482.Omelette with Peas.Beat up twelve eggs with a fork, add a pinch of salt, pepper, and sugar, a gill of boiled green peas, from which you have drained all moisture, and finish as for plain omelette (Art. 478).
483.Omelette with Asparagus Tops.Cut off the green ends, about an inch in length, of a bunch of asparagus, boil them in a quart of water,with a little salt, drain off all moisture from them. Mix them with a dozen beaten eggs, and finish as for plain omelette (Art. 478).
484.Omelette with Sorrel.Clean and wash well two handfuls of sorrel, press out all the moisture, chop it very fine, and put it in a frying-pan on the fire, with two ounces of butter, for about five minutes. Beat up twelve eggs with a little salt and pepper, add them to your sorrel in the pan, and finish as for plain omelette (Art. 478).
485.Omelette with Tomatoes.Beat up twelve eggs for a moment, with a little pepper and salt, add to them about four ounces of tomatoes—if canned tomatoes,drain off the liquid from them. Put two ounces of butter in an omelette-pan (or frying-pan), add your eggs, and finish as for plain omelette. You may pour a little tomato sauce (Art. 91) around your omelette.
486.Omelette with Mushrooms.Put half a pint of Spanish sauce (Art. 80) and a wineglass of sherry in a saucepan on the fire. Reduce one half, and add half a box of mushrooms cut in quarters. Beat up twelve eggs (for a moment only, so as to mix the whites and yolks) with a little salt, pepper, and nutmeg. Put two ounces of butter in an omelette-pan (or frying-pan), and, when melted, add your eggs. When beginning to thicken, take out the mushrooms with a spoon from your sauce and place them on your omelette, which fold in two, and serve, with your sauce poured around it.
487.Omelette with Kidneys.Cut in piecessix sheep's kidneys, from which you have removed the skin, and put them in a frying-pan on the fire, with half an ounce of butter, a little salt, pepper, and nutmeg. Toss them in the pan until they are quite firm, then add a teaspoonful of flour, a wineglass of sherry, and three times as much consommé (stock). Boil ten minutes, and finish as for plain omelette (Art. 478).
488.Omelette with Chickens' Livers.Cook six chickens' livers, as the kidneys in the foregoing, and finish as for plain omelette (Art. 478).
489.Omelette with Smoked Beef.Chop fine four ounces of smoked beef, to which add twelve beaten eggs, and finish as for plain omelette (Art. 478).
490.Omelette with Ham.Chop fine four ounces of lean ham, to which add twelve beaten eggs, and finish as for plain omelette (Art. 478).
491.Spanish Omelette.Peel and chop fine two cloves of garlic, which put in a frying-pan on the fire with two tablespoonfuls of oil, let them color slightly. Break in a bowl a dozen eggs, which beat up with a fork, add four ounces of canned tomatoes (from which you havedrained as much moisture as possible), a pinch of salt and pepper, and a tablespoonful of chopped parsley; add an ounce of butter to your garlics and oil, beat all together, and add your eggs with the above ingredients. Allow them to remain a few seconds in the pan, fold the omelette in two, and serve plain, or with a tomato sauce (Art. 90) around it. You may also add to the omelette a little green pepper and a few mushrooms cut in slices.
492.Macaroni with Cream.Put a pound of macaroni in a saucepan on the fire, with three quarts of boiling water and half an ounce of salt. Boil it about twelve minutes, or until very tender, then drain it. Put four ounces of butter in a saucepan, with a tablespoonful of flour, a pinch of salt, pepper, and nutmeg. Mix all well together, then add two ounces of grated Parmesan cheese and four ounces of Gruyère cheese. Moisten with a glass of milk and a glass of cream; stir all together, boil for a moment, add your macaroni, and serve.
493.Macaroni à l'Italienne.Boil a pound of macaroni as the foregoing, and drain it. Peel and cut an onion in small pieces, which put into a saucepan, with four ounces of butter. When very slightly colored, add a teaspoonful of flour, a little salt, pepper, nutmeg, and about four wineglasses of the juice of tomatoes; boil gently; add two ounces of grated Parmesan cheese and the same of Gruyère cheese. Mix all thoroughly together, add your macaroni, and, when very hot, serve.
494.Macaroni à la Milanaise. Boil a pound of macaroni as the foregoing. Put it in a saucepan, with a pint of tomato sauce (Art. 90), two ounces of Gruyère cheese, and the same of Parmesan, an ounce of smoked tongue cut in thin strips, and the same of ham also cut in strips, and the same of truffles and mushrooms chopped fine. Mix all well together, and serve very hot.
495.Macaroni à la Napolitaine.Put two pounds of a leg of veal, with an ounce of butter, in a saucepan on the fire. When well colored on both sides, moisten with a quart of consommé (Art. I), and boil gently about three hours, or until your consommé is reduced two thirds, then strain it, and put it in a saucepan, with a pint of tomato sauce, two ounces of Parmesan and four ounces of Gruyère cheese, grated, a pinch of salt, pepper, and nutmeg, and boil gently. Boil a pound of macaroni in water, with a little salt, add it to your sauce, simmer at the side of the range for half an hour, and serve. The veal is sometimes served on a dish, the macaroni on top.
496.Baked Macaroni.Prepare the macaroni as for macaroni with cream (Art. 492), put it on a dish and sprinkle some bread-crumbs on top, to which add a few pieces of butter. Send to a moderate oven, and, when colored a light brown, serve.
497.Spaghetti.Boil a pound of spaghetti in three quarts of water and a little salt. Boil gently until quite tender. Peel and chop fine two cloves of garlic, put them in a saucepan with four tablespoonfuls of oil; when very lightly colored, moisten with a quart of tomato sauce (Art. 90), two pinches of salt, the same of pepper, and a little nutmeg; then add your spaghetti. Put it at the side of the range to simmer gently for half an hour, and serve very hot.
498.Risotto Napolitaine.Cut a medium-sized onion in small pieces, which put in a saucepan, with an ounce of butter, on a moderate fire, for about fifteen minutes, or until colored lightly. Washa pound of rice, blanch it for ten minutes in boiling water, then put it in cold water for a moment, drain, put it in a saucepan at the side of the range, with your onions, and a quart of consommé (stock,Art. 1), simmer gently about fifty minutes, add three ounces of butter, the same of Parmesan cheese, a pinch of pepper, salt, nutmeg, and a little cayenne. Stir all well together, boil for a few moments, and serve very hot.
499.Risotto Hongroise.(Hungarian dish.) Cut half a pound of lean bacon into slices, which put in a deep saucepan, and let them fry slowly to a golden yellow, then remove the pan from the fire, and place on top of the bacon two large sliced onions, two large sliced knobs of German celery, a small sliced carrot, the tops of a small head of cauliflower, half a pound of blanched, well-drained rice, a can of drained French peas, and four ounces of truffles. Sprinkle some salt and a little red pepper over them, and on top of all put two small spring chickens, which you have cut in quarters and seasoned with salt. Put the cover on the saucepan, and stew very slowly for an hour. Do not stir with a spoon, but shake the pan from time to time. Serve with this dish some grated Parmesan cheese.
500.Risotto à la Finne.Fry half a pound of bacon as above, to which add a sliced carrot, two sliced onions, a bay-leaf, half a pound of blanched rice, and a quart of clams with their juice. Season with pepper. Cover the saucepan, and stew very slowly three quarters of an hour. Do not stir witha spoon, but shake the saucepan at intervals. Serve with grated Parmesan cheese.
