The encyclopædia of practical cookery

(7) Prepare a Cream with the yolks of eight eggs, lqt. of milk, and nine sheets of gelatine, sweetening it to taste, and flavouring with any kind of essence. Pour it in equal portions into three basins ; colour one a deep red (using cochineal), and another green (using spinach-green) : the basins should be kept in the bain-marie while the colouring is being added, and until used. Pack the required shaped mould in ice, pour in the red-coloured Cream to Jin. deep, a similar thickness of the plain Cream, and lastly the green-coloured Cream, letting each layer set before another is added. Continue in this way until the mould is full, or all the ingredients used up ; let the whole set as stiff as possible, dip the mould into lukewarm water, turn the Cream out on to a cold dish, and serve. Care must be taken to have the layers of equal thickness, or the effect will be spoilt. Italian Cream Ice. — Put 1 J pints of milk or Cream into a stewpan with fib. of caster sugar, the yolks of eight eggs, 6oz. of burnt almonds bruised to a pulp, twelve bruised coriander-seeds, three cloves, the rind of two oranges, and a little powdered cinnamon or mixed spice. Put the pan on the fire, stir the mixture until it gets thick, and pass it through a fine sieve into a basin. Pour 1 teacupful of brandy over 6oz. of mixed candied orange-, lemon-, and citron-peel, chopped up fine ; leave this a short time to soak, then add to the other ingredients, and mix them well ; pour into a freezer or mould, and when firm, turn it out, and it is ready for use. Light Cream. — Separate the yolks from the whites of six eggs ; put the yolks into a lined saucepan with 6 heaped table-spoonfuls of caster sugar and a little more than J breakfast-cupful of milk, and beat them well. Place the saucepan over a slow fire, and stir the contents with a wooden spoon until thickened, but on no account let them boil, or the eggs will curdle. When ready, flavour the mixture witli a few drops of any kind of essence, and turn it on to a dish until cold. Put the whites of the six eggs into a basin, and beat them to a stiff froth with a wire whisk ; continue beating, and mix in at the same time about 3 table-spoonfuls of the cold mixture. Take the whisk out, put in the remainder of the mixture, and stir it very lightly with a wooden spoon. After the whipping is done the Cream should be stirred as little as possible, or it will become liquid. This Cream can be served as it is, or used for filling Chantilly baskets, &c. Mauritius Cream. — Mix 3 table-spoonfuls of arrowroot with a small quantity of milk till smooth, and porn- in quickly 1 pint of boiling milk. Beat the yolks of six eggs to a froth, mix them with the milk and arrowroot, pour the whole into a saucepan, and stir it over a slow fire till thick and of a rich yellow colour, taking care not to let it boil, or the eggs will Fig. 572. Mauritius Cream. curdle. Flavour the Cream with 2 teaspoonfuls of vanilla, and when nearly cold mix J wineglassful of brandy with it, and pour it into a fancy glass dish. Whip the whites of six eggs with 6 table-spoonfuls of caster sugar to a foam, pile it up rockily on the Cream (see Fig. 572), ornament it with pink sugar, and serve.