Virgin Cream with Orange Flower Water and Noyau, Etc

Virgin creams are composed of cream, sugar and egg whites; they are cooked the same as the egg-yolk creams and are always to be left white, either finished with orange flower water, noyau, maraschino, almond milk, lemon or hazel-nuts.

Orange Flower and Noyau.—Put twelve egg-whites in a tinned basin, add one pound of sugar, and mix thoroughly with a quart of fresh cream. Cook this preparation while stirring, being careful it does not come to a boil, then remove and beat it occasionally until cold; strain through a very fine sieve, adding half a gill of noyau liquor and a gill of orange flower water, also another gill of noyau after the ice has congealed. A quarter of its quantity of Italian meringue may be incorporated into this cream when frozen. With Maraschino.—Substitute two gills of maraschino for the orange flower water. With Almond Milk.—Six ounces of almonds, including a few bitter ones, pounded with two gills and a half of cream; stir this in when the cream is cooked and partly cold. With Lemon.—Infuse the peels of two lemons after the cream is cooked. With Hazelnuts.—Half a pound of roasted, peeled and crushed hazel-nuts mingled with sugar and added to the cream before cooking.