If you have not a whisk such as is made expressly to whip cream, it can be easily, though not as quickly done, with a spoon. After the materials are mixed, beat them, not over and over like the yolks of eggs, but back and forth, keeping the spoon below the surface; and as fast as the froth forms, take it off and lay it into the dish, or glasses, for the table. It will not return to the liquid state. If it were to stand several days it would become crisped in the form in which it was left.
Wine Custard.
Beat the yolks of three eggs with two spoonfuls of crushed sugar, and cut the whites to a stiff froth; put them into the dish which is to go to the table, and add a quart of milk, and a few drops of peach or rose-water, and when these are well mixed, stir in a spoonful and a half of rennet wine. In cold weather, the milk should be warmed a little; in warm weather it is not necessary. It should be immediately set where it will not be disturbed. It will harden soon, perhaps in five minutes. This depends somewhat on the strength of the rennet, and the measure of wine necessary to harden a quart of milk will depend on this. Sometimes a spoonful will prove enough. There is no way to judge but by trying, as in using rennet for making cheese. The strength of this article varies exceedingly.
It is a very good, and more economical way to warm the milk a little, sweeten it, and add nothing but the rennet wine, and grate nutmeg over the top. Soda biscuit or butter crackers are good with wine custard.
Stained Froth.
Take the whites of three or four eggs, and cut them to a stiff froth, then beat into them the syrup of damsons, blood-peaches, or any highly colored preserve. This makes an elegant addition to a dish of soft custard. Some persons, when making custards, lay the white of eggs, cut in this way, upon the top of the boiling milk for a minute or two. This hardens it, and it is taken off upon a dish, and when the custard glasses are filled, a piece of it is laid upon the top of each.
TO PRESERVE FRUIT AND MAKE JELLIES.
A kettle should be kept on purpose. Brass, if very bright, will do. If acid fruit is preserved in a brass kettle which is not bright, it becomes poisonous. Bell-metal is better than brass, and the iron ware lined with porcelain, best of all.