Page:Australian enquiry book of household and general information.djvu/100

mix in the cream, or if you have not any cream about half a tin of condensed milk is an excellent substitute. Peel, cut up, and beat the bananas to a cream and stir them into the custard. If you have an ice cream churn this is delicious frozen, or even set upon ice in the ice chest till required, it makes a delightful dessert dish.

Devonshire Cream.

(A Quick Way.)

Ingredients: Five or six quarts rich new milk.

Mode: Strain the milk and let it stand only one hour before putting on the stove to scald and do not let it stand afterwards beyond the time it takes the milk to cool. Devonshire cream is very good in afternoon tea and can be made in small quantities for the purpose. It can only be had when and where milk is plentiful.

Devonshire Cream.

Ingredients: Five or six quarts rich new milk.

Mode: Strain the milk into the milk dish and set it away in the dairy for the cream to rise. In a few hours or when the cream has well risen, carry the dish very carefully into the kitchen and set it an the top of the stove, but be sure not to put it on too hot a part as it must on no account boil, let it come to the scald. It should take from half to three quarters of an hour if the heat is right. When done the surface of the milk is all crinkled and wrinkled, and the cream will detach itself from the sides of the dish and contract somewhat. Now carry your dish very gently again back to the dairy and let it stand again for ten or twelve hours. Then skim off the cream which should be very thick and solid. Put into a bowl or glass dish and it is ready to be used with strawberries, peaches, rhubarb, etc.

Lemon Cream.

Ingredients: One pint cream, four tablespoonsful sifted loaf sugar, one ounce isinglass, one lemon, yolks of two eggs.

Mode: To the cream add the sugar, the isinglass, previously soaked in a little milk, and the peel of the lemon, simmer gently till the isinglass is dissolved, let it cool a little, add the yolks of eggs, well beaten. Strain into a jug, place jug in saucepan of cold water, then over a slow fire stir the cream till it thickens, do not let it boil. When nearly cold put in the juice of the lemon, pouring the cream backwards and forwards till the juice is well mixed. Dip your mould into cold water before putting the cream into it, put it into a cool place to set. The color of the cream may be varied by boiling a little beetroot in some milk for pink.

Home-made Ice.

Ingredients: Three and a half ounces sulphuric acid, one ounce sulphate of soda.

Mode: Take a large earthenware jar and into it put the sulphuric acid, and not quite two ounces of water, then add the powdered sulphate of soda. In the centre of this mixture place a smaller vessel full of the water to be frozen. Cover the jar, and revolve the whole very gently, and in a few minutes the water will have become ice. It wants to be done in a cool place.

Time: Fifteen to twenty minutes.

Calves’ Feet Jelly.

Ingredients: Calves’ feet, quarter of a pound of loaf sugar, rind of one lemon, whites and shells of two or three eggs, juice of two or three lemons.

Mode: When the feet are perfectly cleaned, wash them carefully, split the feet or claws and remove the fat that will be formed between them; joint them or chop them into pieces with the kitchen chopper, and put them to boil in one quart of water to each foot. Let them come to the boil and then draw to one side and simmer till every particle of flesh has come from the bones and the liquor is reduced to one half the original quantity, strain this off into a china basin and let it stand