CUSTARDS, CREAMS AND DESSERTS. 365
cover the bowl and set it away to cool gradually. When quite cold, send it to table and eat it with cream.
VELVET CREAM, WITH STRAWBERRIES.
DISSOLVE half an ounce of gelatine in a gill of water; add to it half a pint of light sherry, grated lemon peel and the juice of one lemon and five ounces of sugar. Stir over the fire until the sugar is thoroughly dissolved. Then strain and cool. Before it sets beat into it a pint of cream ; pour into molds and keep on ice until wanted. Half fill the small molds with fine strawberries, pour the mixture on top, and place on ice until wanted.
HEAT a quart of milk until it boils, add four heaping teaspoon- f uls of cornstarch which has previously been . dissolved in a little cold milk. Stir constantly while boiling for fifteen minutes. Remove from the fire, and gradually add while hot the yolks of five eggs, beaten together with three-fourths of a cupful of sugar, and flavored with lemon, vanilla or bitter almond. Bake this mixture for fifteen min- utes in a well-buttered pudding-dish or until it begins to "set."
Make a meringue of the whites of five eggs, whipped stiff with a half cupful of jelly, and spread evenly over the custard, without re- moving the same farther than the edge of the oven.
Use currant jelly if vanilla is used in the custard, crab apple for bitter almond and strawberry for lemon. Cover and bake for five minutes, after which take off the lid and brown the meringue a very little. Sift powdered sugar thickly over the top. To be eaten cold.
THIS recipe is the same as "Boston Cream Pie" (adding half an ounce of butter), which may be found under the head of PASTRY, PIES AND TARTS. In summer time, it is a good plan to bake the pie the day before wanted; then when cool, wrap around it a paper and place it in the ice box so to have it get very cold; then serve it with a dish of fresh strawberries or raspberries. A delicious dessert.