250 Delectable Dessert Recipes Ruth Berolzheimer Culinary Arts Institute 1951

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Vintage Cookbook with 250 Classic Cake Recipes


Cover has bend, normal edge discoloration due to age, etc.

Very good condition for a book of this age.

Everybody has a "sweet tooth" of considerable size. As a nation, we Americans consume more sweets in every form than any other group in the world—and that is a tribute, not a criticism. We need more sugar, because individually and collectively we move faster and farther than any other national group. Sugar in every form is what feeds that dynamic energy. Too much sugar may, of course, be dangerous but so also was the vogue a few years ago of cutting down the sugar consumption, especially of growing children. As in everything, moderation is the watchword and for the homemaker and hostess variety is certainly the spice of life. To provide that variety is the mission of this book. In it, you will find baked puddings as grandmother made them and some she had never heard of traditional custards made the modern way and French souffles that are simple and successful. There are also frozen desserts that depend on modern equipment and refrigerator desserts that could not be possible without them. But grandmother would not be surprised when she came to the steamed pudding although she would find many with new ideas.
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