Cassell's dictionary of cookery

Italian Cream (another way) . — Stir into a pint of thick cream the rinds of two lemons rubbed off on lumps of sugar, and as much more pounded loaf sugar as will sweeten. Whisk Tip the cream with the juice of one lemon, strain an ounce or more of dissolved isinglass to it, and beat weU together. Flavour with noyau or curaçoa, and fill a mould. Freeze, turn out, and garnish with any kind of sweetmeats or preserved fruits. Time, haK an hour. Probable cost 28. 9d., exclusive of liquors. Sufficient for a pint and a half mould. Italian Cream (anotherway). — SceCrcam, Italian. Italian Jelly. — This is made with any fruit jelly. Take an earthenware mould which has previously lain in cold water for two or three iours, fill it about half-way up with jelly. When it is quite firm, place upon it a thick layer of stiff blancmange, cut to the size of the mould. Now fill up with another fruit jelly nearly cold. Italian Macaroni Soup.— Drop three ounces of macaroni into boiling water, and keep it boiling for twenty minutes. Drain, and cut it into inch lengths, or it may be broken before being put into the water. Have ready two quarts of clear gravy soup, boiling hot, into which throw the macaroni, and simmer for about ten minutes. Serve with grated Parmesan in a dish. Probable cost. Is. to Is. 4d. per pound. Sufficient for eight persons. Italian Macaroons.— Blanch and pound eight ounces of sweet almonds (expose them to the air for a day or two before they are required to be pounded) with a little orange-flower water, twelve ounces of sifted sugar, and the frothed whites of three eggs. Smooth the ingredients by rubbing them well together, add gradually several more frothed whites, and, when the paste looks soft and smooth, drop it, in quantities about the size of a walnut, through a funnel on to some wafer-paper. Bake on the ordinary plate, in a rather slow oven, to a pale colour. A strip or two of almond sliould be stuck on the top of each macaroon before baking. Time, fifteen to twenty minutes to bake. Probable cost, Is. 8d. per pound. Italian Meringues. — Boil a pound of the finest lump sugar in a pint of water. When it has boiled long enough to whiten and become flaky as it drops from the spoon, scrape from the sides of the pan any sugar that may be adhering, and stir in six whites of eggs, which have been whisked to the stiffest possible froth; do this very gradually and slowly, at the same time mixing the mass as briskly as possible to make it smooth. Continue to stir until the mixture is firm enough to retain the shape of a tea-spoon, in which it is now to be moulded. Slip the meringues quickly off on paper, and harden in a gentle oven, that they may retain their delicate whiteness. Almonds are sometimes pounded, and mixed with the eggs and sugar. These are very superior to the plain meringues, but they will require more care in baking, and they will take a longer time ; they should be crisp, and only lightly browned. Blanch and pound the almonds. Time, twenty to thirty minutes. Probable cost. Is. for this quantity.