Harlequin Cream✪ Harlequin Cream Bars. — Cover the inside of a tin (with
edges 2in. deep) with well-greased paper, pour in the required
quantity of Cream (prepared as for cream for Chocolate
Creams, and flavoured with vanilla), covering the tin to about
Jin. thick ; let this set, and pour over an equal quantity of
the Cream, coloured red and flavoured with raspberry essence,
and when this is set pour over more Cream, coloured yellow
and flavoured with lemon. Let the cake of Cream thoroughly
set, turn it out of the tin, carefully removing the paper, and
mask it top and bottom with melted chocolate paste. Put
it away to dry and harden, cut it up into bars, and it is
ready for use, or it may be packed away in boxes.
Imitation Cream. — (1) A fresh egg well beaten up in a
basin, and a little hot tea or water✪ Imitation Cream (1) poured over it slowly,
resembles Cream in flavour and richness.
(2) Put | pint of milk into a basin, and beat up with it
the yolks of two eggs. Pass this through a sieve into a
saucepan and place it on the fire, but do not let it boil ;
continue stirring, and after a while add 1 table-spoonful of
caster sugar✪ Imitation Cream (2) to sweeten, and let the mixture cool. It is
then ready for use.
(3) Put 1 pint of milk and two lumps of sugar into a stewpan,
and place it on a slow fire ; when it is warm add the yolks
of two eggs, and stir well one way only until quite thick,
when it is ready for use.
Imperial Cream. — Squeeze the juice of three large oranges
into a basin, keeping back the pips, sweeten with 1 table-
spoonful of caster sugar, stir until dissolved, and pour
it into a glass dish. Put 1 pint of thick Cream
into a saucepan, sweeten it with caster sugar, and stir
over the fire till just warm. Pour the Cream into a teapot
or a similar article, add 1 table-spoonful of orange-flower
water, and pour the Cream slowly on to the juice from as
high a position as possible, thus making it curdle and look
like honeycomb. Serve the Cream as soon as possible, or
it will get flat.
Indian Cream (Mallie). — Put any quantity of milk into
a saucepan over a slack fire, and boil until it is reduced
to rather less than half its original quantity. Let it get
cold, and it will be as strong and thick as blanc-mange. All
the best sweetmeats made in India have this for an in-
gredient.
Italian Cream. — (1) Add loz. of gelatine to a hot custard
made with the well-beaten yolks of three eggs, 3 table-
spoonfuls of sugar, and a little salt ; put it into the double-
boiler, with 1 pint of milk, and place on the fire until it
thickens. Well beat the whites of three eggs in a basin,
and pour over them the milk and gelatine, which should
have been previously strained through a fine sieve. When
the ingredients are all properly mixed, add lemon, vanilla,
or other flavouring, and pour the mixture into moulds.
Then set on ice, or in the cold ; turn out when set, and
serve.
(2) Put the yolks of six eggs into a stewpan, with Jib. of
ratafias, the grated rind of a lemon, 1 pinch of powdered
cinnamon, J gill of curaijoa, sufficient sugar to sweeten, and
1 pint of Cream. Stir this upon the stove to set the egg yolks,
then strain it all through a tammy into a basin, and add another
I pint of whipped Cream and loz. of dissolved isinglass ;
Cream — continued.
mix well, pour into a mould, and set upon ice to get firm.
Garnish with sweet biscuits (see Fig. 571). ✪ Italian Cream (1)
Page 560 · 10 recipe records on this page
Presented as published in 1890. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
Harlequin Cream Bars. — Cover the inside of a tin (with edges 2in. deep) with well-greased paper, pour in the required quantity of Cream (prepared as for cream for Chocolate Creams, and flavoured with vanilla), covering the tin to about Jin. thick ; let this set, and pour over an equal quantity of the Cream, coloured red and flavoured with raspberry essence, and when this is set pour over more Cream, coloured yellow and flavoured with lemon. Let the cake of Cream thoroughly set, turn it out of the tin, carefully removing the paper, and mask it top and bottom with melted chocolate paste. Put it away to dry and harden, cut it up into bars, and it is ready for use, or it may be packed away in boxes.
Imitation Cream. — (1) A fresh egg well beaten up in a basin, and a little hot tea or water poured over it slowly, resembles Cream in flavour and richness.
(2) Put | pint of milk into a basin, and beat up with it the yolks of two eggs. Pass this through a sieve into a saucepan and place it on the fire, but do not let it boil ; continue stirring, and after a while add 1 table-spoonful of caster sugar to sweeten, and let the mixture cool. It is then ready for use.
(3) Put 1 pint of milk and two lumps of sugar into a stewpan, and place it on a slow fire ; when it is warm add the yolks of two eggs, and stir well one way only until quite thick, when it is ready for use.
Imperial Cream. — Squeeze the juice of three large oranges into a basin, keeping back the pips, sweeten with 1 tablespoonful of caster sugar, stir until dissolved, and pour it into a glass dish. Put 1 pint of thick Cream
into a saucepan, sweeten it with caster sugar, and stir over the fire till just warm. Pour the Cream into a teapot or a similar article, add 1 table-spoonful of orange-flower water, and pour the Cream slowly on to the juice from as high a position as possible, thus making it curdle and look like honeycomb. Serve the Cream as soon as possible, or it will get flat.
Indian Cream (Mallie). — Put any quantity of milk into a saucepan over a slack fire, and boil until it is reduced to rather less than half its original quantity. Let it get cold, and it will be as strong and thick as blanc-mange. All the best sweetmeats made in India have this for an ingredient.
Italian Cream. — (1) Add loz. of gelatine to a hot custard made with the well-beaten yolks of three eggs, 3 tablespoonfuls of sugar, and a little salt ; put it into the doubleboiler, with 1 pint of milk, and place on the fire until it thickens. Well beat the whites of three eggs in a basin, and pour over them the milk and gelatine, which should have been previously strained through a fine sieve. When the ingredients are all properly mixed, add lemon, vanilla, or other flavouring, and pour the mixture into moulds. Then set on ice, or in the cold ; turn out when set, and serve.
(2) Put the yolks of six eggs into a stewpan, with Jib. of ratafias, the grated rind of a lemon, 1 pinch of powdered cinnamon, J gill of curaijoa, sufficient sugar to sweeten, and 1 pint of Cream. Stir this upon the stove to set the egg yolks, then strain it all through a tammy into a basin, and add another I pint of whipped Cream and loz. of dissolved isinglass ;
Cream — continued.
mix well, pour into a mould, and set upon ice to get firm. Garnish with sweet biscuits (see Fig. 571).
Records on this page
Harlequin CreamHarlequin Cream BarsImitation Cream (1)Imitation Cream (2)Imitation Cream (3)Imperial CreamItalian Cream (1)Indian Cream (Mallie)Italian Cream (3)Italian Cream (2)