CUSTARDS, CREAMS AND DESSERTS. 349
WHIPPED CREAM. No. 1.
To THE whites of three eggs, beaten to a stiff froth, add a pint of thick sweet cream (previously set where it is very cold) and four tablespoonfuls of sweet wine, with three of fine white sugar and a teaspoonful of the extract of lemon or vanilla. Mix all the ingre- dients together on a board platter or pan and whip it to a standing froth; as the froth rises, take it off lightly with a spoon and lay it on an inverted sieve with a dish under it to catch what will drain through ; and what drains through can be beaten over again.
Serve in a glass dish with jelly or jam and sliced sponge cake. This should be whipped in a cool place and set in the ice box.
WHIPPED CREAM. No. 2.
THREE coffeecupfuls of good thick sweet cream, half a cup of pow- dered sugar, three teaspoonfuls of vanilla; whip it to a stiff froth. Dissolve three-fourths of an ounce of best gelatine in a teacup of hot water and when cool pour it in the cream and stir it gently from the bottom upward, cutting the cream into it, until it thickens. The dish which contains the cream should be set in another dish containing ice- water, or cracked ice. When finished pour in molds and set on ice or in any very cold place.
TAKE one quart of milk and soak half a box of gelatine in it for an hour ; place it on the fire and stir often. Beat the yolks of three eggs very light with a cupful of sugar, stir into the scalding milk and heat until it begins to thicken (it should not boil, or it will curdle) ; re- move from the fire and strain through thin muslin or tarlatan, and when nearly cold flavor with vanilla or lemon ; then wet a dish or mold in cold water and set aside to stiffen.
ONE quart of sweet cream, the yolks of four eggs beaten together with a cupful of sugar. Dissolve half an ounce of gelatine or isinglass in half a teacupful of warm water ; when it is dissolved stir in a pint of boiling hot cream ; add the beaten yolks and sugar ; cook all together until it begins to thicken, then remove from the fire and add the other pint of cold cream whipped to a stiff froth, adding a little at a time