Margaret Brown's French Cookery Book

in the boiled milk; now take 3 half pints of milk, stir in 2 tablespoonfuls of chocolate and boil it; take the remaining half of the gelatine, melt it in a little milk; stir it in the chocolate; let it get cold before putting in the mould; then put in the mould the portion made first, then the second portion on top of this; set away to cool; eat with whipped cream. No. 269. FRENCH COFFEE. Three pints of water to 1 cup of ground coffee. Put the coffee grounds in a bowl, pour over it about 1/2 pint of cold water, and let stand for 15 minutes; bring remaining 2-1/2 pints water to a boil. Take coffee in bowl, strain through a fine sieve, then take a French coffee pot, put coffee grounds in strainer at top of French pot, leaving the water in the bowl. Then take the boiling water and pour over the coffee very slowly; then set the coffee pot on the stove for five minutes; must not boil. Take off and pour in the cold water from the bowl that coffee was first soaked in to settle. Serve in another pot. The French have the reputation of making the best coffee. Use 3 parts Java and 1 part Mocha. No. 270. BISCUIT GLACE. One and a half pints of cream, 12 ounces sugar, 8 yolks of eggs, 1 tablespoonful extract of vanilla; take 6 ounces crisp macaroons, pound in a mortar to dust; stir into the macaroon dust another tablespoonful extract of vanilla. Mix the cream, sugar, eggs, and extract. Place on the fire and stir this until it begins to thicken. Strain and rub through a hair sieve into a basin; put in freezer, and when nearly frozen mix in the macaroon dust and finish the freezing. No. 271. NOYEAU CORDIAL. To 1 gallon of proof spirits add 3 pounds of loaf sugar and a tablespoonful of extract of almonds. Mix well together, and allow to stand 48 hours, covered closely; now strain through thick flannel and bottle. This liquor is much improved by