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Cream

In the ordinary use of the word, cream is the name given to the yellow, delicious matter which rises to the surface of milk, and can be taken from it by skimming. In cookery, it applies to a number of rich dishes in which cream is the principal ingredient, and which are generally named after the flavouring material. Creams may be served either moulded or in custard-glasses. When they are moulded, they should, if possible, be frozen, and if this cannot be done, they should be made stiff with isinglass. It is almost impossible to give minute directions as to the amount of isinglass to be used; the strength and quality differ so much, but it may be useful to remember that a larger proportion of isinglass will be needed for a large mould than a small one. Too much sugar and too much water both tend to prevent a mould from turning out in shape. The moulds for creams should always be oiled or immersed in cold water before they are used. In all the recipes where cream is required, and when it is not easily obtained, Swiss milk will be most useful. Though it is not agreeable to drink, it is excellent for cookery, and much less expensive than cream, and it must be remembered that whenever it is used, sugar may be entirely dispensed with. In calculating the cost of the various sweet dishes, cream is put down at 1s. 6d. per pint. If the Swiss or Aylesbury milk were used it would be much less. In the same way isinglass is reckoned at 1s. 2d. per ounce, which is the price of the best. If opaque gelatine be used, which, though not nearly so nice, is considered by many quite satisfactory, that may be obtained at 4d. per ounce.