Ginger Bunny Biscuits

Total Page：16

File Type：pdf, Size：1020Kb

Let’s make... Ginger Bunny Biscuits You will need: • 6oz self-raising four • 4oz soft brown sugar • 1 tsp bicarbonate of soda • 2oz unsalted butter • 1 tsp ground ginger • 1 tsp golden syrup • 1 egg • Decorating icing • Bunny shaped biscuit cutters (or whatever shape cutters your Bingsters want to use!) Please do use caution and your own good judgement about which steps your Bingster can safely be involved in. © 2016 ACAMAR FILMS LTD. Instructions: Step 1. Add all the dry ingredients, the butter and the golden syrup into a bowl, and mix together. Step 2. Beat the egg in a separate bowl then add to the mixture, a little at a time. Stir with a wooden spoon until it’s all mixed up into a thick dough. Step 3. Tip out your dough onto a foured surface and roll it with a rolling pin, making sure you squish out all the lumps. Step 4. Using your biscuit cutters, cut out your shapes and place on a lightly greased baking tray. Step 5. Set your Chicky Timer to 15 minutes and bake at 180°C. Your biscuits are ready when they’re golden brown. Step 6. Ring ring ring! Chicky says your biscuits are ready. Transfer to a wire rack and cool, before decorating. How about using squelchy icing, fruit and sprinkles? Step 7. Now your Ginger Bunny Buddies are all fnished and yummy-delicious! ready to eat... GingerBiscuits... Bunny Bing thing! they’re a We love to hear We’d LOVE to see photos of your Bingster baking and decorating their ginger you! bunny biscuits, so please do share them with us. You can post them to our from Facebook page (/bingbunny) or submit them via The Bingster Gallery on our website: www.bingbunny.com © 2016 ACAMAR FILMS LTD..

Copy Link

Recommended publications

Exchange List 2009
Updated October 2015 PROTEIN EXCHANGE LIST 2015 1 gram protein list Each of the Following in the Amount Stated = 1 Exchange NOTE: Information is correct at time of printing. Always remember to check food labels incase any products have changed. Updated October 2015 BREAKFAST CEREALS Breakfast Cereal Grams Measurements Harvest Morn Chocolate Pillows 18g 1 level blue scoop Kelloggs All Bran Branflakes 9g 2 level tablespoons Kelloggs Cocopops 18g 2 ½ level blue scoops Kelloggs Cornflakes 14g 2 level blue scoops Kelloggs Crunchy Nut Flakes 17g 2 level blue scoops Kelloggs Frosted Wheats 10g 5 pieces Kelloggs Frosties 22g 2 ½ level blue scoops Kelloggs Honey loops 14g 2 level blue scoops Kelloggs Mini Max 9g 7 pieces Kelloggs Raisin Wheats 11g 5 pieces Kelloggs Rice Krispies 17g 3 level blue scoops Kelloggs Rice Krispies Multigrain Shapes 13g 2 level blue scoops Kelloggs Special K 11g 1 level blue scoop Kelloggs Special K Red Berries 11g 1 ½ level blue scoops Nestle Coco Shreddies 11g 1 level blue scoop Nestle Cookie Crisp 14g 2 level blue scoops Nestle Curiously Cinnamon 18g 2 level blue scoops Nestle Frosted Shreddies 11g 1 level blue scoop Nestle Golden Nuggets 13g 1 ½ level blue scoops Nestle Honey Cheerios 12g 2 level blue scoops Nestle Honey Shreddies 11g 1 level blue scoop Nestle Nesquick 13g 1 ½ level blue scoops Nestle Oat Cheerios 11g 2 level blue scoops Nestle Shredded Wheat Bitesize 9g 6 pieces Nestle Shreddies 10g 1 level blue scoop Oatibix 8g ⅓ biscuit Oatibix Flakes 11g 1 level blue scoop Porridge 9g 2 level tablespoons Ready Brek 8g 1 level blue scoop Weetabix 10g ½ biscuit Weetabix Banana 11g ½ biscuit Weetabix Chocolate 11g ½ biscuit Weetabix Chocolate 11g ½ biscuit Weetabix Crispy Minis Chocolate Chip 10g 4 pieces Weetabix Crispy Minis Fruit & Nut 10g 4 pieces Weetabix Golden Syrup 11g ½ biscuit Weetabix Organic 10g ½ biscuit Weetos 12g 1 ½ level blue scoops NOTE: Information is correct at time of printing.
