The hearthstone; or, Life at home

It may be garnished with the same fruit as is laid in the jelly; for instance, an open jelly with strawberries might have, piled in the centre, a few of the same fruit prettily arranged, or a little whipped cream might be substituted for the fruit. One layer of jelly should remain two hours in a very cool place before another layer is added. Tapioca Cream. — Put two tablespoonfuls of tapioca to soak in cold water ; set it on the stove, and, when thoroughly dissolved, pour in a quart of milk. When this begins to boil, stir in the yolks of two eggs well beaten, with a cup of sugar. When this boils stir in the whites, beaten to a stiff froth, and take it immediately from the fire. Flavor to taste. Lemon Cream. — One pint of cream, the yolks of two eggs, one quarter of a pound of white sugar, one large lemon, one ounce of isinglass ; put the cream into a lined saucepan, with the sugar, lemonpeel and isinglass, and simmer these over a gentle fire for about ten minutes, stirring them all the time; strain the cream into a jug, add the yolks of eggs, which should be well beaten, and put the jug into a saucepan of boiling water ; stir the mixture one way until it thickens, but do not allow it to boil ; take it off the fire, and keep stirring it until nearly cold; strain the lemon-juice into a basin, gradually pour on it the cream, and stir it well until the juice is well mixed with it; have ready a well-oiled mould; pour the cream into it, and let it remain until perfectly set. When required for table, loosen the edges with a small blunt knife ; put a dish on the top of the mould, turn it over quickly, and the cream should easily slip away; it will require ten minutes to boil the cream ; about ten minutes to stir it over the fire in a jug. Economical Lemon Cream. — One quart of milk, eight bitter almonds, two ounces of gelatine, two large lemons, three-quarters of a pound of lump sugar, the yolks of six eggs; put the milk into a lined saucepan, with the almonds, which should be well pounded in a mortar, the gelatine, lemon-rind and lump-sugar, and boil these ingredients for about five minutes ; beat up the yolks of the eggs, strain the milk into a jug, add the eggs, and pour the mixture backward and forward a few times, until nearly cold ; then stir briskly to it the lemon-juice, which should be strained, and keep stirring until the cream is almost cold ; put it into an oiled mould and let it remain 488 THE hearthstone; or, life at home. until perfectly set. The lemon-juice must not be added to the cream when it is warm, and should be kept well stirred after it is put in. Whipped Cream. — Whips to be light must be quickly and lightly whisked, and as the froth rises, carefully skimmed off with a spoon and laid on a reversed sieve. Half a pint of cream, half a glass of sherry, the juice of half a lemon and a little sifted sugar — these, added by little at a time, make sufficient whip to cover an ordinary trifle dish.