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The Project Gutenberg EBook of Desserts and Salads, by Gesine Lemcke This eBook is for the use of anyone anywhere at no cost and with almost no restrictions whatsoever. You may copy it, give it away or re-use it under the terms of the Project Gutenberg License included with this eBook or online at www.gutenberg.org Title: Desserts and Salads Author: Gesine Lemcke Release Date: August 19, 2009 [EBook #29730] Language: English Character set encoding: ASCII *** START OF THIS PROJECT GUTENBERG EBOOK DESSERTS AND SALADS *** Produced by Louise Hope, Juliet Sutherland and the Online Distributed Proofreading Team at http://www.pgdp.net [This text is intended for users whose text readers cannot use the "real" (Unicode/UTF-8) version of the file or even the simplified Latin-1 version. All fractions have been unpacked: 1/2 1/4 1-1/2 1/3 2/3 1-1/3 1/8 3/8 ... German umlauts are similarly shown as "ue", "oe". Accents and cedillas in French words are missing; the Errata list includes descriptions of any accents, where relevant. Variant spellings are in the original. Most errors and inconsistencies were left unchanged; details are given at the end of the e-text. Except for the title-page quotation, the word "art" ("Italian art", "Vienna art") appears to be the German _Art_ (way, manner, style). _Caution:_ Do not attempt to convert modern salted butter into unsalted butter by washing it. It will not work. The Contents were printed at the end of the book. The Alphabetical Index was added by the transcriber.] [Illustration: 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 COOKING COLLEGES "Eating is a Necessity, But Cooking is an Art." NEW YORK AND LONDON D. APPLETON AND COMPANY 1920 Copyright, 1892, 1896, 1918 By GESINE LEMCKE. Printed in the United States of America PREFACE. I ask every one who may become possessed of this book to read the recipes herein contained carefully and thoughtfully before attempting the making of any of them, and also to observe the following instructions: Weigh and measure all ingredients exactly, and have everything ready to mix before you commence. If you measure your ingredients by means of a cup be sure you use one which hold
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