The Century Cook Book Part 83

[Sidenote: Texture.]

[Sidenote: Time for adding.]

[Sidenote: Draining.]

One half pint of double or very rich cream costs ten cents, and may be diluted one half, giving a pint of cream as called for in the receipts. Cream should be placed on the ice for several hours before it is whipped. It is essential to have it very cold, otherwise it will not whip well; and also, if rich cream, it will form particles of b.u.t.ter. If not lower than 60 it will all go to b.u.t.ter. Place the bowl containing the cream in a larger bowl containing cracked ice, and with a cream churn, Dover beater, or wire whip, whichever is convenient, whip it to a stiff froth; continue to whip until it all becomes inflated. If the cream is cold it will take but a few minutes. This gives a firm, fine-grained cream, which is used for Bavarians, mousses, ice-creams, etc. When a lighter and more frothy cream, called syllabub, is wanted for whips and sauces, dilute the cream more, and remove the froth from the top of the cream as it rises while being whipped, and place it on a fine sieve over a bowl to drain. That which drips through the sieve replace in the whipping-bowl to be again beaten. The flavoring and sweetening are added after it is whipped for the first method; but it is better to add it before for the latter, as mixing breaks down the froth. Whipped cream, like beaten whites of eggs, added to gelatine or custard mixtures, gives them a sponge-like texture. It should be drained, and added only when the mixtures are cold and ready to be molded or frozen. It is then cut in lightly, not stirred. Some judgment must be used about diluting the cream, and it must stand several hours on ice to insure success.

Cream whipped by the first method is the one recommended for all purposes. When it is added to other things, any liquid cream that may have dripped to the bottom of the bowl should not be put in.

DESSERTS OF WHIPPED CREAM

Preserves and jams served with whipped cream make an excellent dessert.

=WHIPS=

Flavor a pint of cream with a dessertspoonful of maraschino, kirsch, or rum, or with a teaspoonful of essence of vanilla, rose, or almonds, or flavor it with black coffee. Color it pink, or green, or leave it white.

Sweeten with three scant tablespoonfuls of powdered sugar. Whip it to a stiff froth and drain. Let it stand on ice until ready to use; then with a spoon pile it high on a gla.s.s dish. If the cream is white sprinkle it with colored pink and green sugar mixed (see page 393). Or, skim off the foam which first rises, placing several spoonfuls of it on a sieve to drain. Color the rest a delicate pink, and whip it until it all becomes firm and of fine grain. Turn this into a gla.s.s dish, and with a spoon place the white froth upon it.

=CZARINA CREAM=

1 pint of cream.

1/4 box of gelatine.

1/3 cupful of sugar.

1/4 cupful of blanched almonds.

1 teaspoonful of vanilla.

1/2 teaspoonful of rosewater.

4 tablespoonfuls of sherry.

Put a bowl containing the cream on ice; whip it to a stiff froth; add slowly the sugar, then the gelatine (which has first been soaked an hour in one quarter cupful of cold water, and then dissolved by placing the cup in hot water), beating all the time. Add the vanilla and rosewater, and enough green coloring (see page 392) to give it a delicate color.

When it begins to stiffen add the sherry, and lastly the almonds chopped fine. When the cream is quite firm put it in round paper boxes, and sprinkle over the top a little colored sugar, or chopped pistachio nuts and granulated sugar mixed. Let it stand an hour or more on ice before serving.

=CHESTNUT PUReE WITH CREAM=

Boil a pound of sh.e.l.led English chestnuts a few minutes; then drain, and remove the skins. Boil them again until tender; drain, and mash them through a puree sieve; sweeten, flavor with vanilla, and moisten them with a little cream. Put the puree in a saucepan, and stir over a slow heat until dry; then press it through a colander or potato-press onto the dish in which it is to be served. Form it into a circle, using care not to destroy the light and vermicelli-like form the colander has given it. Serve whipped cream in the center of the ring.

=CHESTNUTS WITH CREAM=

After removing the sh.e.l.ls and skins from some English chestnuts, boil them until tender in water, then in sugar and water, until clear. Let them lie in the syrup until cold; then drain, and pile them on a dish.

Boil the syrup down to a thick consistency, and pour it over the nuts.

Serve cold with whipped cream.

USES FOR STALE CAKE

=PINE CONES=

With a biscuit-cutter, cut slices of stale cake or bread into circles.

Moisten them with sherry, maraschino, or merely with a little hot water.

Chop some fresh or canned pineapple into small pieces, and pile it on the cakes. With a knife press each one into the form of a cone or small pyramid. Place them in a shallow tin close together, but not touching.

Put the pineapple liquor into a saucepan, and thicken it with arrowroot (which has first been wet with water), using a teaspoonful to a cupful of liquor. Cook until the arrowroot becomes clear and begins to stiffen; then pour it slowly over the cones. It will cover them with a jelly.

When cold, trim them carefully so the base of each one will be round, and lift them carefully from the tin.

=CAKE WITH CUSTARD=

Spread slices of stale cake or cottage pudding with jam; place them in a gla.s.s dish, and cover with boiled custard; or first moisten the cake with sherry, then cover with custard.

=TRIFLE (Esther)=

Slice in two six square sponge cakes (layer cake cut in squares will do), spread with jam or jelly (a tart jelly is best), and put them together like sandwiches. Moisten them in a mixture of one third brandy and two thirds sherry. Put them in a gla.s.s dish, and pour over them a custard made of one pint of milk, three eggs, and three tablespoonfuls of sugar; put together as directed for boiled custard No. 2 (page 395).

Blanch and cut in fine strips one half cupful of almonds, and stick them into the top cakes standing upright. Cover all with a half pint of whipped cream, and sprinkle the top with hundreds and thousands (see page 393), or with colored sugar (see page 393).

=BANANA TRIFLE (Martha)=

1/2 cupful of milk.

1/2 cupful of water.

1 heaping teaspoonful of cornstarch.

1 even teaspoonful of sugar.

1/2 saltspoonful of salt.

2 bananas.

6 lady-fingers.

1/2 pint of cream, or the whipped white of one egg.

Slice the bananas, and lay them in a gla.s.s dish in alternate layers with four lady-fingers split in two. Put the milk and water in a saucepan; add the sugar, salt, and the corn-starch diluted in a little cold water.

When it has thickened pour it over the bananas, and let it stand until cold and ready to serve; then cover the top with whipped cream, or if that is not convenient use the whipped white of one egg sweetened with one tablespoonful of sugar. Split and break in two the remaining lady-fingers, and place them upright around the edge.

SWEET JELLIES

With different flavors, colors, and combinations, a great variety of attractive desserts can be made with gelatine.

They are inexpensive, require no skill, and the work is accomplished in a very few minutes.

[Sidenote: Points to observe in making jellies.]

_Points to Observe in Making Jellies._--Have jellies perfectly transparent and brilliant. Use the right proportions, so the jelly will hold its form, but not be too solid. Mold the jelly carefully.

[Sidenote: Dissolving.]