Cream, Italian
INGREDIENTS for 1½ pint mould.- pint of milk, pint of cream, sugar to taste, 1 oz. of isinglass or gelatine, 1 lemon, the yolks of 4 eggs.
AVERAGE COST, 1s. 5d.
Put the cream and milk into a saucepan, with sugar to sweeten, and the lemon-rind.
Boil until the milk is well flavoured, then strain it into a basin and add the beaten yolks of eggs.
Put this mixture into a jug, place the jug in a saucepan of boiling water over the fire, and stir the contents until they thicken, but do not allow them to boil. Take the cream off the fire, stir in the lemon-juice and isinglass, which should be melted, and whip well; fill a mould, place it in ice if at hand, and, when set, turn it out on a dish, and garnish as taste may dictate. The mixture may be whipped and drained, and then put into small glasses, when this mode of serving is preferred.
TIME. From 5 to 8 minutes to stir the mixture in the jug.
SEASONABLE at any time.
Cream Sauce (for Fish or White Dishes). INGREDIENTS for 1 tureen. pint of cream, 2 oz. of butter, 1 teaspoonful of flour, salt and cayenne to taste; when liked, a small quantity of pounded mace or lemon-juice. AVERAGE COST, 8d.
Put the butter in a very clean saucepan, dredge in the flour, and keep shaking round till the butter is melted. Add the seasoning and cream, and stir the whole till it boils; let it just simmer for 5 minutes, when add either pounded mace or lemonjuice to taste to give it a flavour. TIME.-5 minutes to simmer.
Note. This sauce may be flavoured with very finely-shredded shalot.
Cream, Whipped (for putting on Trifles, serving in Glasses, &c.) - INGREDI- ENTS. To every pint of cream allow 3 oz. of pounded sugar, 1 glass of sherry or any kind of sweet white wine, the rind of 1/24 lemon, the white of 1 egg.
Rub the sugar on the lemon-rind, and pound it in a mortar until quite fine, and beat up the white of the egg until quite stiff; put the cream into a large bowl, with the sugar, wine, and beaten egg, and whip it to a froth; as fast as the froth CRUMPETS. rises take it off with a skimmer, and put it on a sieve to drain in a cool place. This should be made the day before it is wanted, as the whip is then so much firmer. The cream should be whipped in a cool place, and in summer over ice, if it is obtainable.
TIME. About 1 hour to whip the cream.
SEASONABLE at any time.
Creams, Jellies, Blancmanges, Recipes for. Directions for making the following appear under their respective headings:- Apricot Cream.
Banana Cream.
Chocolate Cream.
Chocolate Creams.
Ginger Cream.
Italian Cream.
Lemon Cream.
Lemon Cream, Economical.
Lemon Creams.
Lobster Cream.
Noyeau Cream.
Orange Cream.
Orange Creams.
Stone Cream.
Swiss Cream.
Valois Cream.
Vanilla Cream.
Arrowroot Jelly.
Aspic Jelly.
Aspic Jelly, Another Mode.
Aspic Jelly, Moulded, with Vegetables.
Apple Jelly.
Calf's-foot Jelly.
Invalid's Jelly.
Isinglass Jelly.
Jelly, Marbled.
Jelly, with Fresh Fruit.
Jelly of Two Colours, Jellies, To Make.
Jellies, Bottled.
Lemon Jelly.
Liqueur Jelly.
Open Jelly.
Orange Jelly.
Restorative Jelly.
Savoury Jelly.
Blancmange.
Blancmange, Cheap.
Blancmange, Arrowroot.
Blancmange Invalids. for Blancmange, Lemon.
Blancmange, Rice.
Crumpets. These are made in the same manner as muffins, only, in making the mixture, let it be more like batter than dough. Let it rise for about 1/2 hour; pour CRUMPETS. it into iron rings, which should be ready on a hot-plate, bake them, and when one side appears done, turn them quickly on the other. To toast them, have ready a very bright clear fire; put the crumpet on a toasting-fork, and hold it before the fire, not too close, until it is nicely brown on one side, but do not allow it to blacken; turn it, and brown the other side; then spread CRUST, BUTTER. it with good butter, cut it in half, and, when all are done, pile them on a hot dish, and send them quickly to table. Muffins and crumpets should always be served on separate dishes, and both toasted and served as expeditiously as possible.
TIME. From 10 to 15 minutes to bake them.
Crust, Butter (for Boiled Puddings). -INGREDIENTS. - To every lb. of flour allow 4 oz. of butter, 1/2 pint of water. AVERAGE CosT, 5d. per lb.
With a knife, work the flour to a smooth paste with 1/21 pint of water roll the crust out rather thin; place the butter over it in small pieces, dredge lightly over it some flour, and fold the paste over; repeat the rolling once more, and the crust will be ready for use. It may be enriched by adding another 2 oz. of butter; but, for ordinary purposes, the above quantity will be found quite sufficient.
Crust, Common (for Raised Pies). -INGREDIENTS. - To every lb. of flour allow pint of water, 1 oz. of butter, 1½ oz. of lard, 1/2 saltspoonful of salt. AVERAGE COST, 4d. per lb.
Put into a saucepan the water, when it boils add the butter and lard, and when these are melted, make a hole in the middle of the flour; pour in the water gradually, beat it well with a wooden spoon, and be particular in not making the paste too soft. When it is well mixed, knead it with the hands until quite stiff, dredging a little flour over the paste and board to prevent them from sticking. When it is well kneaded, place it before the fire, with a cloth covered over it, for a few minutes; it will then be more easily worked into shape. This paste does not taste so nice as a richer one, but it is worked with greater facility, and answers just as well for raised pies, for the crust is seldom eaten.
Crust, Dripping (for. Kitchen Puddings, Pies, &c.).- INGREDIENTS. - To every lb. of flour allow 6 oz. of clarified beef dripping, pint of water, a little salt.
AVERAGE COST, 3d. per lb.
After having clarified the dripping, weigh it, and to every lb. of flour allow the above proportion of dripping. With a knife, work the flour into a smooth paste with the water, rolling it out three times, each time placing on the crust 2 oz. of the dripping broken into small pieces. If this paste is lightly made, if good dripping is CRUST, SHORT. used, and not too much of it, it will be found good; and by the addition of two tablespoonfuls of fine moist sugar, it may be converted into a common short crust for fruit pies.