Cream puff

“ When they boil, add the sugar, the very finely-pared [Pg 131] lemon peel and a little salt. Stir for a few moments. Pour the cream over the well beaten yolks. Set back on the fire. When thick, strain into a basin. Set aside in a cool place till wanted. Line some small tins with puff paste. Fill with uncooked rice. Bake. Take out the rice and fill with custard. Sprinkle with lemon sugar (see p. 164) .
Cream and Fruit Tartlets For cream:—
1 tea-cup cream or milk
2 whites of eggs
1 table-spoon powdered sugar
1⁄2 tea-spoon cornflour
Line a dish with short crust. ”

“ Oh, impossible. Fancy cream puffs so soon after breakfast. The very idea made one shudder. All the same, two minutes later Jose and Laura were licking their fingers with that absorbed inward look that only comes from whipped cream. ”

“ When the pudding is frozen, remove the dasher and line a long round mold with the pistachio cream. If nothing better is at hand, use pound baking powder cans, and line them to the depth of one inch. Add the Sultanas to the whipped cream and stir in two tablespoonfuls of powdered sugar. Fill the spaces in the cans with the whipped cream mixture, and put another layer of the pistachio cream over the top. Put on the lids, wrap each can in waxed paper, and put them down into coarse salt and ice, to freeze for at least two hours. ”

“ The modern formula for cold cream is, however, quite a different thing to that given in the works of Galen in point of odor and quality, although substantially the same—grease and water. In perfumery there are several kinds of cold cream, distinguished by their odor, such as that of camphor, almond, violet, roses, &c. Cold cream, as made by English perfumers, bears a high reputation, not only at home, but throughout Europe ”

“ When it begins to stiffen, mould, chill, and serve with whipped cream if desired. Observing the same proportions, Bavarian Creams may be made of apples, apricots, bananas, cherries, chestnuts, cocoanut, figs, preserved ginger, gooseberries, plums, huckleberries, oranges, pears, peaches, pineapple, quinces, raspberries, strawberries, chopped nuts, chocolate syrup, maple syrup, coffee,—indeed almost anything. When almonds are used, a little more cream should be added. There should be one cupful of cream and gelatine, two cupfuls of whipped cream, and one cupful of fruit pulp. ”

“ Cream, Whipped.—Rub 4 or 5 pieces sugar on a lemon, then add the juice to them with 1 good tablespoonful brandy; when the sugar is dissolved and sweetened to taste, put it into a basin; take 1⁄2 pint cream, and pour in, gently stirring it with the whip, then continue to whip steadily, not too fast, until the cream becomes thick, but be careful not to turn it to butter. Put it away for a few hours into a cold larder, then it [404] will become quite thick and ready to put over your jelly or trifle; it is best to whip it the day before it is wanted. ”

“ Just in the same way a good rich custard made with yolks of eggs is spoilt by being turned into a solid custard by the addition of gelatine. In order to have good whipped cream, the first essential is to obtain pure cream. This greatly depends upon the neighbourhood in which we live. In country houses, away from large towns, there is as a rule no trouble, whereas in London really good cream can only be obtained with great difficulty. ”

“ The cream must be perfectly sweet, but should be at least twenty-four hours old, and be ice cold. Whip this solid; then freeze. Put a pint of filberts in a cool oven till the skins will nearly all rub off; put them between two coarse cloths, and rub as much as possible of the brown coating off them; pound them to a paste with a little thick cream, mix four ounces of sugar with the nuts, and then blend the whole with enough thick custard to make a very thick batter; flavor with lemon or vanilla, or not, as you choose; freeze. Line a plain mould with the frozen wine cream an inch thick ”

“ In two hours you can turn the ice out of the freezer in a round column or loaf that will be quite as sightly as the oblong square one frequently gets from the caterer. Many people think that simply freezing the pure cream produces the loose, frothy cream found at inferior confectioners’, but this is not the case; pure cream frozen results in a firm smooth mass which cuts like butter.
I have given the formula for raspberry and strawberry cream only, but any fruit juice may be substituted, varying the quantity of sugar as required. ”

