Twentieth century home cook book

Whip a pint of cream until there will be but one-half the quantity left when skimmed off. Soak half a package of gelatine with half a cup of cold water; grate into it the rind of two oranges, one cup of sugar; then put the half pint of unwhipped cream into a double boiler ; pour the yolks of six eggs, well beaten, into it; stir constantly until it begins to thicken, then add the gelatine. Remove from the fire and after it stands a couple of minutes add the orange juice and sugar. Beat all together until about as thick as boiled custard ; then add the whipped cream. After mixing thoroughly, put into moulds to harden. Serve with sweetened cream. COFFEE CREAM. Soak one ounce of gelatine in a little cold water half an hour ; then place over boiling water and add one gill of strong Coffaroma coffee and one gill of sugar. When the gelatine is dissolved take from the fire ; stir in three gills of cream and put into moulds. FLOATING ISLAND. One-half package gelatine, one pint of water ; soak twenty minutes ; add two cups of sugar; set on the stove and let it come to a boil; when nearly cold add the whites of four eggs beaten stiff, the juice and rind of two lemons and pour into a mould ; turn over the form. Make a custard of the yolks of four eggs, a quart of milk and a small tablespoon of corn starch ; sweeten to taste, BOILED CUSTARD. One quart of milk, yolks of five eggs and the whites of seven (two for the meringue), six tablespoonfuls of sugar; flavor with vanilla ; heat the milk almost to boiHng ; beat the yolks very light, then stir in the sugar. Add the milk as follows : Remove the milk from the fire ; add a spoonful or two of hot milk to the eggs at a time ; beat hard ; add more and more milk as you mix ; stir in five whites whipped solid ; return to the fire and stir constantly until thick, but not until it breaks. Pour into glass cups; whip the whites of two eggs to a meringue with a heaping tablespoonful of sugar. When the custard is cold, pile a little of this upon the top of each cup. You may lay a little bright jelly upon each cup or a preserved cherry. BAKED CUSTARD. Beat the yolks of four fresh eggs at least twenty-five minutes, then add five ounces of pulverized white sugar ; then stir into the sugar and eggs one quart of rich milk; when cold, one teaspoonful of rose water, or any extract preferred. Fill the custard cups and place in a stone pan half filled with water, little warm at first — not hot. Put the pan in a rather cool oven, gradually increase to a moderate heat. In about twenty mmutes dip a teaspoon into one of the custards to see if it is firm. CHOCOLATE CUSTARD. Three ounces Baker's chocolate, three pints milk, four tablespoons white sugar, two tablespoons of brown sugar ; prepare a soft custard of the milk and the yolks of five eggs, the whites of one ; dissolve the chocolate in a cup of warm milk ; heat it to a boiling point ; when cool sweeten with brown sugar and flavor with the extract of vanilla, pour into a dish, cover with whites of five eggs beaten stiff, with a little sugar ; brown slightly ; serve cold. CHARLOTTE RUSSE, WITH PINEAPPLE. Peel and cut a pineapple in slices ; put with the slices in a stewpan half a pound of fine white sugar, half an ounce of patent gelatine and half a teacupful of water ; stew slowly until very tender ; carry through a sieve ; put upon ice ; stir it well. Just as it is upon the point of setting, add a pint of cream well whipped ; mix it well and pour into a mould lined with sponge cake or lady fingers. CHARLOTTE RUSSE.