Boston Cooking-School cook book

2 cups heavy cream Brown sugar (about 14 cup) 4 eggs, slightly beaten 14 teaspoon salt Scald cream. Mix eggs, 14 cup sugar, and salt. Add cream slowly. Return to double boiler and cook 5 minutes, beating constantly with electric beater or rotary beater. Pour into serving bowl. Cool. Sprinkle evenly with sugar, sifted free from lumps. Brown and melt with salamander to make thin glaze over soft custard. Hold salamander close to surface and reheat as necessary. ‘To heat salamander, place over gas flame and heat slowly. Créme Briilée Has a Smooth, Thin Glaze over a Rich Creamy Base WINE CREAM YZ cup sugar 2 egg yolks aN Grated rind and juice 14 lemon 2 ege whites, beaten until stiff 4 cup sherry Mix sugar, lemon rind and juice, and egg yolks. Add wine. Gook over hot water in thick bowl until thick and frothy, stirring constantly with wire whisk. Pour over egg whites and beat until thoroughly blended. Pour over sponge cake or lady fingers. ZABAGLIONE 4 egg yolks 2 tablespoons Marsala wine 2 tablespoons powdered sugar Beat egg yolks with sugar until thick and lemon-colored. Put in heavy, round-bottomed bowl and set over boiling water. Beat constantly with electric beater or rotary hand beater, adding wine little by little, until mixture is beginning to hold its shape but still is smooth. Remove from heat and pile immediately into thick cups or dessert glasses, heated. Serve warm or very cold with simple wafers, not very rich or sweet. Serves 2 or 3. Zabaglione Is a Famous Italian Dessert With Pears. Peel firm, slightly underripe pears. Leave on stems. Steam until tender but still firm. Arrange on large serving platter. Pour over Zabaglione and chill until ice cold. If fresh pears are not available, use whole canned pears, thoroughly drained. IRISH MOSS BLANCMANGE 34 cup Irish moss V4 teaspoon salt 4 cups milk 11% teaspoons vanilla Soak moss 15 minutes in cold water to cover, drain, pick over, and add to milk; cook in double boiler 30 minutes (the milk will seem but little thicker than when put on, but if cooked longer, blancmange will be too stiff). Add salt; strain, flavor, and strain into individual molds first dipped in cold water. Chill, remove from molds, serve with sugar and cream, or thin slices of banana, canned figs in sirup, or other fruit. Chocolate Blancmange. Melt 114 squares chocolate, add 14 cup sugar and /4 cup boiling water, stir until smooth, and add to mixture just before taking from fire. Serve with sugar and cream. BLANCMANGE OR CORNSTARCH PUDDING 134 cups scalded milk \4 teaspoon salt 3 tablespoons cornstarch 4 cup cold milk 14 cup sugar 1 teaspoon vanilla 2 egg whites, beaten until stiff (if desired) Mix cornstarch, sugar, and salt, dilute with cold milk, add to scalded milk, stirring constantly until mixture thickens, afterwards occasionally; cook 15 minutes in double boiler. Cool slightly. Add flavoring and egg whites, mix thoroughly, mold, chill, and serve with Yellow Sauce (p. 617), or Chocolate Sauce (p. 606). Chocolate Cream. Scald milk with 2 squares unsweetened chocolate. Beat until smooth. Fold in egg whites. Serve with cream, plain or whipped, or fold in 4% cup heavy cream, whipped. Coconut Pudding. Add 1% cup shredded coconut to scalded milk. Butterscotch Pudding. Omit white sugar. Melt 1 tablespoon butter, add 1 cup brown sugar, cook and stir until sugar melts. Add slowly to hot milk and stir until well blended. Pineapple Pudding. Just before molding, add 34 cup crushed pineapple. MAPLE NUT PUDDING 14% cups brown sugar Yq cup cold water 2 cups boiling water 3 egg whites, beaten until stiff 1% cup cornstarch ; 14 cup English walnut meats Few grains salt