The encyclopædia of practical cookery

Muscovite Cream. — Put loz. of gelatine into a stewpan with 3 pints of milk, boil until all is dissolved, then add the wellbeaten yolks of four eggs and 5oz. of caster sugar. Mix well, boil again until done, pass it through a fine sieve, and let it cool. Put the whites of the four eggs into a bowl, whip them to a stiff froth, and when the Cream is For details respecting Culinary Processes, Utensils, Cream — continued. nearly congealed, beat them into it. Add any flavouring that is desired, and pour into a mould. Put this by on the ice, and use when wanted. Neapolitan Cream. — Mix in a basin 1 table-spoonful each of flour and custard-powder with 1 teacupful of milk ; when smooth, turn it into a saucepan with 1 pint of fresh fruit juice, stir the whole over the fire with a wooden spoon, and boil until thickened, sweetening to taste with caster sugar. Move the Cream to the side of the fire, and stir in quickly the beaten yolks of two eggs ; whisk the whites of the two eggs, and stir them lightly in. Pour the Cream into a china bowl, and serve. Neapolitan Cream Ice. — Make 1 pint of vanilla Cream ice, 1 pint of pistachio Cream ice, and l pint of raspberry-water ice. Take a long brick-form mould holding 3 pints, put the raspberry-water ice at the bottom, arrange the vanilla Cream on top, and fill up with the pistachio, and cover tightly. Set the mould on broken ice mixed with rocksalt at the bottom of a pail ; fill up the pail with more ice and salt, and freeze for two hours. Plunge the mould in warm water to wash off the ice and salt, and turn the Cream on to a piece of paper laid on the table. Dip a long knife in warm water, cut the brick lengthwise through the centre, divide each piece into three, so that the Neapolitan will then be in six equal-sized square pieces, each having the three kinds of Cream. Dress on a cold dish with a fancy paper over, and serve. Newport Whipped Cream. — Put 1 pint of sour or sweet Cream into a bowl with J pint of new milk, half a lemon cut into slices, and sugar and wine to taste, and whip them well together. Take off the froth, and serve it in jellyglasses. New York Cream Ice. — Put into a saucepan 3 breakfastcupfuls of milk, 10 table-spoonfuls of sugar, Jib. of gelatine, and a vanilla bean, and set the saucepan at the side of the range, where the milk will heat up gradually, and thus give the gelatine time to dissolve ; stir frequently from the bottom until the milk boils. Put a little more milk in a bowl with the yolks of ten eggs, well whisk them, pour the boiling milk over, and strain into a freezer. The vanilla bean may be wiped, and put away to be used again. When the custard has become cold, and begun to freeze, whisk the cup of Cream to froth, stir it in, and finish the freezing as usual, working the Cream until it is twice its original bulk. It is then ready for serving. Pastry Cream. — (1) Put 1 pint of milk and 1 pint of Cream into a stewpan, place it on the fire, stirring continually with a wooden spoon, and after it has boiled put in 2oz. of sugar, the peel of a lemon, and a little salt, and let it remain until the peel is infused in the Cream. Add the yolks of eight eggs and beat up, keeping the pan over the fire. When the Cream is of a good consistence pass it through a fine sieve, rubbing it with a wooden spoon, into a basin,