The Century Cook Book Part 105

=MAPLE PARFAIT=

This is made the same as the vanilla parfait, using maple syrup in place of the sugar syrup, and omitting the vanilla flavoring. Maple syrup may be made by adding water to maple sugar and cooking it to the right consistency.

=PARFAIT AU CAFe AND CAFe PRALINe=

Put the yolks of five eggs into a saucepan; beat them light; add three tablespoonfuls of sugar syrup and four tablespoonfuls of strong black coffee. Stir the mixture over a slow fire until it is enough thickened to make a thick coating on the spoon. Turn it into a bowl and beat it until it is cold and light. If making coffee praline, add three tablespoonfuls of praline powder (see below). Mix in lightly a pint of cream whipped to a stiff froth. If any liquid has drained from the cream do not let it go in. Turn the mixture into a mold holding three pints and pack in ice and salt for four hours.

=CHOCOLATE PARFAIT AND CHOCOLATE PRALINe=

Put the yolks of five eggs into a saucepan; beat them until light; add three tablespoonfuls of sugar syrup. Cook over a slow fire, stirring constantly until it makes a thick coating on the spoon. Turn it into a bowl; add two ounces of melted unsweetened chocolate and beat until it is cold and light. If making chocolate praline, add three tablespoonfuls of praline powder; stir in lightly a pint of cream whipped to a stiff froth. If any liquid has drained from the cream do not let it go in.

Pack in ice and salt for four hours. This makes three pints of cream.

=PRALINE POWDER=

Put one and a half cupfuls of sugar and a half cupful of water into a saucepan on the fire; stir until the sugar is well dissolved; then add a cupful of sh.e.l.led almonds and a cupful of sh.e.l.led filberts without removing the skins. Let it cook, without touching, until it attains a golden color, the caramel stage. Turn it onto a slab or oiled dish. When it is cold pound it in a mortar to a coa.r.s.e powder. Keep the praline powder in a close preserve jar ready for use.

=ANGEL PARFAIT=

Whip the whites of three eggs to a stiff froth. Put a half cupful of sugar and a half cupful of water into a saucepan on the fire. Stir until the sugar is dissolved, then let it cook slowly, without touching, to the ball, or until a little dropped into cold water will form a ball when rolled between the fingers. Pour three tablespoonfuls of the boiling-hot syrup slowly onto the whipped whites, beating constantly.

Add a teaspoonful of vanilla, or of maraschino, or of sherry, or of noyau, or any other flavoring. When the Italian meringue is cold, add a pint of cream whipped to a stiff froth. Do not let any liquid that has drained from the cream go into the mixture. Mold and pack in ice and salt for four hours.

=IMPERATRICE OF RICE PUDDING GLACe=

Boil a scant half cupful of rice in milk and water as directed for boiling rice, page 222, so each grain will be separate; but it must be quite soft, so boil it half an hour. This will make a cupful of rice when boiled. Whip half a pint of cream to a stiff froth; mix into it four tablespoonfuls of powdered sugar and one tablespoonful of noyau or any flavoring desired; mix the rice lightly with the whipped cream. Turn it into a mold, and as quickly as possible pack it; leave it in the ice and salt for three hours.

This gives about a quart of cream.

=PARFAITS OF CHESTNUTS, CANDIES, FRUITS, FRESH FRUITS, OR BERRIES=

Make a vanilla parfait as directed, page 503. When the mixture is ready to go in the mold add a cupful of boiled chestnuts, or marrons glace, or of mixed candied fruits cut into dice. Roll them in powdered sugar so each piece will be dry and separate and not sink to the bottom. Stir them in quickly and pack the mold as quickly as possible after the fruit is mixed in. When fresh fruits or berries are used crush the fruit; strain off the juice; add enough powdered sugar to the pulp to make it of the same consistency as the whipped cream. Pack in ice and salt for three hours.

