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Classic
Cook Books
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page 313
BANANA CREAM.
After peeling the bananas, mash them with an iron or wooden spoon; allow equal
quantities of bananas and sweet cream; to one quart of the mixture, allow
one-quarter of a pound of sugar. Beat them all together until the cream is
light.
TAPIOCA CREAM CUSTARD.
Soak three heaping tablespoonfuls of tapioca in a teacupful of water over night.
Place over the fire a quart of milk; let it come to a boil, then stir in the
tapioca; a good pinch of salt; stir until it thickens; then add a cupful of
sugar, and the beaten yolks of three eggs. Stir it quickly and pour it into a
dish and stir gently into the mixture the whites beaten stiff, the flavoring,
and set it on ice, or in an ice-chest.
PEACH CREAM. No. I.
Mash very smooth two cupfuls of canned peaches, rub them through a sieve, and
cook for three minutes in a syrup made by boiling together one cupful of sugar,
and stirring all the time. Place the pan containing the syrup and peaches into
another of boiling water and add one-half packet of gelatine, prepared the same
as in previous recipes, and stir for five minutes to thoroughly dissolve the
gelatine; then take it from the fire, place in a pan of ice-water, beat until
nearly cool, and then add the well-frothed whites of six eggs. Beat this whole
mixture until it commences to harden. Then pour into a mould, set away to cool,
and serve with cream and sugar. It should be placed on the ice to cool for two
or three hours before serving.
PEACH CREAM. No. 2.
A quart of fine peacnes, pare and stone the fruit and cut in quarters. Beat the
whites of three eggs with a half cupful of powdered sugar until it is stiff
enough to cut with a knife. Take the yolks and mix with half a cupful of
granulated sugar and a pint of milk. Put the peaches into the mixture, place in
a pudding-dish and bake until almost firm; then put in the whites, mixing all
thoroughly again, and bake a light brown. Eat ice-cold.
ITALIAN CREAM.
Put two pints of cream into two bowls; with one bowl mix six ounces of powdered
loaf sugar, the juice of two large lemons and two glassfuls of white-wine; then
add the other pint of cream, and stir the whole very hard; boil two ounces of
isinglass or gelatine with four small teacupfuls of water till reduced to
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