\ oz. isinglass.
iU pints milk or f pint milk
and j pint cream.
3 oz. French chocolate.
\ lb. lump sugar.
1 teaspoonful vanilli.
Soak the isinglass in the milk or milk and cream. Grate the
chocolate, add the sugar and isinglass and milk; put it over
the fire and let it boil up once, stirring all the time to prevent
the chocolate setting. Strain it into a basin, add the vanilla,
and pour into a wetted mould, when nearly cold.
CREAMS A LA DUCHESSE MARIE.
Creme a la Duchesse Marie.
$ pint milk.
£ pint double cream.
U oz. cornflour.
1 oz. castor sugar.
Yolks of two eggs.
A few chopped
^ teaspoonful essence of vanilla.
I good tablcspoonful apricot
jam.
1 tablespoonful sherry or
brandy.
pistachio kernels.
Slake a custard with the milk, cornflour and yolks of eggs✪ Steamed Coffee Custards,
and the sugar, vanilla, jam and sherry or brandy, pass all through
a hair sieve and almost fill 12 small paper or china cases with
the mixture. Whip the cream very stiffly, add a teaspoonful of
castor sugar and a few drops of vanilla, Put it in the forcing-
bag and force it on to the cases; sprinkle the tops with chopped
pistachio kernels.
l
114
DAINTY DINNERS AND DISHES
FRUIT CREAMS.
4 oz. isinglass.
4 pint milk.
1 pint double crcain.
Creme tie Fruits varies.
1 tinned pine-apple or 1 pot
straw ben y or other jam.
lb. sifted sugar.
Dissolve the isinglass in 1 gill milk, add 1 gill boiling milk
and stir it by the side of the fire till the isinglass is melted ;
add this slowly to the whipped cream, stirring the whole time,
then add the flavouring. Dor a pine-apple cream, cut the pine
into small pieces, add the juice and a little lemon juice and the
sugar, whisk till nearly set and pour into a wetted mould. Jams
must be warmed with a little water, then passed through a sieve
before being added.
GOOSEBERRY FOOL CREAM.
4 pint cream.
I quart gooseberries.
Creme tie Groscilles.
Loaf sugar.
A little water✪ Gooseberry Fool Cream.
Stew the gooseberries in sufficient water to cover them, and
add sugar to taste. When tender, pass them through a fine sieve,
stir in the cream (or half milk and cream), mix well, and serve
cold.
HONEYCOMB CREAM.
Blancmange aux Fruits.
3 teacupxful milk.
1 teacupful castor sugar.
3 eggs.
4 oz. isinglass.
1 teaspoonfid vanilla.
Glace cherries and angelica✪ Honeycomb Cream.
Put the milk, isinglass, sugar and vanilla in a saucepan over
the fire till the isinglass is dissolved, let it cool a little, then
stir in slowly the 3 yolks, well beaten, and let it come nearly
to the boil. Remove from the fire and let it cool, then add
the whites of the eggs whipped to a stiff froth. Rinse a mould
out with cold water, decorate with cherries and angelica, pour
the mixture carefully into it and let it get cold.
LECKER CREAM.
3 yolks and 1 white of egg.
H pints milk.
4 tablespoonsful flour.
2 oz. castor sugar.
Grated lemon peel.
4 1b. ratafias✪ Lecker Cream.
Beat up the yolks and white, add the milk gradually, and mix
in the flour verf carefully. Add the sugar and grated lemon
peel to flavour. Boil over a slow fire, stirring constantly, until
the flour is quite dissolved. Prepare a shallow dish with the
ratafias at the bottom, and strain the cream on to them. Decorate
with coloured sugar.
BUTTER SWEETS.
115
RICE CREAM MOULD.
2 oz. rice.
2 eggs.
1 pint milk.
1 pint cream.
lilts a la Creme.
3 oz. castor sugar.
b oz. isinglass.
b lb. strawberry jam.
