Patissiere

Beat four whites of eggs to a stiff froth, and then mix about one ounce of pulverized sugar with them. Put four yolks of eggs in a bowl with half a gill of milk, and beat well till thoroughly mixed. Put in a saucepan about two ounces of pulverized sugar, with a tea-spoonful of potato-starch (fecula), and two-thirds of a gill of milk, and mix the whole well; then add the eggs and milk, and beat the whole well with an egg-beater. Set the pan on a rather slow fire, stir continually with a wooden spoon till it turns rather thick, and then turn the four whites and sugar into the pan also, little by little, stirring the while, and take off when thoroughly mixed. As soon as off the fire, add essence to flavor, and about one-quarter of an ounce of gelatine, dissolved in tepid water. Serve, or use to fill when cold.

Renversee

Make cream with tea, coffee, or chocolate, and instead of turning the mixture into cream pots, turn it into a mould lined with burnt sugar ; place the mould in boiling water for about fifteen minutes, place it in the oven to finish the cooking, turn over a dish, remove the mould, and serve cold. To line the mould, put two or three tablespoonfuls of pulverized sugar in it; set it 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 01 cream: from four to six cggs; 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 to a stiff froth. As soon as the milk rises, take it from the fire, put, half the sugar in it and stir to melt it, then turn the mixture into it also, little by little, beating the while with an egg-beater; set on the fire, and take off at the first boiling. While on the fire it must be beaten gently, as, if it is allowed to boil, the eggs may curdle. As soon as off the fire, mix the three whites with the rest, beating with an egg-beater, just enough to mix the whole well; put in cold, salt water to cool, and then freeze.

The smaller the ice is broken and mixed with plenty of rock-salt, the quicker it freezes.