Ice Creams, Water Ices, Frozen Puddings Together with Refreshments for all
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By Sarah Tyson Rorer
3 Nov, 2018
In this book, Philadelphia Ice Creams, comprising the first group, are very palatable, but expensive. In many parts of the country it is quite difficult to get good cream. For that reason, I have given a group of creams, using part milk and part crea
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In this book, Philadelphia Ice Creams, comprising the first group, are very palatable, but expensive. In many parts of the country it is quite difficult to get good cream. For that reason, I have given a group of creams, using part milk and part cream, but it must be remembered that it takes smart juggling to make ice cream from milk. By far better use condensed milk, with enough water or milk to rinse out the cans. Less
- File size
- Print pages
- Publisher
- Language
- ISBN
- 67.321 KB
- 102
- Public Domain Book
- English
- 1515034232
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