WORLD FAMOUS CHEFS
fine. Put sugar, water, lemon juice, the orange rind and juice of two oranges and stick cinnamon in a pan, heat without boiling and strain. When cold, put in the whites and freeze. When nearly frozen, mix in the fine chopped brandied peaches, let it freeze more, then mix in the liquor. Serve with a nice slice of peach and a cherry on top.
COUPE NANETTE
Fill half full the coupe glass of fresh fruit salad. Slice bananas a quarter inch thick around the glass on surface of the fruit salad, flavor with benedictine. Use vanilla and pistachio on top of the fruit with a spoon of strawberry ice cream on top of the vanilla and pistachio ornament with fresh fruit.
GLACE A L'HARANAISE
Six yolks of eggs, four ounces sugar, one pint whipped cream, two ounces chopped macaroons, half a pint chopped pineapple, quarter of a pint fresh strawberries, one gill of maraschino. Put the yolks in a basin, add the sugar and beat to a sponge, then add the cream and continue to stir over the fire until nearly boiling, strain when cold, freeze. When nearly done, mix in the chopped macaroons, strawberries and pineapple. When ready, mix the maraschino and whipped cream and freeze some more.
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LOUIS THEIN
FORMERLY
CHEF DE CUISINE
HOTEL UTAH
Salt Lake City, Utah.
Mr. Thein has been with some of the best Hotels and Cafes in America.
STRAWBERRY ICE CREAM
Place two quarts fresh strawberries in a bowl, six egg yolks, eight ounces powdered sugar, two pints cream, mix well. Place the contents in small ice cream freezer; place the freezer in a tub. See that the freezer is completely buried in cracked ice mixed with rock salt, then briskly freeze for thirty minutes, seeing that the ice cream is thoroughly firm. Dress the ice cream on a dish and send to the table.
TUTTI FRUTTI ICE CREAM
Prepare and finish a vanilla ice cream. Chop very fine six candied cherries, pears, apricots, candied prunes, figs, one ounce angelica candied
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