their surface. When the pieces of bread are
I soaked in the cream, remove them, dip the
slices in some raw eggs, and fry them brown in
butter. Time, ten minutes to fry. Probable
cost. Is. 2d. Sufficient for four or five persons.
Cream., Vanilla. — Mix the well-beaten
yolks of four eggs with a pint and a half of
thick cream or new milk, add thi-ee table-spoon-
fuls of sugar, and four or five drops of the
essence of vanilla, and last of all, the white of
one egg beaten to a firm froth. Put the mix-
ture into a jug, place the jug in a saucepan of
cold water, and let it simmer gently, stm-ing
the contents of the jug all the time, until the
cream thickens. It must on no account boil, or
it -wiU. be fuU of lumps. Pour it into custard-
glasses, and strew a little finely-sifted sugar on
the top of each glass. Sufficient for nearly a
quart. Probable cost, 9d. for this quantity,
if made with milk.
Cream, Vanilla (another way). — Simmer
half a stick of vaniUa in a pint of milk for
t went}' minutes, or until the flavour is thoroughly
extracted, take out the vanilla, and pour the
boiling milk upon one otmce of isinglass, and
stir it until the isinglass is quite dissolved.
Mix it with the yolks of six eggs, put it in a
saucepan, and stir it constantly over the fire till
it thickens, but it must not boil. Strain it in a
large basin, and add to it half a pint of well-
whijjped cream, and a small glass of brand3\
Pour it on a well-oiled mould, and set it on ice.
To turn it out, dip the mould for a moment
into wami water. If it cannot be set on ice, a
little more isinglass may be added. Time,
three-quarters of an hour to prepare. Probable
cost, 2s. yd., exclusive of the brandy. Sufficient
for one quart mould.
CBE
( 1G3 )
CB^
Cream, Velvet. — Cut three or four
spouge biscuits into thin slices, and spread on
cuch a little apricot or greengage jam. Pour
over them a glass of sherry, and the juice of a
lemon, and let them stand to soak. Dissolve
half an ounce of isinglass in a cupful of water,
put it with a pint of cream, and two table-
.spoonfuls of sugar into a saucepan, and let it
simmer gently for ten minutes, strain it into a
j ug, and, when nearly cold, pour it from a good
lieight upon the fruit and spongecake. When
stiif, it is ready to serve. Probable cost, 2s. 8d.
.Sufficient for a good-sized dish.
Cream, Velvet (another way). — Prepai-e
the jam and the si^ongecakcs as in the last re-
<ipe. Simmer a pint and a half of new milk
with the thin rind of a lemon, half an inch of
stick cinnamon, and three table-spoonfuls of
sugar✪ Cream, Vanilla, until the flavour is thoroughly exti'acted.
Strain the milk, and let it cool, then mix it
with four eggs well beaten. Beat two dessert-
spoonfuls of arrowroot or corn-flour into a
smooth paste with a little cold milk. Mix the
eggs and milk with them, and put aU in a sauce-
pan. Let the mixture simmer gently until it
thickens, but it must not boil. Pour it over
the fruit and si^ongecake, and let the dish
stand in a cool place until wanted. Orange
wine may be substituted for sherry. Probable
cost, Is. 3d., exclusive of the wine. Sufficient
for a large dish.
Page 424 · 3 recipe records on this page
Presented as published in 1892. 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
A modernized reading is not available for this page yet. You are seeing the original text.
their surface. When the pieces of bread are
I soaked in the cream, remove them, dip the
slices in some raw eggs, and fry them brown in
butter. Time, ten minutes to fry. Probable
cost. Is. 2d. Sufficient for four or five persons.
Cream., Vanilla. — Mix the well-beaten
yolks of four eggs with a pint and a half of
thick cream or new milk, add thi-ee table-spoon-
fuls of sugar, and four or five drops of the
essence of vanilla, and last of all, the white of
one egg beaten to a firm froth. Put the mix-
ture into a jug, place the jug in a saucepan of
cold water, and let it simmer gently, stm-ing
the contents of the jug all the time, until the
cream thickens. It must on no account boil, or
it -wiU. be fuU of lumps. Pour it into custard-
glasses, and strew a little finely-sifted sugar on
the top of each glass. Sufficient for nearly a
quart. Probable cost, 9d. for this quantity,
if made with milk.
Cream, Vanilla (another way). — Simmer
half a stick of vaniUa in a pint of milk for
t went}' minutes, or until the flavour is thoroughly
extracted, take out the vanilla, and pour the
boiling milk upon one otmce of isinglass, and
stir it until the isinglass is quite dissolved.
Mix it with the yolks of six eggs, put it in a
saucepan, and stir it constantly over the fire till
it thickens, but it must not boil. Strain it in a
large basin, and add to it half a pint of well-
whijjped cream, and a small glass of brand3\
Pour it on a well-oiled mould, and set it on ice.
To turn it out, dip the mould for a moment
into wami water. If it cannot be set on ice, a
little more isinglass may be added. Time,
three-quarters of an hour to prepare. Probable
cost, 2s. yd., exclusive of the brandy. Sufficient
for one quart mould.
CBE
( 1G3 )
CB^
Cream, Velvet. — Cut three or four
spouge biscuits into thin slices, and spread on
cuch a little apricot or greengage jam. Pour
over them a glass of sherry, and the juice of a
lemon, and let them stand to soak. Dissolve
half an ounce of isinglass in a cupful of water,
put it with a pint of cream, and two table-
.spoonfuls of sugar into a saucepan, and let it
simmer gently for ten minutes, strain it into a
j ug, and, when nearly cold, pour it from a good
lieight upon the fruit and spongecake. When
stiif, it is ready to serve. Probable cost, 2s. 8d.
.Sufficient for a good-sized dish.
Cream, Velvet (another way). — Prepai-e
the jam and the si^ongecakcs as in the last re-
<ipe. Simmer a pint and a half of new milk
with the thin rind of a lemon, half an inch of
stick cinnamon, and three table-spoonfuls of
sugar, until the flavour is thoroughly exti'acted.
Strain the milk, and let it cool, then mix it
with four eggs well beaten. Beat two dessert-
spoonfuls of arrowroot or corn-flour into a
smooth paste with a little cold milk. Mix the
eggs and milk with them, and put aU in a sauce-
pan. Let the mixture simmer gently until it
thickens, but it must not boil. Pour it over
the fruit and si^ongecake, and let the dish
stand in a cool place until wanted. Orange
wine may be substituted for sherry. Probable
cost, Is. 3d., exclusive of the wine. Sufficient
for a large dish.