Mrs. Beeton's Book of Household Management/Chapter XXXIII

by Isabella Beeton

COLD SWEETS

 

CHAPTER XXXIII

 

Jellies, Creams, Cold Sweets, Ices, Water Ices, Sorbets, Mousses, Ice Puddings, etc.

Preparation of Moulds.—Moulds, whether intended for creams or jellies, should be thoroughly clean, and when possible rinsed with cold water, before being used. In preparing them for decorated creams, they are usually coated with a thin layer of jelly. To do this quickly and satisfactorily it is necessary that the moulds should be quite dry, perfectly cold, and the jelly on the point of setting when put into the mould, which is turned over and over until thinly, but completely, coated. The decoration is a matter of taste; it may consist of pistachio shredded or finely-chopped, almonds, glacé cherries, etc., and may afford no indication of the composition of the cream. But just as frequently the decoration consists of fancifully cut pieces of the fruit which, reduced to a purée, forms the basis of the cream. This branch of cookery affords almost unlimited scope for display of artistic taste. Success in this direction depends largely on a suitable combination of contrasting or harmonising colours, and the decoration being neat and uniformly disposed. Each section of the mould must be decorated separately, and the decoration fixed firmly by means of a little cool jelly, which must be allowed to set before changing the position of the mould. For this reason the process is a slow one unless the mould meanwhile rests upon and is surrounded by ice. Without this aid the task is almost an impossible one in hot weather.

Gelatine.—Much has been written on the subject of gelatine. Held at one time in high estimation as a food, it was afterwards considered of no value because it could not unaided sustain life. The object of the experiments which ultimately led to this conclusion was to ascertain the relative value of the albuminoids and gelatinoids. Liebig found that animals fed on the latter substance died of starvation; but more recent investigations have discovered that gelatine is a valuable nutrient, for, although its elements lack the life-sustaining properties of the albuminoids, they may to a large extent replace these nitrogenous bodies in many constructive processes of the body. Hence, gelatine is now regarded as an albumen economiser or albumen-sparing food.

The gelatine of commerce is prepared from the bones, etc., of animals and certain other substances. It is obtainable in sheets, strips, and powder, and the best qualities are almost entirely free from any unpleasant taste. Of the three forms in which it is sold, the sheet or leaf gelatine is to be preferred, as it dissolves more readily, but the packet gelatine may be substituted for leaf gelatine in all the following recipes. However, when doing so, rather less than the stated quantity must be used, and two or three hours' soaking should be allowed. It is always best to soak the gelatine first, and then stir it in a small saucepan by the side of the fire in a very small quantity of water until dissolved. Gelatine varies considerably in strength, therefore it is impossible to state EXACTLY how much will stiffen a given amount of liquid under varying conditions. A little more is required in summer than in winter, and when the cream or jelly is to be put into one large mould instead of several small moulds; but at all times it should be sparingly used, for an over-stiffened cream or jelly is almost uneatable.

Jellies.—Jellies may be described as solutions of gelatine in water, with wine, fruit, and other additions, and their clear, brilliant transparency one of their chief recommendations. However, jellies of this class do not comprise the whole list, for in addition there are the opaque nourishing milk and egg jellies, and also those made of apples and other fruit. Calf's foot jelly, which is stiffened by the gelatine extracted from the feet by boiling, has the advantage of being perfectly pure, but it is not more nourishing than the jelly made from bought gelatine. When nourishing jelly is required, it is better made from good veal stock. For ordinary garnishing and masking purposes, jelly made from leaf gelatine is more frequently employed than that made from meat. A plain lemon jelly answers admirably for coating the moulds for creams; and variously coloured and flavoured, it forms the basis of many other jellies. By adding a little gold and silver leaf or a few drops of yellow, red, or green vegetable colouring matter, considerable variety may be introduced at small cost. Pleasing effects may be produced by filling the projecting divisions of a mould with gold, silver, or coloured jelly, and the body of the mould with jelly that differs either in colour or character. Of course the colours must be blended artistically; bright-coloured creams, like strawberry, should be very simply decorated; and the creamy-white of the almond or the delicate green of the pistachio nut, imbedded in the amber-hued jelly with which the mould is lined, contrast favourably with chocolate, as also does finely flaked gold leaf.

To Clear Jelly.—The agent employed for this purpose is albumen, of which substance the white of egg is largely composed. The shells and lightly-beaten whites of eggs are added to the water, wine, etc., when cold, the whole being continuously whisked while coming to the boil. At a temperature of 160° F., the albumen coagulates, and as the hardened particles rise to the surface they entangle and carry with them all the insoluble substances with which they come in contact; this forms the scum and the filtering medium, through which the jelly must be afterwards passed and repassed until clear. The jelly should always be allowed to simmer for a short time after it reaches boiling point, but it must on no account be whipped, stirred, or otherwise disturbed. A little lemon-juice or any other acid assists in the coagulation of the albumen.

Straining Jelly.—For this purpose a jelly-stand and bag are desirable but not indispensable, for an inverted chair and a clean linen cloth may be made to do duty instead. Whichever is used, it must be previously scalded to prevent the jelly setting while running through; and on a cold day, when the jelly runs through slowly, it is advisable to place a basin of hot water in the midst of it to keep it warm. The jelly-bag or cloth must never be squeezed, as a very slight pressure will force through the particles of scum, and thus make the jelly cloudy.

Creams.—The term cream is used to describe compounds of cream and fruit, fruit-purée, etc., or custards, variously flavoured, stiffened with gelatine, and more or less elaborately decorated. For this purpose double cream is required, that is, cream skimmed off milk that has stood for 24 hours instead of 12, or been well drained from the milk after being separated. Cream is more quickly whipped to a stiff froth when cold, and the air introduced by whipping should be as cold as possible. The process should not be continued one moment after the proper degree of stiffness is obtained; great care being needed in this respect in warm weather, when the cream, if over-whipped, is apt to turn rather quickly to butter. Apart from the manipulation of the cream, an important factor in all preparations of this description of which it forms a part, there are one or two points which need careful attention. The gelatine, dissolved in a little water, must be added at a certain temperature, for if it be too hot it causes the cream to lose some of its lightness; if too cold, it sets in small hard lumps instead of being intimately mixed with the whole. And again, after the gelatine is added, the cream preparation must be stirred until on the point of setting, more particularly so when it contains fruit, almonds, pistachios etc., which would otherwise sink to the bottom of the mould. On the other hand, if the mixture is allowed to become too cold, it does not take the shape of the mould. It available, the mould should stand in an ice cave or on ice until the cream sets firmly. When creams have to set without this aid, they should be made the day before, and kept in a cold place until required.

To Unmould Jellies and Creams.—It is much better to dip the mould once into hot water than 3 or 4 times into lukewarm water; and as the whole is immersed it is necessary that the top of the jelly or cream should be afterwards dried with a clean cloth. One sharp "up and down" jerk will instantly detach the mould of cream or jelly, which should at once be placed on a cold dish, the hand being gently withdrawn. In turning out a border mould too large to be covered by the hand, the dish and mould together may be shaken sharply up and down until the border is detached.

Sweets of this description are usually garnished with a macédoine of fruit, whipped cream, or jelly. As a rule the jelly is chopped, and the more coarsely the better is the effect, for large pieces reflect the light, whereas finely-chopped jelly has a slightly opaque appearance.

Freezing Machines.—Recent years have introduced a variety of machines for making ices, but the ordinary old-fashioned pewter freezing pot still holds its own, and deservedly so, for it is reliable and satisfactory in every way, although its use entails a little more labour on the operator, and the process is slower than with the newly-invented machines. Except in the case of soufflés, a pewter pot and pewter mould for freezing should always be used; neither copper nor tin should come in contact with the ice. Nearly all the machines in present use are supplied with an outer compartment constructed to hold the ice and salt, and an inner receptacle in which the mixture to be frozen is placed, and revolved by means of a handle.

Freezing Mixture.—The materials usually employed for this purpose are ice and coarse salt, or freezing salt, the correct proportions being 1 lb. of salt to 7 or 8 lb. of ice. More salt than this is often added with a view to making the mixture freeze more quickly, which it does for a short time, but the large proportion of salt causes the ice to speedily melt, and the freezing operation comes to a standstill unless the ice is frequently renewed. The ice tub or outer compartment of the freezing machine must be filled with alternate layers of crushed ice and salt. A good layer of ice at the bottom of the tub enables the freezing pot to turn more easily and more quickly than if it were placed on the bare wood.

The following mixture may be used for freezing purposes when ice is not procurable: To 2 parts of sulphate of soda add 1 part of muriate of ammonia, and 1 part of nitrate of potash. Each ingredient should be pounded separately in a mortar. 4 ozs. of this mixture added to 1 gallon of water will be found a useful, though somewhat expensive, substitute for ice and salt.

Preparation of Ices.—The mixture to be frozen is placed in the freezing pot or inner receptacle of the freezing machine, and the lid firmly secured. When the vessel has been quickly turned for a short time, a thin coating of ice will have formed on the sides. This must be scraped down with the spatula, and well mixed with the liquid contents, and as soon as another layer has formed it must be dealt with in the same manner. This, and the turning, is continued until the mixture acquires a thick creamy consistency, when it is ready for moulding. To ensure success the following rules should be observed—

1. Avoid putting warm mixtures into the freezing pot, for the heat, penetrating through the metal, would cause the ice to melt.

