The encyclopædia of practical cookery

(2) Put 1 pint of good milk into a lined saucepan, sweeten it to taste with lemon-flavoured sugar, and boil it ; then take it off the fire, and let it get nearly cold. Mix 3 teaspoonfuls of flour quite smooth with 3 table-spoonfuls of lemon juice and a little of the boiled milk, then add the remainder of the milk, and stir over the fire until thickened and boiling. Arrange some lady fingers and macaroons in a dish, and pour the Cream over them. When quite cold, spread § pint of thick and well-whipped cream on the top, strew a few chopped preserved cherries and pieces of candied peel over, and serve. Thick Cream. — Mix the juice of two small lemons and 1 wineglassful of brandy in 1 pint of Cream, and sweeten it to taste with caster sugar. Pass the Cream backwards and forwards from one basin to another until it is thick, then turn it into a glass dish, and serve. Turkish Cream Pie. — Make about Hlb. of flaky pastry, roll it out as thin as possible on a floured table or pastry board, and divide it into rounds of about 5in. diameter. Butter a round baking-tin, the same diameter as the pieces of pastry, and put in half, one upon the other, brushing over each with a pastebrush dipped in warm butter. Put ilb. of ground rice into a saucepan with lj pints of milk, boil until reduced to a thick pulp, turn it into a basin, and leave it till cold ; then put in the whites of two eggs, and work the rice mixture until of the consistency of clotted Cream. Spread this over the pastry, and cover it with the remaining rounds, moistening between them with butter, as before. Cut the pastry across into strips about 2in. broad, and bake it in a moderate oven until delicately coloured. When cooked, arrange the strips of pastry on a hot dish, pour hot syrup over, dust with caster sugar, and serve. Velvet Cream. — (1) Put into a pan on the fire loz. of gelatine with £ pint of sherry, and add the juice and grated rind of a lemon, and 1| breakfast-cupfuls of sugar. When the gelatine is all dissolved, strain, and leave the mixture to cool, but before it begins to stiffen, add 1| pints of Cream. Beat all together until it is nearly thick enough to drop, then pour it into moulds, and place them on the ice until the preparation is as stiff as blanc-mange. (2) Put 1 pint of Cream into a saucepan, add loz. of isinglass dissolved in 1 teacupful of water, place the pan on the fire, and boil up ; then add 1 tablespoonful of noyeau, remove the pan from the fire, and stir until nearly cold. Put a layer of apricot marmalade at the bottom of a dish, pour the Cream over, put a little marmalade or a whole apricot in the centre, and serve. (3) Whisk lip 1 pint of Cream with sufficient caster sugar to sweeten it, and add loz. of isinglass dissolved in a little water. This may be flavoured with any kind of jam, preserved fruits, or flavouring. Fresh fruits chopped up small make a very favourite addition. Put the Cream into a mould, set on ice, and turn out on to a glass dish garnished round with sweet biscuits.