The complete Indian housekeeper & cook

chip or 1/2 of ground gelatine is enough for the ordinary pint as follows: Twenty units cream whipped to a stiff froth, 8 units of water Soak the gelatine in the water, and add 4 units white sugar, and melt over the fire. Stir to the whipped cream, and add some essence. These creams may also be flavoured with cura^oa, noyeau, or any liqueur, always remembering that with sweet liqueurs little sugar is required, and that the total liquid must not exceed one and a half pint. The mould should 2. Coffee Cream. Three units raw coffee just roasted a fawn colour; boil for an hour in 15 of milk, strain it to 2 units yolk of egg and 3 units sugar; thicken, and set aside.. Soak and dissolve 3 units of chip or 1^ of ground gelatine in 5 units of milk, add, and then stir in 10 units of cream whisked. 3. Decorative Creams are ingenious elaborations of all the old methods. Clear jelly is used in layers, and various-coloured creams are cut into shapes and embedded in others; but the taste is the same. Whipped cream, gelatine, liqueurs, comfits, preserved fruits, etc. etc., and the result is sure to be good to eat! To explain the decorative part in detail is not the object of a Cookery book. 4. Fruit Creams are made with the pulp of ripe fruit in the proportion of half pulp and half whipped cream, or with jam rubbed through a sieve after being moistened with water, or with syrup. 1 o make strawberry or raspberry cream from jam take 2 units of chip or 1 of powdered gelatine, and dissolve in 5 units water. Whip 10 units of cream, add 5 of syrup or pulped jam, and the dissolved gelatine. Colour with cochineal. Peach or apricot, or any other fruit Cl earn can be made by pulping the fresh fruit with sugar to taste, and adding to every 10 units of pulp 10 units of cream whipped and a little more than the above proportion of gelatine dissolved in 5 units of water. 5. Italian Cream. — Two units ratafias, 3 of curacoa, 4 of yolk of egg, 2 of sugar, 10 of milk. Strain the yolks to the milk, add the ratafias and sugar, and thicken over the fire. Rub through the sieve, and mix in the curacoa. Dissolve 3 units chip or H of ground gelatine in 5 of water ; whip 15 units of cream, and mix all together. Stir in 1 unit each of ginger, preserved cherries, chocolate, comfits, and candied citron, and set in a mould. 6. Valois Cream. — Prepare half the quantity of plain cream flavoured with Maraschino or vanilla. Fill a mould one-third full, and place the basin of cream left in another of hot water, to prevent its setting. As soon as the cream in the mould is firm, arrange Housekeeper and Cook 313 slices of sponge-cake, spread with jam on it as for trifle, taking care tlie cake shall not touch the sides of the rnould. Tint the remaining cream a different colour, and fill up the mould. Gei.atine Shapes Require 3 or 4 units chip or 1| to 2 units of ground gelatine to the pint and a lialf mould. The jelly tablets now sold in nearly all flavourings are an immense saving of trouble. By dissolving them in less Water than directed and making up the amount with custard, or cream, or pulped fruit, a thousand different shapes may be made. A recipe is given for one.