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Page:The dainty sweet book, from the International cooking library (1903).djvu/47

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THEIR ICES,CREAMS AND SWEETS

WALTER JURENZ
CHEF DE CUISINE

HOTEL GALVEZ


Galveston, Tex.

Mr. Jurenz, prior to coming to this country, was with some of the finest hotels in Italy, France and England. He was Chef to Count Waldersee and his staff to China, the Red Lion Hotel at Henley on the Thames, England, Royal Crown Hotel, the Belgravia Hotel, and the Vienna Cafe, London, England. In this country, at Hotel La Salle, Hotel Congress and Annex, Chicago, and the Chicago Yacht Club.

FRENCH APPLE TARTE

Use tarte dough, spread out thin in pie pan, fill up with raw sliced apples, granulated sugar, powdered cinnamon, sprinkle over some lemon juice and a few currants, then make a screen of dough on top and fill empty spaces between the dough with jelly and bake like any other pie.

STARS AND STRIPES BANNER PUNCH

Use a sherbet with any cordial flavoring, and put into a fancy punch glass, then stick an American flag on top and serve it.

OLD FASHIONED COFFEE PARFAIT

Mix together in a bowl, half and half chocolate ice cream and whipped cream and shredded ice, then fill this into high stem glasses and garnish with whipped cream with a cherry on top.

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