Part 3 (1/2)

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125. +Vienna Orange Cream.+-- Soak 1 ounce gelatine in cup cold water 15 minutes, add cup boiling water and stir over the fire till dissolved; stir the yolks of 12 eggs with 12 tablespoonfuls sugar to a cream; add by degrees the juice of 8 oranges and 3 lemons, and lastly the gelatine; continue stirring until it begins to thicken; then add the whites, beaten to a stiff froth; rinse out a mould with cold water and sprinkle with sugar, pour in the cream and set it on ice for 2 hours.

126. +Vienna Lemon Cream.+-- Stir the yolks of 10 eggs with 1 cup sugar to a cream; add the juice of 4 lemons and the grated rind of a one; lay 12 sheets of gelatine in cold water for 10 minutes, press out and dissolve it in cup boiling water; add it by degrees to the cream and continue stirring till it begins to thicken; then add the whites, beaten to a stiff froth; rinse out a form with cold water and sprinkle with sugar, turn in the cream and set on ice till firm.

127. +Milk Cream.+-- Soak 1 ounce gelatine in 1 cup of milk; place a saucepan with 3 cups milk, cup sugar, 1 teaspoonfuls vanilla and the yolks of 6 eggs in a vessel of boiling water and stir with an egg beater till nearly boiling; remove from the fire, add the gelatine and stir till it becomes cold and begins to thicken; then add the whites, beaten to a stiff froth, turn the cream into a form and set on ice till firm; serve with cold pineapple or strawberry sauce; the form should be rinsed with cold water and sprinkled with sugar before the cream is put in.

128. +Russian Cream.+-- Stir the yolks of 9 eggs with 9 tablespoonfuls sugar for hour; add the juice and grated rind of 1 lemon and pint best rum; lay 5 sheets of gelatine for 5 minutes in cold water, press out and put it in cup boiling water; stir until dissolved; then mix it by degrees, stirring constantly, with the above mixture; when it begins to thicken add the whites, beaten to a stiff froth, rinse out a mould with cold water, sprinkle with sugar, fill in the cream and set in a cool place till firm.

129. +Sabayon of Oranges.+-- Soak 12 sheets of gelatine in cold water for 10 minutes; in the meantime put the juice of 4 oranges, the thin peel of 1, cup sugar, bottle wine (white is best), 2 whole eggs and the yolks of 6 in a saucepan over the fire; beat this with an egg beater till nearly boiling; remove it from the fire and take out the peel, press out the gelatine, add it to the cream and continue the beating till cold; fill it into a cream form and place for 2 hours on ice.

130. +Sabayon of Lemon.+-- Soak 12 sheets of gelatine in cold water; put in a saucepan 2 whole eggs and the yolks of 10; add 1 cup sugar, the juice of 3 lemons, the thin peel of 1 and bottle Rhine wine; beat this with an egg beater till nearly boiling; remove at once, press out the gelatine, add it to the cream and continue beating till cold and beginning to thicken; fill it into a cream form and set on ice till wanted.

131. +Whipped Cream.+-- Put 1 quart of rich, sweet cream into a deep vessel or stone jar and let it stand on ice for an hour; then beat it with an egg beater until stiff; then add sufficient powdered sugar to sweeten and any kind of flavor that may be liked.

132. +Whipped Cream (with Strawberries).+-- Put 1 quart ripe strawberries in a colander and rinse with cold water; when well drained put the berries into a gla.s.s dish, sprinkle over them 1 cup powdered sugar and set for hour on ice; whip 1 pint sweet cream to a froth, sweeten with powdered sugar and set on ice until wanted; when ready for use pour the cream over berries and serve at once, or send each in a separate dish to the table.

133. +Cream (with Pineapple).+-- Prepare the cream in the same manner as the foregoing; pare a ripe sugar-loaf pineapple and break it from the stalk into pieces with a silver fork; put the fruit into a gla.s.s dish and sprinkle 1 cup sugar over it; set the dish on ice for 1 hour; when ready to serve pour the cream over pineapple and send to table at once.

134. +Whipped Cream (with Chocolate).+-- Boil pound grated chocolate in cup water with cup sugar and a little vanilla; when cold mix it with 1 pint whipped cream and set on ice till wanted.

135. +Whipped Cream (with Oranges).+-- Pare 6 large oranges, cut them into pieces, remove the pits, put the fruit into a gla.s.s dish and sprinkle over it cup powdered sugar; have 1 pint cream, beaten to a stiff froth, mixed with 3 or 4 tablespoonfuls powdered sugar and set fruit and cream on ice till wanted; when ready to serve pour cream over the oranges and send to table at once, or serve each in a separate dish.

