Around-the-world cook book

Pour into cups or molds which have been rinsed in cold water. When it has become very cold, turn it out, and serve with cream and sugar. GERMAN FARINA PUDDING Farina, 4 ounces. Milk, 1 quart. Chopped almonds, 2 tablespoons, Grated rind of 1 lemon, Eggs, 4, Sugar, 4 tablespoons. Almond extract, 1 teaspoon, Salt, 1 salt-spoon. The yolks and whites of the eggs must be beaten separately. Beat the farina into the milk. When it begins to thicken, add the grated lemon-rind, chopped almonds, sugar, salt, and the almond extract. When sufficiently thickened, take from the fire, stir in the yolks of the eggs, and then the beaten whites. Put into a mold, and let it get firm. Serve with raspberry, or any fruit sauce. CREAM CHOCOLATE Unsweetened chocolate, 2 tablespoons, Eggs, 2, Cream, % cup, Milk, 14 cup. Granulated sugar, 4 heaping tablespoons, Salt, vanilla, and cinnamon. Cook the sugar and chocolate together with 4 tablespoons of hot water, till it becomes a smooth shiny paste. Let it boil hard, but be careful that it does not scorch. Add the cream, reserving back 1 tablespoon which will later be used to add to the egg-yolks, to prevent their curdling. Also add a quarter of a cup of milk, and stir it in until it boils. Set it over a hot-water pan, and add the eggs very carefully, using the reserved cream, and stirring fast all the time After it thickens, which will be almost immediately, stir in the beaten whites of the eggs, lightly and gently. Then cover, and leave it over the hot-water pan 10 minutes longer, until light and spongy. Sprinkle powdered sugar over the top, and serve with cream. ALMOND BLANCMANOE Powdered gelatin, li/^ heaping tablespoons. Milk, 2 pints. Sugar, 3 tablespoons, Almond extract, V2 teaspoon. Dissolve the powdered gelatin in a half pint of the milk, add the sugar, the almond extract and the remaining pint and a half of milk. Strain into a basin, stirring occasionally until cool, then pour into a wet mold, and set off in a cool place. Turn it out when firm, and serve with cream. ALMOND VELVET CREAM Gelatin, 1/4 box, Milk, 2 pints, Eggs, 3, Sugar, % cup, Vanilla and almond extracts. Soak the gelatin in a cup of the milk for 1 hour. Heat a pint of the milk in a double boiler. Beat the eggs and two-thirds of a cup of sugar together, add a half pint of the cold milk, and then mix this with the scalded milk in the double boiler. Stir and cook 5 minutes, remove from the fire, and flavor with the almond and vanilla extracts. Then add the gelatin. Stir until it dissolves in the hot milk, then strain into molds and set away to cool. Serve with sugar and cream. TUNIS FRUIT CREAM Cream, 1 pint. Dates, 1/^ cup. Figs, 1/2 cup, Sherry, % cup. Cut the fruit into small pieces and stew until soft, in just enough water to cover it. When cool, put it into glasses (six), and over each put 1 tablespoon of sherry. Cover with whipped cream. CHESTNUT SNOW Chestnuts, Orange-juice, Sugar, Whipped cream. Boil, shell, and blanch the chestnuts and pound them in a mortar, moistening them from time to time with orangejuice. To each pint of chestnut-pulp, add 4 tablespoons of whipped cream, and 1 tablespoon of sugar. Place them in sherbet cups, and garnish with split chestnut-meats.