cf plain cream, and add one pint of sweetened fruit juice and some color before the cream thickens. Beat and mix well and fill into forms. 621.— BLANC-MANGE WITH LIQUORS. To mixture No. 616 add suitable liquors, as sherry, rum, maraschino, noyeau, etc. 622.— BLANC-MANGE, PANACHfeE. Prepare same as Bavarian Cream No. 614, let- ting each layer set before adding the next layer. The Blanc-Manges may be made with fresh berries in season, adding the berries in layers between the cream. 623.— FRENCH CREAMS. CREMES A LA FRANCAIS. The French Creams consist of custards, which are set w-th gelatin, and made light by beating the custard on ice till the gelatin begins to set, same way as for the blanc-mange. 624.— FRENCH VANILLA CREAM. CREME FRANCAIS A LA VANILLE. 3 pints of cream, 12 ozs. of sugar, 12 yolks, i^ ozs. of gelatin. Soak the gelatin in a little cold water; beat yolks and sugar, add the cream gradually, put on the fire and stir till it thickens. Take ofi at once, add the dissolved gelatin, and strain into a basin set on ice. Add the flavor and beat con- stantly till it begins to set. Fill into oiled forms, and keep on ice till firm. Unmold and serve like blanc-mange. 623.— CHOCOLATE CREAM. CREME FRANCAIS AU CHOCOLAT. Add four ounces of chocolate to No. 624; let dissolve with the sugar before adding the cream and yolks. Serve with a border of whipped cream. 626 COFFEE CREAM. CREME FRANCAIS AU CAFfe. Add half a pint of strong coSee to No. 624. Leave out one-half pint of cream, and finish in the same manner. 627.— TORTONI CREAM. CREME TORTONI A LA FRANCAIS. Add to the vanilla cream No. 624 four ounces of crushed and browned almonds and macaroons. Fill into forms as usual, and serve with whipped cream. 628.— FRENCH CREAM WITH FRUIT. CREME FRANCAIS, MACEDOINE. Prepare the cream No. 624 without the vanilla; flavor maraschino before it begins to set on the 7° PAUL RICHARD'S BOOK OF BREADS, CAKES, PASTRIES, ICES AND SWEETMEATS. ice; add a macedoine of French fruits, consisting of apricots, cherries, angelica and pineapple cut in dice. Fill into the forms, and serve with whip- ped cream. 629.— FRENCH CREAM WITH PEACHES. CREME FRANCAIS AUX PECHES. Prepare one pint of peach marmalade No. 11. Make a cream with one quart of cream, six ounces of sugar, ten yolks and two ounces of gelatin, as in No. 624. Mix with the marmalade before it cools; beat on ice till it thickens; fill into forms and set on ice to settle. Serve in a border of whipped cream. Cream with apricots may be made in the same manner; also cream with strawberries or rasp- berries, adding one pint of crushed and sweet- ened fruit pulp and a little coloring. 630.— FRENCH CREAM with LIQUORS FRENCH CREAM with MARASCHINO. CREME FRANCAIS au MARASQUIN. The French Creams with liquors are made after the recipe No. 624, adding maraschino. Char- treuse, Benedictine, etc. 631.-WHIPPED CREAM with fruit in cases. MOUSSE AU FRUITS en caisse. I pint of double cream whipped to a firm froth, I pint of crushed fruit, i lb. sugar✪ Whipped Cream with Fruit in Cases, i^ ozs. gelatin, Soak the gelatin, mix the sugar and crushed fruit, heat lightly and add the gelatin; stir till cold, and before it sets add the whipped cream, and fill into molds or paper cases. Decorate with plain whipped cream, and serve. Strawberry, raspberry, apricot and peach mousse are prepared in this manner. A lighter kind of mousse can be made without the gelatin (for immediate use) from dry whipped cream. Take one quart of double cream, beat firm and let drain on a sieve for thirty minutes. Before serving add three-quarters of a pint of sweetened fruit pulp, and draw it lightly into the whipped cream. Chocolate, coffee, liquors and extracts may be added in place of fruits. These creams should be served at once, because they soften quickly, being without gelatin to keep them firm.

