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The Bride's Cook Book
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Excerpt from The Bride's Cook Book Canape of Anchovies - Cut toast in triangles, chop anchovies fine, spread on toast and sprinkle with chopped hard boiled eggs. Potatoes Hollandaise - Boil plain kidney potatoes; dress with the following sauce: Three yolks of eggs, half a cup vinegar and water, beat up in a double boiler until it thickens, add a tablespoon of melted butter and season to taste with a little lemon juice, pepper and salt. Cucumber Salad Sweetbread Pate Pudding Diplomatique - Take a pudding mold greased well with butter. Take a layer of sponge cake, then a layer of chopped pineapple, add another layer of cake then a layer of quartered Maraschino cherries, and so on until the mold is filled, then make custard as follows and pour over the cake: To four ounces of sugar mixed with six eggs, add one quart milk, a pinch of salt and lemon flavor. Bake in a medium oven. Sauce Duchesse - Take apricot marmalade thinned with Kirschwasser and white wine, serve hot with pudding. Tutti Frutti Ice Cream - Chopped glace fruit, figs and nuts thoroughly mixed with vanilla ice cream. About the Publisher Forgotten Books publishes hundreds of thousands of rare and classic books. Find more at www.forgottenbooks.com This book is a reproduction of an important historical work. Forgotten Books uses state-of-the-art technology to digitally reconstruct the work, preserving the original format whilst repairing imperfections present in the aged copy. In rare cases, an imperfection in the original, such as a blemish or missing page, may be replicated in our edition. We do, however, repair the vast majority of imperfections successfully; any imperfections that remain are intentionally left to preserve the state of such historical works.
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