Cassell's dictionary of cookery

Cream Sauce. — Put a piece of butter the size of an egg into a saucepan with a dessertspoonful of fine flour, and beat them smoothly together with a wooden spoon. When the butter is melted, add gradually half a pint of cream or new milk, and a little salt, pepper, and pounded mace. Let the sauce simmer over a gentle fire, and stir it constantly. If it becomes too thick, it may be thinned by the addition of a small quantity of milk or cream. The juice of a lemon may be added, if liked. This sauce may be used for turbot, cod, and other fish, vegetables, and white dishes. Time, a quarter of an hour. Probable cost, 4d., if made with milk. Sufficient for rather more than half a pint of sauce. Cream, Sherry. — Simmer a pint of cream, with an inch of stick cinnamon and two table-spoonfuls of pounded loaf sugar. Let it get cold, then add gradually three table-spoonfuls of sherry. Strain, and serve in glasses. Strew a little powdered cinnamon on the top of each glass ; stir it well. Time, a quarter of an hour to simmer the cream. Probable cost, cream, Is. Gd. per pint. Sufficient for half a dozen glasses. Cream, Soda. — Put three pounds of loaf sugar, two ounces and a half of tartaric acid, and two quarts of cold water into a preservingpan. Let it just boil, then add the whites of three eggs beaten to a firm froth. Let this boil exactly four minutes, stirring all the time. Strain, and when it is cold, add a small teaspoonful of any flavouring essence that may be preferred. Keep the liquid in a bottle closely corked. When an agreeable refreshing summer beverage is wanted, two table-spoonfuls of this may be put into half a tumblerful of water, and stirred briskly with a third of a tea-spoonful of carbonate of soda. Drink during effervescence. Probable cost, "is. 2d. for this quantity. Sufficient, two table-spoonfuls for a tumbler. Cream, Substitute for.— Stir a dessertspoonful of flour into a pint of new milk ; simmer it, to take off the rawness of the flour ; stir in the yolk of an egg well beaten, and strain the mixture through a fine sieve. Time, a few minutes to simmer. Probable cost, 3d. Sufficient for rather more than a pint. Cream, Substitute for (another and nicer).— Beat the yolks of two eggs, and mix them with half a pint of milk. Strain the mixture into a saucepan, and stir it until it is heated, but do not let it boil. Sweeten slightly. I When cold, it is ready to serve. This may be ! used either for tea or tarts. Time, a few I minutes. Probable cost, 3d. Sufficient for I nearly three-quarters of a pint. I Creamed Tartlets. — Line some tarilet j tins with good pufi' paste, and put rather less jam on them than is usual. Place a little good I custard over the jam, and on the top of the I custard an icing made by mixing a table-spoon- I f ul of sifted white sugar with the white of one I egg whisked to a solid froth. Place a little of i this over each tartlet and bake in a moderate I oven for about twenty minutes. Probable cost, 2d. each. Sufficient, six or eight for a dish. Cream Toasts. — Cut a pound of French roll in slices as thick as a finger, and lay them j in a (hsh. Pour over them half a pint of cream, j and a quarter of a pint of milk, and sprinkle some crushed lump sugar and cinnamon on