The European cookbook for American homes (from Italy, Spain, Portugal and France)

1 pint fine white wine Small piece of cinnamon bark Yi cup granulated sugar 6 egg yolks Put wine, sugar, and cinnamon into a saucepan, bring to a boil and remove from fire. Beat egg yolks until light-colored. Whip the wine into them a very little at a time. Strain into cups and poach on top of stove the same as for creme a la vanille. ORANGE FLOWER CREAM (Creme a la Fleur d' Or anger) 1 pint milk 1 ladle full of orange blossoms 3 tablespoons granulated sugar 3 egg yolks 1 egg white Bring milk and sugar to boil over fire; remove, add blossoms and cool. Beat egg yolks and egg white together and combine with cooled milk. Strain into custard cups and bake or poach. RUM CREAM (Mousse au Rhum) 1 pint heavy cream l/2 cup powdered sugar Vz cup rum Put cream in a bowl and place bowl in a pan of chopped ice. Beat cream slowly at first, then increase in swiftness until it is a firm froth. Add sugar, beating constantly. Add rum slowly, and beat 5 minutes steadily. Put in china bowl and set on ice in refrigerator. When wanted to serve drop carefully by spoonfuls on to a cold service plate, piling cream in pyramid form. Serve immediately. KIRSCH CREAM {Mousse au Kirsch) Proceed as for mousse au rhum, substituting kirsch for rum. In the same manner are prepared Maraschino, Cognac and Curacao mousses, substituting the various liqueurs for rum. VANILLA SOUFFLE (Souffle a la Vanille) 2V2 tablespoons butter 6 tablespoons granulated sugar 2x/i tablespoons flour 4 egg yolks 1 cup milk 5 egg whites 14 vanilla bean Powdered sugar Bring to a boil with vanilla bean, strain, partly cool. Melt butter in saucepan, stir in flour, gradually add milk, stirring constantly. Beat until smooth and thick, and retire to cool part of stove; beat in sugar and egg yolks until mixture is a very thick smooth cream. Remove, cool, and fold in egg whites, beaten to a stiff froth. Fill a buttered baking dish % full and bake 20 minutes in a moderately hot oven (3750 F.). Sprinkle lightly with powdered sugar and serve immediately. The French prefer their souffles tender and creamy and consider 20 minutes sufficient time for baking. SOUFFLE PRALINE Grill l/2 cup blanched almonds; caramel l/2 cup sugar; add almonds and pour on lightly oiled dish to cool. When cold, pound to a praline powder and put through a sieve. Prepare a souffle as for vanilla souffle and add praline powder before egg whites are folded in. SOUFFLE A L'ORANGE Prepare souffle as for vanilla souffle and beat in with egg yolks the thin yellow rind of 1 orange chopped fine with J4 cup powdered sugar. SOUFFLE AU CHOCOLAT Melt il/z squares of unsweetened chocolate over hot water, add 2 tablespoons boiling water and stir until smooth. Make a souffle the same as for vanilla souffle, beating in chocolate with egg yolks and sugar. Normandy APPLE MARMALADE SOUFFLE (Souffle de Pommes a la Normande) l/2 cup whipped cream i teaspoon caramel J4 cup apple marmalade *4 cup calvados (or applejack) Mix whipped cream, marmalade, and caramel. Pile on a dish, pour applejack over and light. When flame dies down, add to a souffle prepared as for vanilla souffle. CHOCOLATE MOUSSE (Mousse de Chocolat) i pound unsweetened chocolate Granulated sugar, finely sifted, Thin sugar syrup and vanilla i pint thick cream, whipped (or sucre vanille)