The art of German cooking and baking

% lb. of sugar 5 layers or % package of white Juice and rind of 1 lemon gelatine 3 tbsps. of arrack Preparation: The yolks of eggs and sugar are stirred ^ hour, then add the grated rind and juice of 1 lemon and the arrack. Dissolve the gelatine in warm white wine, stir unti cold and strain before mixing with the other ingredients. Adc the whites of eggs beaten to a froth, place on ice or prepare a day before serving. Turn it out on a platter. No. 83— RUSSIAN CREAM. Quantity for 6 Persons. 6 eggs % cup of sugar 2 tbsps. of rum Preparation: Yolks of eggs and sugar are beaten for 1! minutes, add tihe rum, then the beaten whites of eggs. Serve in glass dishes. No. 84— ORANGE CREAM PREPARED COLD. Quantity for 6 Persons. 5 eggs 2 tbsps. lemon juice % lb. of sugar 4 layers or 1/3 package of white gelatine Grated rind of % orange 8 tbsps. of orange juice Preparation: The yolks of eggs and sugar are beaten i/^ — 268 — hour, add the gelatine dissolved in the orange juice, and strained. Then add the lemon juice, grated orange rind and the beaten whites of eggs. Put into glass dishes and set to stiffen. No. 85— COLD LEMON CREAM. Quantity for 6 Persons. The preparation is the same as given under No. 84, Orange Cream Prepared Cold. Instead of 8 tablespoonfuls of orange juice and rind, take the same quantity of lemon juice and rind. No. 86— COFFEE CREAM PREPARED COLD. Quantity for 6 Persons. The preparation is the same as given under No. 84, Orange Cream Prepared Cold. Instead of the juice of oranges, the juice of lemons and the rind, take % pt. of coffee extract in which you dissolve 1 tablespoonful of cocoa. No. 87— CHOCOLATE CREAM PREPARED COLD. Quantity for 6 Persons. The preparation is the same as given under No. 84, Orange Cream Prepared Cold. Instead of the juice of oranges, the juice of lemons and the rind, take 1/10 lb. of bitter chocolate or cocoa dissolved in i/4 cup of water and 1 teaspoonful of vanilla. No. 88— CHOCOLATE CREAM. Quantity for 6 Persons. Vi lb. of chocolate 6 layers or scant % package of % lb. of sugar white gelatine 1 pt. of water 4 eggs 1 tsp. of vanilla Preparation : The chocolate is dissolved in 1/4 pt._of water and the gelatine in the other % pt., mix the two. Add sugar and vanilla and boil this mixture ^ minute. Take from the fire and add the yolks of eggs, a little later the whites of eggs beaten to a froth. Rinse a mold with cold water, put in the mixture to stiffen, turn it out and serve with a vanilla sauce. No. 89— CHOCOLATE MOUSSE. Quantity for 6 Persons. % cup of cocoa 4 layers or 1/3 package of % cup of sugar gelatine 1 tbsp. vanilla % cup of water 1 pt. of whipped cream Preparation: Dissolve the cocoa and gelatine in % cup of water on a small fire, with sugar and vanilla well mixed in. Stir until cold, add the whipped cream. Rinse a mold with cold water ; put in the mixture, close th.e dish well, pack in ice and salt and let stand several hours. When serving, dry the dish and turn the cream out on a platter. — 270 — NO. 90— VANILLA MOUSSE. Quantity for 6 Persons. 1 qt. of whipped cream 5 tbsps. of warm water 4 layers or 1/3 package of white 2 tsps. of good vanilla gelatine % lb. of sugar Preparation: The gelatine is dissolved in the warm water and strained. The sugar and vanilla are added and the whipped cream in spoonfuls. Rinse a mold with cold water, fill in the mixture, close well and pack in ice and salt for several hours. Then dry and turn out on a platter. No. 91— COFFEE MOUSSE. Quantity for 6 Persons. The preparation is the same as given under No. 90, Vanilla Mousse. Instead of vanilla, take 6 to 8 tablespoonfuls of coflfee extract. No. 92— HAZELNUT MOUSSE. Quantity for 6 Persons. The preparation is the same as given under No. 90, Vanilla Mousse. Mix in % lt>- roasted, coarsely chopped hazelnuts.