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Classic
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page 313
through a sieve. The strained juice is cooked with a glassful of white wine and
the sugar on which the lemon rind was grated. Add the cherries to this, cook
until done, put through a sieve and then bring the marmalade to a boil, being
careful to stir. Then rub a tablespoonful of dissolved cornstarch into this, let
it cook, take from the fire, stir through it the yolks of the eggs as directed
under 1, also the beaten whites of the eggs.
The cream is filled into a glass dish, sprinkle over the top some pounded bitter
macaroons.
50. Gooseberry Cream. 2 pounds of ripe gooseberries, 1 pound of sugar, 6 eggs, 1
glassful of wine and a little cinnamon. The gooseberries are cleaned, and cooked
in water until done and then stir them through a sieve. Then cook some sugar and
wine, add to it the marmalade and a little cinnamon and proceed as given in the
above receipt.
51. Gooseberry Sauce. 1 quart of green gooseberries are cleaned and cooked in 1
quart of water, then pour off the water, pass the berries through a sieve and
sweeten to taste. Then put the marmalade on the fire and add to it 1/2 pound of
rice flour stirred with the juice of the gooseberries, boil for a few minutes,
constantly stirring, and then pour the sauce into a mould which has first been
rinsed with water. Serve cream with it.
52. Strawberry Cream. 2 pounds of ripe strawberries, 1/2-2/3 pound of sugar, the
whites of 6 eggs and 1 glassful of claret.
The strawberries are put into a sieve, pour water over them, drain and press
them through the sieve. Then cook the wine with the sugar, add to this the
strawberries, bring to a boil, take them from the fire and add the beaten whites
of the eggs.
After the cream is finished and just before serving, decorate the cream with
nice ripe strawberries.
A prettier way is to add 1/3 ounce of red gelatine to the strawberries, add the
sugar and stir all together until it commences to get thick. Then stir through
it 1 large cupful of thick whipped cream, fill the cream into a mould and
decorate as directed in the forepart or this receipt.
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