when the milk infusion is ready, strain and add it to the yolks of eggs ; stir the lot over the fire with a wooden spoon till the cream or custArd hegins to thicken, hat avoid hoiling it, and when it coats the spoon take it off the fire and stir for two minutes longer. Meanwhile have ready one ounce and a half of gelatine, previously steeped in cold water for a quarter of an hour; drain and mix it with the hot cream, the heat of which will he sufficient to melt it. When this is done, strain the whole through a pointed strainer into a basin ; put this on about six pounds of broken rough ice, and stir all the time till the contents begin to set ; then whip a pint of double cream, remove the basin from the ice, and mix in the whipped cream lightly. Pour the mixture into a three-pint mould and return it to the broken ice; cover the mould with a stewpan-cover, with ice on the top, and let it remain thus in a cool place for about an hour and a half; then when wanted, dip the mould entirely into a basin of water as hot as the hand can bear, take it out quickly and wipe the top of the cream with a clean cloth, then put a dish over the mould ; reverse and remove it, and serve. 868. VANILLA BAVAROIS CREAM. Put half a stick of vanilla in a stewpan with one pint of boiling cream; cover the pan and let it steep for a couple of hours. Break eight yolks of eggs✪ Coffee Bavarois Cream in a stewpan, mix in half a pound of pounded sugar and the vanilla cream when ready; stir these over the fire until the custard coats the spoon, without boiling; then add one ounce and three-quarters of drained gelatine, previously steeped in cold water for fifteen minutes ; stir till melted, and strain the lot through a pointed strainer into a basin ; put this on broken ice and stir the contents until it begins to set, then mix in lightly one pint and a half of whipped 4?4 PRACnCAL HOUSEHOIJ> COOKERY. «3^Ai>>je creaoL Ful a aoald with the ■uztare, put it in titf: wt, tgmtr the bmmM with the lid of a rtewpan with iee on tk«s; top^ and after two faoan the cnaai will be set, and earn be Utmed out of the iMMild in the ttj^ foruMiUE:. and 85C ^HIOOIATB BATABOB CKEAK. This eream is made in the aune wa j as the abore, menfy rahitttating a quarter of a pound of dioocJate in«t4«d of ▼anilla to the boiling 805. STRAWBERRT CBEAHL Pidc the stalks off one pound of strawberries and rob the fruit through a silk sieve or tammy into a basin ; mix in half a pound of pounded sogar and the juice of a lemon ; steep one ounce and a half of gelatine for fifteen minutes in cold water, dissolve it in a small stewpan on the fire with a little water, and strain it through a pointed strainer into the strawberrj pulp. Whisk a pint and a half of dr/uble cream, and proceed to finish it as for vanilla cream. Noie, — Raspberries and red currants are prepared in the same manner as the abora A copper sugar-boiler should always be used to prepare red fruit, as tinned stewpans will destroy their colour. see. CREAM A LA ROHAINE. Blanch four ounces of Jordan with one ounce of bitter almonds ; remove the skins, wipe them dry, and chop them rather fine; put these in a sugar-boiler, and stir them over the fire with a wooden spoon until they have acquired a light-brown colour ; then throw them into a pint of milk, kept boiling for that purpose; add to it six ounces of sugar and eight yolks of eggs ; stir the whole PRACTICAL HOUSEHOLD COOKERY. 425 • quickly until the yolks are set. Remove the boiler from the fire, and continue stirring for a few minutes longer ; then add one ounce and a half of melted gelatine (see Strawberry Cream✪ Strawberry Cream); after which, rub the lot through a tammy, like a pur6e, into a basin ; mix in lightly a pint of whipped cream ; pour the mixture into a mould, and put it in the ice to set, as previously described. 867. MERINGUES. ✪ Meringues

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when the milk infusion is ready, strain and add it to the yolks of eggs ; stir the lot over the fire with a wooden spoon till the cream or custArd hegins to thicken, hat avoid hoiling it, and when it coats the spoon take it off the fire and stir for two minutes longer. Meanwhile have ready one ounce and a half of gelatine, previously steeped in cold water for a quarter of an hour; drain and mix it with the hot cream, the heat of which will he sufficient to melt it. When this is done, strain the whole through a pointed strainer into a basin ; put this on about six pounds of broken rough ice, and stir all the time till the contents begin to set ; then whip a pint of double cream, remove the basin from the ice, and mix in the whipped cream lightly. Pour the mixture into a three-pint mould and return it to the broken ice; cover the mould with a stewpan-cover, with ice on the top, and let it remain thus in a cool place for about an hour and a half; then when wanted, dip the mould entirely into a basin of water as hot as the hand can bear, take it out quickly and wipe the top of the cream with a clean cloth, then put a dish over the mould ; reverse and remove it, and serve. 868. VANILLA BAVAROIS CREAM. Put half a stick of vanilla in a stewpan with one pint of boiling cream; cover the pan and let it steep for a couple of hours. Break eight yolks of eggs in a stewpan, mix in half a pound of pounded sugar and the vanilla cream when ready; stir these over the fire until the custard coats the spoon, without boiling; then add one ounce and three-quarters of drained gelatine, previously steeped in cold water for fifteen minutes ; stir till melted, and strain the lot through a pointed strainer into a basin ; put this on broken ice and stir the contents until it begins to set, then mix in lightly one pint and a half of whipped 4?4 PRACnCAL HOUSEHOIJ> COOKERY. «3^Ai>>je creaoL Ful a aoald with the ■uztare, put it in titf: wt, tgmtr the bmmM with the lid of a rtewpan with iee on tk«s; top^ and after two faoan the cnaai will be set, and earn be Utmed out of the iMMild in the ttj^ foruMiUE:. and 85C ^HIOOIATB BATABOB CKEAK. This eream is made in the aune wa j as the abore, menfy rahitttating a quarter of a pound of dioocJate in«t4«d of ▼anilla to the boiling 805. STRAWBERRT CBEAHL Pidc the stalks off one pound of strawberries and rob the fruit through a silk sieve or tammy into a basin ; mix in half a pound of pounded sogar and the juice of a lemon ; steep one ounce and a half of gelatine for fifteen minutes in cold water, dissolve it in a small stewpan on the fire with a little water, and strain it through a pointed strainer into the strawberrj pulp. Whisk a pint and a half of dr/uble cream, and proceed to finish it as for vanilla cream. Noie, — Raspberries and red currants are prepared in the same manner as the abora A copper sugar-boiler should always be used to prepare red fruit, as tinned stewpans will destroy their colour. see. CREAM A LA ROHAINE. Blanch four ounces of Jordan with one ounce of bitter almonds ; remove the skins, wipe them dry, and chop them rather fine; put these in a sugar-boiler, and stir them over the fire with a wooden spoon until they have acquired a light-brown colour ; then throw them into a pint of milk, kept boiling for that purpose; add to it six ounces of sugar and eight yolks of eggs ; stir the whole PRACTICAL HOUSEHOLD COOKERY. 425 • quickly until the yolks are set. Remove the boiler from the fire, and continue stirring for a few minutes longer ; then add one ounce and a half of melted gelatine (see Strawberry Cream); after which, rub the lot through a tammy, like a pur6e, into a basin ; mix in lightly a pint of whipped cream ; pour the mixture into a mould, and put it in the ice to set, as previously described. 867. MERINGUES.

Practical household cookery