2. Add sweetening ingredients with discretion; too much sugar or sweet syrup prevents the mixture freezing properly.

3. Avoid, as much as possible, the use of tin and copper utensils; they are apt to spoil both the colour and the flavour of ices.

4. Carefully wipe the lid of the freezer before raising it, so as to prevent any salt getting into the mixture.

Moulding Ices.—The ice, in the semi-solid condition in which it is taken from the freezing machine, is put into dry moulds, and well shaken and pressed down in the shape of them. If there is the least doubt about the lid fitting perfectly, it is better to seal the opening with a layer of lard, so as to effectually exclude the salt and ice. In any case the mould should be wrapped in 2 or 3 folds of kitchen paper when the freezing has to be completed in a pail. 1 part of salt should be added to 3 parts of ice, and the quantity must be sufficient to completely surround the mould. It should be kept covered with ice and salt for 3 or 4 hours, when it will be ready to unmould. When a charged ice cave is available, the ice is simply moulded, placed in the cave, and kept there until sufficiently frozen.

Unmoulding Ices.—Ices should be kept in the moulds, buried in ice, until required. When ready to serve, remove the paper and the lard when it has been used, dip the mould into cold water, and turn the ice on to a dish in the same way as a jelly or cream.

Varieties of Ices.—Ices may be broadly divided into 2 classes, viz., cream ices and water ices. The former are sometimes composed almost entirely of cream, sweetened, flavoured and elaborated in a number of ways, but more frequently the so-called "cream ice" consists principally of custard, more or less rich according to respective requirements, with the addition of fruit pulp, crystallized fruit, almonds, chocolate, coffee, liqueurs, and other flavouring ingredients. Water ices are usually prepared from the juices of fresh fruit mixed with syrup, fruit syrup, or jam, sieved and diluted with water or syrup. In addition to these there are the demi-glacé or half-frozen compounds, now largely introduced into high-class ménûs under the names of sorbet, granite or granito, and punch. This variety is always served immediately before the roast, and always in small portions in sorbet cups or glasses, never moulded; and alcoholic liqueurs are more or less used in their preparation. Parfaits, mousses, and soufflés differ from ordinary ices, inasmuch as the cream preparation is at once moulded and placed on ice, thus omitting the ordinary preliminary freezing process. In these, as in dessert ices, new combinations and moulds of original design for their use are being constantly introduced, but as the principal constituents of the preparations remain unchanged, they present no difficulty to those who understand the general principles of ice making.

Jellies, etc.

1976.—ALMOND CHARLOTTE. (See Charlotte Russe, No. 2032.)

Omit the brandy or sherry and vanilla essence, and add 1 tablespoonful of coarsely-chopped, lightly-browned almonds and a few drops of almond essence.

1977.—AMBER JELLY.

Ingredients.—½ a pint of water, ¼ of a pint of sherry or Marsala, ¼ of a pint of lemon-juice, 6 ozs. of loaf sugar, 1 oz. of leaf gelatine, 4 yolks of eggs or 2 whole eggs, the thinly cut rind of 1 small lemon.

Method.—Put all the ingredients into a stewpan, and whisk over the fire until near boiling point, but do not allow it to actually boil, or the eggs will curdle. Strain through muslin or a fine strainer, pour into a mould and place in the cool to set.

Time.—About ½ an hour. Average Cost, 1s. 4d. Sufficient for about 1 quart of jelly.

1978.—APPLE JELLY. (Fr.—Gelée de Pommes.)

Ingredients.—1 lb. of apples, 3 ozs. of castor sugar, ½ an oz. of leaf gelatine, 1 lemon, ½ a pint of water.

Method.—Peel and slice the apples, put them into a stewpan with the sugar, water, the juice and thinly cut rind of the lemon, simmer until tender, and rub through a fine sieve. Melt the gelatine in 2 tablespoonfuls of water, strain, and stir it into the apple preparation, and turn into a prepared mould.

Time.—About 1 hour. Average Cost, 6d. Sufficient for 1 medium-sized mould.

1979.—APRICOT JELLY. (Fr.—Gelée d'Abricot.)

Ingredients.—18 large apricots, 1½ pints of syrup No. 2277, 1½ ozs. of gelatine, 3 tablespoonfuls of lemon-juice.

Method.—Remove the stones, and slice the apricots thinly. Make the syrup as directed, pour it boiling over the apricots, and add the lemon-juice. Soak the gelatine in a little cold water, and, when ready to use, stir it over the fire until dissolved. Allow the apricots to remain covered until nearly cold, then strain through a jelly bag, stir in the gelatine, and pour into a prepared mould.

Time.—About 1½ hours. Average Cost, 2s. 6d. to 3s. Sufficient for 1 quart.

1980.—ASPIC JELLY.

Ingredients.—2 quarts of jellied veal stock, No. 9, 2 ozs. of gelatine, ¼ of a pint of sherry, ¼ of a pint of vinegar (preferably French wine vinegar), the shells and whites of 2 eggs, 1 bouquet-garni (parsley, thyme, bay-leaf), 2 strips of celery.

Method.—Let the stock become quite cold, and remove every particle of fat. Put it into a stewpan with the gelatine, herbs, celery cut into large pieces, the egg-shells, and the whites previously slightly beaten Whisk over a sharp fire until near boiling, and add the wine and vinegar. Continue the whisking until quite boiling, then draw the stewpan aside, let the contents simmer for about 10 minutes, and strain till clear and use as required.

Time.—From 40 to 60 minutes, after the stock is made. Average Cost, 1s. 2d., exclusive of the stock. Sufficient for 2 quarts of jelly.

1981.—ASPIC JELLY FROM CALVES' FEET.

Ingredients.—2 calves' feet, 5 pints of cold water, 1 onion, 1 leek, 2 shallots, 1 carrot, 2 or 3 strips of celery, a bouquet-garni (parsley, thyme, bay-leaf), 2 dozen peppercorns, salt, 1 lemon, 2 tablespoonfuls each of malt and tarragon vinegars. 1 tablespoonful of chilli vinegar, the whites and shells of 2 eggs, ¼ of a pint of sherry (optional.)

Method.—Wash, blanch and divide each foot into 4 or more pieces. Replace in the stewpan, add 5 pints of water; when boiling skim carefully, add the vegetables cut into large pieces, herbs, peppercorns, salt to taste, and simmer gently from 5 to 6 hours. Strain, and when cold, carefully remove every particle of fat. Now place the stock, the juice of the lemon and the rind finely-pared, the whites and shell of the eggs in the stewpan, whisk over the fire until hot, then add the wine and vinegar. Bring to the boil, whisking meanwhile. Simmer slowly for 30 minutes, strain and use as directed on p. 987.

Time.—About 1 hour, to clear and strain. Average Cost. 2s. 9d. to 3s. Sufficient for 1 quart.

Note—When the jellied stock is not sufficiently stiff, a little French leaf gelatine should be added when clearing.

1982.—ASPIC JELLY FROM GELATINE.

Ingredients.—2½ ozs. of loaf gelatine, 1 quart of water, the whites and shells of 2 eggs, 1 lemon, ¼ of a pint of malt vinegar, 1 tablespoonful of tarragon vinegar, 1 onion, carrot, 2 or 3 strips of celery, a bouquet-garni (parsley, thyme, bay-leaf) 10 peppercorns, 1 teaspoonful of salt.

Method.—Whip the whites of eggs slightly, pare the lemon rind as thinly as possible, and strain the juice. Put them with the rest of the ingredients into a stewpan, whisk over a brisk fire until boiling, and simmer very gently for about 20 minutes. Strain as directed on p. 987.

Time.—About 1 hour. Average Cost, 10d. or 11d. Sufficient for 1½ pints.

Note.—Jelly of this description is used principally for lining and garnishing moulds. If too stiff it may be diluted with a little water, or sherry, when additional flavour is desired.

1983.—BRANDY JELLY. (Fr.—Gelée au Cognac.)

Ingredients.—1 small wineglassful of brandy, 4 ozs. of sugar, 1 oz. of leaf gelatine, the thin rind and strained juice of 1 small lemon, the stiffly-whipped whites and crushed shells of 2 eggs, 1 bay-leaf, 2 cloves, 1 blade of mace, 1 pint of cold water.

Method.—Put all the ingredients, except the brandy, into a stewpan, whisk gently until on the point of boiling, then draw the pan aside, and let the contents simmer gently for 5 minutes. Strain through a jelly bag until clear, add the brandy, and pour into a prepared mould.

Time.—About ½ an hour. Average Cost, 1s. 2d. Sufficient for a pint mould.

1984.—CALF'S FOOT JELLY. (See Aspic Jelly from Calves' Feet, No. 1981.)

1985.—CHAMPAGNE JELLY. (Gelée au Vin de Champagne.)

Ingredients.—1 pint of water, ¼ of a pint of champagne, ¼ of a pint of sherry, 6 ozs. of loaf sugar, 1¼ ozs. of gelatine, the juice and finely-cut rind of 1 lemon, the juice and finely-cut rind of 1 small orange, 2 cloves, 1 inch of cinnamon, the white and shell of 1 egg.

