Make a sponge of 12 ounces flour, iy2 ounces sugar, a pinch of salt, flavor, 3 eggs, 6 ounces melted butter, 2 ounces yeast and 1 pint lukewarm cream✪ Holland Waffles. Let set, beat and let rise a little again. Bake as usual. Divers Waffles, Add rice or Indian meal, etc. All these receipts come from the Waldorf Astoria New York. NOTE.— For complement — See Pastes and Farina¬ ceous. CHEESE — Imported and domestic (Froniage) There are so many different kinds of cheese that it is impossible to name them here, therefore I will only write the principal ones. Cheese is a good aliment, and there is no dinner complete without it. Pick out cheese that is ripe, and be careful of imitations. France is the first country in the world to produce the best cheeses. ABBREVIATIONS Am., American; Eng., English; Fr., French; Ger., German; Ita., Italian; Spa., Spanish; Sw., Swiss; Turk., Turkish. All. American or Domestic. Appenzell-Sw., Banon-Fr., Bloder-Ger., Brie-Fr., Brighton-Eng., Briquebec-Fr., Caccidi Cavallo-Ita., Camembert-Fr., Cachere-Turk., Cheddar-Eng., Chester, Cheshire-Eng., Coulomiers-Fr., Cream Cheese, all country, Edam-Holl. Emmentha.l-Sw., Gerome-Fr., Gervais-Fr., Gessenay-S’w., Gorgonzola-Ita., Gruyere>-S;w., Herve-Belg., Limbourg-Ger., Livarot-Fr., Luxembourg-Lux., Mont d’Or-Fr., Munster-Eng., Neuf- chatel-Fr., Old England-Eng., Oregon-Am., Parmesan-Ita., Pont-rEveque-Fr., Port-Salut-Fr., Queso^Spa., Roquefort- Fr., Schdbziger-Sw., S'tilton-Eng., Wofe-Belg., Strochino- Ita., Swiss-Sw., Soya-Japanese or Taa-Foo-Chinese. — 395 — GAN CEL’S CULINARY ENCYCLOPEDIA SWEET DISHES (Entremets) “Entremets” is a French term meaning sweet dishes. The French kitchen recognizes two kinds of entre¬ mets — entremets de douceur, a course of sweet dishes, and entremets de legumes, a course of vegetables serv¬ ed by themselves quite customary in France. The vege¬ tables are now served with meat or game, sweet dishea as dessert. Sherbet or punch is served before the roast to facilitate the digestion. The “entremets” of fruit is served hot or cold. Sauces are composed of cream or syrup of fruits, according to the style of the fruit. All of the following recipes can be applied to apricots, pine¬ apple, peaches, cherries, pears, apples, strawberries, raspberries, bananas, melons. Add flavor according to desire. The fruit is placed in a light syrup, and flavor¬ ed with vanilla. Rub all white fruits with lemon juice and do not let cook too long. A great many of these entremets can be served in the place of ice cream, Fruits FRUITS Fruits prevent or remove constipation, and often act like a charm upon body and mind; and, eaten with good bread, nothing is equallly palatable or wholesome. — 396 — SWEET DISHES— FRUITS’

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Make a sponge of 12 ounces flour, iy2 ounces sugar, a pinch of salt, flavor, 3 eggs, 6 ounces melted butter, 2 ounces yeast and 1 pint lukewarm cream. Let set, beat and let rise a little again. Bake as usual. Divers Waffles, Add rice or Indian meal, etc. All these receipts come from the Waldorf Astoria New York. NOTE.— For complement — See Pastes and Farina¬ ceous. CHEESE — Imported and domestic (Froniage) There are so many different kinds of cheese that it is impossible to name them here, therefore I will only write the principal ones. Cheese is a good aliment, and there is no dinner complete without it. Pick out cheese that is ripe, and be careful of imitations. France is the first country in the world to produce the best cheeses. ABBREVIATIONS Am., American; Eng., English; Fr., French; Ger., German; Ita., Italian; Spa., Spanish; Sw., Swiss; Turk., Turkish. All. American or Domestic. Appenzell-Sw., Banon-Fr., Bloder-Ger., Brie-Fr., Brighton-Eng., Briquebec-Fr., Caccidi Cavallo-Ita., Camembert-Fr., Cachere-Turk., Cheddar-Eng., Chester, Cheshire-Eng., Coulomiers-Fr., Cream Cheese, all country, Edam-Holl. Emmentha.l-Sw., Gerome-Fr., Gervais-Fr., Gessenay-S’w., Gorgonzola-Ita., Gruyere>-S;w., Herve-Belg., Limbourg-Ger., Livarot-Fr., Luxembourg-Lux., Mont d’Or-Fr., Munster-Eng., Neuf- chatel-Fr., Old England-Eng., Oregon-Am., Parmesan-Ita., Pont-rEveque-Fr., Port-Salut-Fr., Queso^Spa., Roquefort- Fr., Schdbziger-Sw., S'tilton-Eng., Wofe-Belg., Strochino- Ita., Swiss-Sw., Soya-Japanese or Taa-Foo-Chinese. — 395 — GAN CEL’S CULINARY ENCYCLOPEDIA SWEET DISHES (Entremets) “Entremets” is a French term meaning sweet dishes. The French kitchen recognizes two kinds of entre¬ mets — entremets de douceur, a course of sweet dishes, and entremets de legumes, a course of vegetables serv¬ ed by themselves quite customary in France. The vege¬ tables are now served with meat or game, sweet dishea as dessert. Sherbet or punch is served before the roast to facilitate the digestion. The “entremets” of fruit is served hot or cold. Sauces are composed of cream or syrup of fruits, according to the style of the fruit. All of the following recipes can be applied to apricots, pine¬ apple, peaches, cherries, pears, apples, strawberries, raspberries, bananas, melons. Add flavor according to desire. The fruit is placed in a light syrup, and flavor¬ ed with vanilla. Rub all white fruits with lemon juice and do not let cook too long. A great many of these entremets can be served in the place of ice cream, Fruits FRUITS Fruits prevent or remove constipation, and often act like a charm upon body and mind; and, eaten with good bread, nothing is equallly palatable or wholesome. — 396 — SWEET DISHES— FRUITS’

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