Nashville union and American. [volume] (Nashville, Tenn.) 1868-1875, 1871-03-10
FORTHE HOUSEWIVES.


ORANGE CREAM--Pare the rind of an
orange very thin, and squeeze the Juice
of four oranges, and put it, with the peel,
into a saucepan with one pint of water,
eight ounces of sugar, and the whites of
five eggs, well beaten. Mix all together,
place it over slow fire, stir it in one di-
rection until it looks thick and white,
strain it through gauze sieve, and stir it
till cold. Beat the yolks of the five eggs
very thoroughly, and add them to the
contents of the saucepan, with some
cream. Stir all together over the fire till
ready to boil, pour it into basin, and
again stir it till quite cold before putting
it into glasses.
Snow CREAM.-Put in stewpan four
ounces of ground rice, two ounces of
sugar, a few drops of the essence of
almonds, OF any other essence you choose,
with two ounces of fresh butter. Add
quart of milk, boil from fifteen to twenty
minutes, till it forms smooth substance,
though not too thick; then pour into q
mould previously buttered, and serve
when cold and well set. If the mould
be dipped in warm water, the cream will
turn out like jelly. If no mould, put
either in cups or pie-dish. The rice
had better be done little too much than
under.
VELVET CREAM.-To a pint of cream
put very little sugar, keep stirring it
over the fire till the sugar is dissolved,
and then take it off; but keep on stirring
it till it is about the warmth of new milk,
after which pour it through fine coland-
er into dish containing three spoonsful
of lemon or orange juice, little grated
peel, and little fruit msrmalade, chopped
small, with two spoonsful of white wine
This should be prepared the evening be-
fore it is wanted.
CHOCOLATE CREAMs.-Take fresh milk
enough to fill twelve glasses, and boil
with it two ounces of grated chocolate
and six ounces of white sugar; then beat
the yelks Of six eggs, to which add slowly
the chocolate milk, turning slowly one
way. Flavor with vanilla boiled in milk.
When quite mixed, fill your cups and
place in water and boil for an hour.
Serve when cold.
APPLE CREAM.-Boil twelve apples in
water till soft, take off the peel and press
the pulp through hair sieve upon half a
pound of pounded sugar; whip the whites
of two eggs, add them to the apples, and
beat all together till it becomes very stiff
and looks quite white. Serve it heaped
up on dish.
ITALIAN CREAM-Take one pint of
cream and half pint of milk, make it
hot, sweetening it to taste, and flavor
ing it with lemon-peeL. Beat up the yelks
of eight eggs, beat up all together, and
set it over slow fire to thicken. Have
ready an ounce of isinglass, melted and
strained, which add to the cream Whip
it well, and pour it into the mould.
SPANISH CRRAM-Hslf pint of cream,
same of new milk, three ounces of rice
-four, tablespoonful of peach or orange
flower water; sweeten it to taste. Boil till
it is stiff, stirring it constantly, and when
it will leave the side of the pan, put it
into mould which has first been put in
cold water.
SCoTCH CREAM Put TO a quart of
cream the whites of three eggs well
beaten, a teaspoonful of sweet wine, su-
gar to taste, and q bit of lemon peel; whip
it TO froth, remove the peel, and serve in
dish.
CALIFORNIAN CREAM.-The whites of
two eggs, two spoonfuls of loaf-sugar,
two of raspberry jam, two of current
jelly, all to be beaten together with
silver spoon till so thick that the spoon
will stand upright in it.
FRENCH CREAM.-Hslf an ounce Of gel
atine, soaked in cup of light wine, let
it boil over the fire, then stir in one pint
of sweet cream. Let it nearly boil again,
sweeten to your taste, and cool in a
mould. To be eaten with cream. To be
made the day before using.