CREAMS MAKE PRETTY SUPPER DISHES!

Sun (Auckland), Volume III, Issue 793, 14 October 1929, Page 5

CREAMS MAKE PRETTY SUPPER DISHES!

Creams make delicious cold supper dishes, served alone on with fruit. Here are some unusual recipes: Boil a quart of cream or evaporated milk and put it to cool; make some very strong coffee and put this also to cool, having sweetened it with sugar-candy. Boil half an ounce of isinglass in a little water. Put the coffee and cream into a deep pan, with a glass of sherry, whisk it up and, when it begins to get thick, add ! the isinglass. Continue to whisk; | when quite thick, fill the cups or mould, and leave to set. Chocolate may be used instead of coffee, and will make the creams much richer.

Italian Cream To a pint of rich milk add fine white sugar to sweeten, the thinly pared rind of a large lemon, a small piece of cinnamon, and three-quarters of an ounce of isinglass. Put all these ingredients into a lined saucepan and boil till the isinglass is perfectly dissolved. Beat the yolks of four eggs in a large basin, and strain the flavoured milk, while hot, on to them, stirring rapidly all the time; continue to stir till the mixture is nearly cold. Before putting it into

the mould, add a dessertspoonful of strained lemon juice. Turn out wheu quite cold. Caledonian Cream Two ounces of raspberry jam or jelly-, two ounces of red currant jelly, two ounces of sit'ted loaf sugar, and the whites of two eggs. Put these into a bowl, and beat with a spoon for three-quarters of an hour. Set in a mould, or iu small glasses. French Custard Flavour a quart of milk with half the thinly pared rind of a small lemon, aud sweeten to taste. Boil it and let it become quite cold; then blend with it three dessertspoonsful of fine flour and two well-beaten eggs. Simmer till of a proper thickness, stirring the whole time. Pour into cups, and grate a little nutmeg on top of each.