Page:Lavine - Recipes Tried and True.djvu/59



One-fourth pound chocolate, dissolved in one cup warm water, in double boiler. Wet one tablespoonful gelatine with a little cold water and then fill the cup two-thirds full with very hot water. Mix all together and stir (but do not boil) for a few minutes on stove. Beat yolks of four eggs with one cup of pulverized sugar for five minutes, pour the hot mixture over this, and beat well together and add, last, the well-beaten whites of the eggs. Pour into a mold and set on ice to harden for three or four hours. If the mould has a tube in the center, the hollow may be filled with whipped cream just before serving.


 * ½ box gelatine,

1 pint cold milk,

4 eggs,

1 cup sugar,

½ cup sherry,

½ dozen macaroons.

Dissolve gelatine in milk twenty minutes. Let come to a boil in double boiler, add beaten yolks of eggs with sugar. Bring again to boiling point, add sherry. Allow to cool slightly. Add beaten whites ; soak macaroons in sherry. Place a few on bottom of mold. Add some mixture, then more macaroons and remainder of mixture. When prepared the day before using, it will harden in ice-box. Serve with whipped cream around.

Scald one quart of milk. Beat the whites of six eggs very stiff and put them into the boiling milk a spoonful at a time. When firm, take out the boiled whites and lay them on a platter. Beat light the yolks of six eggs with one-half cup sugar, then pour the hot milk gradually on the beaten yolks. When thoroughly mixed return to the fire to boil, stirring constantly. When cool, flavor with vanilla, pour into a deep glass dish, put the whites on top and garnish with jelly or candied fruit. Eat cold.