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Classic
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page 312
ready a well-oiled mold, pour the cream into it, and let it remain until
perfectly set. When required for table, loosen the edges with a small blunt
knife, put a dish on the top of the mold, turn it over quickly, and the cream
should easily slip away.
LEMON CREAM. NO. 2.
Pare into one quart of boiling water the peels of four large lemons, the yellow
outside only; let it stand for four hours; then take them out and add to the
water the juice of the four lemons, and one cupful of white, fine sugar. Beat
the yolks of ten eggs, and mix all together; strain it through a piece of lawn
or lace into a porcelain lined stew-pan; set it over a slow fire; stir it one
way until it is as thick as good cream, but do not let it boil; then take it
from the fire and when cool, serve in custard cups.
LEMON CREAM. No. 3.
Peel three lemons, and squeeze out the juice into one quart of milk. Add the
peel; cut in pieces and cover the mixture for a few hours; then add six eggs,
well-beaten, and one pint of water, well-sweetened. Strain and simmer over a
gentle fire till it thickens; do not let it boil. Serve very cold.
ORANGE CREAM.
Whip a pint of cream so long that there will be but one-half the quantity left
when skimmed off. Soak in a half a cupful of cold water a half package of
gelatine, and then grate over it the rind of two oranges. Strain the juice of
six oranges, and add to it a cupful of sugar; now put the half pint of unwhipped
cream into a double boiler, pour into it the well-beaten yolks of six eggs,
stirring until it begins to thicken, then add the gelatine. Remove from the
fire, let it stand for two minutes and add the orange juice and sugar; beat all
together until about the consistency of soft custard, and add the whipped cream.
Mix well, and turn into moulds to harden. To be served with sweetened cream.
Fine.
SOLID CREAM.
Four tablespoonfuls of pounded sugar, one quart of cream, two tablespoonfuls of
brandy, the juice of one large lemon.
Strain the lemon-juice over the sugar, and add the brandy, then stir in the
cream, put the mixture into a pitcher and continue pouring from one pitcher to
another, until it is quite thick, or it may be whisked until the desired
consistency is obtained. It should be served in jelly-glasses.
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