Cream, Fruit. Prep. From pulped or preserved fruit, 1 lb.; cream, or good raw milk, 1 quart; sugar q. s.; boil for 1 minute; cool, and add a glassful of brandy. A froth is raised on these creams with a chocolate mill. It is taken off and placed on a hair sieve, and some of it, after the glasses are filled with the cream, placed on the top of each. The expressed juice of raspberries, of currants, and several other kinds of fruit, also make delicious creams. In winter, raspberry jelly, jam, or syrup may be used. A glass of good brandy improves these creams.
Cream, Fur′niture. See Polish.
Cream, Gran′ulated. Syn. Granulated cold cream. Prep. (Owen.) Almond oil, 6 oz., white wax and spermaceti, of each 2 oz., are melted together, and a little otto of roses added; the liquor is then poured into a large Wedgwood-ware or marble mortar, previously warmed, and containing 11⁄2 to 2 pints of warm water; brisk agitation with the pestle is then had recourse to, until the oleaginous portion is well divided, when the whole is suddenly thrown into a vessel containing a gallon or two of clean cold water; lastly, the granulated cream is thrown on a muslin filter; and as much water as possible is shaken (gently) out of it; after which it is put up for use.
Cream, Lem′on. Prep. From cream, 1 pint; yolks of 3 eggs; powdered sugar, 6 oz.; the yellow rind of 1 lemon (grated), with the juice; mix, apply a gentle heat, and stir until cold. If desired white, the whites of the eggs should be used instead of the yolks.
Cream, Or′ange. Similar to lemon cream, but using oranges.
Cream, Pis′′tachio. From the kernels of pistachio nuts, as almond cream.
Cream, Rasp′berry. See Cream, Fruit.
Cream, Sat′urnine. Syn. Crem′or plum′bi Aceta′tis, L. Prep. (Dr Kirkland.) Cream, 1 oz.; solution of diacetate of lead, 1 dr.; mix. Cooling, sedative, and astringent; a useful application in certain cases to irritable ulcers, sore nipples, &c. It is poisonous.
Cream, Scotch Sour. Prep. (Gray.) Skimmed milk is put over night into a wooden tub, with a spigot at the bottom, and this tub is put into another filled with hot water; in the morning the small tub is taken out and the thin part of the milk (‘wigg’) drawn off until the thick, sour cream begins to come. This process requires practice as to the heat of the water; when it succeeds, skimmed milk yields nearly one half of this cream, which is eaten with sugar as a delicacy; it is only distinguishable from cream by its taste, and sells for double the price of fresh milk.
Cream, Stone. Syn. Cream blancmange. Prep. From isinglass, 1⁄2 oz., dissolved in boiling water, a teacupful, adding cream, 1 pint, and sugar, 4 oz.; stirred until nearly cold, and then poured over fruit or preserves, placed on the bottom of glass dishes.