPERATRICE
ORANGE ICE COVINA
BAVAROIS OF APRICOTS
12
!THEIR CHER/^OUR CONTRIBUTOR/
13
WORLD FAMOUS CHER/ 1
PRESERVES, JELLIES AND PICKLES
For Jelly, select your fruit before it is too
ripe if possible, as it is always a much better flavor.
It should be put on and brought to a heat
as the juice can be much better extracted.
Have a bag made of flannel, in a funnel
shape, to put the juice through. For straining it
through the first time, use a wire sieve with a
revolving wire to crush the fruit. Jelly should
always be strained twice, and comes much
clearer by allowing it to hang over night and drip.
Put on the juice and allow it to come to a boil,
then put in the sugar, which should be first
heated in the oven. Jelly should always boil
rapidly in a pan with a very large bottom (copper
is best) so that as much surface can be on the
stove as possible. If it is desired to keep the color
light, use a very little gelatine, so that it need not
cook so long. From fifteen to twenty minutes is
long enough for it to cook after it begins to boil
and it should not stop till done.
Better success can be had by making it in
small quantities.
After putting it in glasses set them in a hot
sun till cold, then cover with melted paraffin.
If corn-starch be put in the juice before
adding the sugar, it will make it clearer two
teaspoonfuls in two tablespoonfuls of water to
three pints of juice.
A teaspoonful of sugar put upon the top of jelly in the glass
prevents moulding. To prevent preserves from sugaring, add a little
tartaric acid, when cooked.
Small stone jars are best for preserves. If glass jars are used they
should be wrapped in paper to keep out the light.
Cider vinegar is best for pickles. If vinegar is too strong, dilute
partly with water. All pickles should be tightly sealed to prevent air
14
VICTOR HIRTZLER
CHEF DE CUISINE
HOTEL
ST. FRANCIS
San Francisco, Cal.
Mr. Hirtzler was
born in Strasbourg,
Alsace, Germany, and
learned his profession
under Emile Feypell
in Strasbourg who is
considered one of the
finest Chefs in France.
Mr. Hirtzler has been
in the best hotels in
France and Germany.
Coming to the United
States he started in at
the Old Brunswick in
New York City, and
then at the Waldorf
Astoria, New York City,
then at Sherry 's famous
Cafe, New York City.
He came to San Fran-
cisco to open the Hotel
St. Francis in 1904.
THEIR ICEJICREAMJ AND^EE-M
reaching the vinegar, as this kills it. It should always be poured
on hot as it comes to the first scald, never allowing it to boil. Never
put up pickles in anything that has held any kind of grease, and never
let them freeze.
If pickles are put into the brine, it should always be strong enough
to bear an egg.
Use coarse salt in proportion of a heaping pint of salt to a gallon
of water. Put pickles in bottles and seal while hot.
Put a slice of horse radish in each jar or bottle of pickles, this
keeps the vinegar clear.
To one barrel of pickles add one-half bushel grape leaves while
in the brine. This keeps them sound and firm.
LIST OF FRUIT IN PRESERVES
7 ^ P unds cherries 1 . . . . 1 gallon preserves
7K sugar I
14 pounds berries 1 5 g jam
14 sugar J
Two quarts of stemmed currants make two pints of juice, added to
two pounds of sugar makes three tumblers of jelly.
Always wash strawberries before removing hulls, put in colander
to drain. Always select strawberries for their flavor rather than their
size.
STRAWBERRY PRESERVES
Prepare a small quantity at a time for best results. Have a kettle
of syrup made of two pounds cane sugar and half a cup of water.
Drop berries into it ; cook rapidly for twenty minutes, do not stir fruit;
remove any scum which may arise. Lift out and put in tumblers
and when all are done, cook the syrup and juice to a jelly and fill up
tumblers. Let stand till cold before covering.
BLACKBERRYj JAM
4 quarts blackberries
2 " fine cooked apples
4 " cane sugar
Boil twenty-five to thirty minutes.
15
WORLD FAMOUS CHERT
RASPBERRY OR LOGANBERRY JAM
To use one-third currants to two-thirds red raspberries is better
than the berries alone. (Loganberries are acid enough.) Wash the
fruit well and let it boil twenty minutes: Weigh the quantity, and to
every pound of fruit, use three-quarters of a pound of sugar. Boil till,
by taking some on a saucer to try it, no juice gathers about it. Put in
small jars or glasses same as you would jelly.
CANNED STRAWBERRIES
Wash well before hulling and weigh and to each pound of berries
allow one-quarter pound of cane sugar. Boil fifteen minutes, put in
pint glass jars and seal while hot.
APPLE JELLY
Take ripe Bellefleur or any finely flavored cooking apples. Cut
in quarters and remove the core. Drop in water as you cut them to
prevent turning black. Add a little lemon juice to the water. When
all are cut, drain off the water, and put apples in a preserving kettle
(copper) and pour over them a little water. Let cook until soft, then
strain through flannel bag, boil juice with an equal weight of sugar
until it jells. Pour while hot in jelly glasses.
BLACKBERRY JUICE
Heat berries to a boiling point, mash and strain through flannel
bag. Add an equal quantity of sugar to the juice. Boil hard for
twenty-five minutes, then pour into glasses.
;.;0 CURRANT JELLY
Wash and strip currants from the stems, and put them on to cook.
Mash as they get hot. Let them boil twenty-five minutes, turn into
jelly bag and let drip without squeezing. Measure juice and return
it to kettle, after it has boiled about ten minutes add heated sugar,
allowing a pound of sugar to a pint of juice. Cook until a little poured
on a saucer, jells. Pour into moulds and seal when cold.
BRANDIED PEACHES
Take white sound peaches, rub with a crash towel to remove down,
prick with a needle, drop in cold water, drain, put in kettle, cover with
16
jfTHEIR ICEJlCREAMJ 1 AND JWEEIfl
cold water, add small piece of alum the size of a hazelnut. Place on
fire and stir occasionally and as they float on top of the liquid, take out
and place them in a pan of cold water. Drain and arrange in quart
glass jars. Seal and put away in a cool place for two weeks, then drain
off brandy into a kettle, and allow three pounds of sugar to each
gallon of brandy. Stir well to melt sugar. Pour this over the peaches,
seal hermetically and put away in a cool place.
CRANBERRY JELLY
To three quarts of cranberries, take two pounds of granulated cane
sugar and one quart of water. Cook thoroughly and mash through a
fine sieve. Return juice to the stove and cook fifteen minutes more.
Pour into individual moulds.
CRAB APPLE MARMALADE AND JELLY
Take eight quarts of crab apples and add three quarts of water.
Boil slowly for one hour, adding water that evaporates. Strain through
flannel bag, and do not squeeze. Allow the same amount of sugar
as juice. Boil for twenty minutes. Pour into glasses, seal when cold.
Take remainder of apples, press through sieve, take equal parts cane
sugar and pulp, cook until well done. Can be seasoned with lemon
and cinnamon.
APRICOT MARMALADE
Remove stones and cut in halves some firm, ripe apricots. Add a
few spoonfuls of water and cook until soft. Strain through sieve and
add three-fourths of a pound of cane sugar to every pound of fruit.
Crack as many stones as desired, and add the kernels to the fruit.
Continue to stir and cook until it thickens, then pour immediately
into hot glasses. Cover when perfectly cold. Peaches can be prepared
the same way.
BRANDIED CHERRIES
Select some fine Queen Annie cherries, cut off about half the stems.
Arrange the cherries in glass jars or bottles and pour over them the
following syrup:
Melt two and one-half pounds granulated cane sugar
with a very little water, being very careful not to let it
17
I
WORLD FAMOUS CHER/
scorch. Take off fire and add half a vanilla bean. Then
add slowly one gallon brandy, when cold pour over the
cherries. Seal well and keep in a cool place.
PRESERVED CHERRIES
To each pound of stoned cherries allow one pound of granulated
cane sugar, crack some of the stones and tie the kernels in a piece of
gauze to be removed after the boiling, add the sugar to the cherries and
let stand three hours before cooking. Then put them in a preserving
kettle and boil and skim until the fruit is clear. Lift the cherries into
jars and boil the syrup a little longer and pour over the fruit.
PRESERVED GAGE PLUMS
Use a pound of sugar to each pound of plums. Have the fruit
clean and dry and prick all over with a needle to keep the skins from
breaking. Melt the sugar with as little water as possible and when
boiling add the plums, a layer at a time. Boil for a few minutes, lift
out with a skimmer, and place singly on a dish to cool. Continue in
this way until all the plums are done, then when the last layer is
finished, return the first ones cooked to the kettle, boil until trans-
parent. This time take out and arrange neatly in glass jars. Continue
until each layer is finished. When all are done, pour the hot syrup
over them. Seal up as usual.
QUINCE JELLY
To each pound of cut up quinces add a cup of water. Put in a
kettle and stew until soft. Don't crush, put them in a jelly bag to
drain. Add a pound of sugar to each pint of liquor. Let boil gently
until sugar is dissolved then boil more quickly, pour into glasses and
cover with paraffin when cold.
PRESERVED PEARS
Peel, half and remove core of Bartlett or Seckle pears, allow
one pound of sugar to each pound of fruit. Put the sugar on to cook
with a few spoonfuls of water. Stick a clove in each piece of fruit.
Boil until thoroughly done. Put the fruit in glass jars, and cover with
the syrup and seal. The juice and rind of one lemon to every five
pounds of fruit can be used instead of cloves or both can be used.
