Scientific cooking with scientific methods

Soak gelatine in cold water, dissolve in boilingwater ; add sugar, lemon and strawberry juice and pulp. Chill in ice-water. When thick, beat with wire whip until frothy. Add whites of eggs beaten stiff, and fold in the cream whip. Turn mixture in mould smoothly and evenly, chill, and turn on serving-dish. Use large berries split in halves to decorate the sponge, and some strawberry leaves and the whole berries for the plate. This is a pretty strawberry dessert. Bavarian Cream. Grated rind and juice 1 tablespoon granulated i/o lemon. gelatine. % cup white wine. 2 tablespoons cold water. % cup sugar. 2 eggs. Turn lemon, wine, sugar and yolks of eggs into saucepan, and stir briskly over fire until mixture thickens. Add gelatine soaked in the cold water, then pour over the whites of eggs beaten stiff. Place in pan of ice-water and beat until stiff' enough to hold its shape. Line mould with lady-fingers. Turn in cream, and chill. Strawberry, orange or red raspberry juice can be used instead of the wine. Pineapple Bavarian Cream. 2 tablespoons granulated 1 can grated pineapple. gelatine. % cup sugar. Yii cup cold water. 1 tablespoon lemon juice. 1 quart whipped cream. Soak gelatine in cold water. Heat pineapple, and add sugar, lemon juice and the soaked gelatine. Chili in pan of ice-water, stirring constantly. When it begins to thicken, fold in whipped cream, mould and chill. Caramel Custard. 4 cups scalded milk. I/2 cup sugar. 6 eggs. Vi teaspoon salt. Put sugar in frying-pan. Stir constantly, over hot part of the range, until melted to a syrup of a light brown color. Remove at once and add to the milk, using care that the milk does not bubble up and run over, as it is liable to do on account of the great heat of the sugar. As soon as the sugar is melted in milk, add the mixture gradually to the slightly beaten eggs. Add salt, and flavoring, and strain all into a buttered mould. Bake in slow oven, with mould resting in water until firm. Chill and turn on serving-dish, and pour over a caramel sauce. Caramel Sauce % cup sugar. Vii cup boiling water. Prepare sugar in frying-pan as for caramel custard. Add water, simmer ten minutes, and cool. Pour over the custard when it is unmoulded, and sprinkle over all some finely chopped almonds. — Miss Parloa. Baked Custard. 4 cups scalded milk. V2 cup sugar. 6 eggs, beaten slightly. 2 teaspoons vanilla. Pinch of salt. Beat eggs slightly. Pour on scalded milk slowly, flavor, and strain into buttered mould. Set in pan of hot water, and bake in slow oven until firm, which can be determined by drawing a knife through custard; if knife comes out clean, the custard is done. You can bake this in custard cups if you desire. Boiled Custard. Yolks 4 eggs. H cup sugar. Pinch salt. 1 teaspoon vanilla. 2 cups hot milk. Slightly beat the eggs, add salt and sugar, and pour on gradually the hot milk. Cook in double boiler until it coats the spoon as thick as cream. Remove at once, strain, chill and flavor. Too long cooking will cause it to curdle. Apple Snow. Whites 4 eggs. 1 cup apple pulp. Powdered sugar.