“ Take care that all the finest fruits are used to form the outer rows. When the mould is almost full, with a layer or two of each kind of fruit, fill it up with jelly and set on ice.
Creams are a favorite sweet in Europe, and eaten ice cold are delicious. Too often they are confounded here with blanc-mange, which may mean anything from corn-starch and milk to gelatine and cream, but seldom is improved by the confectioner’s art into a really handsome and dainty dish.
[224] Ginger Cream.—Make a custard of a gill of milk, an ounce of powdered sugar, and the beaten yolks of three eggs. ”

“ To a pint of cream add half a cupful of powdered sugar and a teaspoonful vanilla extract; whip it to a stiff froth; dissolve a quarter of a box of gelatine in two wine glasses of sherry heated, but not allowed to boil; let this cool a little, then stir into the cream; pour the whole in a mould and set it on the ice to stiffen.
NOB HILL PUDDING. From MISS LIDA M. RUSSELL, of Nevada, Lady Manager.
For one pint thick cream dissolve four sheets of isinglass in four tablespoons of hot water; whip cream until thick, sweeten and flavor; have isinglass warm enough to pour, but not too hot ”

“ The careful housekeeper of modern times has been accustomed to class creams among the luxuries which can only be given on special occasions, both because they take so much time and trouble to make, and because the materials are expensive. It is, nevertheless, possible to have excellent creams made on a simple plan and at a moderate cost. Cream of a superior kind is now everywhere to be had in jars, condensed milk answers well, and by the use of Nelson's Gelatine, and any flavouring or syrup, excellent creams can be made. ”

“ To a pound of any preserved fruit add a quart of good cream, squeeze the juice of two lemons into it and some sugar to taste. Let the whole be rubbed through a fine hair sieve, and if raspberry, strawberry, or any red fruit, add a little cochineal to heighten the colour: have the freezing pot nice and clean; put the cream into it and cover it; then put it into the tub with ice beat small, and some salt; turn the freezing pot quick, and as the cream sticks to the sides, scrape it down with an ice-spoon, and so on till it is frozen. ”

“ One of the requirements of successfully whipped cream, especially in summer, is that it be as cold as possible. Warm cream does not whip nearly so readily as cold. If it is necessary to whip cream in warm weather or in a warm place, the bowl containing the cream may be packed in a larger one containing ice and salt and allowed to stand for some time before the whipping is begun. ”

“ Whip from 3 cups cream Soak gelatine in cold water. Heat pineapple, add sugar, lemon juice, and soaked gelatine; chill in pan of ice-water, stirring constantly; when it begins to thicken, fold in whip from cream, mould, and chill.
Royal Diplomatic Pudding Place mould in pan of ice-water and pour in Wine Jelly II one-half inch deep. When firm, decorate with candied cherries 431and angelica, proceed as for Fruit Chartreuse, filling the centre with Charlotte Russe mixture or Fruit Cream. ”

“ One gallon of cream, two pounds rolled loaf-sugar, one tea-spoonful of oil of lemon. If for vanilla cream; use a table-spoonful of tincture of vanilla, two eggs beaten; mix well and freeze in the usual way. The seasoning should be well mixed with the sugar, before it is added to the cream; by this means, it will be all flavored alike. This has been much admired.
Coloring for ice cream, may be made in this way: take of powdered cochineal, cream of tartar and powdered alum, each two drachms; of salts of tartar, ten grains; pour upon the powders half a pint of boiling water ”

“ Wipe the mould, place over it the dish into which the jelly is to be turned, and turn both dish and mould simultaneously. Let the mould rest a moment before lifting it gently from the jelly.
To Whip Cream.
Very rich or very poor cream will not whip well. When too rich it turns to butter, and when too poor the froth becomes liquid almost as soon as it has been skimmed. Thick cream, that will hardly pour, should have an equal quantity of milk added to it before whipping. Such cream as one gets from the milkman will rarely be found too rich for whipping. It is more likely to be the other way ”

