Sweets, Puddings and Desserts

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This chapter deals only with those sweet dishes which are normally made on the premises.

It should be noted that the composition of many of these may not be in accordance with the particular tastes of a country; it is therefore necessary to subordinate the style of preparation to the tastes of those to whom they will be served. Thus delicate Entremets of the kind served in France are not suited to English and American tastes; the people of these countries much prefer the more substantial kinds of sweet dishes to which they are more accustomed.