and as far as possible keep the yolks separate from the whites. Make the vanilla custard as directed, using for the purpose 4 or 5 of the yolks, and the whites of 3 eggs. When cool, put it into the egg-shells, place them in an upright position on the unbroken end until set, then remove the shells.
Time.—To prepare, about 1 hour. Average Cost, 2s. 3d. Sufficient for 6 or 7 persons.
2102.—CREAM SNOW. (Fr.—Crème à la Neige.)
Ingredients.—1 pint of cream, the whites of 2 eggs, 1 tablespoonful of castor sugar, vanilla essence.
Method.—Whip the cream and whites of eggs separately to a stiff froth, then mix them lightly together, add the sugar, and flavour to taste with vanilla. Pile in a glass dish, and, if liked, garnish with cherries and strips of angelica.
Time.—About 20 mintues. Average Cost, 1s. 9d. to 2s. Sufficient for 6 or 7 persons.
2103.—CUSTARD BOILED, No. 1.
Ingredients.—½ a pint of milk, 3 yolks of eggs, 1 to 1½ ozs. of castor sugar, according to taste, lemon-rind, bay-leaf, vanilla-pod, or other flavouring, 2 tablespoonfuls of thick cream.
Method.—Rinse a stewpan with cold water, to prevent the milk sticking to the bottom. Put in the milk and flavouring ingredient, simmer gently until pleasantly flavoured, and add the sugar. Strain on to the eggs stirring meanwhile, return to the stewpan, and stir by the side of the fire until the mixture thickens. Considerable care is needed to cook custard in this manner without curdling it, and any one inexperienced should, instead of replacing the preparation in the stewpan, pour it into a jug or double saucepan, place whichever is used in a saucepan of boiling water, and stir until the custard coats the spoon. Add the cream, stir 2 or 3 minutes longer to cook the cream, and let the custard cool, stirring frequently meanwhile.
Time.—From 35 to 45 minutes. Average Cost, 7d. Sufficient for 1 pint.
2104.—CUSTARD BOILED, No. 2.
Ingredients.—½ a pint of milk, 2 eggs, 1 oz. of loaf sugar, bay-leaf, lemon-rind, or other flavouring.
Method.—Prepare the custard as directed in the preceding recipe. Use any of the flavouring ingredients enumerated there, or, if preferred, flavour with vanilla or other essence.
Time.—From 35 to 45 minutes. Average Cost, 4d. Sufficient for ¾ of a pint.