18
THEIR ICEJXREAMJ
PINEAPPLE PRESERVES
Pare and slice the pineapples, then weigh them. To every pound
of fruit, take one pound of cane sugar, put a layer of slices in a stone
jar, sprinkle over with sugar, and continue until fruit and sugar are
used up. Let stand over night; take the apples out of the syrup,
cook the syrup till it thickens, add the pineapples and boil fifteen
minutes. Lift out the fruit from the syrup and let it -cool, then put
in jars and pour the syrup over. A very little ginger root boiled in the
syrup improves it.
CANNED PEARS, PEACHES OR PLUMS
Twelve pounds of fruit and three pounds of sugar will fill six
quart jars.
CITRON PRESERVES
Select sound fruit, pare it, divide into quarters, take out all seeds,
and cut up in small pieces. Weigh it, to every pound of fruit, allow
one-half pound of granulated cane sugar. Put the citron to cook until
quite clear, drain through a colander, throw away the water it was
cooked in; then put on the weighed sugar with a few spoonfuls of
water to start it boiling. Let it boil until very clear, and before putting
in the citron again, add to the syrup two large lemons sliced, and a
small piece of ginger root; then add the citron and let all cook together
about fifteen minutes. Fill the jars with citron, and pour over the hot
syrup and seal up.
WATER MELON PRESERVES
Select one with a thick rind, cut in any shape desired, lay it in
strong salt water for two or three days, then soak in clear water
twenty-four hours, changing the water frequently; then put them in
alum water for two hours to harden them. To every pound of fruit,
use one pound of sugar. Make a syrup of the sugar and a few pieces
of ginger root, and one lemon sliced thin. Take out the lemon and
ginger after boiling a few minutes. Add the melon, boil until trans-
parent. Lift carefully and place in glass jars, pouring the syrup over it.
19
W WORLD FAMOUS CHER/ 1
SWEET PICKLED PEACHES
Take clingstone peaches and peel or rub the down off with a
coarse crash towel. For eight pounds of fruit take four pounds of
sugar, one quart of vinegar, one ounce stick cinnamon, and one ounce
whole cloves. Boil sugar and vinegar with the cinnamon for two
minutes; then put in the fruit a few at a time with one or two cloves
stuck in each. When done, take out and place in jars and put in others
to cook, until they have all been cooked. Reduce the syrup to one-half
the original quantity and pour over the fruit; seal hot. This recipe
can be used for plums and pears.
CANNED APPLES AND QUINCES
Pare and cut equal quantities of apples and quinces. First cook
the quinces in sufficient water to cover them, till they are tender.
Take them out and cook the apples in the same water. Put in a vessel
a layer of quinces, then a layer of apples till all are used. Pour over
them a syrup made of a half a pound of sugar to a pound of fruit and
let stand over night. The next day boil for five minutes and seal in
jars.
CANNED PEACHES
Pare the peaches, cut in half and lay in cold water till ready.
Put on the stove a pound of sugar with three pints of water. Let
boil to a syrup. Set the jars in a cloth in hot water. Fill the jars with
the cold peaches, putting a generous layer of sugar between the peaches;
when the jar is full of peaches, fill up with the hot syrup and seal
immediately.
CANNED PEARS
Ten pounds of peeled, halved and cored pears, five pounds of
granulated sugar, one sliced lemon, one teaspoonful ground cinnamon,
a little grated nutmeg, a small piece of ginger root. Put the cinnamon
and nutmeg loosely in a piece of gauze. Cook all together till the
pears turn pink, then put in jars and seal hot.
TOMATO PRESERVES
Scald and peel carefully small pear-shaped tomatoes, half ripe,
prick them with a needle to prevent them from bursting, and put their
weight in sugar over them. Let them lie over night; then pour off the
20
THEIR ICEJ^CREAMJ AND JWEJU
liquid into a preserving kettle, and boil until it is a[thick syrup. Clarify
it with the white of an egg; add the tomatoes and boil until trans-
parent. A small piece of ginger root or one lemon to a pound of fruit
sliced very thin and cooked in the syrup improves it.
APPLE BUTTER
Three gallons of cooked apples and one quart of cider, five pounds
brown sugar, several sticks cinnamon, boil down to about two gallons.
CALIFORNIA MARMALADE
One grape fruit, one orange, two lemons. Shave very thin,
discard seeds only. Pack lightly into an earthen vessel and add
enough water to just cover and let stand over night or twenty-four
hours; then bring to a boil and let simmer for fifteen minutes; return
to vessel and let stand for another twenty-four hours. Next day,
measure and add equal quantities of sugar to fruit, return to stove and
boil until it jells. Put up in jelly glasses.
GOOSEBERRY JAM
Weigh half ripe gooseberries and to eight pounds of fruit add one
teacupful water. Boil until soft, add eight pounds of heated sugar and
continue boiling until clear.
GRAPE JELLY
To every eight pounds of fruit, take one cup of water, bring to a
boil and crush, strain through a jelly bag. Measure the juice, measure
and set aside an equal quantity of granulated cane sugar; then boil
the juice half an hour. Add the sugar heated and let boil about ten
minutes longer.
SPICED VINEGAR FOR PICKLES
One gallon cider vinegar.
One pound brown sugar.
Two tablespoonfuls each of mustard seed, celery seed and salt.
One tablespoonful each of tumeric powder, black pepper and mace.
Two nutmegs grated.
Three onions.
One handful grated horseradish.
21
WORLD FAMOUS CHERT
SPICED CHERRIES
Nine pounds of fruit.
, - Four pounds of sugar.
One pint malt or cider vinegar.
One-half ounce cinnamon bark.
One-half ounce whole cloves.
Make a syrup of the ingredients and let boil for a few minutes
before putting in the fruit. Cook the fruit until the skins break;
then take out the fruit and boil down until thick and pour over the
fruit hot.
SPICED SWEET APPLES
Take equal parts of sugar and vinegar, add a dozen cloves and a
stick of cinnamon bark; when boiling add sweet apples and cook until
apples are tender.
SPICED TOMATOES
Take red and yellow pear-shaped tomatoes, prick with a needle to
prevent bursting, sprinkle with salt, let stand over night. Pack
neatly in glass jars, and cover with the following spiced vinegar:
One pint of cider or malt vinegar, one tablespoonful sugar and one
tablespoonful of each of the following: cinnamon, cloves, allspice,
black pepper. The spices should be ground. Bring to boiling point and
pour over tomatoes. Seal up when cold.
PICKLED ARTICHOKES
Select small tender artichokes, trim bottoms, remove the hardest
leaves; let stand in alum water until ready to use. When all are ready
bring to boiling point and let cool slowly. When cold, arrange in glass
jars and pour over them a liquid made as follows: To every gallon of
vinegar take one teacup sugar, one cup salt, teaspoonful alum, one-
quarter ounce cloves and black pepper. Bring to boiling point and
seal while hot.
PICKLED ONIONS
Select very small white onions. Peel and boil them in equal
portions of sweet milk and water for ten minutes. Drain well out in
glass jars and pour scalding spiced vinegar over immediately. Use
no allspice as it would darken them, and no sugar.
22
PICKLES
Take one hundred green cucumbers about two inches long or less;
peel as many small white onions as desired; wash all and put into a
stone jar, sprinkle plenty of table salt over them and toss about with
the hands. Let stand twenty-four hours, drain off liquor, place pickles
and onions in glass jars and cover with hot spiced vinegar, no sugar.
Seal hot. A small red pepper added to each jar improves them.
GREEN TOMATO PICKLE
One peck of green tomatoes, one dozen large onions sliced very
thin. Put in separate jars, sprinkle salt between the tomatoes and let
stand a few hours. Pour boiling water over onions and let stand. Then
squeeze them both out and arrange them in stone jars in alternate
layers, sprinkling through them celery seed and mustard seed. Pour
over this a quart of vinegar and a pint of sugar brought to a boil.
It is ready for use when cold.
RIPE CUCUMBER SWEET PICKLE
Pare twelve large cucumbers and take out the pulp. Cut them in
strips, take two pounds of sugar and one pint of vinegar, one-half
ounce cinnamon and cloves. Boil together and skim. Then put in the
cucumbers and let cook until tender. Take out, let liquor reduce and
pour over the cucumbers and cover lightly.
NASTURTIONS
Take those that are small and green. Put them in salt and water,
changing it twice in the course of a week. When you have done
collecting them, turn off brine and cover with scalding vinegar with a
little alum in it. Use in salads.
SWEET GRAPE JUICE
Take twenty pounds of Concord grapes, add three quarts of water,
crushing the grapes in the water, and put them in a porcelain kettle.
Stir them well until they reach boiling point, and let simmer fifteen
or twenty minutes; then strain through a cloth and add three pounds
of white sugar. When the sugar is dissolved, strain again through a
23
WORLD FAMOU/ CHERT "7
cloth. Heat it to boiling point again. Pour it into pint or quart
bottles and seal instantly. Have the bottles hot and use only new
corks. Dip the necks with corks in, into the hot sealing wax.
PRESERVED VIOLETS
One pound of large full bloom violets. Cut off stems. Boil one
and a half pounds of granulated sugar until a little dropped in cold
water makes a soft ball. Throw in the violets, remove the pan from
fire for a moment, stir gently, return pan to the fire and boil up once,
change immediately to another vessel. Let stand over night, next
day drain them through a sieve, pour syrup back into a copper pan,
add a cupful more of sugar, and cook again until it hardens in water.
