Turret Cream.
- 1 quart of milk.
- 1 package Coxe’s gelatine.
- 1 heaping cup of white sugar.
- 3 eggs beaten light, whites and yolks separately.
- ½ lb. crystallized fruit.
- Vanilla flavoring.
- Juice of a lemon in which half the grated peel has been soaked, then strained out.
Soak the gelatine three hours in a large cup of cold water. Scald the milk, stir in the sugar, and when this has melted, the gelatine. Stir over the fire five minutes; pour out half of the mixture into a bowl, and add the whipped yolks to that left in the saucepan. Stir one minute, and take from the fire. Flavor the yellow gelatine with lemon—the white with vanilla. As soon as the yellow begins to congeal, whip one-half of the stiffened whites into it, a little at a time, with a Dover egg-beater. Add the rest to the white gelatine, in the same manner, whipping each in until it stiffens before adding more, and not ceasing until both are heaps of “sponge.” Wet the inside of a tall fluted mould with water, and arrange in the bottom, close to the outside of the mould, a row of crystallized cherries. Then, put in a layer of the white mixture; on this, close to the outside, strips of apricots or peaches; then a layer of yellow mixture, another border of cherries, and so on, until the materials are used up. Do this on Saturday. Next day, dip for one instant in hot water, and invert upon a flat dish.
Eat with brandied fruit. It will be a beautiful dessert.