350 CUSTARDS, CREAMS AND DESSERTS.
and beating hard. Season with vanilla or lemon. ,Whip the whites of the eggs for the top. Dip the mold in cold water before filling ; set it in a cold place. To this could be added almonds, pounded, grated chocolate, peaches, pineapples, strawberries, raspberries, or any sea- sonable fruit.
STRAWBERRY BAVARIAN CREAM.
PICK off the hulls of a box of strawberries, bruise them in a basin with a cup of powered sugar ; rub this through a sieve and mix with it a pint of whipped cream and one ounce and a half of clarified isinglass or gelatine ; pour the cream into a mold previously oiled. Let it in rough ice and when it has become firm turn out on a dish.
Raspberries or currants may be substituted for strawberries.
GOLDEN CREAM.
BOIL a quart of milk ; when boiling stir into it the well-beaten yolks of six eggs ; add six tablespoonf uls of sugar and one tablespoonf ul of sifted flour, which have been well beaten together; when boiled, turn it into a dish, and pour over it the whites beaten to a stiff froth, mix- ing with them six tablespoonfuls of powdered sugar. Set all in the oven and brown slightly. Flavor the top with vanilla and the bottom with lemon. Serve cold.
CHOCOLATE CREAM. No. 1.
THREE ounces of grated chocolate, one-quarter pound of sugar, one and one-half pints of cream, one and one-half ounces of clarified isin- glass, or gelatine, the yolks of six eggs.
Beat the yolks of the eggs well; put them into a basin with the grated chocolate, the sugar and one pint of the -cream; stir these in- gredients well together, pour them into a basin and set this basin in a saucepan of boiling water ; stir it one way until the mixture thickens, but do not allow it to ~boil, or it will curdle. Strain the cream through a sieve into a basin, stir in the isinglass and the other one-half pint of cream, which should be well whipped ; mix all well together, and pour it into a mold which has been previously oiled with the purest salad oil, and, if at hand, set it in ice until wanted for table.
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