Créme du Thé. (Good.)
1 pint rich cream, whipped light.
½ package gelatine, soaked in 1 cup of milk.
1 large cup of strong mixed tea—the best quality.
1 cup white sugar.
Whites of 2 eggs.
Dissolve the soaked gelatine and sugar in the boiling tea, when you have strained the latter through fine muslin, and let it cool. Whip the cream and the whites of the eggs in separate vessels. When the gelatine is perfectly cold, beat it by degrees into the whites until it is a pretty firm froth. Then whip in the cream. Rinse a mould in cold water, fill it with the mixture, and set in a very cold place, or on ice, for eight or ten hours. Send around a pitcher of sweet cream with it.
Créme du Café.
Is made precisely as is the créme du thé, but substituting a large cup of strong black coffee for the tea. It is even more popular than the tea-cream.