Coffee Soufflê
1-1/2 cups coffee infusion
1/2 cup milk
2/3 cup sugar
1/4 teaspoon salt
3 eggs
1/2 teaspoon vanilla
1 tablespoon granulated gelatine
Mix coffee infusion, milk, one-half of the sugar and gelatine, and heat in double boiler. Add remaining sugar, salt, and yolks of eggs slightly beaten; cook until mixture thickens, remove from range, add whites of eggs beaten until stiff and vanilla. Mould, chill, and serve with cream.
Columbian Pudding
Cover the bottom of a fancy mould with Wine Jelly. Line the upper part of mould with figs, cut in halves cross-wise, which have been soaked in jelly, having seed side next to mould. Fill centre with Spanish Cream; chill, and turn on a serving dish. Garnish with cubes of Wine Jelly.
Macaroon Cream
1/4 box gelatine or
1 tablespoon granulated gelatine
1/4 cup cold water
2 cups scalded milk
Yolks 3 eggs
1/3 cup sugar
1/8 teaspoon salt
2/3 cup pounded macaroons
1 teaspoon vanilla
Whites 3 eggs
Soak gelatine in cold water. Make custard of milk, yolks of eggs, sugar, and salt; add gelatine, and strain into pan set in ice-water. Add macaroons and flavoring, stirring until it begins to thicken; then add whites of eggs beaten stiff, mould, chill, and serve garnished with macaroons.
Cold Cabinet Pudding
1/4 box gelatine or
1 tablespoon granulated gelatine
1/4 cup cold water
2 cups scalded milk
Yolks 3 eggs
1/3 cup sugar
1/8 teaspoon salt
1 teaspoon vanilla
1 tablespoon brandy
5 lady fingers
6 macaroons
Soak gelatine in cold water and add to custard made of milk, eggs, sugar, salt; strain, cool slightly, and flavor.
