Custards, Creams, and Other Desserts

In making creams for desserts, one unfailing rule must be observed. In making a Cream to serve six or eight persons, use either a half box of prepared gelatine, or half a pint of home-made gelatine. The latter, if properly made, is always the best, as well as the most economical. The gelatine must be soaked for about half an hour before using in water just sufficient to cover. This is for the purpose of softening it. Or it may be moistened with a little Sherry or Madeira Wine. This is according to the taste and the usages of the family. The Cream must always be whipped, the yolks of the eggs must be beaten separately from the whites, and the whites of the eggs must be beaten to a stiff froth. In using flavoring Extracts, select, according to taste, Essence of Vanilla, Lemon, Pineapple, Almonds, Aromatic Roses, Orange Flower Water, etc.