Ingredients.—1 pint of milk, the yolks of 8 eggs, 6 oz. of sugar, 1 oz. of isinglass, flavouring to taste of essence of vanilla. Mode.—Put the milk and sugar into a saucepan, and let it get hot over a slow fire; beat up the yolks of the eggs, to which add gradually the sweetened milk; flavour the whole with essence of vanilla, put the mixture into a jug, and place this jug in a saucepan of boiling water. Stir the contents with a wooden spoon one way until the mixture thickens, but do not allow it to boil, or it will be full of lumps. Take it off the fire; stir in the isinglass, which should be previously dissolved in about ¼ pint of water, and boiled for 2 or 3 minutes; pour the cream into an oiled mould, put it in a cool place to set, and turn it out carefully on a dish. Instead of using the essence of vanilla, a pod may be boiled in the milk until the flavour is well extracted. A pod, or a pod and a half, will be found sufficient for the above proportion of ingredients. Time.—About 10 minutes to stir the mixture. Average cost, with the best isinglass, 2s. 6d. Sufficient to fill a quart mould. Seasonable at any time.
CREAM, Whipped, for putting on Trifles, serving in Glasses, &c.
Ingredients.—To every pint of cream allow 3 oz. of pounded sugar, 1 glass of sherry or any kind of sweet white wine, the rind of ½ lemon, the white of 1 egg. Mode.—Rub the sugar on the lemon-rind, and pound it in a mortar until quite fine, and beat up the white of the egg until quite stiff; put the cream into a large bowl, with the sugar, wine, and beaten egg, and whip it to a froth; as fast as the froth rises take it off with a skimmer, and put it on a sieve to drain in a cool place. This should be made the day before it is wanted, as the whip is then so much firmer. The cream should be whipped in a cool place, and in summer over ice, if it is obtainable. A plain whipped cream may be served on a glass dish, and garnished with strips of angelica, or pastry-leaves, or pieces of bright-coloured jelly: it makes a very pretty addition to the supper-table. Time.—About 1 hour to whip the cream. Average cost, with cream at 1s. per pint, 1s. 9d. Sufficient for 1 dish or 1 trifle. Seasonable at any time.
PASTRY-LEAF.
CRUMPETS.
These are made in the same manner as muffins, only, in making the mixture, let it be more like batter than dough. Let it rise for about ½ hour; pour it into iron rings, which should be ready on a hot-plate; bake them, and when one side appears done, turn them quickly on the other. To toast them, have ready a very bright clear fire; put the crumpet on a toasting-fork, and hold it before the fire, not too close, until it is nicely brown on one side, but do not allow it to blacken; turn it, and brown the other side; then spread it with good butter, cut it in half, and, when all are done, pile them on a hot dish, and send them quickly to table. Muffins and crumpets should always be served on separate dishes, and both toasted and served as expeditiously as possible. Time.—From 10 to 15 minutes to bake them. Sufficient.—Allow 2 crumpets to each person.
CRUST, Butter, for Boiled Puddings.
Ingredients.—To every lb. of flour allow 6 oz. of butter, ½ pint of water. Mode.—With a knife, work the flour to a smooth paste with ½ pint of water; roll the crust out rather thin; place the butter over it in small pieces, dredge lightly over it some flour, and fold the paste over; repeat the rolling once more, and the crust will be ready for use. It may be enriched by adding another 2 oz. of butter; but, for ordinary purposes, the above quantity will be found quite sufficient. Average cost, 6d. per lb.