CREAM - Defined, Varieties and Recipes
CREAM—Spelled by the French "creme" it is the oleaginous part of milk, and forms the most delicate soups, sauces, custards, creams, ices russes, souffles, cheeses and pastries. In general hotel routine, the cook uses the word' cream. when little or no cream a t all is used and with the following recipes such " creams ' will predominate.
CREAM SAUCE—Boiling milk, melted mater in a saucepan with as much flour as it will take up, stirred together, gradually moistened while stirring with the boiling milk, seasoned with salt, red pepper, nutmeg, and lastly, when removing from the fire, the juice of a lemon is added, strained through a fine strainer, and some pure cream then mixed in.
BÉCHAMEL SAUCE—Boiling chicken broth flavored with the liquor from canned mushrooms, flour and butter mixed, moistened gradually with the boiling liquor while stirring, seasoned with red pepper, salt, lemon juice and nutmeg, strained through a fine strainer, one fourth of its bulk of pure cream then added.
CREAM FRITTERS—Boiling milk with a small piece of butter, sweetened to taste, thickened with corn starch mixed with cream, allowed to boil up again, then further thickened with a liaison of egg yolks and cream, removed from the fire, flavored, turned into a wet pan, allowed to become cold and firm, then cut into shapes, double breaded, fried, served with the following cream sauce.
CREAM SAUCE—Two thirds milk and one third cream mixed and sweetened, brought to the boil, then thickened to the consistency of double cream with a little corn starch moistened with cream and egg yolks, strained, finished with a glass of Madèira wine.
CREAM PUFFS—Choux paste (see recipe) piped into dome shapes on a baking sheet, baked, hole then made in side and filled with a cream, made as given for "cream fritters" above, but softer.
WHIPPED CREAM—Good, heavy cold cream whipped till it stands like beaten whites of eggs; used for beverages, desserts, as an accompaniment to shortcake, etc.
BAVARIAN CREAM — The whipped cream above, when firm is sweetened and flavored, then melted gelatine at the rate of two ounces to the gallon is worked in quickly, rapidly poured into molds, shook level, set in ice box till firm, turned out on a dish; served either plain, or with cake, fruit, compotes, etc.
BAVARIAN CREAM—May also be made with an equal quantity of the "cream fritter" mixture above and the preceding recipe. The ends and sides of the molds may be previously decorated with fruits, and the ornamental top of the mold with plain sweetened cream flavored and colored, set with gelatine; also the cream before being poured into the molds may have candied peels, seedless raisins, pistachio nuts, almonds, marmalades, stewed and fresh fruits, pieces of wine jelly, etc. stirred in. The flavorings used are different syrups, liqueurs, essences, etc; also coffee, tea and chocolate.
ICE CREAM—There are two ways of making it, the best being made of pure cream sweetened and flavored, then strained into a freezer and frozen. The other way is to boil milk and sugar, thicken it with a liaison of egg yolks and cream, or cornstarch, then with eggs, or milk and eggs, thus forming a frozen custard (but which is called ice cream); again, others thicken or stiffen boiling milk with gelatine, Irish moss, etc., then flavor and freeze. . . All the different kinds of ice cream seen on " bills of fare" have either of the foregoing as a basis, the flavors, colors, shapes, etc. given afterwards.
CREAM OF TARTAR—A most valuable ingredient of baking powders. It is also, for feverish people, one of the most perfect of blood coolers when made into a drink as follows: Grate the rinds of three lemons and add the juice of them to a cupful of granulated sugar and three dessert spoonfuls of cream of tartar; on this pour three quarts of boiling water, allow to cool, strain, and it is ready for drinking.