The Practice of Cookery: Adapted to the Business of Every Day Life by Dalgairns

Author:Dalgairns
Language: eng
Format: epub
Tags: cbk
Publisher: R. Cadell
Published: 1830-03-25T05:00:00+00:00

to a stiff froth the whites of four eggs; sweetea a pint of good milk^ drop abput three table-spoonfuls of the froth into it, turn it •ver once or twice with the spoon, take it out, and put it upon the back of a lawn sieve placed over a large plate; repeat this till it is all done; add to the milk another hflV pint, with a little more sugar, and mix it with the beaten yolks of the eggs; stir it over the fire till thick; put it into a basin, and stir it now and then till nearly .cold ; add a table^spoonful of rose water, and one of brandy. Serve it in a glass dish, and lay the whites of the eggs over the top at equal distances. Cut citron and candied orange-peel into straws, and put them over the whites of the eggs, or strew over them coloured comfits.

Cream for Fruit Tarts.

Boit a stick of cinnamon, two or three peach leaves, or a few bruised bitter almonds, in a quart of milk ; strain, sweeten, and mix it, when cool, with three or four well-beaten eggs; stir it constantly over the fire till it thickens. It may be eaten with stewed apples, prunes, damsons, or any other fruit.

•Arrow-Root Cream.

Mix a table-spoonful of arrow-root with «k \^^-cvx^S^sS.

S14 CSSAlUy CUSTASDSi &C

of cold water; let it settle, and pov the water off. Sweet-en and boil a quart of milk with foe peel of a lemon and some cinnamon; pick'them out, and pour it hoilinAipon the arrow-root, stirring it well and frequently tfl it be €old. Serve it in a glara or china dish, with or without grated nutmeg on the top. It may be eaten with any prefierred fruit, or fruit tarts.

Orange Cream.

Squeeze and strain the juice of eleven oranges, sweeten ii well with pounded loaf sugar, stir it over a slow fire till the sugar be dissolved, and take off the scum as it rises; when cold, mix it with the well-beaten flM of twelve eggs, to which a pint of cream has beenwded; •tir it again over the fire till thick. Serve in a glass dish 4x custturd^cups. •»

Another way to make Orange Cream.

Boil three quarters of an ounce of isinglass in half a pint of water, till halj^duced; sweeten well, with pounded and sifted loaf sugar, the strained juice of four oranges and one lemon; mix in the isinglass when nearly cold, and immediately stir in a pint of cream previously beaten .to a froth ; stir it occasionally till it begin to stiffen, and thea put it into a motild. The juioe of any sort of fruit may be managed in the same way, always adding the juice of a lemon.

Another way to make Orange Cream. j

Sweeten, with pounded loaf sugar, a quart of good <sream ; mix with it a small wine-glass of orange-flower water, the grated rind and the juice of a Seville orange; whisk it till quite thick; soak some macaroons in

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