Cream

“ The reduced cream, sweetened, closely approximates human milk. The difference in the quality of cream presents a great difficulty. No rule can be given for its reduction. Most nurses leave it too rich, and the child’s system is soon deranged. ”

“ 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 SAUCE.— Boil a pint and a half of rich cream with four table-spoonfuls of powdered sugar, some powdered nutmeg, and a dozen bitter almonds or peach kernels slightly broken up, or a dozen fresh peach leaves. As soon as it has boiled up, take it off the fire and strain it. If it is to be eaten with boiled pudding or with dumplings send it to table hot, but let it get quite cold if you intend it as an accompaniment to fruit pies or tarts. ”

“ We churn twice a week; and we keep the cream in the spring house which is made of stone with the brook running underneath. Some of the farmers around here have a separator, but we don’t care for these new-fashioned ideas. It may be a little harder to take care of cream raised in pans, but it ’s enough better to pay. ”

“ 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. ”

“ Cold cream is a useful local application to hard and dry parts of the skin, to abrasions and cracks. When spread thickly upon rag, it is an excellent application to blistered surfaces or burns, or may be used to protect exposed parts from the influence of the sun.
Granulated Cold Cream.—Take white wax and spermaceti, of each one ounce; almond oil 3 ounces, otto of rose, as much as you please. Dissolve the wax and spermaceti in the almond oil, by means of heat, and when a little cool, pour the mixture into a large wedgwood mortar previously warmed, and containing about a pint of warm water. ”

“ Ripening of Cream.—The ripening of milk or cream is the natural souring which takes place under proper conditions and which gives butter its characteristic flavor. The quality of butter depends, to a large extent, upon proper ripening. Where hand skimming is practised, set separate milkings in cool, well-ventilated places and allow to stand from twelve to eighteen hours for the cream to rise. Skim the cream off with a cup or large spoon, put it into a can which is kept in a cool place at a temperature of 50 degrees Fahrenheit or below. ”

“ He states that the cream was as good as any he had eaten at home, that he gave it to several strangers to eat, and that they would not believe that it came from England. These experiments and these testimonies prove conclusively that this compound will preserve cream. I shall this evening show you specimens. It is easy to send cream in good condition to the tropics. A great objection to condensed milk is that it is always too sweet. The boroglyceride will preserve condensed milk, and will give it no flavor at all. ”

“ 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. ”

“ Quantity of good thick cream according to requirement. The white of 1 egg to 1/4 pint. Whip it well with a whisk or fork until it gets quite thick; in hot weather it should be kept on ice or standing in another basin with cold water, as the cream might curdle. Add sugar to taste and whatever flavouring might be desired, this latter giving the cream its name. When whipped cream is used to pour over sweets, &c., flavour it with stick vanilla; a piece 1 inch long is sufficient for 1/2 pint of cream; it must be split and as much as possible of the little grains in it rubbed into the cream. ”

“ The creams! First a little cold cream; then Crème Impératrice; then—she remembered the directions given her by the person in the shop perfectly—a tiny amount of Leichner's rouge, mixed with a little Crème des Crèmes in the palm of the hand, gently rubbed into the cheeks and chin ”

“ This process requires practice as to the heat of the water; when it succeeds, skimmed milk yields nearly one half of this cream, which is eaten with sugar as a delicacy; it is only distinguishable from cream by its taste, and sells for double the price of fresh milk.
Cream, Stone. Syn. Cream blancmange. Prep. From isinglass, 1⁄2 oz., dissolved in boiling water, a teacupful, adding cream, 1 pint, and sugar, 4 oz. ”

“ 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 ”

“ 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. ”

“ Lemon Cream for Sunburn and Freckles.—Put two spoonfuls of fresh cream into half a pint of new milk; squeeze into it the juice of a lemon, and half a glass of brandy, a little alum, and loaf sugar; boil the whole, skim it well, and, when cool, it will be fit for use.
541. A French Receipt.—Take equal parts of the seeds of the melon, pompion, gourd, and cucumber, pounded and reduced to powder or meal; add to it fresh cream sufficient to dilute the flour; beat all up together, adding a sufficient quantity of milk, as it may be required, to make an ointment, and then apply it to the face. ”

“ The Widow shall have the credit of her well-ordered tea-table, also of her bountiful cream-pitchers; for it is well known that city-people find cream a very scarce luxury in a good many country-houses of more pretensions than Hyacinth Cottage. There are no better maims for ladies who give tea-parties than these:
Cream is thicker than water. Large heart never loved little cream pot. ”

“ To every quart of cream take about 3 quarters of a pint of Sack boyle the cream and make the Sack almost as sweet as a Sirrop then set it on the fire and make it reasonable hot and when the cream is a little cooled with a wooden Spring draw up the cream and so squirt it in till the pot be full if you make it in the morning very early twill be ready to eat yt afternoon. ”

“ Whip a pint of cream to a stiff froth. As soon as the orange gelatine begins to congeal, stir in the whipped cream; turn into a mold, and stand it over in a cold place. Served with angels food, it makes a most delicate dessert.
BAVARIAN CREAM. MRS. CHAS. MOORE. One can shredded pineapple, and one cup sugar; let come to a boil; one-half box gelatine dissolved in a cup of warm water. When milk becomes warm, stir gelatine into pineapple, and add one pint of whipped cream. Whip all together thoroughly, and set away in a cold place. ”

