The encyclopædia of practical cookery

Serve either hot or cold. Cream Tartlets. — (1) Line some small tartlet-pans with rich paste, and bake. When done and quite cold, fill them with some whipped Cream, put a little jelly in the centre of each, and serve. (2) Butter a dozen tartlet-moulds, line them with some short paste, fill with apple marmalade, and bake in a moderate oven. Take them out when done, mask with some apricot marmalade, and over that put some well-whipped vanilla Cream. With a knife or spatula smooth this over, and make it into a pyramidical shape. Cream flavoured, -with Tea (Creme du The). — (1) Soak |oz. of gelatine in | pint of milk for four hours ; add |lb. of loaf sugar, and pour in 1 breakfast-cupful of very good, hot tea. When the gelatine and sugar are quite dissolved, strain the preparation through fine muslin and let it cool. Whisk the whites of two eggs to a stiff froth, and when the gelatine mixture is quite cold, beat it in by degrees to the frothed whites of the eggs, and whip in 1 pint of rich Cream that has been beaten to a froth. Wet the inside of a mould with cold water, pour the mixture into it, and stand it in ice for eight or ten hours; then turn out on to a glass dish, and serve Cream with it. (2) Beat the yolks of eight eggs with jib. of caster sugar, and mix in sufficient freshly-made, strong tea to flavour. Put lqt. of milk in a saucepan over the fire until boiling, then move it to the side, and stir in the beaten eggs. Strain the mixture through a fine hair sieve, fill small cups with it ; stand them in the bain-marie, and keep simmering gently at the side of the fire for ten minutes. At the end of that time put the pan and cups into a moderate oven, and bake for a quarter-of-an-hour. When the Cream is firm, take the cups out of the pan, leave until cooled, and stand them on ice until ready to serve. Cream Toasts. — (1) Cut some slices of bread ^in. thick, and trim off the crust. Have ready on the range a bowl half full of boiling water, with loz. of butter in it ; toast the slices of bread a pale brown, and as each slice is done, dip it in the boiling water and butter for a second, sprinkle with a little salt, and lay it in a deep, hot dish (the one in which it is to be served). Put lqt. of milk into a saucepan over the fire, thicken with loz. of cornflour (or less, if Cream Fig. 569. Cream Toasts. is mixed with the milk), stir in 2oz. of butter, let it simmer till all the toast is ready, and stir into it the whites of three eggs (which should have been beaten to a stiff froth before the bread was cut). Let this just come to a boil, and pour it over the toast, lifting the slices one by one to let the mixture run in between them (see Fig. 569). Cover the For details respecting Culinary Processes, Utensils, Sauces, die., referred to, see under their special heads. Cream — continued. dish closely, and put it in the oven for two or three minutes before serving.