The pudding and pastry book

and vanilla and put in the freezer. When nearly firm add the fruit, cream and maraschino (this may be omitted). Beat well together and leave until frozen. Garnish with angelica and candied cherries. Parfait (Chocolate) 1 pint milk 10 yolks h lb. powdered sugar f lb. chocolate 1 dessert-spoon vanilla b pint cream Make a custard of the milk, yolks and sugar (see p. 15). Melt the chocolate with a very little water. Add it to the custard. Put through a o fine sieve. Stir over ice till cold. Add the whipped cream and beat well together. Pack in ice and leave two hours. Parfait (Coffee) 1 pint cream 1 cup powdered sugar b cup strong clear coffee Mix together. Whip on ice. Take off the froth and put into a freezer or mould. Do not touch it. Leave for two hours. The Pudding and "Strawberry Cream | lb. sugar 1 pint water 1 quart strawberries ^ pint whipped cream Boil the sugar and water for half an hour. Add the strawberries. Simmer gently for quarter of an hour. Take off the fire and cool. When cold put in a freezer and stir occasionally till frozen. When frozen stir in the cream, which can be slightly sweetened. Strawberry Mousse 1 lb. strawberries 1 cup powdered sugar It? pints cream Crush the strawberries and put them through a fine hair sieve. Put in an enamelled sauce-pan with a little sugar and stir continually over the fire till well mixed. Pour into a basin and set it on ice, stirring until it is cold. Whip the cream with the rest of the sugar. Mix with the fruit. Line a mould with paper. Fill it. Cover it with a round of paper and a lid, which should be sealed with a paste made of flour and water. Pack in ice and leave for an hour. Pastry Book Vanilla and Chocolate Souffle 16 yolks of eggs 1 cup syrup 1 cup water 1 dessert-spoon vanilla 1 pint whipped cream Chocolate Beat the yolks, syrup (see p. 151) and water together thoroughly. Pass through a fine sieve. Put into a double boiler. Stir until thick but do not let it boil. Warm a bowl. Pour the custard into it. Add the vanilla. Beat for five minutes. Stir in the whipped cream and pour into a large mould. Pack in ice and leave for two hours. Uncover the mould and pour on to it a cup of cold melted chocolate flavoured with a little vanilla. Replace the cover and leave another two hours. Cream Ice Enclosed in a Hot Souffle Make a souffle of the required flavour in a large souffle dish. Have ready a cream ice, frozen stone hard, about four inches less in diameter than the souffle dish. When the souffle is nearly baked, take it out of the oven, remove L 161 The Pudding Book the brown top, and a little of the soft centre. Put in the ice, cover with the soft mixture and the brown cover and put back into the oven for a few moments. Considerable deftness and great quickness are necessary if this sweet is to be successful. Sugars VAGE Coloured Sugars . 164 Orange and Lemon Sugar . 164 Sugared Fruits Coloured Sugars On to some powdered sugar drop a few drops of any colouring. Stir well and quickly so that the sugar may be evenly coloured. When dry, crush between paper if necessary. Keep in a tin in a dry place. Orange and Lemon Sugar ^ lb. loaf sugar 3 oranges or lemons