501.Salad of Beans.Put in a bowl three pints of cold boiled string-beans (which cut in pieces about an inch long) and an onion cut in very thin slices; add two tablespoonfuls of chopped parsley, six tablespoonfuls of oil, two of vinegar, and a pinch of salt and pepper. Mix all well together, and serve. You may also make a salad of white beans in the same manner, except that the onion must be cut in very small squares. White beans and green beans may also be mixed together in a salad.
502.Salad of Lentils.Proceed exactly as for the foregoing.
503.Salad of Cauliflower.Prepare exactly as for salad of beans (Art. 501).
504.Salad of Celery-Roots.Boil about a dozen celery-roots in water, and a little salt; when tender, drain, and let them become cold. Cut them in pieces, mix well together six tablespoonfuls of oil, two of vinegar, some pepper and salt, which add to your celery, stirring all well together, and serve. You may also make a salad of equal proportions of celery, cold boiled potatoes, cut in slices, and cold beets, also cut in slices.
505.Potato Salad.Chop fine a dozen cold boiled potatoes, also a medium-sized onion, and a teaspoonful of chervil. Put in a bowl ten tablespoonfuls of oil and two of vinegar; season withpepper and salt, mix all well together, add your potatoes, chervil, and onion, stirring all thoroughly together, and serve.
506.Salad à la Macédoine.Cut two carrots with a vegetable-cutter, or in small pieces with a knife, the same quantity of potato, cut in the same manner, an equal proportion of green peas, string-beans, a beet cut in pieces, and small ends of cauliflowers. Boil each separately in water, with a little salt added. When perfectly cold, add an equal proportion of celery cut in small pieces. Make a dressing composed of six tablespoonfuls of oil, two of vinegar, pepper and salt, and serve with your vegetables, all well mixed together. You may, instead of the above, serve the vegetables with a sauce Mayonnaise.
507.Salad of Herring à l'Allemande.Take four cold boiled potatoes, two cold beets, two raw apples, three pickles, all cut in very small pieces of equal size, also three herrings, which you have previously soaked in water for twelve hours, changing the water several times, add a tablespoonful of chopped parsley, and mix all together, with eight tablespoonfuls of oil, one tablespoonful of vinegar, season with pepper, salt, and a little nutmeg, and serve.
508.Parisian Salad.Cut in small pieces six cold boiled potatoes, the same quantity of beets, and also of boiled celery, both cold, and cut in small pieces. Mix the yolks of four hard-boiled eggs with two tablespoonfuls of anchovy sauce, press througha sieve, add, little by little, four tablespoonfuls of oil, one tablespoonful of mustard, two tablespoonfuls of vinegar, a few tarragon leaves chopped fine, two pinches of salt, two of pepper, and the whites of your eggs cut in pieces. Stir all well together, and serve.
509.Italian Salad.Take four cold boiled potatoes, the same of cold beets, six pickles, four anchovies, and the cold boiled fillets of two flounders, all cut in small pieces; add a little salt to your vegetables. Mix together three tablespoonfuls of oil, one and a half of vinegar, season with pepper, add them to the foregoing ingredients, with an ounce of capers. Put a Charlotte-Russe mold in a bowl surrounded by cracked ice, fill the bottom of your mold with the whites of hard-boiled eggs cut in pieces, some capers, or truffles, dipping them in some meat jelly (Art. 278) before it has quite stiffened. Then pour into your mold some liquid jelly, about half an inch in depth; add to your vegetables about half a pint of liquid jelly, and, when beginning to stiffen, put them in your mold, which put on the ice for an hour. Dip your mold in a little warm water, turn out your salad, and serve, garnished with hard-boiled eggs cut in two.
510.Russian Salad of Truffles.Chop four dozen truffles, which put in a saucepan on the fire, with a wineglass of sherry, for five minutes. When cold, put them in a bowl, with a tablespoonful of oil, a pinch of pepper and salt, a teaspoonful of chopped tarragon, and the same of parsley. Mix all well together,and cover them with a sauce Mayonnaise (Art. 113).
511.Salad à la Toulouse.Chop ten truffles very fine, and the bottoms of four cold boiled artichokes, from which you have removed the furze attached to them, also the leaves, and chop them rather fine. Mix with two teaspoonfuls of mustard, eight tablespoonfuls of oil, two of vinegar, and the yolks of ten hard-boiled eggs. Arrange your chopped truffles and artichokes in layers in a salad bowl, mixing with each layer some of the hard-boiled eggs with their dressing. Then stir all thoroughly together, and serve.
512.Chicken Salad.Cut in small pieces a pound of the white meat of chicken, from which you have removed the skin and sinews. Put it in a bowl. Mix with it thoroughly two tablespoonfuls of oil, with one of vinegar, and season with pepper and salt. Take four heads of lettuce, wash them, remove some of the leaves around the heart of the lettuce, chop them fine, and mix them with your chicken, which put on a dish, and cover entirely with a sauce Mayonnaise (Art. 113), spreading it over smoothly with the blade of a knife. Cut three hard-boiled eggs in quarters, place them with the hearts of the lettuce around your salad. Decorate the top with thin long strips of cold boiled beets, and a few capers, or olives, from which you have removed the pits.
513.Lobster Salad.Take about a pound of the meat of cold boiled lobster, chop it fine, andfinish as for chicken salad (Art. 512). If there is coral in your lobster, wash it, dry it on a cloth, chop it rather fine, and with it sprinkle the top of your salad.
514.Cold Slaw.Cut two pounds of raw cabbage in long thin strips, and serve with a sauce Mayonnaise (Art. 113).
515.Cheese Biscuits.Take a quarter of a pound of flour, the same of butter, and also of grated Parmesan cheese, add a little cayenne pepper and salt. Work all well together with the hand, roll the paste thin, cut it into biscuits, and bake in the oven.
516.Ramequins.Put in a saucepan on the fire two ounces and a half of butter, with half a glass of water. When boiling, add three ounces of flour, stirring constantly with a wooden spoon, until the paste becomes firm; remove it from the fire, and, when it has ceased boiling, stir into it, as rapidly as possible, three eggs, one by one, then add an ounce of grated Parmesan cheese, mixing it well with your other ingredients. Lift out some of your mixture with a spoon, drop it on a pan, forming it into small balls about the size of a nut, and brush them with beaten egg. Cut an ounce of Gruyère cheese into as small pieces as possible, sprinkle them on top of your balls, which send to a gentle oven, and, when firm and well colored, serve.
517.Cheese Straws.Take half a pound of flour and make a hollow in the center, in which putfour ounces of butter, two ounces of Parmesan cheese, an egg, a pinch of red pepper, and a gill of milk, which you have added little by little. Mix all well together, roll the paste out about an eighth of an inch thick, cut it in strips a quarter of an inch wide and six inches long, and send to a moderate oven until colored a light brown. Divide them in bundles of ten pieces each, around which tie very narrow ribbons of different colors. Serve very hot.
518.Cheese Soufflés.Put in a bowl two ounces of grated American and the same of Gruyère cheese. Mix well with them the yolks of five eggs. Beat the whites of your eggs until very stiff, mix an ounce of butter with your eggs and cheese, then stir in lightly the whites of your eggs. Pour your mixture into small paper cases, send them to a gentle oven for about ten minutes, and serve instantly.
519.Sweet Omelette.Beat up twelve eggs with an ounce of sugar, and finish as for plain omelette (Art. 478), sprinkle some sugar on top, and serve.
