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Classic
Cook Books
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page 87
ROCK CREAM.
Boil one cup rice in a custard-kettle in sweet milk until soft, add two
table-spoons loaf sugar, a salt-spoon salt; pour into a dish and place on it
lumps of jelly; beat the whites of five eggs and three table-spoons pulverized
sugar to a stiff froth, flavor to taste, add one table-spoon rich cream, and
drop the mixture on the rice.--Miss Libbie S. Wilcox, Madison.
RICE CREAM.
Boil one pint new milk in a custard-kettle, thicken to the consistency of cream
with rice flour, sweeten and flavor, set in a cool place; dissolve half an ounce
gelatine in half pint cold water, set in a warm place, and when dissolved beat
to a froth with an egg-beater, add the well-beaten whites of two eggs, sweeten
and flavor, pour in mold and place on rice to cool; turn out on dish, and serve
with the rice cream around it.--Miss Alice Trimble.
SPANISH CREAM.
One box Coxe's gelatine dissolved in a pint of cold milk; into two quarts
boiling milk, stir one and a half cups sugar, and the yolks of eight eggs; pour
all upon the dissolved gelatine, stirring well. When cool add half a pint wine,
or flavor with lemon or vanilla, place in dishes and cover with a meringue made
of the beaten whites, the juice of one lemon, and one cup sugar; brown in oven
two minutes and eat ice-cold.--Susan R. Howard, Brooklyn, New York.
TAPIOCA CREAM.
Soak over night two table-spoons tapioca in one-half tea-cup milk (or enough to
cover); bring one quart milk to boiling point; beat well together the yolks of
three eggs, half tea-cup sugar, and one tea-spoon lemon or vanilla for
flavoring, add the tapioca, and stir the whole into the boiling milk, let boil
once, turn into the dish, and immediately spread on the whites. Serve when
cold.--Mrs. R. M. Henderson.
WHIPPED CREAM.
Place cream over ice until thoroughly chilled, and whip with an egg-beater or
whip-churn until it froths. While whipping, place froth on a sieve, and return
to bowl to be re-whipped all that passes
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