CUSTARDS, CREAMS, AND OTHBR DESSERTS

Des Flans, Des Cr6mes, et

Autre Desserts.

Blanc Mangier.

1 Quart of Cr-'am.

% Cup of Sugir. % Ounce of Gelatine

1 Tea8..oonJul' of VanllU.

Dissolve the gelatine in water, and then mijc with the milk and cream. Let it come to a hoil, add the Va- nilla, pour into, a mold, let it harden and serve cold.

Cornstarcli Blanc Manner. Blanc Manger a. la FScule de Mai's.

1 Quart of Milk.

3 TaMespoonfuls of Cornstarch.

3 Taljlespoonfuls of Sugar.

The Whites oif 3 Eggs.

1 Teaspoonful of Lemon Extract.

Dissolve the cornstarch lightly in one pint of milk, and then add the sugar and the whites of the eggs, beaten to a stiff froth. Put this mixture into a pint of boiling milk. Let it come to a boil. Flavor w^ith the lemon; pour into cups to cool. Then, when very cold, turn oiit, and serv^_ with Jelly and cream. This wiH serve six persdnS'. Serve, if you wish, with a Cream Sauce.

IVeapoIltan Blanc Manger.

Blanc Manger a. la Neopolitalne.

1 Quart of Milk.

3 Tablespoonfuls of Cornstarch.

3 Ta'blespoonfuls of Sugar.

The Yolk of 1 Egg. The Whites of 3 Eggs.

1 Teaspoonful of Lemon Extract. . 1 Tablespoonful of Grated Vanilla Chocolate. Whipped Cream. To make a Neopolitan Blanc Mang- er, first make the above preparation, and then separate it into four parts. Put the first into a mold, and then stir into it, while warm, one heap- ing tablespoonful of grated Vanilla chocolate. Pour the white prepara- tion into the same mold, on top of this. Then a layer of the choco- late, and then the white. Cover the last layer with the yolk of an egg, and set to cool and harden. Serve cut into thin slices, with whipped cream.

Velvet Blanc Manger.

Blanc Manger Veloutfi.

2 Cups of Cream.

% Cup of Powdered Suear.

% Cnp of Gelatine, DissolTed in Water (hot).

1 Glass of White Wine.

Boil the cream, sugar and gelatine

together, stirring until smooth. Take

a teaspoonful of Almond Extract. Mix well, and pour into a mold, and set to cool and harden.

Boiled Custaril.

Oeufs au Lait.

1 Quart of Milk. 4 Esas.

2 Tablespoonfuls of Cornstarcli.

% Cup of Sugar.

1 Teaspoonful of Vanilla.

Set the milk to boil. Beat the yolks of the eggs and the sugar very light. Beat the whites to a stiff froth, and stir carefully into the yolks and the sugar. Moisten the cornstarch with a little cold milk, and. stir into the boiling milk. Con- tinue to stir until it commences to thicken. Then add the sugar and the eggs. Stir and let it cook for one moment longer, and take from the flre, add the vanilla, and turn into a dish to cool. Serve very cold.

The cornstarch is added to thick- en the custard. If the milk is rich, it may be omitted. The custard is far more delicate without it.

Baked custard without corstarch is made in he same manner; the cus- tard is put in a baking dish, set- ting in the oven, and allowed to bake till quite firm. By adding two tablespoonfuls more of cornstarch the custard may be thickened, if de- sired.

Cup Custard.

Oeufs au Lait.

4 Eggs. 1 Quart of Milk.

2 Tablespoonfuls of Cornstarch (If desired).

% Cup of Sugar.

1 Teaspoonful of Vanilla Extract.

Beat the eggs together until light, and then add the sugar, and beat till very light. Now add the milk and the nutmeg, and put a pan into the oven. Fill the pan with boiling water, ^our the custard into cups or into nailer pan, and set in the boilinr er, and let it bake till

firm in e center. Set to cool, and serve in the cups if they have been used. Otherwise serve In dessert plates.

Custard Souffle.

Flan Souffle. 1 Cop Milk. 4 Eggs. 2 Tablespoonfuls Batter.

2 Tablespoonfuls of Sugar. i.^-^ 2 Tablespoonfuls of Flour.

' ' 1 Tablespoonful Vanilla.

Boil the milk. Blend the butter and the flour nicely, and add to the

beiJing milk. Stir constantly over the flre for ten minutes. Beat the yolks of the eggs and the sugar to- gether, and add these to the milk. Then set the mixture to cool. When cool, beat the whites of the eggs to a stiff froth, and add to the mixture. Turn into a buttered bak- ing dish, and bake in a quick oven for twenty minutes. Serve with Cream Sauce, while hot, otherwise it will fall.

Tapioca Cnstard. Flan au Tapioca.

a Cup of Tapioca. >/4 Cup of Sugar. 4 EgBS. 1 Phit of Water.

1 Tumbler of Currant or Strawberry Jelly.

"Wash the tapioca well several ■ times, and then soak it well in the pint of water for two hours. Add it to the Jelly, mixing thoroughly, and then add the sugar, and mix again until the tapioca is very clear. Beat the whites of the eggs to a very stiff froth, and add them to the ta- pioca, and turn it into a mold and set away to harden. Make a Vanilla Cream Sauce with the yolks of the eggs, and serve cold with the cus- tard. (See Vanilla Cream Sauce.)

