—Put in a copper sugar-pan three ounces of granulated sugar with half a gill of cold water. Toss the pan briskly to melt the sugar well; then place it on the stove, and let it boil slowly until it becomes a light brown color. If a moderate fire, it will require four minutes, but if a brisk one only two will suffice; this will now be a caramel. Take a pudding-mold holding one quart; line the interior with all the caramel, holding the mold in the left hand, and spreading it evenly all round. Put the mold in a cool place, and let it become thoroughly cold. Have one pint of milk in a bowl; break in four eggs, add a quarter of a pound of powdered sugar and a teaspoonful of lemon essence. Beat well for five minutes; strain through a sieve into another bowl, and fill the mold with this cream. Place it in a tin pan filled with water to half the height of the mold, and place in a very moderate oven for forty-five minutes. When of a good golden color remove, and cool for at least two hours. Turn it on a dessert-dish, and serve with its own juice.
1253. Crême en Mousse au Café.
—Take a pint of whipped cream as for [No. 1254], add three tablespoonfuls of coffee essence ([No. 1263]), and beat well together for five minutes. Transfer it to a china bowl, and put it in a cold ice-box. When ready to serve, use a spoon to drop the cream carefully upon the centre of a cold, round dessert-dish, keeping it as high as possible, shaping it into a pretty, artistic dome. Send immediately to the table.
1254. Whipped Cream à la Vanille.
—Put a pint of sweet cream into a basin. Have a tub or large dish-pan containing chopped ice and a little water, and lay the basin on top. With a soft wire egg-whip beat the cream slowly at first, and increase in swiftness until it is a firm froth. Sweeten with two ounces of powdered sugar, and add a teaspoonful of vanilla flavoring, beating constantly. Let it rest, and use when needed. Remove all the superfluous milk which may be found with the cream, before using it.
1255. Crême en Mousse au Rhum.
—With a pint of fresh, sweet cream proceed as for [No. 1254], adding a gill of rum, and beating well together for five minutes. Transfer it into a china bowl, and place in the ice-box until ready to use. When serving, have a cold dessert-dish, and with a wooden spoon drop the cream carefully into the centre of the dish, keeping it piled high as possible so to give it a pretty dome form, and send to the table immediately.
1256. Crême en Mousse au Kirsch.
—Proceed as for [No. 1255], only substituting a gill of kirsch for the gill of rum; serve in the same manner.