|
Classic
Cook Books
< last page | next page >
page 299
N.--Various Cold Sweet Dishes,
SUCH AS
Puddings, Blanc=manges, Whipped Cream, Fruit Sauces, and Wine=, Milk= and Fruit
Ices.
1. General Directions. Clean utensils are absolutely essential; the best kinds
are deep enameled or tin kettles.
When finely grated almonds are required they should be prepared on an almond
grater or pounded in a mortar.
As creams are apt to curdle very easily the following hints should be regarded;
They should be whipped at the start but as soon as they become warm the beating
should become more rapid and continue without interruption until just before
they commence to boil, but they should not boil unless plenty of flour has been
mixed with the eggs. Then put them into a tureen or deep porcelain dish and whip
for a little while longer until cool.
Before jellies, puddings, etc., are held in hot water to loosen them from the
mould, press the finders around the edges, by which means you can easily
determine whether it is necessary to warm the mould.
The jellies should never be dissolved in milk, but always in water or wine, much
less can they be boiled in milk without curdling. In order to prevent curdling
the jellies should be added to the cooled mass, either beating or stirring them,
the milk should not be boiled
< last page | next page >
Classic
Cook Books
|
