115. Creme Francaise a la Vanille. Put 1 quart sweet cream with the yolks of 8 eggs into a saucepan; add 3/4 cup sugar and stir the whole over the fire with an egg beater till nearly boiling; remove from fire, add 2 teaspoonfuls essence of vanilla and 1-1/2 ounces clarified gelatine (see Gelatine); continue stirring until the cream has cooled off; then set a plain form with tube in center into cracked ice, pour in the cream, cover and let it remain for 2 hours. If the form is oiled with fine almond oil the cream will turn out without dipping the form into hot water; the oiling is best done with a fine brush; the form is then turned upside down, so that all superfluous oil has a chance to run out.

116. Creme Francaise au Chocolat. Melt 1/4 pound grated chocolate in the oven; then put it with 1 quart cream, 3/4 cup sugar and the yolks of 8 eggs over the fire; stir until nearly boiling; remove it from fire, add 1 teaspoonful essence of vanilla and 1 ounce clarified gelatine and finish same as in foregoing recipe.

117. Creme Francaise aux Amandes. 1 quart cream, 1/4 pound blanched and finely pounded almonds, the yolks of 8 eggs, 1/2 cup sugar and 1/2 vanilla bean; boil the cream and pour it over the pounded almonds; cover and let it stand till cold; then strain the cream through a sieve; place a saucepan with the cream, yolks, vanilla and sugar over the fire; stir with an egg beater till nearly boiling; remove it from the fire and finish the same as Creme Francaise a la Vanille.

118. Creme Francaise au Cafe. Pour 1 quart boiling cream over 4 tablespoonfuls fresh, ground coffee; cover and let it stand for 5 minutes; then strain through a fine sieve of cloth; place a saucepan over the fire with the coffee cream, yolks of 8 eggs and 5 tablespoonfuls sugar and stir till nearly boiling; finish the same as Creme Francaise a la Vanille.

119. Creme Francaise au The. Pour 1 quart boiling cream over 2 tablespoonfuls of the best black tea; let it stand, well covered, for 5 minutes; then strain; put the tea cream with the yolks of 8 eggs and 5 tablespoonfuls sugar in saucepan over the fire and stir till nearly boiling; finish the same as Creme Francaise a la Vanille.

120. Creme Francaise au Marasquin. Place a saucepan with 1 quart cream, the yolks of 8 eggs, 1/2 cup sugar and 1 teaspoonful vanilla over the fire and stir till nearly boiling; remove it from the fire and add 16 sheets of gelatine which has been soaked in cold water for 10 minutes and pressed out; add lastly 1/2 pint maraschino and finish the same as Creme Francaise a la Vanille.

121. Creme Francaise au Rhum is made the same as the foregoing, substituting rum for maraschino.

122. Petits Pots Creme a la Vanille. Mix well together 1 quart cream, yolks of 8 eggs, 4 whole eggs and 5 tablespoonfuls sugar; fill the cream into buttered custard cups, set them in a pan of hot water on top of the stove, cover with a pan or paper and boil till contents are firm; remove from fire and set aside to cool; in serving turn the cream onto a dish and send whipped cream to table with it.

123. Creme au Bain-Marie au Caramel. Boil 3/4 cup sugar to a caramel (see Boiling Sugar), add a little boiling water, remove from fire and stir for a few minutes; then place a saucepan with 1 quart cream or milk, 4 whole eggs and the yolks of 8 eggs over the fire; add the caramel sugar and stir till nearly boiling; fill the cream into a buttered form, cover it tightly and place the form into a vessel of hot water; let it stand for 1-1/2 hours on the hot stove; the water should be boiling hot, but must not boil; when done take it from the fire, set in cool place; when cold and ready to serve turn the cream onto a round dish and send to table without sauce.

124. Creme au Bain-Marie au Chocolat. Melt 4 tablespoonfuls Baker’s chocolate in the oven; mix it with 1 quart cream or milk, 5 tablespoonfuls sugar and boil 5 minutes, stirring constantly; remove it from the fire and when cold add 4 whole eggs, the yolks of 8 and 1 teaspoonful vanilla; beat these well together with an egg beater; butter a form with a tube in the center and sprinkle with fine zwieback crumbs; pour in the cream, cover the form and set in a vessel of hot water; let it boil slowly for an hour; remove it from the fire and set aside to cool; when ready to serve turn the cream onto a dish, garnish with fancy cake and send whipped cream a la vanilla to table with it.

125. Vienna Orange Cream. Soak 1 ounce gelatine in 1/2 cup cold water 15 minutes, add 1/2 cup boiling water and stir over the fire till dissolved; stir the yolks of 12 eggs with 12 tablespoonfuls sugar to a cream; add by degrees the juice of 8 oranges and 3 lemons, and lastly the gelatine; continue stirring until it begins to thicken; then add the whites, beaten to a stiff froth; rinse out a mould with cold water and sprinkle with sugar, pour in the cream and set it on ice for 2 hours.

