Place in a clean pan half an ounce of gelatine, half a pint
of milk or cream, two ounces of sugar, and the rind of one
lemon✪ Cream, Stone, peeled very thinly. Stir constantly till melted ; do
not allow it to boil, or it will curdle, and so spoil the whole
thing. Take a glass dish and spread over the bottom some
strawberry, plum, or apricot jam; squeeze over it the juice of
one lemon ; strain the melted gelatine into a basin. When
it is quite cool, pour it over the jam; allow it to set; then
heap upon it half a pint of whipped cream, so as to look
rocky.
6o
DOMESTIC COOKERY.
Cream of Whiting*.
Pound half a pound of whiting with one tablespoonful
of fish stock ; season it highly with lemon, cayenne pepper,
salt, and a grating of nutmeg; pass all this through a hair
sieve. Mix with it a quarter of a pint of whipped cream✪ Cream of Whiting.
Put it into one large tin or several small zephyr tins well
greased ; steam very slowly twenty minutes, with greased
paper fitting tightly over the top. When done turn out and
pour a good white sauce round ; garnish with fried parsley.
Cream, Strawberry.
Dissolve half an ounce of gelatine in half a pint of milk ;
strain it into a basin to cool. Take two tablespoonfuls of
jam or half a pint of fresh fruit ; pass it through a hair sieve.
Whip a quarter of a pint of good cream up stiffly. When
the gelatine is cool, mix it with the cream and fruit ; add
sugar to taste, eight drops of vanilla, and a very little cochi-
nea✪ Cream, Strawberryl to give it a nice colour. Mix all well together ; pour it
into a wetted mould ; set aside to get cold. Then turn out
on a crystal dish and serve.
{Another ivay.)
Rub a basket of strawberries through a sieve, with a
wooden spoon. Have one ounce of gelatine prepared
(three-quarters of an ounce is enough in winter). When
the cream is whipped add the strawberries to it — not it to
them ; a few drops of lemon juice to send up the flavour ;
stir in the gelatine ; add cochineal if necessary. Pour into
mould ; cool and turn out.
Cream, Velvet.
Put one ounce of gelatine into a pan; cover it with cold
water. Add to it four ounces of loaf sugar, the juice of four
good oranges, the rind and juice of two lemons. Stir care-
V
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DOMESTIC COOKERY.
6i
fully till the gelatine and sugar are melted. Strain it into a
basin ; when it is quite cool add a pint of cream✪ Cream Velvet whipped
up very stiffly. To whip the cream place it in a bowl, take
a whisk, and whisk it until it becomes thick. When the
whipped cream and gelatine are carefully mixed, pour them
into a wetted mould; set aside to become firm in a cool place.
Turn out and serve.
Croquettes of Cold Meat.
Put into a basin a quarter of a pound of flour. Rub very
finely into it two ounces of butter or lard ; make into a
stiff paste with cold water ; form it into one lump with the
tips of the fingers ; roll it out on a floured board ; cut it
into rounds. Place in each round some cold meat finely
cut up and seasoned with salt and pepper ; w'et round the
edges ; press them firmly together ; brush them over with a
beaten egg✪ Croquettes of Cold Meat, and bake in a hot oven.
Croquettes, Potato. ✪ Croquettes, Potato
Page 36 · 7 recipe records on this page
Presented as published in 1890. 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
Place in a clean pan half an ounce of gelatine, half a pint of milk or cream, two ounces of sugar, and the rind of one lemon, peeled very thinly. Stir constantly till melted ; do not allow it to boil, or it will curdle, and so spoil the whole thing. Take a glass dish and spread over the bottom some strawberry, plum, or apricot jam; squeeze over it the juice of one lemon ; strain the melted gelatine into a basin. When it is quite cool, pour it over the jam; allow it to set; then heap upon it half a pint of whipped cream, so as to look rocky.
6o
Cream of Whiting*.
Pound half a pound of whiting with one tablespoonful of fish stock ; season it highly with lemon, cayenne pepper, salt, and a grating of nutmeg; pass all this through a hair sieve. Mix with it a quarter of a pint of whipped cream. Put it into one large tin or several small zephyr tins well greased ; steam very slowly twenty minutes, with greased paper fitting tightly over the top. When done turn out and pour a good white sauce round ; garnish with fried parsley.
Cream, Strawberry.
Dissolve half an ounce of gelatine in half a pint of milk ; strain it into a basin to cool. Take two tablespoonfuls of jam or half a pint of fresh fruit ; pass it through a hair sieve. Whip a quarter of a pint of good cream up stiffly. When the gelatine is cool, mix it with the cream and fruit ; add sugar to taste, eight drops of vanilla, and a very little cochineal to give it a nice colour. Mix all well together ; pour it into a wetted mould ; set aside to get cold. Then turn out on a crystal dish and serve.
{Another ivay.)
Rub a basket of strawberries through a sieve, with a wooden spoon. Have one ounce of gelatine prepared (three-quarters of an ounce is enough in winter). When the cream is whipped add the strawberries to it — not it to them ; a few drops of lemon juice to send up the flavour ; stir in the gelatine ; add cochineal if necessary. Pour into mould ; cool and turn out.
Cream, Velvet.
Put one ounce of gelatine into a pan; cover it with cold water. Add to it four ounces of loaf sugar, the juice of four good oranges, the rind and juice of two lemons. Stir care-
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■ t.
fully till the gelatine and sugar are melted. Strain it into a basin ; when it is quite cool add a pint of cream whipped up very stiffly. To whip the cream place it in a bowl, take a whisk, and whisk it until it becomes thick. When the whipped cream and gelatine are carefully mixed, pour them into a wetted mould; set aside to become firm in a cool place. Turn out and serve.
Croquettes of Cold Meat.
Put into a basin a quarter of a pound of flour. Rub very finely into it two ounces of butter or lard ; make into a stiff paste with cold water ; form it into one lump with the tips of the fingers ; roll it out on a floured board ; cut it into rounds. Place in each round some cold meat finely cut up and seasoned with salt and pepper ; w'et round the edges ; press them firmly together ; brush them over with a beaten egg, and bake in a hot oven.
Croquettes, Potato.
Records on this page
Cream, CoffeeCream, StoneCream of WhitingCream, StrawberryCream VelvetCroquettes of Cold MeatCroquettes, Potato