WORLD FAMOUS CHEFS
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G. R. MEYER
CHEF
RECTOR'S
Chicago, Ill.
With finest hotels in Europe also the Auditorium, Congress and College Inn, Chicago.
PUNCH AU PARFAIT AMOUR
Place one quart of water on the fire with two pounds of sugar until melted, add a teaspoonful of orange flower water, strain and freeze. When nearly stiff, add the snow of eight whites of eggs, mix well and add two pony glasses of Parf ait-Amour
SURPRISE PYRAMID, NEAPOLITAINE
Genoise cake is sprinkled with raspberry syrup, cut in shape according to dish. Place in the middle of this foundation a pyramid of French vanilla ice cream three inches in diameter and seven inches high. Along side of this are placed two pyramids of strawberry ice cream, two inches in diameter and six inches high. I he three pyramids so formed are covered and decorated with vanilla flavored meringue paste. On top of each is placed a half egg shell also masked and decorated; brown in quick oven. Fill the three egg shells with Kirsch and sprinkle some all over the pyramid. Set on fire the last moment before serving.
FRENCH VANILLA ICE CREAM
One and one-half quarts cream are set on the fire with one pound of powdered sugar and vanilla. When boiling point is reached, remove, take one quart of the boiling cream, scald one dozen egg yolks, previously prepared. Return on fire and heat the whole for four or five minutes. Set in cracked ice until cold and take half of this mixture for vanilla cream. To the remaining, add one-half pint strawberry pulp and two ounces sugar.
ALPS GLORY
Pick and prepare three pints of ripe strawberries, crush half, sweeten and add a dash of cinnamon; let stand for half an hour. Cut six slices of milk bread two-thirds of an inch thick, using only the crumb part of the bread, cut with a round pastry cutter about two and
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