Coffee Sorbet.— Pour 3 pints of boiling water over 1 cup of fine-ground coffee, cover, and let it stand 15 minutes, then strain through a napkin; add 1 cup sugar, stir till dissolved, and when cold freeze it till nearly stiff; add 1 gill of the best brandy, continue the freezing for a few minutes, and serve.
[ CUSTARD.]
Caramel Custard.— Boil 1 cup sugar with ½ cup water till the sugar begins to turn light brown, then pour it into a pudding-dish. Mix at the same time 1 quart of milk with 6 eggs, 4 tablespoonfuls sugar, 1 teaspoonful vanilla extract; pour this into the dish, set the dish in a pan of water, and bake till the custard has set. Remove and place it for several hours on ice. In serving, turn the custard out on to a dish, and serve. This custard may be put into small molds or cups and baked the same way.
Cocoanut Caramel.— Mix the whites of 8 eggs with 1½ pint of milk, ½ cup sugar, 1 teaspoonful vanilla extract, and 1½ cup fresh cocoanut; let it stand 1 hour. Place 1 cup of sugar with ½ cup water over the fire, boil until it begins to turn yellow, then pour it into 6 small bowls; spread the caramel even with a spoon so that the bowls are completely lined inside, then pour in the custard, set the bowl in a pan of water so that the water reaches halfway up the bowls, and bake till the custard is firm to the touch. When done, remove the bowls and set them in a cool place. In serving, turn the custard on to small plates, and serve.
Caramel Charlotte.— Put ½ ounce gelatin in a small bowl with ½ gill of cold water; at the same time place a small saucepan with 3 tablespoonfuls sugar over the fire, stir until the sugar is melted and has assumed a rich brown color, then add ½ pint milk; cook and stir till the sugar is dissolved, mix the yolks of 5 eggs with 3 tablespoonfuls sugar, 1 teaspoonful vanilla, and 2 tablespoonfuls cold milk; add a little of the hot caramel milk to the yolks, then add the yolks to the caramel milk, stir over the fire till nearly boiling; instantly remove, add the gelatin, stir until dissolved, then strain into a bowl, and set aside to cool. Beat 1 pint of cream till stiff, when the caramel mixture begins to thicken add it slowly to the cream while beating constantly; in the meantime fit a piece of white paper in the bottom of a charlotte mold, line the sides and bottom with thin slices of sponge cake, pour in the cream, cover the top with sponge cake the same way. Place the charlotte on ice for several hours. When ready to serve turn the charlotte on to a dish and garnish with a wreath of spun sugar or serve plain.
Strawberry Charlotte.— Prepare a strawberry fromage, No. 189, line a mold with sponge cake or lady fingers the same as in the foregoing recipe, pour in the strawberry fromage, cover with the same cake or fingers, and set on ice. When ready to serve, turn the charlotte on to a dish, remove the paper, and serve with cream, which should be sweetened with sugar and flavored with vanilla, or serve plain without the cream. In place of strawberry fromage any other kind of fromage may be used.
[ SAUCES.]
Bismarck Sauce.— Stir the yolk of 2 eggs with 1 cup of powdered sugar to a cream, add slowly ½ cup of Rhine wine, beat the white to a stiff froth, add the sauce slowly to the white while beating constantly, add last ½ cupful whipped cream. In place of Rhine wine sherry wine may be taken.
Transparent Sauce.— Mix 1 heaping teaspoonful cornstarch in a small saucepan with ¼ cup cold water, add 1 cupful boiling water and the thin peel of ½ lemon; set the saucepan over the fire, stir and boil a few minutes, then remove, add 2 tablespoonfuls lemon juice and 3 or 4 tablespoonfuls sugar, or sweeten to taste. To this sauce a few spoonfuls of strawberry or raspberry syrup or juice may be added.
Orange Sauce.— Stir the yolks of 3 eggs with 1 cupful powdered sugar to a cream, add slowly 1 cupful orange juice and 3 tablespoonfuls lemon juice; beat the whites to a stiff froth, add slowly while beating constantly the orange mixture to the whites; serve either with hot or cold puddings.