Flummery.
- 2 oz. almonds—a few bitter among them.
- 1 tablespoonful orange-flower or rose-water.
- 1 pint cream.
- 1 oz. Cooper’s gelatine, soaked one hour in one cup cold water.
- 1 cup milk.
- ½ cup sugar.
Blanch the almonds, and, when cold, pound them to a paste in a Wedgewood mortar, adding orange-flower or rose-water to prevent oiling. Heat the milk to boiling, put in the gelatine, the sugar and almonds, and stir five minutes, or until they are thoroughly dissolved. Strain through thin muslin, pressing the cloth well. When cool, beat in the cream, a little at a time, with an egg-whip, or churn in a syllabub-churn until thick and stiff. Wet your mould, put in the mixture, and let it stand seven or eight hours in a cold place.
Gelatine Charlotte Russe. (Very nice.) ✠
- 1 pint of cream, whipped light.
- ½ oz. gelatine, dissolved in 1 gill of hot milk.
- Whites of 2 eggs, beaten to a stiff froth.
- 1 small teacup of powdered sugar.
- Flavor with bitter almond and vanilla.
Mix the cream, eggs, and sugar; flavor, and beat in the gelatine and milk last. It should be quite cold before it is added.
Line a mould with slices of sponge-cake, or with lady’s fingers, and fill with the mixture.
Set upon the ice to cool.
Whipped Syllabubs.
- 1 pint of cream, rich and sweet.
- ½ cup sugar, powdered.
- 1 glass of wine.
- Vanilla or other extract, 1 large teaspoonful.