VV’hite of egg is often added to cream which is to be whipped, and the object of the addition is chiefly to increase the quantity. We should always remember to whisk cream in a cool place. It is much more difficult to whip in summer time than it is in winter. If, not- withstanding all our care, it should turn slightly, a spoonful of something cold, milk or water, should be put with it. We may now flavour the custard with an ounce of white sugar, half a teaspoonful of essence of vanilla, two table- spoonfuls of brandy, if this is allowed. Brandy is fre- quently omitted ; but it is a very great improvement to a cream of this kind, for vanilla and brandy always go well together. If the custard be cool, we stir the whipped cream lightly into it, and turn the whole into a mould, which has, of course, been first scalded with boiling water, then rinsed out with cold water, and left wet. As this cream may serve as a sort of model for an in- definite number of creams, I will give the recipe once more, briefly and altogether, so that there may be no mistake. Soak an ounce of gelatine in as much milk as will barely cover it. Make a custard with half a pint io6 The Girl's Own Cookery Book. of milk, the yolks of three and the white of one egg. Add a tablespoonful of white sugar, half a teaspoonful of essence of vanilla, and two tablespoonfuls of brandy. When the custard is cool, stir in lightly half a pint of cream✪ Cream with Gelatine, which has been whipped to a froth. Pour the mixture into a mould, and put it on ice, or in a cool place till set. If we wished to make a fruit cream we should observe still the same proportions and follow the same method, but we should substitute fruit pulp for the custard. This fruit pulp may be made either with fresh fruit, with jam, or with tinned fruit. Fresh juicy fruit, such as raspber- ries or strawberries, should be picked, then have a little white sugar sprinkled over them to make the juice flow freely. It should then be rubbed through a hair sieve, to make the pulp. A pint of fresh fruit will be sufficient for half a pint of cream. Hard fruit should be slightly stewed before it is used, or it will not go through the sieve easily. Sometimes it is sufficient to chop the fruit small, or pound it before passing it through the sieve. A very delicious cream may be made in this way with tinned pine-apple. When preserved fruit is used, two good tablespoonfuls of jam should be stewed with water, and the juice should be strained off. A little lemon-juice may be added to jam, but it is not required for fresh fruit. A very pretty effect may be produced by moulding jelly and cream together, or by mixing creams of different colours. Thus, a mould may be filled to the depth of an inch with clear colourless jelly, garnished with three or four large green grapes. When this is slightly set the mould may be filled with strawberry cream. Another effective dish may be made by filling a mould with alternate layers of half an inch thick chocolate cream and custard cream. Pink and white layers may be substituted for the brown and white by colouring half the custard cream with cochineal. To make chocolate cream, dissolve four ounces of choco- late in a pint and a half of milk, and boil for ten minutes, flavour with vanilla, and add sugar to taste. Dissolve a third of an ounce of gelatine✪ Chocolate Cream in a little milk ; add this when cool.

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VV’hite of egg is often added to cream which is to be whipped, and the object of the addition is chiefly to increase the quantity. We should always remember to whisk cream in a cool place. It is much more difficult to whip in summer time than it is in winter. If, not- withstanding all our care, it should turn slightly, a spoonful of something cold, milk or water, should be put with it. We may now flavour the custard with an ounce of white sugar, half a teaspoonful of essence of vanilla, two table- spoonfuls of brandy, if this is allowed. Brandy is fre- quently omitted ; but it is a very great improvement to a cream of this kind, for vanilla and brandy always go well together. If the custard be cool, we stir the whipped cream lightly into it, and turn the whole into a mould, which has, of course, been first scalded with boiling water, then rinsed out with cold water, and left wet. As this cream may serve as a sort of model for an in- definite number of creams, I will give the recipe once more, briefly and altogether, so that there may be no mistake. Soak an ounce of gelatine in as much milk as will barely cover it. Make a custard with half a pint io6 The Girl's Own Cookery Book. of milk, the yolks of three and the white of one egg. Add a tablespoonful of white sugar, half a teaspoonful of essence of vanilla, and two tablespoonfuls of brandy. When the custard is cool, stir in lightly half a pint of cream, which has been whipped to a froth. Pour the mixture into a mould, and put it on ice, or in a cool place till set. If we wished to make a fruit cream we should observe still the same proportions and follow the same method, but we should substitute fruit pulp for the custard. This fruit pulp may be made either with fresh fruit, with jam, or with tinned fruit. Fresh juicy fruit, such as raspber- ries or strawberries, should be picked, then have a little white sugar sprinkled over them to make the juice flow freely. It should then be rubbed through a hair sieve, to make the pulp. A pint of fresh fruit will be sufficient for half a pint of cream. Hard fruit should be slightly stewed before it is used, or it will not go through the sieve easily. Sometimes it is sufficient to chop the fruit small, or pound it before passing it through the sieve. A very delicious cream may be made in this way with tinned pine-apple. When preserved fruit is used, two good tablespoonfuls of jam should be stewed with water, and the juice should be strained off. A little lemon-juice may be added to jam, but it is not required for fresh fruit. A very pretty effect may be produced by moulding jelly and cream together, or by mixing creams of different colours. Thus, a mould may be filled to the depth of an inch with clear colourless jelly, garnished with three or four large green grapes. When this is slightly set the mould may be filled with strawberry cream. Another effective dish may be made by filling a mould with alternate layers of half an inch thick chocolate cream and custard cream. Pink and white layers may be substituted for the brown and white by colouring half the custard cream with cochineal. To make chocolate cream, dissolve four ounces of choco- late in a pint and a half of milk, and boil for ten minutes, flavour with vanilla, and add sugar to taste. Dissolve a third of an ounce of gelatine in a little milk ; add this when cool.

The girl's own cookery book