Scientific cooking with scientific methods

Put gelatine to soak. Make a custard of the eggs, milk and sugar. Salt, strain, add the soaked gelatine, cool slightly, and arrange a mould in pan of ice-water. Decorate mould with candied cherries and angelica. Cover with the mixture, adding carefully with a spoon a little at a time. When mixture in mould is firm, add layer of lady-fingers dipped in the custard, then a layer of the macaroons that have been dipped in the custard. Repeat, using care to have each layer firm before adding another. Garnish with candied cherries and serve with cream. To Whip Cream. We use both thin and heavy cream in preparing desserts. It can be purchased in pints, half -pints and quarts. The heavy cream is known as double cream, and when thoroughly chilled will whip quickly. Cream should be chilled by placing it in a vessel surrounded by crushed ice and water. There are several creamwhips on the market that do the work nicely and quickly. The whip-churn is good for preparing the whip for charlotte russe, where we use the gelatine and want the large bubbles; also for the fruit sponges. Place whip-churn in bowl of chilled cream, and hold down cover with left hand, and with the right hand work the dasher, using care not to lift dasher too high or it will splatter. Stir down the first bubbles or they will be too large. After that remove the bubbles with spoon with holes in it, and place on strainer. As the cream drains through, it can be returned to bowl and W'hipped again until all is done. There will be a little left in the bowl that does not whip. Cream after whipping should be three times its bulk before whipping. Heavy cream must be whipped with a Dover egg-beater or some of the new whips at present found in the upto-date house- furnishing establishments. Sweeten and flavor all cream before whipping. To dilute cream, use one-third milk. Heavy whipped, sweetened and flavored creams are used with pastry bag and tube to decorate fancy cold desserts. Charlotte Russe. 1/2 box shredded, or 2 table- i^ cup cold water. spoons granulated, gelatine. % cup scalded cream. Whip from 4 cups thin cream. % cup powdered sugar. L.ady-fingers to line mould. IY2 teaspoons vanilla. Soak gelatine in cold water, dissolve in the scalded cream., and strain into mixing-bowl. Add sugar and vanilla. Set bowl into pan of ice-water, and stir until it begins to thicken. Then fold in the whip from cream a little at a time, making about three additions. Trim ends of lady-fingers, and decorate mould with them, leaving a little space between, turning the crust side out. Turn in mixture, chill and serve. Caramel Charlotte. 2 tablespoons granulated 2 tablespoons powdered gelatine. sugar. 1/4 cup cold water. 2 teaspoons vanilla. ^2 cup scalded cream. 6 lady-fingers. % cup sugar, caramelized. Whip from 4 cups cream. Prepare same as charlotte russe. Add the caramel sugar to the scalded cream before adding the gelatine soaked in the cold water. Line charlotte mould, and fill and chill. Strawberry Sponge. 2 tablespoons granulated 1 cup sugar. gelatine. 1 tablespoon lemon juice. % cup cold water. 1 cup strawberry juice. 1/3 cup boiling water. Whites 4 eggs. 1 quart cream whip.