The Boston cooking-school cook book

cups milk Whites 3 eggs Yolk 3 eggs ½ cup sugar (scant) ¼ teaspoon salt 1 teaspoon vanilla or 3 tablespoons wine Scald milk with gelatine, add sugar, pour slowly on yolks of eggs slightly beaten. Return to double boiler and cook until thickened, stirring constantly; remove from range, add salt, flavoring, and whites of eggs beaten stiff. Turn into individual moulds, first dipped in cold water, and chill; serve with cream. More gelatine will be required if large moulds are used. Coffee Soufflé 1½ cups coffee infusion ½ cup milk ⅔ cup sugar ¼ teaspoon salt 3 eggs ½ teaspoon vanilla 1 tablespoon granulated gelatine Mix coffee infusion, milk, one-half of the sugar and gelatine, and heat in double boiler. Add remaining sugar, salt, and yolks of eggs slightly beaten; cook until mixture thickens, remove from range, add whites of eggs beaten until stiff and vanilla. Mould, chill, and serve with cream. Columbian Pudding Cover the bottom of a fancy mould with Wine Jelly. Line the upper part of mould with figs, cut in halves crosswise, which have been soaked in jelly, having seed side next to mould. Fill centre with Spanish Cream; chill, and turn on a serving dish. Garnish with cubes of Wine Jelly. Macaroon Cream ¼ box gelatine or 1 tablespoon granulated gelatine ¼ cup cold water 2 cups scalded milk Yolks 3 eggs ⅓ cup sugar ⅛ teaspoon salt ⅔ cup pounded macaroons 1 teaspoon vanilla Whites 3 eggs Soak gelatine in cold water. Make custard of milk, yolks of eggs, sugar, and salt; add gelatine, and strain into pan set in ice-water. Add macaroons and flavoring, stirring until it begins to thicken; then add whites of eggs beaten stiff, mould, chill, and serve garnished with macaroons. Cold Cabinet Pudding ¼ box gelatine or 1 tablespoon granulated gelatine ¼ cup cold water 2 cups scalded milk Yolks 3 eggs ⅓ cup sugar ⅛ teaspoon salt 1 teaspoon vanilla 1 tablespoon brandy 5 lady fingers 6 macaroons Soak gelatine in cold water and add to custard made of milk, eggs, sugar, salt; strain, cool slightly, and