The Worcester domestic science school's one year course laboratory cook book

Whip one pint cream and stand it aside to drain. Scald 1 pint milk, remove from fire, turn it slowly on yolks which have been beaten with sugar, and salt to a cream. Return to fire to set egg. Add soaked gelatine and flavoring. When gelatine is dissolved, strain. Cool. Whip with Dover egg beater, fold in whipped cream. Turn in mould. Avoid using cream which has turned to liquid. PINEAPPLE MOUSSE. 1 cup pineapple 14 cup cold water 1 cup sugar 1 jar cream i/4 cup cold water beaten stiff 2 T. gelatine 2 egg yolks Hydrate gelatine in y± cup water. Scald pineapple. Make syrup of sugar and water; cook until it hairs. Beat egg yolks, cool syrup slightly, add dissolved gelatine, pour syrup on yolks, beat, add pineapple and when cold fold in cream. Pack in ice and salt. CHOCOLATE MOUSSE. Yolks 2 eggs y2 cup cold water 1 T. gelatine 2 sq. chocolate. y4 cup cold water iy2 cups cream 1 cup sugar Hydrate gelatine. Mix sugar with y> cup water. Cook until it hairs. Beat eggs slightly, beat cream. Turn syrup mixture slowly on eggs, beating all the time. Add gelatine. Melt chocolate and add to this mixture. Beat until cold, then fold in cream. Chill. JELLY JUMBLES. 1 egg 3 T. sour milk 1 cup sugar V2 t. soda 14 cup butter Pastry flour to roll Cream butter, add sugar, egg well beaten. Sift soda into sour milk. Add milk alternately with flour. Koll thin. Cut in two layers. Spread one-half with jelly, on other half cut 3 rings. Put layers with openings on top of jelly layer. Moisten edges, press together, bake. COFFEE ICE CREAM. 21/2 C. milk 1/2 C. coffee 1 14 C. sugar V8 t. salt 2 egg yolks 1 jar cream Scald milk with coffee, mix sugar, eggs and salt together, pour milk over. Cook as for custard. MACAROON CREAM. 1V2 T. granulated gelatine 1-3 C. sugar 14 C. cold water % t. salt 2 C. scalded milk 2-:* C. pounded macaroons 3 egg whites 1 t. Vanilla 3 egg yolks Soak gelatine in water, make custard of milk, eggs, sugar and salt. Add dissolved gelatine, add macaroons and flavoring, stirring until it thickens, then add whites of egg beaten stiff. Mould. Sugar Cookery— Confections Sugar tests. Small thread, 215° F. rr t . Soft ball, 238° Large thread, 217° Hard ball, 248° Pearl, 220° Small crack, 290° Large pearl, 222° Crack, 310° The blow, 223° Caramel, 350° The feather, 232° GENEEAL DIEECTIONS FOE MAKING FONDANT. Fondant, the haws of all French candy, is made of sugar and water boiled together with a small quantity of cream of tartar to prevent sugar from granulating, to soft ball, 238 degrees F. If the temperature rises above 238 degrees, add cold water at once to reduce the temperature. Use coarse granulated sugar. Confectioners use a candy sugar. The cream of tartar if dry must be added before the sugar begins to boil; if put in afterwards the cream of tartar must be made thin with water. If acid is used in making fondant, there will be no glaze. Always have plenty of water in making fondant. The smaller the quantity made the more water is needed and the more acid. If a cover is used on the kettle, no granulation will form around the edge; the cover need only be kept on at first, until the thermometer is used. Fondant may be made without acid.