520.Omelette with Rum.Make a plain omelette (Art. 478), sprinkle some sugar on top, pour over it six wineglasses of rum, to which touch a lighted match, and serve while burning.
521.Omelette with Jam.Make a plain omelette, and, just before folding it in two, place upon it some strawberry, raspberry, or any other sort of jam, according to your taste. Fold your omelette in two, and serve.
522.Omelette à la Celéstine.Boil a glass of milk, with which mix thoroughly two tablespoonfuls of rice flour, add four ounces of powdered sugar, and a teaspoonful of extract of vanilla. Simmer gently for ten minutes, stirring constantly, add the yolks of three eggs, mixed in a little water or milk, and half an ounce of butter; stir all together until quite smooth, and keep hot. Beat up ten eggs, with which make ten little omelettes of about four inches in length. Fill each one with a tablespoonful of theabove mixture. Heat three quarters of a pound of peach marmalade, to which add a little water. Place your omelette in a circle on a dish, pouring your marmalade in the center, and serve very hot.
523.Omelette Soufflé.Separate the yolks of twelve eggs from the whites. Put the yolks of five in a deep dish, with half a pound of sugar, a teaspoonful of extract of vanilla, and beat all together for ten minutes with a wooden spoon. Put the whites of your eggs in a large bowl, and with an egg-beater beat them very stiff, then mix them with your yolks and sugar. Butter a dish, into which pour the above, send to a moderate oven for about twelve minutes, sprinkle some sugar on top, and serve instantly.
524.Fried Bananas.Cut eight bananas in two, through their length, dip them in a paste composed of three eggs, six ounces of flour, well mixed together, and a little water, so as to make a smooth, soft, and rather liquid paste, but sufficiently solid to adhere to your bananas. Add a teaspoonful of soda, and mix thoroughly with your paste, then fry your bananas in hot lard, and, when colored a bright yellow, drain them, sprinkle them with powdered sugar, and serve.
525.Rice Croquettes.Wash four ounces of rice in cold water, which put in a saucepan on the fire, with a pint of water, and boil ten minutes, then put in cold water for a moment. Put your rice back again on the fire, with a pint of milk, a little grated orange and lemon peel, and two ounces of sugar.Boil gently forty minutes. Let it become perfectly cold, then form it into croquettes, beat up two eggs, in which dip your croquettes. Roll them in bread-crumbs, fry them in very hot lard, and, when your croquettes are a bright yellow, drain them, sprinkle them with sugar, and serve. You may also serve them with an apricot sauce made in the following manner: Put four ounces of sugar and two wineglasses of water in a saucepan on the fire; when the sugar is melted, add half a pound of apricots, boil for a moment, press through a sieve, heat again on the fire, and serve. You may flavor with vanilla, maraschino, kirsch, or any liqueur you wish.
526.French Pancakes.Put in a bowl six ounces of flour, with three eggs, and a pinch of salt. Stir well together with a wooden spoon until your paste is smooth, adding a gill of milk. Put a small piece of butter in a frying-pan, and, when melted, put into it about two tablespoonfuls of your paste; when colored on one side, turn it on the other, and continue in the same manner until your paste is all used. Put them on a dish, fill them with currant jelly, or jam, roll them up, and powder them with sugar. Heat a poker or slender piece of iron red hot, lay it lightly for a second on each pancake, making several stripes across the pancake, and serve hot.
527.Cabinet Pudding.Soak in milk half a pound of baba (Art. 545), brioche (Art. 594), or sponge cake (Art. 567). Remove the stems and the seeds of two ounces of raisins, chop half an ounce of citron, blanch and chop two ounces of almonds, andadd six ounces of sugar. Mix all together and place in a buttered mold. Stir ten eggs into half a pint of milk, which pour into your mold. Put into a saucepan on the fire some water, about two inches deep, place in it your mold, which cover, and send to the oven for about an hour, or until firm enough to turn out of the mold. Serve with the following sauce: Put in a saucepan on the fire half a pint of milk, the yolks of six eggs, four ounces of sugar, and a teaspoonful of extract of vanilla. Stir it well until it begins to thicken. Pour it over your pudding, and serve.
528.Bread Pudding.Soak a pound of bread-crumbs in cold milk, divide it in small pieces, so as not to form a solid lump, and add three ounces of currants, and the same of raisins, from which you have removed the seeds, the grated peel of an orange, an ounce of citron cut in very small pieces, six ounces of powdered sugar, eight well-beaten eggs, and half a pint of milk. Mix all well together. Pour into a buttered mold, which place in a saucepan, which you have filled with water the height of your mold. Boil about two hours, or until thoroughly done, of which you may judge by slipping the point of a knife in your pudding, and, if it comes out dry, the pudding is sufficiently cooked. Turn it out of the mold, and serve with the following sauce: Put a spoonful of corn starch in a saucepan on the fire, mix with it half a glass of water, four ounces of sugar, and the thin outside peel of a lemon, stir until boiling, then add three wineglasses of sherry, brandy, or rum.
529.English Plum-Pudding.Remove the skin and the sinews from half a pound of beef suet; chop it very fine, adding half a pound of flour, and continue to chop until the flour is thoroughly mixed with the suet; then add eight ounces of raisins from which you have removed the seeds, and the same of currants, two ounces of citron cut in small pieces, a little nutmeg, two apples which you have pared and chopped fine, a wineglass of rum, and six eggs. Mix all well together, and then put into a buttered mold, which place in a saucepan which you have filled with water the height of your mold, and simmer gently six hours, then turn your pudding out of the mold, and serve. Instead of boiling your pudding in a mold, you may tie it securely in a buttered cloth, place it in a saucepan with some boiling water, and boil it six hours; remove the cloth, and serve with a sauce, with rum, of the preceding articles, or sprinkle powdered sugar on top; pour some rum over the pudding, light it, and serve burning.
530.Pudding au Marasquin.Take an ounce of raisins, from which you have removed the seeds, and two ounces of currants; soak them in a wineglass of sherry; then beat up slightly the yolks of six eggs, with half a pound of powdered sugar; add your raisins and currants, a pint of milk, half an ounce of gelatine, a teaspoonful of vanilla extract, and put all together in a saucepan on the fire; stir until the gelatine is dissolved, but do not allow your milk to boil; then strain. Put a mold on ice, pour into it, about the depth of two inches, a part of yourmixture; when it has stiffened, cover entirely with Savoy cake an inch thick and soaked in maraschino; then pour on top some more of your mixture, about the depth of an inch high, and continue with alternate layers of cake and your mixture until the mold is filled. Put it on the ice until needed, then turn it out of the mold, and serve.
531.Rice Pudding.Wash well, rubbing it between the hands, half a pound of rice; change the water several times. Boil it ten minutes in boiling water; then put it in cold water for a moment, drain it, and put it in a saucepan on the fire with three pints of milk, half a pound of sugar, and the peel of a lemon cut extremely thin and grated; simmer gently for an hour, take it off the fire, add four eggs, stirring until well mixed, two ounces of raisins from which you have removed the seeds, two ounces of currants, and half an ounce of citron cut in small pieces. Butter a tin mold, sprinkle a few bread-crumbs on the bottom and the sides, pour in your rice, and send it to a gentle oven for an hour and a half; turn it out of your mold, and serve with the following sauce: Put in a saucepan on the fire a tablespoonful of corn starch, four yolks of eggs, half a pint of milk, four ounces of sugar, the grated rind of an orange (or a teaspoonful of extract of vanilla); stir until beginning to boil, strain, and serve.
