, put them on a hot dish, and serve. If the meat is
baked, the pudding may at once be placed under it, resting the former on
a small three-cornered stand.

_Time_.--1-1/2 hour. _Average cost_, 7d.

_Sufficient_ for 5 or 6 persons. _Seasonable_ at any time.

[Illustration]

[Illustration]

CHAPTER XXVIII.

GENERAL OBSERVATIONS ON CREAMS, JELLIES, SOUFFLES, OMELETS, & SWEET
DISHES.

1385. CREAMS.--The yellowish-white, opaque fluid, smooth and unctuous to
the touch, which separates itself from new milk, and forms a layer on
its surface, when removed by skimming, is employed in a variety of
culinary preparations. The analyses of the contents of cream have been
decided to be, in 100 parts--butter, 3.5; curd, or matter of cheese,
3.5; whey, 92.0. That cream contains an oil, is evinced by its staining
clothes in the manner of oil; and when boiled for some time, a little
oil floats upon the surface. The thick animal oil which it contains, the
well-known _butter_, is separated only by agitation, as in the common
process of _churning_, and the cheesy matter remains blended with the
whey in the state of _buttermilk_. Of the several kinds of cream, the
principal are the Devonshire and Dutch clotted creams, the Costorphin
cream, and the Scotch sour cream. The Devonshire cream is produced by
nearly boiling the milk in shallow tin vessels over a charcoal fire, and
kept in that state until the whole of the cream is thrown up. It is used
for eating with fruits and tarts. The cream from Costorphin, a village
of that name near Edinburgh, is accelerated in its separation from three
or four days' old milk, by a certain degree of heat; and the Dutch
clotted cream--a coagulated mass in which a spoon will stand upright--is
manufactured from fresh-drawn milk, which is put into a pan, and stirred
with a spoon two or three times a day, to prevent the cream from
separating from the milk. The Scotch "sour cream" is a misnomer; for it
is a material produced without cream. A small tub filled with skimmed
milk is put into a larger one, containing hot water, and after remaining
there all night, the thin milk (called _wigg_) is drawn off, and the
remainder of the contents of the smaller vessel is "sour cream."

1386. JELLIES are not the nourishing food they were at one time
considered to be, and many eminent physicians are of opinion that they
are less digestible than the flesh, or muscular part of animals; still,
when acidulated with