[Third article.]
PINE-APPLE CREAM.—Have some pine-apple prepared in syrup, and cut into small dice, putting it in your cream with a little of the syrup, the other process as before.
RASPBERRY AND CURRANT CREAM.—Use a pottle of raspberries, and the juice of a handful of currants, passed through the sieve with the raspberries, then proceed as before, precisely.
CREME MERINGUEE.—Infuse in a pint of new milk the very thin rind of a lemon, with four or five bitter almonds bruised. As the quantity should not be reduced, it should be kept by the side of the fire until strongly flavored, and not be allowed to boil for more than two or three minutes. Sweeten it with three ounces of fine sugar in lumps, and when this is dissolved, strain, and mix the milk with half a pint of cream; then stir the whole gradually to the well-beaten yolks of six fresh eggs, and thicken it like boiled custard. Put it, when cold, into a deep dish; beat to a solid froth the whites of six eggs, mix them with five table-spoonfuls of pounded and sifted sugar, and spread them evenly over the custard, which should be set immediately into a moderate oven, baked half an hour, and served directly it is taken out. New milk, one pint; rind of one lemon; bitter almonds, five; sugar, three ounces; cream, half pint; yolks of eggs, six; frothed whites of eggs, six; sifted sugar, five table-spoonfuls; baked, half an hour.
ITALIAN CREAM.—Mix one pint of rich cream with half pint of milk; sweeten it to your taste; add two gills of Madeira wine; one gill of rose-water; beat these ingredients thoroughly; dissolve in boiling water one and a half ounce of isinglass; strain it through a napkin or sieve, and stir it into the cream; fill the moulds, and when firm, turn out.
ALMOND CREAM.—Boil one quart of cream with a grated nutmeg, a blade or two of mace, a bit of lemon-peel, and sugar to your taste; then blanch one-quarter of a pound of almonds, and beat them very fine with a table-spoonful of rose-water or orange-flower water; beat well the whites of nine eggs and strain them to the almonds; beat them together and rub them well through a coarse hair-sieve; mix it with the cream; set it on the fire, and stir it all one way until it almost boils; pour it into a bowl and stir it till cold. Put it into cups or glasses and send it to table.
CREME A LA VANILLE.—Boil one ounce of isinglass in a pint of milk for ten minutes, taking care it does not stick to the bottom of the stewpan. Put into it half a stick of vanilla; cover it down, and let it stand till nearly cold. Beat up the yolks of five eggs, mix into them six ounces of pounded sugar, put these into a stewpan; take the vanilla out of the milk, which add to the eggs, mix them well, and stir the custard over the fire till it thickens, but do not let it boil. Strain it into a bowl; when nearly cold, add a glass of noyeau or maraschino; keep stirring it, and when on the point of setting add three-quarters of a pint of cream well whipped; mix it well, and pour it into a mould; set it upon ice till wanted, when dip it for a moment into warm water, wipe it dry, and turn over upon a dish. Or: Boil half a stick of vanilla in a quarter of a pint of new milk until it has a very high flavor; have ready a jelly of one ounce of isinglass to a quarter of a pint of water, which mix with the milk, and one and a quarter pint of fine cream; sweeten with fine sugar, and whip until quite thick; then pour into the mould and set it in a cool place. Or: Pound thoroughly with loaf-sugar a quarter of a stick of vanilla, sift it, taking care that the vanilla is passed through the sieve; whip a pint of cream; add the vanilla, sugar, and half an ounce of dissolved isinglass; pour into a mould.
CREME AU MARASQUIN.—Prepare a cream as the Crême à la Vanille, adding a quarter ounce more isinglass, and substituting maraschino for vanilla.
THE SICK ROOM AND NURSERY.