* * * * *
RASPBERRY CREAM.
Make a quart of rich boiled custard--when cold, pour it on a quart of
ripe red raspberries; mash them in it, pass it through a sieve, sweeten,
and freeze it.
* * * * *
STRAWBERRY CREAM
Is made in the same manner--the strawberries must be very ripe, and the
stems picked out. If rich cream can be procured, it will be infinitely
better--the custard is intended as a substitute, when cream cannot be
had.
* * * * *
COCOA NUT CREAM.
Take the nut from its shell, pare it, and grate it very fine; mix it
with a quart of cream, sweeten, and freeze it. If the nut be a small
one, it will require one and a half to flavour a quart of cream.
* * * * *
CHOCOLATE CREAM.
Scrape a quarter of a pound of chocolate very fine, put it in a quart of
milk, boil it till the chocolate is dissolved, stirring it
continually--thicken with six eggs. A Vanilla bean boiled with the milk,
will improve the flavour greatly.
* * * * *
OYSTER CREAM.
Make a rich soup, (see directions for oyster soup,) strain it from the
oysters, and freeze it.
* * * * *
ICED JELLY.
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