Almond Custard.

Flan d'Amandes. 1 Pint of New Milk. 1 Cup of Sugar. % Found of Blanched Almonds (scalded). The Yolks of 4 Bgss. , Blanch, the almonds after shell- ing, and cho^ very fine. Blend tlje eggs and sugar, beating thoroughly, , and add to the boiling milk. Then add the almonds. Stir well, set into cups to cool. Place on top a me- ringue made of two tablespoonfuls ' of white powdered sugar and the whites of the eggs, beaten to a stiff froth. Set in the oven for a few seconds to brown, and serve cold. ,

Macaroon Cnstara.

Flan de Macarons.

1 Quart of Milk. The Yolks of 6 Eggs. ^ Tablespoonful Bnttor. 3 Tablessoonfuls of Flour. • % Cup of Sugar. 1 Dozen Macaroons. Set the milk to boil. Blend the butter and the flour, and stir into the boiling milk. Beat the yolks of the eggs with half a cup of sugar, very light, and add this to the milk, stirring constantly for one minutes, and take from tne flre to cool. Add . a tablespoonful of orange Juice or extract of orange. When cool, crum- ble one dozen macaroons over the fop of the dish. Moke a meringue . with the whites of tne eggs and two tablespoonfuls of powdered white sugar. Beat to a stiff froth, pile on the custard, and set in the oven for a few minutes to brown. Serve very cold.

Rice Custard.

Riz au Lalt. See Rice Custard under chapter on

Lo.uisiana Rice.

Charlotte Russe.

1 Quart of Good Cream.

% Cup of Powdered White Sugar. >4 Box of Gelatine. 1 Teaspoontul of Vanlll*.

2 Tablespoonfuls of Sherry Wine. ^ Pound of Lady Fingers. Line a glass dish with the lady fingers, or with small slices of cake. Soak the gelatine in cold water, Just covered, for half an hour. Whip the cream, and then dissolve the soaked gelatine with the Sherry Wine. Add the Vanilla Extract. Add the sugar to the cream carefully, and then strain in the gelatine very careful- ly. Stir immediately, and then pour the cream over the lady fingers, and set away to harden.

Parisian Charlotte Russe.

Charlotte Russe k la Parisienne.

% Pound of Stale Lady Fingers.

Vi Box of Gelatine. 1 Cup Grated Cocoaont.

Vi Pound of Macaroons.

4 Eggs. 2 Tablespoonfuls of Sugar.

Soa,k the gelatine in cold water for about half an hour. Put one- half of the cream to one side, and whip the rest. Put the remaining pint to boil, and stir into it the sugar and eggs, beaten together till very light. Stir about one minute, and as it thickens add the gelatine, which you will have dissolved either in a little w^arm water or Sherry Wine. Then add the lady fingers and a teaspoonful of the vanilla; add the macaroons and the grated co- coanut. Turn all this into a bowl or tin basin, place it on ice, and stir continually until it begins to harden. Add the whipped cream, an'd stir all very carefully. When well-mixed, wet a fancy dish of glass or a mold, turn the Charlotte Russe into it, and stand on the ice to harden.

Some utilize a stale sponge cake in making Charlotte Russe, cutting out the inside and leaving the sides and bottom about an inch in thickness. The mixture is poured into this cake, and served cold, with sauce.

Floating Island.

Oeufs a, la Neige.

1 Quart of Milk.

4 Eggs. 4 Tablespoonfuls of Sugar.

' 1 Tablespoonful of Vanilla.

% Cup of Currant Jelly.

Put the milk to boil in a farina

boiler. Beat the yolks of the eggs

with the sugar till very light, and

stir them into the milk as it begins

to boil. Let It thicken one minute

Then take from the flre, and add the

vanilla and set aglde to cool. Beat

the whites of the eggs to a stiff ilroth, and when the mixture is cold pour it into a glass dish, heap on the whites of the eggs, and dot here and there with bits of Currant Jelly. Dust these with powdered sugar, and serve very cold. Some add a table- spoonful of cornstarch to the boil- ing milk, if it is desired to thicken the preparation. But the taste of cornstarch is never as delightful as that of the mixture pure and simple.

Apple SnoTV.

Neige aux Pommes.

6 Pine Apples. 1 Cup Fine White Sugar.

The Whites o£ Six Fresh Creole Eggs.

The Juice of One Lemon.

Pare and core and cut up the ap- ples, and steam them in two ta- blespoonfuls of water, with a little grated lemon peel, till quite soft. Then press them through a sieve, and add the sugar and the lemon juice. Beat the whites of the- eggs to a very stiff froth, and a'dd two- thirds to the apples, stirring all the the whites, and when the eggs and apples are, very light beat this with a little pdwdered white sugar to form a meringue. Place the apples in custard glasses, heap on the me- ringue, and serve immediately.

This preparation may be improved by putting the apples into a dish, heaping on the meringue, and baking for one minute In the oven, and serving very cold.

Pineapple Snow.

Neige a. I'Ananas.

1 Plnetfpple. The Whites of Four Eggs.

1 Pint of WhlpDed Cream.

14 Cup of Powdered Sugar.

Pare the pineapple, and grate it. Beat the whites of ' the eggs until foamy, and then add by degrees the sifted sugar. Add one tablespoonful of Sherry. Stir the whipped cream, which m-ust be very cold from stand- ing on ice, and when all Is very stiff beat in the pineapple, pulp and juice, adding a^ much as the cream and the meringue will hold without becom- ing too soft. Place in glasses, and serve very cold. This is a delight- ful summer dessert.

