TO KEEP ON HAND

Dissolve two pounds of chocolate in a hot water bath; cook five pounds of sugar and one-half pound of glucose with one quart of water to a syrup, then pour it slowly into the chocolate, stirring well; add some powdered sugar if you want to make it sweeter. Set away in a cool place.

Coffee Crt'.im.

Mix two quarts of .double cream and three-fourths of a pound of powdered sugar. Cook one quart of milk, add one-fourth of a pound of mixed Java and Mocha coffee, ground, and let -it simmer about fifteen minutes; add two handfuls of sugar and let it stand some time; strain into the cream; add three eggs and freeze.

Hokey- Pokey.

Dissolve two ounces of cornstarch in one gallon of milk; add one and three-fourth pounds of sugar; boil until it starts to thicken; take from the fire and add two ounces of vanilla, one can condensed milk, whites of three eggs, and strain.

Caramel Cream.

To one gallon of Philadelphia or Vienna cream add four ounce* of burnt sugar (caramel) and one ounce of vanilla.

— 32 — Bisque Tec Cream.

For each gallon of Philadelphia cream allow, before serving, one glassful of strong wine and a half pound of roasted, crushed macaroons.

C roquant or "Nougat Ice Crc«»n.

To Philadelphia or Vienna cream add, -after freezing, one-half pound of crushed croquant, a little vanilla and sugar color. If it takes too long to cook fresh croquant, crush one-half pound raw well roasted almonds with fine sugar.

Sherbets and Punches*

Few pastry cooks make a distinction between sherbet and water- ice. For sherbet or punch, for twenty-five persons, use the following formula: To two and one-fourth pounds of sugar add two and one- half quarts of boiling water; the juice of four and rind of two lemons; stir all up well; strain and add the whites of three eggs and freeze well. This is a general formula for all sherbets and punches and gives the best satisfaction. Lemons are so cheap now everywhere, that there is no excuse for using acids in their place. Using water in place of milk or cream reduces the cost so much that all possible care should be taken, and only the best of liquor and .fruits should be used in their preparation.

Roman Punch.

To above mixture add, before serving, one wineglassful of rum.

Cardinal Punch.

To above add one orange peel and the juice of two oranges; color bright red. Before serving add one wineglassful of sherry wine.

Pineapple Sherbet.

A small can of grated pineapple, or a small fresh grated pine- apple added to above.

Orange and Lemon Sherbets.

Add to formula for Sherbets the grated peels of two and the juice of four oranges or lemons. Other fruits for sherbets are used in the same proportion.

Water Joes.

Genuine water-ice is best made in a Vienna freezer or by hand. The very best ices should not be beaten up while freezing, but be compact and firm when done. The genuine formula is: Boil one quart of water with one and one-half pounds of sugar to a syrup, then add the grated peel of one and juice of two lemons, and one pint of juice of any kind of fruit. If the fruit is tart, such as red currants, use more sugar. If you want to beat up same, add the whites of two eggs.

Lemon Ice.

Take one extra peel and the juice of two more lemons than in the formula.

Frozen Lemonade.

Take half of any sherbet, after freezing, and add one pint of water and one handful of powdered sugar to it. Fill glasses three- fourths full and lay on the top of each a small piece of the sherbet.

Frozen Fruit.

Only fresh fruit as may be in season, should be used. Freeze any fruit as for sherbet above; before serving mix in one quart of fresh fruit; whole peaches, apricots and such large fruit should first be cut in smaller pieces.

Jellies and cold desserts are often prescribed for the sick, but some cooks use gelatine to excess, and often poor gelatine at that, so that the glue taste kills the good quality of the jelly.

The following is a stock formula: Dissolve one package of gela- tine (four ounces) in two quarts of cold water, add one quart of boiling water, two and one-half pounds of granulated sugar, a little mixed

whole spice, the juice of five lemons, the peel of two lemons and about twelve broken-up egg shells; set all on a moderate fire and stir well. Beat up until stiff the whites of four eggs, add one pint of water to them and mix in the boiling mixture; let it boil three or four minutes and sprinkle a little water over the top several times to stop overflowing. This last process gives jelly a beautiful crystal-like clearness. Take it off the fire and strain at once through a flannel or felt bag. If not all clear the first time, pour back at once, straining again. Do not disturb the bag in the least and keep it in a warm place. From this stock you can make any kind of jelly; and if put away in a dry, dark place in bottles with tight covers, will keep fresh a long time.

Lemon Jelly.

To each quart of the above, dissolved by warming, add the juice of two lemons and one-half of a lemon peel cut up very fine.

Wine Jelly.

For twelve persons. Dissolve one quart of stock and add one-half of a glassful of any kind of wine. Fill in moulds and set on ice.

Sherry or Port Wine Jelly'.

Add a few drops of burnt sugar color and one-half of a glassful of wine to each quart.

Clnret Jelly.

Add a few drops of cochineal coloring and one-half of a glassful of Bordeaux wine for each quart.

Champagne Jelly.

To one quart of stock jelly add one-third of a pint of champagne cider, fill in champagne glasses, and set on ice; beat the whites of two eggs very stiff, add two tablespoonfuls of dissolved gelatine, and pour quickly on the top of each glass and set on ice until ready to serve.

Orange Jelly.

To one quart of stock add the juice of one orange and the rind of half an orange, cut very fine, or one tablespoonful of orange extract.

Fruit Jelly,

Put a pint of stock jelly into a quart mould and set it to harden; when half set lay on the top a layer of nice washed berries, cherries or other fruit; fill up with dissolved stock and set to harden again.

Demi-Glaee of Coffee.

The same as snow pudding (see Part II. ), only omit the wine and add one cupful of strong coffee and a few drops of sugar color to gelatine.

Blanc JMange.