136. +Creme Fouettee a la Cobby.+-- Mix with whipped cream some fruit marmalade and put it in layers in a gla.s.s dish with some preserved cherries and macaroons between each layer; arrange the cream high up in the dish and garnish with lady fingers or fancy cake.

137. +Whipped Cream (with Peaches).+-- Pare and cut 6 large, ripe peaches into quarters; put the fruit into a gla.s.s dish, sprinkle over it cup powdered sugar and set the dish on ice for 1 hour; also have 1 pint of whipped and sweetened cream standing on ice; in serving cover the peaches with cream; break some lady fingers apart, stand them around the dish and serve at once. Or serve cream and fruit in separate dishes. Instead of fresh fruit preserved fruit may be used.

138. +Whipped Cream (with Cherries).+-- Remove the pits from 1 pound of large cherries; put the fruit in a gla.s.s dish with cup sugar; set the dish for an hour or two on ice; also have 1 pint of whipped cream on ice; when ready to serve spread the cream over the cherries, or serve each in a separate dish, and send sponge or fancy cake to the table with it. Canned cherries, apricots or peaches may be subst.i.tuted for fresh fruit.

BOILED CREAMS.

139. +Vanilla Cream.+-- Place a saucepan with 1 pint cream or milk over the fire, add 2 tablespoonfuls flour, the yolks of 4 eggs, 1 tablespoonful b.u.t.ter, 3 tablespoonfuls sugar, 1 teaspoonful vanilla extract and a sprinkle of salt; stir this until it comes to a boil; when cold mix cream with the yolk of 1 egg and a little sweet cream.

140. +Chocolate Cream.+-- Mix 2 tablespoonfuls flour with 1 pint of milk or cream; add teaspoonful vanilla extract, pound grated chocolate, 3 or 4 tablespoonfuls sugar, tablespoonful b.u.t.ter, a sprinkle of salt and the yolks of 4 eggs; place this in a saucepan over the fire and stir till it boils; then remove and set aside to cool.

141. +Orange Cream.+-- Mix 2 tablespoonfuls flour with 1 pint milk or cream, add tablespoonful b.u.t.ter, 3 tablespoonfuls sugar, the yolks of 3 or 4 eggs and the grated rind of an orange and stir the cream over the fire till it boils; then set aside to cool.

142. +Almond Cream.+-- Pound 6 ounces of blanched almonds with a little cream to a paste; mix them with 1 pint of sweet cream or milk, add 2 tablespoonfuls flour, 3 tablespoonfuls sugar, the yolks of 4 eggs, a little salt, teaspoonful vanilla extract and tablespoonful b.u.t.ter; stir this over the fire till it boils; then remove and set the cream aside to cool.

143. +Coffee Cream.+-- Put 3 ounces fresh roasted Mocha coffee into 1 pint boiling cream; let it stand 15 minutes; then strain, add to the coffee cream 2 tablespoonfuls flour, tablespoonful b.u.t.ter, 4 tablespoonfuls sugar, a sprinkle of salt and the yolks of 6 eggs; stir this over the fire till it boils; remove it and set the cream aside to cool.

144. +Creme Frangipane a la Vanille.+-- Mix cup flour with 2 cups cream, add 5 well beaten eggs, a sprinkle of salt, 4 tablespoonfuls sugar, 1 tablespoonful b.u.t.ter and 1 teaspoonful vanilla; stir this over the fire till it boils; remove it, add 8 well pounded macaroons and set aside to cool. Instead of vanilla a little orange or lemon peel may be subst.i.tuted. Blanched almonds, raisins, currants, finely cut citron or any kind of fruit such as pineapples, strawberries or peaches may also be used.

JELLIES.

145. +Jellies+ should be as clear as crystal, not too sweet and just firm enough to hold together. Jellies that have to stand any length of time on the buffets must, of course, be firmer. A good plan is to make a trial by putting a little in a tin cup and setting it on ice before the jelly is put into a form.

146. +To Clarify Gelatine.+-- Put 2 ounces gelatine in a saucepan, add pint cold water and let it stand 10 minutes; then add pint boiling water, set the saucepan in a vessel of boiling water and stir until gelatine is dissolved; beat the whites of 2 eggs to a froth, add the juice of 1 large lemon and a little cold water; stir this into the gelatine, continue stirring until it boils, remove to side of stove and let it stand 5 minutes without boiling; then strain through a jelly bag and use as directed in following recipes.