Iced Chocolate.—Break in pieces about four ounces of chocolate, and set it on a slow fire in a tin pan, with two tablespoonfuls of water; when melted take it from the fire, add a gill of warm water, and work it with a spoon for five minutes; then mix it with the same volume of syrup of sugar at 30°, freeze and serve. The syrup is used when cold.
Iced Tea is made as iced coffee.
Sweet Jellies—Wine Jelly.—Soak two ounces of gelatin in a gill of cold water for about half an hour. Put in a block-tin saucepan three eggs and shells, three ounces of sugar, one quart of cold water; beat a little with an egg-beater to break the eggs, and mix the whole together; add also a few drops of burnt sugar, same of essence, rum, according to taste, from half a gill to half a pint, then the gelatin and water in which it is; set on a good fire, stirring slowly with an egg-beater, and stopping once in a while to see if it comes to a boil, when, stop stirring, keep boiling very slowly for two or three minutes, and turn into the jelly-bag, which you do as soon as clear; the process requires from two to three minutes. While it is boiling take a few drops with a spoon, and you will easily see when it is clear. Pass it through the bag three or four times, turn into a mould, put on ice, and when firm, put a dish on it, turn upside down, remove the mould, and serve.
Jelly Macédoine.—Make the same jelly as above, and pass it through the bag also; put some in a mould, say a thickness of half an inch, have the mould on ice; then, as soon as it is firm, place some fruit on that layer and according to fancy; and, with a tin ladle, pour more jelly into the mould, but carefully and slowly, in order not to upset the fruit you have in; continue pouring till you have a thickness of about half an inch on the fruit. Repeat this as many times as you please, and till the mould is full; vary the fruit at each layer, and especially the color of the different kinds. The color of the jelly may also be changed at every layer, by mixing in it more burnt sugar, some carmine or cochineal, some green spinach, a little in one layer and more in another. Any kind of ripe fruit can be used: strawberries, raspberries, stoned cherries, grapes, apples cut in fancy shapes; also peaches, bananas, etc.
Cold Wine-Jelly.—Put two ounces of gelatin in a bowl with a piece of cinnamon and a pint of cold water, and let stand about an hour. Then pour over about a quart of boiling water, and let stand about four minutes. After that, add two pounds of sugar, the juice of three lemons, a pint of sherry wine, and half a gill of brandy. Stir to dissolve the sugar, and turn the mixture into a mould through a strainer; place on ice, and serve as the above jellies.
Soufflés.—Put in a bowl four tablespoonfuls of potato-starch with three yolks of eggs, one ounce of butter, and a few drops of essence to flavor. Turn into it, little by little, stirring the while, about three gills of milk; set on the fire, stir continually, and take off at the first boiling. Stir continually but slowly. As soon as cold, beat three yolks of eggs with a tablespoonful of cold water, and mix them with the rest. Beat four whites of eggs to a stiff froth, and mix them also gently and slowly. Butter a mould well, fill it about two-thirds full, and bake in a warm but not quick oven (about 300° Fahr.). Besides being flavored with essence, soufflés may be flavored with coffee, lemon, orange, etc., according to taste. Generally, soufflés are served under the name of the object used to flavor them, such as soufflé au café (soufflé flavored with strong coffee), etc. They are all made in the same way as the above one, with the exception that they are flavored with strong coffee as above, and used instead of essence, or strong tea, chocolate, etc., or with a little jelly of different fruit, or with roasted chestnuts well pounded, instead of potato-starch, etc.
A hundred different kinds of soufflés can be easily made by following the above directions.
Apples, fried.—Peel and cut in small dice, dropping them in cold water till the whole is ready. Then fry with a little butter till about half cooked, when add a little water and sugar to taste; finish the cooking, take from the fire; beat a yolk of egg with a teaspoonful of cold water and mix it with the apples; serve warm. Proceed in the same way with pears.
Peaches baked.—Cut peaches in two, remove the stone, and with a paste-cutter cut some slices of bread, and place them in a buttered bakepan with half of a peach on each, the skin downward; dust well with sugar, put a piece of butter the size of a kidney-bean on each, place in a rather slow oven; dish when cooked, turn the juice over, if any; if none, a little syrup of pears, and serve warm.