Method.—Put all these ingredients into a stewpan, and bring to the boil, stirring meanwhile. Simmer for about 10 minutes, strain through a hot jelly-bag or cloth, and pour into a wetted mould. When firm, turn out as directed on p. 987.

Time.—About 40 minutes. Average Cost, 2s. to 2s. 6d. Sufficient for 1½ pints of jelly.

1986.—CLARET JELLY. (Fr.—Gelée de Bordeaux.)

Ingredients.—1 pint of claret, ¾ of a pint of water, ¼ of a pint of lemon-juice, the thinly cut rind of 2 lemons, 6 ozs. of loaf sugar, 1½ ozs. of leaf gelatine, the whites and shells of 2 eggs, a few drops of cochineal.

Method.—Put all these ingredients into a stewpan, and whisk over the fire until it boils. Simmer for about 10 minutes, then strain through a scalded bag or cloth, add a few drops of cochineal to improve the colour, pour into a wet mould, and put in a cool place to set.

Time.—About 40 minutes. Average Cost, 1s. 6d. to 2s. Sufficient for 1¾ pints.

1987.—CLARET JELLY. (Another Method.)

Ingredients.—½ a pint of claret, ¼ of a pint of water, ¼ of a pint of raspberry or strawberry jam or syrup, 1 tablespoonful of brandy, 3 ozs. of loaf sugar, ¾ of an oz. of leaf gelatine, the juice and thinly cut rind of 1 lemon, cochineal.

Method.—Dissolve the gelatine in the water, add the other ingredients, and stir by the side of the fire until well mixed. Simmer very gently for 10 minutes, strain through muslin, add a few drops of cochineal to improve the colour, and pour into a wet mould, and put to set in a cool place.

Time.—About ½ an hour. Average Cost, 1s. 3d. Sufficient for 1 pint.

1988.—COFFEE JELLY. (Fr.—Gelée au Café.)

Ingredients.—½ a pint of strong clear coffee, ½ a pint of water, ½ an oz. (full weight) of leaf gelatine, sugar to taste.

Method.—Put the water and gelatine into a small stewpan, stir by the side of the fire until dissolved, then pass through a fine strainer into a basin. Add the coffee, sweeten to taste, and turn into a mould previously rinsed with cold water. Turn out when set and serve.

Time.—From 20 to 25 minutes. Average Cost, 3d. Sufficient for 1 pint of jelly.

1989.—CRAB APPLE JELLY.

Ingredients.—Crab apples, sugar, lemon-juice, gelatine.

Method.—Halve the fruit, place it in a preserving pan with cold water to barely cover it, simmer gently until tender, then strain. Replace the liquor in the pan; to each pint allow 1 lb. of sugar and 1 dessertspoonful of lemon-juice, and simmer gently for ½ an hour, skimming meanwhile. Measure the liquor; to each pint allow ½ an oz. of gelatine, dissolve it in a little warm water, and strain and add it to the contents of the preserving pan. Pour into a prepared mould or jelly glasses, and serve when set. If closely covered the jelly may be kept for a considerable time.

Time.—About 2 hours. Average Cost, 7d. or 8d. per pint.

Note.—Also see recipes for Apple Jelly No. 1978.

1990.—DUTCH FLUMMERY.

Ingredients.—1 oz. of gelatine, castor sugar to taste, 4 eggs, the thinly-pared rind and strained juice of 1 lemon, 1 pint of sherry, Maderia, or rasin wine, 1 pint of water.

Method.—Soak the gelatine and lemon-rind in the water for 20 minutes, and afterwards simmer gently until the gelatine is dissolved. Beat the eggs, add the wine, lemon-juice, the strained water and gelatine, and sweeten to taste. Stir by the side of the fire until the mixture thickens, then pour it into a mould rinsed with cold water, and put aside until set.

Time.—40 minutes. Average Cost, 2s. 3d., if made with sherry. Sufficient for 1 quart mould.

1991.—GELATINE JELLY.

Ingredients.—1 quart packet of calves' foot gelatine, 5 ozs. of loaf sugar, 2 lemons, the stiffly-whipped whites and crushed shells of 2 eggs, ½ a pint of sherry, ½ a pint of cold water, 1 pint of boiling water.

Method.—Soak the gelatine in the cold water for ½ an hour, then put it into a stewpan with the boiling water, sugar, whites and shells of eggs, thin rind and strained juice of the lemons and the sherry. Whisk the mixture until it boils, let it stand 10 minutes to clear, then strain through a jelly bag or cloth.

Time.—About 1 hour. Average Cost, 1s. 6d. Sufficient for 1 quart.

1992.—GOLDEN JELLY. (Fr.—Gelée dorée.)

Ingredients.—1 quart of lemon, wine or other clear jelly, 2 to 3 gold leaves.

Method.—Break the gold leaves into small pieces, stir them into the jelly when on the point of setting, and pour into a mould as the jelly commences to set.

Time.—40 minutes. Average Cost, 1s. 9d. to 2s. 9d. Sufficient for 1 quart.

1993.—GOOSEBERRY JELLY. (Fr.—Gelée de Groseilles Vertes.)

Ingredients.—1 lb. of gooseberries, 3 ozs. of castor sugar, or to taste, ¾ of an oz. of leaf gelatine, the finely-cut rind of 1 lemon, ½ a pint of water.

Method.—Cut off the tops and tails of the gooseberries, put them into a stewpan with the sugar, water, and lemon-rind, simmer until tender, and rub through a hair sieve. Dissolve the gelatine in 2 tablespoonfuls of cold water, and strain it into the mixture. Turn into a mould previously rinsed with cold water, and put aside in a cold place until set and firm.

Time.—About 1 hour. Average Cost, 5d. or 6d. Sufficient for 1 medium-sized mould. Seasonable from April to July.

1994.—GRAPE JELLY.

Ingredients.—1½ pints of wine jelly or gelatine jelly, black grapes.

Method.—Arrange the grapes and jelly in alternate layers (see Chartreuse of Oranges), and, if liked, intersperse shredded almonds and strips of pistachio kernels.

Time.—1 hour. Average Cost, from 2s. to 2s. 6d. Sufficient for about 1¾ pints.

1995.—ISINGLASS JELLY.

Ingredients.—1 oz. of patent isinglass, 5 ozs. of loaf sugar, the finely-pared rind and strained juice of 2 lemons, the stiffly-whisked whites and crushed shells of 2 eggs, ½ a pint of sherry, ½ a pint of cold water, 1 pint of boiling water.

Method.—Follow the directions given for making Gelatine Jelly, No. 1991.

Time.—About 1 hour. Average Cost, 1s. 9d. Sufficient for 1 quart.

1996.—IVORY JELLY.

Ingredients.—4 ozs. of ivory dust (to be obtained from first-class grocers), 1 wineglassful of sherry, 1 clove, 1 bay-leaf, 1 blade of mace, sugar to taste, 1 quart of water.

Method.—Put all the ingredients, except the wine and sugar, into a stewpan, and simmer gently until reduced to 1 pint. Strain through a jelly bag, when cold and set remove the sediment, re-heat the jelly, add the wine and sugar to taste, strain into a mould, and put aside until set.

Time.—About 12 hours. Average Cost, uncertain. Sufficient for a pint mould.

1997.—JELLY, POLONAISE STYLE. (Fr.—Gelée à la Polonaise.)

Ingredients.—1½ pints of Maraschino jelly No. 2008, 1 pint of milk. 1 oz. of sugar, ½ an oz. of cornflour, ¼ of an oz. of gelatine, 2 yolks of eggs, 1 tablespoonful of Maraschino, ½ a teaspoonful of vanilla essence.

Method.—Mix the cornflour smoothly with a little milk, boil the remainder, and add to it the sugar, and the blended cornflour and milk. Stir and boil for 2 or 3 minutes, then add the gelatine, previously softened in a little cold water. Simmer gently until it dissolves, and allow the mixture to cool a little. Now add the beaten yolks of eggs, and stir by the side of the fire until they thicken, then strain the preparation into a basin, and stir in the Maraschino and vanilla essence. Pour into a flat-bottomed mould, let it set on ice, and cut into diamond blocks of uniform size. Set these in a fancy border mould in layers with jelly (see Macédoine of Fruit, No. 2001), arranging them symmetrically.

Time.—From 3½ to 4 hours, altogether. Average Cost, 2s. Sufficient for 1 medium-sized mould.

1998.—JELLY IN COLOURS. (See Marbled Jelly, No. 2007.)

1999.—JELLY WITH BANANAS. (Fr.—Chartreuse de Bananes.)

Ingredients.—6 or 8 bananas, 1 pint of lemon or wine jelly, Nos. 2020 and 2004.

Method.—Remove the skins from the bananas as required, as they so quickly discolour. Cut them into rather thin slices, and arrange them in jelly as directed in the recipe for Jelly with Oranges, No. 2002. The greatest care must be taken to have the layers of fruit and the spaces of jelly between them uniform.

Time.—From 1 to 1¼ hours. Average Cost, 1s. 6d. to 1s. 9d. Sufficient for 1 medium-sized mould.

2000.—JELLY WITH CREAM.

Ingredients.—1 pint of red jelly (claret or port), ¼ oz. each of preserved ginger, apricots, angelica, and cherries, all shredded, ½ an oz. of gelatine, ½ a pint of stiffly-whipped cream.

