German cookery for the English kitchen

Russische Creme. (Russian Cream.) 8 oz. sugar. 10 leaves of gelatine. \ pint whipped cream. \ gill orange juice. 2 tablespoonsful lemon juice. \ pint white wine. \ gill rum. Beat the sugar, orange juice, eggs, wine and rum well together. Stir in a saucepan till it thickens, then add the dissolved gelatine. Remove from the fire, whisk briskly and stir in the whites of eggs beaten to a snow. Pour into a mould rinsed with cold water, and, when set, turn out. i^ pint milk. 4 eggs. Kaffee-Creme. (Coffee Cream.) 2 oz. coarsely-ground coffee. 2 oz. sifted flour. 4 oz. sugar. Boil up \ pint milk with the coffee and strain through a hair sieve. When cold, stir in the flour and yolks beaten smoothly together. Then add the remaming milk, bring all to the boil, and finally stir in the stifflywhisked whites of eggs. Pour into a dish and serve cola. Zitronen-Creme. (Lemon Cream.) \ lb. sugar. 4 leaves of gelatine. 6 tablespoonsful lemon juice. 6 eggs. Creams. i8i Beat the yolks well with the sugar, and add the gelatine that has been dissolved in the warmed lemon juice. Then stir in the stiffly-whisked whites of eggs and pour into a glass dish. A chocolate cream may be prepared in this way, 3 oz. grated chocolate being substituted for the lemon juice. Apfelsinen-Creme. (Orange Cream.) \ lb. sugar. i gill orange juice. 5 leaves of gelatine. 2 tablespoonsful lemon juice. 6 eggs. Prepare in the same manner as Lemon Cream. Punsch-Creme. (Punch Cream.) 4 eggs. 8 leaves of gelatine. I gill rum. \ pint white wine. 10 oz. sugar. 3 tablespoonsful lemon juice. Warm the wine and dissolve the gelatine in it, then stand on one side. Beat the yolks and sugar well together, stir in the rum and lemon juice into the half-set wine jelly, and lastly the stiffly-whisked whites of eggs. Pour into a glass dish, decorating, when set, with ratifias. Wein-Creme. (Wine Cream.) \ pint white wine. 3 tablespoonsful lemon juice. 4 eggs. 4 oz. sugar. 2 leaves of gelatine. Beat the eggs with the wine, lemon juice and sugar, add the gelatine, dissolved, and bring just to the boil. When cool, pour into a ^lass dish and when set, decorate with little heaps of fruit jelly. SCHLAGSAHNE. {Dishes Prepared from Whipped Cream.) Schlagsahne mit Pumpernickel. (Whipped Cream with Pumpernickel.) I pint whipped cream. [ Vanilla flavouring. 4 oz. sugar. | 4 oz. grated Pumpernickel. Mix the sugar and the grated Pumpernickel, place half the quantity in the bottom of a glass dish, and on it, the whipped cream ilavoured with vanilla, thenl.on this, the remaining Pumpernickel as a top layer. ~^~ J^| The Pumpernickel may also be mixed with 4 oz. chocolate, the sugar being then omitted. Or, pounded ratifia biscuits may be mixed with the Pumpernickel, and coffee extract added to the cream. An excellent variation of this dish is to place on the lower layer of Pumpernickel, fresh fruit, such as strawberries, raspberries, or currants, well sprinkled over with castor sugar. Schlagsahne zum Stürzen. (Whipped Cream in a Mould.) J pint whipped cream, I \ gill water. 6 leaves of gelatine. | 4 oz. sugar. A little vanilla flavouring. Dissolve the gelatine in the water and stir it into the whipped cream with the sugar and a little vanilla flavouring. Whisk all together and fill a mould that has first been rinsed with cold water. Wben set, turn out and serve with strawberries, red currants, or Dishes Prepared from Whipped Cream. 183 Tutti Frutti mit Schlagsahne. (Fruit with Whipped Cream.) I pint various fruits. 4 oz. ratifia biscuits. I pint cream. 4 leaves of gelatine dissolved in 2 tablespoonsfu! water.