[Show full text]
Dessert Menu
Dessert Menu Cup Cakes, Whole Cakes & Tarts Cupcakes (2 dozen minimum) Cupcake in your choice of flavor and frosting, with basic design $2.50 Unfilled Add a variety of fillings $4.00 Filled Sauced and garnished $4.45-5.95 Ask for pricing on additional decorations, logos, etc. Peach Almond Meringue Cake Roasted Peaches, 4 layers of Almond Meringues and Mascarpone Cream filling drizzled with rich Caramel Sauce $45…10” Cake (serves 12-20) Old Fashioned Spice Cake 4 layers of Spice Cake filled with Caramel Cream Cheese and covered with Vanilla Buttercream. $45…10” cake (serves 12-20) Carrot Sponge Cake 4 layers of light Carrot Cake studded with Raisins, filled with traditional or flavored Cream Cheese and covered with Swiss Meringue Buttercream $45…10” cake (serves 12-20) Cheesecakes Banana Foster $40… 12”Cake (12-20 servings) New York with seasonal fresh fruit $40…10” Cake (12-14 servings) Marble with mini Chocolate Chips $40…10” Cake (12-14 servings) Roulades Chocolate Sponge Roll with Cranberry Compote and Vanilla Mousse Pumpkin Sponge Roll with Chocolate Cream Cheese and Walnuts Lemon Sponge Roll with Raspberry Preserves and Lemon Mousse $40 …(Serves 16) Add 1 quart of Raspberry, Cranberry or Chocolate sauce … $10 Traditional Fresh Fruit Tart Buttery Cookie Crust, traditional Pastry Cream assorted seasonal fresh Fruits $35…10” tart (serves 10-12) Earl Grey Ganache Tart Chocolate Cookie Crust, Earl Grey infused Bittersweet Ganache, Candied Orange Slices $38…10” tart (serves 10-12) Pear Rum Raisin Tart Cookie Crust, Caramelized Pears over
[Show full text]
How Much Sugar Do I Eat? the Recommendation Is Not to Have More Than Five Teaspoons a Day
How much sugar do I eat? The recommendation is not to have more than five teaspoons a day. If you take less, even better. Look at the list below to check. Food Amount Teaspoons of Sugar Biscuits: Chocolate Digestive 1 Biscuit (17g) 1 Digestive 1 Biscuit (15g) ½ Ginger Nut 1 Biscuit (9g) ¾ Rich Tea 1 Biscuit (8g) ¼ Chocolate coated biscuit 1 Biscuit (25g) 2 Breakfast: Rice Krispies Small bowl (30g) ½ Bran Flakes Small bowl (30g) 1 Coco Pops Small bowl (30g) 2 Cornflakes Small bowl (30g) ½ Frosties Small bowl (30g) 2 ½ Muesli 2 Tablespoons (40g) 2 Shredded Wheat 1 Biscuit (25g) 0 Sugar Puffs Small Bowl (30g) 2 Weetabix 1 Biscuit (19g) 0 Special K Small bowl (30g) 1 Porridge Large bowl 0 Cakes: Flapjack 1 slice (90g) 6 Doughnut 1 Ring (60g) 2 Fruit Cake Small Slice (60g) 5 Fruit Pie 1 Individual (65g) 4 Jam Tart 1 Small (40g) 2 ½ Plain Sponge Cake Medium Slice (50g) 3 Sandwich Cake / Swiss Roll Small Slice (30g) 2 ½ Plain Scone 1 (50g) ½ Scotch Pancake 1 Small (30g) ½ Desserts: Ice Cream 1 Scoop (50g) 2 ½ Individual Mousse/Dessert Small Tub 2 ½ Instant Whip Quarter Packet made up 2 ½ Jelly Small tub 3 ½ Sponge Pudding with Jam Small Slice (110g) 5 ½ Tinned Fruit in Juice Half large tin (205g) 3 Tinned Fruit in Syrup Half large tin (205g) 6 Tinned Rice Pudding Half tin (200g) 3 Trifle Individual (125g) 4 Yoghurt, with sugar Small Carton (150g) 5 Yoghurt, sugar free Small Carton (125g) 2 Visit our website: www.nhsaaa.net All our publications are available in other formats Drinks: Blackcurrant Cordial 1 Carton (200mls) 4 Fizzy Drinks – with
[Show full text]
Be-Ro Recipes, Unless Otherwise Stated