126. Vienna Lemon Cream. Stir the yolks of 10 eggs with 1 cup sugar to a cream; add the juice of 4 lemons and the grated rind of 1/2 a one; lay 12 sheets of gelatine in cold water for 10 minutes, press out and dissolve it in 1/2 cup boiling water; add it by degrees to the cream and continue stirring till it begins to thicken; then add the whites, beaten to a stiff froth; rinse out a form with cold water and sprinkle with sugar, turn in the cream and set on ice till firm.

127. Milk Cream. Soak 1 ounce gelatine in 1 cup of milk; place a saucepan with 3 cups milk, 3/4 cup sugar, 1-1/2 teaspoonfuls vanilla and the yolks of 6 eggs in a vessel of boiling water and stir with an egg beater till nearly boiling; remove from the fire, add the gelatine and stir till it becomes cold and begins to thicken; then add the whites, beaten to a stiff froth, turn the cream into a form and set on ice till firm; serve with cold pineapple or strawberry sauce; the form should be rinsed with cold water and sprinkled with sugar before the cream is put in.

128. Russian Cream. Stir the yolks of 9 eggs with 9 tablespoonfuls sugar for 1/2 hour; add the juice and grated rind of 1 lemon and 1/2 pint best rum; lay 5 sheets of gelatine for 5 minutes in cold water, press out and put it in 1/2 cup boiling water; stir until dissolved; then mix it by degrees, stirring constantly, with the above mixture; when it begins to thicken add the whites, beaten to a stiff froth, rinse out a mould with cold water, sprinkle with sugar, fill in the cream and set in a cool place till firm.

129. Sabayon of Oranges. Soak 12 sheets of gelatine in cold water for 10 minutes; in the meantime put the juice of 4 oranges, the thin peel of 1, 3/4 cup sugar, 1/2 bottle wine (white is best), 2 whole eggs and the yolks of 6 in a saucepan over the fire; beat this with an egg beater till nearly boiling; remove it from the fire and take out the peel, press out the gelatine, add it to the cream and continue the beating till cold; fill it into a cream form and place for 2 hours on ice.

130. Sabayon of Lemon. Soak 12 sheets of gelatine in cold water; put in a saucepan 2 whole eggs and the yolks of 10; add 1 cup sugar, the juice of 3 lemons, the thin peel of 1 and 1/2 bottle Rhine wine; beat this with an egg beater till nearly boiling; remove at once, press out the gelatine, add it to the cream and continue beating till cold and beginning to thicken; fill it into a cream form and set on ice till wanted.

131. Whipped Cream. Put 1 quart of rich, sweet cream into a deep vessel or stone jar and let it stand on ice for an hour; then beat it with an egg beater until stiff; then add sufficient powdered sugar to sweeten and any kind of flavor that may be liked.

132. Whipped Cream (with Strawberries). Put 1 quart ripe strawberries in a colander and rinse with cold water; when well drained put the berries into a glass dish, sprinkle over them 1 cup powdered sugar and set for 1/2 hour on ice; whip 1 pint sweet cream to a froth, sweeten with powdered sugar and set on ice until wanted; when ready for use pour the cream over berries and serve at once, or send each in a separate dish to the table.

133. Cream (with Pineapple). Prepare the cream in the same manner as the foregoing; pare a ripe sugar-loaf pineapple and break it from the stalk into pieces with a silver fork; put the fruit into a glass dish and sprinkle 1 cup sugar over it; set the dish on ice for 1 hour; when ready to serve pour the cream over pineapple and send to table at once.

134. Whipped Cream (with Chocolate). Boil 1/4 pound grated chocolate in 1/2 cup water with 1/2 cup sugar and a little vanilla; when cold mix it with 1 pint whipped cream and set on ice till wanted.

135. Whipped Cream (with Oranges). Pare 6 large oranges, cut them into pieces, remove the pits, put the fruit into a glass dish and sprinkle over it 1/2 cup powdered sugar; have 1 pint cream, beaten to a stiff froth, mixed with 3 or 4 tablespoonfuls powdered sugar and set fruit and cream on ice till wanted; when ready to serve pour cream over the oranges and send to table at once, or serve each in a separate dish.

136. Creme Fouettee a la Cobby. Mix with whipped cream some fruit marmalade and put it in layers in a glass dish with some preserved cherries and macaroons between each layer; arrange the cream high up in the dish and garnish with lady fingers or fancy cake.

137. Whipped Cream (with Peaches). Pare and cut 6 large, ripe peaches into quarters; put the fruit into a glass dish, sprinkle over it 1/2 cup powdered sugar and set the dish on ice for 1 hour; also have 1 pint of whipped and sweetened cream standing on ice; in serving cover the peaches with cream; break some lady fingers apart, stand them around the dish and serve at once. Or serve cream and fruit in separate dishes. Instead of fresh fruit preserved fruit may be used.

138. Whipped Cream (with Cherries). Remove the pits from 1 pound of large cherries; put the fruit in a glass dish with 1/2 cup sugar; set the dish for an hour or two on ice; also have 1 pint of whipped cream on ice; when ready to serve spread the cream over the cherries, or serve each in a separate dish, and send sponge or fancy cake to the table with it. Canned cherries, apricots or peaches may be substituted for fresh fruit.