532.Rice Pudding(another way). Wash six ounces of rice, changing the water several times; boil it in boiling water for ten minutes, then put it in cold water for a moment, drain it, and put it in asaucepan on the fire with three pints of milk, six ounces of sugar, a little grated lemon-peel, a pinch of allspice, and very little nutmeg. Simmer gently for an hour, add, one by one, four eggs, and stir until well mixed; pour your rice into a deep dish which you have buttered, send it to the oven until well colored, then remove it from the oven, put it on ice, and serve it extremely cold.
533.Apple Charlotte.Pare three dozen apples, put them in a saucepan on the fire with half a glass of water and half of the peel of a lemon; when your apples are soft, remove the lemon-peel, add six ounces of sugar, four ounces of peach marmalade, and reduce one half, stirring constantly, so that the apples do not stick to the saucepan. Butter a tin mold, cut a piece of bread a quarter of an inch thick, the size and shape of the bottom of your mold, dip it in melted butter, and place it in your mold; then cut some pieces of bread, the same thickness as above, the height of your mold and about two and a half inches wide. Place them around the sides (having dipped them in melted butter), one piece slightly overlapping the other. Pour the apples in the center, cover with a piece of bread dipped in melted butter, and send to the oven for about an hour; drain off the butter, turn your charlotte out of the mold, and serve with the following sauce: Put in a saucepan half a pound of peach marmalade with half a glass of water, two ounces of sugar, and stir all well together until boiling, press through a sieve, heat again on the fire, adding two liqueur-glasses of rum.
534.Apples à la Condé.Pare eight apples, in which cut a hole in the center; put them in a saucepan on the fire with four ounces of sugar, enough water to cover them, and half of the peel of a lemon. When the apples are soft, remove the lemon-peel, drain them, and strain the juice, which reduce on the fire two thirds. Boil half a pound of rice (which you have previously washed) in boiling water ten minutes; then put it in cold water for a moment, drain, and put it in a saucepan on the fire with a pint and a half of milk, six ounces of sugar, and a teaspoonful of extract of vanilla; boil gently three quarters of an hour; put your rice, about an inch in depth, on a dish, arrange your apples on top, fill the center with currant jelly, or any jam you wish; pour over them the juice which you have reduced, decorate them with blanched almonds cut in small pieces, citron, or angelica cut in small pieces, and then put them on the ice, and, when very cold, serve.
535.Compote of Apples.Pare ten apples, in which cut a hole in the center, put them in a saucepan with enough water to cover them, six ounces of sugar, and the rind of a lemon; simmer very gently until quite soft, without breaking; drain them, and reduce the juice three quarters on the fire, strain, pour it over your apples, which you have placed on a dish, and serve.
536.Pommes Meringues.Pare and cut in quarters two dozen apples, removing the core and pips. Put them in a saucepan on the fire with half a glass of water, six ounces of sugar, and the peelof an orange, grated. Reduce one half, stirring constantly; then put them on the ice; beat six whites of eggs very stiff, add to them four ounces of sugar, stir them lightly together, cover your apples with the meringue, sprinkle with powdered sugar, and send to a gentle oven until lightly colored, then remove them, put them again on ice, and serve very cold.
537.Beignets of Apples.Pare, cut in round quarters, and remove the core and pips of ten apples. Put half a pound of flour in a bowl, in which break three eggs; mix them well with the flour, and add a little water, so as to make rather a liquid paste, but sufficiently solid to adhere to the apples, which dip into the paste, covering them entirely. Put some lard in a frying-pan, in which, when very hot, fry your apples. When a bright yellow, drain them, sprinkle them with sugar, and serve hot. Beignets of peaches are prepared in the same manner.
538.Beignets de Crême à la Vanille.Put in a saucepan four eggs, two ounces of corn starch, four ounces of sugar, and stir all well together; add a pint of milk, a teaspoonful of vanilla, place on the fire, stirring with a wooden spoon until boiling, and pour into a pan which you have buttered. Let it become cold, then cut it into pieces an inch wide and three inches long. Make a paste as for the foregoing article, in which dip your mixture (which you have cut in pieces), and fry in very hot lard. When colored a bright yellow, drain them, sprinkle them with sugar, and serve.
539.Beignets Soufflés.Make a paste as for éclairs (Art. 547), adding a teaspoonful of extract of vanilla. Put some lard in a frying-pan, which, when melted, should be about two and a half inches high in your pan, and, when very hot, take with a spoon some pieces of your paste about the size of a nut, drop them in your lard, and fry them a bright yellow; drain them, roll them in powdered sugar, and serve.
540.Almond Puddings.Blanch and chop fine a quarter of a pound of almonds, which mix thoroughly together with two ounces of flour, four ounces of powdered sugar, and two ounces of corn starch. Separate the whites and yolks of eight eggs. Beat the yolks well, flavor them with vanilla, and mix together with the above ingredients. Then beat the whites very stiff, and stir them in thoroughly with the rest. Butter some little tin timbale-molds, which nearly fill with the mixture, cover with buttered paper, and place them in a pan in which you have put enough water to reach about three quarters of the height of the timbale-molds, and send to a moderate oven for about three quarters of an hour, or until done, of which you may judge by inserting a straw in the cake, and, if it comes out clean, it is sufficiently done. Remove the cake from the molds. Serve with the following sauce: With a small coffee-cup full of currant jelly, to which add about the same quantity of claret, add a little sugar, a very little stick cinnamon, and a little nutmeg. Strain, and serve hot.Obs.—This pudding, insteadof the almonds, may be made with macaroons (about twelve), which should be well browned in the oven, and then crushed fine with a rolling-pin, and mixed with the flour, etc., in the same order as described for the almonds.
541.Baked Custard.Break eight eggs in a bowl, to which add half a pound of sugar, a quart of milk, two tablespoonfuls of vanilla, and a sherry-glass of brandy. Mix all well together, strain, put in a deep dish, and send to a gentle oven for about forty minutes, or until well colored on top. Serve very cold.
542.Boiled Custard.Put in a saucepan twelve eggs, to which mix gradually a pint and a half of milk; add half a pound of sugar, a tablespoonful of vanilla, and a sherry-glass of rum. Put on the fire, stirring with an egg-beater until beginning to thicken, then remove the custard from the fire, not having allowed it to boil. Strain, and stir until nearly cold. Serve very cold.
543.Trifles.Soak some sponge cake in sherry, put it on a dish, place a layer of raspberry jam on top, which cover entirely with whipped cream, to which add some powdered sugar, and flavor with vanilla.
544.Brioche.Take a quarter of a pound of flour, make a hollow in the center, in which put half of a cake of yeast, and moisten with a little tepid water (about two ounces) until the paste is soft, then put it in a saucepan, and leave it in rather a warm place. Then put three quarters of a pound of flour on a table, make a hollow in the center ofthe flour, in which put a pinch of sugar, seven eggs, one by one, mixing each thoroughly with the flour before adding another, and three quarters of a pound of butter, little by little, mixing it thoroughly with the flour and eggs. Then see if your yeast has risen twice its height; and if so, add it to your paste, which put in a warm place eight hours; after which sprinkle a little flour on a table, form your paste into balls of about two ounces each, brush them over with beaten egg, send them to a hot oven, and, when well colored, remove from the oven.
