New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1890-08-24

after 1t is whipped quarter Of package Of gessins
small half-cupful Of sugar, and two tablespoons a
Maraschino, or II you prefer teaspoon Of vanilla
Mix the sugar lightly with the whipped cream, odd
little salt, pour gill Of boiling water the geatsne
which should meantime have been soaking for two
hours in cold water enough to inst It, When tho
gelstne Is completely dissolved, strain It into the
cream, beating the cream all the while. 1t will re-
quire liberal pint Of cream TO make two quarts Of
whipped cream Beat the cream with an ordinary egg.
whip Of wire II You have not tin cream churn The
little curns that may be bought at 25 cents for beat
ing are Of very little value, but the large churns
which cost about so cents and are made Of tin viii
beat creem much more rapidly than an egg.vhip.
Whatever used for beating, as fast as the fine beaten
froth rises remove 10 from the surface OF the cream
into coander set I'm pan to drain. Continue beat
Ing till no foth rises. There will always be little
liquid cream left In the bottom OF the pan which will
not beat to froth In the country where pure jersey
cream Is used for this purpose 1t Is necessary TO mix
little milk with it, 1t Is rich that 1t viii turn to
butter with the churnIng instead of rising to froth
Cream bought in the city may not be open TO this
objection. although It is sometimes.
As soon as the cream is beaten II should be put in
pan set In icewater and the other ingredients added
TO it, II must be beaten constantly from the bottom
where there will always be little liquid which must b
stirred through the froh When the cream Is so thick
that It will hardly pour, set 1t In the cebox,
where II will rest on and be surrounded by the lee
When it is very firm in the centre. In three or four
hours time, 1t may be turned out on low glass plat
ter TO be served II It Is to be iced spread the icing
over 1t on the glass platter and set II In the icebox
till the icing is firm. Have little extra whipped
cream in bowl swcetened and Favored, and heap IT
in wreath around the Charlotte Russo Just before II
goes on the table.
TO make q burnt almond Charlotte Russo, blanch
and chop q halfponnd OF Jordan almonds Measure
before they are shelled. II should be remembered
that there great many varieties OF almonds In
market; there are the paper shell almonds. which In
flavor are inferior to almost any other that come TO
market the Langnedoc, the Thin shell, the hard shell
or Jordan and the bitter almonds The Jordan almond
is the almond par excellence for all cooking. All
paper and thn-she almonds, from the fact that their
shells do not give them ample protection, are apt to
be stale and dry except when they very fresh from
the tree. When the Jordan almonds are chopped
and are ready 10 be burnt, put half cup
OF granulaed sugar into a bright sheet iron frying
pan stir IL till it is thoroughly melted and brown, add
the almonds aid stir them few moments together.
Turn ont the almonds into bowl, pound them IN
mortar when they cold. add pint OF boiling cream
70 the pounded almonds, and stir thoroughly. Then
stir the whole through a gravy straner Have ready
n quarter OF box OF gelatne stepped In cold waer
for two hours and stir 10 into the boiling cream Add
the yolks Of four eggs half cup OF sugar ana
little salt Let this cook over the fire for two or three
minutes then add quart OF dry whipped cream,
when the custard Is cool. Stir the cream with a
whip from the bottom, 50 as 10 mix IN the irotn
thoroughly with the cusard. The dish containing the
cnstard and cream should be packed in ice while
tley are being beaten together. As soon as the
mixture is thick enough TO just pour turn 1t into the
Charlotte Russo mould and set It away till ready to
serve.