Put in the violets and change once more to the vessel and leave again
over night. After this, drain off again, pour this syrup back into the
pan, boil it for a few minutes and add the violets, removing the pan
at once from the fire. Stir lightly until it begins to crystallize, then
pour the whole on sheets of paper, shake and separate the flowers
carefully with the hands, and when dry, pick them from the sugar;
arrange on a grating and leave to get cold.
CANNED MINCE MEAT
Three pounds of boiled beef, one pound of beef suet, three pounds
of brown sugar, one-half peck apples, two pounds raisins, one pound
currants, one pound citron, one nutmeg, grated, one tablespoonful
mace, powdered, allspice and cinnamon to suit the taste. Chop the
meat, suet and apples fine, then put them together with the seasoning.
Slice the citron fine. Pour on enough boiled cider to make a thick
batter of it. Heat it thoroughly and put into one quart glass jars.
Seal while hot, and put away in a cool, dark place.
TO CAN PUMPKIN OR SQUASH
Cut squash or pumpkin in little squares, peel and put on to cook
until soft. No seasoning. Mash through a fruit press, have ready
one quart glass jars, hot. Fill them with the squash or pumpkin, seal
tight, and keep in a cool dark place.
TO PRESERVE LIMES
Remove the cores from the limes (a small tin tube comes for this
purpose), cover with salted water, a large handful of salt to a gallon of
water. Let soak for four or five hours. Drain off the salt water,
24
throw the limes into boiling water. As soon as soft, take them out one
by one, drop them into cold water. Change this water several times.
To turn them green again, put two gallons of water in an upturned
copper pan. Add two large handfuls of cooking salt, one cup of
vinegar and several handfuls of fresh spinach. Stand this kettle on the
fire and let boil for a few minutes, drain the limes and throw into the
boiling kettle, boil up several times. Take the basin from the fire.
Let stand until cold, when they will have resumed their natural color;
drain off the liquid and let the limes soak in fresh water for about
fourteen hours, changing the water frequently. Prepare a fifteen degree
syrup. When boiling, drain the limes and throw them into this, boil
up and then put in a vessel and leave for twelve hours. The following
day, pour off the syrup and boil it to sixteen degrees and pour it once
more over the limes, leaving it for twelve hours; drain the syrup again,
boil until it reaches twenty degrees. Pour it over the limes and leave
for twelve hours longer, repeating this process every twelve hours until
the syrup reaches thirty-two degrees; then pour it back into the kettle.
When boiling, throw in the limes and boil for two minutes; put into
small stone jars, and when cool, seal hermetically.
JELLIED CHERRIES
To three pounds of stoned sour cherries, take one pound of currant
juice, and a handful of crushed kernels, tied up in a gauze bag, so
they can be removed when the fruit is cooked. Put the cherries in a
copper pan on a slow fire and reduce to about half, then add three
pounds of granulated cane sugar and the pound of currant juice in which
the kernels have been steeped. Continue to boil steadily until a
little tried on a saucer will not spread. Now add half a gill of kirsch
wasser (cherry brandy), put at once into jelly glasses. Place in a
cool place, and when cold, cover with paraffin and put on the tin
covers.
BLACKBERRY CORDIAL FOR MEDICINAL PURPOSES
Heat and strain ripe blackberries and to one pint of juice add one
pound of granulated sugar, one-fourth ounce of powdered cinnamon,
one-fourth ounce of mace, one teaspoonful of cloves. Boil all together
for twenty minutes, strain the liquid and to each pint, add a gill of
French brandy. Put away in small bottles.
25
WORLD FAMOUS CHERT *i
CANDIED LEMON OR ORANGE PEEL
Take a sufficient quantity of lemon or orange peels. Put on the
fire with enough water to cover. Boil until soft to the touch, and throw
into cold water; leave to soak for twenty-four hours, changing the
water often. Drain, put into a stone jar, cover with a fifteen degree
syrup, boiling. Let stand twelve hours, drain off the syrup boil it up
to eighteen degrees, then pour it again over the peels, leaving them
to steep for twelve hours. Repeat this operation six or seven times,
gradually increasing the strength of the syrup until it reaches thirty-
two degrees. The last time prepare a fresh thirty-two degree syrup.
Drain the fruits from the syrup they are in and add them to the fresh
boiling syrup boil up once. Remove from fire, lay them in stone
jars or pots, covered with the syrup and seal when cold.
FIG JAM
Take large firm figs, remove hard stems, cut in quarters. For each
pound of figs take half a pound of sugar, dissolved in a little water.
Boil this up once or twice, then add the figs and boil steadily until the
marmalade coats the spoon and drops from it in beads; then pour into
hot jelly glasses.
VANILLA BRANDY
Cut up vanilla beans very fine, pound in a mortar with a pestle,
put in bottles and cover with strong brandy. This is much better
than ordinary vanilla.
ORANGE OR LEMON BRANDY FOR FLAVORING
Take, the very thin yellow outside of oranges or lemons, the
white is not good. Brush with a little granulated sugar. Put in a
bottle and cover with strong brandy. In this same way can be pre-
pared and kept for use the kernels of cherries, also plum, apricot and
peach stones, pounding them slightly before putting them in the
brandy.
GLACED FRUITS
Be very particular in selecting the fruit. Cherries should be
large and not quite ripe, firm and without blemishes, stones removed.
Apricots medium sized and firm, remove stones without making too
26
THEIR ICEJ I .CREAMJ I ANDJ I WEETI/
large an opening and should be almost green. Peaches should be the
same as apricots, pears should be peeled, leaving stems, and figs must
be green. Strawberries must be very green, but full grown. Wash and
dry well, leaving the stems in. Nectarines should be green and stones
removed. Any hard green plums may be used, but leave their stones
in. To candy pineapple, cut in thick slices, removing core and any
brown outside spots. All fruits must be first washed and thoroughly
dried before being prepared. It is well to make a new syrup for each
kind of fruit. To make the syrup take two pounds granulated cane
sugar and two gills of water and boil together for eight minutes.
Have the fruit handy on a platter and lay each piece into the syrup.
Do not pour into syrup or allow syrup to stop boiling. Wait a few
seconds between each piece so the syrup can boil up well over the
fruit. Then remove piece by piece in the order placed in kettle. Do
not under any circumstances use a fork either for lifting or to test
fruit. A silver spoon or an aluminum skimmer should always be used.
Place the fruit on a thick piece of wax paper. Put in a cool place.
The next day, repeat this process, adding the fruit as before. Allow
to boil hard for a minute and remove as before. It takes about eight
days for the fruit to absorb enough sugar and not to get mushy. That
is why it is not allowed to cook for a continuous length of time. When
finished, line a broad, shallow stone jar with waxed paper. Lay in
piece by piece, not allowing them to touch each other. Put waxed
paper between the layers and cover closely.
BAKED PEARS FOR CANNING
Wash as many ripe, firm, unspecked pears as will fill a baking
pan. Pour boiling water over to almost fill the pan. Sweeten as though
for immediate use. While the pears are baking, baste frequently
and turn over and around to brown lightly, and evenly. Add a few
cloves and a little stick cinnamon. Have glass jars as hot as for
canning and when the pears are very tender, almost candied, pack
in the jars; have juice cover the fruit. Seal while hot. Should the
water evaporate very much, add more, little by little, until the
syrup is enough to cover the pears when in the jars.
RASPBERRY JUICE
Mash clean ripe berries to a pulp, let stand overnight. Next
morning strain through a jelly bag and to each pint of juice, add one
27
CHEFJT
cupful of granulated cane sugar. Boil three minutes and seal her-
metically in bottles, while hot. This recipe will answer for any berries
or fruit. A good substitute for brandy or wine for puddings and
sauces, also makes a delicious drink when added to a glass of ice water.
BOILED CIDER
To be used in Mince Pies, fruit cakes, etc., about a gill to a quart
of mince meat or cake dough. Five quarts of sweet cider newly made
and before fermentation has set in. place on the fire in a granite kettle.
Boil slowly until reduced to one quart. Seal while hot.
28
THEIR ICECREAM.? ANDREW 1
VICTOR HIRTZLLR
CHEF DE CUISINE
HOTEL
ST. FRANCIS
San Francisco, Cal.
Mr. Hirtzler was
born in Strasbourg,
Alsace, Germany, and
learned his profession
under Emile Feypell
in Strasbourg who is
considered ore of the
finest Chefs in France.
Mr. Hirtzler has been
in the best hotels in
France and Germany.
Coming to the United
States he started in at
the Old Brunswick in
New York City, and
then at the Wrldorf
Astoria, New York City ,
then at Sherry 's famous
Cafe, New York City.
He came to San Fran-
cisco to open the Hotel
St. Francis in 1904.
MACEDOINE WATER ICE
Two pounds of sugar, three quarts of water,
six lemons. Dissolve the sugar in the witer, then
add the grated yellow rind of two-thirds, the
juice of six lemons, strain and freeze. When
frozen add one quart of different kinds of fruits,
such as small grapes, stoned cherries, apricots,
strawberries and pineapple cut small. The
fruits should be soaked in a strong kirsch syrup
before using, which will prevent them from
freezing too solid.
NORMANDY W^ATER ICE
Two pounds of sugar, three quarts of water,
six lemons. Dissolve the sugar in the water, and
then add the grated yellow rind of two lemons
and the juice of the lemons and one quart of
crab apple pulp and one gill of cognac. Freeze.
