Cookery for every household

Notes. — This is an example of a custard cream, and many other creams with different flavourings may be made in the same way. A smaller proportion of cream to custard may be used if wished. Vanilla pod may be used instead of essence for flavouring ; it should be infused in the milk for a short time before making the custard. Sufficient for 5 or 6 persons. Probable cost. Is. Qd. 2029. Welsh Trifle A sixpenny sponge cake. 2 glasses sherry. | pt. double cream. 1 table-sp. sugar. Flavouring. 1 cupful clear red jelly. 1 A few pistachio nuts. Scoop out the centre from the sponge cake and place it on a glass dish. Pour over the wine and let it soak. Meanwhile, whip the cream until thick, and add the sugar and flavouring. Fill the centre of the sponge cake with this, making it level on the top. Then have the red jelly in a liquid condition and whip it until stiff and frothy. Pile this on the top of the trifle, put any remaining cream round 2031. Wafer Cream Bars Wafer biscuits. Strawberry or other cream mixture. Take a small wafer biscuit box, and line it very smoothly with grease-proof or wax paper. Then line the bottom of it with the narrow wafer biscuits, either white or pink, and brush over the upper surface with beaten white of egg. Make a strawberry cream mixture as directed on p. 448 (half quantities), and when it is in a setting condition pour it into the lined box. Brush the top lightly over with white of egg, and cover with another layer of wafer biscuits. Set aside in a cool place. When the cream is firm, turn it out of the box, and carefully remove the paper. Then take a 2 F sharp knife and cut it in bars between the biscuits. Serve piled up crosswise on a glass or silver dish. Note. — Any nice cream mixture may be used in the same way. 2032. Walnut Cream (Creme aux Noix) 2 table-sps. water. Vanilla or other flavour - J pt. custard. | pt. double cream. J lb. shelled walnuts. ing. | oz. sheet gelatine. Decorations — Some clear jelly, pistachio nuts, glace cherries or crystallised violets. Prepare and decorate the mould prettily, and put it aside to set (see p. 432). To Make the Cream. — Put the walnuts on a tin and roast them in the oven for a few minutes, so as to draw out the flavour. When dry and crisp, pound them in a mortar, or crush them with a rolling-pin. Then make a custard, and proceed as directed for Vanilla Cream (Recipe 2030), putting in less vanilla, or some other flavouring, and stirring in the prepared walnuts just before moulding the cream. When required, turn out on to a glass or silver dish, and decorate with chopped jelly and a few half-walnuts that have been dipped in liquid jelly and coated with chopped pistachio nuts. Sufficient for 5 or 6 persons. Probable cost. Is. 8 d. 2033. Whipped Cream (Crdme Fouettde)