and 1/2
tablespoonful butter; stir this over the fire till it boils; then
remove and set the cream aside to cool.

143. +Coffee Cream.+-- Put 3 ounces fresh roasted Mocha coffee into 1
pint boiling cream; let it stand 15 minutes; then strain, add to the
coffee cream 2 tablespoonfuls flour, 1/2 tablespoonful butter, 4
tablespoonfuls sugar, a sprinkle of salt and the yolks of 6 eggs;
stir this over the fire till it boils; remove it and set the cream
aside to cool.

144. +Creme Frangipane a la Vanille.+-- Mix 1/2 cup flour with 2 cups
cream, add 5 well beaten eggs, a sprinkle of salt, 4 tablespoonfuls
sugar, 1 tablespoonful butter and 1 teaspoonful vanilla; stir this
over the fire till it boils; remove it, add 8 well pounded macaroons
and set aside to cool. Instead of vanilla a little orange or lemon
peel may be substituted. Blanched almonds, raisins, currants, finely
cut citron or any kind of fruit such as pineapples, strawberries or
peaches may also be used.

JELLIES.

145. +Jellies+ should be as clear as crystal, not too sweet and just
firm enough to hold together. Jellies that have to stand any length
of time on the buffets must, of course, be firmer. A good plan is to
make a trial by putting a little in a tin cup and setting it on ice
before the jelly is put into a form.

146. +To Clarify Gelatine.+-- Put 2 ounces gelatine in a saucepan,
add 1/2 pint cold water and let it stand 10 minutes; then add 1/2 pint
boiling water, set the saucepan in a vessel of boiling water and
stir until gelatine is dissolved; beat the whites of 2 eggs to a
froth, add the juice of 1 large lemon and a little cold water; stir
this into the gelatine, continue stirring until it boils, remove to
side of stove and let it stand 5 minutes without boiling; then
strain through a jelly bag and use as directed in following recipes.

147. +To Clarify Sugar.+-- Put 1 pound sugar in 1 pint cold water
and stir till sugar is dissolved; then strain through a napkin.
A quicker way is to boil the sugar and water with the juice of 1
lemon for a few minutes and strain the same way.

148. +To Clarify Fruit Juice.+-- Lay a few sheets of filtering paper
in water and let them soak for 15 minutes, changing the water twice;
then press them out, pick into small pieces, wet a little again with
water and put the paper into a small sieve; pour the fruit juice
onto the paper and let it run through into a dish. If not clear the
first time pour back again