497. Creme Neapolitan

Sweeten a pint of double cream; add a teaspoon of vanilla and beat stiff. Peel and cut into pieces a pound of peaches, apricots or figs, or use canned pineapple, cut up. Soften a package of gelatine in very little milk, dissolve it in a double boiler, cool, and add it to the cream, mixing well. Arrange a layer of sweetened fruit in a wet mould, pour over a layer of the cream; then one of sweetened berries and more cream, and repeat until the mould is full with the cream on top. Chill on ice. Turn out on a platter and serve with cream.

498. Creme De Pistache - Italian

Chop fine a quarter of a pound each of blanched almonds and pistachio nuts; then pound in a mortar until smooth, adding a little egg-white or almond essence, from time to time, to prevent oiling. Mix with a pint of thin cream, in which a dessert spoon of cornstarch has been dissolved. Sweeten well and add two well-beaten yolks and cook in a double boiler, stirring, until it thickens, like custard, taking care not to let it boil. Turn into a glass dish, garnish with strips of pistachio nuts and chill.

499. Creme De Riz - French

Wash a cup of rice well and place in a double boiler. Cover for an inch with one-third water and two-thirds milk brought to the boiling point. Add a piece of vanilla bean which remove after ten minutes. When the rice is tender and has absorbed the liquid, pile as lightly as possible in a ring or oval on a platter and chill. Sweeten and whip a pint of double cream, flavor with sherry and chill also. Before serving pour the cream in the center and sprinkle the rice plentifully with chopped, candied fruits or bits of bright jelly or preserves, from which the syrup has been drained. Serve very cold.

500. Cuban Pudding

Grate the meat of a cocoanut, after peeling off the brown skin, and mix with an equal amount of sponge cake crumbs. Pour over it two cups of hot cream and, when liquid has been absorbed, add four well beaten eggs. Sweeten well, pour into a buttered pudding mould, which place in a pan of hot water and bake until firm. Serve with a hot fruit sauce.

501. Danish Brown Betty

Grate half a loaf of stale pumpernickel, and saute the crumbs in half a cup of butter for a few moments. Have ready a pint of rich thick apple sauce flavored. Spread a thick layer of the crumbs in a pudding dish, cover with the sauce and repeat until the dish is full with the crumbs on top. Bake in a moderate oven for half an hour, then cool. Whip a gill of double cream until stiff, sweeten it, flavor with rum or sherry, pile it up on the pudding and serve.

502. Danish Pudding

Soak a cup of sago or pearl tapioca in a quart of water for several hours; then boil until clear. Add a glass of tart jelly or a pint of stewed rhubarb. Sweeten to taste and pour into a glass dish. Serve cold with whipped cream.

503. Devonshire Cream - English

Strain a gallon of very fresh and rich milk into an enameled milk pan, about five inches deep. Let it stand for twelve hours in summer, or twenty-four hours in winter; then place the pan on a cool part of the stove and heat very slowly to from 170 to 190 degrees - it should take about twenty minutes. A popular test of the right degree of heat having been reached is the division of the cream, forming a ring on the surface of the milk. Let it stand in a cool place for twenty-four hours in winter, or half that time in summer; then skim the cream and keep in a stone crock.