The encyclopædia of practical cookery

Boston Cream Puffs. — Put I pint of water into a saucepan with lib. of lard and a little salt, and boil; then add gib. of flour, or a little more if required, and stir over the fire for five minutes longer, or until it becomes a smooth paste. Take it off the fire, and mix in five eggs, one at a time. Take a spoon, and drop small quantities of the mixture on to slightly buttered baking-tins, giving an inch or so of distance between each. Put the sheet into a moderate oven, and bake for twenty minutes. Open the puffs by making an incision in the sides, and fill them with Cream. Bourbon Cream Ice. Put 2oz. of currants, well washed and dried, into a bowl, with the same quantity each of candied orange-peel, citron-peel, dried cherries, cut pine-apple, and a little essence of vanilla, and add to these 1 teacupful of maraschino and let them soak in it. Make a custard with 1 pint of milk, fib. of caster sugar, and the yolks of eight eggs, and mix in with it | pint of milk of almonds made with Goz. of blanched Jordan almonds and twelve bitter ones. The vanilla essence may be added to the latter and not the former mixture, which is a decided improvement. Put the milk of almonds and custard into a basin together, and place them on the ice to freeze ; then add the fruits, work well with a spoon, and freeze until quite firm, when it can be put into moulds, and left on ice until wanted for use. Burnt Cream. Put 1 pint of Cream in a saucepan with the thinly-pared yellow rind of one lemon, sweeten to taste with caster sugar, and boil it. Put four whole eggs in a basin with the yolks of two, 1 table-spoonful of flour and i wineglassful each ot ratafia and orange-flower water, and beat them well. Strain the Creamthrough a fine hair sieve, leave it until nearly cold, then stir it in with the beaten eggs. Turn the mixture into a saucepan and stir it over the fire until thick, but do not let it boil, then turn it into a dish. Put about 4oz. of crushed loaf sugar into a small saucepan with a small quantity of water, and place it over the fire until browned ; then take it off and stir it. Pour the sugar fancifully over the top of the Cream, and serve it either hot or cold. For details respecting Culinary Processes , Utensils, Sauces, <1 referred to, see under their special heads. Cream — continued. Burnt Cream Sauce. — The following sauce can be used for either custard or batter pudding. Put 2oz. of caster sugar into a small saucepan, and stir it over the fire till dark brown ; pour in slowly with the sugar 1 teacupful of thin Cream, or 2 table-spoonfuls of milk and 2 table-spoonfuls of Cream. Continue stirring the sauce over the fire till the Cream is hot, then turn it into a sauceboat, and serve. Chateaubriand Cream. — Set a jelly-mould upon the ice and pour some liquid jelly round it, turning it round sideways so as to let it set ; stick some shredded alnjonds round the sides and top until the mould is covered, put a little more of the jelly round, and when set give it another coating. When this is done satisfactorily, fill in the cavity with noyeau Cream.