^CRAYONS, To Make.— To six parts of finely-powdered chalk,
add three parts of shellac, two parts of spirits of wine, one part of tur-
pentine, and six parts of any colouring matter. Mix, form into sticks, and
dry.
CREAM (ALMOND).— Beat together, to prevent oiling, a quarter
of a pound of sweet almonds and a few bitter ones, put them into a quart
of boiling cream, sweeten with sugar, add the juice of two lemons, and a
dozen eggs. Beat to a froth, and put the cream into a dish, with the froth
on the top. .
CREAM (APRICOT).— Take a few ripe apricots, remove the
peel and stones, and pound the fruit in a mortar with a little sugar, then
rub it through a tammy, pressing upon the fruit with a wooden spoon ;
add a little melted isinglass, and some well-beaten thick cream. If not
sweet enough already, add more sugar, and beat it over ice till the isinglass
is well blended with the mixture. Put the whole into a mould and heap up
all round it a quantity of ice and salt. Do not turn the cream out of the
mould until it is required for table.
CREAM AU THE. — Boil together half a pint of cream and half
a pint of milk, sweeten with sugar, and put in a pinch of salt. Directly
the cream boils throw in two spoonfuls of good tea, let it boil slowly for a
few minutes, add the yolks of eight eggs, stir till the cream becomes thick,
then put in some isinglass, previously melted, and pour the whole into a
mould.
CREAM (BOSTON). — See Boston Cream.
CREAM (CHEESE), Plain. — Warm a pint and a half of milk
and half a pint of cream, then add a little rennet, cover over, and stand it
in a warm place till it is curdled ; pour it into a colander, and let it drain
for an hour. Serve with plain cream and sugar over it.
CREAM CHEESE, To Make. — Suspend the cream in a wet cloth
for six or seven days in a cool place ; then put it into a mould lined with a
cloth ; put on the press with a light weight ; turn it twice a day, and it will
be fit for use in a short time.
CREAM (CHOCOLATE). — Rasp finely some chocolate, throw
it into a basin, and pour boiling water upon it. When dissolved, mix it
with boiled cream, and proceed in the manner directed for Coffee Cream.
CREAM (COFFEE). — Boil together a pint of milk and a pint of
cream, sweeten with sugar, and add a little salt✪ Crayfish, To Cook. Roast the coffee, throw
it into the cream, cover the stew-pan, and let it infuse till it gets cold. Then
beat up fifteen eggs, add them to the cream, make hot, and run the whole
through a sieve into a mould.
CREAM (EGG AND WATER).— Boil in a pint of water two
ounces of sugar, a little cinnamon and coriander, and the peel of a lemon.
Let them infuse well, then beat into them the yolks of eight eggs ; rub
through a tammy, put into small cups, and place the cups in a stew-pan
containing water enough to reach half way up the cups. Cover, and put
a little fire on the lid of the pan, to prevent any steam dropping into the
cream. The cream must not boil too long, nor fast, otherwise it will
curdle. This cream is specially recommended for delicate young ladies,
and those possessing weak stomachs.
CREAM (GOOSEBERRY). — Put into a saucepan a quart of
picked gooseberries with enough water to cover them. When warm stir in
a small piece of butter, and let them boil quickly until soft. Pulp them
through a sieve, add sugar to the pulp, and beat in the yolks of three eggs.
Serve in a mould or in glasses.
Page 52 · 4 recipe records on this page
Presented as published in 1891. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
CRAYONS, To Make.— To six parts of finely-powdered chalk, add three parts of shellac, two parts of spirits of wine, one part of turpentine, and six parts of any colouring matter. Mix, form into sticks, and dry.
CREAM (ALMOND).— Beat together, to prevent oiling, a quarter of a pound of sweet almonds and a few bitter ones, put them into a quart of boiling cream, sweeten with sugar, add the juice of two lemons, and a dozen eggs. Beat to a froth, and put the cream into a dish, with the froth
on the top. .
CREAM (APRICOT).— Take a few ripe apricots, remove the peel and stones, and pound the fruit in a mortar with a little sugar, then rub it through a tammy, pressing upon the fruit with a wooden spoon ; add a little melted isinglass, and some well-beaten thick cream. If not sweet enough already, add more sugar, and beat it over ice till the isinglass is well blended with the mixture. Put the whole into a mould and heap up all round it a quantity of ice and salt. Do not turn the cream out of the mould until it is required for table.
CREAM AU THE. — Boil together half a pint of cream and half a pint of milk, sweeten with sugar, and put in a pinch of salt. Directly the cream boils throw in two spoonfuls of good tea, let it boil slowly for a few minutes, add the yolks of eight eggs, stir till the cream becomes thick, then put in some isinglass, previously melted, and pour the whole into a mould.
CREAM (BOSTON). — See Boston Cream.
CREAM (CHEESE), Plain. — Warm a pint and a half of milk and half a pint of cream, then add a little rennet, cover over, and stand it in a warm place till it is curdled ; pour it into a colander, and let it drain for an hour. Serve with plain cream and sugar over it.
CREAM CHEESE, To Make. — Suspend the cream in a wet cloth for six or seven days in a cool place ; then put it into a mould lined with a cloth ; put on the press with a light weight ; turn it twice a day, and it will be fit for use in a short time.
CREAM (CHOCOLATE). — Rasp finely some chocolate, throw it into a basin, and pour boiling water upon it. When dissolved, mix it with boiled cream, and proceed in the manner directed for Coffee Cream.
CREAM (COFFEE). — Boil together a pint of milk and a pint of cream, sweeten with sugar, and add a little salt. Roast the coffee, throw it into the cream, cover the stew-pan, and let it infuse till it gets cold. Then beat up fifteen eggs, add them to the cream, make hot, and run the whole through a sieve into a mould.
CREAM (EGG AND WATER).— Boil in a pint of water two ounces of sugar, a little cinnamon and coriander, and the peel of a lemon. Let them infuse well, then beat into them the yolks of eight eggs ; rub
through a tammy, put into small cups, and place the cups in a stew-pan containing water enough to reach half way up the cups. Cover, and put a little fire on the lid of the pan, to prevent any steam dropping into the cream. The cream must not boil too long, nor fast, otherwise it will curdle. This cream is specially recommended for delicate young ladies, and those possessing weak stomachs.
CREAM (GOOSEBERRY). — Put into a saucepan a quart of picked gooseberries with enough water to cover them. When warm stir in a small piece of butter, and let them boil quickly until soft. Pulp them through a sieve, add sugar to the pulp, and beat in the yolks of three eggs. Serve in a mould or in glasses.
Records on this page
Crayfish, To CookCream (Almond)Cream (Apricot)Cream (Coffee)