Harper's cook book encyclopædia

Madeira Cream. — Boil half a vanilla pod, chopped fine, in a little water. Beat the yolks of twelve eggs with half a bottle of Madeira wine, 3/4 lb. of powdered sugar, and the grated peel and juice of a lemon. Strain the vanilla water and add to the mixture. Beat the whole with an egg-whip over a slow fire until it boils, take the cream from the fire, add 1 1/2 ozs. of dissolved gelatine, set the vessel on ice or in another filled with cold water, and stir until the mass thickens. Add one pint of cream, whipped until very stiff, line a mould with lady fingers, fill with the mixture, and set it on the ice to harden. Peach Cream. — Peel fifteen large, nilla pod, chopped fine, in a little ripe peaches; rub them through a water. Beat the yolks of twelve sieve, add Y/z lb. of powdered sugar eggs with half a bottle of Madeira and i oz. of gelatine (which has been wine, 34 lb. of powdered sugar, and dissolved), and mix quickly with a the grated peel and juice of a lemon, pint and a half of whipped cream. Strain the vanilla water and add to If the fruit cannot be obtained in a Pineapple Cream Strawberry Cream sufficiently ripe condition, boil with the sugar in a little water until soft enough to pass through the sieve. Another way : — With a quart of new milk and three well-beaten eggs, the whites and yolks beaten separately, make a thin custard. Dissolve a heaping teaspoonful of arrowroot in cold milk, and stir it into the custard when it is scalding. Let the custard simmer, but not boil. Sweeten to your taste, then strain. While it is cooling, peel and mash perfectly fine a sufficient number of thoroughly ripe peaches to make a quart of pulp ; make very sweet with fine white sugar. Add the fruit when the custard is perfectly cold, and beat with a wooden spoon before putting into the freezer. Pineapple Cream. — Grate a fresh pineapple, and mix with a pint of syrup made from i lb. of sugar. Add to this a quart of cream, and rub through a sieve. Before grating the pineapple take from it two or three slices, which must be cut into small dice and added to the strained cream before freezing. Princess Cream. — Let 6 ozs. of rice boil up once, wash it with cold water, cook it with six gills of cream, and one vanilla bean to flavor it, over a very slow fire until soft ; add 8 ozs. of sugar, and let it steam fifteen minutes in a hot place. Take the mixture off the fire and stir until nearly cold. Whip one pint of cream until stiff; add a little, with one glass of maraschino and % oz. of isinglass — or I oz. of dissolved lukewarm gelatine — to the rice, and stir carefully until it begins to thicken ; add the rest of the whipped cream, and if the mixture should not be sweet enough to please the maker's taste, add more sugar; then pour into a mould and set it on the ice or in a cold place to harden. To turn it out, place the mould in warm water for a few minutes, wipe it dry quickly, turn the rice-cream into a dish, garnish with conserved fruits, and serve with a cold fruit sauce prepared in the following way : Rub strawberries or raspberries through a fine sieve, add pulverized sugar and a little white wine. Or if berries are out of season, serve with cream and sugar, or with whipped cream. Raspberry Cream. — Half a box of gelatine, half a cupful of cold water, half a cupful of boiling water, one cupful of sugar, one pint of cream, whipped, one pint of raspberry-juice. Soak the gelatine one hour in the cold water, then put it with the sugar and boiling water in a double boiler over the fire, and stir until thoroughly dissolved. Add the raspberry-juice ; strain and set in a cool place. When it has begun to form, stir in the whipped cream, turn into a mould, and set on the ice to harden.