27. FRENCH CREAM.--A custard dessert that is easily made and that most persons are fond of is French cream. As will be noted in the accompanying recipe, only one egg is used and corn starch is supplied for the remainder of the thickening. It is always necessary to salt mixtures containing starch, as any starchy food has a raw taste when it is prepared without salt.
FRENCH CREAM
(
Sufficient to Serve Four
)
- 1 pt. milk
- 1 Tb. corn starch
- 1/4 c. sugar
- 1/4 tsp. salt
- 1 egg
- 1/4 tsp. vanilla
- 1/4 tsp. lemon extract
Heat the milk in a double boiler, reserving a sufficient amount to moisten the corn starch. Mix the corn starch with the sugar and salt, moisten with the cold milk, and add to the milk in the double boiler when it has heated. Stir until the mixture has thickened very slightly. Cook in the double boiler for 20 or 30 minutes. Beat the egg, add a small amount of the hot mixture to the beaten egg, and then pour this into the thickened milk, stirring rapidly to keep the egg from curding. Cook for a minute or two, remove from the fire, add the flavoring, cool, and serve.
28. FLOATING ISLAND.--The dessert known as Floating Island does not differ very much from soft custard. It is slightly thicker and contains whipped cream, which is used for the island. If whipped cream cannot be obtained, however, the white of egg may be substituted for it. In such an event, the white of the egg included in the recipe may be retained when the custard is made and used on top by sweetening it with sugar or perhaps by beating into it a small amount of pink jelly.
FLOATING ISLAND
(