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for 10 minutes, then add the gelatine, the beaten yolks of eggs, and stir by the side of the fire until they thicken and the gelatine is dissolved. Strain over the macaroons and brandy, add the prepared fruit, and when cool, stir in the stiffly-whipped cream. Continue the stirring until the mixture is on the point of setting, then turn into the prepared mould. Let it remain on ice or in a cool place until firm.

Time.—From 35 to 40 minutes. Average Cost, 1s. 9d. Sufficient for 1 medium-sized mould.

2042.—GINGER CREAM. (Fr.Crème de Gingembre.)

Ingredients.—½ a pint of cream, ¼ of a pint of milk, 2 tablespoonfuls of ginger syrup, 1 tablespoonful of castor sugar, 2 ozs. of preserved ginger, ¾ of an oz. of leaf gelatine, the yolks of 3 eggs.

Method.—Beat the yolks of eggs, add them to the milk when nearly boiling, stir until they thicken, add the sugar, and set aside to cool. Dissolve the gelatine in a tablespoonful of water, mix with it the ginger syrup, the ginger cut into dice, and pour into the custard. Whip the cream stiffly, and when cool stir it lightly into the custard. Turn into the prepared mould, and stand on ice or in a cold place until required.

Time.—About ½ an hour. Average Cost, 1s. 8d. to 2s. Sufficient for 1 medium-sized mould.

Preserved Ginger comes to us from the West Indies. It is made by scalding the roots when they are green and full of sap, then peeling them in cold water, and putting them into jars, with a rich syrup, in which state we receive them. It should be chosen of a bright yellow colour with a little transparency; what is dark-coloured, fibrous and stringy, is not good.

2043.—GOOSEBERRY CREAM. (Fr.Crème de Groseille Verte.)

Ingredients.—½ a pint of gooseberry purée, 1 teaspoonful of lemon juice, vanilla cream No. 2062, spinach greening.

Method.—Cook the gooseberries in a stew-jar until tender, pass them through a hair sieve, and sweeten to taste. Make the cream as directed, but omit the vanilla flavouring. Add to it the gooseberry purée with a few drops of spinach colouring, and pour into a prepared mould.

Time.—From 1¼ to 1½ hours. Average Cost, 2s. to 2s. 9d. Sufficient for 6 or 7 persons.

2044.—ITALIAN CREAM. (Fr.Crème à l'Italienne.)

Ingredients.—½ a pint of cream, ½ a pint of milk, 1 oz. of gelatine, sugar to taste, the yolks of 4 eggs, the thin rind and strained juice of 1 lemon.

Method.—Soak the gelatine in a little cold water for ½ an hour, and afterwards stir it over the fire until dissolved. Boil up the milk,