AI-modernized reading of the original text

cf plain cream, and add one pint of sweetened fruit juice and some color before the cream thickens. Beat and mix well and fill into forms. 621.— BLANC-MANGE WITH LIQUORS. To mixture No. 616 add suitable liquors, as sherry, rum, maraschino, noyeau, etc. 622.— BLANC-MANGE, PANACHfeE. Prepare same as Bavarian Cream No. 614, letting each layer set before adding the next layer. The Blanc-Manges may be made with fresh berries in season, adding the berries in layers between the cream. 623.— FRENCH CREAMS. CREMES A LA FRANCAIS. The French Creams consist of custards, which are set w-th gelatin, and made light by beating the custard on ice till the gelatin begins to set, same way as for the blanc-mange. 624.— FRENCH VANILLA CREAM. CREME FRANCAIS A LA VANILLE. 3 pints of cream, 12 ozs. of sugar, 12 yolks, i^ ozs. of gelatin. Soak the gelatin in a little cold water; beat yolks and sugar, add the cream gradually, put on the fire and stir till it thickens. Take ofi at once, add the dissolved gelatin, and strain into a basin set on ice. Add the flavor and beat constantly till it begins to set. Fill into oiled forms, and keep on ice till firm. Unmold and serve like blanc-mange. 623.— CHOCOLATE CREAM. CREME FRANCAIS AU CHOCOLAT. Add four ounces of chocolate to No. 624; let dissolve with the sugar before adding the cream and yolks. Serve with a border of whipped cream. 626 COFFEE CREAM. CREME FRANCAIS AU CAFfe. Add half a pint of strong coffee to No. 624. Leave out one-half pint of cream, and finish in the same manner. 627.— TORTONI CREAM. CREME TORTONI A LA FRANCAIS. Add to the vanilla cream No. 624 four ounces of crushed and browned almonds and macaroons. Fill into forms as usual, and serve with whipped cream. 628.— FRENCH CREAM WITH FRUIT. CREME FRANCAIS, MACEDOINE. Prepare the cream No. 624 without the vanilla; flavor maraschino before it begins to set on the ice; add a macedoine of French fruits, consisting of apricots, cherries, angelica and pineapple cut in dice. Fill into the forms, and serve with whipped cream. 629.— FRENCH CREAM WITH PEACHES. CREME FRANCAIS AUX PECHES. Prepare one pint of peach marmalade No. 11. Make a cream with one quart of cream, six ounces of sugar, ten yolks and two ounces of gelatin, as in No. 624. Mix with the marmalade before it cools; beat on ice till it thickens; fill into forms and set on ice to settle. Serve in a border of whipped cream. Cream with apricots may be made in the same manner; also cream with strawberries or raspberries, adding one pint of crushed and sweetened fruit pulp and a little coloring. 630.— FRENCH CREAM with LIQUORS FRENCH CREAM with MARASCHINO. CREME FRANCAIS au MARASQUIN. The French Creams with liquors are made after the recipe No. 624, adding maraschino. Chartreuse, Benedictine, etc. 631.-WHIPPED CREAM with fruit in cases. MOUSSE AU FRUITS en caisse. I pint of double cream whipped to a firm froth, I pint of crushed fruit, i lb. sugar, i^ ozs. gelatin, Soak the gelatin, mix the sugar and crushed fruit, heat lightly and add the gelatin; stir till cold, and before it sets add the whipped cream, and fill into molds or paper cases. Decorate with plain whipped cream, and serve. Strawberry, raspberry, apricot and peach mousse are prepared in this manner. A lighter kind of mousse can be made without the gelatin (for immediate use) from dry whipped cream. Take one quart of double cream, beat firm and let drain on a sieve for thirty minutes. Before serving add three-quarters of a pint of sweetened fruit pulp, and draw it lightly into the whipped cream. Chocolate, coffee, liquors and extracts may be added in place of fruits. These creams should be served at once, because they soften quickly, being without gelatin to keep them firm.

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Whipped Cream with Fruit in CasesFrench Vanilla CreamChocolate CreamCoffee CreamTortoni CreamFrench Cream with Peaches

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