Orange Snow.

Neige d'Oranges. 6 Fine Louisiana Oranses. A Snow Cream, as Above.

Prepare this dish in exactly the same manner as above.

First slice the oranges, and re- moving the seeds, sprinkle sugar over them before adding the snow cream.

Lemon Snow may be made in the same manner.

Snow Cream.

Neige S, la Cr6me.

The Whites of Four Eggs.

1 Pint of Cream. 1 Teaspoontul of Vanilla.

^ Cup of Powdered Susar.

1 Tahlespoonful of Sherry.

"Whip the cream and set on ice. Beat the whites oi the eggs to a fcam, and then add the sifted white sugar, and beat steadily till the mix- ture becomes very stiff and glossy. Add the Sherry and Vanilla. Stir the whipped cream carefully into tlw meringue, and set it in small custard, glasses to get cold. The Creoles often add a tevr blanched almonds. Serve very cold, as a summer des- sert.

Strawberries, blackberries, peaches, pears, figs, etc., in their natural state, may all be made into "snows" by following the directions given in Pineapple Snow; only the peaches and pears and figs and bananas must be chopped, and strawberries and other berries must be served whole in the snow. Grated cocoanut may also be served in the same manner.

A Creole Summer Puddlns.

Pouding d'ifite.

1 Pint of Lemon Jelly. ' 1 Cup of. Stoned Cherries.

1 Cup of Malaga Grapes. 2 Oranges.

2 Bananas. % a Pineapple.

1 Pint of Snow Cream. Make a Lemon Jelly (see recipe),' add stoned cherries, a few Malaga grapes, and the meat of two oranges, two bananas and half a pineapple, sliced. Pour a little jelly into each custard glass. Put a layer first of one fruit, then of another, then a layer of snow cream, and continue alternating till the glass is filled with the snow on top. Serve ice cold.

Or the layers may be made in a dish, and when ready to serve pour over a thin custard, made of the yolks of- four eggs and a auart of milk and a half cup of sugar. Serve very cold.

Apple Spongre.

Soufiie de Pommes.

1 Pound of Apples.

1 Pound Sugar. 3 Eggs. % Box of Gelatine.

The Grated Zest of a Lemon.

% Pint of Boiling Water.

Boll the sugar and water, and when very clear skim the surface. Have the apples pared and cored and sliced nicely, and place them in the syrup. Let them stew until very tender. Then add the gelatine, which has been soaked in cold water, to the mixture, and when well done press all through a sieve. Then add the rind and juice of the lemons.

using only the zest of the rind in grating the lemon. Stir until it be- gins to cool and thicken. Then add the whites of the eggs, beaten to a stiff froth, stirring and beating until cool and thick. Use the yolks for a "Vanilla Sauce (see recipe), and turn the Apple Sponge in a dish and serve with the sauce poured over it.

Peach Sponge is made in the same way.

Strawberry Spongre,

Souffle de Fraises.

% Pint of Strawberries.

% Cup of Sugar. 4 Esgs.

1 Pint of Boiling Water.

Stew the strawberries gently, and press them through a sieve. Soak the gelatine in a cup of cold water for an hour, and then dissolve with a tablespoonful of sherry wine. Pour it into the boiling v^iater, and let it dissolve well. Add the sugar, and let it thicken gently. Then strain, and add the strawberries, an set It upon ice to cool. Occasionally stir to prevent the fruit from settling at the bottom. Beat the whites of the egars to a stiff froth, and add them to the sponge, beating stead- ily till very, smooth. Set in a fancy bowl to harden, and serve witli, < Vanilla Sauce poured over it. (See Vanilla Sauce.)

Blackberry SpCTiige, Leriion Sponge, Orange, Raspberry. Currant and Fig and Pineapple Sponge are made in the same way.

Apple Saj^o.

Pommes au Sagou.

1 Cup of- Sago. 8 Large Apples.

1 Quart of Boiling Wafer. Sweetened Cream.

Soak the Sago for half an hour in cold water, and then put it in a farina boiler and add one quart of ■boiling water. Pare the apples, and add to the Sago, and let all boil to- gether till very tender. Sweeten to taste. Then bake in a moderate oven for twenty minutes, and serve with cream.

Tapioca may be used instead of the Sago, and you will then have Apple Tapioca. Cherry, Orange, Peach and other fruit tapiocas and sagoes are made In the same way.

Ambrolsie.

1 Dozen Sweet Louisiana Oranjes.

1 Cup of White Sugar. 1 Cocoanut.

Grate the cocoanut after paring. Then peel and slice the oranges, taking out the seeds. Have a nice large glass dish. Put first a layer of oranses in the dish, sprinkle with sugar, and then a layer of cocoa-

nut, till all the oranges and cocoa- nut are used, the layer of cocoanut being the last. Sprinkle with pow- dered white sugar, and let it stand about two hours before serving. This is a famous Creole dessert.

Pineapple and Orange Ambrosia.

Ambroisie d'Ananas et d'Orangea.

