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Classic
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page 84
in cold water or turn out into a cold dish, adding flavoring extracts after
removing from the stove. Peach leaves or vanilla beans give a fine flavor, but
must be boiled in the milk and then taken out before the other ingredients are
added. Boiled custards are very difficult to make, and must have the closest
attention until they are finished.
In making charlotte-russe it is not necessary to add gelatine. The filling may
be made of well-whipped cream, flavored and sweetened. Fill the mold and set on
ice to harden. If preferred, it may be made up in several small molds, one for
each person.
In the use of spices it is well to remember that allspice and cloves are used
with meats, and nutmeg and cinnamon in combination with sugar. The white part of
lemon rind is exceedingly bitter, and the outer peel only should be used for
grating. A better way is to rub the rind off with hard lumps of sugar. The sugar
thus saturated with the oil of the lemon is called "zest," and is used, pounded
fine, for creams, etc.
BOHEMIAN CREAMS.
One quart cream, two table-spoons sugar, one ounce gelatine soaked in water
until dissolved; whip half the cream (rich milk may be substituted for cream) to
a stiff froth; boil the other half with the sugar and a vanilla bean until the
flavor is extracted (or vanilla extract may be added just after it is removed
from the fire), take off the fire, add the gelatine, and when cooled a little,
stir in the well-beaten yolks of the four eggs. As soon as it begins to thicken,
stir steadily until smooth, when add the whipped cream, beating it in lightly.
Mold and set on ice until ready to serve.
To flavor with strawberries, strain two pounds berries through a colander,
sweeten to taste, add to the dissolved gelatine, set on ice, and when it
thickens stir until smooth, add the whipped cream as above, and mold.
To flavor with peach, boil a dozen and a half choice fruit, sweeten and strain
through a colander; add the dissolved gelatine and a tea-cup of cream, set on
ice, and when it thickens stir until smooth, add the whipped cream, and mold.
To flavor with a pine-apple, cut fine, boil with half a pound pulverized sugar,
strain through a colander, add the dissolved gelatine,
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