SORBET A EAU DE VIE DE DANTZIG
One pound of sugar, three pints of water,
two lemons and one orange juice, two whites of
eggs beaten with one gill of maraschino; freeze
and serve in Sorbet glasses with Eau de Vie de
Dantzig on top. Put the Eau de Vie de Dantzig
at last moment so that the silver leaves will show.
SORBET PARLERMENTAIN
Two pounds of sugar, two quarts of water,
six oranges, two lemons, dissolve the sugar
with the water, infuse the grated rind of one orange and also the
juice of the oranges and lemon, two yolks of eggs and two whites of
eggs beaten with a small glass of curacao. Freeze and serve.
VICTORIA PUNCH
Two pounds of sugar, two quarts of water and the juice of six
oranges mixed altogether, and then add a small glass of rum, small
29
P WORLD FAMCW CHER/
glass of Kirsch and a glass of Sautern. Freeze, and add the meringue
of three whites of eggs and one-half pound of sugar. Serve in glasses.
BURGUNDY PUNCH
Two pounds of sugar, two quarts of water, rind of one and juice of
six lemons and one piece of cinnamon stick. Let it stand for about two
hours. Freeze and after being frozen add one pint of claret and a
small glass of cognac and a drop of red coloring.
CARAMEL ICE CREAM
Boil one and one-half pounds of sugar with one pint water until
little brown, stir two quarts of milk into the sugar and let boil until
dissolved. Meanwhile mix one pint of milk with eight yolks of eggs
and add the boiling milk stirring gradually until well mixed. Remove
from fire, add one quart of cream and freeze.
BANANA ICE CREAM
One gallon of milk, twenty yolks and ten whole eggs, two pounds
of sugar, mix the yolks of eggs with sugar and then boil the milk and
pour it over the eggs; mix and cook until a little creamy, add the
pulp of one dozen bananas and a few drops of banana extract.
FRESH RASPBERRY PUNCH
One pint of raspberry juice, fresh.
One pint of water.
One pound sugar and juice of two lemons.
Freeze and before serving, add four whites of eggs well beaten.
BISCUIT GLACE ST. FRANCIS
Four yolks of eggs, two ounces sugar,
One-fourth vanilla beans or essence,
One pint whipped cream.
Mix the sugar with the yolks and vanilla and cook for a few
minutes, moving all the time with a whip. Take off the stove and
beat until cold, then add the whipped cream. Fill up some fancy
paper boxes and freeze. When frozen, decorate the top with strawberry
and pistache ice cream and serve.
30
THEIR ICECREAM J^
STRAWBERRY MOUSSE
Whip one pint of heavy cream to a froth.
Add two and a half ounces of powdered sugar.
Dissolve three-quarters of an ounce of gelatine
in a little warm water and strain it to the cream,
beating the same rapidly. Then add one-quarter
pint crushed strawberries. Fill in moulds and
set in shaved ice with salt until it commences to
freeze. Then dip the mould in warm water and
remove the contents on a cold dish. Decorate
with whipped cream and fresh strawberries.
CHAS. A. FREY
CHEF
HOTEL
ALEXANDRIA
Los Angeles, Cal.
Mr. Frey was first at
the Hotel von Konig
von England in Mun-
ster; later at the Dom
Hotel, Cologne; Con-
tinental Hotel, Paris;
with the North German
Lloyd and Hamburg-
American Steamship
Lines and Hotel Belle-
vue-Stratford, Philadel-
phia.
ICED TEA
Place one ounce of selected tea in a teapot,
large enough to hold four glasses of iced tea.
Fill full of boiling water, let stand for a second, or,
if desired very strong, a little longer. Strain in an
earthen jar, placed in ice and let get cold. Then
pour in glasses and serve with pieces of ice and
fine granulated sugar and slices of lemon.
ICE CREAM AND ICES
NOTICE: In making ice cream and water
ices all sugar which is used for the same should be
boiled into a syrup and used accordingly, scaled by a special sugar sealer
in degrees. The following recipes are scaled with a Beaume sugar
scale wherever it is possible.
CAFE PARFAIT ALEXANDRIA
Make a very strong coffee and pour over one pound of cube sugar.
Dissolve the same over a slow fire but do not let it boil until it reaches
twenty-eight degrees.
Beat eight yolks of eggs in a kettle which is placed in a hot water
bath, then add the above coffee syrup little by little. Remove the
kettle with its contents out of the hot water in shaved ice. Keep on
beating same until very cold, then add one pint of whipped cream, mix
well, then place the same in cold parfait glasses and place in freezer
until frozen solid, serving in same glasses.
31
WORLD FAMOUS CHER/ 1
ICE CREAM YOKOHOMA
Work one pound of almond paste with one pint of milk and pass
through a fine sieve. Then beat in a kettle twelve ounces of sugar with
nine yolks of eggs, then add one quart of boiling cream, one-fourth
vanilla bean and one tablespoonful of tea leaves. Mix the same well
on a slow fire and just before it starts to boil remove the same from
fire and add the above described almond milk. Then strain the whole
through a tamy (heavy cheese cloth), let get cold and freeze in a freezer.
When frozen serve in special out of pulled sugar prepared butterfly
designs.
CHOCOLATE MOUSSE ANNA HELD
Melt one-half pound chocolate in one pint of hot water, one-half
vanilla bean; let boil a minute, add one pint of syrup, at twenty-eight
degrees and strain the same, place in ice and let get very cold.
Beat in a kettle, one quart of whipping cream, add the above
dissolved chocolate and mix the same. Then place the same in moulds
and freeze. When frozen serve in special made out of red pulled sugar
prepared rose designs and decorate on top with whipped cream and
fresh strawberries.
ICE CREAM AL'IMPERATRICE
Boil two ounces of rice in water for five minutes, then remove the
water and add one and a half pints of milk, one-half vanilla bean and
boil very well. Then pass through a fine sieve and set on ice to cool.
Beat in a kettle, six yolks of eggs with one-half pound of sugar,
add a quart of boiling cream and let come to boil, but not boiling, then
add the above described mixture and let get cold. Then freeze in a
freezer. When frozen mix in some maraschino soaked candied fruit
which is cut in dice such as pineapple and cherries.
ORANGE ICE COVINA
Grate the rind of two dozen oranges carefully. Add four pounds
of granulated sugar, let stand for one hour, then add one gallon of
water and the juice of the grated oranges. Let stand until all sugar
is dissolved, then strain and add two whites of egg and freeze. When
frozen cut a thin layer of pound cake round, place on these thin sliced
oranges and on top of these place the orange ice in shape of a pyramid-
32
THEIR ICEJXREAMJ 1 AND LfWEETJ 1
BAVAROIS OF APRICOTS
Dissolve one and one-fourth ounces of good gelatine in one pint of
lukewarm water. Add one-half pound sugar. Let stand for ten
minutes and strain. Then add one pint of apricot pulp made of fresh
apricots by removing skin and pits and passed through a fine sieve
Add two ounces Kirschwasser.
Beat in a kettle one pint of whipping cream. When stiff mix
with the above and place in moulds, then set in refrigerator until firm.
Then remove the mould by dipping in warm water. Place the Bavarois
on a special cold dish and garnish with whipped cream and brandied
apricots.
CHARLES
PIER GIORGI
CHEF DE CUISINE
HOTEL ALCAZAR
St. Augustine, Fla.
Prior to coming to
the Hotel Alcazar, Mr.
Giorgi was at the Hote 1
Walton arid the Gilsey
House, New York City ;
the Bay Shore House at
City Island, N.Y.; the
Hollywood Hotel at
West End, N.J., and
at the Hotel Kittatinny
at Delaware Water Gap
Pa.
SHERBET A' LA'DUSE
Boil one quart of water with one pound
granulated sugar for twenty minutes. Cool,
add the juice of six lemons, three oranges and
whites of six eggs. Mix thoroughly and strain
through a cheese cloth and freeze. After freezing
add one pony of anisette, one pony maraschino
and one pony of sloe gin. Mix thoroughly. Set
aside for one hour. Serve with whipped cream.
BOMBE TRIUNWIR
Prepare four ounces of marrons, glace and
four ounces of Moutarde De Cremona. Chop
very fine. Work into a still paste with a little
kummel. Line four bombe molds with water
ice. Place in center of the ice cream one spoonful
of the paste. Cover tight with ice cream and
close the mold very tight, pack in ice and salt
for two hours. When ready to serve, dip into hot
water, remove the mould and serve on a lace doily.
33
WORLD FAMOUS CHERT
TARTELLETTES CALIFORNIA
Shape your moulds with short paste, then
cook, put in a half peach and decorate around
with cherries and strawberries. Cover the mould
with a thick raspberry syrup flavored with
maraschino.
BOMBE NELUSKO
Line the mould with pralines ice cream,
fill the inside with mousse of chocolate and
freeze.
GLACE PRALINES
Vanilla ice cream to which has been added
the following: nine ounces sugar and a sixth of
a pint of water, cook the sugar to breaking
point and add two ounces of browned almonds
which have been baked in an oven; mix well
over a fire to give it a golden color. Cool off
and chop up very fine; add to ice cream.
CHAMPAGNE SHERBET
For one quart of sherbet take as follows:
The juice of three lemons and half of one orange,
half a pint of champagne, sweeten to seventeen
or eighteen degrees by the syrup scale. Prepare
freezer in the usual way and work the sherbet
with a wooden spatule until it gets solid, then
egg made into an Italian meringue. Serve in
G. MILHAU
CHEF DE CUISINE
TAIT-ZINKAND
CAFE
San Francisco, Cal.