1 Large, Kipe Pineapple.

6 Oranges. 1 Cup of Sugar.

1 Glass of Slierry or Wliite Wine.

Slice one large, ripe pineapple and six oranges. Put in a glass bowl one layer of oranges, sprinkle pul- verized sugar over them; then one layer of pineapples, also sprinklea with sugar and continue till all the fruit is used. Pour a wineglassful of Sherry or White Wine over the top. Let it stand about two hours before serving. This is a typical Creole dessert.

Minute Cake.

6 Eggs. 5 Tablespoonfuls of Sugar.

3 Tablespoonfuls Flour. 2 Tablespoonfuls Mills.

The Juice and Rind of a Lemon.

Beat the yolks of the eggs to & cream, and then add the sugar, beat- ing thoroughly till very, very light. Then blend the flour and milk until smooth, and add. Add the juice of the lemon and the grated zest, ancl beat well again. Then add the whites of the eggs, beaten to a, thick froth, turn into a buttered dish and bake fifteen minutes in a quick oven.

Strawberry Sbort Cake.

pate Brisfie aux Fraises.

^ Pound of Sifted Flour. % Pound of Sugar,

2 Quarts of Strawberries. 2 Teaspoonfuls of Baiting Powder. 6 Kggs. 1 Quart of Cream. % Pound of Powdered Sugar. Stem the strawberries. Sweeten to taste, and slightly mash. Then set them aside. Blend the sugar and butter together until very smooth, arid add the baking powder, and blend well. Add the salt. Then add the eggs, breaking them in whole, one at a time, and beat all well for ten minutes. Add the grated zest of half a lemon; by degrees add the flour, and mix a:il together very gently. Divide into two parts; put one into well-buttered baking tins and bake in a moderate oven thirty minutes. When done, remove the cakes and allow them to cool. Detach the cakes ■ from the tins by passing St knife gently around.' Have a des- sert dish ready and lay one of the cakes upon It. Spread two table- spoonfuls of whipped cream oyer, and then cover liberally with straw-

berries. Cover with another cake and spread as before with cream and then with strawberries. Lay the other calce on tOD and sprinkle with powdered sugar. Serve with "Whipped Cream a. la Vanille" (see recipe), or with rich cream or milk. Peach Short Cake, Kaspberry Short Cake and Blackberry Short Cake are made in the same way.

Des Crimes.

General Directions for Making Cream

In making creams for desserts, one unfailing rule must be observed. In making a. cream to serve six or eight persons, use either a half box of prepared gelatine, or half a pint of home-made gelatine. The latter if properly made, is always the best, aa well as the most economical. The gelatine must be soaked for about half an hour before using in water Just sufficient to cover. This is for the purpose of softening it. Or it may be moistened with a little Sher- ry or Madeira wine. This is accord- ing to the taste and the usages of the family. The cream must always be whipped, the yolks of the eggs must be beaten separately from the whites,- and the whites of the eggs must be beaten to a stiff froth. In using flavoring extracts, select, ac- cording to taste. Essence of Vanilla, Lemon, Pineapple, Almonds, Aro- matic Hoses, Orange Flower Water, etc.

Calfa Foot Jelly or Gelatine.

' GelSe de Pieds de Veau.

4 Calf's Feet, 5 Quarts of Cold Water.

1 Pint of White Wine or Sherry.

Juice of 2 Lemons. Juice of 2 Oranges.

% of the Zest of a Lemon, Grated. The Whites and the Crushed Shells of Two

1 Pound of White Sugar. 2 Teaspoonfuls of &rated Nutmeg. 1 Stick of Grated Cinnamon. Wash the. feet welL scrubbing them thoroughly, in cold water. Then put them into a kettle to boil with the five quarts of cold water given above. Let them simmer slow- ly for at least seven or eight hours, tin the liquor Is reduced one-half. Then strain the liquid into an earth- en bowl, and set it away for at least twelve hours, or over night. Then skim carefully every particle of fat from the surface, and remove all sediment or dregs from the jelly. Put it into a porcelain-lined kettle, and set over the fire., and let it melt slowly. Add the whites of the eggs, well beaten to a froth, and the crushed shells, the ground cin- namon, the nutmeg, the sugar and lemon and orange juice, and the zest

of the lemon. Mix all these ingred- ients thoroughly, and let the jelly boil hard, without stirring again, for twenty minlites. Then add half a cup of water, and let it come again to a boil. Set it back on the stove, where it cannot boil, and keep it closely covered for half an hour. Have ready a flannel bag, and dip it into boiling water. Hang it up with a bowl underneath, and pour the jelly into the bag, suspending the bag from the end of a thick, short pole, where it can drip easily. Tie the end of the bag, and let the jelly drip freely. On no account squeeze or touch it, if you wish to have an unclouded jelly. Then the drip- pings into a bowl or mold, add the wine, and set to cool in a cool place. You will then have the genu- ine Calf's Foot Jelly, an will know that it has not been made of the horns and hoofs of animals, etc.

"Whipped Cream.

CrSme Fouettfie.

1 Pint of Sweet Cream.

2 TaWespoonfuls of Powdered Sugar.

6 Drops of Jamaica Rum.

In whippmg cream remember that the first great essential is to have good cream, and that the great se- cret of whipping depends upon the right, steady stroke. Always set the cream on ice for several hours before using. Then sweeten it to taste, and add a few drops of Ja- maica rum. Have ready a second bowl, beat the cream, or, rather, whip it, as you would in beating eggs to a froth, with clear, steady strokes, using an egg beater, or, if you have a small crank churn, which is better, use it, pressing the dasher up and dowp yery hard, and remov- ing the ci'eam as it rises around the dashboard. In the same way remove the cream as it rises, while beating with the egg beater, putting the whipped portion into the second bowl, and continuing the process of whipping until all the cream is drained. Set on ice, and it will keep cool, fresh and sweet and firm.