Method.—Place a deep layer of jelly at the bottom of a plain mould, let it set firmly, put in a small round mould, or tumbler with straight sides, and fill the outer space with cold liquid jelly. When firm, take away the mould or glass, this may be easily done by filling it for a minute or so with warm water. Dissolve the gelatine in a little hot water, when slightly cooled add it to the cream, stir in the fruits, and turn the whole into the prepared mould.

Time.—Without ice, 5 or 6 hours. Average Cost, 2s. 9d. Sufficient for 5 or 6 persons.

2001.—JELLY WITH FRUIT. (Fr.—Macédoine de Fruit à la Gelée.)

Ingredients.—1½ pints of lemon or wine jelly, Nos. 2020 and 2004, mixed fruit, such as grapes, strawberries, red and white currants, small slices or dice of pineapple, peaches and apricots.

Method.—Rinse the mould with cold water, place it in a basin or shallow pan of broken ice, cover the bottom with a thin layer of cool jelly, and let it set. Add some of the fruit, contrasting the colours carefully, cover with jelly, and leave it to stiffen. Repeat until the mould is full, taking care that each layer is firmly fixed before adding another. Turn out when set and serve.

Time.—About 1 hour. Average Cost, from 2s. 3d. to 3s. 6d. Sufficient for 1 large mould.

2002.—JELLY WITH ORANGES. (Fr.—Chartreuse aux Oranges.)

Ingredients.—6 Tangerine oranges, 1 pint of lemon or wine jelly Nos. 2020 and 2004.

Method.—Peel the oranges, remove every particle of pith, and divide them into sections. Cover the bottom of a charlotte mould with a little cool jelly, let it set, then arrange sections of orange neatly overlapping each other round the mould. Cover with more jelly, let it set, then add another layer of oranges, and repeat until the mould is full.

Time.—From 1 to 1¼ hours, when ice is used. Average Cost, 1s. 6d. to 1s. 9d. Sufficient for 1 medium-sized mould. Seasonable from November to August.

Tangerine Oranges.—Tangerine oranges are small, with thin, highly aromatic skins, full of essence. The flavour of the fruit is decided and perfumed. The fruit originally came from China and Tangiers. Tangerines are preserved when green in sugar-glacé or crystallized, and are then known as Chinois; when preserved ripe, they are called Mandarine or Tangerine.

2003.—JELLY WITH RAISINS.

Ingredients.—Wine or lemon jelly, Valencia raisins stoned.

Method.—The raisins may be placed in the jelly according to the directions given in Jelly with Bananas, No. 1999, or Jelly with Fruit, No. 2000.

Time.—Without ice, 5 or 6 hours. Average Cost, 1s. 6d. to 2s., according to size.

2004.—LEMON JELLY. (Fr.—Gelée au Citron.)

Ingredients.—1¼ pints of water, ½ a pint of sherry, ¼ of a pint of lemon juice, 6 ozs. of loaf sugar, the finely-peeled rind of 4 lemons, the whites and shells of 2 eggs, 1½ ozs. of leaf gelatine.

Method.—Put the water, lemon-rind and juice, gelatine, sugar, egg shells, and the slightly beaten whites together into a stewpan, boil up, whisking meanwhile, simmer for about 10 minutes, then strain through a scalded jelly-bag or linen cloth. Add the wine, and use as required.

Time.—About 1 hour. Average Cost, 1s. 6d. to 1s. 8d. Sufficient for 1¾ pints.

Note.—When the jelly is intended to line or garnish moulds, an extra ½ oz. of gelatine should be added, especially so in hot weather.

2005.—LEMON JELLY. (Another Method.)

Ingredients.—1½ pints of water, ½ a pint of lemon-juice, 6 ozs. of loaf sugar, 2 ozs. of leaf gelatine, the thinly cut rinds of 4 lemons, 4 cloves, 1 inch of cinnamon, the whites and shells of 2 eggs.

Method.—Put all these ingredients into a stewpan, whisk until they boil, and simmer for about 10 minutes. Strain through a scalded cloth or bag, and when cool use as required.

Time.—About 1 hour. Average Cost, 1s. 2d. Sufficient for 1¾ pints.

2006.—LIQUEUR JELLY. (See Maraschino Jelly, No. 2008.)

2007.—MARBLED JELLY. (Fr.—Gelée Panachée.)

Ingredients.—1½ pints of lemon or wine jelly, cochineal, sap-green or spinach colouring.

Method.—Coat a mould with a thin layer of cool jelly, put 3 or 4 tablespoonfuls aside, and divide the remainder into 3 equal portions. Colour one green, one red, and leave the other plain. Let it become firm, then put it into the mould in rough pieces about the size of a large walnut, and set them with a little cool jelly, put aside for the purpose. Let it remain on ice or in a cool place until firm, then turn out and serve.

Time.—About 1½ hours. Average Cost, 1s. 3d. to 1s. 6d. Sufficient for 5 or 6 persons.

2008.—MARASCHINO JELLY. (Fr.—Gelée au Marasquin.)

Ingredients.—4 tablespoonfuls of Maraschino liqueur, 1½ pints of water, 4 ozs. of loaf sugar, 1¼ ozs. of leaf gelatine, the juice of 2 lemons, the whites and shells of 2 eggs.

Method.—Put all the ingredients except the Maraschino into a stewpan, and bring to boiling point, whisking meanwhile. Simmer gently for a few minutes, then strain, add the Maraschino, and when sufficiently cool pour into a wet mould.

Time.—About 1 hour. Average Cost, 1s. 3d. Sufficient for 1⅓ pints.

2009.—NECTARINE JELLY. (See Apricot Jelly, No. 1979.)

2010.—NOYEAU JELLY. (See Maraschino Jelly, No. 2008.)

2011.—NOYEAU CREAM. (Fr.—Crème au Noyeau.)

Ingredients.—1½ pints of cream, 1½ ozs. of gelatine, 1 tablespoonful of lemon-juice, 2 tablespoonfuls of noyeau, 1 tablespoonful of sugar, or to taste.

Method.—Soak and afterwards dissolve the gelatine in a little water. Add the noyeau, lemon-juice, sugar, and the cream slightly-whipped. Whisk gently until light, then turn into a mould and set aside the preparation until it becomes firm.

Time.—About ½ an hour. Average Cost, 3s. Sufficient for 1 large mould.

2012.—ORANGE JELLY. (Fr.—Gelée d'Oranges.)

Ingredients.—1 pint of orange juice (strained), 1 pint of boiling water, 2 ozs. of loaf sugar, 1¾ ozs. of gelatine, the juice of 2 lemons, the thinly cut rind of 2 oranges.

Method.—Put the water, gelatine, sugar and orange-rinds into a stewpan, bring to the boil, and let the mixture stand by the side of the fire for about 10 minutes. Have the strained orange and lemon-juice ready in a basin, add the contents of the stewpan, pouring them through a piece of muslin or a strainer. When cool, pour into a mould rinsed, with cold water. This jelly is never cleared, as it spoils the flavour.

Time.—About 40 minutes. Average Cost, 1s. Sufficient for 1 quart of jelly. Seasonable from November to August.

2013.—PORT WINE JELLY. (Fr.—Gelée au vin d'Oporto.)

Ingredients.—½ a pint of port wine, 1½ gills of water, 1 oz. of loaf sugar, ½ an oz. of leaf gelatine, 1 tablespoonful of red-currant jelly, cochineal.

Method.—Put the water, sugar, red-currant jelly and gelatine into a stew-pan, and stir the ingredients by the side of the fire until dissolved. Add half the wine, a few drops of cochineal to improve the colour, and strain through muslin or jelly bag. Add the remainder of wine at the last.

Time.—About ½ an hour. Average Cost, 1s. 3d. Sufficient for 1 small mould.

2014.—PUNCH JELLY. (Fr.—Gelée au Punch.)

Ingredients.—1 pint of water, 1 wineglassful each of rum, sherry, and kirsch, ½ a lb. of loaf sugar, 1½ ozs. of French gelatine, 2 lemons, 1 egg, ½ an inch of cinnamon, 20 coriander seeds.

Method.—Put the water and sugar into a stewpan, and boil to a syrup. Add the finely-cut rind of the lemons, the gelatine, previously softened in a little cold water, and stir until the latter dissolves. Now put in the lemon-juice, rum, sherry, kirsch, cinnamon and coriander seeds, bring to the boil, and let it cool. Beat up the white and shell of the egg, add the mixture to the contents of the stewpan when sufficiently cool, and whisk by the side of the fire until boiling. Simmer very gently for 10 minutes, then strain through a hot jelly-bag or a cloth until clear, and pour into a mould previously rinsed with cold water.

Time.—About 1 hour. Average Cost, 1s. 9d. Sufficient for 1½ pints of jelly.

2015.—RHUBARB JELLY. (Fr.—Gelée de Rhubarbe.)

Ingredients.—1 small bundle of rhubarb, 4 ozs. of castor sugar, or to taste, ¾ of an oz. of leaf gelatine, the finely-cut rind of 1 lemon, ½ a pint of water.

Method.—Wipe the rhubarb with a cloth, trim it, and cut it into short lengths, put it into a stewpan with the water, sugar and lemon-rind, simmer until tender, and rub through a hair sieve. Dissolve the gelatine in 2 tablespoonfuls of water, and strain into the rest of the ingredients. Turn into a wetted mould, and keep on ice or in a cold place until set.

