Sweeten the cream, and, when the sugar is thoroughly dissolved, churn to a strong froth. Lastly, stir in wine and seasoning, carefully. Serve at once.
Heap in glasses, and eat with cake.
Gooseberry Fool.
- 1 quart of gooseberries, ripe.
- 1 tablespoonful butter.
- 1 cup of sugar.
- Yolks of four eggs.
- Méringue of whites, and 3 tablespoonfuls sugar.
Stew the gooseberries in just water enough to cover them. When soft and broken, rub them through a sieve to remove the skins. While still hot beat in the butter, sugar, and the whipped yolks of the eggs. Pile in a glass dish, or in small glasses, and heap upon the top a méringue of the whipped whites and sugar.
Cream Méringues.
- 4 eggs (the whites only), whipped stiff, with 1 lb. powdered sugar.
- Lemon or vanilla flavoring.
- 1 teaspoonful arrowroot.
When very stiff, heap in the shape of half an egg upon stiff letter-paper lining the bottom of your baking-pan. Have them half an inch apart. Do not shut the oven-door closely, but leave a space through which you can watch them. When they are a light yellow-brown, take them out and cool quickly. Slip a thin-bladed knife under each; scoop out the soft inside, and fill with cream whipped as for Charlotte Russe.
They are very fine. The oven should be very hot.