Chapter XVIII: Cold Desserts

Information pertaining to making desserts, 386.

Utensils, 386.

Table of weights and measures, 387.

Proportions, 387.

Materials, 388.
Gelatine, 388.
Chocolate, 388.

To melt chocolate, 388.

To whip eggs, 389.

Sweetening meringue, 389.

Milk scalded, 389.

Raisins, 389.

Thickening fruit juices, 389.

When to add flavoring, 389.

Molding, 389.

Liqueurs, 390.

Wines, 390.

Eau de vie de Dantzic, 390.

Vanilla bean, 390.
Powder, 390.
Sugar, 390.

How to make vanilla sugar, 391.
Orange sugar, 391.
Lemon sugar, 391.
Rose sugar, 391.
Orange and lemon syrups, 391.
To get pistachio flavor, 391.

Peach-leaf flavor, 391.

Caramel, 391.

How to make candied orange or lemon peel, 391.

Coloring, 392.

Garnishing, 392.

California candied fruits, 392.

Angelica, 392.

Currants, raisins, nuts, for garnishing, 393.

Fresh flowers for garnishing, 393.

Colored sugars for garnishing, 393.
How to make, 393.

Sauces for cold sweet dishes, 393.

Canned fruits, 393.

The store-closet, 394.

_Custards._

Boiled custard No. 1, 394.
" " " 2, 395.

Floating island, 395.

Chocolate custard, 395.

Baked custard, 396.

Caramel custard, 396.

Chocolate cream custard, 397.

Rennet, 397.

_Cornstarch Puddings._

No. 1, a plain cornstarch pudding, 397.

No. 2, cornstarch with canned fruit, 398.

No. 3, cocoanut pudding, 398.

No. 4, chocolate pudding, 398.

Cornstarch chocolates, 398.

Blanc-mange or white jelly, 399.

Plum-pudding jelly, 399.

_Bavarian Creams._

General rules for, 400.

Plain Bavarian cream, 400.

Chocolate Bavarian cream, 401.

Italian cream or Bavarian without cream, 401.

Fruit Bavarian, 401.

Rice Bavarian, or Riz a l'imperatrice, 402.

Bavarian panachee, 402.
en surprise, 402.

Diplomatic pudding, 403.
Bavarian, 403.

_Charlotte Russe._

Charlotte russe, filling, No. 1, 404.
No. 2 (with eggs), 405.
No. 3 (with fruit), 405.
No. 4, 405.
No. 5, 405.

Timbale of brioche, 406.

Charlotte princesse de Galles, 406.

Strawberry Charlotte, 406.

Gateau St. Honore, 407.

Croquenbouche of macaroons, 408.

_Whipped Cream._

How to whip cream, 408.
Whips, 409.
Czarina cream, 410.
Chestnut puree with cream, 410.
Chestnuts with cream, 410.

_Uses for Stale Cake._

Pine cones, 411.

Cake with custard, 411.

Trifle (Esther), 411.

Banana trifle (Martha), 412.

_Sweet Jellies._

Points to observe in making jellies, 412.

Dissolving, 412.

Proportions, 413.

Clarifying, 413.

Molding for fancy jellies, 413.

Serving jellies, 414.

To clarify fruit juices, 415.

Wine jelly, 415.

Lemon jelly, 415.

Orange jelly, 415.

Coffee jelly, 416.

Champagne jelly, 416.

Champagne jelly with flowers, 416.

Whipped jelly or snow pudding, 417.

Jellies with fruits (macedoine), 417.

Russian jellies, 417.

Ribbon jelly, 418.

Italian jelly, 418.

Dantzic jelly, 418.

What to do with jelly left over, 418.

_Pains aux Fruits or Jellied Fruits._

Pain de fraises (strawberries), 419.

Supreme of strawberries, 419.

Pain de riz aux fruits (rice with fruits), 419.

Pain de riz a la princesse, 419.

Pain d'oranges (oranges), 420.
de peches (peaches), 420.
de marrons (chestnuts), 420.