Pare, core, and stew, 10 or 12 apples and pulp them; beat the pulp nearly cold, stir in enough finely powdered sugar to sweeten, a little lemon peel, and the whites of 12 eggs, already beaten, whisk, till it becomes stiff, and lay it in heaps in a glass dish.
Currant and Raspberry Cream.
Mash the fruit and strain ¼ pint of juice through a fine sieve, add rather more than ½ pint of cream, sugar to taste, and a little brandy; whisk it the same as a trifle.—Or: put a very little sifted sugar into 1½ pint of cream, a tea-cupful of raspberry jelly, the grated rind of 1 and the juice of ½ a lemon, whisk well, for half an hour, till it be thick and solid, then pour it into a glass dish or cups.
Strawberry Cream.
The same as the last.—Or: sweeten some cream, and make a strong whip. Beat up what remains of the cream with yolk of egg (3 to ½ a pint), and scald it; let it cool, mix the fruit with it, pour it into glasses or a dish, and lay the fruit on the top. The pulp of apples, apricots, and plums may be mixed with cream, in this way.—Or: it may be formed in a mould by adding melted isinglass to the cream, just scalding, then straining it: when nearly cold, add the fruit and put it into a shape.
Clouted Cream.
Put 2 blades of mace and a wine-glassful of rose water, into a ¼ pint of new milk, scald and strain it; let it cool, stir in the yolks of 2 eggs, and a quart of cream. Stir it over the fire till scalding hot, and it is done. Excellent with fruit stewed, or with fruit pies.
Creams and jellies are iced, by putting the shape (the mixture being perfectly cold), in a bucket of ice broken in small bits. Let it stand till you are ready to send it to table, then take it out, wrap a towel, dipped into hot water, round the mould, and turn it out.
Strawberry Ice Cream.
Mash the fruit, strain off the juice, and sweeten it. Mix it, in the proportion of 1 lb. of fruit to a pint of sweet cream, whip it, pour it into glasses, and freeze as directed; or, add melted isinglass, and freeze it in a shape.—Raspberry Ice Cream, the same.