THEIR ICES,CREAMS AND SWEETS
 | An image should appear at this position in the text. A high-res raw scan of the page is available. To use it as-is, as a placeholder, edit this page and replace "{{missing image}}" with "{{raw image|The dainty sweet book, from the International cooking library (1903).djvu/47}}". If it needs to be edited first (e.g. cropped or rotated), you can do so by clicking on the image and following the guidance provided. [Show image] .djvu-47.png) | |
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.
| An image should appear at this position in the text. A high-res raw scan of the page is available. To use it as-is, as a placeholder, edit this page and replace "{{missing image}}" with "{{raw image|The dainty sweet book, from the International cooking library (1903).djvu/47}}". If it needs to be edited first (e.g. cropped or rotated), you can do so by clicking on the image and following the guidance provided. [Show image] | |
41
