The table

Place it in a tin pan filled with water to half the height of the mold, and place in a very moderate oven for forty-five minutes. When of a good golden color remove, and cool for at least two hours. Turn it on a dessert-dish, and serve with its own juice. 1253. Creme en Mousse au Cafe. — Take a pint of whipped cream as for No. 1254, add three tablespoonfuls of coffee essence (No. 1263), and beat well together for five minutes. Transfer it to a china bowl, and put it in a cold ice-box. When ready to serve, use a spoon to drop the cream carefully upon the centre of a cold, round dessert-dish, keeping it as high as possible, shaping it into a pretty, artistic dome. Send immediately to the table. 1254. Whipped Cream a la Vanille. — Put a pint of sweet cream into a basin. Have a tub or large dish-pan containing chopped ice and a little water, and lay the basin on top. With a soft wire egg-whip beat the cream slowly at first, and increase in swiftness until it is a firm froth. Sweeten with two ounces of powdered sugar, and add a teaspoonful of vanilla flavoring, beating constantly. Let it rest, and use when needed. Remove all the superfluous milk which may be found with the cream, before using it. 1255. Creme en Mousse au Rhum. — With a pint of fresh, sweet cream proceed as for No. 1254, adding a gill of rum, and beating well together for five minutes. Transfer it into a china bowl, and place in the ice-box until ready to use. When serving, have a cold dessert-dish, and with a wooden spoon drop the cream carefully into the centre of the dish, keeping it piled high as possible so to give it a pretty dome form, and send to the table immediately. 1256. Creme en Mousse an Kirsch. — Proceed as for No. 1255, only substituting a gill of kirsch for the gill of rum ; serve in the same manner. 1257. Creme en Mousse au Maraschino. — Prepared the same as creme en mousse au rhum (No. 1255), substituting a gill of maraschino for the rum. 1258. Creme en Mousse au Cognac.— The same as for No. 1255, adding a gill of cognac instead of the rum, but serving the same way. 1259. Creme en Mousse au Curacao. — Substituting a gill of curacao for a gill of rum, and proceeding precisely the same as for No. 1255. 1260. Creme en Mousse. — To be prepared exactly the same, Only using a gill of any other liquor desired, and serving the same as No. 1255. 1261. Charlotte Russe a la Creme. — Take six small, round charlotte russe molds two and a half inches high, three inches in diameter at the top by two at the bottom. When thoroughly cleaned, line them with biscuits a la cuillere (No. 1231), cut them in two, and should they be higher than the mold, trim them off to the edge. Pour the whipped cream (No. 1254) into a pastry-bag (No. 1079), and fill up the molds. Turn them over onto six dessert-plates, spread a little more cream on the top of each, and cover them each with one macaroon (No. 1210). Dress the rest of the cream nicely around the plates, and serve. 1262. Charlotte Russe au Cafe. — Line and prepare six small charlotte- molds as for the above (No. 1261), adding to the whipped cream two tablespoonfuls of coffee essence (No. 1263). Beat thoroughly together for two minutes, then fill the molds, and serve as for the above.