Page:The Boston cooking-school cook book (1910).djvu/491

 Pudding à la Macédoine

Make fruit or wine jelly mixture. Place a mould in pan of ice-water, pour in mixture one-half inch deep; when firm, decorate with slices of banana from which radiate thin strips of figs (seed side down), cover fruit, adding mixture by spoonfuls lest the fruit be disarranged. When firm, add more fruit and mixture; repeat until all is used, each time allowing mixture to stiffen before fruit is added. In preparing this dish various fruits may be used: oranges, bananas, dates, figs, and English walnuts. Serve with Cream Sauce I.

Fruit Chartreuse

Make fruit or wine jelly mixture. Place a mould in pan of ice-water, pour in mixture one-half inch deep; when firm, decorate with candied cherries and angelica; add by spoonfuls more mixture to cover fruit; when this is firm, place a smaller mould in centre on jelly, and fill with ice-water. Pour gradually remaining jelly mixture between moulds; when firm, invert to empty smaller mould of ice-water; then pour in some water; let stand a few seconds, when small mould may easily be removed. Fill space thus made with fresh sweetened fruit, using shredded pineapple, sliced bananas, and strawberries.

Spanish Cream

1/4 box gelatine or 1 tablespoon granulated gelatin 3 cups milk Whites 3 eggs Yolk 3 eggs 1/2 cup sugar (scant) 1/4 teaspoon salt 1 teaspoon vanilla or 3 tablespoons wine

Scald milk with gelatine, add sugar, pour slowly on yolks of eggs slightly beaten. Return to double boiler and cook until thickened, stirring constantly; remove from range, add salt, flavoring, and whites of eggs beaten stiff. Turn into individual moulds, first dipped in cold water, and chill; serve with cream. More gelatine will be required if large moulds are used.