Cherry Cream. — Have ready half a pint of cream,
half a pint of milk, half a pound of cherries,
stoned, white of one egg whisked, three ounces of
castor sugar, half an ounce of leaf gelatine✪ Cherry Cream. Dissolve
the gelatine in a little milk. Strain into a basin, and
when a little cool add vanilla. Whip the cream
and add it with the remaining milk, and then incor¬
porate gradually the whisked white of egg and the
sugar. 1 When beginning to set, sprinkle in the
cherries (cut in halves), and stir for a few minutes
before moulding. When firm, turn out and serve.
Cocoanut Ice.— 1 grated fresh cocoanut, 2 lbs. loaf
sugar, small piece of butter, 1 tablespoonful of cream,
cochineal✪ Cocoanut Ice.
Take the cocoa milk and add water to make J pint;
add the sugar and boil well for ten minutes ; stir in the
grated cocoanut and boil another ten minutes. Take
it off the gas, add cream, and beat well until it com¬
mences to set. Pour half of it quickly into a buttered
soup plate; add to the rest a little vanilla and
cochineal, and pour it on to the top of the other if
set enough to bear it. When cool, cut in strips or
diamond shapes.
Rice Mould with Stewed Fruit. — Ingredients :
One pint of milk, three ounces of best rice, quarter pint
of cream, two ounces of castor sugar, some fresh
stewed fruit, and a few drops of vanilla essence✪ Rice Mould with Stewed Fruit.
Wash, pick, blanch, and cook the rice untU tender
in the pint of milk with the sugar. Turn out into a
GAS COOKERY BOOK.
165
basin to cool, and add the cream, whipped; mix well,
and pour into border mould previously rinsed in cold
water. When firm turn out quickly on to a cold dish.
Fill the centre with stewed fruit. If preferred, mould
in the usual way, and serve with stewed fruit. The
result is better if the rice be soaked in milk a few
hours.
Pear Marmalade. — Boil six good-sized pears to a
pulp; take half their weight of sugar, put it into a
saucepan with a very little water, boil it, and skim it
whilst boiling; when boiled until it becomes brittle,
add the pulp of the pears, give it a boil and add about
four drops of essence of cloves✪ Pear Marmalade ; when cold it is ready
for use.
Almond Cream. — Take six ounces of ground
almonds. Add a few pieces of sugar, after
rubbing them with the rind of a lempn. Mix
a dessertspoonful of cornflour with a pint of
milk, or, preferably, use a pint of cream ; break
in the yolks of three eggs✪ Almond Cream well beaten. Place
all the ingredients in a saucepan, and continually stir
until it thickens. It must not be allowed to boil.
When sufficiently cool, serve in custard glasses with a
little of the white of the eggs whisked up, and placed
on top.
Apricot Custard. — Take an enamelled stewpan and
empty the contents of one tin of some good brand of
apricots. Add a little sugar. Stew gently until they
are reduced to a pulp. They should then be passed
through a moderately fine hair sieve. Stand aside
to cool. Take one pint of milk with a little cream if
possible, and make a custard with three eggs. Put
into it three-quarters of an ounce of gelatine✪ Apricot Custard, dissolved
in a little milk or water. When this cream is thor¬
oughly cold, mix it with the apricots, and pour the
whole into a mould which has been previously greased
with a little fresh butter, and stand it in a cool place
until set. If cow’s milk is not obtainable, condensed
milk may be substituted.
THE HOUSEHOLD
1 66
Page 91 · 6 recipe records on this page
Presented as published in 1900. 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
Cherry Cream. — Have ready half a pint of cream, half a pint of milk, half a pound of cherries, stoned, white of one egg whisked, three ounces of castor sugar, half an ounce of leaf gelatine. Dissolve the gelatine in a little milk. Strain into a basin, and when a little cool add vanilla. Whip the cream and add it with the remaining milk, and then incor¬ porate gradually the whisked white of egg and the sugar. 1 When beginning to set, sprinkle in the cherries (cut in halves), and stir for a few minutes before moulding. When firm, turn out and serve.
Cocoanut Ice.— 1 grated fresh cocoanut, 2 lbs. loaf sugar, small piece of butter, 1 tablespoonful of cream, cochineal.
Take the cocoa milk and add water to make J pint; add the sugar and boil well for ten minutes ; stir in the grated cocoanut and boil another ten minutes. Take it off the gas, add cream, and beat well until it com¬ mences to set. Pour half of it quickly into a buttered soup plate; add to the rest a little vanilla and cochineal, and pour it on to the top of the other if set enough to bear it. When cool, cut in strips or diamond shapes.
Rice Mould with Stewed Fruit. — Ingredients : One pint of milk, three ounces of best rice, quarter pint of cream, two ounces of castor sugar, some fresh stewed fruit, and a few drops of vanilla essence. Wash, pick, blanch, and cook the rice untU tender in the pint of milk with the sugar. Turn out into a
basin to cool, and add the cream, whipped; mix well, and pour into border mould previously rinsed in cold water. When firm turn out quickly on to a cold dish. Fill the centre with stewed fruit. If preferred, mould in the usual way, and serve with stewed fruit. The result is better if the rice be soaked in milk a few hours.
Pear Marmalade. — Boil six good-sized pears to a pulp; take half their weight of sugar, put it into a saucepan with a very little water, boil it, and skim it whilst boiling; when boiled until it becomes brittle, add the pulp of the pears, give it a boil and add about four drops of essence of cloves ; when cold it is ready for use.
Almond Cream. — Take six ounces of ground almonds. Add a few pieces of sugar, after rubbing them with the rind of a lemon. Mix a dessertspoonful of cornflour with a pint of milk, or, preferably, use a pint of cream ; break in the yolks of three eggs well beaten. Place all the ingredients in a saucepan, and continually stir until it thickens. It must not be allowed to boil. When sufficiently cool, serve in custard glasses with a little of the white of the eggs whisked up, and placed on top.
Apricot Custard. — Take an enamelled stewpan and empty the contents of one tin of some good brand of apricots. Add a little sugar. Stew gently until they are reduced to a pulp. They should then be passed through a moderately fine hair sieve. Stand aside to cool. Take one pint of milk with a little cream if possible, and make a custard with three eggs. Put into it three-quarters of an ounce of gelatine, dissolved in a little milk or water. When this cream is thor¬ oughly cold, mix it with the apricots, and pour the whole into a mould which has been previously greased with a little fresh butter, and stand it in a cool place until set. If cow’s milk is not obtainable, condensed milk may be substituted.
1 66
Records on this page
Cherry CreamCocoanut IceRice Mould with Stewed FruitPear MarmaladeAlmond CreamApricot Custard