Cassell's dictionary of cookery

The moulds for creams should always be oiled or immersed in cold water before they are used. In all the recipes where cream is required, and when it is not easily obtained, Swiss milk will be most useful. Though it is not agreeable to drink, it is excellent for cookery, and much less expensive than cream, and it must be remembered that whenever it is used, sugar may be entirely dispensed with. In calculating the cost of the various sweet dishes, cream is put down at Is. 6d. per pint. If the Swiss or Aylesbury milk were used it would be much less. In the same way isinglass is reckoned at Is. 2d. per ounce, which is the price of the best. If opaque gelatine be used, which, though not nearly so nice, is considered by many quite satisfactory, that may be obtained at 4d. per ounce. Cream (a la Parisionne).— Pour a pint and a half of boiling milk over an ounce of isinglass, stir it well, add the juice of half a small lemon, two table-spoonfuls of sifted sugar, and half a pouijd of good jam — apricot is to be preferred — but none must be used which was tiot preyed through a sieve at the time it was made. The jam should be added gradually, and the cream stirred till it is nearly cold, or the jam wilt- sink to the bottom. It will be richer and better if cream bo entirely or partially substituted for milk. Time : half an hour to make ; twelve hours or more to stiffen. Probable cost. Is. lOd. with milk, or 3s. lOd. with cream. Sufficient for a quart mould. CCream (a la Valois). — Cut three or four sponge-cakes into thin slices. Arrange them on a dish with a little jam spread on each, and pour over them a wine-glassful of sherry. Pour one pint of boiling milk or cream over an ounce and a half of the best isinglass. Sweeten it, and add a table-spoonful of brandy and the same of lemon-juice. Stir it well, then pour a little into an oiled mould, and let it set ; then place the sponge biscuit on it. Fill the mould with the remainder of the cream, and when it is firm turn it on a glass dish. Time, half an hour to make. Probable cost, 2s. 6d., exclusive of the sherry and brandy. Sufficient for a quart mould. Cream, Apple Pie.— Make an apple pie in the usual way. When it is sufficiently cooked, take it out of the oven, cut out the pastry from the middle, and, when cold, pour a pint of good custard in its place. Put some ornaments of puif paste on the cover. Any kind of firm fruit may be sent to table in the same way. Cream. Biscuits (flavoured with lemon). —Beat up the yolks of six eggs with half a pound of finely-sifted sugar. When well worked together, add six whites whipped to a froth, one gill of whipped oream, and the grated peel of a lemon. Bake in a moderate oven for ten to twelve minutes. These biscuits may be varied by substituting orange or vanilla for lemon. Probable cost, about Is. Gd.