Flavouring✪ Rice Cream Mould.
Page 63 · 6 recipe records on this page
Presented as published in 1907. 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
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\ oz. isinglass.
iU pints milk or f pint milk
and j pint cream.
3 oz. French chocolate.
\ lb. lump sugar.
1 teaspoonful vanilli.
Soak the isinglass in the milk or milk and cream. Grate the
chocolate, add the sugar and isinglass and milk; put it over
the fire and let it boil up once, stirring all the time to prevent
the chocolate setting. Strain it into a basin, add the vanilla,
and pour into a wetted mould, when nearly cold.
CREAMS A LA DUCHESSE MARIE.
Creme a la Duchesse Marie.
$ pint milk.
£ pint double cream.
U oz. cornflour.
1 oz. castor sugar.
Yolks of two eggs.
A few chopped
^ teaspoonful essence of vanilla.
I good tablcspoonful apricot
jam.
1 tablespoonful sherry or
brandy.
pistachio kernels.
Slake a custard with the milk, cornflour and yolks of eggs,
and the sugar, vanilla, jam and sherry or brandy, pass all through
a hair sieve and almost fill 12 small paper or china cases with
the mixture. Whip the cream very stiffly, add a teaspoonful of
castor sugar and a few drops of vanilla, Put it in the forcing-
bag and force it on to the cases; sprinkle the tops with chopped
pistachio kernels.
l
114
DAINTY DINNERS AND DISHES
FRUIT CREAMS.
4 oz. isinglass.
4 pint milk.
1 pint double crcain.
Creme tie Fruits varies.
1 tinned pine-apple or 1 pot
straw ben y or other jam.
lb. sifted sugar.
Dissolve the isinglass in 1 gill milk, add 1 gill boiling milk
and stir it by the side of the fire till the isinglass is melted ;
add this slowly to the whipped cream, stirring the whole time,
then add the flavouring. Dor a pine-apple cream, cut the pine
into small pieces, add the juice and a little lemon juice and the
sugar, whisk till nearly set and pour into a wetted mould. Jams
must be warmed with a little water, then passed through a sieve
before being added.
GOOSEBERRY FOOL CREAM.
4 pint cream.
I quart gooseberries.
Creme tie Groscilles.
Loaf sugar.
A little water.
Stew the gooseberries in sufficient water to cover them, and
add sugar to taste. When tender, pass them through a fine sieve,
stir in the cream (or half milk and cream), mix well, and serve
cold.
HONEYCOMB CREAM.
Blancmange aux Fruits.
3 teacupxful milk.
1 teacupful castor sugar.
3 eggs.
4 oz. isinglass.
1 teaspoonfid vanilla.
Glace cherries and angelica.
Put the milk, isinglass, sugar and vanilla in a saucepan over
the fire till the isinglass is dissolved, let it cool a little, then
stir in slowly the 3 yolks, well beaten, and let it come nearly
to the boil. Remove from the fire and let it cool, then add
the whites of the eggs whipped to a stiff froth. Rinse a mould
out with cold water, decorate with cherries and angelica, pour
the mixture carefully into it and let it get cold.
LECKER CREAM.
3 yolks and 1 white of egg.
H pints milk.
4 tablespoonsful flour.
2 oz. castor sugar.
Grated lemon peel.
4 1b. ratafias.
Beat up the yolks and white, add the milk gradually, and mix
in the flour verf carefully. Add the sugar and grated lemon
peel to flavour. Boil over a slow fire, stirring constantly, until
the flour is quite dissolved. Prepare a shallow dish with the
ratafias at the bottom, and strain the cream on to them. Decorate
with coloured sugar.
BUTTER SWEETS.
115
RICE CREAM MOULD.
2 oz. rice.
2 eggs.
1 pint milk.
1 pint cream.
lilts a la Creme.
3 oz. castor sugar.
b oz. isinglass.
b lb. strawberry jam.
Flavouring.