The above process is intended when the cream is to be used as a garnish for desserts. Any essence may be used, insteard of the rum. When whipping cream for coffee, or when you desire the plain whipped cream, do not use sugar or essence, but simply proceed to whip tho cream as directed above. Good, rich milk may be whipped into the dream.

Having given the above explicit directions, it will be easy for even the veriest amateur to make any of the fo'llowing delightful Creole cream desserts:

Whipped Cream and Strawberries, Raspberries, Blackberries, etc.

Crfime FouettSe aux Praises ou aux Frarnboises Ou aux Mflres, etc.

1 Pint of Berries.

1 Pint of Wliipped Cream.

1 Cup of Susar.

Stem the berries, sprinkle nicely with white sugar, and set aside for several haurs in a cool claee. Serve v/ith ths whipped cream, dishing; the berries first in serving, and heaping the cream prettily on top.

Whipped Cream With Peaches, Cherries, etc.

CrSme Fouettge aux Peches, aux Ce- rises, etc. 1 Pint of Fruit, Peaclies, or Cherries, or Bananas, - or Pears, etc, 1 Pint of Whipped Gream. 1 Cup of Suzar, Stone the peaches, and slice or cut them nicely, adding sugar to taste. In like manner stone, but do not cut, the cherries if this fruit Is used. If bananas or pears are pre- ferred peel and slice nicely. Seed the pears. Sprinkle, the fruit with Eugar, an set it aside in a cool place for two hours; and serve with the whipped cream, heaping it in generous measure at the. moment of serving. All fruits that may be eaten with cream are prepared in the same manner.

W^hlpped Cream With lilquors.

CrSme FouettSe aux Liqueurs.

% Gill of Liqueur.

1 Pint of Whipped Cream.

It is simply necessary Just before

whipping the cream, to add a few

drops of the liQueur with which you

wish to flavor the cream.

Whipped Cream With Vanilla, etc.

Cr6me Fouettge a, la Vanille, etc. 1 Pint of Cream. 2 Ounces of Powdered Sugar. 1 Teasnoonful of Vanilla Extract. Put a pint of sweet cream into a basin, add the sugar and the es- sence and proceed to whip according to the directions given In "Whipped Cream" (see recipe.) Always re- member to add the essence before whipping the cream. This Is the un- varying rule to be observed when- ever you wish to flavor with any ex- tract.

Foamy Cream.

CrSme en Mousse. 1 Pint of Whipped Cream. 1 GUI of any Liqueur Desired. Procefed exactly as in the above recipe, using a gill of any liquor de- sired.

Foamy Cream W^lth Rum.

Cr6me en Mousse au Rhum.

1 Pint of Whipped Cream. 1 Gill of Rum. 2 Ounces of Powdered Susar. Whip a pint of fresh sweet cream, adding a gill of rum and whipping till it reaches a- stiff froth. Then transfer to a china bowl and set on ice till ready to use. Have a des- sert dish ice cold when ready to serve and drop the cream into this spoon by spoon, with greatest caro so that it will not fall, and pile up high in a pretty pyramid shape and serve immediately.

Whipped Cream With Klrsch,

CrSme fe'ouettSe au Kirsoh.

1 Pint of Whipped Cream. 1 Gill of Klrsch Prepare the cream exactly as in above recipe, only, instead of the rum, substitute a gill of Kirsch.

Whipped Cream With Maraschino.

Cr6me Fouettfie au Maraschino. 1 Pint of Whipped Cream. 1 Gill of Mara- schino,

Prepare exactly as in the direction for CrSme en Mousse with Rum, sub- stituting a gill of Maraschino in- stead of the Rum.

Whipped Cream W^Ith Cognac.

Crfime FouettSe au Cognac.

1 Pint of Cream. 2 Tablespoonfuls of Pow- dered Sugar. Proceed in exactly the same man- ner as in the directions for Whipped Cream with Rum. substituting in- stead a gill of good old Cognac. Serve in the same manner directed.

Whipped Cream W^lth Cnracoa.

CrSme Fouettfie au Curaooa.

1 Pint of Cream. 2 Ounces of Powdered Sugar. 1 Gill of Curacoa. Proceed in exactly the same man- ner as in the directions for Whipped Cream with Rum, adding, instead of the Rum, one gill of Curacoa.

MOilpped Cream With Coflee,

CrSme Fouettfie au CafS.

1 Pint of Whipped Cream.

2 Ounces of Powdered Sugar.

3 Ounces of Extract of Coffee.

Make three ounces of Crfiole CafS Noir. (See recipe.) Take three ta- blespoonfuls and add to the cream and sugar. Then proceed in exactly the same manner as in Whipped Cream with Vanilla. When ready to serve, heap the cream in the cen- ter of a very cold dish, using artistic taste, and serve immediately.

liteht Crcuin.

CrSme LSsSre.

