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Classic
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page 195
Clouted Cream.
String four blades of mace on a thread; put them to a gill of new milk, and six
spoonfuls of rose-water; simmer a few minutes; then by degrees stir this liquor
strained into the yolks of two new eggs well beaten. Stir the whole into a quart
of very good cream, and set it over the fire; stir it till hot, but not boiling
hot; pour it into a deep dish, and let it stand twenty-four hours. Serve it in a
cream dish, to eat with fruits. Many people prefer it without any flavour but
that of cream; in which case use a quart of new milk and the cream, or do it as
the Devonshire scalded cream.
When done enough, a round mark will appear on the surface of the cream, the size
of the bottom of the pan it is done in, which in the country they call the ring;
and when that is seen, remove the pan from the fire.
A Froth to set on Cream, Custard, or Trifle, which looks and eats well.
Sweeten half a pound of the pulp of damsons, or any other sort of scalded fruit,
put to it the whites of four eggs beaten, and beat the pulp with them until it
will stand as high as you choose; and being put on the cream, with a spoon,
it will take any form; it should be rough, to imitate a rock.
A Carmel Cover for Sweetmeats.
Dissolve eight ounces of double-refined sugar in three or four spoonfuls of
water, and three or four drops of lemon-juice; then put it into a copper
untinned skillet; when it boils to be thick, dip the handle of a spoon in it,
and put that into a pint-basin of water, squeeze the sugar from the spoon into
it, and so on till you have all the sugar. Take a bit out of the water, and if
it snaps, and is brittle when cold, it is done enough; but only let it be three
parts cold, when pour the water from the sugar, and having a copper form oiled
well, run the sugar on it, in the manner of a maze, and when cold you may put it
on the dish it is to cover; but if on trial the sugar is not brittle, pour off
the water, and return it into the
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