The new century cookery book

Put the cream into a china bowl, set in a tub surrounded with crushed ice, beat it with a whisk, at first slowly, until it represents a stiff froth, adding the caster sugar and liqueur last of all. Fill some little souffle cases, place them carefully in an ice-box charged with crushed ice and freezing salt, or transfer the bowl with contents to a charged ice-box. After one and a half or two hours it will be set and ready for serving. In this case dress the mousse by means of a spoon in a pyramidal form on a glass dish, and serve quickly. Note. — Various flavours, maraschino, kirsch, or rum liqueurs, may be introduced in place of curaçoa. 1797. Mousse au Marasquin. — 4 yolks of eggs, 1 lb. loaf sugar, 1 pint ivater, \ gill maraschino, £ gill kirschvasser, about 4 pint cream, ice and freezing salt. Put the sugar and water in a copper pan, boil up slowly, remove the scum, and boil until it becomes a syrup registering 36 degrees by the saccharometer or syrup-scale ( pese-sirop ). Beat up the yolks of eggs in a basin, stir in the hot syrup, add the two liqueurs, stir with a whisk over a stewpan of boiling water for about six minutes, taking care that the eggs do not curdle. Place the basin in a cool place, stirring the contents while cooling. Have ready a plain charlotte mould lined with white paper, add the cream, well whipped, to the mixture when cool, and fill the mould. Cover with a piece of paper, close up with a lid so as to hermetically seal the mould, bury it in a pail of crushed ice and freezing salt. Let it remain thus for at least two hours. When required for serving immerse the mould in cold water, wipe well, remove the lid, turn out on a dish covered with a folded napkin or dish-paper, remove the paper lining, and serve quickly. 1798. Pudding glace a la Reine-Claude. — Rub the fruit of eighteen stewed greengages through a sieve, add a little syrup and a few drops of spinach greening, and freeze to the usual consistency for moulding. Peel the kernels of twenty-four young green walnuts, and pound them in a mortar with eight ounces of caster sugar ; add half a pint of cream, and rub the puree through a sieve. Mix with a gill of rich custard, flavour with noyeau liqueur, and freeze in the usual manner. Line a plain ice-pudding mould with the greengage ice, fill the centre with the walnut ice, fix on the lid, wrap up in paper, and place the mould in crushed ice and salt. Keep it thus for three or four hours. Unmould, garnish the ice-shape with small cornets or gaufrettes filled with whipped sweetened cream, and a preserved strawberry on top of each. Serve immediately. 1799. JNids d’Oiseau glaces ( Birds’ Nests with Ice). — Prepare some nougat, roll it out on a marble slab, and shape into a birds’ nest, using a nest-mould for this purpose. The inside of the mould is oiled and the nougat is pressed in so as to take the shape, which is then turned out on a round dish. Have ready some vanilla or caramel ice cream, and fill a number of small egg-moulds with this. When moulded and set sufficiently turn them out and place the eggs in the centre of the nougat nest. Cover the whole with some freshly made spun sugar and serve at once. This is an exceedingly pretty sweet, but it requires a certain amount of skill and patience to prepare it to perfection.