1256. Crême en Mousse au Kirsch.
—Proceed as for No. 1255, only substituting a gill of kirsch for the gill of rum; serve in the same manner.
1257. Crême en Mousse au Maraschino.
—Prepared the same as crême en mousse au rhum (No. 1255), substituting a gill of maraschino for the rum.
1258. Crême en Mousse au Cognac.
—The same as for No. 1255, adding a gill of cognac instead of the rum, but serving the same way.
1259. Crême en Mousse au Curaçoa.
—Substituting a gill of curaçoa for a gill of rum, and proceeding precisely the same as for No. 1255.
1260. Crême en Mousse.
—To be prepared exactly the same, only using a gill of any other liquor desired, and serving the same as No. 1255.
1261. Charlotte Russe à la Crême.
—Take six small, round charlotte russe molds two and a half inches high, three inches in diameter at the top by two at the bottom. When thoroughly cleaned, line them with biscuits à la cuillère (No. 1231), cut them in two, and should they be higher than the mold, trim them off to the edge. Pour the whipped cream (No. 1254) into a pastry-bag (No. 1079), and fill up the molds. Turn them over onto six dessert-plates, spread a little more cream on the top of each, and cover them each with one macaroon (No. 1210). Dress the rest of the cream nicely around the plates, and serve.