CHAPTER XI.
CREAMS, CUSTARDS, AND CHEESE-CAKES.
CREAMS .-- Creams may be divided into two classes--whipped cream, flavoured in a variety of ways, and the solid moulds of cream, which when turned out look extremely elegant, but which when tasted are somewhat disappointing.
These latter moulds owe their firmness and consistency to the addition of isinglass, and, as this substance is not allowed in vegetarian cookery, we shall be able to dispense with cream served in this form, nor are we losers by so doing.

The ordinary mould of cream is too apt to taste like spongy liver, and, so far as palate is concerned, is incomparably inferior to the more delicate whipped creams.

Just in the same way a good rich custard made with yolks of eggs is spoilt by being turned into a solid custard by the addition of gelatine.

In order to have good whipped cream, the first essential is to obtain pure cream.

This greatly depends upon the neighbourhood in which we live.