“ Omit bananas, flavor cream with vanilla and serve cold in glasses for Farina Cream.
Almond “Custard”
Rub 2 tablespns. almond butter smooth with 1 cup of water; add 1 or 2 tablespns. sugar and 1⁄4 level teaspn. salt; boil up well; serve warm or cold in cups or glasses with cake, wafers or buns. Flavor with vanilla or with vanilla and almond if desired.
★ Imperial Raspberry Cream 1 pt. cream 1 cup sugar 3⁄4 pt. raspberry juice
Dissolve sugar in juice, add to boiling cream, boil, stirring, until of the consistency of thin cream. It will be much thicker when cold. ”

“ It is thus considerably lighter than the other constituents, and when milk is left at rest, the fat globules gradually rise to the top and float there, forming cream. The difference in specific gravity between cream and milk is taken advantage of in the mechanical separator, now so much used, and which makes such a thorough separation between the two. Cream is an article of the most varied composition, according to the ideas of the person who produces it, but it ought to contain at least 20 per cent. of butter fat, and may be made with a much larger percentage if necessary. ”

“ Remove from fire and place one center at a time in the cream and fish out with a bon-bon fork. Place on wax paper and mark as desired. Do not allow your cream to become too hot.
Nice centers for high-class retail trade are pineapple fritters cut in small points, nice large French cherries, marshmallows, all kinds of nuts, fruit paste and cream centers if you desire.
Make your bon-bons very pale in color.
Use flavors such as vanilla, rose, violet, pistachio, heliotrope. Dip brazils in maple cream. ”

“ Blanch the almonds and pound them to a paste, or use a half pound of ordinary almond paste. Put half the cream in a double boiler over the fire, add the yolks and sugar beaten to a cream, add the almond paste. Stir until the mixture begins to thicken, take from the fire and beat with an egg beater for three minutes. Strain through a fine sieve, and, when very cold, add the Sultanas and the remaining cream. Freeze, turning the dasher very slowly at first and more rapidly toward the end. Remove the dasher, scrape down the sides of the can and pull the cream up, making a well in the centre. ”

“ Cream Made from Confectioners' Sugar
Take the white of one egg, and measure just as much cold water; mix the two well, and stir stiff with confectioners' sugar; add a little flavoring, vanilla, or almond, or pistache, and, for some candies, color with a tiny speck of fruit paste. This is the beginning of all sorts of cream candy.
Candy Potatoes
Make the plain white candy just given, and to it add a tablespoonful of cocoanut, and flavor with vanilla. Make into little balls, rather long then round, and with a fork put eyes in them like potato eyes. Roll in cinnamon. ”

“ Whipped Cream à la Vanille. —Put a pint of sweet cream into a basin. Have a tub or large dish-pan containing chopped ice and a little water, and lay the basin on top. With a soft wire egg-whip beat the cream slowly at first, and increase in swiftness until it is a firm froth. Sweeten with two ounces of powdered sugar, and add a teaspoonful of vanilla flavoring, beating constantly. ”

“ Put a close cover over each for about ten minutes: the hot steam causes the cream to rise thick and rich.
Cream, to fry.
Take two spoonfuls of fine flour and the yolks of four eggs; grate in the rind of one lemon; beat them well with the flour, and add a pint of cream. Mix these very well together; sweeten to your taste, and add a bit of cinnamon. Put the whole in a stewpan over a slow fire; continue to stir it until it is quite hot; but it must not boil. Take out the cinnamon; beat two eggs very well, and put them into the cream; butter a pewter dish; pour the cream in it ”

“ Skim the milk twice a day into the stone churn; add a little salt, and stir it well every time you put in fresh cream. Use spring water, but don’t allow ice to come in contact with the butter; it destroys both color and flavor. If your cream is too warm, the butter will come more quickly, but it will be white and soft. When the cream is so cold that it takes me half an hour to churn, I always have the best butter. ”

“ Put into a saucepan one cupful of sugar and three quarters of a cupful of cream. Stir constantly over a hot fire until it reaches the hard-ball stage; remove from the fire, add a teaspoonful of vanilla, and turn it onto an oiled slab between iron bars, or into greased tins, the same as directed for chocolate caramels. For coffee caramels use a half cupful of cream and a quarter of a cupful of strong coffee. For maple caramels use a cupful of maple syrup in place of sugar, and omit the vanilla. ”