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Creams
CALEDONIA CREAM.-Beat together in a bowl for three quarters of an hour two ounces of rasberry jam, two of currant jelly, two of sifted loaf two ounces of rasberry jam, two of currant jelly, two of sifted loaf sugar and the whites of two eggs, previously whipped. A very pretty cream. Carrie Wright, Knoxville, Tenn.
FROZEN WHIPPED CREAM. - One of the handsomest deserts or for an evening party are different creams frozen in glasses. In winter time when cold enough, simply expose them to outer air, or in summer time place the glasses in a box or can of pounded ice. In whipping the cream it is best to set it on ice. The following recipes are some I have used: Coffee Cream : - Mix one quart thick cream, one cup each strong black coffee and sugar in a tin pail or deep pan; place on ice and whip with egg beater to a froth; pile up in stem glasses, freeze as above and serve in same glasses.
Chocolate Cream: -Put one cup milk over the fire with one cup sugar and four ounces sweet chocolate (a cupful) grated and beat till it is all dissolved ; strain into another vessel and let cool; whip one quart thick cream in a pail and add chocolate milk while whipping; flavor with vanilla and finish as above. Maraschino Cream: -Mix one quart cream, one cup marashino liquor, one-half cup sugar; whip to a froth and finish as above. Vanilla Cream: -One quart thick cream and three quarters cup sugar; flavor with vanilla and whip to a froth; pile in glasses and freeze as directed . - Mrs. L. Edwin Hocket, New Orleans, La.
ORANGE CREAM.-Soak half an ounce of Coxe's gelatine in half a gill of cold water; and also the grated rind of one orange in the orange juice cold water; and also the grated rind of one orange in the orange juice each half an hour; then melt the gelatine over boiling water and add juice and rind and when quite hot, the yolks of two eggs (use whites for lemon ice) beaten with half a pint of sugar, stir till it thickens, add threequarters of a pint of cream, and strain into a mould wet with cold water; when cold serve with whipped cream. -Sadie Brown, Chattanooga, Tenn...
STRAWBERRY CREAM. - First make small cases with fine bookpaper, like writing paper not ruled; six sheets will make fifty cases by fitting a band paper not ruled ; six sheets will make fifty cases by fitting a band of paper to the outside of a very small tumbler or wine glass or some similar small shape. The band of paper when cut to fit will form a curve.
Cut as many such pieces as are needed from the sheets and then placing three or four together; cut both top and bottom edges into fringe a quarter of an inch or less in depth; make some corn starch paste very stiff and paste the ends of the bands together, forming cup shapes, then cut around the edges, press the fringed bottom edges of the cups on the paste, the fringe bent outward, and the cups are made. Now make a sponge cake; beat together rapidly for ten minutes the yolks of fifteen eggs, three rounded cups sugar, (11/2 pounds) and one half cup water, then add four rounded cups flour, (18 ounces) and last, the wellfrothed whites of fifteen eggs; spread thickly on sheets of blank paper not greased, and bake in a quick oven about six minutes; careful baking is necessary SO it may not is necessary so it may not be dried or burned; brush paper underside with water and pull it off; should any of the sheets become too dry to roll or bend lay them on top of each other after wetting the paper and let lie half an hour; cut out pieces of cake by same paper pattern the cases were cut by, but a trifle shorter and line the cases with them; no bottom of cake is needed, but little square pieces can be pushed down inside if wished. This recipe is for fifty cases, but the best way is to buy sheets of sponge cake at a baker's as it will then be perfect and will roll or bend easily. A short time before serving fill the charlottes with the following cream: one quart strawberries, three pints thick sweet cream, one cup milk, one pound sugar, (two cups) one and a half ounce gelatine; put fruit and sugar in a bowl, mash and rub through a seive; disolve gelatine in the cup milk set where it will warm gradually; when dissolved put cream in a pail, set on ice and with egg beater whip to a froth; pour in gelatine, continue whipping, add strawberry pulp or syrup and when firm enough, before quite, fill the charlottes with it. These must be kept in a cold place, and this is the case with all whipped cream. A plain cream without fruit or gelatine, flavored with strawberry extract can be used.-Mrs. S. A. T., Nashville, Tenn.
VANILLA CREAM. -Two and one half cups milk boiled with one cup sugar, add one beaten egg, one tablespoon each of butter and corn starch, the latter disssolved in half cup cold milk; boil and stir for a few minutes and add one teaspoon vanilla. -Carrie E. Wood, Knoxville, Tenn.