1925 About Town Cocktail Book by Joe Fitchett

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PEACH SNOWBALL This dessert is a home variation of the Peach Melba. Pare ripe peaches and cook whole in a thin syrnp (one cup sugar to one cup water). "When tender, drain, carefully remove the stones, leav ing the peaches unbroken on one side,and fill the cavities with fresh raspberries mashed with sugar. Chill thoroughly. Then place the peaches in the dessert dish, pour a puree of fresh raspberries over them and sprinkle thickly with grated cocoanut. COUPE NINON PLACE lemon ice and strawberry ice side by side in the glass. Pill the cavity between the two ices with a mixture df sweet ened fresh fruits—strawberries,small bits of oranges and pineapple. Around the edge of the glass place a border of red raspberries. FRIGIDAIRE FANCIES This recipe has just motored home from Sunny California, where ice-box dainties reach their height. And it's a knock-out. All you need is thin chocolate wafers, ad lib, and gobs of thick whipped cream, flavored with a bit of sugar and vanilla. Ice the cookies with the cream and stack five high, coating the entire struc ture generously with the cream. Place in ice-box and freeze. Make plenty for they literally melt in your mouth!

SWEDISH WAFERS

% cup butter % cup sugar 2 eggs 5 ounces of flour 14 teaspoonful of vanilla Shredded almonds

Cream butter well, add sugar gradually, then eggs, slightly beaten, flonr and flavoring. Drop by spoonfuls on inverted, but tered cake tins and spread very thinly in circular shapes. Sprinkle with almonds and bake in a slow oven. Remove from pan and shape over handle of a wooden spoon.

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