“ We ought also to mention in this connection, that wherever cream is recommended, unless otherwise designated, the quality used in the preparation of the recipes is that of single or twelve hour cream sufficiently diluted with milk, so that one fourth of each quart of milk is reckoned as cream. If a richer quality than this be used, the quantity should be diminished in proportion; otherwise, by the excess of fat, a wholesome food may become a rich, unhealthful dish. ”

“ Take the richest cream you can procure, season it with a few drops of essence of lemon, or syrup of lemon peel, and powdered white sugar, and if you choose a spoonful of preserve syrup, and just as you send it to table, stir in light newly fallen snow till it is nearly as stiff as ice cream. ”

“ Cream Sauce (plain) .— Stir 1⁄2 tablespoonful butter with 4 tablespoonfuls powdered sugar to a cream; boil 1 tablespoonful flour in 1 cup of water; pour it slowly into the creamed butter; keep on beating until the whole is well mixed; flavor with 1 teaspoonful lemon essence and serve hot. ”

“ Serve it in a cream dish, to eat with fruits. Some prefer it without any flavour but that of cream; in which case use a quart of new milk and the cream, or do it as the Devonshire scalded cream. When done enough, a round mark will appear on the surface of the cream, the size of the bottom of the pan, which is called the ring; and when that is seen, remove the pan from the fire.
CLYSTER. A common clyster is made of plain gruel strained, and a table-spoonful of oil or salt. A pint is sufficient for a grown person. ”

“ In large dairy industries the separator is practically the only method now employed for securing cream while for farm use the gravity method of standing in a cool place for twelve or twenty-four hours is the commonly practiced method.
Cream is used on the table with fruit and cereal foods and especially in beverages such as tea and coffee. It is also prescribed by physicians for certain diseases and derangement of the digestive organs where the nitrogen content of milk produces irritation and fails of digestion. ”

“ Eat cold. Cream is a delicious accompaniment to it.
The Queen of Puddings. ✠ 11⁄2 cup white sugar. 2 cups fine dry bread-crumbs. 5 eggs. 1 tablespoonful of butter. Vanilla, rose-water, or lemon seasoning. 1 quart fresh rich milk, and one half cup jelly or jam.
Rub the butter into a cup of sugar; beat the yolks very light, and stir these together to a cream. The bread-crumbs, soaked in milk, come next, then the seasoning. Bake this in a buttered pudding-dish—a large one and but two-thirds full—until the custard is “set.” ”

“ Qual. Cream, in a dietetic point of view, may be regarded in the same light as butter, as it is converted into butter in the process of digestion. On this account much cream should never be taken at once by persons of delicate stomachs. In eating cream with fruit persons are hardly aware of the large quantity they consume, until they find it disagree with the stomach, when the condiment is blamed for the indiscretion of those who take it.
Mr Wanklyn gives the following as the composition of six different samples of cream:—
A quart of good cream generally yields from 13 oz. ”

“ Custard Cream. Ingredients—1⁄2 pint of double cream. 3 tablespoonfuls of castor sugar. 1 oz. of amber gelatine, or less than 1⁄2 of the opaque. 1 whole egg. 3 yolks. 1⁄2 pint of hot milk. A few drops of vanilla or other essence.
Method.—Put the gelatine to soak in a little milk.
Then beat the eggs lightly and add them to the milk.
Strain into a jug and add the sugar.
Put the jug into a saucepan of boiling water, and stir until the custard coats the spoon; care must be taken that it does not curdle.
While the custard cools beat up the cream stiffly. ”

“ Socially it is cream. You never ask for milk in your coffee but always for cream.
Mr. C. (impatiently) . I don’t care one continental what it is socially. Practically it is milk. (Drinking from the glass into which he has poured from the pitcher.) Yes, that’s milk all right. (Pushing the pitcher towards Mrs. C.) Taste it yourself Martha. See if it isn’t milk.
Mrs. C. (nervously sipping her coffee) . That isn’t the point at all. Of course when it’s in a drinking glass it may be milk, but when it’s in a cream-pitcher it is always cream. ”

“ The writer never uses cream in combination with salad dressings, from the fact that lemon juice and vinegar curdle cream. The desired quantity of the following is a good substitute: one teacupful of fresh, rich, sweet milk thickened with one teaspoonful{7} of corn starch cooked in a double boiler; when it begins to thicken add one teaspoonful of butter. When it is the consistency of thick cream, remove from fire, beat well and put near ice until needed. ”

“ When milk is allowed to stand without disturbance for a time the globules of fat, being lighter than water, rise to the surface and form cream. Cream is the most wholesome, palatable, and easily digested form of fat. Butter is obtained by beating milk or cream in a churn until the little globules of fat break and stick together in a mass. ”

“ It is not necessary that the cream be ripened, in order to have the fat acquire a flavor, for if sweet cream is churned with a considerable proportion of sour milk, the butter will have much the same flavor, both as to intensity and kind, as though the cream had been allowed to sour naturally. ”

“ Take a pint of the thickest cream you can get, and beat the whites of two eggs very well together, take off the cream by spoonfuls, and lie it in a sieve to drain; when you dish up the posset lie over it the froth. ”