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Classic
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page 314
53. Sago and Currant Cream. Take 3/4 pound of currants freed from the stem, 2-3
pounds of sugar, 2 ounces of sago, the whites of 6 eggs, and a few pieces of
cinnamon. The currants are sprinkled with the sugar, cinnamon and sago in
layers, cover and cook slowly for 1/4 hour, shaking the kettle once in a while.
Then carefully mix through it the cream so as not to crush the berries, and
serve the cream.
54. Raspberry and Currant Cream served in small Dishes. 1 pint of raspberry and
currant juice, half and half, 10 eggs. Sweeten the juice according to its
acidity; to fresh juices add 1/2-1/3 pound, to cooked juices add whatever sugar
is necessary. Juice, sugar and yolks of eggs are beaten together on the stove
until it comes to a boil, take the kettle from the stove, whip for a little
while longer and then mix through it the beaten whites of the eggs.
If this pudding is to be filled into small glasses, put each glass on a small
plate and serve with a few bitter macaroons or small biscuits.
55. Raspberry Cream filled into Glasses. The whites of 5 eggs are whipped to a
stiff froth, mix with 3 tablespoonfuls of raspberry jelly and 3 tablespooufuls
of sugar. Instead of the raspberries, 5 tablespoonfuls of preserved cranberries,
which have first been stirred through a sieve can be taken; when this is used
the cream has a tart flavor. Make a thick vanilla sauce of the yolks of the eggs
and put a tablespoonful in each glass.
56. Strawberry Cream in Glasses. 1 quart of ripe, wild strawberries, not quite 1
pint of thick sweet cream, 1/2 pound of sugar, a trifle of grated lemon peel or
cinnamon. The berries are stirred with the cream, then passed through a sieve,
seasoned with sugar and the spices, whipped and filled into the glasses.
57. Arrac Cream. 1 quart of thick sour cream, 1/2 to a cupful of arrac or
Madeira, sweeten to taste. Whip and fill into glasses.
58. Cream of Roses. Take 1/2 ounce of red gelatine and dissolve it in a cupful
of white wine, and mix with it 1 cupful of cherry juice, the rind of 1/2 and the
juice of
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