Page:The Boston cooking-school cook book (1910).djvu/492

 Coffee Soufflê

1-1/2 cups coffee infusion 1/2 cup milk 2/3 cup sugar 1/4 teaspoon salt 3 eggs 1/2 teaspoon vanilla 1 tablespoon granulated gelatine

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

Columbian Pudding

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 side next to mould. Fill centre with Spanish Cream; chill, and turn on a serving dish. Garnish with cubes of Wine Jelly.

Macaroon Cream

1/4 box gelatine or 1 tablespoon granulated gelatine 1/4 cup cold water 2 cups scalded milk Yolks 3 eggs 1/3 cup sugar 1/8 teaspoon salt 2/3 cup pounded macaroons 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.

Cold Cabinet Pudding

1/4 box gelatine or 1 tablespoon granulated gelatine 1/4 cup cold water 2 cups scalded milk Yolks 3 eggs 1/3 cup sugar 1/8 teaspoon salt 1 teaspoon vanilla 1 tablespoon brandy 5 lady fingers 6 macaroons

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