Scientific cooking with scientific methods

% cup claret. Boil sugar and water for ten minutes, until synip is very thick. Cool slightly, add claret and serve. Cafe Parfait. 1 cup milk. 1 cup sugar. % cup Mocha coffee. 3 cups cream that will Yolks 3 eggs.. whip. Pinch salt. Steep coffee in the hot milk, and make custard with the milk, coffee, salt and half the sugar. Add one cup cream and rest for a few moments. Strain through cheesecloth to catch all the grounds of the coffee, add remaining sugar and one cup cream, and freeze. Line mould and fill center with whipped, sweetened and flavored cream. Pack in salt and ice, and stand for three hours. Bom be Glacee. Line mould with fine colored fruit sherbet. Fill with ice-cream or charlotte russe mixture. Cover with the sherbet, pack in salt and ice, and stand for two hours. Strawberry ice and macaroon ice-cream make a good combination. Nesselrod Pudding. 1 cup French chestnuts. V^ teaspoon salt. ll<2 cups sugar. % cup pineapple syrup. G egg yolks. % pound mixed candied fruit. 2 cups milk. 1 cup blanched almonds. 1 pint cream, % cup Maraschino and sherry. Shell, blanch and cook the chestnuts until tender. Press half of them through a sieve. Blanch the almonds, and chop fine with food-chopper. Cut the candied fruit and remaining chestnuts into dice, and pour over them the Maraschino and let them stand until ready to use. Make a custard with the milk, sugar and the eggs and salt. Strain, cool, add cream, chestnuts and the almonds, and freeze. Line a two-quart mould with the mixture, and to the remaining add the diced fruits, chestnuts and sherry. Put in mould, pack in salt and ice, and let stand for two hours. Serve with whipped cream sweetened and flavored with Maraschino syrup. Garnish with Maraschino cherries. This pudding is supposed to have originated from the chef of Count Nesselrod. Strawberry Mousse. 1 box strawberries. 1X4 tablespoons granulated 1 cup sugar. gelatine. 1 quart cream. 2 tablespoons cold water. 3 tablespoons hot water. Wash, drain and cap the berries, sprinkle with sugar, and let them stand for an hour. Rub them through a sieve. Add the gelatine soaked in the cold and dissolved in the boiling water. Set in pan of ice-water and stir until it begins to thicken; then fold in the whip from the cream. Put in mould, cover, pack in salt and ice ; let stand for four hours. You can use raspberries instead of strawberries. Coffee Mousse. Make same as strawberry, using one cup of strong, freshly made boiled coffee instead of the fruit juice. Maple Parfait. Yolks 6 eggs. 1 cup hot maple syrup. y^ cup chopped nuts. 1 pint thick cream. Whip cream until stiff, beat yoll^ and pour on slowly the maple syrup. Cook until mixture thickens, cool, and fold in the whipped cream and chopped nuts. Mould and pack in salt and ice for three hours. Mousse Marron. 1 quart vanilla ice-cream. 1^/4 teaspoons granulated % cup sugar. gelatine. y^ cup water. 1% cups prepared French Whites 2 eggs. chestnuts. 1 teaspoon vanilla. 1 pint whipping cream.