European and American cuisine

Fill the cream into a form with a tube in the center, put on the cover, tie with a string, and paste a piece of buttered paper around the edge of cover. Put a layer of fine-chopped ice in an ice-cream pail, sprinkle over y^ pint of rock salt ; on top of this place the form, fill the space between form and pail alternately with ice and rock salt; cover the form completely with ice and salt ; cover the top with paper, and place the pail in a cool place for 2 hours. Shortly before serving take out the form, rinse with cold water, remove paper, set the form for a second in hot water, then wipe the form dry. Turn it on to a dish and serve. Biscuit Teutonia. — Put the yolks of 4 eggs in a double boiler, add ly^ tablespoonful sugar, 3 tablespoonfuls maraschino, and 1 tablespoonful Swiss kirsch; or add 2 tablespoonfuls Madeira or sherry wine. Place it over the fire and stir for 5 minutes or until it begins to thicken ; then remove, place it in ice water, and when cold add 1 pint whipped cream, 2 ounces powdered sugar, and 1 teaspoonful vanilla. Cover and let rest 10 minutes ; then fill the preparation into 9 paper cases, and sift evenly over the surface 2 ounces finely powdered macaroons. Put the paper boxes into a square biscuit-glacé box, and cover it tightly. Place the box in an icecream tub, cover the entire form with cracked ice and rock salt, and let freeze lYg hour. Biscuit Glacé. — Prepared the same as Biscuit Teutonia, omit« ting the macaroons. Plain Ice Cream.— Sweeten 1 quart of sweet cream with 1 cupful sugar and flavor with 2 teaspoonfuls vanilla extract, then freeze according to direction in recipe 264 of my book Desserts and Salads. Boiled Meringue. — Place a saucepan with 1 pound granulated sugar and 7^ pint cold water over the fire, boil the sugar to the fifth degree (see my book Desserts and Salads, recipe 941). Beat the whites of 5 eggs to a stiff froth, add slowly while constantly beating the boiling hot sugar, then remove the egg beater. Place the bowl with meringue in ice water, stir for a few minutes with a wooden spoon, add Y^ teaspoonful vanilla extract, cover and let stand 10 minutes. Sahnen Baissfis. — Prepare a m6ringue the same as in foregoing recipe ; lay a large sheet of white paper on a baking tin, put the meringue with a tablespoon on the paper in the shape of an egg 17s inch apart, dust with powdered sugar, and bake in a slow oven about 79 hour. Remove, and when cold lay the paper on a wet board ; after a few minutes take the shells carefully from the paper, press them with the finger to give a perfect shell shape, return to a cool oven, leaving the door ajar, to dry thoroughly ; remove and put away in a paper box. These shells may be filled with marmalade, jelly, ice cream, or whipped cream, and served as a dessert Meringue.—Sift ½ pound powdered sugar on a plate, put the whites of 3 eggs into a bowl, add a few grains oi salt, and beat until the whites are stifF ; then add 1 tablteaspoonful of the sifted sugar,eat 1 minute longer ; remove the beater, add gradually the remaining sugar while stirring the whites lightlj with a spoon. Flavor with Yg teaspoonful vanilla sugar or grated lemon rind.