The encyclopædia of practical cookery

put them into a saucepan ; season with a little wine, grated nutmeg, vanilla, or lemon, and boil for twenty minutes. Prepare some rich pastry, line a shallow dish, bake lightly, and fill up with the Cream, then bake again until quite done. For details respecting Culinary Processes, Utensils, Sauces, <£c., referred to, see under their special heads. Cream — continued. Cream — continued. Take some of the whites of the eggs and a little sugar and make a meringue, pour it over the pie, and put it into the hot closet or warm oven to brown lightly. See [illustration: Fig. 565]. (2) Put into a saucepan lqt. of sweet, rich milk, 3 table- | spoonfuls of cornflour or wheat-flour, fib. of sugar, the grated rind of a lemon, or 1 teaspoonful of vanilla sugar or extract, and three eggs. Stir well, place the saucepan on the fire, and continue to stir until the mixture thickens. Have ready j a paste crust, baked in any desired shape, pour in the Cream, smooth over the surface, dust over grated nutmeg or powdered | cinnamon, and serve. (3) Beat 6oz. of sugar and 2oz. of butter in a basin to a l cream, stir in four eggs, the juice of an orange and half a lemon, and lastly 3oz. of flour. Pour lqt. of milk into a saucepan, add the mixture when thoroughly incorporated, stir over the fire until it thickens a little, pour it into pans lined with paste, and hake in a quick oven. Turn them out carefully, and serve hot or cold. Cream Plombidre with Bananas. — Peel some ripe bananas, and pass them through a fine hair sieve into a basin. Mix with the fruit puree about If pints of thick vanilla Cream, then pass the whole again through the fine hair sieve. Turn the Cream into a freezer, and leave it till thickened. Whisk 1 pint of Cream with sugar to taste, mix it with the frozen Cream, and add 1 wineglassful of Madeira. Arrange the Cream, rock shape, on a folded napkin, and serve. Cream Pudding (Baked). — (1) Mix 3 table-spoonfuls of caster sugar and the rind of a lemon (grated) with six eggs well beaten to a froth. Take lib. of flour, 1 pint of milk, and 2 ! teaspoonfuls of salt, and mix them together. When thoroughly incorporated, add the sugar and eggs. Just before serving, add 1 pint of thick Cream. Pour this into small cups or pudding-dishes, and bake until done. (2) Warm a piece of butter about the size of a walnut, beat it until creamy, then mix in the yolks of four eggs, one at a time, and 4 table-spoonfuls of thick Cream, sift in 3 tablespoonfuls of flour, and sweeten to taste with caster sugar. Whisk the whites of the four eggs to a stiff froth, and mix them lastly with the other ingredients. Thickly butter the interior of a mould, dredge it with flour, then shake out all that does not adhere to the butter, and pour in the mixture. Put it in a moderate oven to bake. When cooked, turn the contents of the mould on to a folded napkin, or an ornamental dish-paper, that has been laid on a hot dish, and serve with a sauceboatful of fruit sauce.