www.be-ro.co.uk Recipe Inspiration From the www.be-ro.co.uk website. www.be-ro.co.uk Be-Ro Recipe Book Since 1923 and now in its 41st Edition ! Containing over 125 recipes, and helpful hints and tips Order your copy on-line at www.be-ro.co.uk Baking Basics Here you'll find all the information you need to becoming a baking expert. From choosing your ingredients through to testing your finished cake, all the help you need is right here. - Basics Recipe Remedies If your sponge is too soggy or your pastry is too crumbly, we have - Remedies the solution right here. Our helpful advice will give you all the answers you need to solve those tricky baking problems. - Recipes Recipe Inspiration Here you'll find great ideas for all kinds of recipes, from quick and easy meals through to recipes for the baking expert. Welcome to Baking Basics These are core recipes and skills and other information that you’ll need for preparing many of the other recipes in this collection. But more than that… these basics will provide you with the fundamental - Basics knowledge that will serve you well for all your baking needs in future ! • A Word about our Recipes • Melting Method • A Word on Ingredients • Metric / Imperial Measurements - Remedies • Baking with Be-Ro • Other Useful Measures • Batch Baking • Oven Management • Cake Basics • Pastry Basics • Celebration Fruit Cakes • Pie Basics • Choux Pastry • Rolling Brandy Snaps - Recipes • Cooking in your Microwave • Rough Puff Pastry • Creaming Method • Rubbed in Method • Flaky Pastry • Shortcrust Pastry • Flan Basics • Steamed Puddings • Home Freezing • Suet Pastry • Lining a Pudding Basin • Whisking Method A Word about our Recipes… We have categorised our recipes in order to help you judge the level of expertise required for each one.
[Show full text]
Strawberry Cheesecake Pots Gluten & Sugar Free Recipe
Strawberry Cheesecake Pots Gluten & Sugar Free Recipe Recipes Made using our ‘Vanilla Almond Biscuit’ packet mix. What do you need? BISCUIT BASE 1 packet of 180 Cakes Vanilla Almond Biscuit Mix 1 large egg 40ml of cooking oil CHEESECAKE 500g softened cream cheese + 250ml cream 120g of your favourite sweetener (i use Xylitol) Lorem ipsum dolor sit amet, consectetur adipiscing elit. Ut elit tellus, luctus nec ullamcorper mattis, pulvinar dapibus leo. TOPPING Sugar free jam Lorem ipsum dolor sit amet, consectetur adipiscing elit. Ut elit tellus, luctus nec ullamcorper mattis, pulvinar dapibus leo. InSTRUCTIONS 1. Bake biscuits according to instructions on packet. 2. Once biscuits are cooled blend into biscuit crumbs. 3. Combine biscuit crumbs with melted butter. Press into base of jars. 4. Beat the cream cheese and xylitol with an electric mixer until smooth. Add cream and continue beating until smooth. 5. Pour mixture into jars. Refrigerate for 3 hours or until set. 6. Top with jam. 7. Share your creation! Take a pic, upload to Facebook or Instagram and don’t forget to tag @180cakesau. NUTRITIONAL INFORMATION SHARE THIS RECIPE Share on facebook Share on twitter Share on linkedin Share on pinterest Share on email Hi, I’m Kara! Creator of 180 Cakes. My love of baking started in 2005 when I started my Chef Apprenticeship. // READ MORE JOIN THE MAILING LIST Join my mailing list to be the first to receive new recipes, some health tips and more about my Keto journey. RECENT RECIPES View recipes SEE MORE RECIPES ABOUT SHOP KETO RECIPES STOCKISTS BLOG CONTACT.
