The encyclopaedia of practical cookery

(12) Boil lqt. of cream and when half cold mix with it the beaten yolks of seven or eight eggs, and stir until quite cold. Pour the cream into a lined saucepan, put in ilb. of caster sugar and l table-spoonful of grated Lemon-peel, and stir it constantly over a gentle fire. When almost on the point of boiling, take the cream oil the lire and let it get cool. Serve the cream cold in small glasses. (1.3) Mix 1^ table-spoonfuls of arrowroot till smooth in a small quantity of cold water, and stir in gradually 1 pint of boiling water. Turn the mixture into a lined saucepan and stir it over a gentle fire with a wooden spoon until thick ; boil for a few minutes, colour it lightly with a small quantity of saffron, add 1 teaspoonful of Lemon-juice and a small quantity of grated Lemon-peel, sweeten to taste with loaf sugar, and move it to the side of the fire. Beat the yolks of four eggs well and stir them quickly into the arrowroot. Continue stirring at the side of the lire a sufficient time to cook the eggs without letting them curdle, then move it away and leave until cold. Serve the cream in small glasses. (14) Dissolve ioz. of isinglass in i pint of white wine, then mix with it the juice of one large Lemon or two small ones and 3 table-spoonfuls of caster sugar, and strain the mixture into a mould. When nearly cold, fill up the mould with cream, stir all well together, and pack in pounded ice and salt. When sufficiently frozen dip the mould in hot water, quickly removing it again, wipe, turn the cream out on to a fancy dish, and serve. (15) Rub the peel of two Lemons on loaf sugar. Put 12oz. of sugar in a stewpan with the Lemon-sugar, a small piece of stick cinnamon, 1£ pints of cream or milk, the beaten yolks of eight eggs, and h saltspoonful .of salt, and stir the mixture over a slow fire till thick and on the point of boiling ; then remove it at once, work all together vigorously, and pass it through a fine hair sieve. Turn the cream into a freezing-pot, and work it till frozen, or else put the lid on, with ice on that, and leave for an hour or more. Turn the frozen cream into moulds, close them, pack in ice, and leave for two hours. Previous to serving, dip the moulds in tepid water, to facilitate moving the cream, wipe them, and turn the contents out on to a fancy dish. (10) Put the yellow rinds of two and the juice of four large Lemons into a basin with 1 pint of hot water, and let them steep until the water is quite cold. Beat well the yolks of six eggs, the whites of three, and lib. of caster sugar. Strain the water off the peel in with the beaten eggs, turn the whole into a lined .saucepan, and stir with a wooden spoon over a gentle fire until of the thickness of good cream, but it must not boil or the eggs will curdle. When ready, strain the cream through a line sieve, and let it get cold before serving. (17) Put the yolks of six eggs into a stewpan and beat well, mix in 9oz. of caster sugar and 1 h pints of milk, and stir the mixture over the fire till hot; mix with it a piece of Lemon-peel, and continue stirring till thickened to the requisite degree. When cooked, strain the cream through a fine hair sieve into a basin, and serve either hot or cold.