Time.—About 1 hour. Average Cost, 6d. to 7d. Sufficient for 1 medium-sized mould. Seasonable from February to May.

2016.—SAUTERNE JELLY. (See Champagne Jelly, No. 1985.)

2017.—STOCK FOR JELLY. (See Aspic Jelly from Calves' Feet, No. 1981, Gelatine Jelly, No. 1991, and Wine Jelly, No. 2020.)

When sweet jelly is required, lemon-rind, cloves, bay-leaf and mace should replace the vegetables, herbs and vinegar used in making aspic jelly.

2018.—STRAWBERRY JELLY. (Fr.—Gelée aux Fraises.)

Ingredients.—1 lb. of strawberries, ½ a lb. of loaf sugar, 2 ozs. of gelatine, the juice of 1 lemon, the whites and shells of 2 eggs, a little lemon jelly, No. 2020.

Method.—Boil the sugar and 1 pint of cold water to a syrup, and when cool, pour it over ½ a lb. of strawberries, previously picked and crushed to a pulp. Cover the basin, and let the fruit remain thus for ½ an hour. Coat a mould thinly with lemon jelly, decorate tastefully with whole strawberries, and fix them firmly in place with a little more jelly (see p. 996). Place the gelatine with 1 pint of water in a stewpan; when dissolved add the strawberry preparation and the lemon-juice. Let the mixture cool, then stir in the whites of the eggs and the shells. Whisk until boiling, and strain through a jelly-bag or cloth until clear. When the preparation is cold and on the point of setting pour it into

COLD SWEETS.

 

1. Chartreuse of Peaches. 2. Jubilee or Claret Jelly. 3. Apple Amber.

SOUFFLÉS.

 

1. Cheese Soufflé. 2. Soufflé Omelet. 3. Vanilla Soufflé.

the prepared mould, and let it remain on ice or in a cool place until firm.

Time.—About 1½ hours. Average Cost, 1s. 9d. to 2s. 3d. Sufficient for 1 large mould. Seasonable from June to August.

2019.—TIPPAREE JELLY.

Ingredients.—Tipparee pods (Cape gooseberries), sugar, lemon-juice.

Method.—Wipe the pods, cover them with cold water, simmer gently until soft, then drain through a jelly bag, but do not squeeze the pulp. Measure the liquor; to each pint add 1 lb. of sugar and 1 dessertspoonful of lemon-juice, and simmer gently for ½ an hour, skimming meanwhile. Pour the jelly into prepared moulds, or into jars if not required for immediate use.

Time.—About 2 hours. Average Cost, uncertain.

2020.—WINE JELLY. (Fr.—Gelée au Vin.)

Ingredients.—1 quart of water, ⅓ of a pint of wine, sherry or Marsala, 4ozs. of loaf sugar, 2½ ozs. of French leaf gelatine, 1 orange, 1 lemon, ½ an oz. of coriander seed, the whites and shells of 2 eggs.

Method.—Put the water, sugar, gelatine, the juice and finely-cut rind of the orange and lemon, and the coriander seeds into a stewpan, and let them soak until the gelatine is softened. Whisk the whites and shells of the eggs together, add them to the rest of the ingredients, and whisk over the fire until boiling. Simmer gently for 10 minutes, then strain through a hot jelly-bag or cloth until clear, and pour into a wet mould.

Time.—About 1 hour. Average Cost, 1s. 6d. to 1s. 9d. Sufficient for 1 quart of jelly.

Creams, etc.

2021.—ALMOND CREAM. (Fr.—Crème aux Amandes.)

Ingredients.—2 ozs. of almonds, ½ a pint of cream, 1 oz. of sugar, ½ an oz. of leaf gelatine, essence of almonds.

Method.—Blanch and skin the almonds, chop them coarsely, and bake in the oven until light brown. Dissolve the gelatine and sugar in 3 tablespoonfuls of water. Whip the cream stiffly, add the gelatine, etc., the almonds when cold, and mix all lightly together. Pour into a prepared mould, and stand in ice or in a cool place until firmly set.

Time.—About 40 minutes. Average Cost, 1s. 6d. Sufficient for 1 small cream.

2022.—APRICOT CREAM. (Fr.—Crème aux Abricots.)

Ingredients.—½ a pint of apricot purée, ½ a pint of cream, 1½ ozs. of castor sugar, ¾ of an oz. of leaf gelatine, 1 teaspoonful of lemon-juice, ¼ of a pint of apricot syrup, cochineal.

Method.—Tinned or bottled apricots may be used, and the purée is made by passing them through a fine sieve. Whip the cream stiffly, and stir it lightly into the purée. Dissolve the gelatine in a little water and put with the syrup, add the sugar and lemon-juice, and let it cool, then strain into the cream, etc., and add cochineal drop by drop until the desired colour is obtained. Pour the mixture into the prepared mould, and stand on ice or in a cold place until firm.

Time.—From 20 to 30 minutes, after the mould is prepared. Average Cost, about 1s. 6d. Sufficient for 1 medium-sized mould.

2023.—BANANA CREAM. (Fr.—Crème de Bananes.)

Ingredients.—½ a pint of banana purée, ½ a pint of cream, 1½ ozs. of castor sugar, ¾ of an oz. of leaf gelatine, 1 wineglassful of Benedictine or Maraschino, cochineal.

Method.—Pass the bananas through a fine sieve, add the stiffly-whipped cream, the Benedictine or Maraschino, and mix lightly together. Dissolve the gelatine in a tablespoonful of water, stir in the sugar, and when sufficiently cool mix lightly with the cream, etc., adding cochineal drop by drop until a pale pink colour is obtained. Pour into the prepared mould, and stand on ice or in a cold place until firm.

Time.—To make the cream, from 20 to 30 minutes. Average Cost, from 1s. 9d. to 2s. Sufficient for 1 medium-sized mould.

2024.—BANANA CREAM. (Fr.—Bavaroise de Bananes.)

Ingredients.—2 bananas, 1 quart of milk, 2 ozs. of cornflour, 2 ozs. of castor sugar, 2 yolks of eggs, ½ a teaspoonful of vanilla essence.

Method.—Mix the cornflour smoothly with a little milk, put the remainder into a stewpan with the sugar, when boiling add the blended cornflour and milk, and boil about 10 minutes. Let the preparation cool a little, then add the beaten yolks of eggs, and stir by the side of the fire until they thicken. Add the vanilla essence, the bananas thinly-sliced, and when cool pour into the prepared mould.

Time.—From 25 to 30 minutes. Average Cost, 9d. Sufficient for 1 large mould.

2025.—BAVARIAN CREAMS.

A variety of these will be found under their respective names, e.g. Bavaroise au Chocolate, Bavaroise de Bananes, Bavaroise aux Pêches, etc. etc.

2026.—BAVAROISE AU CHOCOLATE. (See Chocolate Cream, No. 2036.)

2027.—BAVAROISE DE BANANES. (See Banana Cream, No. 2023.)

2028.—BAVAROISE AUX PÊCHES. (See Peach Cream, No. 2047.)

2029.—BROWN BREAD CREAM. (Fr.—Crème au Pain-bis.)

Ingredients.—1 pint of cream, ½ a pint of milk, 3 tablespoonfuls of crumbled brown bread, 1 oz. of loaf sugar, ½ an oz. of gelatine, 2 whites of eggs, 1 yolk of egg, 1 vanilla pod, ¼ of a teaspoonful of ground cinnamon.

Method.—Simmer the milk and vanilla pod together until pleasantly flavoured, add the sugar, and when dissolved strain on to the beaten eggs, stirring meanwhile. Return to the stewpan, add the gelatine, previously soaked in a little water, then put in the cream and stir until the mixture thickens. Have the sieved brown bread and cinnamon ready in a basin, add the milk preparation, stir frequently until cool, then pour into the prepared mould.

Time.—From 40 to 45 minutes. Average Cost, 2s. 3d. to 2s. 6d. Sufficient for 1 large or 2 small moulds.

2030.—CANARY CREAM.

Ingredients.—1½ pints of milk, 4 ozs. of loaf sugar, ¾ of an oz. of leaf gelatine, 1 lemon, 6 yolks of eggs.

Method.—Soak the gelatine in a little milk, boil the remainder with the thinly-cut lemon-rind and sugar for a few minutes, add the gelatine, and when dissolved let the mixture cool a little. Now put in the lemon-juice, the beaten yolks of eggs, and stir by the side of the fire until they thicken. Stir the mixture frequently until cool, then pour into a wetted or lined mould.

Time.—From 35 to 40 minutes. Average Cost, 1s. Sufficient for 1 large mould.

2031.—CARAMEL CREAM. (Fr.—Crème Renversée.)

Ingredients.—1½ pints of milk, 3 ozs. of ground rice, 1 oz. of castor sugar, the thinly-cut rind of 1 lemon, 2 ozs. of loaf sugar.

Method.—Put the loaf sugar into a stewpan with 1 tablespoonful of cold water, allow it to boil quickly until it becomes dark golden-brown, then pour it into a dry plain mould, which must be turned slowly over and over until the inner surface is completely coated. Add the lemon-rind and castor sugar to the boiling milk, sprinkle in the ground rice, and boil gently for 10 minutes. When ready, remove the lemon-rind, pour the mixture into the prepared mould, and let it remain in a cold place until set.

