Pan-Pacific cook book

Strain a gallon of very fresh and rich milk into an enameled milk pan, about five inches deep. Let it stand for twelve hours in summer, or twenty-four hours in winter ; then place the pan on a cool part of the stove and heat very slowly to from 170 to 190 degrees — it should take about twenty minutes. A popular test of the right degree of heat having been reached is the division of the cream, forming a ring on the surface of the milk. Let it stand in a cool place for twenty-four hours in winter, or half that time in summer; then skim the cream and keep in a stone crock. 504. DRESDEN CHOCOLATE PUDDING Mix together two cups of soft bread crumbs, four large tablespoons of sugar and two squares of chocolate grated. Put in a shallow pan, well buttered, and bake long enough to melt the chocolate entirely. Serve in paper boxes or ramekin dishes, covered with whipped cream sweetened and flavored. 505. FRAMBOISINE Toast six thick slices of bread, spread them thickly with butter and place in a pudding dish in layers. Sweeten two baskets of raspberries wfith a cup of sugar, bring to the boiling point and rub through a sieve; then pour the juice over the bread. Bake about twenty minutes and serve with cream. Currants or any kind of berries can be used in the same way. 506. FRANGIPANE— FRENCH Beat two eggs together and beat in two tablespoons of sifted flour. Add slowly a pint of well sweetened milk, a half teaspoon of almond extract, two tablespoons of brandy and six powdered macaroons. Turn into a double boiler and stir until it thickens. Use as a filling for cakes, tarts, etc. To use for pudding pour it over any kind of preserved fruit in a pudding dish and bake until brown in a moderate oven. Serve cold. 507. GATEAU MALAKOFF— FRENCH Break half a pound of blanched almonds into small pieces, powder them with sifted sugar and brown lightly in the oven ; then pound fine in a mortar. Cream a quarter of a pound of fresh butter with half a pound of powdered sugar for twenty-five minutes, then mix well with the almonds. Have ready two cups of rich custard, chilled. Add this very slowly and carefully to the other ingredients. Line a plain mould with long lady fingers, bottom and sides, and pour the mixture in. Stand in a cool place — not on ice — for six hours for the custard to stiffen ; then unmould and serve. 508. GOOSEBERRY FOOL— ENGLISH Boil two pounds of green gooseberries with a cup of water and half a pound of sugar until soft enough to pass through a sieve. While still warm add another cup of sugar and stir until dissolved. Now fold in a pint of thick cream and chill. Strawberries and raspberries can be cooked in the same way. 509. GORUFLOT A LA CANNES Break four eggs into a double boiler ; add three-quarters of a cup of sugar and beat with an egg beater until the mixture is quite warm ; remove from the fire and beat until cold. When cold and very thick, stir in lightly half a cup of sifted flour, and four tablespoons of dessicated cocoanut. Pour into a mould, place in a pan of hot water and bake for an hour. When cooked, turn out on a sieve to cool over night. The next day soak it either in lemon juice, sugar and water, or in a little wine. Serve with sauce (No. 480). 510. HUEVOS CHIMBOS (ROYAL EGGS)— CHILEAN