With Almonds.—Make as the above, with the exception that you use sweet almonds, chopped fine, instead of macaroons.
With Hazel-nuts.—Proceed as above, using hazel-nuts instead of almonds.
Légère.—Mix well together in a tin saucepan five yolks of eggs and five ounces of sugar; add four tablespoonfuls of milk, and mix again. Set the pan on the fire, and stir continually till it turns rather thick; take off, and add a few drops of essence; turn into a plate or dish and let cool. When cold, beat five whites of eggs to a stiff froth; have somebody to pour in the whites, and, while you are still beating, about two tablespoonfuls of the cold mixture, and stop beating. Then turn the rest of the mixture into the whites, and mix the whole together gently; do not stir too much, but move round and round with a wooden spoon, and it is done. If it is stirred too much, it may become too liquid. It makes an excellent and light cream.
Patissière.—Beat four whites of eggs to a stiff froth, and then mix about one ounce of pulverized sugar with them. Put four yolks of egg in a bowl with half a gill of milk, and beat well till thoroughly mixed. Put in a saucepan about two ounces of pulverized sugar, with a teaspoonful of potato-starch (fecula), and two-thirds of a gill of milk, and mix the whole well; then add the eggs and milk, and beat the whole well with an egg-beater. Set the pan on a rather slow fire, stir continually with a wooden spoon till it turns rather thick, and then turn the four whites and sugar into the pan also, little by little, stirring the while, and take off when thoroughly mixed. As soon as off the fire, add essence to flavor, and about one-quarter of an ounce of gelatine, dissolved in tepid water. Serve, or use to fill when cold.
Renversée.—Make cream with tea, coffee, or chocolate, and instead of turning the mixture into cream pots, turn it into a mould lined with burnt sugar; place the mould in boiling water for about fifteen minutes, place it in the oven to finish the cooking, turn over a dish, remove the mould, and serve cold. To line the mould, put two or three tablespoonfuls of pulverized sugar in it; set it on a slow fire, and when the sugar is melted and turning brown, move the mould round and round to spread the sugar all over; then put the cream in it.
Sweet Cream.—We mean here the oily substance which forms a scum on milk; also called whipped cream. It is used to make Charlotte Russe, to fill meringues, choux, or cream-cakes, etc.
Put a pint of good thick cream in a bowl, and if the weather is warm, place the bowl on ice for half an hour, then beat the cream with an egg-beater till stiff and thick. If the cream does not become stiff after having beaten it fifteen or twenty minutes at the longest, it is not good, or it is too warm. Good cream may rise and become stiff in five minutes. When beaten, add to it about four ounces of pulverized sugar, which you mix gently with it, not stirring too much; add also a few drops of essence to flavor. If wanted very stiff, add also, after the sugar, half an ounce of gelatin, melted in a little tepid water. When beaten and mixed, if not used immediately, it must be put on ice.
Chantilly.—It is the above cream flavored with fleur d'orange (orange-flower water), or with essence of violet.
Ice Cream.—Made with cream it is richer than with milk. With eggs it is better and richer than without, and those that advocate it without eggs, either have no palate, or do not know how to use them in making it.