New-York tribune., 1912-04-28
MovtntNr IN TnRte fouR
FINE FRENCH SWEETS
These Masterpieces Not Beyond
Capacity Of Home Cooks.
BY Maria Gore.

he tIc French sweets t.'' o." Hith-
salaried chef produces are really quite sim
pie affairs when one knows how 80 make
them. and any housewife with a taste FOR
cookery can quite easily rival the achieve
m,uI- of the masters.
orleans pudding. Il French aristocrat. ia
q iclli,J cUstaId moulded with layers Of
epou@" ak" and fancy fruits. The follow
ing wa Of preparing 1t Is given by ihc
famous Gou'fa. Soak an ounce II -elatiuc
iu cold water. While 1t Is soaking mix
thrr'-qudrt"rs of "a pound Of sugar with
+ t.u "EE yoikS and stir gradually int" a
quart of loll,d crrgm. let ID cooh ike an.
cusiard uutu It begins to thic>ru Yer,
slightly. taking care that i' dos not cur
de. Just ~ IL IS removed from T." stove
add the Eclatlnc. beating Well 30 that 10 is
. thoroughly dissolved Then strain Il into
basin and place upon a table. While 1t Is
cooling cu' into dlDn one ounce Of Candied
orange peel and on" ounce ot citron. S;ou"
an ouHr" OF raisIrs and an olnC" of CJ:-
rhNig Put all these IN q s'"Wpau on 80"
stoy" with a G.il ~ rum When tn" rum
has Teen reduced and all AZ" We'll mixed.
r'mov" 't" pan from tho ar" and let th"
mlN'ul. cool Place q cylinder mould IN
B '.n or surround 10 with crushed joe. Pour
into '' enough ~ tho cream 20 form o.
layer oyer tho bottom. Place some Of ru"
....i over tAo layer then over a." frurt
nl.," layer Of sliced spouE" cake. Repeat
uail the mould IS filled. cover the mould
and place. som" i.c on top Let the pudding
remain .u the ice FOR an hour Then turn
. u o.j ulou "a pretty platter and ,"iE".
y rocip" FOR '.rd rle" pudding that orig
mated with FrancatclI consists of two
plr,s-;ho ICED pudding itself and al oraaG'
compete For tHo first haH" ready ha.s
paH.. OF r.... a gDa.' O. m.la. i.u' or
,..au. r"o -..... OF vanilla. tur..-Igf.'.:s
NO. . pound of .Ir.. SIS ,-- .,'.. ami a
..rI- sa'r Wash nua I.r5uJ tu. ur". th.1
stir B, ia', 'a, m.A ana cream. mixed too
r"taer and boiling Adt tine vanilla. SUGAR
and SALT I..f IN' I..c simmer gently oyer
slow 'r" uutI 'u. grains are almost dis
so.cd stirring T. occasionally, Then adj
tu. r@r so..-. Min h.m with 'lc r.or.
thoroughly stirring fDr six minutes. r.r
rio. should Uo smooth aud tn" grains vru
broken up Igr"z" 10" Who'll" Iiir AN o'dl-
mar, !ro .rcam. Then press u into % round
u...I and altc~ -oaiius .crm.uca.s pack
.. .u o.. and sait. Let g stand 'ur anort
u..i an hol: IN ia, mean tim. pr,yar"
'.. ORANGE ,omyotc IitY" ready % dpl.u
oranges. Il pound OF sugar. two v.."siI---
fIls OF cocoa and thrr" Tablespoonful. ~
apricot marmaladc or Icach Jam. S0plrpt"
tr" oranges into sections. Ecmov" all tn"
white u.yu" ana inner riud. Add 10 ths
sugar nea.Iy q pin, of clear wdir:. Let II
boil 10 e. syrup aud then stir the lohc- "t
oraugc into 10. cook them in lt FOR two
minutes and tacu drain them on a sieve.
Epu the syrup down 10 on" hall lis orig
ina! quantity. then stir In tn" cocoa and 90"
marmalado OF Jam Beat IN" syrup 10
auale1matc the Havors Pour Il over tn.
oranges and set tnem away - cool
When about to serve ia" dessert turn
the frozen RE" pudding out upon a platter.
Place the oranges around tho las" and on
top. Pour tho syrup over the whole and
serve Immediately.
Esconicr's recipe FOR "fraisos Mrua" IL
a. follows. Place mound of vanilla H."
cream upon e platter. Upon this arrange
= layer ~ choice strawberries and pour
oycr them a little raspberry PURGE VI this
tim" Of tn" year when fresh rasphcrrios
cannot be obtained the syrup from Jar
of fine canned or preserved raspberr"s viii
do very VOL. Thickcn the syrup II quite
thin. with some of the fruit crushed TO "A
pulp and then pressed through coarse
clov" II lacking in sweetness add sugar
For "fraises Wilhclmiuc.' by tho same
a.,thority. maocrate some nnc large straw
berries IN kl'gcn and orange juice. sweet
cned with powdered sugar. Dish tb"m in
AN artistic serving dish and serve with a
.arilla favored Clantily cream.
For "frdiscs Rcmanon" ma,crdtc somo
me strawberries in curacao ana orange
juice Place them IN 4 chilled dish and
crown them with Chanully cream. Some
housewives may not know that chantlly
cream is merely whipped cream. favored
with vanilla or fruit essence and swectcneI
literally with powdered sugar.
Gact Alhambra is also EscoAcr's. Line
uladoiciuo mould with vanilla ice cream
and a!l the centre with Cuanu'y cream
combined with ripe strawberries that nave
been maccratod for two hours IN kummcL
\ dcliShtful sweet known as biscuit
glace a Ia Thackeray" IL one ~ Fraucd-
tclis recipes. Have ready one pint OF thin
syrup, one pint OF strawberry pulp. fifteen
yOlkS OF eggs, Oac ounce Of vanilla sugar
ana half pint Of cream. sir the yolks
and vanilla together, linen beat them into
the strawberry pulp Whip them well and
add the syrup, beating it gradually into the
mixture. Then fold the cream. whipped to
light froth, throughout the whole Have
ready some paper cases. Pin a band OF
sun paper around each one. reaching about |
half an inch above the edge. Pile the |
mixture into the cups and let th-ir |
contents croozc hard Remove tho bands
of r1,cr jnet bc;crc .or-.rG and /
. ...lt.., uHcraI. oH top Of "a, biscuits .
some brown mecaroon crumbs Thi; Is /,
TO carry oHt ;hc idea Of baked biscuits that |
have risen above their cases and been |
Drowned on top If Francatellrs recipe Is |
too expensive a simple strawberry Ice |
cream may be used as foundation, pro- |
vided the cream Is whipped before adding |
a white or yellow cream may also be used |
instead Of tho pink strawberry cream.