Time.—From 35 to 45 minutes. Average Cost, 6d. Sufficient for 1 medium-sized mould.

2032.—CHARLOTTE RUSSE. (Fr.—Charlotte Russe.)

Ingredients.—½ a pint of cream, ¼ of a pint of milk, ¼ of an oz. of leaf gelatine, 1 tablespoonful of brandy or sherry, 1 dessertspoonful of castor sugar, vanilla essence, Savoy or finger biscuits, jelly, cherries, angelica, or other decoration.

Method.—Cover the bottom of a charlotte mould thinly with jelly, and when set garnish with strips of angelica and halved cherries. Cover with jelly to the depth of about ½ an inch, let the jelly set, then line the mould with Savoy biscuits. Dissolve the gelatine and sugar in the milk, then strain it and add the brandy and vanilla essence to taste. When cool stir into the stiffly-whipped cream. Pour into the prepared mould, and set on ice or in a cool place until firm.

Time.—From 15 to 20 minutes, after the mould is prepared. Average Cost, 1s. 6d. to 1s. 9d. Sufficient for 1 medium-sized mould.

Note.—If preferred, the bottom of the tin may be lined with biscuits cut to the shape of the mould.

2033.—CHARLOTTE À LA ST. JOSÉ.

Ingredients.—4 ozs. of preserved pineapple, Savoy biscuits, ½ a pint of cream, ½ a gill of milk, ½ a pint of lemon or wine jelly (about) (see Nos. 2004 and 2020), 1 oz. of castor sugar, ½ an oz. of gelatine, 1 tablespoonful of pineapple syrup.

Method.—Line the bottom of an oval charlotte mould with jelly; when set, decorate it with fancifully-cut pieces of pineapple, and cut the remainder into small dice. Set the decoration with a little jelly, and cover with a layer to the depth of at least ½ an inch. Stand on ice until firm, then line the sides of the mould with Savoy biscuits. Dissolve the gelatine and sugar in the milk, add the pineapple syrup, and let the mixture cool. Whip the cream Stiffly, add the pineapple dice, and when cool stir in the gelatine, etc. Pour into the mould, stand on ice until firm, then turn out and serve.

Time.—About 1 hour, to prepare. Average Cost, 2s. 6d. to 2s. 9d. Sufficient for 6 or 7 persons.

2034.—CHARTREUSE OF APPLES. (Fr.—Chartreuse de Pommes à la Princesse.)

Ingredients.—6 small cooking apples, 3 ozs. of sugar (about), ½ an oz. of leaf gelatine, 2 ozs. of angelica, 1 oz. of glacé cherries, 1 oz. of pistachios, the thinly-cut rind of ½ a lemon, 1 pint of lemon or wine jelly, ½ a gill of cream, 2 cloves, carmine or cochineal for colouring purposes.

Method.—Peel, core and slice the apples, cook them with the sugar, cloves, lemon-rind, and ½ a pint of water until tender, then rub them through a hair sieve. Dissolve the gelatine in 1 tablespoonful of water, and stir it into the purée. Divide into 2 equal portions, colour 1 pink with carmine, add 1 tablespoonful of cream to the other, pour into separate sauté-pans or round shallow tins, and when cold cut into stars, crescents or other shapes. Have ready a plain charlotte mould coated with jelly, ornament the bottom and sides tastefully with the prepared shapes and fancifully cut pieces of angelica, and fix them firmly in place with a little cool jelly (see p. 985). Place a small mould in the centre of the large one, leaving about 1 inch of space all round; fill this space with cool jelly, and let it set firmly. Dissolve the trimmings of the coloured and plain preparations separately, add the remainder of the cream stiffly-whipped, sweeten to taste, and add to each portion 1 gill of cool jelly. Remove the mould from the centre, and fill the cavity with alternate layers of plain and coloured purée, taking care that each layer is firmly set before adding the following one, and dividing them by a liberal sprinkling of shredded cherries and pistachios. Let the mould remain on ice for about 2 hours, then turn out, and serve.

Time.—To prepare, from 2½ to 3 hours. Average Cost, 2s. 9d. to 3s. Sufficient for a medium-sized mould; 6 or 7 persons.

2035.—CHESTNUT CREAM. (Fr.—Crème aux Marrons.)

Ingredients.—1 lb. of chestnuts, 1½ pints of milk, ½ a pint of cream, 4 ozs. of castor sugar, ¾ of an oz. of gelatine, 4 yolks of eggs, the thinly-cut rind of 1 lemon, a vanilla pod, 1 wineglassful of Maraschino, carmine or cochineal.

Method.—Shell, parboil and skin the chestnuts, put them into a stewpan with 1 pint of milk, the lemon-rind and vanilla pod, simmer until tender, then rub through a fine sieve. Dissolve the sugar and gelatine in the remaining ½ pint of milk, cool slightly, then add the yolks of eggs, and stir by the side of the fire until they thicken. When cool mix with the purée, add the Maraschino, thickly-whipped cream, and the carmine drop by drop, until a pale pink colour is obtained. Pour into a decorated mould, and let it remain on ice or in a cool place until set.

Time.—About 1½ hours. Average Cost, 2s. 3d. to 2s. 6d. Sufficient for 1 medium-sized mould (6 persons).

2036.—CHOCOLATE CREAM. (Fr.—Crème au Chocolat.)

Ingredients.—4 ozs. of chocolate, 2 ozs. of castor sugar, ¾ of an oz. of leaf gelatine, 4 yolks of eggs, ¼ of a pint of cream, ¼ of a pint of milk, 1 teaspoonful of vanilla essence.

Method.—Simmer the milk and chocolate together until smoothly mixed, let it cool slightly, then add the yolks of eggs and stir until they thicken, but the mixture must not boil or the eggs may curdle. Dissolve the gelatine in 1 tablespoonful of water, strain it into the custard, and add the vanilla essence. Whip the cream stiffly, stir it lightly into the custard, turn into a prepared mould, and stand on ice or in a cool place until firmly set.

Time.—From 20 to 30 minutes. Average Cost, 1s. 9d. to 2s., not including decoration and garnish. Sufficient for 1 medium-sized mould.

2037.—CHOCOLATE CREAM. (Fr.—Bavaroise au Chocolat.)

Ingredients.—4 ozs. of chocolate, 3 ozs. of sugar, ½ an oz. of French leaf gelatine, 1 tablespoonful of crême de riz or ground rice, 6 yolks of eggs, 1 quart of milk, 1 teaspoonful of vanilla essence.

Method.—Soak the gelatine in a little milk, mix the crème de riz smoothly with milk, put the remainder into a stewpan with the chocolate and sugar, bring to the boil, add the crême de riz, and simmer for about 10 minutes. Let the mixture cool a little, add the beaten yolks of eggs, and stir by the side of the fire until they thicken. Add the vanilla and gelatine, and, when cool, pour into the mould, which may be simply wetted, or lined with jelly, and decorated according to taste.

Time.—From 35 to 40 minutes. Average Cost, 1s. 6d. Sufficient for 1 large mould.

2038.—COFFEE CREAM. (Fr.—Crème au Café.)

Ingredients.—½ a pint of cream, ½ a pint of milk, coffee essence, 2½ ozs. of castor sugar, ¾ of an oz. of gelatine, the yolks of 2 eggs.

Method.—Beat the yolks of eggs, add them to the milk when nearly boiling, stir until they thicken, then put in the sugar and cool slightly. Now dissolve the gelatine in 1 tablespoonful of water, and add it to the custard. Whip the cream stiffly, stir it in to the custard when nearly cold, add the coffee essence, and pour into the prepared mould. Let the mould remain on ice or in a cold place until firm.

Time.—About ½ an hour. Average Cost, from 1s. 6d. to 1s. 8d. Sufficient for 1 medium-sized mould.

2039.—COLD CABINET PUDDING. (Fr.—Pouding Cabinet Froid.)

Ingredients.—Savoy biscuits, 2 ozs. of ratafias, 1 oz. of castor sugar, ½ an oz. of leaf gelatine, ½ a pint of milk, ½ a gill of cream, the yolks of 4 eggs, jelly, cherries, angelica.

Method.—Prepare the mould as directed for the recipe for Charlotte Russe, No. 2032. Bring the milk and sugar nearly to boiling point, stir it into the beaten yolks of the eggs, replace in the stewpan, and stir by the side of the fire until the mixture thickens, but it must not boil. Dissolve the gelatine in 1 or 2 tablespoonfuls of water, add it to the custard, and when nearly cold stir in the cream, and flavour to taste with vanilla. Place the ratafias and trimmings off the Savoy biscuits in the mould, and pour the preparation, when cold and on the point of setting, over them. Place on ice or in a cold place until firm.

Time.—From 30 to 35 minutes, after the mould is prepared. Average Cost, 1s. 6d. to 1s. 9d. Sufficient for 1 medium-sized mould.

2040.—GARIBALDI CREAM. (Fr.—Crème à la Garibaldi.)

Ingredients.—Equal quantities of pistachio, strawberry, and vanilla cream (see recipes for same).

Method.—Place a layer of strawberry cream at the bottom of a mould previously lined with jelly, or rinsed with cold water. Allow it to set, add an equal depth of vanilla cream, and when firm, pour over it the pistachio cream. Let it remain on ice until set, and unmould.