[Show full text]
MENU Juin 2020 THỰC ĐƠN THÁNG 6 2020
MENU juin 2020 THỰC ĐƠN THÁNG 6 2020 LUNDI MARDI MERCREDI JEUDI VENDREDI 01/06/2020 02/06/2020 03/06/2020 04/06/2020 05/06/2020 Collation Jus de pastèque Jus de citron Jus de fruit de la passion Jus d’orange Jus d'ananas Giải khát Nước ép dưa hấu Nước chanh Nước chanh dây Nước cam tươi Nước ép thơm Velouté de potiron Salade de concombre Salade Niçoise Soupe de cresson Carotte râpée Súp bí đỏ Xà lách dưa leo Xà lách kiểu Nicoise Súp cải xoong Xà lách cà rốt bào Hachis Parmentier végétarien Poulet grillé à la citronnelle Poisson à l'orange Spaghetti bolognaise Rôti de porc Repas du midi khoai tây nghiền đút lò với rau củ Gà nướng sả Cá sốt cam Mì ý sốt bò bằm Thịt heo rô ti (nấm, bí ngòi, tỏi, hành tây,) Purée de pomme de terre Poisson Riz sauté à l'ail Bữa trưa Riz/Cơm Khoai tây nghiền Cá Cơm chiên tỏi Haricot vert Đậu cô ve luộc Compote de pomme Mangue/Xoài Pastèque/Dưa hấu Ananas/Thơm Yaourt Táo xay Crêpe au sucre Gâteau au yaourt Madeleine Cake au chocolat Goûter Bánh kép đường Bánh Yaourt Bánh Madeleine Bánh bông lan sô co la Fruit du dragon/Thanh Fruit du dragon/Thanh long Pommes /Táo Ramboutan /Chôm Chôm Mangue/Xoài long Bữa xế lait Pain au Kiri lait Yaourt a boire LUNDI MARDI MERCREDI JEUDI VENDREDI 08/06/2020 09/06/2020 10/06/2020 11/06/2020 12/06/2020 Collation Jus de fruit de la passion Jus de citron Jus de coco Jus d'ananas Jus de papaye Giải khát Nước chanh dây Nước chanh Nước dừa Nước ép thơm Nước ép đu đủ Soupe de champignon- Salade crevette - avocat - Maïs en morceau Macédoine de légumes Potage de légumes légumes pamplemous
[Show full text]
Ship's Biscuit Recipe
Ship’s Biscuit Ship’s biscuit was a hard piece of bread that Constitution’s sailors ate at nearly every meal. The biscuit was baked on land, stored on board the ship, and then sent out to sea with the sailors. Sailors soaked the rock-hard biscuit in their stew to soften it before taking a bite. If you bake a ship’s biscuit and would like to taste it, make sure you follow the sailors’ example and soak it in water or stew before eating! Ingredients 2 cups stone ground whole wheat flour wooden mallet or rolling pin ½ teaspoon salt greased baking sheet ½ cup water lightly floured work surface Directions 1. Preheat oven to 350 degrees Fahrenheit 2. Combine flour and salt on work surface. 3. Add the water. 4. Beat with mallet or rolling pin until ½ inch thick. 5. Fold and repeat several times. 6. Cut the dough into cookie-sized pieces. 7. Place on baking sheet and cook for 30 minutes. Serves 5, at 5-inch round biscuits. a History Note William Burney, in A New Universal Dictionary of the Marine (London, T. Cadell & W. Davies: 1815), gives the best description of the process of making ship’s biscuit: The process of biscuit-making for the navy is simple and ingenious, and is nearly as follows. A large lump of dough, consisting merely of flower and water, is mixed up together, and placed exactly in the centre of a raised platform, where a man sits upon a machine, called a horse, and literally rides up and down throughout its whole circular direction, till the dough is equally indented, and this is repeated till the dough is sufficiently kneaded.
[Show full text]
Purple Sweet Potato Biscuits,Crock Pot Carrot Cake
Purple Sweet Potato Biscuits Happy New Year, friends and fans! So to be perfectly honest, I haven’t done a lot of cooking since January 1. We’ve relished in some easy dinner like grilled cheese and tomato soup, grilled chicken with steamed veggies and even ordering in Chinese food. But yesterday I tried a little baking and the result turned out so funny, I thought I would share. I recently bought some organic veggies, including purple sweet potatoes. These potatoes are the same size and shape as regular sweet potatoes, but the insides are a vibrant purple (think the color of Barney or pansies!!) When I roasted the purple sweet potatoes, they were beautiful, but when I used them in this biscuit recipe, they turned out to be a purplish/blueish/greenish color instead! We were all entertained and they were really funny to see. But the taste and light, fluffy texture was great. So here’s the recipe for you to try. This is NOT my recipe. It’s from www.foodnetwork.com with the original recipe provided by “Mama Dip”, whoever that is. You can use regular sweet potatoes if that is what you can find, but I assure you that the purple variety is much more entertaining. Enjoy! I will work on new crock pot recipes next week, I promise. 2 cups cooked, mashed sweet potatoes (skins removed) 1 stick butter, melted 1 1/4 c. milk 4 cups self-rising flour 3 T. sugar pinch of baking soda Mix together the sweet potatoes, butter and milk until well blended.