545.Pâté à Brioche Panachée.Take half the quantity of the foregoing paste, roll it out half an inch thick, on top of which place a layer of peach marmalade, and send to the oven for about ten minutes; then sprinkle on top of the marmalade an ounce of currants, previously washed and dried, about twenty blanched almonds cut in small pieces, and a little citron, also cut in small pieces. Then divide your brioche in pieces three inches long and an inch wide. Serve cold.
546.Baba.Put four ounces of flour on a table, make a hollow in the center, in which put half a cake of yeast, and moisten with a little milk, so as to form a soft paste, which put in a saucepan, and leave in a warm place. Then put six ounces of flour on a table, make a hollow in the center, in which put ten ounces of flour, two ounces of sugar, six ounces of butter, and three eggs. Mix all well together, working it with the hands, and adding, one by one, three eggs and a wineglass of rum. Then mix together anounce of currants, with three ounces of raisins, from which you have removed the seeds, and half an ounce of citron, cut in small pieces, and add them to your paste, also the rest of your paste, with the yeast. Fill a buttered mold a third of its height with your paste, and send to a moderate oven for about three quarters of an hour. Pass the point of a knife into the baba, and if sufficiently done it will come out dry. Then turn it out of your mold, pour over it two liqueur-glasses of rum, sprinkle a little sugar on top, and serve. Instead of putting the baba in a large mold, you may put it in several very small ones if preferred.
547.Éclairs.Put an ounce of butter in a saucepan on the fire, with about six tablespoonfuls of water. When beginning to boil, add about two and a half ounces of flour, stirring with a wooden spoon about five minutes, then remove from the fire, and add, one by one, four eggs, stirring rapidly, until each is well mixed. Then put your mixture in a cornucopia of stiff paper, with a hole in the point, through which press it on a pan, forming little shapes similar to lady fingers. Send them to a gentle oven for about twenty minutes, or until firm; let them become cold, then make an incision in them, the length of each, through the middle, in which place some whipped cream, to which you have added sugar and a little essence of coffee. Then put in a copper saucepan, or one which is well enameled and thoroughly clean, half a pound of sugar, with a glass of water. After remaining on the fire a few moments, lift out a littleof the sugar with a wooden spoon, and drop it in a cup of cold water. Take the sugar between the thumb and third finger, separate them, and, if you may draw the sugar out in a fine thread without breaking, you have reached the desired result. Put it in a bowl, and add a tablespoonful of the extract of coffee, stir until beginning to thicken, cover with it the top of each éclair, and, when cold, serve.
548.Chocolate Éclairs.Make a paste as for the foregoing, which form into éclairs, and bake as the above. Put in a saucepan two eggs, two tablespoonfuls of corn starch, two ounces of sugar, a glass of milk, a teaspoonful of vanilla, and stir all together on the fire. Just before beginning to boil, remove from the fire and let it become cold. Then fill the inside of your éclairs with your cream. Melt an ounce of chocolate in a tablespoonful of water, boil half a pound of sugar as the foregoing, mix thoroughly with your chocolate, with which cover your éclairs.
549.Duchess Cakes with Peach Marmalade.Make a paste as for éclairs (Art. 547), of which take about half a tablespoonful at a time, and place on a pan in oval form, as for meringues, only smaller, and about three inches apart. Brush them with beaten egg, send them to a gentle oven, and, when they are done, make an incision in each one through the middle, and fill the inside with peach marmalade, or any other preferred. Then put in a copper saucepan, or one which is well enameled and thoroughly clean, half a pound of sugar, with a glass of water. After remaining on the fire a few moments,lift out a little of the sugar with a wooden spoon, and drop it in a cup of cold water. Take the sugar between the thumb and third finger, separate them, and, if you may draw the sugar out in a fine thread without breaking, you have reached the desired result. Then cover the top of each cake with the sugar, and, when cold, serve.
550.Gâteau St. Honoré.Take some pâté brisée (Art. 285), roll it out thin, and with it line a round tin pie-dish, which you have buttered. Then take some paste, as for éclairs (Art. 547), and form a border of about an inch thick on top of your other paste in the pan, brush it over with beaten eggs, and send it to a moderate oven until thoroughly done, then remove it. Make a cornucopia of stiff paper, with a hole cut in the end, fill it with éclair paste, press it out through the hole on a pan, forming the paste into about a dozen and a half small balls the size of a French chestnut, prick a hole in the bottom of each, and send them to the oven until done. When cold, dip them in melted sugar, as described in the foregoing article, place them all around the top of your paste in the pie-dish. Whip a pint of cream, let it remain fifteen minutes on the ice, drain off all the moisture, mix well with your cream three ounces of sugar and half a teaspoonful of vanilla, and fill the inside of your pastry. You may, instead of vanilla, flavor your cream with rum, chocolate, or raspberry, and decorate the pastry with candied oranges, cherries, and other candied fruits.
551.Apple Tart.Peel two dozen apples,which put in a saucepan with two tablespoonfuls of water and a little grated lemon-peel; stew them until soft, then add three ounces of sugar, and stir with a wooden spoon five minutes; then let them become cold. Take some pâté brisée (Art. 285), roll it out thin, and with it line a pie-dish large enough to contain your apples, which place in the dish. Roll out some more paste very thin, sprinkle it with flour, double it, cut it in strips a quarter of an inch wide, moisten the edges of your tart, and place the strips on top of your apples, a small space between each, fasten the ends to the edge of your dish, and brush the strips lightly with water; place an equal quantity of strips across and on top of the others, making a sort of lattice-work; brush them over with beaten egg, and send the tart to a hot oven; when three quarters done, remove it, brush it over with a little melted currant jelly; return it to the oven until thoroughly done both underneath and on top.
552.Apple Tart à la Portugaise.Line a pie-dish with some pâté brisée (Art. 285), then place on top a layer, about half an inch thick, of peach marmalade, and send to the oven until the paste is done. Peel eight apples, cut them in two, remove the core and the pips, put them in a saucepan with a pint of water, six ounces of sugar, and the rind of a lemon; stew them until soft, without breaking; then drain them and place them on top of the peach marmalade in your tart, strain the juice of your apples, reduce it two thirds on the fire, and, just before serving, pour it over your tart.
553.Apricot Tart.Line a pie-dish with some pâté brisée (Art. 285) rolled thin, sprinkle the bottom with powdered sugar, fill the dish with canned apricots, send it to a hot oven, and, when thoroughly done, sprinkle the top with powdered sugar, and serve. Proceed in the same manner for tart of peaches, and currants (to which add more sugar), and cherries (first removing the stones).
554.Gâteau d'Artois.Peel a dozen apples, remove the core and pips, and stew them with a tablespoonful of water in a saucepan. When soft, add two ounces of sugar and a little cinnamon, and stew ten minutes longer. Take some puff paste (Art. 284), roll it out thin, divide it in two equal parts, spread your apples on one part, covering them with the other; moisten the edges of your paste, which fasten together by pressing upon the top layer with the thumb. Then mark out lightly, with a knife, ten equal pieces, about four inches long and an inch and a half wide. Brush the top with beaten egg, and send to a hot oven until well colored and thoroughly done underneath. Cut the pieces through, which you have marked out, and serve.
