Home › Creams And Custards › Bohemian Creams

Bohemian Creams

One quart cream, two table-spoons sugar, one ounce gelatine soaked in water until dissolved, whip half the cream (rich milk may be substituted for cream) to a stiff froth; boil the other half with the sugar and a vanilla bean until a flavor is extracted (or vanilla extract may be added just after it is removed from the fire), take off the fire, add the gelatine, and when cooled a little stir in the well-beaten yolks of the four eggs. As soon as it begins to thicken, stir steadily until smooth, when add the whipped cream, beating it in lightly. Mold and set on ice until ready to serve. To flavor with strawberries, strain two pounds berries through a colander, sweeten to taste, add to the dissolved gelatine, set on ice,, and when it thickens stir until smooth, add the whipped cream as above, and mold.

To flavor with peach, boil a dozen and a half choice fruit, sweeten and strain through a colander; add the dissolved gelatine and a teacup of cream, set on ice, and when it thickens stir until smooth,. add the whipped cream, and mold.

To flavor with pine-apple, cut fine, boil with half a pound pulverized sugar, strain through a colander, add the dissolved gela-- tine, set on ice, and when it thickens stir until smooth, add the whipped cream, and mold. Canned pine-apples may be used instead of fresh... In all these never add whipped cream until the mass is cool and begins to thicken. -Mrs. W. R. Jones, Pittsburgh, Pa...