Twentieth century home cook book

Peel and core six large apples ; boil in a small quantity of water until they can be strained or pressed through a sieve. Sweeten to taste and beat the whites of six eggs ; mix with the apples ; put in a glass dish and serve with cream poured over them. ALMOND CREAM. Blanch a quarter of a pound of sweet almonds ; pound in a mortar ; add six ounces of white sugar and mix them well with the yolks of four eggs beaten light. Dissolve one ounce of Cox' gelatine in a quart of boiling milk ; strain and pour it into the other ingredients ; stir it all over a moderate fire until sufficiently thick and smooth. Pour into your mould and keep until needed. When ready to serve, plunge the mould in warm water; wipe the mould and turn out the cream carefully upon your dish. HAZELNUT CREAM. Put a pint of hazelnut kernels into a warm oven to dry ; when dry (while warm) rub them between two coarse towels, to get rid of as inuch as possible the skins from the nuts. Pound the nuts to a paste, with a little white of egg. Make a custard of the yolks of three eggs and half a pint of milk. Dissolve half an ounce of gelatine in a gill of water; mix it with six ounces of powdered sugar and add to the custard when nearly cold. Stir in the nut paste, taking care that it is well mixed with the custard. Then add half a pint of cream whipped solid. Flavor with vanilla. Mould and set on the ice. WALNUT CREAM. Pound one pint of these nuts, after rubbing them well in a cloth. Make the same custard as for hazelnut cream. Stir in the walnut paste until smooth ; add whipped cream ; color a pale pink with cochineal, and flavor with vanilla. Mould and set on ice. Serve with whipped cream, flavored with wine. RUSSIAN CREAM. To six pints of fresh milk add one full cup of sugar, half box of gelatine, four eggs well beaten, vanilla to taste. Dissolve the gelatine in part of the milk ; then add eggs and sugar. When it begins to boil remove from the fire. When cream is quite cold, add the whites of eggs. Pour into mould and serve with cream, if liked. BANANA CREAM. Get fresh bananas; after peeling, mash them very fine, allowing equal quantities of bananas and sweet cream ; to every quart of the mixture use one-fourth pound of sugar. Beat very hard all together until light. PERSIAN CREAM. Dissolve one ounce of Cox's gelatine in a pint of sweet milk, then strain, place in a saucepan with three ounces of sugar. When it comes to a boil stir into it one-half pint of fresh sweet cream ; then add this mixture, at first very slowly in a small quantity to eight ounces of jam or preserved fruit; mix until smooth, and stir until cold, in order that the fruit may not sink to the bottom of mould ; when the liquid is added to the fruit and stirred until quite cold, beat briskly together, lastly add the strained juice of a lemon. Put in a mould and let it remain twelve or fourteen hours in a cool place before serving. PINK CREAM. Mix with half a pound of fine powdered sugar three gills of strawberry or currant juice, half pint of fresh cream ; whisk until thoroughly mixed ; serve in a glass dish. LEMON CREAM. Squeeze the juice of three lemons into a quart of fresh milk ; add the peel • cut up ; cover it over for an hour or two ; then add six eggs beaten very licrht and very nearly a pint of water sweetened. Strain and simmer very slowly until it becomes thick, being very careful that it does not boil. Serve cold. ITALIAN CREAM. Soak one box of Cox' gelatine in a pint of cold water. Sweeten one quart of fresh cream ; add to gelatine and season with lemons. Put in a cold place. When firm eat with cream, seasoned with wine. ORANGE CREAM.