Cassell's dictionary of cookery

Cream, Burnt. — Boil a pint of milk in a saucepan, with a stick of cinnamon, and a little candied lemon-peel cut into small pieces. Let it remain by the side of the fire to draw out the flavour, then strain it, and pour it over the yolks of three or four eggs well beaten. Put the mixture on the fire, and simmer the custard gently until it thickens. Pour it into a dish ; when cold, cover the surface with powdered loafsugar, and brown with a salamander. Time, twenty minutes. Probable cost, Sd. Sufficient for a pint and a half of cream. Cream, Clotted. — Clotted cream, usually called Devonshire cream, is sold in the London markets in small square tins, and is exceedingly delicious when eaten with fresh fruit. It is made hy putting the milk into a large metal pan, and allowing it to stand without moving it for some hours, twenty-four in winter, twelve in summer. The pan is then placed on a stove, or over a very slow fire, and some distance above it, so that it will heat without boiling or even simmering until a solid mass forms on the top. The pan should be then taken to the cool dairy, and the cream lifted off when cold. Time, the slower the better. Probable cost. Is. for a small tin. Cream Cake — Beat three ounces of butter to a cieam, and mix with it, very smoothly, half a pound of fine flour, a small tea-spoonful of baking-powder, two tablespoonfuls of sugar, a pinch of salt, the rind of a fresh lemon sliced as thinly as possible, and a cupful of thick cream beaten up with an egg. If the cream is a little turned it will not signify; indeed, it is rather an advantage than otherwise. It should make a light batter. Put it in a welloiled dish, and bake in a moderate oven for rather more than half an hour. Probable cost, Is. 2d. Sufficient for a small cake. Cream Crust. — Pastrj' is much improved if it is mixed with cream instead of water. Less butter will be required ; indeed, for home consumption, it is very good without any at all. It should be baked as soon as made. Cream Fritters, — Pound in a mortar half a dozen macaroons, two ounces of sugar, half a tea-spoonful of salt, and the rind, grated, of half a lemon. Beat up two whites and half a dozen yolks of eggs separately, with half a pint of cream, and stir all well together. CRE ( 161 ) CRE Then fry the fritters a light brown, both sides alike, and serve them quickly, with wiuc sauue and fine powdered sugar. Probable cost. Is. 9d. Time, four to five minutes to fry. Sufficient for five or six persons. Cream, Italian. — Put one ounce of best isinglass, six ounces of loaf sugar, half a pod of vanilla, and a pint of milk into a saucepan, and boil it slowly, stirring all the time, until the isinglass is dissolved. Strain the mixture, and, when a little cool, mix it with a pint of thick cream. Whisk it quickly till it thickens. Put it into a well-oiled mould, and set it on ice, or, if preferred, serve in glasses. Time, from ten to thirty minutes to dissolve the isinglass. The best requires the longest boiling. Probable cost, 3s. Sufficient for a quart mould.