|
Classic
Cook Books
< last page | next page >
page 308
1 pint of thick whipped cream, vanilla, sugar and 3 tablespoonfuls of rum are
whipped as directed in No. 22 of this division The yolks of the eggs are mixed
into the milk with a teaspoonful of cornstarch or flour and sugar, put on the
fire and stirred to a custard as directed in No, 1, poured quickly into a dish
and stirred until nearly cold. Then line a dish with bitter macaroons, which
must not become soft, fill the custard into this and pour over it the whipped
cream.
One-quarter of the cream may be mixed through the custard when it is being
prepared, and instead of taking vanilla, 5 ounces of apricot marmalade may be
substituted.
29. Coffee Cream. Whip nearly 1 quart of cream, add 1/4 pound of sifted sugar
and 1 cupful of coffee extract made of 2 ounces of coffee. This is stirred
together just before wanted for use.
30. Sour Cherries with Whipped Cream. (A Swiss dish.) Sour cherries are stoned
and laid into a deep dish, cover them with the necessary sugar and put on this
some whipped cream as directed under No. 22.
31. Wine Cream. 1 bottle of white wine, the rind of 1 lemon grated on 1/2 pound
of sugar. 10 fresh eggs, the juice of 2 lemons, a heaping tablespoonful of
cornstarch smoothed in cold water.
Whip all together in a dish as directed under No. 1 until just before it boils,
then pour into a dish, whip for a few minutes longer, fill the cream into small
glass dished and serve the same day that it is made. Serve with macaroons or
other small cakes.
32. Lemon Cream with Strawberries or Raspberries. Make a cream as directed under
No. 81, but use only 1 lemon and fill into a glass dish in layers with
strawberries or raspberries, which have first been sugared. The top layer must
be of cream. Decorate with large ripe strawberries and serve with biscuits.
33. Orange Cream. 1 large cupful of white wine, 2 oranges, 1 lemon, 1/4 pound of
sugar, 6-8 eggs, a little salt. The rind of the oranges and lemon are grated on
sugar, but do not use too much of the orange peel; press out the juices, and
then beat all on the fire until
< last page | next page >
Classic
Cook Books
|