555.Mince Pie.Chop very fine half a pound of beef suet, three quarters of a pound of cold beef, three apples which you have peeled, two ounces of citron, and a little lemon-peel; add a pound of powdered sugar, half a pound of currants, the same of raisins, a teaspoonful of ginger, the same of nutmeg, half a pint of sherry, and a quarter of a pint of brandy. Mix all well together in a jar, whichcover, and let it remain for eight days. Take some puff paste (Art. 284), roll it out thin, and with it line a flat pie-dish, into which place your mince meat, and cover with another layer of paste, which moisten and press all around the edge so as to fasten it securely. Brush the top with beaten egg, and send to a moderate oven for about forty minutes, and, if sufficiently done, serve very hot.
556.Pastries à la Condé.Put four ounces of almonds in boiling water, remove the skins, wash the almonds, dry them, and chop them fine. Mix with them thoroughly two ounces of powdered sugar and half the white of an egg; roll out some puff paste (Art. 284) half an inch thick, five inches wide, and fourteen inches long. Spread the almonds entirely over your paste, sprinkle lightly with sugar, and cut the paste in ten equal strips across the length. Send them to rather a hot oven, and, when well colored, serve.
557.Gâteau Fourré aux Amandes.Put four ounces of almonds in boiling water, and remove the skins. Pound the almonds to a paste, with which mix thoroughly four ounces of sugar, an ounce of butter, the yolks of two eggs, and half a sherry-glass of rum. Take half a pound of puff paste (Art. 284), roll it a quarter of an inch thick, and, with a sufficient quantity, line a shallow pie-dish. Moisten the edge of your paste, fill the pie-dish with your mixture of almonds, make a border with the rest of your paste around the edge of your dish, then, with the point of a knife, trace some fanciful design on the top, brushit over with beaten egg, send to a hot oven for about forty-five minutes, and, if well done underneath, sprinkle some powdered sugar on top, and, when melted, remove from the oven and serve. You may also serve this cold.
558.Gâteau Fourré aux Pommes.Peel and cut in quarters a dozen apples, from which remove the core and pips. Put them in a saucepan on the fire with a sherry-glass of water, the peel of half a lemon, and four ounces of sugar. Stew them for about seven or eight minutes, stir them for a few moments with a wooden spoon, let them become cold, and finish as described in the preceding article.
559.Gâteau Fourré à la Crême.Mix thoroughly together in a saucepan two ounces of flour with two eggs, add a glass of milk, stirring well, so as to make a smooth paste, then a glass of cream and half an ounce of butter. Continue to stir with a wooden spoon until boiling, then let it simmer gently at the side of the range for fifteen minutes, stirring it from time to time. Let it become cold, and add to it three ounces of sugar, two pounded macaroons, a teaspoonful of vanilla, and mix all well together. Take some puff paste (Art. 284), and finish as for gâteau fourré aux amandes (Art. 557).
560.Mars.Take some brioche paste (Art. 544), roll it out a quarter of an inch thick, six inches wide, and sixteen inches long. Cover it with apple marmalade, and send it to a very gentle oven for about ten minutes. Then let it become cold, and cut it into strips an inch wide, across the length ofthe paste. Beat six whites of eggs very stiff, mix with them half a pound of powdered sugar, with which cover each strip of pastry on top, about three quarters of an inch thick. Blanch twenty almonds, cut them in long, thin strips, place them two by two on top of your pastries, the two points meeting in the center (six or eight pieces of almonds on each will be sufficient), sprinkle them with powdered sugar, and send them to the oven about twelve minutes, or until colored lightly.
561.Fanchonettes.Roll out thin some pâté brisée (Art. 285), with which line some little molds. Fill them two thirds with apple, peach, or any other marmalade preferred, and send them to a hot oven twelve minutes. Then let them become cold. Beat six whites of eggs very stiff, and mix well with them half a pound of powdered sugar; cover your little tarts with it half an inch thick, and smooth it on top with the blade of a knife. Make a cornucopia of stiff paper, cut a hole in the end of it, put in it some of the white of egg and sugar, and press it through the hole, forming on top of each tart, in a circle, six very small balls, and one in the center. Sprinkle over them some powdered sugar, and send them to a very gentle oven. They should not be allowed to color. When they are firm, remove them from the oven, place on top of each little ball a very small piece of currant jelly, and serve.
562.Cream Pastries with Almonds.Take some puff paste (Art. 284), roll it out very thin, and cut it in ten pieces, each about three inches wideand four inches long. Send them to the oven, and, when done, take them out; then cut ten other pieces of the same size as the above, and brush them with beaten egg; blanch two ounces of almonds, chop them fine, mix with them a very little powdered sugar, averylittle white of egg, and sprinkle them on top of your ten pieces of paste, which send to the oven until well colored, and let them become cold. Beat up half a pint of cream, put it on the ice about fifteen minutes, drain it on a sieve, mix with it, in a bowl, an ounce of sugar and a little extract of vanilla. Place your cream on the plain pieces of pastry, and cover with those on which you have sprinkled the almonds.
563.Gâteau Madeleine à l'Orange.Put in a bowl half a pound of powdered sugar, the same of flour, four eggs, the grated peel of an orange, and mix all well together. Put half a pound of butter near the fire, so as to make it soft without melting it quite liquid, and add it to your other ingredients. Butter ten little tin molds, which fill three quarters with your mixture, and send them to a gentle oven for about twenty minutes, or until thoroughly done, of which you may judge by passing the point of a knife through one, and, if it comes out dry, your cake is sufficiently baked. Instead of the orange-peel, you may flavor, if you wish, with vanilla, adding some currants and citron cut in very small pieces.
564.Gâteau Genoise.Put in a bowl half a pound of sugar with half a pound of butter, heated, so as to be a little soft. Beat up both togetherquickly with a wooden spoon for three or four minutes, then add three eggs, one by one, mixing each thoroughly before adding another. Then add the yolks of three eggs, the grated peel of half a lemon; stir all well together, adding half a pound of flour; beat the three whites of your eggs, and add them to the foregoing. Butter a pan, into which pour your mixture about three quarters of an inch thick; send it to a gentle oven for about thirty minutes, cut it in small pieces, and ice it as for coffee éclairs (Art. 547).
565.Gâteau Savarin.Put three ounces of flour in a bowl, with half a cake of yeast, adding about two sherry-glasses of lukewarm milk, so as to form a soft paste, to which, when risen double its height, add twelve ounces of flour, seven ounces of butter (a little warm), a pinch of salt, an ounce of sugar, and seven eggs. Beat up your mixture well with a wooden spoon, and, while beating, add, one by one, four eggs. When the mixture no longer sticks to the bowl, you have beaten it enough; then add to it half an ounce of citron cut in very small pieces, and put it in rather a warm place for about two hours. Butter a tin mold, which sprinkle with a few chopped almonds, fill the mold one half with your mixture, and let it rise half as much again; then send to a moderate oven, slip the point of a knife into the cake, and, if it comes out dry, it is sufficiently done. Turn it out of your mold; put four ounces of sugar, with a glass of water, in a saucepan on the fire, boil five minutes, add a tablespoonful ofanisette, two tablespoonfuls of rum, and one of curaçoa, which pour gradually over your cake until absorbed, and serve.
566.Manquet.Put the yolks of eight eggs in a bowl with half a pound of sugar, and stir with a wooden spoon three or four minutes; then add the grated peel of a lemon. Whip the three whites of your eggs until very stiff, add them gradually to the above ingredients, also an ounce of melted butter, and stir all together lightly. Butter a tin mold, dust it with flour, pour into it your mixture, and send it to a gentle oven for about half an hour. Slip the point of a knife into your cake, and, if it comes out dry, it is sufficiently done.
