Rub the rind of the orange on to two or three lumps of sugar. Add them to the rest of the sugar, brandy and the juice of the orange. Stir over a very gentle fire till melted. When cool add the well beaten yolks to the syrup. Beat for quarter of an hour. Scald the cream, add the gelatine, dissolved in a very little water, to it. Mix well. Strain on to the yolks and beat till cool and beginning to set. Pour into a mould.
Rhenish Cream
1 oz. isinglass
1 pint water
6 yolks
¹⁄₂ pint cream
2 lemons
2 glasses white wine
4 ozs. powdered sugar
Soak the isinglass in ¹⁄₄ pint cold water. Add it to ¹⁄₄ pint boiling water. Stir till dissolved. Beat the yolks till very light. Add the cream, the juice of two lemons and the rind of one, the wine, sugar, and strained isinglass. Strain all together through a fine sieve. Whisk until it begins to set. Pour into glasses or moulds.
Rice Cream
¹⁄₄ lb. rice
Milk
¹⁄₂ piece cinnamon
Finely cut rind of ¹⁄₂ a lemon
5 yolks
5 table-spoons powdered sugar
2 ozs. butter
1¹⁄₂ pints cream
1 oz. gelatine
Put the rice, cinnamon, and lemon peel in a little salted boiling milk, and simmer until the rice is tender and the milk all absorbed.
Beat the butter to a cream. Add the sugar and beat again. Then add the well-beaten yolks. Beat thoroughly together. Add the hot rice gradually, and stir over the fire in a double boiler until the mixture begins to thicken. Do not let it boil. Then pour into a basin and stir occasionally.
Whip the cream (see [p. 3]). Melt the gelatine in a very little boiling milk. Strain it and when slightly cooled stir it gradually into the rice. Add the cream, mixing it lightly. Stir from time to time until the mixtures begin to set. Then pour into a mould.
To the above a glass of rum or any other flavouring can be added.