New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1880-01-25
llSSERIS.
DESSERTS.
JELLILs. CREAMS AND OTHER DAINllEs.
Eou me W,rEiy tribune

From The Wsrkiy lrioune
LIGHT DESSERT makes less demand on tie di
pestivc functions than . heavy one aud many Il
dyspcptic or brain worker who feels compelled 10
decline puddings and pies Is glad Of delicious
cream 10 leave pleasant farcv oil taste on the pal
aie Thcse hph desserts are especially grateful IN
warm weather and thcy involve less time and labor
in the making than the heavier dessert dishes. We
take for granted that orr rural readers certainly
nave al the cream and eggs they care 10 use Tor
their own tables aud thee form the t0uudat ou o
the various deserts spoken OF below. Gciatine
may bc made at ANY farm house where calves are
IN sod and consumed. IL may be- bought 30 pick
AGES Of almost any grocer. The following method
81 making calls loot jelly is condensed from ram
catclh:
ColCs Got jcLg Split four calls feet break Up
the bones and put the whole into gallon SIZED
stew rot IN with cold water md SCI il or the fire
10 boil remove tie scum as il rises go thrsurlace
and when the stock las been thoroughly SKINNED.
yet II by the side of the fire ana continue gently
boiling u for five hours Strain through a SIEVE and
SET n in cool place till firm. Then scrHpr al the
fat from the surface and wash away with boiling
water any that remains the jelly viii no. be clear
vipe with "A clean cloth aud melt IN dish over the
fire. Pit with IL Two pounds of sugar, In" rlnd oil
four lemons the juice OF eight whip SIX whites ana
two whole eggs together. with half pint If spring
water; throw tins IN with the stock. and
vhisk the whole together. until it is on
the point of boiling then add tho Juice
of another lemon and a little spring wafer
continne gently simmcring by the side of the trc
for about ten minutes longer Then strain through
the Jelly bag and when 1t has run through per
ectly bright let it be kept in cool place to be used
~ occasion may require. This may be used Tor
making all kinds of elics It will only DO necessary
81 tn IA "A
pint of the filtered juice of cuTants, raspberres
cherries or Strawberries, or half pint of the clar
fled infusion of peaches, apricots or pneapplcs.
# the housekoeper buys eslatine in packages sho
will find directions accompanying which will guide
her In using 1t.
To trhip cream. Swecten "A bowl of cream with
loaf sugar and favor it to taste set another bowl
near the above with sieve over it; then whip the
cream with wbisk and as it rises IN "a froth, take
# off with n skinner and put il into the sieve TO
drain whip also the cream which drains on, and
when done ornament with lemon raspings. This
cream may be used upon custard or syllabub.
CoGce cream. Roast eight ounces Of Mocha coffee
berries in a small preserving pan over the fire,
stirring constantly with wooden spoon until the
berries assume light brown color; then blow away
the small burnt PARTICLES and throw the roasted
berries into "a stew pan containing pint of boiling
# aside 10 allow the infusion TO draw out the flavor
of the coffee. Next strain this through n napkin
into a stew pan containing eight yoks OF eggs and
twelve ounces of sugar add very small pinch of
salt stir the cream the fire until IL begins to
thcken then quicken the motion of the spoon. and
when the yolks of the eggs sufficiently set strain
the cream into a large basin. Nix half pint of
whipped cream and an ounce and Il half Of clarified
isingass Tor gclatiueD in with this. pour the whole
into a mould ready set in rough ice, and when the
cream has become firm, dip the mould IN warm
water and turn the cream out on its dish.
Chocolate cream. Craze eight ounces OF vanilla
chocolate into stew pan with eight ounces Of
sugar. eight yolks Of eggs and pint Of cream stir
over the fire until 1t begins to thicken, and the
yolks of the eggs are set but not curdlcd; strain
with pressure INTO basin; add half pint of
whipped cream and an ounce and half OF clarified
isinglass mix all well together and pour into
mould previously imbedded in rough ice TO receive
IT.
Floating bland. Swecten pint of thick cream
with white sugar. CRATE IN the peel Of ono lemon
whip it to fr"th pour n pint OF thick cream into