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Italian Cream

Only another name for Roman cream. The following is the form with pure cream which, if it were the only way would generally preclude its appearance at hotel tables. The Italians themselves like to flavor it strongly with rum and add ground cinnamon till it looks brown. 1 quart of cream to boil. 1 pint of double cream to whip cold. 1 pound of sugar. 16 yolks of eggs. 2 ounces of gelatine. Stick of cinnamon and piece of orange peel. Curacao or sherry or Madeira to flavor. Put the gelatine in a cup of milk in a warm place to dissolve some time before wanted. Boil the quart of cream with the sugar, cinnamon and orange peel in it. Beat the yolks and pour them to the boiling cream and immediately take off and strain into a freezer surrounded with ice water. When nearly cold pour in the dissolved gelatine and beat up light, then whip the pint of double cream to froth and stir it in and lastly the liqueur.

We will point out here that all of our own ways, which we call hotel ways, being short and direct, dispense with the separate dissolving of the gelatine, which is really a troublesome and time consuming little matter. We dissolve it in the milk or cream on the fire, without even a previous steeping. Still if we happen to drop into the work-rooms of some restaurant Francaise we shall find them proceeding in a different manner, and such reoeipts as the last serve to show what that manner is.