The Boston cooking-school cook book

three tablespoons sugar. Lenox Chicken 1 tablespoon granulated gelatine ¾ cup hot chicken stock ¾ cup heavy cream 1½ cups cold cooked chicken, cut in dice ½ tablespoon granulated gelatine 2 tablespoons cold water Yolks 2 eggs 1 teaspoon salt 1½ teaspoons sugar 1 teaspoon mustard ¼ teaspoon pepper 2 tablespoons lemon juice 1 tablespoon vinegar ½ cup hot cream 1½ tablespoons butter Whites 2 eggs ½ cup heavy cream 2 cups finely chopped celery Dissolve one tablespoon gelatine in chicken stock and strain. When mixture begins to thicken beat until frothy, and add three-fourths cup heavy cream, beaten until stiff, and chicken dice. Season with salt and pepper, turn into individual moulds, and chill. Soak remaining gelatine in cold water, dissolve by standing over hot water, then strain. Beat yolks of eggs slightly and add salt, sugar, mustard, lemon juice, vinegar, and hot cream. Cook over hot water until mixture thickens, add butter and strained gelatine. Add mixture, gradually, to whites of eggs beaten stiff, and when cold, fold in heavy cream beaten until stiff, and celery. Remove chicken from mould, surround with sauce, and garnish with celery tips. Rum Cakes Shape Brioche dough in the form of large biscuits and put into buttered individual tin moulds, having moulds two-thirds full; cover, and let rise to fill moulds. Bake twenty-five minutes in a moderate oven. Remove from moulds and dip in Rum Sauce. Arrange on a dish and pour remaining sauce around cakes. Rum Sauce ½ cup sugar 1 cup boiling water ¼ cup rum or wine Make a syrup by boiling sugar and water five minutes; then add rum or wine. Flûtes Shape Brioche dough in sticks similar to Bread Sticks. Place on a buttered sheet, cover, and let rise fifteen minutes. Brush over with white of one egg slightly beaten and diluted with one-half tablespoon cold water. Sprinkle with powdered sugar and bake ten minutes. These are delicious served with coffee or chocolate. Baba Cakes To one and one-half cups Brioche dough add one-third cup each raisins seeded and cut in pieces, currants, and citron thinly sliced,