+Caramel Custard.+-- Boil 1 cup sugar with 1/2 cup water till the sugar
begins to turn light brown, then pour it into a pudding-dish. Mix at
the same time 1 quart of milk with 6 eggs, 4 tablespoonfuls sugar, 1
teaspoonful vanilla extract; pour this into the dish, set the dish
in a pan of water, and bake till the custard has set. Remove and
place it for several hours on ice. In serving, turn the custard out
on to a dish, and serve. This custard may be put into small molds or
cups and baked the same way.
+Cocoanut Caramel.+-- Mix the whites of 8 eggs with 1-1/2 pint of milk,
1/2 cup sugar, 1 teaspoonful vanilla extract, and 1-1/2 cup fresh
cocoanut; let it stand 1 hour. Place 1 cup of sugar with 1/2 cup water
over the fire, boil until it begins to turn yellow, then pour it
into 6 small bowls; spread the caramel even with a spoon so that the
bowls are completely lined inside, then pour in the custard, set the
bowl in a pan of water so that the water reaches halfway up the
bowls, and bake till the custard is firm to the touch. When done,
remove the bowls and set them in a cool place. In serving, turn the
custard on to small plates, and serve.
+Caramel Charlotte.+-- Put 1/2 ounce gelatin in a small bowl with 1/2
gill of cold water; at the same time place a small saucepan with 3
tablespoonfuls sugar over the fire, stir until the sugar is melted
and has assumed a rich brown color, then add 1/2 pint milk; cook and
stir till the sugar is dissolved, mix the yolks of 5 eggs with 3
tablespoonfuls sugar, 1 teaspoonful vanilla, and 2 tablespoonfuls
cold milk; add a little of the hot caramel milk to the yolks, then
add the yolks to the caramel milk, stir over the fire till nearly
boiling; instantly remove, add the gelatin, stir until dissolved,
then strain into a bowl, and set aside to cool. Beat 1 pint of cream
till stiff, when the caramel mixture begins to thicken add it slowly
to the cream while beating constantly; in the meantime fit a piece
of white paper in the bottom of a charlotte mold, line the sides and
bottom with thin slices of sponge cake, pour in the cream, cover the
top with sponge cake the same way. Place the charlotte on ice for
several hours. When ready to serve turn the charlotte on to a dish
and garnish with a wreath of spun sugar or serve plain.
+Strawberry Charlotte.+-- Prepare a strawberry fromage, No. 189, line
a mold with sponge cake or lady fingers the same as in the foregoing
recipe, pour in the strawberry fromage, cover with the same cake or
fingers, and set on ice. When ready to serve, turn the charlotte on
to a dish, remove the paper, and serve with cream, which should be
sweetened with sugar and flavored with vanilla, or serve plain
without the cream. In place of strawberry fromage any other kind of
fromage may be used.