The encyclopædia of practical cookery

Oil a slab, pour the Caramel on to it, and when it has cooled a little, mark it with the back of a knife in the shape of small squares or lozenges. When quite cold snap them asunder. (2) Take Jib. of chocolate broken up, 41b. of brown sugar, Jib. of fresh butter, and 1 pint of milk. Pour the milk into a preserving-pan and add the other ingredients to this. Let it boil at least half-an-hour, stirring frequently. When done, a crust of sugar will form on the spoon and on the side of the pan. Pour in a table-spoonful of extract of vanilla or other flavouring ; remove from the fire and stir rapidly till the Caramel begins to thicken. Then pour it quickly into buttered pans, and when nearly cold cut into small squares. Caramel Cream. — Put 1 breakfast-cupful of moist sugar into a sugar-boiling pan, hold it over a slow fire, stir gently, and when dark brown pour on to the bottom of a charlottemould and let it cool. Beat seven or eight eggs in a basin with two or three more yolks, add lqt. of milk, beat again, and then add fib. of caster sugar and a little grated lemonpeel. Ten minutes afterwards pass the liquid through a sieve into the mould with the Caramel, having previously buttered the mould round the sides. Set the mould in a stewpan on Fig. 328. Caramel Cream. a trivot, pour round some hot water so that it may reach to half the height of the mould, let the water boil up, and then draw the stewpan back, or if a gas-stove (which is best) turn low, so that the liquid preserves the same degree of heat, without boiling. Cover the stewpan, put hot ashes on its lid, and let the preparation poach for one hour at least ; let the cream cool in the water. At serving-time turn it out on a dish (see Fig. 328), and garnish round with sweet biscuits and crystallised fruits, angelica, or what fancy and means may suggest. Caramel Cream Ice. — (1) Boil over the fire Jib. of moist sugar in a wineglassful of water ; when a dark brown colour, remove it a little to one side, and add the thin rind of one lemon and a stick of cinnamon. Bake all together at the side of the fire for a few minutes, stirring slowly ; then add J pint of water, the beaten yolks of ten eggs, lib. of sugar, and 1J pints of milk. Stir over the fire until thick, and then strain it through a sieve into a basin. Pour in 1 wineglassful of cura^oa ; freeze the ice in a freezer, and when nearly frozen mix in J pint of whipped cream. (2) Put 21b. of brown sugar into a skillet and stir constantly over a brisk fire until melted. Be careful not to let it burn. While it is melting, heat 1 pint of milk, and stir a little at a time into the melted sugar. Strain it, and when cool pour it into 3qts. of cream, beating well. Then freeze. (3) Put into a bright, copper sugar-boiler lib. of caster sugar, two eggs, half a large vanilla bean, split and cut into small pieces ; add lqt. of milk, whisk well, boil, and strain through a sieve. Put 1 teacupful of sugar in a small stewpan and stir over the fire until the sugar turns liquid and begins to smoke. Turn this into the boiling mixture, and set away in a crock to cool. When cold add lqt. of cream. Put the mixture into a freezer, and freeze. The flavour of this cream can be varied by browning the sugar more or less according to taste.