Harper's cook book encyclopædia

The cream should be thoroughly chilled before it is whipped and drained. The gelatine should not be boiled, but should be soaked in cold water at least an hour before it is used. The cream is not to be added to the gelatine mixtures until these are partly frozen and are beginning to set. All Bavarian creams make good charlotte russe. Cake, Cream for. — Heat one pint of milk, and add to it one table-spoonful of cornstarch dissolved in a little milk, two eggs, one cupful of sugar, all beaten together ; boil it until it thickens. Split the cakes when cold, and fill with cream. Cheshire Cream. — Put the thin rind of a small lemon into a breakfast-cupful of thick cream. Let it remain for an hour or more, then take it out, and add a small teaspoonful of lemon-juice, a dessertspoonful of sugar, and a glass of sherry. Beat these thoroughly, and place the froth, as it is made, on a sieve to drain, and let it remain five or six hours. When ready to serve, put it on a glass dish with a border of macaroons or cocoanut biscuits round it. Chestnut Cream. — Boil the chestnuts, remove the skins and husks, boil them again in half a pint of milk, sweetened with I oz. of sugar and a teaspoonful of vanilla extract. Pass through a wire sieve. Add a wineglassful of maraschino to it. Melt I oz. of gelatine in a cupful of cold water. Whip up half a pint of cream and mix it lightly with the chestnut puree, and stir in the melted gelatine which has been warmed. If too cold, the gelatine will make the cream lump ; if too hot, it will destroy the lightness of the cream. Turn it into moulds. This makes a pretty dessert if it is surrounded with a border of wine or lemon jelly. Chocolate Cream. — Grate i oz. of the best chocolate and 2 ozs. of sugar into a pint of thick cream ; boil it, stirring it all the time, until quite smooth ; then add, when cool, the whites of four eggs beaten to a solid froth. Half fill the glasses, and whip the remainder into a froth to put at the top. Time, twenty minutes. Claret Cream Cranberry Cream Another way : — Allow enough new milk to fill ten small cups ; set it on to boil, and, having mixed in half a pint of milk 2 ozs. of grated chocolate, add it to the boiling milk. Just before it comes off the fire pour in the yolks of six eggs, beaten and mixed in a little milk, and Yz lb. of white sugar. When cool, mix in the beaten whites of the eggs and a small quantity of vanilla boiled in milk. Fill the cups nearly full, place them in water, and boil half an hour. Serve cold. Another way : — One quart of milk, four table-spoonfuls of sugar, two table-spoonfuls of cornstarch, % lb. of chocolate, a little vanilla, two eggs. Let the milk get very hot, but not boiling. Smooth the cornstarch with cold milk. Beat eggs and sugar together; grate the chocolate, and dissolve it with hot milk. First stir in the corn-starch, then the sugar and chocolate, and let it boil until it thickens, which will be in a few moments. Stir all the time, and after it is taken off still stir it until it begins to cool. This makes it very smooth. Add three teaspoonfuls of vanilla. Pour it into the dish in which it will be served at the table, and put it on the ice. It is very nice frozen.