Mrs. Seely's Cook Book: A Manual of French and American Cookery : with ..

Whip one pint of cream until it is like snow. Take care not to overdo it, else it will be butter. Stir in one and a half ounces of gelatine which has been dissolved in water and then strained. Add one gill and a half of genuine maraschino, the juice of one lemon, and four ounces of pounded loaf sugar. Mix well together and pour the cream into a mould previously oiled slightly with sweet almond oil. Set the mould in cracked ice, and, when the cream has become firm, invert on a dish. The mould being oUed prevents the necessity of dipping it in warm water. ^ Vanilla Bavaroise Boil one pint of milk with one-half of a split vanilla bean. Mix four well-beaten egg yolks with six ounces of sugar, add the boiling milk, and stir over a moderate fire without its coming to a boil. Remove f rom the fire, and as soon as it begins to thicken, take out the vanilla bean and stir in one ounce of gelatine which has been dissolved in a little water. When this is melted, pass the whole through a fine wire sieve and let it cool on the ice. As it commences to thicken, mix in three pinta of cream whipped and thoroughly drained. Fili a mould with this mixture, cover with a paper the same shape as the top, fasten the cover securely, and pack in ice for two or three hours. At the last moment dip the mould in hot water and invert on a cold dish. Ohooolate Bavaroise A chocolate bavaroise may be made the same as above, adding two ounces of chocolate dissolved in a little water just before the mixture is strained. Biscuit Glace Mix the yolks of eight eggs with one pint of rich cream and four ounces of powdered macaroons, ten ounces of granulated sugar, and a very little pinch of salt. Stir the whole in a stewpan over the fire until the egg is sufficiently set or is quite thick. Strain through a wet cloth, and when cool add two wine-glaases of maraschino. Freeze in the usuai way. Just before serving, stir in one-half pint of whipped cream. Fili small paper cases and sprinkle each one with powdered macaroons. Birds'-nest Pudding Make an orange jelly. Invert a moderately deep pie dish in a round earthen basin — one that will hold about two quarta. Pour the jelly into the basin, covering the pie dish. Stand it in a cool place to harden. Next cut the orange peel in very COLD PUBDINQ8, CREAMB, MEBINQUE8, AND ICE8 809 narrow strips. Boil one cup of granulated sugar in half a cup of water until it hardens when tested ; to test, drop a little in cold water. Dip the strips of orange peel in this syrup and place on greased paper to harden. Scald one pint of milk and stir in four tablespoons of corn-starch blended with a little water. Stir constantly while it boils and until it thickens, then add one-quarter of a cup of granulated sugar and flavor with vanilla. Have ready some eggshells that have been emptied from a small hole in the top, fili each one with the liquid and set away to harden. They should rest in a pan of meal or flour, so as to be upright while hardening. Have ready one pint of whipped cream. Turn the jelly out on a round glass dish, carefully remove the pie dish, and garnish around the space left by the pie dish with the strips of orange peel. Fili the space inside the strips with the whipped cream.