Put some of the cherries at the bottom of a well-shaped mould,
next a little of the custard, then some of the cake, and so on
until the mould is quite full ; then place it on the ice until
wanted. This preparation should be made a day before it is used.
Turn it out on to a dish, and garnish at the base with a
little cherry or raspberry syrup, or a little currant-jelly
dissolved in an equal bulk of water. When this Cream is
flavoured with vanilla, the cake and fruits should not be soaked
in curagoa, but in sherry, brandy, or cherry brandy.
Yankee Cremo. — Beat the yolks of four eggs with fib. of
powdered white sugar. Put lqt. of milk over the fire, and
when it boils stir it into the eggs and sugar. Mix 3 table-
spoonfuls of cornflour with a little cold milk, put the eggs
and milk over the fire, stir in the flour, and continue stirring
till quite thick. Add a few drops of flavouring✪ Yankee Cremo, almond,
vanilla, or whatever may be preferred, and pour the Cremo
into a china dish that will just hold it. Beat the whites of
the four eggs to a stiff froth with 2oz. of powdered white sugar,
and pile it over the top. Brown it slightly with a sala-
mander.
CREAM OF TARTAR. — In a general sense this is
purified tartar, or argol, a crystalline substance found in
the interior of wine bottles and known as “ crust.” Chemi-
cally it is better known as potassium bitartrate, or acid
potassium tartrate. Cream of Tartar is in white crystals,
having a gritty, acid taste, and is largely used in cooking,
and especially as an ingredient of baking-powder.
Cream of Tartar Drink.— Put lib. of loaf sugar into a jug
with the juice and rinds of two lemons and loz. of Cream of
Tartar. Pour over this fgall. °f boiling water. It is very
quickly prepared, and is a nice drink when cold — refreshing,
and exceedingly valuable as a blood cooler.
CREATIN. — See Kreatine.
CRECY. — A town of France, famous for the excellence
of the carrots grown in its neighbourhood, for which reason
carrot soup is generally known as Cregy. On the 26th of
August, 1346, a most terrible battle between the English
and French was fought at Cregy, when the Black
Prince, a boy of sixteen, won his spurs, and the English
watered Cregy with the best French blood. To com-
memorate this event, the prince took the crest of the
slain Bohemian king, three ostrich feathers, and the
motto “ Icli Dien.” Kettner informs us that on the
anniversary of this day, our present Prince of Wales and
his friends invariably eat two platefuls of Cregy. See
Soups.
CREMES. — A French term applied to certain cordials
and liqueurs, to indicate the cream-like smoothness of these
manufactures.
CREMONA. — A city and province of Northern
Italy. It gives its name to a compote which is much
esteemed in Germany and North Italy, and is eaten with
roasted meats.
CREFES. — A French word answering in effect to
pancakes. The probable derivation is the same as crisp
or crape, pancakes being called “ crisps ” in the time
of Chaucer.
CREFINETTES.— These
are flat sausages wrapped in
pigs’ cauls, Crepine being the
French for caul. See Fig. 575.
In some parts of the Conti-
nent they are considered
great delicacies. Samples of
them will be found under
Calf’s Feet, Lamb, Part-
ridges, Pig’s Feet, Roe-
buck, Thrushes, &c.
Fig. 575. Crepinette.
Page 573 · 1 recipe record on this page
Presented as published in 1890. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
Put some of the cherries at the bottom of a well-shaped mould, next a little of the custard, then some of the cake, and so on until the mould is quite full ; then place it on the ice until wanted. This preparation should be made a day before it is used. Turn it out on to a dish, and garnish at the base with a little cherry or raspberry syrup, or a little currant-jelly dissolved in an equal bulk of water. When this Cream is flavoured with vanilla, the cake and fruits should not be soaked in curagoa, but in sherry, brandy, or cherry brandy.
Yankee Cremo. — Beat the yolks of four eggs with 1lb. of powdered white sugar. Put 1qt. of milk over the fire, and when it boils stir it into the eggs and sugar. Mix 3 tablespoonfuls of cornflour with a little cold milk, put the eggs and milk over the fire, stir in the flour, and continue stirring till quite thick. Add a few drops of flavouring, almond, vanilla, or whatever may be preferred, and pour the Cremo into a china dish that will just hold it. Beat the whites of the four eggs to a stiff froth with 2oz. of powdered white sugar, and pile it over the top. Brown it slightly with a salamander.
CREAM OF TARTAR. — In a general sense this is purified tartar, or argol, a crystalline substance found in the interior of wine bottles and known as “ crust.” Chemically it is better known as potassium bitartrate, or acid potassium tartrate. Cream of Tartar is in white crystals, having a gritty, acid taste, and is largely used in cooking, and especially as an ingredient of baking-powder.
Cream of Tartar Drink.— Put 1lb. of loaf sugar into a jug with the juice and rinds of two lemons and loz. of Cream of Tartar. Pour over this 1gall. of boiling water. It is very quickly prepared, and is a nice drink when cold — refreshing, and exceedingly valuable as a blood cooler.
CREATIN. — See Kreatine.
CRECY. — A town of France, famous for the excellence of the carrots grown in its neighbourhood, for which reason carrot soup is generally known as Crécy. On the 26th of August, 1346, a most terrible battle between the English and French was fought at Crécy, when the Black Prince, a boy of sixteen, won his spurs, and the English watered Crécy with the best French blood. To commemorate this event, the prince took the crest of the slain Bohemian king, three ostrich feathers, and the motto “ Icli Dien.” Kettner informs us that on the anniversary of this day, our present Prince of Wales and his friends invariably eat two platefuls of Crécy. See Soups.
CREMES. — A French term applied to certain cordials and liqueurs, to indicate the cream-like smoothness of these manufactures.
CREMONA. — A city and province of Northern Italy. It gives its name to a compote which is much esteemed in Germany and North Italy, and is eaten with roasted meats.
CRÊPES. — A French word answering in effect to pancakes. The probable derivation is the same as crisp or crape, pancakes being called “ crisps ” in the time of Chaucer.
CRÉPINETTES.— These are flat sausages wrapped in pigs’ cauls, Crépine being the French for caul. See Fig. 575. In some parts of the Continent they are considered great delicacies. Samples of them will be found under Calf’s Feet, Lamb, Partridges, Pig’s Feet, Roebuck, Thrushes, &c.
Fig. 575. Crepinette.
Records on this page
Yankee Cremo