The encyclopædia of practical cookery

Cream Scones. — Put g pint of Cream into a saucepan, and when on the point of boiling, sift in sufficient flour to make a stiff batter, stirring all the time ; add 1 pinch of salt. Roll the paste out on a floured board to about gin. in thickness, and cut into rounds with a circular tin cutter. Put a griddle over a clear, brisk fire, and when hot lay the scones on it ; when browned one side, turn them, and brown the other. They will take from ten to twelve minutes to cook. Put the scones on a folded napkin on a dish, and serve. See Fig. 568. Cream Shape-Pudding. — Mix 1 teacupful of ground rice with 1 pint of Cream till quite smooth; stir it over the fire till on the point of boiling, then add 1 teacupful of caster sugar and a piece of butter about the size of an egg. Continue stirring, and boil the mixture till thick. Move the mixture For details respecting Culinary Processes, Utensils, Sauces, etc., referred to, see under their special heads. Cream — continued. off the fire, leave it till cool, then stir in the beaten yolks of six eggs, the grated peel of half a lemon, and loz. of mixed blanched and pounded sweet and bitter almonds. Beat the whites of six eggs to a stiff froth, add them to the above mixture, line the sides of a mould with strips of buttered paper, pour in the mixture, and bake in a moderate oven. When cooked, leave the pudding to settle for a minute, then turn it carefully out on to a hot dish, sift some caster sugar over, and serve. Cream Sherbet. — Beat loz. of caster sugar into 1 pint of Cream and the whites of six eggs previously beaten to a stiff froth. Dissolve another ounce of caster sugar in 3qts. of water, and pour this upon four lemons thinly sliced; mix well with the other, strain, and put it into a freezer until ready for serving. Cream with Sherry. — Put 2 table-spoonfuls of caster sugar into a stewpan with 1 pint of Cream and 1 teaspoonful of powdered cinnamon. Put the pan on the fire, and let the Cream simmer for about an hour ; then let it cool, and add 1 large wineglassful of sherry (or Marsala). Pass through a fine sieve into glasses, and sprinkle a little cinnamon on the top of each. Cream Souffles. — Put 4 table-spoonfuls of flour into a saucepan with 4oz. of butter, and stir it over the fire until it is well mixed, then pour in gradually 1 pint of Cream, and continue stirring until it boils. Turn the mixture on to a dish, and leave it until cool. Warm 4oz. of butter, and beat it until creamy ; then beat in gradually the yolks of ten eggs and 3oz. of vanilla sugar. Whip the whites of six eggs to a stiff froth, and stir them with the other eggs into the cooled mixture. Thickly butter the interior of a souffle-mould, and strew it over with breadcrumbs, shaking out the superfluous ones ; pour in the mixture, and tie a sheet of buttered paperover the top. Stand the mould in a saucepan, pour round it boiling water to three-parts its height, taking care not to let any go in the mould, and boil it gently at the side of the fire for three-quarters-of-an-hour. When the souffle is cooked, turn it on to a hot dish, and serve without delay.