Hilda's "where is it?" of recipes

For ordinary use, when not so much milk would be used, add four cups of water instead of three to a breakfast-cup of ground coffee mixed with chicory. COLD MEAT.—See Note at end of C CONDIMENT. See " Blatjang," Pickle, Chutney, Cucumber Sambal, Quince Sambal, Sauce (Horseradish). TO COOL WINE, ETC., WHERE ICE IS NOT TO BE HAD. Stand your decanter or bottles in a current of air with wet cloths round them. CREAM (APPLE— IN MOULDS— CHOCOLATE). [C CREAM (APPLE). (Mrs. Cloete's Recipe.) Ingreditnts. 12 Apples. I lb. Sagab a Eggs. Boil twelve apples very soft, mix the pulp with half a pound of white sugar ; whip the whites of two eggs to a stiff froth, add to the apples. Beat all well together, heap on a glass dish. CREAM IN MOULDS. (Mrs. Etheridge's Recipe.) Ingredients. I oz. Isinglass. s tablespoonruls of Brand/. I pint Cream. Sugar to taste. 4 tablespoonfuls of Strawberry or Apricot Jam. Soak the ounce of isinglass in cold water, add a little boiling milk, stir till nearly cold. Then add four tablespoonfuls of jam with the cream ; add to the isinglass, stirring the while till nice and smooth. Add brandy and sugar. Pour into a porcelain mould and turn out when cold and firm. Very good. CREAM (CHOCOLATE). Ingredients. i pint of Cream. 4 oz. Powdered White Sugar. A little Milk. i oz. Isinglass dissolved in boiling water 3 oz. Chocolate dissolved in a little The Juice ol half a Lemon, warm water or milk. Whisk up the cream to a stiff froth, then add the sugar, chocolate, lemon juice, and isinglass. Mix all well together and pour into a mould. Let it stand till set. Dip the mould in hot water for half a minute before turning out. q CREAM (ICED-COFFEE— DEVONSHIRE), CREAM {CHOCOLATE), ICED. (Miss Bonnie Cloete's Recipe.) Ingredients. 3 02. Grated Chocolate. 4 oz. Sagar. 1 pint of Milk. 3 Eggs, i cup of Cream. Dissolve the chocolate in a pint of milk on the fire with the sugar, then add the yolks of the eggs well whisked. Stir as you would a custard, and when cool add the cream well whipped. Put into a mould, and ice. CREAM {COFFEE). Ingredients. \ pint of very strong Coffee. i pint Milk. I teaspoonful of Vanilla Essence. Tablespoonful of rich Cream, I oz. Nelson's Gelatine. 3 oz. Lump Sugar. Soak the gelatine in the coffee. When nearly dissolved place it in an enamelled saucepan with the milk, cream, sugar, and vanilla essence ; stir over the fire till almost boiling, then pour into a wetted mould. Let it set overnight. CREAM {DEVONSHIRE). Strain new milk from the cow into large flat pans, or tins ; let it stand for twenty-four hours in winter, twelve in summer, to allow the cream to rise ; then place the pans on a hot dresser, or gas stove not too hot; let it warm gently till Just on the point of boiling, then take the pans off the stove. Set it aside to cool. When cold skim the cream. Heap it on a dish, and serve. CREAM (DUTCH— FRUIT— HONEYCOMB). [C CREAM {DUTCH). (Mrs. Dwyer's Recipe.) Ingredients. I pint Milk. i Egg. I gill of Cream. i glass Brandy. 4 oz. Loaf Sugar. i oz. of chopped Lemon or Citron Jib. Ground Rice. Preserve. The Juice of an Orange.