[Show full text]
FOOD PRODUCTS an Overview
FOOD PRODUCTS An Overview 1 © The Pakistan Credit Rating Agency Limited December 2020 TABLE OF CONTENTS Contents Page No. Contents Page No. Snapshot 3 Operating Risk | Raw Material Prices 17 Product Portfolio 4 Regulatory and Duty Structure 21 Value Chain 6 Business Risk | Margins 22 Production Process 7 Financial Risk 23 Global Trade 10 Rating Curve 24 Domestic Overview 11 SWOT Analysis 25 Demand Dynamics 12 Impact and Relief Measures of COVID-19 26 Demographics 13 Conclusion / Outlook 27 Supply Dynamics 14 Bibliography 28 2 FOOD PRODUCTS | BRIEF OVERVIEW Food Products – Snapshot . This Sector includes biscuits, confectionery products and snacks collectively referred to as the “food products” Industry. By distribution channel, food products market is segmented into supermarkets/hypermarkets, convenience stores, specialty retailers, online retailers and others. The prices of individual products are highly variable in this segment and depend on numerous factors such as brand, quantity, packaging, region, scale of operations, etc. CY20 Parameters Biscuits Confectionary Snacks [Chips] Revenue – Global USD~75-80bln USD~35bln USD~35-40bln Revenue – Pakistan USD~1bln USD~0.44bln USD~0.50bln Revenue – Per capita – Global USD~10.8 USD~4.7 USD~5.4 Revenue – Per capita – Pakistan USD~4.5 USD~2.0 USD~2.3 Global Market share – Pakistan [Revenue] 1.25% 1.26% 1.25% Average price per unit – Global - USD~6.8 USD~6.7 Average price per unit – Pakistan - USD~3.7 USD~3.7 Average per capita consumption – Global 5.0kg 19kg 9kg Average per capita consumption – Pakistan 4.2kg 20.6kg 6.8kg CAGR [2020-2025] – Global ~4.7% ~4.9% ~5.2% CAGR [2020-2025] – Pakistan ~14% ~9% ~9% Share of Consumers [25-34 age group] ~52% ~45% ~44% *Biscuits ‘Average price per unit’ cannot be calculated because of high variability in the price of the products.
[Show full text]
Recipes for Food Division Updated 10-1-2018
KENTUCKY 4-H FAIR EXHIBITS Recipes for Food Division Updated 10-1-2018 For fair competition, Kentucky 4-H members are to use the recipes specified below. Most of the recipes are part of the 4-H Cooking 101 – 401 series, available from https://shop4-h.org/collections/healthy-living-foods-curriculum. Each project book explains a variety of cooking skills in easy-to-follow steps. Members who have little or no experience in cooking are encouraged to start with 4-H Cooking 101. The higher the number on the book, the more advanced the skills. It is important to read and follow the recipe to produce a high quality product. Ovens vary; baking times may need to be adjusted if the product appears to be getting overdone or does not appear done. Muffins 841 Three Oatmeal Muffins: use the recipe in 4-H Cooking 101, p. 54. 842 Three Cheese Muffins: Use the recipe in 4-H Cooking 201, p. 49. Biscuits 843 Three Rolled Biscuits: Use the recipe in 4-H Cooking 201, p. 50. 844 Three Scones: Raisins may be substituted for dried cranberries. Use the recipe in this publication. Quick Breads 845 Three Cornmeal Muffins: use the recipe in this publication. 846 Three pieces of Coffeecake with Topping: Use the recipe in 4-H Cooking 101, p. 59. Nuts are optional. Cookies 847 Three Chewy Granola Bars (gluten-free): Use the recipe in 4-H Cooking 101, p. 35. 848 Three Brownies: Use the recipe in 4-H Cooking 101, p. 67. Nuts are optional. 849 Three Snickerdoodle Cookies: Use the recipe in 4-H Cooking 201, p.