Time.—Without ice, 3 to 4 hours. Average Cost, 2s. 6d. to 3s., according to size.

2041.—GENOESE CREAM. (Fr.—Crème à la Génoise.)

Ingredients.—½ a pint of milk, ¼ of a pint of cream, 2 ozs. of macaroons, 2 ozs. of castor sugar, 1 oz. of mixed glacé fruit shredded, ½ an oz. of leaf gelatine, 4 yolks of eggs, the finely-cut rind of ½ an orange, ½ a wineglassful of brandy.

Method.—Crush the macaroons and soak them in the brandy. Put the milk, sugar and orange-rind into a stewpan, boil up, and simmer

for 10 minutes, then add the gelatine, the beaten yolks of eggs, and stir by the side of the fire until they thicken and the gelatine is dissolved. Strain over the macaroons and brandy, add the prepared fruit, and when cool, stir in the stiffly-whipped cream. Continue the stirring until the mixture is on the point of setting, then turn into the prepared mould. Let it remain on ice or in a cool place until firm.

Time.—From 35 to 40 minutes. Average Cost, 1s. 9d. Sufficient for 1 medium-sized mould.

2042.—GINGER CREAM. (Fr.—Crème de Gingembre.)

Ingredients.—½ a pint of cream, ¼ of a pint of milk, 2 tablespoonfuls of ginger syrup, 1 tablespoonful of castor sugar, 2 ozs. of preserved ginger, ¾ of an oz. of leaf gelatine, the yolks of 3 eggs.

Method.—Beat the yolks of eggs, add them to the milk when nearly boiling, stir until they thicken, add the sugar, and set aside to cool. Dissolve the gelatine in a tablespoonful of water, mix with it the ginger syrup, the ginger cut into dice, and pour into the custard. Whip the cream stiffly, and when cool stir it lightly into the custard. Turn into the prepared mould, and stand on ice or in a cold place until required.

Time.—About ½ an hour. Average Cost, 1s. 8d. to 2s. Sufficient for 1 medium-sized mould.

Preserved Ginger comes to us from the West Indies. It is made by scalding the roots when they are green and full of sap, then peeling them in cold water, and putting them into jars, with a rich syrup, in which state we receive them. It should be chosen of a bright yellow colour with a little transparency; what is dark-coloured, fibrous and stringy, is not good.

2043.—GOOSEBERRY CREAM. (Fr.—Crème de Groseille Verte.)

Ingredients.—½ a pint of gooseberry purée, 1 teaspoonful of lemon juice, vanilla cream No. 2062, spinach greening.

Method.—Cook the gooseberries in a stew-jar until tender, pass them through a hair sieve, and sweeten to taste. Make the cream as directed, but omit the vanilla flavouring. Add to it the gooseberry purée with a few drops of spinach colouring, and pour into a prepared mould.

Time.—From 1¼ to 1½ hours. Average Cost, 2s. to 2s. 9d. Sufficient for 6 or 7 persons.

2044.—ITALIAN CREAM. (Fr.—Crème à l'Italienne.)

Ingredients.—½ a pint of cream, ½ a pint of milk, 1 oz. of gelatine, sugar to taste, the yolks of 4 eggs, the thin rind and strained juice of 1 lemon.

Method.—Soak the gelatine in a little cold water for ½ an hour, and afterwards stir it over the fire until dissolved. Boil up the milk, infuse the lemon-rind for 20 minutes, then add the gelatine, yolks of eggs, lemon-juice, and sugar to taste. Stir by the side of the fire until the mixture thickens, then strain, and, when cool, stir in the stiffly-whipped cream. The preparation may be turned into a mould and put aside until set, or it may be at once served in a glass dish or jelly-glasses.

Time.—About 1 hour. Average Cost, 1s. 8d. Sufficient for 5 or 6 persons.

2045.—LEMON CREAM. (Fr.—Crème au Citron.)

Ingredients.—1 pint of cream, 2 tablespoonfuls of lemon-juice, 1 heaped tablespoonful of ground almonds, 2 glasses of sherry, sugar to taste.

Method.—Whip the cream stiffly, adding the rest of the ingredients gradually, and sweeten to taste. Serve in jelly glasses. For a moulded cream, see Vanilla Cream, and substitute lemon-juice for vanilla.

Time.—From 25 to 30 minutes. Average Cost, 2s. 6d. Sufficient to fill 12 small glasses.

2046.—ORANGE CREAM. (Fr.—Crème à l'Orange.)

Ingredients.—1 good orange, 2 tablespoonfuls of apricot marmalade, vanilla cream.

Method.—Make the cream as directed, but omit the vanilla flavouring, add the strained juice of the orange, the rind finely-grated, and the marmalade well reduced. Pour into a prepared mould, and place on ice until set.

Time.—From 1¼ to 1½ hours. Average Cost, 2s. to 2s. 6d. Sufficient for 6 or 7 persons.

2047.—PEACH CREAM. (Fr.—Bavaroise aux Pêches.)

Ingredients.—½ a pint of peach purée, ½ a pint of cream, 1 oz. of castor sugar, 1 gill of apricot syrup, ½ an oz. of leaf gelatine.

Method.—Pass sufficient peaches through a hair sieve to make the required amount of purée. Dissolve the gelatine and sugar in the purée, and stir in the stiffly-whipped cream. Turn into the prepared mould, and let it remain on ice or in a cold place until set.

Time.—From 25 to 30 minutes. Average Cost, about 1s. 6d. exclusive of decoration or garnish. Sufficient for 1 medium-sized mould.

2048.—PINEAPPLE CREAM. (Fr.—Crème d'Ananas.)

Ingredients.—½ a pint of cream, 1 gill of water, ⅓ of a pint of pineapple purée, 2 good tablespoonfuls of pineapple, 2 good tablespoonfuls of pineapple cut into dice, 1½ ozs. of castor sugar, ⅓ an oz. of leaf gelatine, 1 teaspoonful of lemon-juice.

Method.—Whip the cream stiffly, stir it lightly into the pineapple purée, and add the pineapple dice. Dissolve the gelatine and sugar in the water, add the lemon-juice, and when sufficiently cool, stir it lightly into the cream, etc. Pour into the prepared mould, and set on ice or in a cold place until firm.

Time.—From 30 to 40 minutes. Average Cost, 1s. 9d. to 2s. Sufficient for 1 medium-sized mould.

Pineapple (Fr. ananas).—The pineapple is a native of tropical South America, but is now widely found in all tropical countries. It is a peculiar growth of the Ananassa sativa. The fruit, which much resembles a pine-cone, is of a delicious and delicate flavour, slightly reminiscent of turpentine, containing sugar, and is a sub-acid. In proper condition it should be soft, sweet and full of juice. It is much appreciated as a dessert fruit, and, owing to its delicious and characteristic flavour, is well adapted for use in the kitchen in preparing a large variety of sweet dishes. The finest fruit for table use is grown in the United Kingdom in specially heated glass pine-houses. Enormous quantities are also imported from the West Indies, the Azores, etc. These are packed while still hard, and ripen on the journey. Pineapples are also preserved in tins, in glass with syrup, and candied, in all of which forms they are most useful to the cook. It was first known in Europe about 250 years ago, and appears to have been cultivated in England in the middle of the eighteenth century. From the fibre of the pineapple a beautiful cloth, called "pina," is manufactured.

2049.—PISTACHIO CREAM. (Fr.—Crème aux Pistaches.)

Ingredients.—1 pint of cream, 4 ozs. of pistachio nuts, 2 ozs. of castor sugar, 1 oz. of leaf gelatine, a little sap-green liquid colouring.

Method.—Blanch, skin and chop the pistachios finely. Dissolve the gelatine and sugar in 3 tablespoonfuls of water. Whip the cream stiffly, add the gelatine when cool, the pistachios, and sap-green drop by drop, until the desired colour is obtained. Pour into a decorated mould (see p. 985), and let it remain on ice or in a cold place until firmly set.

Time.—About ½ an hour. Average Cost, 3s. 9d. to 4s. 3d. Sufficient for 1 medium-sized mould.

2050.—RASPBERRY CREAM. (Fr.—Crème aux Framboises.)

Ingredients.—1 pint of cream, ¼ of a pint of milk, 1½ ozs. of castor sugar, ½ an oz. of gelatine, the juice of 1 lemon, ¼ of a pint of raspberry syrup, or 2 tablespoonfuls of raspberry jam.

Method.—When raspberry jam is used instead of syrup, pass it through a hair sieve, dilute with water to make the required quantity, and add a few drops of cochineal. Dissolve the gelatine and sugar in the milk, add the lemon-juice, mix with the raspberry syrup, and stir in the stiffly-whipped cream.

Time.—About ½ an hour. Average Cost, 2s. 3d. to 2s. 6d. Sufficient for 1 medium-sized mould.

2051.—RICE CREAM. (Fr.—Riz à l'Impératrice.)

Ingredients.—2 ozs. of Caroline rice, 4 ozs. of castor sugar, ¼ of an oz. of leaf gelatine, 1 pint of milk, ½ a pint of cream, vanilla or other flavouring, fruit compôte (see p. 1025).

