Twentieth century home cook book

To one pint of sweet cream, add the whites of three eggs beaten to a stiff froth, five tablespoonfuls of sweet wine, three of pulverized sugar, one teaspoonful of lemon extract. Mix all together and whip until it stands solid ; remove the froth as it rises with a spoon and put it on an inverted sieve with a dish under it to catch that which may drain through, and whip that which drains through again. Keep on ice or in a very cool place. GENOESE CREAM. One tablespoon of flour, one of powdered sugar, yolks of three eggs bit of butter the size of half an egg. Rub together the flour and sugar ; add one pint of milk and mix it well; set it over a slow fire ; when warm, add (without beating) the eggs and butter and stir constantly until it thickens. Drop pieces of sponge cake in wine ; lay them in the dish and pour the cream over them. Have some pistachio nuts and citron chopped fine and stir some in the cream while boiling and spread some thickly over the cake just before the cream is poured on it. Flavor with little essence of lemon. Eat it cold. ' —Mrs. J. C. Spencer. PINEAPPLE BAVARIAN CREAM. One pint of fresh or canned pineapple, one cup of sugar, one pint of cream, half a package of gelatine, half a cup of cold water. Soak gelatine until thoroughly dissolved. After chopping the pineapple fine, put in a kettle with the sugar, and simmer twenty minutes. Add the gelatine and strain at once into a pan. Rub the pineapple through the sieve. Beat it until thick enough, then the cream may be added, well whipped to a stiff froth. After mixing it thoroughly pour into a wet mould, place in a very cold place to become hard. Serve with whipped cream. [213] DEVONSHIRE CREAM. Have a large round tin pan that will fit in the top of a pot in such a way that it will be about three inches from the water. Pour three or four quarts of fresh milk from the cow into the pan ; put in a very cool place and let it stand twelve hours ; have water boiling in a pot, and set the tin of milk carefully on top. Do not touch the milk ; the water must boil all the time, until a line of bubbles half an inch wide form all around the pan of milk. The milk must not boil. Take it off and set in a cool place for a few hours ; then skim off the cream with a skiinmer. This is delicious on fresh fruits, preserves, pies, or anything that milk is suited to go on. The milk is good for any kind of cooking. COCOANUT CREAM. Grate a fresh cocoanut and mix with it an ounce of sugar ; melt in as little water as possible three-fourths ounce of gelatine, whip the whites of three eggs, mix with them one-half a pint of milk, stir over the fire until the custard thickens. Sweeten with six tablespoonfuls of sugar, stir the gelatine and a full half pint of grated cocoanut, with the cocoanut milk, into the custard ; whip half a pint of cream (solid) and stir it very carefully into the custard. When the batter is quite cold (but before it sets) flavor with vanilla or lemon. Mould and place on the ice. VELVET CREAM. Two tablespoonfuls of gelatine dissolved in half a tumbler of water, one pint of rich cream, four tablespoonfuls of sugar ; flavor with sherry, vanilla, extract of rose water. Put in moulds and set on the ice. This is a delicious dessert; it can be made in a few minutes. Serve with or without cream. CHOCOLATE CREAM. Add to one quart of fresh cream or milk one ounce of the best chocolate ; sweeten to the taste; stir well while boiling. Have ready the whites of six eggs beaten well ; pour the chocolate over the beaten eggs ; stir thoroughly and quickly ; strain through a sieve. Flavor with vanilla. Serve cold. APPLE CREAM.