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Classic
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page 448
Bring the cream to a boil with the sugar, then take it from the fire, stir the
yolks of the eggs with some milk, slowly add to the cream, constantly stirring,
and then stir in the arrac.
37. Celestial Drink. (For hot Summer days.) Set 2 quarts of milk on ice, add a
teaspoonful of vanilla, 4 small glassfuls of cherry juice, 1/2 plateful of
mashed strawberries and 1/2 of a preserved pineapple cut into small pieces; add
the necessary sugar, set aside for 3 hours to draw, pour through a sieve, put
into champagne glasses, and into each glass put a piece of ice, a few preserved
strawberries, pineapple pieces, and serve.
38. Cream Beer. For each person take 1 cupful of beer, 1 fresh egg, 1 ounce of
sugar and, if liked, a little lemon peel or cinnamon.
The egg is beaten and put on the stove over a quick fire with beer and sugar,
and whipped with a beater until it is at the boiling point, (it must not boil),
take from the stove, whip for a while longer and serve.
39. Pineapple Sherbet. Take preserved pineapples, cut into very small pieces
with a silver knife and lay them into a bowl with their juice, add 1 pint of
water and the juice of 1-2 lemons, and cover tightly. A few hours before serving
add 2 quarts of water, stir the juice and taste in order to ascertain whether
sweet enough or if more lemon juice is to be added; pack in ice and serve in
glasses with teaspoons, and with the fruits.
For 2-3 quarts of water take 1 pound of pineapple.
40. Peach or Apricot Sherbet. Peel 2 pounds of very ripe fruit, quarter, take
out the stones, put the fruit into a dish, cover with 1/4 pound of sugar, 1 pint
of water, the juice of 1 to 2 lemons, and cover the dish. Then crush 1 pound of
peaches with the stones and boil with 2 quarts of water for 1/2 hour, pour
through a very fine sieve, and mix with the peaches. 2 hours before serving put
the sherbet into a bowl and set it on ice, or else put small pieces of ice into
the sherbet and serve as directed in the above receipt.
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