The encyclopædia of practical cookery

(3) Put J pint of milk into a saucepan with 1 pint of Cream, and when it boils add the peel of a lemon or orange to infuse with Jib. of sugar and a little salt ; let this remain until the flavour is thoroughly imparted to the Cream, then stir in the yolks of eight eggs, beat all well, and put on the fire again to make it of an equal thickness. When thick enough, and the eggs quite done, add a little isinglass that has been melted in water, and pass it all through a fine cloth or tammy. Put a little in a mould to try, and if it sets well it is done ; if not, a little more isinglass must be added. Pour it into a mould when quite ready, and put it on the ice to freeze. If preferred, the Cream may be whipped before it is put into the moulds, and in that case the isinglass must not be added until the Cream is nearly done. When wanted to be served, dip a cloth into warm water, wipe round the sides of the mould, and turn it out. Fig. 571. Italian Cream. (4) Put the thinly-pared rind of a lemon into a stewpan with J table-spoonful of coriander-seeds and a small piece of stick cinnamon, pour in lqt. of milk, sweeten to taste with caster sugar, boil until reduced to half the original quantity, and leave until cool. Beat the yolks of six eggs and mix with 2 table-spoonfuls of flour, stirring in the boiled milk. Strain the mixture through a fine hair sieve into a basin, stand this in a saucepan of water, and stir over the fire. When the Cream is cooked, turn it out of the basin on to a dish, brown it under a salamander or in a brisk oven, and serve. (5) Break two eggs into a stewpan, and gradually beat in 1 teacupful of thick, rich Cream and 3 table-spoonfuls of caster sugar ; then add a few drops of orange-flower water, and stir the mixture over the fire until thick, without letting it boil, or the eggs will curdle. Pour the Cream into a dish that will bear the heat of the oven and can be served at table, place another dish on the top of that, and pack them in hot ashes. When the Cream has quite set, dredge it with caster sugar, and serve when cool. (6) Put loz. of gelatine into a small saucepan, pour over it 1 teacupful of milk, and let it soak for ten minutes ; then put the saucepan over a slow fire, stir till the gelatine is completely melted, and draw the saucepan on one side. Into a larger saucepan put lqt. of good, rich Cream, add to it the grated rind of two lemons, about 2in. of stick cinnamon, and Jib. of sugar ; let the Cream boil, and then take it from the fire. Put the yolks of twelve eggs into a large bowl, beat them well, and add the milk and gelatine ; pour it all into the saucepan with the Cream, and put it on the fire for three minutes, stirring all the time. It must not be allowed to boil, or it will be spoiled. Take the saucepan from the fire, remove the cinnamon, and continue stirring till quite cool. Wet the inside of a mould with cold water, pour the Cream into it, and let it set. When firmly set, turn it out, and serve. For details respecting Culinary Processes, Utensils, Sauces, Ac., referred to, see under their special heads. Cream — continued.