567.Sponge Cake.Put in a bowl a pound of flour, three quarters of a pound of powdered sugar, two eggs, two glasses of milk, and the grated rind of a lemon. Mix all well together, and then add six ounces of melted butter, and a teaspoonful of Royal Baking Powder. Butter a tin mold, in which pour your mixture; send it to a gentle oven, and, when sufficiently colored, slip the point of a knife into it, and, if it comes out dry, your cake is done. Turn it out of the mold, and serve.
568.Lady Fingers.Put four ounces of powdered sugar in a bowl, with the yolks of four eggs, and stir them well together with a wooden spoon, until they become white and slightly consistent; then add three ounces of flour and a little grated lemon-peel. Beat up the whites of your eggs until very stiff, then mix them lightly, in small quantitiesat a time, with your other ingredients. Pour your mixture into a cornucopia made of stiff paper, with a hole in the end, through which press it on a pan (on which you have spread a sheet of white paper), forming it into lady fingers, about five inches long and not quite an inch wide, sprinkle each with powdered sugar, and send them to a very gentle oven, watching them, so that they do not color too much. When they are firm, slip the blade of a knife underneath them, so as to remove them from the pan, and serve.
569.Savoy Cake.Put the yolks of three eggs in a bowl, with four ounces of powdered sugar, beat them well until slightly consistent, and add to them an ounce and a half of flour, an ounce of corn starch, a few drops of extract of vanilla, and mix all well together. Beat up the whites of your eggs very stiff, and stir them lightly with your other ingredients. Butter a mold, which sprinkle with sugar, and into which pour your mixture. Send it to a gentle oven, and, when it is done (of which you may judge by slipping the point of a knife into it, and, if it comes out dry, your cake is sufficiently baked), turn it out of the mold, let it become cold, and serve.
570.Macaroons.Put half a pound of almonds in boiling water, remove the skins, then put the almonds in cold water, which drain off, and put them in the oven to dry. Pound them to a paste, adding, by degrees, the white of an egg; then add a pound and a half of powdered sugar, again pound well, adding, little by little, the whites of two eggs.Spread on a pan a sheet of white paper, form your mixture in little rounds, somewhat smaller than a twenty-five cent piece, place them on top of the paper in your pan, each about an inch and a half apart from the other. Send them to a gentle oven for about twelve minutes, the door of the oven shut, and, at the end of that time, if they are well colored, remove them from the oven, let them become cold, turn the paper upside down, moisten it with a little water underneath, and remove the macaroons.
571.Tea Cakes.Put on a table a pound of flour, which you have previously sifted, make a hole in the middle, in which place half a pound of butter, six ounces of powdered sugar, a pinch of ginger, and four eggs. Mix all well together, and roll out your paste extremely thin, cut it out in rounds or squares, which put on a pan, which you have buttered lightly, brush your cakes with beaten egg, sprinkle them on top with half a pound of currants. Send them to the oven, and, when colored a bright yellow, remove them, and serve when needed.
572.Chocolate Cakes.Make the same mixture as for Savoy cake (Art. 569), put it in a cornucopia made of stiff paper, with a hole in the end, through which press it on a pan (on which you have spread a sheet of white paper), and form it into small rounds about the size of a fifty-cent piece. Send them to a gentle oven until they are quite firm, then let them become cold, and cut them all the same size with a small round cutter. Spread a layer of peach or other marmalade on the half of your cakes,which cover with the other half. Melt about two ounces of chocolate in about two tablespoonfuls of water. Put in a saucepan on the fire half a pound of sugar, with half a glass of water, boil for about eight to ten minutes, lift out some of the sugar with a spoon, drop it into cold water, place it between the thumb and third finger, and, if you may draw the sugar out into a long fine thread without breaking, you have reached the desired result. Then put your chocolate in a bowl, add your sugar, stirring until beginning to thicken. Take as many little wooden skewers as you have cakes, sharpen them to a fine point, stick one into each cake, which dip into your chocolate and sugar, covering it entirely. Put a colander upside down on a table, and in the holes place the ends of your sticks, thereby allowing the cakes on the opposite end to dry, after which remove your cakes from the sticks, and serve when needed.
573.Angel Cake.Beat the whites of eleven eggs very stiff. Mix with half a pound of sifted flour, half a pound of sugar, and a teaspoonful of cream of tartar. Flavor with extract of almond or extract of pineapple. Then mix all together with the whites of eggs, and bake in a moderate oven for about forty minutes, or until thoroughly done, of which you may judge by passing the point of a knife into your cake, and, if it comes out dry, it is sufficiently done. Do not butter the pan for this cake.
574.Pound Cake.Put in a bowl half a pound of butter, which you have put in rather a warm place, so as to be a little soft. Add two eggs, which beatwell together with the butter for four or five minutes. Add another egg, which also beat five minutes, and then another, and beat all together the same length of time, and mix with the foregoing half a pound of flour, four ounces of currants, and the same of raisins, which you have stoned. Butter a mold, put a piece of paper in the bottom, and also around the sides, pour your mixture into the mold, and send it to a moderate oven for about an hour. Pass the point of a knife into your cake, and, if it comes out dry, it is sufficiently done.
575.Charlotte-Russe.Butter a tin mold, the bottom and sides of which line with lady fingers. Whip a pint of cream until quite firm, and put it on the ice. Dissolve half an ounce of gelatine in about a sherry-glass of hot water, then add four ounces of sugar. Boil a sherry-glass of milk, remove it from the fire, and mix with it four eggs, stirring rapidly. Strain your gelatine and sugar, and add them, with a teaspoonful of vanilla, to your other ingredients, and mix all well together. When beginning to stiffen, add your whipped cream, which remove from the bowl with a skimmer, so as to drain off all moisture. Fill your mold with the cream, put it on ice for an hour, take it out of the mold, and serve.
576.Bavarian Strawberry Cream.Dissolve a quarter of an ounce of gelatine in three or four tablespoonfuls of hot water, then add to it four ounces of powdered sugar, and put it through a sieve. Whip a pint of cream, and, when firm, put it on ice for a quarter of an hour. Press four ouncesof strawberries through a sieve, which put in a bowl with your gelatine and sugar. When beginning to stiffen slightly, add your whipped cream, which remove from the bowl with a skimmer, so as to drain off all moisture. Mix all well together, and pour into a mold, which put on ice for about an hour. Then turn your cream out of the mold, and serve.
577.Bavarian Chocolate Cream.Prepare exactly as for the foregoing, adding two ounces of chocolate which you have previously melted.
578.Bavarian Vanilla Cream.Proceed as for Bavarian strawberry cream (Art. 576), except that instead of adding strawberries, flavor with a teaspoonful of vanilla.
579.Bavarian Coffee Cream.Proceed as for Bavarian strawberry cream (Art. 576), but, instead of strawberries, flavor with a tablespoonful of essence of coffee.
580.Jelly of Rum.Dissolve two ounces of gelatine in a pint and a half of very hot water on the fire, and, when melted, add ten ounces of sugar. Beat three whites of eggs with half a glass of water, which mix with your gelatine, stirring quickly with an egg-beater. Then put all on the fire until boiling, then remove to the back of the range to simmer gently for half an hour. Strain your jelly through a flannel until perfectly clear, and add three sherry-glasses of rum. Pour it into a mold, which put on the ice until sufficiently stiff to turn out.
581.Wine Jelly.Proceed as for the foregoing, adding a pint and a quarter of water (instead ofa pint and a half), the juice of a lemon, a very small piece of cinnamon stick, a gill of sherry, and a sherry-glass of brandy. Finish as the preceding.
