Page:The Boston cooking-school cook book (1910).djvu/478

 Moulded Snow

Make same as Rebecca Pudding, and serve with Chocolate Ice.

Chocolate Cream

2 cups scalded milk 5 tablespoons corn-starch 1/2 cup sugar 1/4 teaspoon salt 1/3 cup cold milk 1-1/2 squares Baker's chocolate 3 tablespoons hot water Whites 3 eggs 1 teaspoon vanilla

Mix corn-starch, sugar, and salt, dilute with cold milk, add to scalded milk, and cook over hot water ten minutes, stirring constantly until thickened; melt chocolate, add hot water, stir until smooth, and add to cooked mixture; add whites of eggs beaten stiff, and vanilla. Mould, chill, and serve with cream.

Pineapple Pudding

2-3/4 cups scalded milk 1/4 cup cold milk 1/3 cup corn-starch 1/4 cup sugar 1/4 teaspoon salt 1/2 can grated pineapple Whites 3 eggs.

Follow directions for Rebecca Pudding, and add pineapple just before moulding. Fill individual moulds, previously dipped in cold water. Serve with cream.

Caramel Junket

2 cups milk 1/3 cup sugar 1/3 cup boiling water 1 junket tablet Few grains salt 1 teaspoon vanilla Whipped cream, sweete and flavored Chopped nut meats

Heat milk until lukewarm. Caramelize sugar, add boiling water, and cook until syrup is reduced to one-third cup. Cool, and add milk slowly to syrup. Reduce junket tablet to powder, using a small mallet, add to mixture, with salt and vanilla. Turn into a glass dish, let stand in warm place until set, then chill. Cover with whipped cream and sprinkle with chopped nuts.