000			02173cam a22003493u 4500
001			71670
003			UtSlPG
005			20260610134646.0
006			m
007			cr n
008			260607r20231926utu|||||o|||||||||||||| d
040			_aUtSlPG
041		7	_aen _2iso639-1
050		4	_aTX
100	1		_aRoyal Baking Powder Company
245	1	0	_aRoyal fruit gelatin suggestions
264		1	_aSalt Lake City, UT : _bProject Gutenberg, _c2023
300			_a1 online resource : _bmultiple file formats
336			_atext _btxt _2rdacontent
337			_acomputer _bc _2rdamedia
338			_aonline resource _bcr _2rdacarrier
500			_aRelease date is 2023-09-17
508			_aLisa Corcoran, Stephen Hutcheson, Bob Taylor and the Online Distributed Proofreading Team at https://www.pgdp.net
520			_a"Royal Fruit Gelatin Suggestions" by the Royal Baking Powder Company is a culinary guidebook published in the early 20th century. This informative text serves as a comprehensive collection of recipes and suggestions for preparing various types of fruit-flavored gelatins, highlighting their delightful flavors and versatility as dessert options. The book emphasizes the quality and flavor of Royal Fruit Gelatin, boasting of its natural fruit essences and appealing textures. It provides various recipes for both sweet and savory dishes, including suggestions for salads, parfaits, and whipped desserts. Readers can find detailed instructions on how to prepare their gelatins, from basic clear jellies to more complex molded fruit designs. With a focus on ease of preparation and engaging presentation, the guide caters to both novice cooks and experienced bakers looking to add a refreshing touch to their menu. Overall, "Royal Fruit Gelatin Suggestions" offers a charming and practical approach to using gelatin in everyday cooking. (This is an automatically generated summary.)
534			_pOriginally published: _cUnited States: Royal Baking Powder Co., 1926
653			_aSalads
653			_aDesserts
653			_aGelatin
653			_aCooking (Gelatin)
653			_aMolded dishes (Cooking)
856	4	0	_uhttps://www.gutenberg.org/ebooks/71670
999			_c112396 _d112396