M. à la crème brulée.— Put two good tablespoon-
fuls of best loaf sugar in a stewpan and leave it till
it begins to burn and brown; then shake the pan about
well, put into it an ounce of ratafie biscuits, a small
piece of thinly pared lemon rind, sugar to taste, and
a spoonful or so of orange flower water; stir this all
well together, then add to it a pint of boiled new
milk or single cream, and let it simmer very gently
at the side of the stove for twenty minutes; now lift
the pan off the fire, stir into it half a pint of very
thick cream, and when well blended pour it on to the
yolks of six and the whites of four well beaten eggs,
and stir it all over the fire till it thickens; dissolve
in it an ounce of best leaf gelatine, and when it
drapes the spoon lift it out, and mould it as it cools
and begins to set. When iced turn out and serve
with a macédoine of fruit or an iced purée of straw-
berries, made thus: pound together one pound of
strawberries and half a pound of caster sugar, the
juice of one lemon, a wineglassful of white rum, and
a few drops of carmine, rub it all through a sieve, and
stand on ice till wanted.