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Classic
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page 309
ALMOND CUSTARD. No. 2.
Blanch a quarter of a pound of sweet almonds, pound them as in No. 1 above, with
six ounces of fine white sugar, and mix them well with the yolks of four eggs;
then dissolve one ounce of patent gelatine in one quart of boiling milk, strain
it through a sieve, and pour into it the other mixture; stir the whole over the
fire until it thickens and is smooth; then pour it into your mold, and keep it
upon ice, or in a cool place, until wanted; when ready to serve, dip the mold
into warm water, rub it with a cloth, and turn out the cream carefully upon your
dish.
SNOWBALL CUSTARD.
Soak half a package of Coxe's gelatine in a teacupful of cold water one hour, to
which add a pint of boiling water, stir it until the gelatine is thoroughly
dissolved. Then beat the whites of four eggs to a stiff froth, put two
teacupfuls of sugar in the gelatine water first, then the beaten whites of egg,
and one teaspoonful of vanilla extract, or the grated rind and the juice of a
lemon. Whip it some time until it is all quite stiff and cold. Dip some teacups
or wine-glasses in cold water and fill them; set in a cold place.
In the meantime, make a boiled custard of the yolks of three of the eggs, with
half of a cupful of sugar, and a pint of milk; flavor with vanilla extract. Now
after the meringue in the cups has stood four or five hours, turn them out of
the molds, place them in a glass dish, and pour this custard around the base.
BAKED COCOANUT CUSTARD.
Grate as much cocoanut as will weigh a pound. Mix half a pound of powdered white
sugar with the milk of the cocoanut, or with a pint of cream, adding two
tablespoonfuls of rose water. Then stir in gradually a pint of rich milk. Beat
to a stiff froth the whites of eight eggs, and stir them into the milk and
sugar, a little at a time, alternately with the grated cocoanut; add a
teaspoonful of powdered nutmeg and cinnamon. Then put the mixture into cups, and
bake them twenty minutes in a moderate oven, set in a pan half filled with
boiling water. When cold, grate loaf sugar over them.
WHIPPED CREAM. No. I.
To the whites of three eggs beaten to a stiff froth, add a pint of thick, sweet
cream (previously set where it is very cold), and four tablespoonfuls of sweet
wine, with three of fine white sugar, and a of the extract of lemon or vanilla.
Mix all the ingredients together on a broad platter or pan, and whip it to a
standing froth; as the froth rises, take it off lightly with a spoon, and lay
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