582.Meringues.Beat the whites of eight eggs as stiff as possible, then mix with them lightly three quarters of a pound of sugar; but do not beat them after adding the sugar. Fill a tablespoon with your beaten eggs, which place in oval form on a board slightly moistened and covered with a sheet of white paper; continue until your eggs are all used, and place each spoonful about an inch apart from the other. Send to a very gentle oven, with the door shut, for about ten minutes, and, if sufficiently firm, remove them, turn them over on a pan, which put in averygentle oven for about three quarters of an hour; take them out, press them in the middle with your thumb, so as to render them hollow, and, when cold, fill them with whipped cream to which you have added two ounces of sugar and a teaspoonful of vanilla. When the weather is very hot, and it is sometimes difficult to whip cream, put it in a bowl, which place in a larger one, and surround the smaller with cracked ice, mixed with a little rock salt.
583.Jelly of Mixed Fruits.Dissolve on the fire two ounces of gelatine in three or four tablespoonfuls of water, add ten ounces of sugar, and, when melted, remove from the fire. Mix the whites of three eggs in half a glass of water, add to your gelatine, stirring quickly with an egg-beater. Then put all on the fire until boiling, then remove to the back of the range to simmer gently for half an hour.Strain your jelly through a flannel until perfectly clear; pour a little of it into a mold, and, when the jelly is sufficiently stiff, place on top of it two dozen very red cherries from which you have removed the stones, an ounce of white currants, the same of red, two ounces of pineapple, and the same of raspberries, or strawberries if in season. Pour the rest of your jelly into the mold, which put on the ice until sufficiently stiff to turn out of the mold.
584.French Chestnuts with Coffee Sauce.Remove the shells from three dozen French chestnuts, boil the chestnuts five minutes in water, then peel off the skin which covers them, put them in a saucepan on the fire, with enough water to cover them, and two ounces of sugar; boil them until soft, without breaking, and drain them. Put in a saucepan on the fire four yolks of eggs, three ounces of sugar, a teacupful of black coffee, and half a glass of cream. Stir until just before boiling, then strain it, allow it to become cold, pour it over your marrons, and serve.
585.Nougat.Put half a pound of almonds in boiling water for two or three minutes, remove the skins, wash the almonds, and cut them each in seven or eight long strips, then put them in the oven to dry. Put in a copper or well-enameled saucepan, on the fire, five ounces of powdered sugar, which be careful to stir very gently until colored brown, then add your almonds, which should be slightly browned and very hot. Mix all together, rub a little oil lightly over a pan, into which pour your nougat, cut it immediatelyinto pieces about four inches long and an inch and a half wide, and let them become cold.
586.Vanilla Ice Cream.Put in a saucepan on the fire a quart of milk, three quarters of a pound of sugar, three tablespoonfuls of extract of vanilla, and eight yolks of eggs. Stir well with an egg-beater, and, when beginning to thicken without boiling, strain your mixture and allow it to become cold. Place the tin freezer into the pail belonging to it, surround it with chopped ice mixed with about half a pound of rock salt, pour your cream into the tin can, which cover, and then turn the handle at the side of the pail rapidly around for a few moments, take off the cover from the can, and with a spoon detach any of the cream which may have frozen to the sides. Again put on the cover, continue to turn the handle, repeating from time to time the operation just described, and pressing the cream down with the spoon, so as to make it smooth. When the cream is thoroughly frozen, put it into a mold, place a piece of thick paper on top, over which shut down the cover securely. Place your mold in a bowl, surround it with chopped ice, with which mix two handfuls of rock salt. Just before serving, turn your ice cream out of the mold by dipping it for a few seconds in warm water. Instead of extract of vanilla, the vanilla-bean will give a much better flavor.
587.Coffee Ice Cream.Put in a saucepan on the fire a pint and a half of milk, the yolks of eight eggs, fourteen ounces of sugar, and half a pint of verystrong black coffee. Stir well with an egg-beater, and, when beginning to thicken without boiling, strain your mixture, allow it to become cold, and freeze as the foregoing.
588.Chocolate Ice Cream.Prepare a mixture as for vanilla ice cream (Art. 586). Melt four ounces of chocolate in half a glass of water, on the fire, add it to your mixture, strain it through a sieve, and freeze as described in Art. 586.
589.Strawberry Ice Cream.Press through a sieve a sufficient quantity of strawberries to obtain half a pint of juice, which put into a tin freezing-can with three quarters of a pound of sugar and a quart of cream, and freeze as vanilla ice cream (Art. 586).
590.Strawberry Mousse.Proceed as for strawberry ice cream, and, when half frozen, stir into it quickly a pint of whipped cream, put it in a mold for two hours, surrounded by cracked ice and a little rock salt, then turn it out, and serve. Whipped cream may be added to all kinds of plain ice creams.
591.Neapolitan Ice Cream.Prepare a mixture as for vanilla ice cream (Art. 586). Let it become cold, put it in the freezer, and, when not quite frozen, take out one third of it, stirring into it rapidly about an ounce and a half of chocolate, which you have previously melted. Put it into a mold, which place in a large bowl, and surround the mold with cracked ice, and about two handfuls of rock salt. When the ice cream is sufficiently stiffto support another layer on top, take out the half of that which is in the freezer, place it in your mold on top of the chocolate ice cream. Then mix with the remaining portion of ice cream not quite a gill of strawberry juice, and place in your mold, which leave two hours in the ice, turn the ice cream out, and serve.
592.Nesselrode Pudding.Remove the shells from two dozen French chestnuts, which put in a saucepan, with a little water, then peel off the skin which covers them, and put the chestnuts in a saucepan on the fire, with a pint of water and a pound of sugar. Boil them until very soft, then press them through a sieve, and put them again in a saucepan with a pint of cream, in which you mixed the yolks of four eggs. Just before beginning to boil, put your mixture through a sieve, add an ounce of raisins, which you have stoned, an ounce of currants, two sherry-glasses of yellow chartreuse, and freeze it, as described in Art. 586. When frozen, cut four candied apricots, also four candied green gages, and half an ounce of citron all in small pieces, add three ounces of candied cherries; mix them thoroughly in your ice cream, which put in a mold, a thick piece of paper on top, and the cover securely shut down upon it. Put some cracked ice, mixed with two handfuls of rock salt, in a bowl, in the middle of which place your mold, covering it entirely with the ice and salt, where let it remain two hours, then turn the ice cream out of the mold, first dipping it for a few seconds in warm water.
593.Frozen Apple Pudding à la Marie Héloise.Cut four ounces of almonds, and the same of citron, into long thin strips, and boil them in a thick sugar sirup, with four ounces of large raisins, and the same of candied cherries; when boiled, let them become cold. Pare twenty-four large apples, which cut in quarters, remove the core, and stew them in a little water, then press them through a sieve, add half a pound of powdered sugar and a glass of orange marmalade or quince jelly. When cold, add the almonds, citron, cherries, and raisins, a sherry-glass of brandy, the same of maraschino, and put the whole into a freezer and freeze from ten to fifteen minutes. Then stir into it rapidly a pint of stiff whipped cream, and put into a mold, which place in a large bowl, and surround the mold with cracked ice mixed with about two handfuls of rock salt. Leave it for two hours, then turn it out of the mold on a dish, surround it with whipped cream, to which you have added about two ounces of sugar, and flavored with vanilla.