CREAM. No. 1.
To the whites of three eggs,
beaten to a stiff froth, add a pint of thick sweet cream (previously set
where it is very cold) and four tablespoons of sweet wine, with three of
fine white sugar and a teaspoon of the extract of lemon or vanilla. Mix
all the ingredients together on a board platter or pan and whip it to a
standing froth; as the froth rises, take it off lightly with a spoon and
lay it on an inverted sieve with a dish under it to catch what will drain
through; and what drains through can be beaten over again. Serve in a glass
dish with jelly or jam and sliced sponge cake. This should be whipped in
a cool place and refrigerated.
CREAM. No. 2.
Three cups of good thick sweet
cream, half a cup of powdered sugar, three teaspoons of vanilla; whip it
to a stiff froth. Dissolve three-fourths of an ounce of best gelatine in
a cup of hot water and when cool pour it in the cream and stir it gently
from the bottom upward, cutting the cream into it, until it thickens. The
dish which contains the cream should be set in another dish containing
ice-water, or cracked ice. When finished pour in molds and refrigerate.
Take one quart of milk and soak
half a cup of gelatine in it until dissolved properly; place it on the
fire and stir often. Beat the yolks of three eggs very light with a cup
of sugar, stir into the scalding milk and heat until it begins to thicken
(it should not boil, or it will curdle); remove from the fire and strain
through thin muslin or tarlatan, and when nearly cold flavor with vanilla
or lemon; then wet a dish or mold in cold water and set aside to stiffen.
One quart of sweet cream, the
yolks of four eggs beaten together with a cup of sugar. Dissolve half an
ounce of gelatine in half a cup of warm water; when it is dissolved stir
in a pint of boiling hot cream; add the beaten yolks and sugar; cook all
together until it begins to thicken, then remove from the fire and add
the other pint of cold cream whipped to a stiff froth, adding a little
at a time and beating hard. Season with vanilla or lemon. Whip the whites
of the eggs for the top. Dip the mold in cold water before filling; set
it in a cold place. To this could be added almonds, pounded, grated chocolate,
peaches, pineapples, strawberries, raspberries, or any seasonable fruit.
Pick off the hulls of a box
of strawberries, bruise them in a basin with a cup of powered sugar; rub
this through a sieve and mix with it a pint of whipped cream and one ounce
and a half of clarified gelatine; pour the cream into a mold previously
oiled. Let it in rough ice and when it has become firm turn out on a dish.
Raspberries or currants
may be substituted for strawberries.
Boil a quart of milk; when boiling
stir into it the well-beaten yolks of six eggs; add six tablespoons of
sugar and one tablespoon of sifted flour, which have been well beaten together;
when boiled, turn it into a dish, and pour over it the whites beaten to
a stiff froth, mixing with them six tablespoons, of powdered sugar. Set
all in the oven and brown slightly. Flavor the top with vanilla and the
bottom with lemon. Serve cold.
CREAM. No. 1.
Three ounces of grated chocolate,
one-quarter pound of sugar, one and one-half pints of cream, one and one-half
ounces of clarified gelatine, the yolks of six eggs.
Beat the yolks of the eggs
well; put them into a basin with the grated chocolate, the sugar and one
pint of the cream; stir these ingredients well together, pour them into
a basin and set this basin in a saucepan of boiling water; stir it one
way until the mixture thickens, but do not allow it to boil, or it will
curdle. Strain the cream through a sieve into a basin, stir in the gelatine
and the other one-half pint of cream, which should-be well whipped; mix
all well together, and pour it into a mold which has been previously oiled
with the oil, and refrigerate until wanted for table.