Harper's cook book encyclopædia

Claret Cream. — Pour a pint of claret jelly into a border mould, and set to harden. Dissolve a teaspoonful of gelatine; mix in a coffee-cupful of thick, sweet cream. Whip until solid ; add 1 oz. each of candied strawberries and orange. Set on ice. Turn the jelly out on a round glass dish. Pile the whipped cream in the centre, and serve. Clotted Cream. — Clotted cream is made by 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. Lift off the cream and let it get cold. Cocoanut Cream. — Grate two large, fresh cocoanuts. Mix with two tablespoonfuls of sugar. Melt a tablespoonful of gelatine in a little water. Beat the whites of five eggs. Mix them very gently in a pint of milk ; set over the fire and stir until the mixture begins to thicken. Sweeten with half a cupful of sugar. Add the gelatine and cocoanut with the cocoanut milk to the custard. Let cool, pour into a mould, and set on ice. Coffee Cream. — Half a pint of strong, clear coffee and half a pint of boiling cream. Beat these well together, and add two table-spoonfuls of loaf sugarLet the mixture stand, and when cool add a small pinch of salt, the well-beaten yolks of six eggs, with the whites of two. Stir over the fire till it thickens, then pour into glasses and serve with sifted sugar on the top of each glass. Coffee, Bavarian Cream. — One cupful of strong coffee, one pint of cream, half a package of gelatine, one cupful of sugar. Dissolve the gelatine in cold water. Pour on this the coffee, boiling hot, and when the gelatine is dissolved add the sugar. Strain into a basin, which put in a pan of icewater. Beat until it begins to thicken, then add the cream, which has been whipped to a froth. When thoroughly mixed, turn into a mould and set away to harden. Serve with sugar and cream. Cranberry Bavarian Cream. — Rub through a sieve while hot one pint of cooked cranberries, and add to them one cupful of granulated sugar. Dissolve half a box of gelatine in a little cold water and add it while the berries are hot. When the sugar and gelatine are dissolved, place the dish containing the mixture in a pan of ice-water and stir until it begins to thicken; then add one cupful of milk Creole Cream Italian Cream and one cupful of cream, whipped light. Beat thoroughly and turn it into a mould and set on ice. Serve with whipped cream. Creole Cream. — Beat the yolks of six eggs with half a teacupful of powdered sugar ; add a pint of rich milk. Set over the fire and stir until very hot, but not boiling ; take off and let cool. Cut up Y\ lb. of citron. Ornament the sides of a mould with candied strawberries and leaves cut from thin sheets of lemon jelly. Stir two table-spoonfuls of melted gelatine into a pint of whipped cream ; add to the custard with the chopped citron; pour into the mould and set on ice. Devonshire Cream. See Clotted Cream.