jars
and set in a cool place; is used for cake sauces and puddings
instead of freshly grated lemon peel.

112. +Vanilla Sugar.+-- Split the vanilla bean, lengthwise, in two;
put some granulated sugar on a plate and scrape the seed out of the
vanilla bean; mix it with the sugar and put away in a well closed
jar.

113. +Red Sugar.+-- Sift out all the fine part of 1/2 pound granulated
sugar; put the sugar on a piece of thick brown paper, drop a few
drops of cochineal over the sugar and rub it with the hands till the
sugar becomes a red color.

114. +Green Sugar+ is prepared in the same manner as the foregoing,
but care must be taken to use only green vegetable coloring.

FRENCH CREAMS.

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 cr