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Classic
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page 315
2 lemons, about. 2 ounces of sugar and stir until it commences to thicken, then
mix with it the beaten whites of 5 eggs and fill into glasses.
59. Whipped Cream filled into Glasses. Take the whites of fresh eggs and whip
with sugar to a stiff froth; for each white take 1 tablespoonful of thick sweet
cream beaten with sugar and vanilla or grated lemon peel. Whip each of these
separately and then mix together.
60. Whipped Cream (Sillabub) filled into Glasses.1 quart of thick sweet cream,
1/2 pound of sugar upon which is grated the rind of 1 lemon, add the juice of 2
lemons and 3 glassfuls of French white wine. All is mixed together and whipped
in a cool place. As soon as it turns to a cream on the surface, fill into
glasses and continue the whipping until all is creamed. All the ingredients can
be mixed together and put on the ice some hours before whipping.
61. Strawberries with Whipped Cream. Take nice ripe berries; those that are
dirty are put into a colander and freshwater is poured over them, clean them
carefully, lay them on a glass dish, sprinkle with powdered sugar and put over
this some sweet whipped cream. In the summer this is a very refreshing dish.
62. Ambrosia. Peel a small pineapple, cut it into slices, divide 3-4 oranges
into pieces, sugar well and set the dish in a cool place. Then grate a large
cocoanut, put the fruit into a glass dish in layers, sprinkle each piece with
cocoanut and pour over all a glassful of Madeira.
Sweet puddings should be served to invalids with caution, and then the simplest
kinds only; when permitted Nos. 9, 16, 22, 26, 27, 31, 32, 46, 47, 52, 53, 54,
55, 56, 59, 60 and 61 can be recommended.
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