CREAMS AND CUSTARDS

Apple Snow. UT twelve tart apples in cold water over a slow /irej when soft skin and core. Mix in a pint of sifted white sugar, beat the whites of twelve eggs to a stiff froth, then add to the apples and sugar. Put in a dessert dish and ornament with myrtle. It will be found much better if frozen.

Almond Ceeam.

Take three ounces of sweet and one ounce of bitter almonds, blanch them; put them in a pan over the fire, stirring them con- tinually. As soon as they have acquired a fine yellow color, take them off the fire, and when cold pound them into fino pieces; then add a pint of cream or rich milk, nearly boiling, and three or four heaping tablespoonfuls of sugar, and one-half package of gelatine which has been dissolved in a little water. Put it upon the ice, and when about to thicken stir it until it is very smooth, then stir in lightly a pint of whipped cream and put it into a mold.

Apple Float. One cup of pulverized sugar, one cup of cream beaten to a stiff froth, five eggs beaten light, one lemon, four Iarp.e apples grated, three tablespoonfuls of gelatine dissolved in warm water. Fills one quart bowl.

Bavaroise. One pint of milk; add four tablespoonfuls of ground coffee; cook until well mixed, and strain through a jelly-bag; add the beaten

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yolks of four eggs, a cup of sugar, and cook as for a custai'd; set in a cold place, and when cool add a pint of whipped <;ream in which has been stirred one-third of a box of dissolved gelatine, and stand in a cool place until it thickens.

Blanc Mange. Take four ounces of sweet almonds and one-half ounce of bitter almonds, blanched; pound them in a mortar, moistening them occa- sionally with orange-flower water; mix this with one quart of fresh cream; set the cream and almonds on the fire, stirring constantly; when it comes to a scald pour in one-half box of gelatine which has been previously dissolved by soaking in half a cup of oold water one hour.

Cream a la Mode.

Put half a pound of white sugar into a deep glass dish; the juice of one large orange and one lemon; to one ounce of isinglass or gelatine add one pint of water; let it simmer down one-half, and when cool sti'ain it into the glass dish, and by degrees add one and one-half pints of whipped cream; stir till cool, and place it on ice to stiffen.

Coffee Cream.

Sweeten one pint of rich cream rather liberally; roast two ounces of coffee kernels; Avhen they are lightly browned throw them into the cream at once, and let the dish stand an hour before using; strain, and whip the cream to a stiff froth. A teaspoonful of pow- dered gum arabic dissolved in a little orange-flower water, may be added to give the cream more firmness, if desired.

Bavarian Cream. Whip one pint of cream to a stiff froth, and set in a colander one minute to allow the un whipped portion to drip away; boil one pint of milk and one-half cup of sugar; flavor with vanilla, and add one-half package of gelatine dissolved in water, remove from the fire, and cool; add the well-beaten whites of four eggs. When the mixture has become quite cold add the whipped cream gradually

84 CREAMS AND CUSTARDS.

until it is well mixed; put into individual molds a teaspoonful of some bright jelly or jam, then jjour the mixture and place in an ice-chest until wanted. This cream may be flavored in any way desired.

Chocolate Bavarian Cream Can be made as the i^i'eceding by adding two cakes of sweet chocolate, soaked and stirred smooth in two tablespoonfuls of water, to the yolks of the eggs.

Caledonian Cream. Two ounces of raspberry jam or jelly, two ounces of red currant jelly, two ounces of sifted loaf sugar, the whites of two eggs put into a bowl and beaten with a spoon for three-quarters of an hour. This makes a very pretty cream, and is good and economical.

Charlotte Russe Elegante. One-half package of gelatine dissolved in a very little water; one quart of whipped cream, flavored and sweetened to taste. Line a mold with sponge or white cake; stir the gelatine into the cream and pour into the prepared mold. The cake may be soaked in a little wine if preferred.

Charlotte Russe. One pint of cream well whipped; beat five tablespoonfuls of sugar jrith the yolks of four eggs; simmer together one-half pint of milk and one-half ounce of isinglass or gelatine till the gelatine is dis- solved, then mix with the beaten yolks and the sugar, then the whites of the eggs well beaten, then the whipped cream; flavor with one gill of wine and set it aside to cool; pour it into a mold which was previously lined with pieces of sponge cake. When it is stiff and solid turn out into a dish and sift sugar over the top.

