1.-Marcellin.-2.-Shamrock.-3.-Melon.-4.-Marquise.-5.-Vermicelli.-6.-Violet
1. Mocha Slice. 2. Almond Peach. 3.Fancy Meringue. 4. Almond Tartlets. 5. Rognon. 6. Fanchonette. 7. Cocoanut Tartlets. 8. Fancy Cream Bun. 9. Panier en Genoise. 10. Fancy Meringue. 11. Fancy Meringue. 12. Surprise. 13. Neapolitan. 14. Cream Basket. 15. Avondale Creams. 16. Masked Genoise. 17. Almond Cream. 18. Fancy Meringue. 19. Bouche Citron. 20. Raspberry Gateau. 21. Bouche Macedoine. 22. Bonne Bouche. 23. Cream Buns. 24. Bouche Chocolat
1.-Giteau-Souvaroff.-2.-Giteau-Cavour.-3.-Giteau-Damier.-4.-Imperial-Gateau.-5.-Tricoloured-Gateau.-6.-Avondale-Gateau.-7.-Sunflower-Gateau.-8.-Erin-Gateau.-9.-Etoile-Giteau
The modern baker, confectioner and caterer; a practical and scientific work for the baking and allied trades. Edited by John Kirkland. With contributions from leading specialists and trade experts …
via: http://www.archive.org/details/modernbakerconfe02kirkuoft
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