1 Pint of Milk. 1 Pint of Cream. 4 or 5 Tablespoonfuls of Powderea White White Sugar. 2 Fresh Egas. 1 Tablespoon'ful of Orange Flower Water, To one pint of milk add tlie same quantity of cream, and four or five tablespoonfuls of powdered wliite sugar. Let it boil till reduced to one-half tlie quantity. Take off tlie stove, and whip in the whites of two fresh Creole eggs, and, when it ig as white as snow, add a half pint of whipped cream. Place upon the fire, and let it simmer gently, stir- ring continually.' Add a tablespoon- ful- of orange flower water, or other essence, fake off, let it cool, and serve when cold.

Sweet Almond Cream.

Crdme d^Amandes Douoes.

6 Nice AlmoDte. 1 Quart of Milk. The Whites of 2 Eggs. 4 Ounces of Powdered White Sugar. Take six nice almonds and shell them. Then blanch them by throw- ing into boiling water, and letting them stand on the back of the stove for five minutes. Then throw into cold water, and take out the inner skins by rubbing them together with the hands. Whip in one quart of milk, the whites of two eggs, and four ounces of powdered sugar. Let the milk boil slowly on the fire till it is reduced one-half, and then add the almonds, which you will have chopped fine, and add a tablespoonful of Orange Flower Water, and let the mixture boil for three minutes , longer. Set it to cool. Then gar- nish with almonds that have been passed in Caramel or melted sugar and allowed to cool.

Bnrat cream.

Cr&me au Caramel.

1 Pint of Milk. 1 Pint of Cream.

4 Ounces of Powdered Sugar. The Yolks of 3 Eggs. 1 Teaapoonful of Carainel. Boil one pint of milk and one pint of cream together. Add four ounces of powdered white sugar and the yolks^ of three eggs, nicely beaten together till very light. Add one teaspoonful of Caramel (see recipe), let it reduce one-half, strain, gar- nish nicely with any fruits, and serve cold.

Creamed Coffee. CrSme au Caf§..

2 Ounces of Finely Ground Coffee. 1 Pint of Milk. % Pint of Cream.

4 Ounces of Powdered Sugar. The yolks of 3 EzBS. Boil two ounces of finely ground

and powdered coffee in one pint of milk. Add one-half pint of cream as it begins to boil. Then add the yolks of three eggs, which have been well beaten with four ounces of powered sugar. Let it reduce one- half, take ore and strain till clear, let it cool and serve.

White Coffee Cream.

CrSnie Blanche au Caf§.

2 Ounces of Coffee. 1 Pint ot Milk.

^ Pint of Cream. 4 Ounces of Powdered Sugar.

The Yolks of 3 Ezgs.

To make a "CrSme Blanche au

Cafe," par oh two ounces of .coffee.

and throw the grains, .while hot,

into the boiling milk. Then proceed

exactly as above.

These are famous old-time Creole - reoir.es.

Cliocolate Cream.

CrSme au Chocolat.

1 Pint of Milk. 1 Pint of Crea'B).

Yolks of 3 Eggs. 4 Ounces of Sugar.

2 Ounces of Grated Chocolate.

Boil one pint of milk and one pint

of cream. Add, while boiling, threa

yolks of eggs, l>eateiL well with four

ounces of sugar. Stir constantly,

and let it reduce one-half. Add two

ounces of grated chocolate. Let it

boil three or four minutes, take off.

di'd serve when very cold.

Macaroon Cieam.

CrSme au Macarons.

6 Macaroons. 1 Pint of Milk.

1 Tablespoonful of Orange Flower Water.

% a White Praline.

2 Ounces of Powdered White Sugar. The Yolks of 4 Fresh Esgs.

Crumble six ma«arcons fa, maca- roon is a small cake, made of al- monds and sugar — see recipe), soak them in a pint of milk; add one ta- blespoonful of Orange Flower Water, in which you have put one-half of a mashed Praline (see recipe Pra- lines), and add two ounces of sugar, and the yolks of four fresh Creolo esrgs, well beaten till light. Set on the stove and let it simmer constant- ly till reduced almost one-half. Let it cool, and serve in the glass in which it was cooled.

Chestnut Cream.

CrSme de Marrons.

2 Dozen Chestnuts.

Yolks of 2 Eggs.

1 Tablespoonful of Butter. 1 Pint ot Cream.

1 Pint of Milk.

4 Ounces of Powdered Sugar.

Shell the chestnuts and blanch

them, and pound sufficient quantity

to make two ounces reduced to

floi".r. Or roast two- dozen chestnuts

and peel them (which Is far bet-

ter), and pound tliem till very fine, and blend with a little milk till you have a thick paste. Add the yolks of two eggs, well beaten, and two tabljspoonfuls ot the best but- ter. Beat well, and add four ounces of powdered white sugar. Beat all this very light, and put into one pint of boiling milk, or half milk and half cream. Let it boil for about ten minutes, and then take off, strain, decorate in a glass dish, and serve cold. This is tlie true Creole CrSme de Marrons.

Peanut Cr-^aiu.

CrSme aux Pistaches.

4 Ounces of Fresh Peanuts.

The Zest of 1 Lemon. 1 Gill ot Water.

hi Pint each of Milk and Cream.

1% Ounces of Powdered White Sugar.

