It will be remarked that in many French recipes a little sugar is ordered.
Recipes for icing are so general that I refer you to your cookery book.
Recipes in the main text are identified by number, those in the Appendix by page.
They are additions to the stock of authentic Apician recipes.
The excellence of the recipes consists in their simplicity and faithfulness to details.
The recipes for white cake and cream candy are both in No. 38.
But without a sense of color, no number of recipes will avail.
Thinned with water, it is a much used ingredient in Italian recipes.
They will be frequently referred to, but no repetition of the recipes will be given.
Recipes in the older, much-prized cook-books often call for a teacupful of yeast.