Harper's cook book encyclopædia

Spanish Cream. — One quart of milk, four eggs ; gelatine, half a box. Flavor with vanilla or rose - water ; eight table-spoonfuls of sugar. Pour half the milk on the gelatine cold, and let it stand an hour. Add the rest of the milk, and let all boil together. Separate the eggs, adding four tablespoonfuls of sugar to the beaten yolks and four table-spoonfuls of sugar to the whites. When the milk and gelatine have boiled, add the yolks. When this cream is thick and smooth take it off the fire, and let it get quite cool before adding the whites. Flavor with vanilla, and then pour it into wetted moulds, to turn out, like blanc-mange, in a few hours. Another way : — Boil till dissolved I oz. of gelatine in three pints of fresh milk. Then add the yolks of six eggs, beaten light and mixed with a teacupful and a half of sugar. Put again on the fire, and stir until it thickens. Then set it aside to cool, and meantime beat the six whites very stiff, and stir them into the custard when almost cold. Pour into moulds. Flavor to your taste with bitter almond, lemon, or vanilla, before adding the whites. Strawberry Bavarian Cream. — Cover half a box of gelatine with a tea- Strawberry Cream C REAMS Cress and Celery Salad cupful of cold water, and let soak for twenty minutes. Mash a quart of ripe strawberries and press through a sieve ; add a cupful of sugar to the juice. Stir the gelatine over boiling water until dissolved, strain it into the strawberry-juice, set on ice, and stir until it thickens ; add a pint of whipped cream; mix gently. Pour into a mould and set in a cool place to harden. Strawberry Cream. — Hull a bowl of firm, ripe strawberries, and chill next the ice until they become ice-cold. Crush a second bowl of berries, and drain from the pulp an exact half-pint of the juice. Stir the bowl of juice with 2 ozs. of powdered sugar and Yz oz. of transparent gelatine, melted in a trifle of water until the sugar becomes dissolved. Wipe the inside of a mould with a bit of linen dipped in oil of sweet almonds, wipe with a bit of dry linen, and balance the mould in a bowl of salt and cracked ice. Dip the rosy berries one by one in the bowl of half-fluid jelly, drain for an instant, and arrange in close circles around the bottom and sides of the mould to form a shell. Chill the shell until the jelly becomes firm. Whip a pint of double cream with a whisk until the cream thickens by the swift strokes to a ball of froth. Whip the cream with a tablespoonful or two of strawberry- juice and 3 ozs. of powdered sugar, mix with Y\ oz. of gelatine melted in a trifle of water, and fill the heart of the tinted shell. A moment before serving invert the cream on to a plate. Tapioca Cream. — One quart of milk, two and a half teaspoonfuls of tapioca, three eggs ; beat the yolks with one cupful of sugar ; put the tapioca in the milk ; heat and dissolve, then put in the yolks with the sugar and boil ; froth the whites and stir in. \ Crbme de Menthe. See Beverages. Creole Catsup. See Pickles. Velvet Cream. — One coffee-cupful of wine, two-thirds of a box of gelatine dissolved in one pint of water, one coffee-cupful of sugar ; set the mixture over the fire and let it come to a boil ; strain it through a flannel bag ; when it is nearly cold, add a pint of good, rich cream. Beat all well together and put into a mould.