Paul Richards' book of breads, cakes, pastries, ices and sweetmeats

MOUSSE GLACÉ AU CHOCOLAT I quart double cream, i lb. sugar, 3 ozs. cocoa, 4 whites of eggs, vanilla flavor. Make a syrup with the sugar, cocoa, and onehalf pint of water like for Italian Meringue; add the syrup to the beaten whites and beat cold, 834. — PISTACHIO GLACÉ. flavor vanilla and mix with the whipped cream; Prepare the Maraschino Glac6 No. 831, color a fill into molds and freeze. delicate green, and add four ounces of blanched The chocolate syrup may also be added with- and shredded pistachio nuts. Fill into brick out the beaten whites, and chopped walnuts or forms between two thin layers of Orange Ice; browned almonds added. freeze and serve. 829.-COFFEE GLACÉ. 835.-NEAPOLITAN GLACfi. MOUSSE GLACÉ AU CAFÉ. MOUSSE À LA NAPOLITAINE. Make a syrup with half a cup of strong coffee Take a two-quart brick mold and fill in t, and ten ounces of sugar; add to this four beaten even layers: bottom. Vanilla Glacé; Etre, whites of eggs; cool and mix with one quart of berry or Raspberry Glacé; top most, double cream, whipped and drained; fill into Glacé. Seal the mold with some butter sealed molds and freeze. in ice and salt for three hours. A less troublesome way, is to sweeten the slices. *^V ' drained whipped cream with ten ounces of 836.— MARRON GLACE. powdered sugar, and flavor with coffee extract. Prepare the Vanilla Glacé No. 826. Take two 830.— COFFEE EXTRACT FOR CREAMS ounces of preserved chestnuts and two ounces of AND GLACfeS. browned and candied almonds; cut the chestnuts Take one pound of fresh roasted and finely- in small pieces, add the almonds and ground coffee; put into a granite pot with one some sherry wine to the whipped cream, quart of boiling water. Cover closely and let in- 837.— BISCUIT MARTIN. fuse and simmer down to one pint. Strain and Add to the Biscuit Glacé some finely-chopped press well through a cloth; add half a pint of maraschino; add the juice of two oranges proof alcohol, and preserve in a bottle. and the grated rind of one; flavor with brandy Another way, is to macerate one pound of fresh- j freeze ^ ground coffee in one quart of proof alcohol for , two weeks, filter and pu' away for use. Chicory 838.— COLUMBIA GLACE, or burnt sugar may be added for color. Prepare the Pistachio Mousse and a plain . Vanilla Mousse. Add to the Vanilla Mousse a 831.-MARASCHINO GLACfi. fairly good macedoine of fruit. Take a two-quart Prepare same as ior the Vanilla Glac^; sweeten ^rick or melon form. Line the melon form with with four ounces of powdered sugar and one- j^e pistachio, and fill the centre with the fruit quarter pint of Maraschino Liquor. mousse. The brick form may be filled bottom For other Cordials, as Curasao, Anisette, etc., and top pistachio, and the centre with fruit use the same preparation. Freeze for three hours, and serve in slices. Other liquors, as rum or kirschwasser. or wines other individual Glacfe may be made in comwhich contain no sugar, add ten to twelve ounces bination of different flavors and colors, decorated of powdered sugar to each quart of cream. with whipped creams, wafers, small fancy meringues 832. — MACAROON GLACfe. gnes, etc., and served in fancy paper cases. Prepare the Vanilla Glac^ No. 8z6. Dry and 839.— BISCUIT GLACfe. crush four ounces of macaroons, sprinkle with BISCUIT GLACÉ À LA VANILLE. kirschwasser and mix into the whipped cream Biscuit Glacé are similar to the Mousse Glacé. with the sugar. Freeze in brick forms and cut in They may be made in the same varieties; but they slices; or freeze in individual cases. Before are only served in cases kept icy and the mousses serving, decorate with whipped cream and fruit. ^^^ should glacé and always served in the cases 833,_MANHATTAN GLACfi witb PEACHES, in which they are frozen. Take brandy peaches or fresh fruit. Macerate Mix eight yolks of eggs with ten ounces of