Swiss Cream Recipe

Instructions

1. Crumble a quarter of a pound of macaroons and 2 or 3 penny sponge cakes, or use a mixture of macaroons and ratafias.
2. Lay the crumbs in a glass dish.
3. Pour over them a glassful of sherry, and spread a spoonful or two of jam upon them.
4. If a plain dish is required, the sherry or the jam, or both, may be omitted.
5. Simmer the thin rind of half a lemon, or a little piece of vanilla, in half a cup of milk till it is pleasantly flavored.
6. Add a pint of cream and as much sugar as will sweeten it pleasantly.
7. Mix a tablespoon of corn flour smoothly with a little cold milk, and add this gradually to the rest.
8. Stir the mixture over a gentle fire till it boils; pour it out, and stir it again till it is almost cold.
9. Add the juice of a lemon, and pour the cream over the cakes in the dish.
10. Ornament the top with bright-colored jelly or jam, or with strips of angelica.
11. If liked, 2 tablespoons of arrowroot may be substituted for the corn flour, or a tablespoon of flour even may be used.
12. The cream should stand in a cool place three or four hours before it is wanted.

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