Myra's cookery book

Sugar To taste Add; put the saucepan on the fire to melt the isinglass. CREAMS AND MOULDS. 319 BAVARIAN CREAM— Order. Ingredients. Quantities. Method. 7*- ... When quite dissolved strain the milk through muslin. 8... Cream I pint ... Add and stir till the mixture is nearly cold. g... ... Pour it on to the strawberries and mix them well together. 10... Lemon juice I lemon .. Strain and add, if liked, drop by drop. II... ... Pour into the mould, and let it cool in a refrigerator. Note. — Good new milk may bo used in place of cream if this is not obtainable. Apricot or other jam can be used in place of the fresh fruit. 5.-CARAMEL CREAM. Order. Ingredients. Quantities. I... Sugar 2 OZ. 2... Water I table spoonful 3”' ... ... 4... Milk I pint ... 5- Sugar ilb. ... 6... ... 7... Yolks of eggs 3 8... White of egg I 9... ... 10... II... ... Method. I Put both on the fire till the sugar is r a light caramel brown. Take the saucepan off the fire. I Boil in another saucepan. Pour gradually on to the caramel, stirring all the time. Beat and add gradually to the cream, stirring the same way all the time. Pour into a basin or mould, which you place in a stewpan half full of boiling water. Let it set thus for about J hour. When it is of firm consistence it is done. 6.— CARAMEL MOULD. p add melted isinglass, and pour into a mould. Put the mould into a refrigerator, or put pounded ice round it. When you want to turn it out, dip it in hot water, put the dish upside down on the top, then turn the mould out upon it. 320 MYRA'S COOKERY BOOK. 7.-COFFEE CREAM. Order. Ingredients. Quantities. Method. I... Milk or cream I pint ... Boil 15 minutes in a saucepan. 2... Essence of coffee or very strong coffee 3 spoons- ful Add when the milk boils. 3- Powdered sugar j lb. ... Add, stirring all the time. 4... ... Take the saucepan off the fire. 5-" Yolks of eggs 4 or 5 ... 1 Beat up and pour gradually into the 6... White of do. I \ saucepan, stirring all the time. 7... ... Put the saucepan on the fire again till the cream begins to thicken. 8... •( t ... ... Pour into a dish or custard cups, and place them in a stewpan half full of boiling water. 9- ... Let the water boil till the cream is of the right consistence. 10... . * » ... Let it get cold before you serve. 8.-CH0C0LATE MOULD. Order. Ingredients. Quantities. Method. I... Cream or milk I pint ... Boil, then take the saucepan off the fire. 2 .. Yolks of eggs 6 I Beat up together in a basin. 3- Powdered J lb. ... 4... sugar Mix the whole together gradually with a spoon. 5... Put back the saucepan on a gentle fire and stir all the time till the cream thickens, then take it off the fire again. C... Chocolate ... } lb. ... 1 Melt in another saucepan over the 7... Water i pint ... f fire. 1 Melt in another saucepan. 8... 9... Isinglass Water I oz. \ pint ... 10... When the isinglass is melted pour it gradually into the chocolate. CREAMS AND MOULDS. 331 CHOCOLATE UODhD— {continued). Order. Ingredients. Quantities. Method. II... ... Add the cream, &c., gradually, stir- ring all the time. 12... • « • • f ' , , , , , . Pour into a mould. 13... ... Place the mould in a refrigerator or put pounded ice round it. 14...