Mr. Milhau learned
his trade at the Cafe
Boudoul at Marseilles,
France. Following this
he was Chef at the
Grand Hotel De la Paix
at Florence, Italy.,
Coming to this country
he was at the Union
Club, Boston, the Tour-
raine Hotel, Boston, the
Metropolitan Club and
at the St. Regis Hotel,
New York City. He
came west with Mr.
Emile Bailly to open the
Fairmont Hotel in San
Francisco.
add three whites of
champagne glasses.
MOUSSE OF CHOCOLATE
Mix ten yolks of eggs with half a pint of syrup at twenty-eight
degrees, pass through sieve into a china cup and put on to cook in
Bain Marie. When the mixture begins to thicken take out of water
and set aside to cool; whip up the mixture meanwhile like you would
for Genoise cake, add about three-quarters of a quart of whipped cream
and mix well.
34
\
THEIR ICEJ'.CREAMJ I ANDJ I WEETJ I
ADRIAN DELVAUX
CHEF DE CUISINE
HOTEL BALTIMORE
Kansas City, Mo.
Mr. Delvaux started
in at the Grand Hotel
in Rheims, France, and
thence to the Bristol
H9tel in Paris. In
this country, at the
Chicago Club, Hotel
Congress and Annex,
Chicago and at the
Auditorium Hotel,
Chicago. He has been
at the Hotel Baltimore
for five years, where
he has made the Balti-
more famous for its
cuisine.
PUNCH A L'IMPERIALE
One pint of strong infused tea, one gill of
pineapple juice, the juice of two lemons, one-
quarter gill of brandy, one-quarter gill benedic-
tine, six ounces of sugar, two whites of eggs, the
rind of one orange. Put sugar and all liquids
excepting the liquor in a pan, heat without boiling
and strain when cold add the whites of eggs
and freeze, then mix in the liquor. Serve in
glasses decorate the top with oranges and
cherries.
BALTIMORE SHERBET
Grate two pineapples and mix with two
quarts of water and one pint of sugar. Add the
juice of two lemons and the beaten whites of
four eggs. Place in a freezer and freeze and
garnish with six strawberries on each dish.
GRAPE FRUIT ICE
Pour into a vessel some syrup made with
two and a quarter pounds of sugar and one pint
of water cooked together. When cool, add juice
of two good sized grape fruit, strain and freeze.
ICE CREAM A LA BALTIMORE
Place in a thin basin, six ounces sugar, four yolks of eggs, half a
lemon peel and dilute with one and a half pints of boiling cream.
Thicken the preparation on the fire, stirring well. When done, strain
through a sieve into vessel and stir until cool. Then freeze same.
After frozen hard, mix one cupful of raspberry syrup and then serve
with a small amount of whipped cream on top.
PUNCH VICTORIA
One pint of water, two whites of eggs, six ounces sugar, juice of
two lemons, rind of one orange, the juice of two, half a gill southern
wine, a little stick cinnamon and some brandied peaches chopped very
35
WORLD FAMOUS CHERT
fine. Put sugar, water, lemon juice, the orange rind and juice of two
oranges and stick cinnamon in a pan, heat without boiling and strain.
When cold, put in the whites and freeze. When nearly frozen, mix
in the fine chopped brandied peaches, let it freeze more, then mix in
the liquor. Serve with a nice slice of peach and a cherry on top.
COUPE NANETTE
Fill half full the coupe glass of fresh fruit salad. Slice bananas
a quarter inch thick around the glass on surface of the fruit salad,
flavor with benedictine. Use vanilla and pistachio on top of the
fruit with a spoon of strawberry ice cream on top of the vanilla and
pistachio ornament with fresh fruit.
GLACE A L'HARANAISE
Six yolks of eggs, four ounces sugar, one pint whipped cream, two
ounces chopped macaroons, half a pint chopped pineapple, quarter of a
pint fresh strawberries, one gill of maraschino. Put the yolks in a
basin, add the sugar and beat to a sponge, then add the cream and
continue to stir over the fire until nearly boiling, strain when cold,
freeze. When nearly done, mix in the chopped macaroons, straw-
berries and pineapple. When ready, mix the maraschino and whipped
cream and freeze some more.
LOUIS THEIN
FOEMEKLY
CHEF DE CUISINE
HOTEL UTAH
Salt Lake City, Utah.
Mr. Thein has been
with some of the best
Hotels and Cafes in
America.
STRAWBERRY ICE CREAM
Place two quarts fresh strawberries in a bowl,
six egg yolks, eight ounces powdered sugar, two
pints cream, mix well. Place the contents in
small ice cream freezer; place the freezer in a tub.
See that the freezer is completely buried in
cracked ice mixed with rock salt, then briskly
freeze for thirty minutes, seeing that the ice
cream is thoroughly firm. Dress the ice cream on
a dish and send to the table.
TUTTI FRUTTI ICE CREAM
Prepare and finish a vanilla ice cream. Chop
very fine six candied cherries, pears, apricots,
candied prunes, figs, one ounce angelica candied
36
i THEIR ICEJXREAMJ AND JtyEEU
marrons, place all in a bowl, season, little Kirsch, rum, maraschino;
mix well. Then add the vanilla ice cream and mix well with a
wooden spoon for two minutes. Carefully fill a quart brick
ice cream mould with the cream. Cover both sides with lightly
buttered paper, then cover it and bury the mould in broken ice and
rock salt. Let freeze for one hour, unmould on a cold dish with a
folded napkin and send to the table.
J BAKED ALASKA
Place three lady fingers on a plate. Put ice cream on top. Beat
six egg whites until hard. Decorate the top with same and place in hot
oven for two seconds and serve.
E. C. PE&AULT
CHEF DE CUISINE
PLANTERS HOTEL
St. Louis, Mo.
Mr. Perault was born
in Lyon, France. On
coming to this country
was at the Mercantile
and University Clubs,
St. Louis, Grand Hotel
Mackinac, Mackinac,
Mich.; the Eastman
Hotel, Hot Springs; and
the Antlers, Colorado
Springs.
PUNCH MOSCOWITE
Take four pounds granulated sugar, one
gallon black tea (not too strong), add one pint
rum, and one pint kirschwasser, one grated
orange, the juice of fourteen lemons, and the
white of two eggs and then freeze. It is very
appropriate to serve this punch in cocktail
glasses, decorated on top with fresh fruit.
SORBET AUX PECHES
Take one gallon of water, three quarts
fresh crushed peaches, five pounds sugar, the
juice of eight lemons, add one ounce of fine cut
peach nuts, this will give the sherbet a delicious
flavor; this can be served in half orange peel
and decorated with peaches.
GRANITE AUX ANNANAS
Take four pounds sugar, one gallon of
water, the juice of twelve lemons, three quarts
fine grated pineapple, the white of one egg,
freeze well. Serve in a fancy glass. Cut fresh
pineapple in dices and display on top of ice.
37
WORLD FAMOUS CHER/ 1
HENRI BOUTROUE
CHEF DE CUISINE
HOTEL
SHELBOURNE
Dublin, Ireland
Mr. Boutroue was
formerly with the Clif-
ton Down Hotel at
Bristol, England, the
Queen's Hotel at Leeds,
England, the Savoy
Hotel in London; the
Laugham, London, also
the Hotel Metropole,
London.
BOMBE TOGO
Vanilla ice cream, powdered macaroons and
candied cherries cut in dice. Serve Bombe with
garniture of preserved cherries and syrup of
same (reduce the latter to half), a little Bar-le-duc
arrowroot; put the cherries in syrup and let
freeze.
A
I cTfo
PEACHES A LA TORINESE
Preserved peaches, stuffed with hazelnut
ice cream. Serve on sponge cake with wine jelly.
JOHN CHIAPPANO
CHEF DE CUISINE
AUDITORIUM
HOTEL
Chicago, 111.
Mr. Chiappano has
been with some of the
finest Hotels in this
country and Europe.
38
THEIR ICEJXREAMJ ANDREW
CESAR OBRECHT
CHEF DE CUISINE
GRAND HOTEL
DE L 'EUROPE
Lucerne, Switzerland
also
PALACE HOTEL
LTD.
Murren, Switzerland
Mr. Obrecht, prior
to holding his present
position, was at the
Grand Savoy Hotel at
Florence, at the Grand
Hotel and Kurhaus, at
St. Blasien; the Gran.d
Hotel de Thouwe at
Thouwe, the Grand
Hotel Krasnapolsky at
Amsterdam, the Grand
Hotel de Salines at
Reinfelden and the
Grand Hotel Waldhaus
it Vulpera.
MOUSSE DAME BLANCHE
(White Dame Mousse)
Proportions three yolks of eggs, half a
pint of syrup twenty-eight degrees, vanilla,
one pint of whipped cream. Mix yolks and
syrup and strain. Set to cook in a vessel im-
mersed in boiling water. Flavor with the vanilla
and beat with fork from time to time. When
it commences to thicken, and is sufficiently con-
sistent, put into cold vessel and beat until com-
pletely cooled down. It ought to get double its
size. Add then the whipped cream, put into a
mould and let stand on salted ice one and a half
hours.
39
ERNEST
OTZENBERGER
CHEF DE CUISINE
HOTEL DENNIS
Atlantic City, N.J.
Mr. Otzenberger was
formerly Chef for G.
W. Vanderbilt in Paris,
London and New York.
