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Classic
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page 307
as directed in Division M. No. 1, and bring to a boil in a small enameled
kettle, take it from the fire and stir until nearly cold. Then mix through it
the cream, fill into a buttered mould and set aside.
25. Sultan Cream. 1 pint of milk, 6 ounces of sugar, 8 eggs the rind of 1 1/2
lemons grated on sugar, and a little stick cinnamon. Half of the sugar is put
into a copper stewpan on a moderate fire, constantly stirring until of a
chestnut brown, then add cinnamon and sugar, let it boil for a few minutes very
slowly pour through a sieve and let it cool. In the meantime grate the rind of a
lemon on some sugar, add the yolks of the eggs, also the milk, pour through a,
sieve again, put into a kettle of boiling water or a double kettle, and cover
with a lid holding some live embers. As soon as the custard is wet let it cool,
beat the whites of the eggs to a stiff froth, add to it the sugar with the
grated lemon, make a ring of the cream around the custard and a ball of it in
the center, put into the oven a moment to color the cream, or hold over it a hot
shovel.
The cream can be eaten warm or cold; if cold omit the frosting and bake into
"kisses".
26. Holland Cream. 1 pint of whitewine (or cider), 1 ounces of sugar, the yolks
of 8 eggs, a little salt and the juice of a lemon with the grated rind are
cooked over a moderate fire until it is a thick cream, and mixed with 1/2 ounce
of white and red gelatine, half and half, and then let them cool. When it begins
to set stir Through it the froth of 5 eggs and 1 pint of whipped cream and fill
into a glass dish.
27. Pineapple Cream. Dissolve in 1 small cupful of pineapple juice and 1 small
cupful of white wine about 1/2 ounce of half red and half white gelatine, mix
this with 10 tablespoonfuls of finely cut pineapple slices and some vanilla, and
put this on the ice until it commences to set. Then stir through it 1 pint of
whipped cream and the beaten whites of 2 eggs and fill the cream into a buttered
mould or a glass dish. Instead of pineapple you can take half strawberries and
half apricots.
28. Swiss Cream. A scant pint of milk, the yolks of 8 eggs, 1/4 pound of sugar,
bitter macaroons and
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