Boston Cooking-School cook book

Scald milk with gelatine, add sugar, pour slowly on egg yolks, slightly beaten. Return to double boiler and cook until mixture coats spoon, stirring constantly. Remove from heat, add salt, flavoring, and egg whites. Turn into individual molds, first dipped in cold water, chill, and serve with cream or orange marmalade or Bar-le-duc. Use 1% tablespoons gelatine for a large mold. COFFEE SPANISH CREAM (COFFEE SOUFFLE) 1% cups coffee infusion VY teaspoon salt 4% cup milk 3 eggs 24 cup sugar V% teaspoon vanilla 1 tablespoon granulated gelatine Mix coffee, milk, half the sugar and gelatine, and heat in double boiler. Add to remaining, sugar, salt, and egg yolks slightly beaten. Return to double boiler and cook until mixture coats spoon, stirring constantly. Remove from heat, add egg whites beaten until stiff, and vanilla. Mold, chill, and serve with cream, plain or whipped. MACAROON CREAM 1 tablespoon granulated gelatine Yé teaspoon salt 4 cup cold water 24 cup macaroons, dried 2 cups scalded milk and rolled 3 egg yolks, slightly beaten 1 teaspoon vanilla % cup sugar 3 egg whites Soak gelatine in cold water. Add milk slowly to egg yolks, sugar, and salt. Cook and stir over hot water until mixture coats spoon. Add gelatine and strain into bowl set in ice water. Add macaroons and flavoring, stirring until it begins to thicken; then add egg whites beaten stiff. Mold, chill, and serve garnished with macaroons. Chocolate Macaroon Cream. Scald milk with 1 square unsweetened chocolate. COLD CABINET PUDDING 1 tablespoon granulated gelatine V cup sugar Y4 cup cold water Y teaspoon salt 2 cups scalded milk’ 1 teaspoon vanilla 3 egg yolks 1 tablespoon brandy 6 mnacaroons 3 egg whites, if desired 5 lady fingers Soak gelatine in cold water, add to custard made of milk, egg yolks, sugar, salt. Strain, cool slightly, and flavor. Add egg whites beaten stiff but not dry. Place a mold in pan of ice water, pour in layer of mixture; when firm, add layer of lady fingers soaked in custard, then layer of macaroons soaked in custard; repeat, care being taken that each layer is firm before another is added. Garnish with candied cherries and angelica. Serve with whipped cream. PEACH CABINET PUDDING 1 can peaches 14 cup sugar Y% cup powdered sugar Yg teaspoon salt 2 tablespoons sherry 11% tablespoons granulated gelatine, 1 tablespoon brandy soaked in 2 cups milk 2 tablespoons cold water 3 egg yolks 3 egg whites beaten stiff Drain peaches, cut in quarters, sprinkle with powdered sugar, and pour over sherry and brandy. Make a custard of milk, egg yolks, sugar, and salt, and just before removing from fire add gelatine soaked in water. Strain, add liquor drained from peaches. Stir until mixture begins to thicken, then add egg whites. Line a mold with peaches, pour in custard, and chill. BAVARIAN CREAM 144 cups milk 14 cup cold water 2 egg yolks Vg pint cream 2 tablespoons sugar 3 tablespoons powdered sugar Few grains salt 34 teaspoon vanilla 114 tablespoons granulated gelatine 2 egg whites . Sponge cake Scald milk and add gradually to egg yolks, slightly beaten and mixed with sugar and salt. Cook over hot water, stirring constantly, until mixture thickens, then add gelatine, soaked in cold water. Strain and add egg whites, beaten until stiff. Set bowl in pan of ice water and stir, scraping from bottom and sides of pan, until mixture begins to thicken. Add cream, beaten until stiff and mixed with powdered sugar and vanilla. Line round paper cases with strips of sponge cake, using muffin rings to keep cases in shape. Fill with cream and chill. Remove from cases and garnish tops with 4 narrow strips of cake, radiating from center, and garnish center with a cube of jelly. . PINEAPPLE BAVARIAN CREAM 3 egg yolks 1% cup pineapple sirup ,