1 Ounce ot Gelatine.

Peel four ounces of fresh peanuts, and pound them into a flour. The Ciuantity must equal four ounces shelled. Add the grated zest of a lemon, and a little water, sufKciunt to make all into n. thick paste. Boil equal quantities of milk and cream to equal a pint and a half, and add an ounce and a half of white pow- dered sugar. Let it cool, and add a piece of gelatine, blended with one siioon of water. Mix wvU. and then strain through a siev.i^. Put the cream back on the fire to heat, and add the pe.anuts. Let nil come to a good boil, take off and set it to ccol in a cool place, and serve cola.

Snow Cream.

Cr6me a, la Neige.

* 1 Pint of Fresh, Sweet Cream.

8 Tablespoontuls of White Powdered Sugar.

The Whites of 2 Esss.

1 Coffespoon of - Orangre™ Flower Water.

Add to one pint of fine, fresh, sweet cream, eight tablespoonfuls of v/hite powdered sugar, the whitD.^ of tvo o'.'c-s, well beaten to a froth, one oolTi espoontul of Orange Fl wer M'ater, and whip all togethor stead- ily till the cream rises, taking it out as it does, and puttinjr in another bowl, as in "CrSme Pouettfie" (see ^.ecipe), till all is drained. Place it In a little basket, lined with a fir.e ^inen napkin, and serve as quickly as rr ssible.

jj r^e cream may be varied bv col- i ng it with a little Siili n Powder ' make It yellow, with carmine or jchineal to make It pink and rosy, jnly, when doing this, add a little aromatic essence, such as vanilla, lemon or pineapple.

All the above ereams may be served with plain or whipped cream.

Bavarian Creams.

Bavarolse.

1 Quart of Cream. V5 Pint of Gelatine, or hi Box. 1 Gill of Cold Water. ^ Cup of Sugar. The Yolks of 4 Egea. 1 Tablespoonful of Vanilla or Bum. First of all, in making all Bavar- ian' icreams, follow implicitly the general directions given for making Cream Desserts, viz: Soaking t'ae gelatine, and, before whipping the cream, cool it for at least an hour en tfie Ice. Then put one pint of fresh cream or milk in a farina boil- er, and add the sugar, and bring it to a boil. As it boils, ijou-- in thj gelatine. Stir constantly till the latter is well dlissolved and blended, and set aside to cool. Beat the yolks of .the eggs to a cream, am s|ir them in the cold cream, blending and beating vigorously. Then add the .Vanilla or Rum, and set it away on the ice. When the boiled cream la quite cold, andl has begun to thicken, ' stir it till perfectly smooth, and then stir in the whipped cream with a few light strokes. Have ready the mold or freezer, well rinsed, and flU v,rith the cream. Set it away to cool and when quite firm turn it out, and serve with plain cieam or whipped ci-eam.

Apricot Bavarian Cream.

Crfime Bavarolse aux Abricots. 1 Pint ot Fresh Apricots or 1 Pint Can.

% Boi of Gelatine, or % Pint 1 Pint of Cold Water. 1 Pint of Cream.

Soak the gelatine and whip the cream. If the apricots are fresh, stew them and sweeten to taste. If canned, press them through a colander or sieve. Proceed to add the gelatine, which has been dissolved in a little boiling water, and then turn into a bowl. Stand upon crackefl' ice, and stir constantly till it begips to thicken, and then add the whipped cream stirring constantly till mixed well. Turn into a mold to harden and serve with whipped cream.

Peach or Plum Bavarian Cream may be made in exactly the same manner as the above, using eight or nine fresh peaches, stoned, or a one- pint can of fresh ones. Use one pint of plums.

Strawberry Bavarian Cream.

Cr6me Bavaroise aux Fraises.

1 Quart of Fresh, Stemmed Strawberrie*

H Box of Gelatine, or J^ Pint.

1 Pint ot Cream. 1 Cup ot Sugar.

3 Tablespoonfuls of Water. Soak the gelatine, and prepare the whipped cream. Then mash the strawberries and pres them through a sieve. Add the white powdered su- gar. Melt the gelatine by standing

over boiling water, and then add it to the strawberry juice. Mix thor- oughly. Then turn it into a tin pan or mold, set the basin on a pan of cracked ice, stir constantly till it begins to thicken, and then add the whipped cream, stiring it gradually till all is thoroughly mixed. Then pour into a mold and stand in an ice-cold place to harden.

Raspberry Bavarian Cream.

Cr&me Bavaroise aux Fraraboises.

1 Pint of Raspl)erry Juice. 1 Pint ol Cveam. y^ Cup ot Sugar

14 Pint of Gelatine. P'roceed in exactly the same man- ner as for Strawberry Bavarian Cream.

Pineapple Bavarian Cream.

CrSme Bavaroise 3. I'Ananas.

1 Pint of Gratea Pineapple. 1 Pint of Cream.

1 Cup of Sugar. %Pint of Gelatine. % Cup of Cold Water.

Cover the gelatine with the water, and let it soak for half an hour. Then stand it over boiling water, and let it melt. Grate the pineapple, and add the sugar, and let it simmer gently till reduced to a liquid. Then stir the gelatine into the pineapple, and dissolve thoroughly. Place it in a tin vessel, and stand over cracked ice, stiring constantly. When it be- gins to thicken, add the whipped cream, and set away to harden, after turning into a mold. Serve with whipped cream.

Lemon Bavarian Cream is made in the same maner.

Coffee Bavarian Cream.

Cr6me Bavaroise au CafS.

