 |
 |
Free Books / Cooking / The National Cook Book / |  |
|
|
||||
|
|
|||
|
|
|||
|
||||
|
|
||||
|
   |
|
||
|
Tipsy Parson |
|
||
|
||||
|
|
|
||
|
||||
|
|
Free Books / Cooking / The National Cook Book / | |
|
|
||||
|
|
|||
|
|
|||
|
||||
|
|
||||
|
|
|
||
|
Tipsy Parson |
|
||
|
||||
|
|
|
||
|
||||
This section is from the "The National Cook Book" book, by Marion Harland And Christine Terhune Herrick. Also available from Amazon: National Cook Book
Line a glass dish with sliced sponge cake, pour upon this two glasses of sherry, and when the cake is well soaked fill the centre with whipped cream, sweetened and flavored to taste.
Or—
Fill the space in the middle of the cake with a rich, cold custard, or a snow-pudding mixture.
Continue to:
Random recipes from the book:
cookbook, meat, fish, cooking, recipes, cake, pie, icing, frosting, fudge, bread, entree, candy, side dish, pudding, cookies, beverage, dessert, soup, food
|
|
|
|
 |
|