Page:The Boston cooking-school cook book (1910).djvu/20

 Vanilla Ice Cream served in half of Cantaloupe with Fruit Garnish     442

Junket Ice Cream with Peaches     443

Bombe Glacée     443

Utensils and Materials for the making of Puff Paste     460

Calvé Tarts     460

English Meat Pie     461

Patties garnished with Pastry Rings and Parsley     461

Cheese Straws     474

Cocoanut Tea Cakes     474

Lemon Tartlets     475

Fruit Baskets     475

Rich Cookies     488

Royal Fans     488

Chocolate Cakes and Crescents     489

Meringues     489

Marguerites I     494

English Rolled Wafers I-II     494

Mocha Cakes and Small Éclairs     495

Ice Cream Cake with Nut Caramel Frosting     495

Cake frosted for St. Valentine's Day for the use of Mocha Frosting     532

Ornamental Frosted Cake     532

Dipped Walnuts     533

Bonbons     533

Cream Mints     548

Candied Orange Peel     548

Noisette Sandwiches     549

Bread and Butter Folds     549

Lobster Canapé     554

Canapé Martha     554

Jelly Bag and other necessary utensils for jelly making     555

Marmalades, Jams, and Jellies     555

Utensils necessary for canning     576

Canned Fruits     576