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Page:Mrs Beeton's Book of Household Management.djvu/1135

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RECIPES FOR CREAMS

2058.—SWISS CREAM. (Fr.Crème à la Suisse.)

Ingredients.—½ a pint of cream, ½ a pint of milk, ¼ of a pint of sherry, 1 oz. of castor sugar, 1 tablespoonful of cornflour, 1 lemon, 1 teaspoonful, of finely-chopped pistachios, sponge cake.

Method.—Cut the cake into 1-inch thick slices, place them in a deep silver or glass dish, and pour over the sherry. Mix the cornflour smoothly with a little milk, boil the remainder with the thinly-cut lemon-rind and sugar until pleasantly flavoured, remove the lemon rind, then add the blended cornflour and milk, boil for 2 or 3 minutes, and let the mixture cool. Whip the cream slightly, add it and the lemon-juice to the cornflour preparation, and pour over the sponge cake. Sprinkle with the pistachios, and serve when perfectly cold.

Time.—From 35 to 40 minutes. Average Cost, 1s. 6d. to 1s. 8d., exclusive of the cake. Sufficient for 1 medium-sized dish.

2059.—TAPIOCA CREAM. (Fr.Crème au Tapioca.)

Ingredients.—1½ ozs. of French crushed tapioca (sold in packets), 2 ozs. of castor sugar, 1 quart of milk, 2 tablespoonfuls of thick cream, 4 yolks of eggs, the thinly-cut rind of ½ a lemon, 1 bay-leaf, ½ a small pot of red-currant jelly, an equal quantity of lemon or wine jelly.

Method.—Mix and dissolve the jellies, and when cool pour the preparation on the bottom of a border mould, and let it set. Bring the milk, bay-leaf, and lemon-rind to the boil, and sprinkle in the tapioca. Cook gently for about ½ an hour, then add the sugar, beaten yolks of eggs, and stir until the mixture thickens. Remove the bay-leaf and lemon-rind, and when cool stir in the stiffly-whipped cream, and pour the mixture into the prepared mould.

Time.—From 1¼ to 1½ hours. Average Cost, 1s. 6d. to 1s. 8d. Sufficient for 1 large mould.

2060.—TEA CREAM. (Fr.Crème au Thé.)

Ingredients.—1 oz. of good tea, ¾ oz. of gelatine, ½ pint of milk, ½ pint of cream, sugar to taste.

Method.—Bring the milk to boiling point, pour it over the tea, let it infuse for 20 minutes, then strain and add half the cream. Dissolve the gelatine in a little boiling water, strain it into the cream, and sweeten to taste. Whip the remainder of the cream stiffly, stir it into the tea, etc., when sufficiently cool. Pour into a mould rinsed with cold water and let set.

Time.—About 1 hour. Average Cost, 2s. Sufficient for 4 or 5 persons.