1 Strong Cup of Cafe Nolr. (See Recipe). 1 Teaspoonful of Vanilla.

% Pint ot Gelatine. 1 Cup of Sugar.

% Cup of Water. 1 Pint of Whipped Cream.

The Yolks ot 4 Eggs.

Soak the gelatine and whip the cream. After half an hour, pour it into the boiling coffee, and dis- solve thoroughly. Then add the su- gar, and stir thoroughly. Then add the milk. Let it boil up once, and remove from the fire, and stir in the well-beaten yolks of the eggs. Stir steadily and carefully until all the ingredients have thoroughly blended. Then set it on the fire to thicken slightly, stirring all the time, but be careful not to let it boil, or the eggs will curdle. Then set aside to cool slightly; pour it into a basin, and set over cracked ice, and add the whipped cream as it thickens. Then turn into a mold, and set in a cool place to harden. Serve with whipped cream.

Caramel Bavarian Cream.

Cr^me Bavaroise au Caramel.

14 Pint of Gelatine.

1 Cup ot Sugar. V4 Cup of Water.

1 Pint of Whipped Cream. 1 Gill of Sherry

2 Tablespoonfuls ot Caramel.

Proceed exactly as above, using the same ingredients, except the eggs and cottee, substituting instead of the coffee, a gill of the best Sherry Wine and two tablespoonfuls of Caramel. (See recipe.)

Clioeolate Bnvarian Cream.

CrSme Bavaroise au Chocolat.

2 Large Tablespoonfuls of Chocolate.

1 Pint Milk. 1 Pint Cream, i^ Cup Sugar.

% Pint ot Gelatine.

Yolks of 4 Eggs.

1 Tablespoonful of Vanilla or Rum.

2 Ounces of Best French Chocolate.

Prepare the gelatine and cream ac- cording to general directions. (See recipe.) Grate the chocolate and set the milk to boil. Then add the grat- ed chocolate, stirring slowly until all is dissolved. Take the saucepan from the fire, and add the sugar, mix- ing well, and the vanilla and rum. Turn it into a tin vessel to cool; set the vessel over cracked ice, and stir constantly till it begins to thicken. Then stir the whipped cream in care- fully, and pour the mixture into a mold, and set in a cool place to harden. . Serve with whipped cream.

Orange Bavarian Cream.

Cr&me Bavaroise a. I'Orange.

6 Louisiana Oranges. The Yolks of 5 Eggs.

1 Pint of Cream. 1 Pint of Milk. 1 Cup of Sugar, y^ Bos; Gelatine, or y^ Pint.

Whip the cream and prepare the gelatine according to general direc- tions. (See recipe Bavarian Cream.) Set the milk to boil, and when it be- gins to boil, add the gelatine. Beat the yolks of the eggs very light, and add the sugar, beating very light; strain the milk and gelatine, and add the sugar and yolks stirring constantly till well mixed. SetgQver the fire for two minutes, and Jpen set, it away to cool. When coldjjptir . in the orange juice, which you^.;Br'ill strain through a sieve. Set tHe*ba-^'' sin in a pan of cracked ice, an? stir until it begins to thicken, and' ' rhen -' stir in the whipped cream very 're- '^ fully, and proceed to turn inii a mold to harden. Always wet the mold first with cold water before turning in the cream. When cold, serve with whipped cream.

Velvet Crenm.

Cr6rae Veloutfi. 1 Pint of Cream. 1 Pint of Milk. 6 Ounces of Suffar. Juice of 1 Lemon. 3 Tablespoonfuls Mills. % Pint of Gelatine. Soak the gelatine in the Tvater, and let it dissolve well. Set the milk to boil, and add the powdered sugar. Then dissolve the gelatine in It. Take off the fire, and add, as it cools, esence of vanilla or orange, using about two tablespoonfuls. Mix well. Then add the whipped cream, set over the flre one minute, pour in- to a mold to harden, and serve cold.

Wine Cream.

Crime au Vin. The Yolks of 8 Eggs. 1 Cup Sugar. 1 Quart of "Madeira or Sherry Wine. Beat the sugar and eggs well to- gether, and add gradually one quart of Madeira or Sherry Wine, flavored •with lemon or vanilla. Set the ves- sel in which they were mixed in another containing boiling water. Let the mixture simmer- until the cream Is perfectly formed, and then sgt to cool. Serve with whipped cream. >

Spanish Cream.

Crime k VEspagnole.

1 Quart of Milk. The Tolks of 5 Eggs.

1 Cup of Sugar. % Pint of Gelatine.

1 Teaspoonful of Vanilla.

Soak the gelatine and whip one pint of cream. Set the milk to boil, and add the gelatine, which you will have dissolved in two tablespoon- fuls of milk. Have the eggs and sugar beaten very light, and, as the milk boils up, add the sugar and eggs, but do not let them boil, or the eggs will curdle. Stir well, and turn the gelatine, which you will have dissolved well, into the milk. Then remove from the fire and strain, and add the essence of vanilla. Have the niold ready, clean and well rinsed and turn the cream into it. Set it on ice to harden, and. when ready, to serve, make a cream by whipping the whites of the eggs into the cream which has been whipped with pow- dered sugar. Turn the cream into a dish, heap this delicious meringue cream over it. and serve very cold.

Italian cream Is made in exactly the same manner as above, only a wineglas^ful of Brandy is added.