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Classic
Cook Books
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page 104
Whips.
Grate the peel of a lemon in a pint of cream, sweeten it with loaf sugar, and
whip it well; beat the whites of three eggs and mix with it; put apple jelly,
seasoned with lemon, in the bottom of your glasses, and as the froth rises put
it on the top of the jelly.
Trifle.
Put slices of sponge cake or Naples biscuit in the bottom of a deep glass dish;
on this put slices of preserved citron, or apples preserved with lemon; pour
over this a boiled custard, and on the top put a whip made by the foregoing
receipt.
Floating Island.
Beat the whites of five eggs till the beater will stand up in them; then add, a
little at a time, four spoonsful of powdered loaf-sugar, and currant jelly, or
preserved syrup of any kind; put rich milk in the bottom of a glass, or china
bowl, and put the island on the top. In making floating island, you should allow
the whites of six eggs to six persons. You can have very good custards at the
same time with the yelks of the eggs.
Apple Float.
To a quart of apples, slightly stewed and well mashed, put the whites of three
eggs, well beaten, and four table-spoons heaping full of loaf sugar, beat them
together for fifteen minutes, and eat with rich milk and nutmeg.
Carrageen or Irish Moss Blancmange.
Wash in three waters half an ounce of Carrageen moss; drain and put it in two
quarts of new milk, let
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Classic
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