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

on a slow fire, and when the sugar is melted and turning brown, move the mould round and round to spread the sugar all over; then put the cream in it. _Sweet Cream._--We mean here the oily substance which forms a scum on milk; also called _whipped cream_. It is used to make Charlotte Russe, to fill _meringues_, _choux_, or cream-cakes, etc. Put a pint of good thick cream in a bowl, and if the weather is warm, place the bowl on ice for half an hour, then beat the cream with an egg-beater till stiff and thick. If the cream does not become stiff after having beaten it fifteen or twenty minutes at the longest, it is not good, or it is too warm. Good cream may rise and become stiff in five minutes. When beaten, add to it about four ounces of pulverized sugar, which you mix gently with it, not stirring too much; add also a few drops of essence to flavor. If wanted very stiff, add also, after the sugar, half an ounce of gelatin, melted in a little tepid water. When beaten and mixed, if not used immediately, it must be put on ice. _Chantilly._--It is the above cream flavored with _fleur d'orange_ (orange-flower water), or with essence of violet. _Ice Cream._--Made with cream it is richer than with milk. With eggs it is better and richer than without, and those that advocate it without eggs, either have no palate, or do not know how to use them in making it. The addition of starch, fecula, arrow-root, flour, meal, etc., spoils it. The proportions are, to a quart of milk or cream: from four to six eggs; from eight to fourteen ounces of pulverized sugar; essence, or chocolate, or fruit-jelly to flavor and color. Our receipt is for six eggs and fourteen ounces of sugar to a quart of milk. Set the milk on the fire, and when it comes to a boil, mix well half the sugar and the essence with six yolks and three whites of eggs; beat the three other whites separately