Vienna Cream Creme A La Vienne

Put into a stewpan one and a half pints of new milk, two bayleaves, three ounces of castor sugar, and a pinch of ground cinnamon; bring this to the boil, then mix into it four ounces of Marshall's Creme de Riz that has been mixed with four tablespoonfuls of orange-flower water, stir altogether over the fire till boiling, simmer for a few minutes, tammy and divide into two parts; colour one part with a few drops of Marshall's Liquid Carmine to make it a pale salmon colour, and leave the other plain. Take a silver or glass dish, pour in it a layer of the red mixture about one inch thick, spread over this a layer of the chocolate puree, as below, arrange on this a layer of the white, then another layer of the chocolate puree; form a pretty border round the dish with cream, prepared as below, using a forcing bag and large rose pipe for the purpose, and arrange a rose design with the same cream in the centre of the border; garnish here and there with small uncrystallised cherries and strips of angelica, and serve for a sweet for dinner or luncheon or for any cold collation.

Chocolate Puree For Vienna Cream

Put a quarter of a pound of finely-cut-up vanilla chocolate into a stewpan with half a pint of hot water and two ounces of Marshall's Icing Sugar; bring this to the boil; then stir into it half an ounce of Brown and Poison's Corn Flour that has been mixed till smooth with a little cold water; stir again till it boils, strain, and use when cooling.

Cream For Garnish For Vienna Cream

Take half a pint or cream, and whip it till very stiff, sweeten with one and a half ounces of castor sugar, flavour with a few drops of vanilla essence, sprinkle in a few drops of carmine, draw a fork through it so as to give it a mottled appearance, put it into a forcing bag with a large rose pipe and use.

Pompadour Cream Creme A La Pompadour

Put into a stewpan half a pint of new milk with the finely-chopped peel of a lemon and two ounces of castor sugar; bring this to the boil; then stir into it two and a half ounces of Marshall's Creme de Riz, and simmer it for a few minutes; then stir into it half a pint of double cream, one ounce of preserved ginger that is cut up into tiny dice shapes, as much ground ginger as will cover a threepenny-piece, a few drops of vanilla essence, and one ounce of dried cherries cut into dice shapes; pour the mixture into a glass or silver dish, and leave it till cold; then ornament the top with the cream, prepared as below, sprinkle over it here and there a few crystallised rose-leaves, place it on a dish on a fancy paper, and serve for a sweet for dinner or luncheon.

Cream For Garnishing Pompadour Cream

Whip half a pint of double cream till stiff, sprinkle in a little ground ginger, one and a half ounces of castor sugar, and a few drops of vanilla essence; colour part of the cream with a few drops of sap green and leave the other part plain, place both in one forcing bag with a large rose pipe, and use as directed above.