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Hand-Book of Practical Cookery, for Ladies and Professional Cooks: Containing the Whole Science and Art of Preparing Human Food

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Hand-Book of Practical Cookery, for Ladies and Professional Cooks: Containing the Whole Science and Art of Preparing Human Food

by Blot, Pierre · Page 322 of 413 · 144,464 words

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of five others; strain through a fine sieve, put in cream-pots or cups, place them in a hot but not boiling _bain-marie_, take off as soon as it thickens, dust with fine white sugar, let cool, place on ice for about fifteen minutes, and use. _With Orange._--Use orange-rind, and proceed as for lemon-cream in every other particular. _With Tea._--Proceed with strong tea as for cream _au café_ in every other particular. _With Essence._--Make cream _au café_, with the exception that, instead of using coffee to flavor, you use a few drops of vanilla, rose-water, orange-flower water, violet, cinnamon, etc.--any kind of essence, to taste. _With Cinnamon._--Beat well together in a bowl about an ounce of potato-starch, a teaspoonful of cinnamon, four eggs, four ounces of sugar, and milk enough to make a rather liquid batter. Turn the mixture into a mould, which put into a pan of boiling water for fifteen minutes, then place in the oven till cooked. Serve cold. _Cuite._--Put two ounces of sugar in a tin pan with two eggs, and mix well; then add an ounce of flour, little by little, mixing the while; then, in the same way, add also about a pint of boiled milk; set on the fire, stir continually till it turns rather thick; take off, flavor with essence to taste, let cool, and serve or use for filling. _Frangipane._--Set one pint of milk on the fire. Mix well together in another pan three tablespoonfuls of sugar, two of flour, three eggs, three macaroons crumbled, and as soon as the milk rises, turn the mixture into it, little by little, stirring and mixing the while; keep stirring about three minutes; take off, add a few drops of essence to flavor; turn into a bowl, let cool, and it is ready for use. It may be made without the macaroons. _With Almonds._--Make as the above, with the exception that you use sweet almonds, chopped fine, instead of macaroons. _With Hazel-nuts._--Proceed as above, using hazel-nuts instead of almonds. _Légère._--Mix well together in a tin saucepan five yolks of eggs and five ounces of sugar;

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