MOUSSE A LA VANDERBILT
Strawberries, raspberries, apricots, peaches*
pineapple, etc., to be used. A quart of cream
must be whipped till very light. Drain it on a
sieve and then transfer it to a bowl. Add a
pound of Pineapple puree and one pound of
sugar, mixing both together with a little vanilla
and a gill of Kirsch. Whip the preparation in a
tin basin on ice for ten minutes to have the cream
and pulp assimilate well together. Coat the
inside of a high dome mold with virgin straw-
berry cream; fill the center quite full with the
preparation and close the mold. Pack in ice
for one hour for each quart. Serve in mold on a
napkin, with small iced cakes.
VIRGIN STRAWBERRY CREAM
To be made with one pint of the pulp of
strawberry, one pint of cream, one gill of syrup and a little vanilla
bean, ten ounces sugar. Strain through a very fine sieve and freeze.
40
THEIR ICETCREAMJ'AND MEET/
WALTER JURENZ
CHEF DE CUISINE
HOTEL GALVEZ
Galveston, Tex.
Mr. Jurenz, prior to
coming to this country,
was with some of the
finest hotels in Italy,
France and England.
He was Chef to Count
Waldersee and his staff
to China, the Red Lion
Hotel at Henley on the
Thames, England, Roy-
al Crown Hotel, the
Belgravia Hotel, and
the Vienna Cafe,
London, England. In
this country, at Hotel
La Salle, Hotel Con-
gress and Annex,
Chicago, and the
Chicago Yacht Club.
FRENCH APPLE TARTE
Use tarte dough, spread out thin in pie pan,
fill up with raw sliced apples, granulated sugar,
powdered cinnamon, sprinkle over some lemon
juice and a few currants, then make a screen of
dough on top and fill empty spaces between the
dough with jelly and bake like any other pie.
STARS AND STRIPES BANNER PUNCH
Use a sherbet with any cordial flavoring,
and put into a fancy punch glass, then stick an
American flag on top and serve it.
OLD FASHIONED COFFEE PARFAIT
Mix together in a bowl, half and half choco-
late ice cream and whipped cream and shredded
ice, then fill this into high stem glasses and
garnish with whipped cream with a cherry on
top.
41
WORLD FAMOUS CHERT
EMILE BAILLY,
CHEF DE CUISINE
HOTEL ST. REGIS
New York City, N.Y.
Mr. Bailly prior to
coining to this country
served in the very best
hotels in Europe. He
left the Grand Hotel
of Monte Carlo, France,
ten years ago, to come
to New York and open
the St. Regis.
PONCIRE PRINTANIERE
Two poncires split in two. Take out the
interior. Then prepare the following fruits:
apple, pineapple, pear, grape and the inside part
of the poncire. Cut all in dice. Mix with one
spoon of maraschino, one teaspoon kirsch, a little
powdered sugar, stuff the empty poncire with
the fruit compote. Decorate to your taste with
strawberry, cherries or any kind of fruit of red
color. Serve in cup glass on ice.
CREAM GLACE BONNE MAMA
Whip very firm three quarters of a pint of
double cream, then four ounces of powdered
sugar with vanilla. Four macaroons in crumbs,
soak in kirsch and maraschino, also four chestnuts
glaced and have all these ingredients well mixed.
Take a one pint ice cream bombe mould and fill
with the before mentioned mixture and let
freeze for an hour and a half. Dip the mould
in warm water and turn the ice cream out of the mould on a dish with
a napkin and decorate with maraschino cherries and the rest of the
whipped cream and serve.
MERINGUES GLACE
Regular meringue shells filled with different ice creams; top
garnished with fancy whipped cream, angelica and candied cherries as
decoration.
42
THEIR ICE^CREAMJ AND ifwEEij 1
LUCIEN FUSIER
CHEF DE CUISINE
GRAND HOTEL
METROPOLE
Interlaken, Switzerland
Mr. Fusier was for-
merly at the Shep-
heard's Hotel at Cairo,
the Grand Hotel du
Louvre at Menton,
France, Hotel Schwei-
zerhof at Interlaken,
Switzerland; Tunisia
Palace, Tunis; the
Yongfraublick Hotel at
Interlaken, Switzerland,
and at the Cap Hotel,
Bordighera, Portugal.
BOMBE EXCELSIOR
Take a half pint of apricot pulp, strained
through a fine sieve, one-fourth pint of water,
sugar until it attains twenty degrees and let
freeze. Coat the sides of a bombe mould with
this mixture and fill interior with a maraschino
moss mixed with pieces of macaroons dipped in
maraschino. For the mousse: Break four yolks
of eggs in a dish, one-fourth pint of twenty-eight
degree syrup, mix the while and thicken in a
vessel submerged in another one filled with warm
water. Let cool by beating it. Add half pint of
whipped cream, one glass of maraschino and the
macaroons. Close the mould and let freeze for
one and a half hours.
WORLD FAMOUS CHER/ 1
SHERBET PARFAIT D'AMOUR
Prepare one quart of water, twelve ounces
of sugar and six lemons; make sugar and water
into a syrup, let infuse with the grated rind of
six lemons, add the juice of the lemons and
strain. Beat the white of two eggs and pour into
syrup while warm, adding a teaspoonful of
vanilla flavoring extract and freeze. Add while
freezing, a wine glass of orange juice and half a
wine glass of strawberry juice and just before
serving pour into it half a wine glass of rum and
a tablespoon of kirschwasser. Serve in Sherbet
glasses.
BAVAROISE EN BELLEVUE
Line the mold with clear wine jelly; decorate
the bottom with a star or any other fancy design
of Angelica and cherries. Fasten the fruit to
the sides by dipping in some jelly. When the
lining is set fill with the following Bavarian
cream :
Half a pint of plain cream; half a pint of
double cream; the yolk of five eggs; four ounces
sugar, one ounce of leaf gelatine and vanilla flavor.
Soak the gelatine in a little cold water; beat the double cream
firm and let drain on a sieve. Put the yolks, sugar and plain cream
on the fire, stir until it thickens but do not let boil. Take off, stir in
the gelatine; strain and add the flavor. Stir on ice until it begins to
set then mix with the whipped cream. Fill into the cold form and set
on ice until wanted.
EDWARD
R. J. FISCHEL
STEWARD
HOTEL PIEDMONT
Atlanta, Ga.
Mr. Fischel was ap-
prenticed under the fa-
mous Jean Marie La-
porte and has been at
the following hotels:
Hoffman House, New
York City, Cafe Sava-
rin, N. Delmonico and
the Congress and An-
nex Chicago.
44
THEIR ICEJ\CREAMJ
EMILE
BURGERMEISTER
CHEF DE CUISINE
HOTEL FAIRMONT
San Francisco, Cal.
Mr. Burgermeister
was assistant to Mr.
Emile Bailly, the well
known Chef of the St.
Regis, New York City,
and worked with him at
the Grand Hotel at
Monte Carlo, France;
at the Hotel Adlon, Ber-
lin, Germany; the
Frankfurter-hof , at
Frankfurt, Germany,
and the Pavilion Royal
at Paris. He worked
under Wm. A. Escoffier
at the famous Ritz-
Carlton Hotel in
London, to learn the
wonderful Ritz-Carlton
organization.
PINEAPPLE COUPE AU KIRSCH
Preserved pineapple cut in dice, not too
large, flavor with Kirschwasser, and fill up the
glass with lemon water ice with whipped cream
on top.
MARQUISE CALIFORNIA
Orange water ice, flavored with cognac,
mixed with meringue (beaten white of egg and
sugar filled in orange in imitation of stems and
leaves in sugar).
STRAWBERRY ROMANOFF
Ripe nice strawberries, cooled off in glass
bowl on ice, pour some Chartreuse, with good
whipped cream on top, flavor with vanilla and
serve, very cold.
45
WORLD FAMOU/ CHER/
v
LUCIEN RAYMOND
CHEF DE CUISINE
HOTEL CONGRESS
AND ANNEX
Chicago, 111.
Prior to coming to
this country, Mr. Ray-
mond was at the Ritz
Hotel in Paris, the Ritz
Hotel in London, and
the Trianon Palace at
Versailles, France. On
coming to this country
he was at the famous
Ritz-Carlton, New
York.
POIRE MARY GARDEN
(Pears, Mary Garden)
Dress pears on a canopy of vanilla ice
cream and cover pears with a strawberry
mousse and fine chopped almonds.
NEIGE AU CLIQUOT
(Fruit Snow with Cliquot Champagne)
Lemon water ice with Cliquot Champagne,
served in Flute Champagne Glasses.
PEACHES GLACES WILHELMINE
(Frozen Peaches Wilhelmine)
Peaches on a canopy of Tangarine Water
Ice covered with a praline and velvet of spun
sugar.
COUPE CZARINE
Lemon ice with kummel and
cream on top.
whipped
46
THEIR ICEJXREAMT AND Smm
BEN E.
DUPAQUIER
CHEF DE CUISINE
HOTEL
ARLINGTON
Santa Barbara, Cal.
Mr. Dupaquier's first
position was in The
Pendennis Club, of
Louisville, Ky. Later
at the Gault House,
Louisville, the Missouri
Athletic Club, the Mer-
cantile Club and the
New Jefferson Hotel of
St. Louis; the Jonathan
Ciub and the California
Club, Los Angeles and
the Hotel Maryland,
Pasadena, Cal.
MARRON ICE CREAM
Prepare a vanilla ice cream. Finely chop
two ounces candied marrons and add to the ice
cream in the freezer with two tablespoons
maraschino. Mix well and serve.
