Miss Parloa's New Cook Book

by Maria Parloa

Biscuit Glacé.

Mix together in a deep bowl or pail one pint of rich cream, one-third of a cupful of sugar and one teaspoonful of vanilla extract. Put the mixture in a pan of ice water and whip to a stiff froth. Stir this down, and whip again. Skim the froth into a deep dish. When all the cream has been whipped to a froth, fill paper cases with it, and place these in a large tin box (or, the freezer will do,) that is nearly buried in ice and salt--two quarts of salt to six of ice--and is wholly covered after the cases are put in. Let these remain there two hours. Make a pint of strawberry sherbet. Put a thin layer of it on each case of cream, and return to the freezer. Let the cases stand half an hour longer, and serve. They should be arranged on a bright napkin, spread on a flat dish.

Biscuit Glacé, No. 2.

One pint of cream, whipped to a froth; a dozen and a half macaroons, three eggs, half a cupful of water, two-thirds of a cupful of sugar, a teaspoonful of vanilla extract. Boil the sugar and water together for half an hour. Beat the eggs well, and stir into the boiling syrup. Place the sauce-pan containing the mixture in another of boiling water, and beat for eight minutes. Take from the fire, place the sauce-pan in a pan of cold water, and beat the mixture until it is cold; then add the flavor and whipped cream. Stir well, and fill paper cases. Have the macaroons browned and rolled fine. Put a layer of the crumbs on the cream in the cases, and freeze as directed in the other recipe.

Chocolate Soufflé.

Two cupfuls of milk, one and a half squares of Baker's chocolate, three-fourths of a cupful of powdered sugar, two table-spoonfuls of corn-starch, three eggs, one-fourth of a teaspoonful of salt, half a teaspoonful of vanilla extract. Boil the milk in the double boiler, leaving out a third of a cupful to mix with the corn-starch. After mixing, stir into the boiling milk, and cook eight minutes. Dissolve the chocolate with half a cupful of the sugar and two table-spoonfuls of boiling water. Add to the other mixture. Beat the yolks and add them and the salt. Cook two minutes. Set in cold water, and beat until cool; then add the flavor, and pour into a dish. Beat the whites of the eggs to a stiff froth, add the remaining sugar, and heap on the custard. Dredge with sugar. Brown with a salamander or hot shovel.

Orange Soufflé.

A pint of milk, five eggs, one-fourth of a cupful of granulated sugar and three table-spoonfuls of powdered, five Florida oranges and a speck of salt. Put the milk on to boil. Beat the yolks of five eggs and whites of two with the granulated sugar. Pour the milk, gradually, over this, stirring all the while. Return to the sauce-pan, place in a basin of boiling water, and stir until it begins to thicken like soft custard. This will be about two minutes. Add the salt, and set away to cool. Pare the oranges, remove the seeds, cut up fine, and put in a glass dish. Pour on the cold custard. Just before serving beat the three remaining whites of eggs to a stiff froth, and beat in the powdered sugar. Heap this on the custard, and brown with a hot shovel or a salamander.

Surprise Soufflé.

One pint of the juice of any kind of fruit, one-third of a package of gelatine, half a cupful of sugar (unless the fruit is very acid, in which case use a little more), one pint of soft custard, ten macaroons, half a cupful of water. Soak the gelatine two hours in a little of the water. Let the remainder of the water come to a boil, and pour it on the soaked gelatine. Place the basin in another of hot water and stir until all the gelatine is dissolved. Strain this into the fruit juice. Add the sugar. Place the basin in a pan of ice water, and as soon as the mixture begins to thicken, beat with a whisk until it hardens; then place in the ice chest for a few hours. Brown the macaroons in a cool oven. Let them cool and roll them fine. At serving time put the custard in a soufflé dish. Heap the jelly on this, and cover all with the macaroon crumbs.