By Chronicle Books
Who doesn't love a flavor of cake and ice cream? that includes recipes and accompanying pictures culled from Chronicle Books' most well liked cookbooks, this assortment is a perfect deal with for dessert fans searching for foolproof recipes excellent for any party. With 20 delicious treats, from Sky-High Strawberry Shortcake, Spiderweb Pumpkin-Ginger Cupcakes, Pistachio Ice Cream Sandwiches with Walnut muffins, and Bittersweet Chocolate Ice Cream, there's anything right here for each candy teeth.
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Additional info for Cake & Ice Cream: Recipes for Good Times
22 And in the 24â•… zâ•… According to the Customer’s Desire Interior of an early twentieth-Â�century delicatessen / grocery store in Russia (Collection of Ted Merwin) town of Kelem, Lithuania, the businessman Yerachmiel Imber owned two different stores, a grocery store and a delicatessen, the latter called Vitmin. This was, in the words of the Mlawa memoirist, “a new and different type of shop in such a small town like Kelem. 23 The Delicatessen Migrates to the New World When did delicatessens first come to the United States?
Before the nuptials were solemnized, August was invited to become a partner in the business. 26 German delicatessen stores in New York did a brisk business, especially at Christmas time, by purveying dozens of kinds of sausages, smoked goose breast, apricot jam, honey cake, and plum duff. H. Robins recalled, was an exotic pleasure; indeed, “to visit them and breathe their unfamiliar good odors had the tang of an adventure in foreign parts. L. 31 Furthermore, the delicatessen trade, like many other occupations, had a colorful, exuberant lingo of its own.
Hans Ullman, who grew up in northern Germany in the early years of the twentieth century, recalled the double-Â�walled wooden shed that stood on his family’s farm and that was used to cure meats. Sawdust filled the space between the inner and outer walls of the building. In the winter, the shed was filled with ice from the mill pond, and the ice was covered with more sawdust. Beef was placed in earthenware pots, which were filled with brine and then submerged in the sawdust. After the beef was cured, it was immersed in a series of baths of fresh water to remove as much salt as possible.