|
Classic
Cook Books
< last page | next page >
page 225
FJORTONDE AFDELNINGEN.
Part Fourteen.
CUSTARDS, CREAMS AND ICES.
Remarks. The successfull preparation of these delicacies is a matter of
considerable care and attention and the following condensed directions are
necessary:
A custard-kettle is almost indispensible, but one may be improvised by setting a
tin pail within a kettle or sauce-pan; it is made of blocked tin or tinned iron,
one within the other, forming a water bath. Gelatine used for creams should be
soaked for an hour or so in a little cold water or milk set in a warm place; a
bowl set in the top of a tea kettle will be most convenient. Use it by pouring
in the hot custard just after removing from the
< last page | next page >
Classic
Cook Books
|