Charlotte Russe, No. 2. One box of gelatine soaked in milk one-half hour; Avhile it is soaking make a soft custard with the yolks of seven eggs, one pint of milk, and one-half pound of crushed sugar. When the custard

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begins to boil pour in the gelatine and it will dissolve; when dis- solved, strain the custard through a sieve and add one gill of cold cream; then let it cool a little, but not enough to thicken; whip a good quart of thick cream, add vanilla or any flavoring to suit the taste, add this to the custard, set it in the ice chest and stir occa- sionally until it begins to thicken. Then beat the whites of the seven eggs to a froth, adding two tablespoonfuls of powdered sugar, and stir into the custard and cream, stirring occasionally very gently until it is thick enough to turn into the molds which, have been lined with sponge fingers or slices. Set them back ip the ice chest.

Fruit Charlotte.

Line a dish with sponge cake; place upon the bottom, in thj centre of the dish, grated pine-apple; cover with a whipped cream blanc mange. Keep back a little of the cream to poiir over the top after it is poured out of the mold.

Genoese Cream. One pint of milk, one tablespoonful of flour, one tablespoonful of sugar. Boil until it thickens; add the yolks of three eggs and a piece of butter the size of. an egg; flavor with lemon or vanilla. Cover the bottom of the dish with sponge cake, spreading one side of the cake with currant or other jelly. Pour on the cream and dust the top with sugar.

Italian Cream, Put one ounce of soaked isinglass, six ounces of loaf sugar, and one pint of milk, into a sauce pan; boil slowly and stir all the time until the isinglass is dissolved; strain the mixture, and, when cool, mix it with a pint of thick cream; flavor with one teaspoonful of extract of bitter almond, and one gill of rose water. Beat thoroughly until it thickens; pour into a large or into individual molds and put into an ice box until wanted.

86 CREAMS AND CUSTARDS.

Manioca Cream. Three tablespoonfuls of manioca, one pint of milk, three eggs, vanilla and sugar to taste; soak the manioca in water till soft; boil the milk; while boiling stir in the manioca and the yolks of the eggs beaten with the sugar; when cooked sufficiently pour into a dish to cool; when cold, add the vanilla; beat the whites of the eggs until stiff, sweeten and flavor them and stir part into the cream, putting the rest on top.

RussE Cream. One-half box of gelatine soaked in a little water one hour, one quai't of milk, one cup of sugar, and four eggs. Mix sugar, milk, yolks of eggs, and gelatine together; put in a pail, set in a kettle of water and boil twenty minutes. Beat the whites of the cg^-3 stiff, and stir into the custard after taking off the fire. Flavor with vanilla and pour into molds. Serve with sugar and cream or with custard.

Rock Cream.

Boil rice until quite soft in new milk, sweeten with powdered loaf sugar. Pile it in a dish and lay on it in different places lumps of currant jelly, or any kind of preserves; beat the whites of five eggs to a stiff froth; add flavoring and a tablespoouful of thick cream; droj) it over the rice forming a rock of cream.

Spanish Cream. Make a soft custard of one quart of milk, the yolks of six eggs, six tablespoonfuls of sugar. Put one box of gelatine dissolved in one pint of water over the fire; add the custard; flavor with vanilla Strain into molds and set in a cool place.

Tapioca Cream. One cup of tapioca soaked for eight hours in milk enough to cover; then take one quart of milk, place on the stove, and when it boils add the beaten yolks of two eggs and the tapioca; let it boil up.

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then stir the beaten whites very thoroughly through it. Sweeten and flavor to taste. Eat cohh

Whipped Cream.

To one quart very tliick whipped cream, add powdered sugar to taste and a glass of wine. Make just before ready to use.

Whipped Cream Sauce,

IVIix a plateful of whipped cream (flavored with vanilla), the beaten whites of two eggs and pulverized sugar to taste, all together; pile a bank of this mixture in the center of a platter and form a circle of little fruit puddings (steamed in cups) around it, or it is nice for corn starch, blanc manges, etc.

