. The original Appledore cook book : containing practical receipts for plain and rich cooking . ent to the ready to dish them, just loosen them at the sides, andturn out on a flat dishe Have the cream ice-cold when youbegin to whip it; it is a good plan to put a lump of ice intothe cream while you are whipping it. The directions being so long, may make it appear to be along and hard process; but it is not so, for it is easily andquickly made^ The whip-churn you can get made at yourtinmans for a trifle, and as it will befound necessary to have one to makemany of these dishes I give b
. The original Appledore cook book : containing practical receipts for plain and rich cooking . ent to the ready to dish them, just loosen them at the sides, andturn out on a flat dishe Have the cream ice-cold when youbegin to whip it; it is a good plan to put a lump of ice intothe cream while you are whipping it. The directions being so long, may make it appear to be along and hard process; but it is not so, for it is easily andquickly made^ The whip-churn you can get made at yourtinmans for a trifle, and as it will befound necessary to have one to makemany of these dishes I give below di-rections for making it» A, is a hollow cylinder of tin, perforated inthe bottom and upon the sides, as repre-sented. B, handle. C, dash of tin, and perforated like the bottomof the cylinder. D, cover, fitting close upon the upper end ofthe cylinder. Have the cyhnder threeinches in diameter and ten inches inheight; the dash two and three quarters inches in diameter, and the handle thirteen inches long. To be madeof block tin. With care this will last in a private family fifty DESSERTS. 179 Note. — The whip-churn, for making Charlotte Russe and creams,can be procured of Lewis & Conger, 130 and 132 West 42nd Street,New York, and of F. A. Walker & Co., S^ and 85 Cornhill, Boston,Mass. Holland Cream. Make the same as Charlotte Russe, omitting the cake andvanilla. Flavor with half a wine-glass of Holland gin. Shapein blanc-mange moulds, Iiemon Cream. The grated rind of one and the juice of two lemons, apint of water, one pint of sugar, six eggs. Beat the whitesof the eggs and the lemon together, then add the water;let this stand one hour; then stir in the pint of sugar andthe yolks of the six eggs, and place over a gentle fireuntil it thickens. S^ir contmually. When it is thick, setone side until it is cool enough to tAirn into glasses; thenfill the glasses, and set where they will get very cold. Velvet Cream. Make the same as Charlotte Russe, omitting the cakeand
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Keywords: ., bookcentury1800, bookdecade1880, booksubjectcooking, bookyear1881
