Grate half a pound of vanilla chocolate, put it in a stew-pan with half a pound of sugar, the yolks of eight eggs, and one pint of rich, sweet milk. Stir over the fire until it begins to thicken, strain through a sieve into a basin, add half a pint of whipped cream, and one and a half ounces of isinglass. Mix well and pour into a mould. Set it on ice if the weather is warm.
COFFEE CUSTARD
Boil one quart of milk with five spoonfuls of white sugar. Beat four eggs separately, throw the whites into the boiling milk for two minutes and dip them out with a skimmer as soon as they are cooked. Beat the four yolks of the eggs with half a cup of corn starch wet with a little cold milk; set it aside until you can put into the hot milk a cup of hot strong coffee; then pour in the mixed corn starch and eggs, give it a little boil and take it off. Last of all, place the pure white boiled eggs on the rich brown custard, and you have a beautiful and appetizing dessert. Serve with sponge cake. Some boil the coarsely ground coffee in the milk first and then strain it, proceeding after that as in other custards.
LEMON CHEESE-CAKES
Boil the peel of two lemons until tender, and pound them. Take half a pound of sugar, the yolks of six eggs, and one-half pound of butter. Stir all well together, and add the juice of the lemons last. Lay puff paste in your pans, fill them half full of the mixture, and bake lightly.
ORANGE CHEESE-CAKES
Boil the peel of four oranges in two waters, to take out the bitter taste. When tender, pound up with half a pound of sugar, one-quarter of a pound of butter, and the yolks of six eggs. I make these confections to use up the yolks when I have been using the whites of eggs for icing or white cake. Beat the mixture well and add the juice of the oranges; if the oranges are large the juice of two will be sufficient to make two pies. Put puff paste in your pans, fill them half full of the confection, and bake lightly.
WINE JELLY FROM SPARKLING GELATINE
Take a package of an ounce, or an ounce and a half of gelatine, pour upon it a pint of cold water, and let it remain to soften for an hour or so. When ready to make the jelly, pour on to the gelatine three-quarters of a pint of boiling water, and stir until the gelatine is dissolved; then add to it one and a half pounds of white sugar, the juice and grated rind of one lemon, and a spoonful of any essence. Then beat the whites of two eggs well, and stir briskly into the mixture; put it on a gentle fire, let it simmer slowly, take it off as soon as it boils up, then add a pint of wine and two tablespoonfuls of extract of lemon or vanilla; then strain it through a jelly bag until it runs clear. Some boil the extract and wine in the gelatine before straining, but it injures the fine flavor to do so. Boil the gelatine, the water, the sugar and eggs, and strain it; after it is clear and still warm, pour in a pint of wine and set the jelly on ice in summer, or to cool in the winter. This should give great satisfaction.
YELLOW CUSTARD JELLY FROM GELATINE