A1 Info Site

CHOCOLATE MOUSSE Put a three-quart mould in a wooden pail, first lining the bottom with fine ice and a thin layer of coarse salt. Pack the space between the mould and the pail solidly with fine ice and coarse salt, using two quarts of salt and ice en… more »

Beat to a cream half a cupful of butter and a cupful and a quarter of powdered sugar. Add two well-beaten eggs, two tablespoonfuls of wine, half a cupful of milk, and a cupful and a half of sifted flour, with which has been mixed a teaspoonful and a… more »

For about two quarts and a half of cream use a pint and a half of milk, a quart of thin cream, two cupfuls of sugar, two ounces of Walter Baker & Co.'s Premium No. 1 Chocolate, two eggs, and two heaping tablespoonfuls of flour. Put the milk… more »

French Pineapple Bisque Beat the yolks of 4 eggs with 1 cup of pulverized sugar; add 1 pint of cream; stir well until very light. Then add 1 small can of shredded pineapple and crush a few macaroons. Mix well with a small glass of brandy.… more »

CHOCOLATE MOUSSE RECIPE Put a three-quart mould in a small bucket or large pot, first lining the bottom with fine ice and a thin layer of coarse salt. Pack the space between the mould and the pail solidly with fine ice and coarse salt, using two quart… more »