Single cream is cream that has stood on the milk twelve hours. It is the best for tea and coffee. Double cream stands on its milk twenty-four hours, and cream for butter frequently stands forty- eight hours. Cream that is to be whipped should not be buttei' cream, lest in whipping it change to butter.

Almond Custard,

One pint of new milk, one cup of pulverized sugar, one-quartek Dound of almonds (blanched and pounded), two teaspoonfuls rose water, the yolks of four eggs; stir this over a slow fire until it is of the consistency of cream, then remove it quickly and put into a dish. Beat the whites with a little sugar added to the froth, and lay on top.

Apple Custard.

One pint of mashed stewed apples, one pint of sweet milk, four eggs, one cup of sugar, and a little nutmeg. Bake slowly.

Boiled Custard. Allow five eggs to one quart of milk, a tablespoonful of sugar to, each egg, set the milk in a kettle of boiling water until it scalds; then, after dipping a little of the milk on to the eggs and beating up, turn into the scalded milk, and stir until it thickens. Flavor to taste.

88 CREAMS KND CUSTARDS.

Baked Custard. One quart of milk, five eggs, a pinch of salt, sugar and flavor to taste, boil the milk; when cool, stir in the beaten eggs and sugar, pour into cups, set them in pans of water, and bake; if baked toe long, will become watery.

Chocolate Custard. Make a boiled custard with one quart of milk, the yolks of six eggs, six tablespoonf uls of sugar, and one-half cup of grated vanilla chocolate. Boil until thick enough, stirring all the time. When nearly cold, flavor with vanilla. Pour into cups, and put the whites of the eggs beaten with some powdered sugar on the top.

Coffee Custard.

One-half pint of rich cream, one-half cup cold coffee, four eggs, sugar to taste.

Corn Starch Custard.

Most persons know how to make a corn starch custard. A rich one can be made as follows: One quart of milk with five beaten eggs in it; sweeten and flavor to choice, adding one-fourth pound of corn starch; place over the fire, stirring quickly to avoid burn- ing to the bottom, until it begins to thicken. Or, can take less egg by using more corn starch, as follows: One quart of milk, two eggs, sugar and flavor to taste, one-half pound of corn starch. If this is too much starch and it becomes too thick, take it off the fire, add a a little milk, stirring till smooth. A custard is best made in a vessel placed in boiling water, as there is no risk of burning. Custards requii'e to be stiff er for filling cream puffs, chocolate eclares, charlotte russes, etc. The above receipts are thick enough for any of the purposes, and, if required for simple custard, less starch will do.

CocoANUT Custard.

To one pound of grated cocoanut, allow one pint of scalding milk and six ounces of sugar. Beat well the yolks of six eggs and

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stir them alternately into the milk with the cocoanut and sugar. Pour this into a dish lined with paste and bake twenty minutes ; or, if preferred, treat the milk, cocoanut, eggs, and sugar as for boiled custard, and serve in cups.

Cold Cup Custard. One quart of new milk, one pint of cream, one-fourth pound of fine white sugar, three large tablespoonfuls of wine, in which rennet has been soaked. Mix the milk, c4-eam and sugar together, stir the wine into it, pour the mixture into custard cups, and set them away until the milk becomes a curd. Grate nutmeg on top and eat them with cream that has been kept on ice.

Caramel Custard.

Put two dessert-spoonfuls of crushed sugar into a tin pan; let it stand on the stove till it begins to brown, then stir constantly till it is a thick, black syrup. Pour it into a quart of scalding milk; add six ounces of white sugar and the yolks of six eggs. Beat and pour into cups, set in a pan of hot water in the oven and bake twenty minutes.

Lemon Custard,

Four eggs (leave out the white of one), one cup of sugar, one cup of cold water, one grated lemon, a small piece of butter, one table- spoonful of corn starch; bake as custard; after it is baked, cover it with the beaten white and pulverized sugar; return to the oven; bake a light brown.

Moonshine.

Beat the whites of six eggs into a very stiff froth, then add grad- ually six tablespoonfuls of powdered sugar, beating for not less tJian fifteen minutes; then beat in one heaping tablespoon ful of preserved peaches cut in tiny bits. In serving, pour in each saucer some rich cream sweetened and flavored with vanilla, and on the cream place a liberal portion of the moonshine. This quantity is enough for seven or eight persons.