VANILLA ICE CREAM (1 quart)
Six yolks eggs, eight ounces powdered sugar,
one pint fresh milk and one stick vanilla. Place
the egg yolks and sugar in a small saucepan and
mix thoroughly with a wooden spoon for five
minutes.
Place the cream, milk and vanilla into
another small saucepan and let come to a boil;
then immediately pour it into the eggs and sugar,
little by little, carefully mixing with the wooden
spoon while heating, for five minutes, but under
no circumstances allowing it to boil. Remove
from the fire, pour it into a bowl and allow it to
thoroughly cool off. Remove the vanilla and
strain the cream through a Chinese strainer into
a small ice cream freezer. Place the freezer in a
tub, see that the freezer is completely buried in
cracked ice, mixed with rock salt, then briskly
freeze for thirty minutes; see that the ice cream
is thoroughly firm.
47
WORLD FAMOUS
MERINGUES PANACHEES
Four whites of eggs, well beaten, half a
pound powdered sugar, put in pastry bag and
form on piece of paper which rests on a sugar
covered pan; glaze with powdered sugar, and
bake in moderate oven. Garnish or fill with
vanilla, coffee or chocolate ice cream, assorted
and serve on napkin.
MOUSSE AUX FRAISES ROMANOFF
Two baskets of nice strawberries, select the
best ones and put aside in bowl with powdered
sugar. Take one glass of kummel, one glass of
kirsch, and little grated orange peel and let
stand on ice for one hour. Pass rest of berries
through strainer and add to this half a pound of
fine sugar and few drops of lemon juice, one pint
of whipped cream, very firm; add then the
strained puree of strawberries. Place the whole
berries prepared, in a champagne glass with some
of the juice, and fill rest of glass with the crushed
berries preparation, and let stand in ice box for
one hour. Serve with few candied violets on top.
JULES DAUVILLER
CHEF DE CUISINE
PALACE HOTEL
San Francisco, Cal.
Mr. Dauviller was
formerly the $10,000
a year dictator of the
cuisine in the home of
Mr. and Mrs. Harry
Payne Whitney in New
York. The Whitneys
got him from the Grand
Hotel in Paris. He
served his apprentice-
ship in the Cafe de la
Paix at Marguery and
the Hotel Chabot at the
French Capital, before
taking responsible posi-
tions with the Hotel
Riveria at Nice, Italy
and the Grand Hotel
at Paris. He succeeded
to the position of
Chef at the Palace in
San Francisco upon the
resignation of Mr. . .
Ernest Arbogast. Take a ripe pineapple, peel, crush well and
strain. Make a syrup of one pound of sugar, one pint of water, mix
pineapple with'it and freeze. Before serving, pour glass of kirschwasser
cordial over and serve in sherbet glasses.
PUNCH GRANITE A L' ANANAS
48
MARTIN CINDER
CHEF DE CUISINE
HOTEL GREEN
Pasadena, Cal.
Mr. Ginder was ap-
prenticed in France in
the best hotels. He
was at the New York
Athletic Club, the
Princeton Club, the old
Hotel Metropole, Cafe
Savarin and the Ven-
dome Hotel, New York
City. He has also held
several important posi-
tions in the middle west
prior to taking his pres-
ent position.
TUTTI FRUITTI PUNCH
Two cups of milk, five yolks of eggs, two and
one-half cupfuls of cream, three-quarters of a
cupful of sugar, one-third of a teaspoonful of salt,
one tablespoonful of vanilla, one and three-
quarters cupfuls of fruit cut in small pieces.
Make a custard of the first four ingredients,
strain and cool. Add the cream and flavoring,
then freeze to the consistency of mush; then
add the fruit and continue to freeze. If hard
enough, mold and pack in salt and ice for two
hours. Candy cherries, figs, raisins and citron
may be used.
ORANGE SHERBET
One pint of orange juice, two tablespoonfuls
of gelatine, two cupfuls of sugar, one quart of
water. Cover the gelatine with a little cold
water and soak it half an hour. Boil the sugar
and water for five minutes, add gelatine and
allow to cool. Add orange juice and freeze.
PISTACHIO ICE CREAM
Pound a half pound of freshly peeped pistachio nuts with two
gills of cream. Beat separately twelve raw eggs with ten ounces of
sugar, and moisten with a pint of boiling milk. Cook on a slow fire,
stirring all the time with a spatula. As soon as the composition is
cooked, add the pistachio. Take from fire quickly, and when cold, put
in a pint of cream, a little spinach green, just enough to give a nice
green color, a little orange flour water, strain through a fine sieve and
then freeze
49
COMPOTE OF PEACHES A LA VAN DYKE
Boil two quarts of milk. Wash two cups of
the best rice, and add to the milk. Add one cup
of sugar, and the skin of one orange, cover and
cook slowly for thirty minutes. When rice is
cooked remove the orange skin, and add one
teaspoonful of vanilla flavoring.
Take one can of the best California peaches,
and drain part of the syrup into a small saucepan.
Put the peaches aside and keep hot. Add to the
syrup one small glass of sherry and two table-
spoonfuls of sugar. Thicken with peach marma-
lade or a little cornstarch diluted with sherry.
Reduce this syrup until it is very thick. Then
add two tablespoonfuls of green chartreuse.
Keep warm.
Chop quite fine, a very small quantity of
candied frui , viz., angelica, citron, cherry,
almond, etc. While chopping add a little granu-
lated sugar to keep fruit from sticking together.
Keep in a saucer ready to use. Prepare a thick
cream for decoration. Put the following ingre-
dients in a small saucepan.
Two cups of mi!k, one dessertspoonful of cornstarch, one dessert-
spoonful of flour, one teaspoonful of butter, two tablespoonfuls of sugar,
one egg yolk, one teaspoonful of vanilla, one drop of green coloring
(color should be light green).
Beat this mixture with a small egg whip. Then place on a slow
fire, and beat constantly until it comes to a boi . Keep warm until
ready to use. Put the rice in a hot round or oval dish. Place the halves
of the peaches on the rice. In the center of each half peach put a little
currant jelly, and place a blanched almond on the jelly to imitate the
pit. Press the cream through a pastry bag with a star-shaped douille,
and decorate the rice according to taste. Scatter the candied fruit over
the rice and the cream decoration. Pour a little sauce around dish and
s erve the rest separately. Serve hot.
i : j
JOSEPH
P. CAMPAZZI
CHEF DE CUISINE
ROYAL POINCIANA
Palm Beach, Fla.
Mr. Campazzi was at
the Brazilian Court,
three years; at the
Ponce de Leon, St. Au-
gustine, Fla. ; The
Breakers, Palm Beach,
Fla. ; United States Re-
ceiving Ship Colorado;
Chef to Governor S. J.
Tilden, and other im-
portant posts as chef.
50
THR ICEJXREAMJ 1 AND JWEEU
BAVAROIS AUX FRAISES
(Bavarian Cream with Strawberries)
Break four yolks of eggs in casserole, two
whole eggs well beaten, add boiled milk, one
sugar, vanilla flavored. Put on stove until
thickens slightly, add few leaves of gelatine.
Add crushed strawberries and put on ice in
moulds before serving.
GERARD
EMBREGTS
CHEF DE CUISINE
CHATEAU
FRONTENAC
Quebec, Canada
Prior to coining to
America, Mr. Embregts
was at the Maison-
LeClerc, in Belgium;
and the Hotel St. An-
toine ; the Tavern Ren-
jeaux, in Belgium, the
Grand Hotel de L'Em-
pereur at Ostend,
Holland, the Berkeley
Hotel, Hyde Park Court
Club, also at the Em-
bassy de Russe, London .
PECHES CARUSO
(Peaches Caruso)
Take four large peaches, cook in syrup and
when cooked, let get cold. Take out pits and fill
with pistache ice cream. Close peaches up again,
cover with cream chantilly in giving them a
cone shape, sprinkle finely chopped pistache
over top. Put in the ice box for one hour and
serve them on canapies of sponge cake.
<7
HENRI BERGER
CHEF DE CUISINE
FRANKFURTER-
HOF
Frankfurt,
A. M. Germany
Mr. Berger has been
with the following ho-
tels: Hotel Chatham,
Paris; the Hermitage at
Monte Carlo, France ;
the Grand Hotel des
Thermes, Salsomag-
giore, Italy; the fa-
mous Hotel Ritz, Paris,
prior to coming to the
Frankfurter-hof.
51
WORLD FAMOUS CHERT ~I
HENRI
D. FOUILLOUX
CHEF-STEW AED
ST. CHARLES
HOTEL
New Orleans, La.
Mr. Fouilloux served
his apprenticeship at
the Maison Arwaud of
Paris, France. Was
later at the Hotel du
Rhin, Paris, with Baron
de Neaflize at Paris,
with Mr. Vayne Mc-
Veah American Am-
bassador in Rome, with
Count Moroni Pecci at
Rome, Leo XIII at the
Vatican in Rome,
Madame Melba in
London, for Viscount
Bulkeley at Beaumaris
in North Wales and at
the Grand Hotel in
Rome. Coming to this
country, he was at the
Hollenden Hotel, Cleve-
land.
COUPE ST. CHARLES
Take four coupe glasses, fill halfways with
vanilla ice cream, make a hole in center, place
few wild strawberries and good port wine. Cover
up and fill coupe glasses with pistache ice cream,
garnish with whipped cream, sucred and vanilla
flavored and place a nice strawberry on top.
ORANGE PUNCH
Mix the sugar, water,
rum and brandy . Add the j uice of six oranges, the
grated peel of three, andlet all infuse for one hour.
