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Desserts and Salads

Chapter 3: PREFACE.
By Gesine Lemcke
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About This Book

A practical collection of recipes and technique notes focusing on sweet and chilled preparations, fruit jellies, sauces, molded and frozen desserts, and composed salads. It begins with a preface that stresses exact measurement, preparation of ingredients, and correct heat control, then offers step-by-step formulas for wine- and fruit-based sauces, gelées, decorative fruit presentations, and seasonal substitutions. Recipes give proportions, cooking and setting methods, and serving suggestions, with an emphasis on reliability and clear procedure to guide home cooks through both simple and elaborate dessert and salad preparations.

The Project Gutenberg eBook of Desserts and Salads

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Title: Desserts and Salads

Author: Gesine Lemcke

Release date: August 19, 2009 [eBook #29730]

Language: English

Credits: Produced by Louise Hope, Juliet Sutherland and the Online
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Preface
Numbered Recipes
Appendix
Contents (original location)
Alphabetical Index (added by transcriber)

GESINE LEMCKE.

 

DESSERTS AND
SALADS

 
 

BY

GESINE LEMCKE

AUTHOR OF
THE EUROPEAN AND AMERICAN CUISINE, AND CHAFING-DISH RECIPES
PRINCIPAL AND OWNER OF THE BROOKLYN AND NEW YORK COOKING COLLEGES

 
 

“Eating is a Necessity,
But Cooking is an Art.”

 
 

NEW YORK AND LONDON
D. APPLETON AND COMPANY
1920
 
Copyright, 1892, 1896, 1918
By GESINE LEMCKE.

 
 

Printed in the United States of America

PREFACE.

I ASK every one who may become possessed of this book to read the recipes herein contained carefully and thoughtfully before attempting the making of any of them, and also to observe the following instructions:

Weigh and measure all ingredients exactly, and have everything ready to mix before you commence.

If you measure your ingredients by means of a cup be sure you use one which holds half a pint.

Use neither more nor less of anything than the recipe instructs you, and be sure to have your fire just right, as also instructed by the recipe.

If at first success does not come to you do not despair, but persist in following the advice of the old adage: “Try, try again.”

You should always bear in mind that honest work is never lost and that reward must come in the end.