Swiss Cream Recipe ingredients

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