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Classic
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page 300
with wine, the latter may be added cold at last and if the mass is not quite
cool stir or beat it. If this precaution is not heeded the creams, etc., will be
sure to curdle.
For dishes where the egg yolks are added at last, those should be stirred with a
little cold water--a tablespoonful to each egg yolk--take the kettle from the
fire stir some of the boiling liquid to the egg yolks, gradually adding more,
pour this to the cooked mass, stir, ring briskly and proceed as directed.
To prevent a skin from forming over the cream, stir them occasionally until they
are cool. Let them stand 1-2 hours before using, then stir them once more and
fill them into glasses or cream dishes as the case may be.
Before turning creamy, etc., out of the moulds, it is particularly necessary to
let them cool. The mould should either be lined with almond oil, or else, when
directed, rinse in cold water or leave them dry.
As noted for the preparation of puddings or souffles, a pinch of salt should be
taken when making creams.
2. Ornamentation of Creams. Creams can be ornamented with candied fruits cut
into very thin slices, red or white "kisses", or with dots of cranberry- or
black currant jelly, or with appropriate flower leaves. Thick sweet cream beaten
to a stiff froth and mixed with the addition of sugar and a dash of arrac, then
scooped with a teaspoon, makes a very pretty ornament for creams. Raspberry-,
gooseberry- and other fruit jellies can also be used, stirring each heaping
tablespoonful of the same with 2 tablespoonfuls of pulverized sugar and the
white of 1 egg until it forms a stiff mass, which is then used to ornament the
cream.
3. Victoria Pudding. Into a very clean iron kettle put 2 tablespoonfuls of
sugar, put it on the fire, constantly stirring so that it will not scorch. Then
stir 1 pint of sweet milk with the yolks of 6 eggs, a little salt and 3/4 pound
of sugar into the kettle and just before boiling take from the stove without
stopping the twirling, gradually pour into it 1 quart of sweet cream and at last
1 tablespoonful of red gelatine boiled in 1 cupful of water until clear. If it
begins to thicken pour into it
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