he cream, cover the form and set in a
vessel of hot water; let it boil slowly for an hour; remove it from
the fire and set aside to cool; when ready to serve turn the cream
onto a dish, garnish with fancy cake and send whipped cream a la
vanilla to table with it.

125. +Vienna Orange Cream.+-- Soak 1 ounce gelatine in 1/2 cup cold
water 15 minutes, add 1/2 cup boiling water and stir over the fire
till dissolved; stir the yolks of 12 eggs with 12 tablespoonfuls
sugar to a cream; add by degrees the juice of 8 oranges and 3
lemons, and lastly the gelatine; continue stirring until it begins
to thicken; then add the whites, beaten to a stiff froth; rinse out
a mould with cold water and sprinkle with sugar, pour in the cream
and set it on ice for 2 hours.

126. +Vienna Lemon Cream.+-- Stir the yolks of 10 eggs with 1 cup
sugar to a cream; add the juice of 4 lemons and the grated rind of 1/2
a one; lay 12 sheets of gelatine in cold water for 10 minutes, press
out and dissolve it in 1/2 cup boiling water; add it by degrees to the
cream and continue stirring till it begins to thicken; then add the
whites, beaten to a stiff froth; rinse out a form with cold water
and sprinkle with sugar, turn in the cream and set on ice till firm.

127. +Milk Cream.+-- Soak 1 ounce gelatine in 1 cup of milk; place a
saucepan with 3 cups milk, 3/4 cup sugar, 1-1/2 teaspoonfuls vanilla and
the yolks of 6 eggs in a vessel of boiling water and stir with an
egg beater till nearly boiling; remove from the fire, add the
gelatine and stir till it becomes cold and begins to thicken; then
add the whites, beaten to a stiff froth, turn the cream into a form
and set on ice till firm; serve with cold pineapple or strawberry
sauce; the form should be rinsed with cold water and sprinkled with
sugar before the cream is put in.

128. +Russian Cream.+-- Stir the yolks of 9 eggs with 9
tablespoonfuls sugar for 1/2 hour; add the juice and grated rind of 1
lemon and 1/2 pint best rum; lay 5 sheets of gelatine for 5 minutes in
cold water, press out and put it in 1/2 cup boiling water; stir until
dissolved; then mix it by degrees, stirring constantly, with the
above mixture; when it begins to thicken add the whites, beaten to a
stiff froth, rinse out a mould with cold water, sprinkle with sugar,
fill in the cream and set in a cool place till firm.

129. +Sabayon of Oranges.+-- Soak 12 sheets of gelatine in cold water
for 10 minutes; in the meantime put the juice o