eam, 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 t