Mix one-half tb. of powdered sugar, two oz. of flour, two whole eggs, and the yolks of five in a basin. Pour one pint of boiling milk over this paste, stirring it briskly the while; add a grain of salt and the selected aromatic essence, and set the saucepan on the fire, that the Frangipan may cook. Do not cease stirring this cream while it is cooking, for it easily burns. Let it boil a few minutes; pour it into a bowl, and combine three oz. of fresh butter and two tablespoonfuls of dry, crushed macaroons✪ Frangipan Cream with it. When the whole is well mixed, smooth the surface of the custard with a well-buttered spoon, so that no crust may form while the cooling progresses. 2400—FRANGIPAN FOR FRIED CREAM Proceed as above, but so apportion the quantities as to obtain a very firm cream. The quantities should be as follows :—Six oz. of flour, six oz. of sugar, ten egg-yolks, four whole eggs, one quart of milk, and one oz. of butter. When this cream is cooked, spread it in a layer one inch thick on a buttered tray or on a marble slab; carefully butter its surface, and let it cool before using it. CoLD CUSTARDS 2401—PASTRY CREAM Mix one lb. of powdered sugar with four oz. of flour and twelve egg-yolks, and dilute with one quart of boiling milk. Cook this cream, stirring it continually the while; and, as soon as it boils, add to it a few drops of orange-flower water and four gelatine leaves, softened in cold water. Boil the cream a few minutes; take it off the fire, and, while stirring it briskly, carefully combine with it twelve egg-whites✪ Pastry Cream, beaten to a stiff froth. N.B.—Some operators call this St. Honoré cream (for, as a matter of fact, it serves chiefly in the garnishing of sweets bearing that name), and give the name of Pastry cream to the Secs yea ENTREMETS 711 same preparation minus the egg-whites and the gelatine. I prefer to abide by the principle given above, and to consider the cream without whisked egg-whites merely as a Frangipan, with which it has many points in common. Pastry cream may be flavoured according to fancy. The addition of the gelatine is not necessary when the cream is to be served immediately, or when it only has a moment or two to wait. But it is indispensable to prevent the decomposition of the preparation, especially in hot weather, if it have to wait at all. 2402—WHIPPED OR CHANTILLY CREAM Nothing could be simpler or more exquisite than this pre- paration, which is obtained by whipping the best cream (kept fresh for twenty-four hours in ice) over ice. The cream speedily increases in volume and becomes frothy. The operation should then be stopped, lest the cream turn to butter, and there should be immediately added to the former four oz. of powdered sugar✪ Whipped or Chantilly Cream (part of which should be the vanilla kind) per quart, and then the preparation should be placed in the cool until required. N.B.—The addition of a little dissolved or powdered traga- canth gum to the cream allows of a more frothy cream being obtained, but the result is neither as fresh nor as perfect in taste when it is not combined with a sweet or ice preparation. VARIOUS PREPARATIONS FOR ENTREMETS 2403—PREPARATIONS FOR PANCAKES AND PANNEQUETS Preparation A.—Put into a basin one Ib. of sifted flour, six oz. of powdered sugar, and a pinch of table-salt. Dilute with ten eggs and one quart of milk, added by degrees. Flavour with one heaped tablespoonful of orange, lemon or vanilla sugar, which should form part of the total weight of sugar prescribed ; or with one-eighth pint of some liqueur such as brandy, kirsch, rum, &c., which should form part of the total moistening.

AI-modernized reading of the original text

Mix one-half lb. of powdered sugar, two oz. of flour, two whole eggs, and the yolks of five in a basin. Pour one pint of boiling milk over this paste, stirring it briskly the while; add a grain of salt and the selected aromatic essence, and set the saucepan on the fire, that the Frangipan may cook. Do not cease stirring this cream while it is cooking, for it easily burns. Let it boil a few minutes; pour it into a bowl, and combine three oz. of fresh butter and two tablespoonfuls of dry, crushed macaroons with it. When the whole is well mixed, smooth the surface of the custard with a well-buttered spoon, so that no crust may form while the cooling progresses. 2400—FRANGIPAN FOR FRIED CREAM Proceed as above, but so apportion the quantities as to obtain a very firm cream. The quantities should be as follows :—Six oz. of flour, six oz. of sugar, ten egg-yolks, four whole eggs, one quart of milk, and one oz. of butter. When this cream is cooked, spread it in a layer one inch thick on a buttered tray or on a marble slab; carefully butter its surface, and let it cool before using it. CoLD CUSTARDS 2401—PASTRY CREAM Mix one lb. of powdered sugar with four oz. of flour and twelve egg-yolks, and dilute with one quart of boiling milk. Cook this cream, stirring it continually the while; and, as soon as it boils, add to it a few drops of orange-flower water and four gelatine leaves, softened in cold water. Boil the cream a few minutes; take it off the fire, and, while stirring it briskly, carefully combine with it twelve egg-whites, beaten to a stiff froth. N.B.—Some operators call this St. Honoré cream (for, as a matter of fact, it serves chiefly in the garnishing of sweets bearing that name), and give the name of Pastry cream to the same preparation minus the egg-whites and the gelatine. I prefer to abide by the principle given above, and to consider the cream without whisked egg-whites merely as a Frangipan, with which it has many points in common. Pastry cream may be flavoured according to fancy. The addition of the gelatine is not necessary when the cream is to be served immediately, or when it only has a moment or two to wait. But it is indispensable to prevent the decomposition of the preparation, especially in hot weather, if it have to wait at all. 2402—WHIPPED OR CHANTILLY CREAM Nothing could be simpler or more exquisite than this preparation, which is obtained by whipping the best cream (kept fresh for twenty-four hours in ice) over ice. The cream speedily increases in volume and becomes frothy. The operation should then be stopped, lest the cream turn to butter, and there should be immediately added to the former four oz. of powdered sugar (part of which should be the vanilla kind) per quart, and then the preparation should be placed in the cool until required. N.B.—The addition of a little dissolved or powdered tragacanth gum to the cream allows of a more frothy cream being obtained, but the result is neither as fresh nor as perfect in taste when it is not combined with a sweet or ice preparation. VARIOUS PREPARATIONS FOR ENTREMETS 2403—PREPARATIONS FOR PANCAKES AND PANNEQUETS Preparation A.—Put into a basin one Ib. of sifted flour, six oz. of powdered sugar, and a pinch of table-salt. Dilute with ten eggs and one quart of milk, added by degrees. Flavour with one heaped tablespoonful of orange, lemon or vanilla sugar, which should form part of the total weight of sugar prescribed ; or with one-eighth pint of some liqueur such as brandy, kirsch, rum, &c., which should form part of the total moistening.

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Dished English CustardFrangipan CreamPastry CreamWhipped or Chantilly Cream

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