Then set to cool. When ready to freeze, add
one small glass of Cherry Bounce. Serve in
hollowed out orange.
LEOPOLD SAUX
STEWARD
HOTEL
GRUNEWALD
New Orleans, La.
Mr. Saux is a Grune-
wald product. He has
worked in every de-
partment in the back of
this hotel, and is con-
sidered a very good
authority in this line of
work.
52
THEIR ICEJXREAIW AND ^WEEU
OTTO GEUTSCH
CHEF DE CUISINE
HOTEL WINDSOR
Montreal, Que. Canada
Mr. Geutsch has been
at some of the finest
hotels in France, the
Hyde Park, London;
Cafe Royal, London
and also Delmonico's
London. The famous
chef Monsieur Comer
of the Ritz-Carlton
sent him to the Cafe
Martin of New York
City; later he was at
Cafe de la Opera, New
York City. While in
New York he was
awarded five first prizes
at the Annual Culinary
Exposition and in 1912
received a Medal of
Honor by the French
Government.
SOUFFLE PALMYRE
Make a vanilla souffle with lady fingers
dipped in Curacao and bake in oven for ten
minutes. Souffle is made of a half pint of milk,
a quarter pound of sugar, two ounces fresh
butter, three yolks and four whites of eggs, one
ounce farina: Cook milk and sugar, add the
farina mixed with a spoonful of cold milk for
two minutes and complete mixture off the stove
with butter and eggs very firmly beaten.
PECHES POLE DU NORD
(Peaches North Pole)
Poach four nice peaches in vanilla syrup
and peel them. Let cool off in the syrup over
ice. Dish up in timbal form on layer of vanilla
ice cream and pour the following sauce over:
one-quarter pint of whipped cream mixed with
glass of curacao and a little double cream and
serve with some little petit fours.
53
COUPE CIGARETIERRE
Place some strawberry ice-cream in the
bottom of your glass: fix in a crown with some
cigaretierre biscuit (Pernod Brand), cut oranges,
cherries and grapes into dice, moisten with rum
and curacao. Add then additional strawberry
ice cream and decorate with pistachio ice cream.
CHOCOLAT CHANTILLY
Iced Chocolat, sprinkled with chopped dry
hazelnuts and sweet whipped cream.
JEAN JUILLARD
CHEF DE CUISINE
HOTEL ADOLPHUS
Dallas, Tex.
Mr. Juillard was for-
merly at Cafe Anglais,
Paris; Hotel Hermi-
tage, Monte Carlo; Ho-
tel d'Angleterre, Ven-
ice; Savoy Hotel and
Princess Restaurant,
London; the Plaza,
Belmont and Astor Ho-
tels, New York City; PUNCH DELICES
Hotel La Salle, Rector's
Cafe and University , TUT j. T
Club, Chicago. Raspberry Water Ice
with brandied wild cherries
in it and perfumed with
maraschino.
COUPE FAVORITE
Four candied marrons, eight maraschino
cherries, four brandy figs and two slices of pine-
apple. Cut all in squares, perfume them with
chartreuse. Place them in four coupe glasses,
fill up the glasses with fresh peach ice cream,
decorate the top with whipped cream. Tie a
blue ribbon at the stern of the coupes and serve,
with a plate of small assorted cakes.
LOUIS
LESCARBOURA
CHEF DE CUISINE
FT. PITT HOTEL
Pittsburg, Pa.
Prior to coming to the
Fort Pitt Hotel, Mr.
Lescarboura was Chef
at the Hotel Marlbor-
ough, New York City,
and other prominent
eastern hotels, and was
Entremetier at the
famous "Delmonieo's
Cafe," New York City.
54
THEIR ICEJICREAMJ ANDREW
i
JULES BOUCHER
CHEF DE CUISINE
HOTEL ARLINGTON
Hot Springs, Ark.
Mr. Boucher served
his apprenticeship at
famous French Hotels
and Cafes under Chefs
world famous, such as
Father Thiebout, of the
Maison et Chabot of
Paris, Chef Cassinin,
of the Maisson Dorce,
and was at the Res-
taurant Marguery, Pal-
ace Madelaine of Paris
and the Cafe Royal of
London. Coming to
America he was at the
Hotel Tourraine, Bos-
ton, Auditorium Hotel,
Chicago, and the De-
troit Club, at Detroit.
BANANA SOUFFLE RUSSE
Peel four bananas, pour kummel over them
and pass the soaked bananas into sifted flour.
Prepare, one cup powdered sugar, one cup flour,
one cup milk, four yolks one glass liqueur
kummel, twelve well beaten whites of eggs and a
little salt. Mix the flour and milk, add sugar,
kummel and salt, and boil until it shows a certain
consistency, stirring well. Take off range and
add yolks and bananas. Put into a china dish,
then add the whites well beaten and mix slowly.
Fill banana forms with mixture mentioned and
put in stove for a few minutes until golden brown
color and souffle. Sprinkle powdered sugar and
serve on napkin.
55
PUNCH AU PARFAIT AMOUR
Place one quart of water on the fire with two
pounds of sugar until melted, add a teaspoonful of
orange flower water, strain and freeze. When
nearly stiff, add the snow of eight whites of eggs,
mix well and add two pony glasses of Parf ait-Amour
SURPRISE PYRAMID, NEAPOLITAINE
Genoise cake is sprinkled with raspberry syrup,
cut in shape according to dish. Place in the middle
of this foundation a pyramid of French vanilla ice
cream three inches in diameter and seven inches
high. Along side of this are placed two pyramids
With finest hotels in o f strawberry ice cream, two inches in diameter and
Europe .also the Aud- ... ... _. , ' ..
itorium, Congress and six inches high. I he three pyramids so formed are
College Inn, Chicago. covere( j an( j decorated with vanilla flavored meringue
paste. On top of each is placed a half egg shell also masked and
decorated; brown in quick oven. Fill the three egg shells with Kirsch
and sprinkle some all over the pyramid. Set on fire the last moment
before serving.
G. R. MEYER
CHEF
RECTOR'S
Chicago, 111.
FRENCH VANILLA ICE CREAM
.
One and one-half quarts cream are set on the fire with one pound of
powdered sugar and vanilla. When boiling point is reached, remove,
take one quart of the boiling cream, scald one dozen egg yolks, pre-
viously prepared. Return on fire and heat the whole for four or five
minutes. Set in cracked ice until cold and take half of this mixture
for vanilla cream. To the remaining, add one-half pint strawberry
pulp and two ounces sugar.
ALPS GLORY
Pick and prepare three pints of ripe strawberries, crush half,
sweeten and add a dash of cinnamon; let stand for half an hour.
Cut six slices of milk bread two-thirds of an inch thick, using only the
crumb part of the bread, cut with a round pastry cutter about two and
56"
THEIR ICECREAM? ANDREI;
one-half inches in diameter, and cut these rounds in two through their
diameter so as to make twelve half rounds. Butter generously on both
sides and dry to a golden color over a slow fire; place on the serving
plates, sprinkle with a little powdered sugar and cover with the crushed
berries. Place a thin layer of whipped cream over this, desorate with
the other half of the berries which were left whole and ornament around
with whipped cream. (The whole berries should be rolled in powdered
sugar before using.)
JULES KOHLER
CHEF DE CUISINE
HOTEL ADLON
Berlin, Germany
Monsier Jules Kohler
came to the Adlon from
the most elegant and
famous Restaurant in
Paris, the "Cafe dr
Paris. "
SURPRISE DES CHARTREUX
One-third pint of double cream, same quan-
tity of whipped cream, one and a quarter ounces
cake crumbs, one-fifth pint of chartreuse, four
leaves of gelatine. Heat double cream, add
soaked gelatine and let cool, then add whipped
cream and cake crumbs and pour over the char-
treuse. Place tart mold on round platter and
put in cool place. Take off mold and garnish
pudding with strawberries which have been
soaked in chartreuse and sucre. Pour sucre
adlon over sauce as in Pears Elsa.
57
INTERNATIONAL COOKING LIBRARY
By the
World Famous Chefs
Complete it Ten Volumes
Vol. No. 1 Salads and Salad Dressings
" " 2 Dainty Sweets (Ices, Creams, Jellies and Pre-
serves)
" " 3 Ultra Select Dishes for Afternoon Teas
" " 4 Chafing Dish Specialties
" " 5 International Dessert and Pastry Special-
ties
" 4 ' 6 Bread and Pastry Recipes
" " 7 Soups and Consommes
11 " 8 Fish, Oysters and Sea Foods
" " 9 Roasts and Entrees
" " 10 Relishes, Garnishings and Finishings
EACH BOOK COMPLETE
This is undoubtedly the finest, most complete and most
select set of books ever published in the culinary line. The
special dishes of the World Famous Chefs, United States,
Canada and Europe. Forty-seven contributors.
Price 50 cents per volume NET
Sold by dealers everywhere or mail orders to
INTERNATIONAL PUBLISHING CO.
Los Angeles, Cal.
58
RETURN MARIAN KOSHLAND BIOSCIENCE AND
TO > NATURAL RESOURCE LIBRARY
2101 Valley Life Sciences Bldg. 642-2531
LOAN PERIOD
7 DAYS
ALL BOOKS MAY BE RECALLED AFTER 7 DAYS.
DUE AS STAMPED BELOW.
DUE
JAN 08 2007
'EOT TO REG A
FORM NO. DD 8 UNIVERSITY OF CALIFORNIA, BERKELEY
24M 4-00 Berkeley, California 94720-6500