[Show full text]
Cakes and Treats Allergen List October 2019
Mannings Bakery Thomas St - Allergen Spreadsheet - CAKES Reviewed : October 2019 PLEASE BE ADVISED THAT MANNINGS ALLERGEN LIST HIGHLIGHTS ( IN RED ) ALLERGENS CONTAINED IN THE PRODUCTS WE SERVE HOWEVER MANNINGS BAKERY MAKE NO CLAIMS ABOUT ANY PRODUCTS BEING FREE OF ANY OF THE LISTED ALLERGENS UNLESS SPECIFICALLY STATED Gateauxs All Sizes, shapes & numbers (6", 8", 10", 12", 14", 16") Gluten Crustaceans Eggs Fish Peanuts Soybeans ( Soy ) Milk Nuts Celery Mustard Sesame Seeds Sulphites Lupin Molluscs Blackforest Cakes Wheat Fresh Cream & Fruit Cakes Wheat Fresh Cream & Strawberry Cakes Wheat Fresh Cream & Lemon Curd Wheat Fresh Cream & Pineaple Wheat Bu=ercreme Cakes Wheat Carrot Cakes Wheat Walnuts Cheesecakes Wheat Red Velvet Cakes Wheat Belgian Milk Chocolate Gannache Cakes Wheat Meringue Roulade Wheat Peanuts Plain Cream Sponges Wheat 55% cocoa Chocolate Ganache Cakes Wheat Pavlova Gateaux Dianne Victoria Sponge Wheat Chocolate Victoria Sponge Wheat Coffee Victoria Sponge Wheat Fresh Cream & Fruit Flan Wheat Bu=ercream Nude Cake/Luxury Bu=ercream Cake Wheat Belgian Chocolate Forest Fruit Wheat Chocolate Fingers and Maltesers Cake Wheat Chocolate Sweet Roule=e Wheat Biscuit Cake Wheat Caramel Krispie (Mars Bar Cake) Wheat Strawbgerry Brownie Nude Cake Wheat Individual Cakes Gluten Crustaceans Eggs Fish Peanuts Soybeans ( Soy ) Milk Nuts Celery Mustard Sesame Seeds Sulphites Lupin Molluscs Cream Doughnuts Wheat Éclair Wheat Coffee Slice Wheat Coffee Éclair Wheat Peanuts Coffee Choux Bun Wheat Apple Strips Wheat Apple Tarts Wheat Banoffee tartlet
[Show full text]
DESSERT in JAR Món Tráng Miệng Trong Lọ Thuỷ Tinh
DESSERT IN JAR Món tráng miệng trong lọ thuỷ tinh CRÈME CARAMEL Bourbon vanilla - 220 Kem caramen: Va ni bourbon MANGO LOVER Mango, juice, sorbet, fresh, tapioca - 250 Xoài: Xoài tươi, nước xoài, kem thanh vị xoài, trân châu TIRAMISU IN JAR Mascarpone, lady finger, cocoa, coffee - 280 Tiramisu: Phô mai mascarpone, bánh săm pa, ca cao, cà phê EXOTIC FRUIT MINESTRONE Ginger-lemongrass syrup - 200 Hoa quả thái hạt lựu trộn: Si rô vị gừng – sả Having just completed renovation in 2016, increasing seating capacity, introducing a new live-cooking station, REVERSE LEMON TART Lemon curd, crumble, meringue - 250 Bánh tác chanh: Kem chanh, bánh nướng mảnh, kem sấy additional light and a higher ceiling, Le Club is the most prominent meeting place in Hanoi. Given a design suggestive of aristocratic smoking rooms with a hint of 1920’s speakeasy, FRAISIER Dalat strawberry, vanilla mousseline, genoise biscuit - 250 there is much history here beneath the new coat of paint. Bánh dâu tây: Dâu tây Đà lạt, kem va ni, bạt bích quy Where Le Club now stands used to be the former Metropole Hall, the venue that hosted the first LE MÉTROPOLE HANOI Young rice, Lotus tea, caramelized banana, ginger candied - 250 Nouvelle Entreprise Cinématographique meeting. Metropole Hà nội: Cốm, trà sen, chuối caramen, mứt gừng The first movie ever shown in Indochina played here on June 3, 1916. The Afternoon Indulgence (a choice of chocolate library or afternoon tea) CHARLIE CHAPLIN Bitter chocolate, vanilla ice cream, chocolate flat, chocolate- 280 is served at Le Club, reminiscent of a famous Salon de Thé in Paris.
[Show full text]