The Pattern cook-book

Two table-spoonfuls of butter. Two table-spoonfuls of flour. Two table-spoonfuls of sugar. One cupful of milk. Four eggs. Rub the butter into the flour. Place on the fire in a milk boiler or a small sauce-pan all but two table-spoonfuls of the milk. Beat the yolks of the eggs light, and add to them the milk reserved. When the milk on the fire boils, add it by degrees to the flour and butter, stir- CUSTARDS, CREAMS, AND GELATINE JELLIES, 485 ring carefully. Replace the milk in the sauce-pan, cook it eight minutes; then add the yolks of the eggs and sugar, remove the mixture at once from the fire, and set it aside to cool. When cold, add the whites of the eggs, beaten stiff, and bake in a buttered pudding-dish for twenty minutes in a moderate oven. Serve at once with CREAM SAUCE. One-half cupful of butter. One cupful of powdered sugar. One-quarter cupful of cream or milk. Four table-spoonfuls of wine, or One tea-spoonful of vanilla. If the extract is used instead of the wine, four tablespoonfuls additional of cream or milk should be used. Rub the butter to a cream, and add the sugar, beating all the time. When light and creamy, gradually add the wine, and then the cream, a little at a time. When the mixture is quite smooth, set the bowl containing it in a basin of hot water, and stir until the whole is smooth and creamy, but no longer ; it will take a few minutes. This is a very fine sauce, and if well beaten, and not kept in the hot water long enough to melt the sugar, it will be white and foamy throughout. CREAMS. There are no more delicious desserts made than those in which cream is used. They are exceedingly easy to make, and as they may be prepared some time before dinner, they have the advantage of being out of the way when the meal is being prepared. These dainties are very cheap in the country, wliere cream is plentiful, and, in fact, they are not expensive in the city, since cream, when whipped, is more than doubled in quantity. For whipping cream, see page 471. PLAIN WHIPPED CREAM. Sweeten the cream to taste, and add vanilla to flavor rather strongly ; then whip the cream light, set it on the ice until cold, and serve. Whipped cream may be eaten in many ways. With strawberries nothing is daintier. It is sometimes served in glasses, sponge cake being passed with it. CHARLOTTE RUSSE. (PLAIN.) One pint of cream. One tea-spoonful of vanilla. One-half cupful of sugar. Sponge cake. Mix the cream, vanilla and sugar together, and set them on the ice for an hour, to chill thoroughly. Then whip to a stiff froth, skim the froth off into a sieve to drain, and whip the liquid that drains from it. All the cream will not whip light. Set the froth on the ice, or in a very cold place. At serving time line a glass dish with lady-fingers or sponge cake, and turn in the whipped cream. Loaf sponge cake is very satisfactory for this dish. Cut the slices not too thin, and lay them side by side on a platter or a flat dish. With a table-spoon distribute the thin cream that would not whip among the slices, to moisten them ; then heap the whipped cream upon the cake, and serve. CUSTARDS, CREAMS, AAV GELATINE JELLIES. 487 CHARLOTTE RUSSE WITH EGGS. One pint of cream. One tea-spoonful of vanilla. Sponge cake. One-half cupful of sugar. Two eggs (whites).