Cream Whips. — Put 1 pint of Cream into a bowl or basin, and mix in with it J- pint of pale sherry, the juice and grated rind of a lemon, 1 teacupful of sugar, and the whites of two eggs✪ Cream Whips lightly beaten. When the sugar is dissolved, whip the mixture well, skim off the froth, and put it on a sieve for a few minutes. Take the Cream left in the bowl and put it into jelly glasses, and fill up with the froth. Cream with White Wine. — Put the thinly-pared rind of one lemon into a stewpan with 3 table-spoonfuls of sugar, a small piece of stick cinnamon, and a small quantity of coriander seeds; pour in lj pints of white wine, and boil the mixture for fifteen minutes. Put the yolks of six eggs into a basin with \ teaspoonful of flour✪ Cream with White Wine, and beat them well ; then stir in gradually the boiling wine. Leave the mixture until half cold, then strain it through a fine hair sieve into a mould. Place the mould in a stewpan three-quarters full of boiling water, stand it over a slow fire, and let it simmer gently until the Cream has set ; then take the mould out of the water, and keep it in a cool place. When ready to serve, turn the Cream out of the mould on to a dish. Cream — continued. Devonshire Cream. — Put some new milk into a Cream-pan✪ Devonshire Cream, and place it on a hot stove, without allowing the milk to boil. If left for from twenty minutes to lialf-an-hour, the scum will have risen very considerably, and then the pan should be removed, and the milk left to get cold. When cold, it must be skimmed, and the Cream is ready for use. If butter is to be made from it, although it may be converted by working slowly with a stick or the hand for a few minutes or so, the best and cheapest plan is the churn. But what is generally known as Devonshire Cream is the above put into jars. Devonshire Cream White Pot. — Beat up eight eggs in lqt. of Cream, add a little sugar✪ Devonshire Cream White Pot and nutmeg to flavour, and put the mixture on some thin slices of bread. Place these in a pie-dish, put small pieces of butter on the top, cover the dish over tightly with paper, and bake for about an hour in a moderate oven ; or it may be made by merely mixing flour, milk, or Cream, and eggs to a batter, baking slightly, and serving with lemon- juice and sugar. Fairy Cream. — Put l^oz. of gelatine into a basin with lj wine- glassfuls of maraschino, and let it soak. Line a fancy mould with any kind of fruit — such as currants, cherries, or even blanched almonds — by dipping them into the dissolved gelatine, to make them adhere. When they are set, well whip two breakfast-cupfuls of Cream, pour into this 1 wine- glassful of lemon syru✪ Fairy Creamp, and the remainder of the gelatine and maraschino, and pour the whole into the mould. Serve at once. Floating1 Islands of Cream. — Put 1 teacupful of jam or jelly into a' basin with the whites of two eggs, and beat them well. Whip 1 pint of Cream, and when well frothed turn & > ^ \ , , r ?' "'y -'" ' r. j ; j j t \ { f j J J Fig. 570. Floating Islands of Cream. it into an oval- or round-shaped glass dish. With a table- spoon drop the whipped jelly about on the Cream (see Fig. 570). It is then ready for serving, and makes a really very pretty dish.

AI-modernized reading of the original text

Cream Whips. — Put 1 pint of Cream into a bowl or basin, and mix in with it J- pint of pale sherry, the juice and grated rind of a lemon, 1 teacupful of sugar, and the whites of two eggs lightly beaten. When the sugar is dissolved, whip the mixture well, skim off the froth, and put it on a sieve for a few minutes. Take the Cream left in the bowl and put it into jelly glasses, and fill up with the froth. Cream with White Wine. — Put the thinly-pared rind of one lemon into a stewpan with 3 table-spoonfuls of sugar, a small piece of stick cinnamon, and a small quantity of coriander seeds; pour in lj pints of white wine, and boil the mixture for fifteen minutes. Put the yolks of six eggs into a basin with \ teaspoonful of flour, and beat them well ; then stir in gradually the boiling wine. Leave the mixture until half cold, then strain it through a fine hair sieve into a mould. Place the mould in a stewpan three-quarters full of boiling water, stand it over a slow fire, and let it simmer gently until the Cream has set ; then take the mould out of the water, and keep it in a cool place. When ready to serve, turn the Cream out of the mould on to a dish. Cream — continued. Devonshire Cream. — Put some new milk into a Cream-pan, and place it on a hot stove, without allowing the milk to boil. If left for from twenty minutes to lialf-an-hour, the scum will have risen very considerably, and then the pan should be removed, and the milk left to get cold. When cold, it must be skimmed, and the Cream is ready for use. If butter is to be made from it, although it may be converted by working slowly with a stick or the hand for a few minutes or so, the best and cheapest plan is the churn. But what is generally known as Devonshire Cream is the above put into jars. Devonshire Cream White Pot. — Beat up eight eggs in lqt. of Cream, add a little sugar and nutmeg to flavour, and put the mixture on some thin slices of bread. Place these in a pie-dish, put small pieces of butter on the top, cover the dish over tightly with paper, and bake for about an hour in a moderate oven ; or it may be made by merely mixing flour, milk, or Cream, and eggs to a batter, baking slightly, and serving with lemon- juice and sugar. Fairy Cream. — Put l^oz. of gelatine into a basin with lj wineglassfuls of maraschino, and let it soak. Line a fancy mould with any kind of fruit — such as currants, cherries, or even blanched almonds — by dipping them into the dissolved gelatine, to make them adhere. When they are set, well whip two breakfast-cupfuls of Cream, pour into this 1 wineglassful of lemon syrup, and the remainder of the gelatine and maraschino, and pour the whole into the mould. Serve at once. Floating1 Islands of Cream. — Put 1 teacupful of jam or jelly into a' basin with the whites of two eggs, and beat them well. Whip 1 pint of Cream, and when well frothed turn & > ^ \ , , r ?' "'y -'" ' r. j ; j j t \ { f j J J Fig. 570. Floating Islands of Cream. it into an oval- or round-shaped glass dish. With a tablespoon drop the whipped jelly about on the Cream (see Fig. 570). It is then ready for serving, and makes a really very pretty dish.

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