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Classic
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page 310
it on an inverted sieve with a dish under it to catch what will drain through;
and what drains through can be beaten over again.
Serve in a glass dish with jelly or jam, and sliced sponge cake. This should be
whipped in a cool place, and set in the ice-box.
WHIPPED CREAM. No. 2.
Three coffee-cupfuls of good thick sweet cream, half a cup of powdered sugar,
three teaspoonfuls of vanilla; whip it to a stiff froth. Dissolve three-fourths
of an ounce of best gelatine in a teacup of hot water, and when cool pour it in
the cream and stir it gently from the bottom upward, cutting the cream into it,
until it thickens. The dish which contains the cream should be set in another
dish containing ice water, or cracked ice. When finished, pour in molds and set
on ice or in a very cold place.
SPANISH CREAM.
Take one quart of milk and soak half a box of gelatine in it for an hour; place
it on the fire and stir often. Beat the yolks of three eggs very light with a
cupful of sugar, stir into the scalding milk, and heat until it begins to
thicken, (it should not boil, or it will curdle); remove from the fire, and
strain through thin muslin or tarletan, and when nearly cold, flavor with
vanilla or lemon; then wet a dish or mold in cold water and set aside to
stiffen.
BAVARIAN CREAM.
One quart of sweet cream, the yolks of four eggs, beaten together with a cupful
of sugar. Dissolve half an ounce of gelatine or isinglass in half a teacupful of
warm water; when it is dissolved, stir in a pint of boiling hot cream; add the
beaten yolks and sugar; cook all together until it begins to thicken, then
remove from the fire and add the other pint of cold cream, whipped to a stiff
froth; adding a little at a time, and beating hard. Season with vanilla or
lemon. Whip the whites of the eggs for the top. Dip the mold in cold water
before filling; set it in a cold place. To this could be added almonds, pounded;
grated chocolate, peaches, pineapples, strawberries, raspberries or any
seasonable fruit.
STRAWBERRY BAVARIAN CREAM.
Pick off the hulls of a box of strawberries, bruise them in a basin with a cup
of powdered sugar; rub this through a sieve, and mix with it a pint of whipped
cream and one ounce and a half of clarified isinglass or gelatine; pour the
cream into a mold, previously oiled. Set it in rough ice, and when it has become
firm turn out on a dish
Raspberries or currants may be substituted for strawberries.
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