=BISCUITS GLACe=

Make a syrup of one cupful of sugar and a quarter cupful of water. Beat the yolks of four eggs; add to them three quarters of a cupful of syrup and a half cupful of cream or milk. Place the mixture on the fire and cook, stirring constantly until it makes a thick coating on the spoon.

Turn it into a bowl; place it on the ice, and beat it until it is cold and quite stiff and light; then fold in lightly a pint of cream whipped to a stiff froth. If any liquid has drained from the cream do not let it go in. For flavoring infuse a vanilla bean with the syrup, or add a teaspoonful of vanilla extract, or of maraschino, or any flavoring desired, to the custard when it is taken from the fire. Put the mixture into paper boxes; sprinkle over the top some chopped browned almonds or some macaroons rolled to crumbs, and pack. Tin boxes containing a framework of shelves are made for holding individual ices while freezing, but a tin lard-pail can be used if necessary, placing a sheet of paper between each layer of boxes. Securely seal with b.u.t.ter the lid of the pail and pack in ice and salt for four or five hours.

MOUSSES

Whip a pint of cream very stiff; turn it onto a sieve to drain for a few minutes so it will be entirely dry. Return it to the bowl and whip into it lightly four tablespoonfuls of powdered sugar and a tablespoonful of curacao, of noyau, of kirsch, or of very black coffee, or a teaspoonful of any flavoring extract, or an ounce of chocolate, melted, and diluted with a little milk or cream, and flavor with a few drops of vanilla.

When a liqueur is used for flavoring less sugar is needed than with coffee, chocolate, or essences. Turn the cream into a mold and pack it in ice and salt for four hours. Garnish the dish with small iced cakes.

=FRUIT MOUSSES=

Whip a pint of cream very stiff and drain as directed above. Mix with it a cupful of any fruit-pulp, the juice drained off and the pulp mixed with enough powdered sugar to make it of the same consistency as the whipped cream; a little cochineal added to strawberry or to peach mousse gives it a better color. A little vanilla improves the flavor. Mold and pack in ice and salt for three hours.

=GOLDEN MOUSSE (Made without Cream)=

3 eggs.

3 tablespoonfuls of sherry.

1/2 tablespoonful of lemon-juice.

1 tablespoonful of syrup with the yolks.

2 tablespoonfuls of syrup with the whites.

Beat the yolks smooth; add a tablespoonful of syrup, and cook, stirring constantly until the mixture makes a thick coating on the spoon. Remove from the fire, add the sherry and lemon-juice, and beat it until it is light and cold; whip the whites of the eggs to a stiff froth; pour into them slowly two tablespoonfuls of boiling syrup cooked to the ball (see Italian meringue, page 498); add the Italian meringue to the mixture of yolks, put it into a mold, and pack in ice and salt for four hours. This mousse can be flavored with a tablespoonful of kirsch, rum, or brandy instead of sherry. A few white grapes or candied cherries laid in the bottom of the mold before the mixture is put in, makes the dish more ornamental.

WATER-ICES

Water-ices are made of fruit-juice sweetened with sugar syrup. Sugar may be used, but the result is better with syrup. The liquid mixture should register 20 on the syrup gauge, but if one is not at hand, it can be sweetened to taste.

A good way of preparing it is to make a syrup of 32 and add enough fruit juice to dilute it to 20. Freeze the same as ice-cream, and pack in salt and ice. The ices will not get so hard as creams. The following method may also be used:

=ORANGE-ICE=

Boil a quart of water and two and one half cupfuls of sugar for ten minutes; strain and add the juice of six oranges and one lemon. When cold, freeze.

=LEMON-ICE=

Add to the amount of sugar and water given above the juice of four lemons and one orange.

=STRAWBERRY-ICE=

To a quart of syrup made as given above, add a cupful and a half of strawberry-juice.

Ices may be made of any fruit used in the same proportions.

PUNCHES AND SHERBETS

[Sidenote: Serving.]