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Classic
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page 309
it comes to a boil. Pour the cream into a dish beat for a little while longer
and then pour into a dish in which it is to be served.
34. Russian Cream. Make a, wine cream ns directed under No. 31, taking 2 heaping
tablespoonfuls more of sugar, 1 egg and a teaspoonful of cornstarch. As soon as
taken from the stove pour into it 1 large cupful of arrac, constantly stirring.
Then whip every once in a while until it is cold.
35. Vanilla Cream. 1 quart of cream or sweet milk a piece of butter, the yolks
of 11 eggs, 1 tablespoonful of cornstarch, 3 ounces of sugar, a little vanilla
and a little salt.
After the cream and sugar have been heated, stir the yolks of the eggs, the
vanilla and the dissolved cornstarch with the milk and whip until just before it
boils; pour into a dish, whip lor a few minutes longer so that there will be no
crust on top.
36. Tutti-Frutti. Into a deep dish lay some preserved cherries, currants, small
pieces of pumpkin, apricots, etc., strew over it some finely cut citron, lay
over it some sweet biscuits and macaroons soaked with the juices of the fruit or
some wine. Then boil 1 pint of milk with 2 ounces of sugar, a pinch of salt, a
little vanilla, smooth 2/3 ounce of cornstarch in a little milk, add to the
cornstarch the yolks of 4 eggs, and pour this into the boiling milk, constantly
stirring. Then beat in the whites of 4 eggs. The boiling custard is poured over
the fruit, smooth the top and pour over it the froth of the eggs, smooth the top
also, sprinkle over it a little sugar, then hold over it a hot shovel, to make a
thin mist, but not so that it will turn yellow. A better way is to set the dish
into a hot oven for a few minutes so that the froth will become done.
37. Almond Cream. 1 1/2 quarts of fresh milk. & Pound of grated almonds, 3
ounces of sugar, the yolks of 8-10 fresh eggs, vanilla or lemon peel, a little
salt and 2 tablespoonfuls of cornstarch smoothed in milk.
Let it come to a boil, stirring constantly, pour the cream into a mould, stir
until it is almost cold and then serve.
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