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Volume 4
This volume, the fourth in The Complete Library Of Cooking, deals with salads, sandwiches, cold desserts, cakes, both large and small, puddings, pastry, and pies. Such foods constitute some of the niceties of the diet, but skill in their preparation signifies a cook's mastery of the science of cooking.
Salads and Sandwiches.
Cold and Frozen Desserts - custards, gelatine desserts, ice creams, ices, frappes, sherbets, mousses, parfaits, and biscuits.
Cakes, Cookies, and Puddings.
Pastries and Pies.
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This ebook is 513kb