Two Hundred Recipes For Making Desserts: Including French Pastries (1912)

This scarce antiquarian book is a facsimile reprint of the original. Due to its age, it may contain imperfections such as marks, notations, marginalia and flawed pages. Because we believe this work is culturally important, we have made it available as part of our commitment for protecting, preserving, and promoting the world's literature in affordable, high quality, modern editions that are true to the original work.

When originally published in 1912, the author said:

"If not the most important, surely desserts are the most interesting course on the bill-of-fare, the last and parting word with which the skillful hostess bids her guests let the memory of her repast linger in their minds as on their palates.

"The range is wide. The best cakes, pies, ice-creams, and fruit desserts are here included, in addition to those delicate and aesthetic importations from dainty France, not yet as widely known as they deserve to be by their name of French Pastries. Within these broadened limits, the modern woman will find ample chance for the expression of her own taste and personality, and be able to crown her luncheons and dinners with delicious marvels of pastry-making, garnered from every land where cooking has attained the dignity of a fine art."