Mask a quart mould with jelly, decorate the bottom and sides with glace fruits, and set the fruit with a layer of jelly. Put the milk and cream with the sugar in a stewpan, bring to the boil. Mix the eggs in a basin, pour over the boiling milk and cream, stir well, and return to the stewpan. Stir over a slow fire and let it come gradually almost to the boil, strain into a basin, dissolve the gelatine in a little milk, and pass through a strainer into the above ; stir occasionally until nearly cold, then add the liqueur and glace fruit cut into shreds, should any be left over ; pour into the decorated mould when it com- mences to get cool. Stand it in a cool place until set. Immerse in tepid water and dish up on a cold dish. 1692. Creme au Tapioca a la Compote <Je Fruits. — 3 oz. ground or crushed tapioca, 2 oz. loaf sugar, 2 inches vanilla- pod, | pint milk, % pint cream, about a pint of compote of fruit, almonds, and glace cherries for garnish. Put the milk, vanilla-pod, and sugar in a stewpan, let it come to the boil, stir in the tapioca, stir until it boils, and cook for about fifteen minutes. Pour into a basin to cool, whip the cream and mix with the tapioca when cool (remove the vanilla). Fill this into a border-mould, stand it in a cool place till firm, unmould on to a round dish, ornament the border tastefully with blanched and shredded almonds and halves of glace cherries, fill the centre with any kind of stewed fruit, pour some of the fruit syrup round the border, and serve. The fruit may, if liked, be flavoured with a glass of chartreuse or maraschino. 1693. Creme a la Fomaine — 3 oz. Jordan almonds and 1 oz. bitter almonds, 1 pint milk✪ Creme Renversee, 1 \ gill cream, 4 oz. loaf sugar, 1 tablespoonful orange-jloioer water, 1 oz. French gelatine, 4 yolks of eggs. Blanch and peel the almonds, throw them into cold water, wipe them dry, and chop rather finely. Put the milk into a stewpan and boil up, add the sugar ; put the almonds in a copper preserving-pan and stir over the fire until they have acquired a light-brown colour. Add the almonds to the milk and let boil, stir in the yolks of eggs and let them bind over the fire, then remove quickly, and pass through a fine sieve ; soak the gelatine in a little cold water, drain and let dissolve, and strain into the cream ; add the orange-flower water while warm, whip the cream, and work in lightly (the cooked 588 THE NEW CENTURY COOKERY BOOK cream must be nearly cold when the whipped cream is added), mingle well with a wooden spoon, and pour into a mould ; stand it on the ice ; when set, turn out, garnish with some preserved fruit or com- pote, and serve. 1694. Creme a la Diplomats, — £ pint milk, 3 yolks of eggs, ^ gill cream, 1 oz. sugar, 2 oz. macaroons, 4 to 6 Savoy biscuits, \ oz. gelatine, about ^ pint wine jelly, a few glace cherries and angelica for garnish✪ Creme a la Diplomats. Make a custard with the milk, egg-yolks, and sugar, crush up the macaroons, and pour the hot custard over same. Add the cream and gelatine previously melted, and allow it to get cool a little. Meanwhile decorate a plain charlotte mould, previously lined with jelly, with cherries, angelica, and savoy fingers ; put in another layer of jelly, so as to set the decoration. Whisk the remainder of jelly until frothy, and line the decorated mould with this. Fill the centre with the prepared custard ; set the mould on the ice, and serve when required.

AI-modernized reading of the original text

Mask a quart mould with jelly, decorate the bottom and sides with glace fruits, and set the fruit with a layer of jelly. Put the milk and cream with the sugar in a stewpan, bring to the boil. Mix the eggs in a basin, pour over the boiling milk and cream, stir well, and return to the stewpan. Stir over a slow fire and let it come gradually almost to the boil, strain into a basin, dissolve the gelatine in a little milk, and pass through a strainer into the above ; stir occasionally until nearly cold, then add the liqueur and glace fruit cut into shreds, should any be left over ; pour into the decorated mould when it commences to get cool. Stand it in a cool place until set. Immerse in tepid water and dish up on a cold dish. 1692. Creme au Tapioca a la Compote de Fruits. — 3 oz. ground or crushed tapioca, 2 oz. loaf sugar, 2 inches vanillapod, | pint milk, % pint cream, about a pint of compote of fruit, almonds, and glace cherries for garnish. Put the milk, vanilla-pod, and sugar in a stewpan, let it come to the boil, stir in the tapioca, stir until it boils, and cook for about fifteen minutes. Pour into a basin to cool, whip the cream and mix with the tapioca when cool (remove the vanilla). Fill this into a border-mould, stand it in a cool place till firm, unmould on to a round dish, ornament the border tastefully with blanched and shredded almonds and halves of glace cherries, fill the centre with any kind of stewed fruit, pour some of the fruit syrup round the border, and serve. The fruit may, if liked, be flavoured with a glass of chartreuse or maraschino. 1693. Creme a la Fontaine — 3 oz. Jordan almonds and 1 oz. bitter almonds, 1 pint milk, 1 \ gill cream, 4 oz. loaf sugar, 1 tablespoonful orange-flower water, 1 oz. French gelatine, 4 yolks of eggs. Blanch and peel the almonds, throw them into cold water, wipe them dry, and chop rather finely. Put the milk into a stewpan and boil up, add the sugar ; put the almonds in a copper preserving-pan and stir over the fire until they have acquired a light-brown colour. Add the almonds to the milk and let boil, stir in the yolks of eggs and let them bind over the fire, then remove quickly, and pass through a fine sieve ; soak the gelatine in a little cold water, drain and let dissolve, and strain into the cream ; add the orange-flower water while warm, whip the cream, and work in lightly (the cooked cream must be nearly cold when the whipped cream is added), mingle well with a wooden spoon, and pour into a mould ; stand it on the ice ; when set, turn out, garnish with some preserved fruit or compote, and serve. 1694. Creme a la Diplomats, — £ pint milk, 3 yolks of eggs, ^ gill cream, 1 oz. sugar, 2 oz. macaroons, 4 to 6 Savoy biscuits, \ oz. gelatine, about ^ pint wine jelly, a few glace cherries and angelica for garnish. Make a custard with the milk, egg-yolks, and sugar, crush up the macaroons, and pour the hot custard over same. Add the cream and gelatine previously melted, and allow it to get cool a little. Meanwhile decorate a plain charlotte mould, previously lined with jelly, with cherries, angelica, and savoy fingers ; put in another layer of jelly, so as to set the decoration. Whisk the remainder of jelly until frothy, and line the decorated mould with this. Fill the centre with the prepared custard ; set the mould on the ice, and serve when required.

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Creme RenverseeCreme cuite a la SuisseCreme au Tapioca a la Compote de FruitsCreme a la FomaineCreme a la Diplomats

The new century cookery book