Page:The Boston cooking-school cook book.djvu/492

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14 cups coffee infusion — 14 teaspoon salt 4¢ cup milk 3 eggs 24 cup sugar 1g teaspoon vanilla 1 tablespoon granulated gelatine

Mix coffee infusion, milk, one-half of the sugar and gela: tine, and heat in double boiler. Add remaining sugar, salt, and yolks of eggs slightly beaten ; cook until mixture thick- ens, remove from range, add whites of eggs beaten until stiff and vanilla. Mould, chill, and serve with cream.

Cover the bottom of a fancy mould with Wine Jelly. Line the upper part of mould with figs, cut in halves cross-wise, which have been soaked in jelly, having seed gide next to mould. Fill centre with Spanish Cream; chill, and turn on a serving dish. Garnish with cubes of Wine Jelly.

1g box gelatine or Yolks 3 eggs 1 tablespoon granulated Ys cup sugar gelatine teaspoon salt 4 cup cold water 24 cup pounded macaroons 2 cups scalded milk 1 teaspoon vanilla Whites 3 eggs

Soak gelatine in cold water. Make custard of milk, yolks of eggs, sugar, and salt; add gelatine, and strain into pan set in ice-water. Add macaroons and flavoring, stirring until it begins to thicken; then add whites of eggs beaten stiff, mould, chill, and serve garnished with macaroons.

14 box gelatine or 1, cup sugar 1 tablespoon granulated gelatine 1g teaspoon salt 1% cup cold water 1 teaspoon vanilla 2 cups scalded milk 1 tablespoon brandy Yolks 3 eggs 5 lady fingers 6 macaroons

Soak gelatine in cold water and add to custard made of ilk, eggs, sugar, salt; strain, cool slightly, and favor.