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Page:Mrs Beeton's Book of Household Management.djvu/1136

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2061.—VANILLA CREAM. (Fr.Crème à la Vanille.)

Ingredients.—1¼ pints of milk, ½ pint of cream, 1½ ozs. of castor sugar, ½ an oz. of leaf gelatine, 4 yolks of eggs, 1 tablespoonful of brandy, 2 teaspoonfuls of vanilla essence.

Method.—Beat the yolks of eggs, add them to the milk when nearly boiling, stir until they thicken, put in the sugar, and let the preparation cool. Dissolve the gelatine in 1 tablespoonful of water, and add it with the brandy and vanilla essence to the rest of the ingredients. Whip the cream slightly, stir it lightly into the preparation when cool, and poor into the prepared mould.

Time.—From 40 to 60 minutes. Average Cost, 1s. 9d. to 2s. Sufficient for 1 large mould.

2062.—VANILLA CREAM. (Fr.Crème à la Vanille.)

Ingredients.—1 pint of cream, 1 oz. of castor sugar, ½ an oz. of leaf gelatine, 1 gill of water, 1 teaspoonful of vanilla essence.

Method.—Whip the cream stiffly, add the castor sugar and vanilla essence. Dissolve the gelatine in the water, when cool, strain into the cream, mix well, and pour into the prepared mould. Let it remain on ice or in a cold place until set.

Time.—About 20 minutes. Average Cost, 2s. to 2s. 4d. Sufficient for 1 medium-sized mould.

Vanilla is the fruit of vanilla aromatica, a parasitical orchid which flourishes in Brazil, Mexico, Peru, and many other places. The fruit is a long capsule, thick and fleshy. Certain species of this fruit contain a pulp with a delicious perfume and flavour. Vanilla is principally imported from Mexico. The capsules for export are always picked at perfect maturity. The essence is the form in which it is used generally and most conveniently. Its properties are stimulating. Vanilla is in daily use for ices, chocolates, and flavouring confections generally.

2063.—VELVET CREAM. (Fr.Crème à la Velouté.)

Ingredients.—½ a pint of cream, ½ a gill of water, 1 wineglassful of brandy or sherry, 1 oz. of castor sugar, ½ an oz. of leaf gelatine.

Method.—Dissolve the gelatine and sugar in the water, and add the sherry or brandy. Whip the cream stiffly, add to the rest of the ingredients when cool, and mix well. Pour into the prepared mould, and let it stand on ice or in a cold place until firm.

Time.—From 20 to 30 minutes. Average Cost, 1s. 4d. to 1s. 6d. Sufficient for 1 small mould.