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

Soak the gelatin in cold water; beat up the double cream to a firm froth. Let the milk and sugar come near the boiling point, and let cool till bloodwarm; add the gelatin; stir till well dissolved, strain and put on ice to cool; stir, and before it thickens add the flavor and the whipped cream. This sauce may be used for many cold puddings, flavored with fruit juices, vanilla, wines or extracts, chopped nuts, browned almonds, or green 443,— COLD CHOCOLATE SAUCE. iH lb. sugar, i pint water, vanilla flavor. 8 ozs. chocolate or cocoa powder. Dissolve the chocolate and sugar gradually with one pint of boiling water; let come to a boil, take off and let cool; flavor vanilla and serve. 444.— COLD SABAYON SAUCE. Make sauce No. 416 or 417, and beat cold on ice. Flavor sherry, rum or maraschino. 445.— VANILLA CREAM SAUCE. SAUCE MOUSSELINE. Beat one pint of double cream on ice till nearly firm; sweeten with four ounces of powdered sugar and flavor vanilla. For MOUSSELINE flavor with the suitable cordials, as maraschino, noyeau, etc. 446.— WHIPPED CREAM SAUCE FOR DECORATING. To obtain a firm cream which can be used for ornamenting cold puddings with bag and tube, use double cream that is a day old (new cream does not beat up well). Prepare the cream some time before it is wanted; put it in a basin and beat on ice, or in a cold place, with slow and even motion, till the beater stands in the cream, or till it can be drawn to a point. Fast beating breaks the cream, makes it curdle and get weak; a pinch of salt added assists in giving better consistency to the cream. After the cream is beaten up fim, put it on a sieve to drain for thirty minutes. To use it, beat into one quart of cream from four to six ounces of fine powdered sugar, add flavor, and use with bag and tube. The puddings may be decorated in reverse colors, using pink and white cream. 447.— HARD SAUCE. I lb, powdered sugar. 8 ozs. batter, a little mace, the grated rind and juice of half a lemon; flavor of rum, brandy or vanilla. Cream the butter and sugar till light and white, add the flavor. Fill the cream into the bag, and with the star tube lay out in little pyramids, in portion forms, on cold pie tins Grate over a little nutmeg and put on ice to harden. ' Whipped cream or the beaten whites of eggs may be added during the creaming, to make a lighter sauce. The cream fillings Nos. 128 and 129 may also be used for HARD SAUCE. HOT PUDDINGS. 448.— APPLE PUDDING, FAMILY STYLE. Peel and cut six large apples in small dice, mix with sugar and cinnamon and the grated rind of one lemon. Take one pound of bread crumbs and four ounces of currants, and mix crumbs and apples together. Cream six ounces of sugar with eight ounces of butter and six yolks of eggs; add one pint of milk and mix with crumbs and apples. Last, add the whites of six eggs beaten to a froth; fill into pudding dish, and bake to a nice color. Serve with wine or brandy sauce. 449,— VIENNA APPLE PUDDING. Take paste No. 85 and roll out into a thin sheet; cover with Apple Braise No. 32 (or use raw apples chopped very fine and mixed with sugar, currants, almonds and butter). Roll the fruit into the paste; place in a long bread pan, or coil in a round pudding pan. The pudding should about half fill the pan. Pour over the pudding some hot milk to fill the pan; put in the oven and bake, till the milk is absorbed, to a nice color Serve with Cream Sauce, 450.— ENGLISH APPLE PUDDING.