Lay sponge or Savoy cakes in a deep dish—pour on white wine sufficient to make them quite moist. Make a rich boiled custard, using only the yelks of the eggs—turn it over the cakes when cool—beat the whites of the eggs to a froth, and turn them over the whole.
Mix a pint and a half of sweet thick cream with a gill of wine, the juice of half a lemon, and a tea-spoonful of essence of lemon, or rosewater. Sweeten the whole with powdered loaf sugar—turn it into a deep dish. Beat the whites of four eggs to a froth, and stir in half a pound of any dark-colored preserved small fruit you may happen to have. Beat the whole to a strong froth, then turn it into the centre of the cream.
Take good sweet cream—to each pint put six ounces of double refined, powdered white sugar, half a tumbler of white wine, the juice and grated rind of a lemon. Beat the whole well together—put jelly in glasses, and cover them with the froth as fast as it rises.
225. Ornamental Froth for Blanc Mange or Creams.
Beat the whites of four eggs to a froth, then stir in half a pound of preserved raspberries, cranberries, or strawberries—beat the whole well together, then turn it over the top of your creams or blanc mange.
Take large bunches of ripe currants, wash and drain them dry, then dip them into the whites of eggs, previously beaten to a stiff froth. Lay them on a sieve, at such a distance from each other as not to touch—sift double refined sugar over them thick, and set them in a warm place to dry.