Part 71 (1/2)

STRAWBERRY BAVARIAN CREAM.

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 isingla.s.s or 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 subst.i.tuted for strawberries.

GOLDEN CREAM.

Boil a quart of milk; when boiling stir into it the well-beaten yolks of six eggs; add six tablespoonfuls of sugar and one tablespoonful 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 tablespoonfuls, of powdered sugar. Set all in the oven and brown slightly. Flavor the top with vanilla and the bottom with lemon. Serve cold.

CHOCOLATE 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 isingla.s.s, or 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 isingla.s.s 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 purest salad oil, and, if at hand, set it in ice until wanted for table.

[Ill.u.s.tration: MRS ULYSSES S. GRANT, LUCY WEBB HAYES, MRS ANDREW JOHNSON]

CHOCOLATE CREAM OR CUSTARD. No. 2.

Take one quart of milk, and when nearly boiling stir in two ounces of grated chocolate; let it warm on the fire for a few moments, and then remove and cool; beat the yolks of eight eggs and two whites with eight tablespoonfuls of sugar, then pour the milk over them; flavor and bake as any custard, either in cups or a large dish. Make a meringue of the remaining whites.

LEMON CREAM. No. 1.

One pint of cream, the yolks of two eggs, one quarter of a pound of white sugar, one large lemon, one ounce isingla.s.s or gelatine.

Put the cream into a _lined_ saucepan with the sugar, lemon peel and isingla.s.s, and simmer these over a gentle fire for about ten minutes, stirring them all the time. Strain the cream into a basin, add the yolks of eggs, which should be well beaten, and put the basin into a saucepan of boiling water; stir the mixture one way until it thickens, _but do not allow it to boil_; take it off the fire and keep stirring it until nearly cold. Strain the lemon juice into a basin, gradually pour on it the cream, and _stir it well_ until the juice is well mixed with it. Have ready a well-oiled mold, pour the cream into it, and let it remain until perfectly set. When required for table, loosen the edges with a small blunt knife, put a dish on the top of the mold, turn it over quickly, and the cream should easily slip away.

LEMON CREAM. No. 2.

Pare into one quart of boiling water the peels of four large lemons, the yellow outside only; let it stand for four hours; then take them out and add to the water the juice of the four lemons and one cupful of fine white sugar. Beat the yolks of ten eggs and mix all together; strain it through a piece of lawn or lace into a porcelain lined stewpan; set it over a slow fire; stir it one way until it is as thick as good cream, _but do not let it boil_; then take it from the fire, and, when cool, serve in custard cups.

LEMON CREAM. No. 3.

Peel three lemons and squeeze out the juice into one quart of milk.

Add the peel; cut in pieces and cover the mixture for a few hours; then add six eggs, well beaten, and one pint of water, well sweetened.

Strain and simmer over a gentle fire till it thickens; _do not let it boil._ Serve very cold.

ORANGE CREAM.

Whip a pint of cream so long that there will be but one-half the quant.i.ty left when skimmed off. Soak in half a cupful of cold water a half package of gelatine and then grate over it the rind of two oranges. Strain the juice of six oranges and add to it a cupful of sugar; now put the half pint of unwhipped cream into a double boiler, pour into it the well-beaten yolks of six eggs, stirring until it begins to thicken, then add the gelatine. Remove from the fire, let it stand for two minutes and add the orange juice and sugar; beat all together until about the consistency of soft custard and add the whipped cream. Mix well and turn into molds to harden. To be served with sweetened cream. Fine.