Method.—Simmer the rice in the milk until perfectly tender, and when the milk is nearly absorbed, stir frequently to prevent the rice sticking to the bottom of the pan. Melt the gelatine in 1 or 2 tablespoonfuls of water, stir it into the rice with the sugar and flavouring ingredient, and when sufficiently cool add the stiffly-whipped cream. Turn into a decorated border mould, and allow it to remain on ice or in a cold place until set. Serve the compôte of fruit piled in the centre.

Time.—About 2 hours. Average Cost, 1s. 4d., exclusive of the fruit compôte. Sufficient for 1 medium-sized mould.

2052.—RICE CREAM. (Fr.—Créme de Riz.)

Ingredients.—1 pint of milk, ½ a pint of cream, 2 ozs. of ground rice, 2 ozs. of castor sugar, ½ an oz. of leaf gelatine, vanilla essence, or other flavouring.

Method.—Bring the milk and sugar to boiling point, sprinkle in the rice, and simmer gently for about 20 minutes. Dissolve the gelatine in 1 tablespoonful of water, add it to the rice, flavour to taste with vanilla essence, and when cool, mix in as lightly as possible the stiffly-whipped cream. Pour into the prepared mould, and set aside until firm.

Time.—About ½ an hour. Average Cost, 1s. 5d. to 1s. 7d. Sufficient for 1 medium-sized mould.

2053.—RUM CREAM. (Fr.—Crème au Rhum.)

Ingredients.—1 wineglassful of rum, 2 ozs. of sugar, ¼ of an oz. of leaf gelatine, 3 yolks of eggs, ½ a pint of milk, 1 bay-leaf.

Method.—Bring the milk to boiling point, put in the bay-leaf, and infuse for 20 minutes. Add the sugar and yolks of eggs, stir until the mixture thickens, then put in the gelatine previously dissolved in a little hot water, and remove the bay-leaf. Add the rum, stir occasionally until cool, and pour into a mould rinsed with cold water.

Time.—About ½ an hour. Average Cost, 10d. Sufficient for 4 or 5 persons.

2054.—SOLID CREAM.

Ingredients.—1 pint of double cream, castor sugar to taste, 1 dessertspoonful of lemon-juice, 2 tablespoonfuls of brandy.

Method.—Whip the cream stiffly, add the lemon-juice and brandy, and sweeten to taste. Serve in jelly glasses.

Time.—25 minutes. Average Cost, 2s. 6d. Sufficient for 6 or 7 persons.

2055.—STONE CREAM.

Ingredients.—1 pint of milk, 2 ozs. of sugar, 1 heaped up tablespoonful of arrowroot, 3 drops each of essence of cloves and almonds, jam, strips of angelica, glacé cherries.

Method.—Place a good layer of jam at the bottom of a glass dish. Mix the arrowroot smoothly with a little cold milk, boil the remainder, pour it over the arrowroot, stirring meanwhile. Replace in the stewpan, add the sugar, simmer gently for 2 or 3 minutes, and stir in the flavourings. Stir the mixture occasionally until nearly cold, then pour it over the jam, and garnish with angelica and cherries.

Time.—Altogether, about 1 hour. Average Cost, 10d. Sufficient for 4 or 5 persons.

2056.—STRAWBERRY CREAM. (Fr.—Crème de Fraises.)

Ingredients.—1 lb. of strawberries, ½ a pint of cream, 3 ozs. of castor sugar, ¾ of an oz. of leaf gelatine, the juice of 1 lemon.

Method.—Pick the strawberries and pass them through a fine hair seive. Dissolve the gelatine and sugar in 2 tablespoonfuls of water, and add the lemon-juice. Strain the gelatine, etc., into the strawberry purée, add the cream well-whipped, mix lightly together, and pour into the prepared mould. Set on ice or in a cold place until firm.

Time.—From 35 to 40 minutes. Average Cost, 2s. Sufficient for 1 medium-sized mould. Seasonable from June to August.

2057.—STRAWBERRY CREAMS, SMALL. (Fr.—Petits pains de Fraises à la Moderne.)

Ingredients.—1 lb. ripe strawberries, 1 pint of lemon or wine jelly, Nos. 2004, 2020, 1 tablespoonful of Maraschino, ½ an oz. of leaf gelatine, 1 oz. of castor sugar, 2 ozs. of loaf sugar, 2 eggs, angelica.

Method.—Line the moulds with jelly, and decorate them with leaves of angelica and halved strawberries (see p. 985). Boil the loaf sugar and 1 gill of cold water to a syrup. Pass the remainder of the strawberries through a fine sieve, place in a large basin with the syrup, sugar, Maraschino, beaten eggs, gelatine dissolved in 1 tablespoonful of water, and whisk over a saucepan of boiling water until the mixture thickens. Now stand the basin on ice or on a cold slab, stir frequently until cold and on the point of setting, then pour into the prepared moulds.

Time.—2 hours, altogether. Average Cost, 2s. to 2s. 6d. Sufficient for 8 or 10 small moulds.

Note.—As the mixture is poured less quickly into small moulds than one large one, it should not be allowed to come quite so near setting point. If, however, it stiffens during the process of filling the moulds, it should be slightly re-heated over a saucepan of hot water.

2058.—SWISS CREAM. (Fr.—Crème à la Suisse.)

Ingredients.—½ a pint of cream, ½ a pint of milk, ¼ of a pint of sherry, 1 oz. of castor sugar, 1 tablespoonful of cornflour, 1 lemon, 1 teaspoonful, of finely-chopped pistachios, sponge cake.

Method.—Cut the cake into 1-inch thick slices, place them in a deep silver or glass dish, and pour over the sherry. Mix the cornflour smoothly with a little milk, boil the remainder with the thinly-cut lemon-rind and sugar until pleasantly flavoured, remove the lemon rind, then add the blended cornflour and milk, boil for 2 or 3 minutes, and let the mixture cool. Whip the cream slightly, add it and the lemon-juice to the cornflour preparation, and pour over the sponge cake. Sprinkle with the pistachios, and serve when perfectly cold.

Time.—From 35 to 40 minutes. Average Cost, 1s. 6d. to 1s. 8d., exclusive of the cake. Sufficient for 1 medium-sized dish.

2059.—TAPIOCA CREAM. (Fr.—Crème au Tapioca.)

Ingredients.—1½ ozs. of French crushed tapioca (sold in packets), 2 ozs. of castor sugar, 1 quart of milk, 2 tablespoonfuls of thick cream, 4 yolks of eggs, the thinly-cut rind of ½ a lemon, 1 bay-leaf, ½ a small pot of red-currant jelly, an equal quantity of lemon or wine jelly.

Method.—Mix and dissolve the jellies, and when cool pour the preparation on the bottom of a border mould, and let it set. Bring the milk, bay-leaf, and lemon-rind to the boil, and sprinkle in the tapioca. Cook gently for about ½ an hour, then add the sugar, beaten yolks of eggs, and stir until the mixture thickens. Remove the bay-leaf and lemon-rind, and when cool stir in the stiffly-whipped cream, and pour the mixture into the prepared mould.

Time.—From 1¼ to 1½ hours. Average Cost, 1s. 6d. to 1s. 8d. Sufficient for 1 large mould.

2060.—TEA CREAM. (Fr.—Crème au Thé.)

Ingredients.—1 oz. of good tea, ¾ oz. of gelatine, ½ pint of milk, ½ pint of cream, sugar to taste.

Method.—Bring the milk to boiling point, pour it over the tea, let it infuse for 20 minutes, then strain and add half the cream. Dissolve the gelatine in a little boiling water, strain it into the cream, and sweeten to taste. Whip the remainder of the cream stiffly, stir it into the tea, etc., when sufficiently cool. Pour into a mould rinsed with cold water and let set.

Time.—About 1 hour. Average Cost, 2s. Sufficient for 4 or 5 persons.

2061.—VANILLA CREAM. (Fr.—Crème à la Vanille.)

Ingredients.—1¼ pints of milk, ½ pint of cream, 1½ ozs. of castor sugar, ½ an oz. of leaf gelatine, 4 yolks of eggs, 1 tablespoonful of brandy, 2 teaspoonfuls of vanilla essence.

Method.—Beat the yolks of eggs, add them to the milk when nearly boiling, stir until they thicken, put in the sugar, and let the preparation cool. Dissolve the gelatine in 1 tablespoonful of water, and add it with the brandy and vanilla essence to the rest of the ingredients. Whip the cream slightly, stir it lightly into the preparation when cool, and poor into the prepared mould.

Time.—From 40 to 60 minutes. Average Cost, 1s. 9d. to 2s. Sufficient for 1 large mould.

2062.—VANILLA CREAM. (Fr.—Crème à la Vanille.)

Ingredients.—1 pint of cream, 1 oz. of castor sugar, ½ an oz. of leaf gelatine, 1 gill of water, 1 teaspoonful of vanilla essence.

Method.—Whip the cream stiffly, add the castor sugar and vanilla essence. Dissolve the gelatine in the water, when cool, strain into the cream, mix well, and pour into the prepared mould. Let it remain on ice or in a cold place until set.

Time.—About 20 minutes. Average Cost, 2s. to 2s. 4d. Sufficient for 1 medium-sized mould.

Vanilla is the fruit of vanilla aromatica, a parasitical orchid which flourishes in Brazil, Mexico, Peru, and many other places. The fruit is a long capsule, thick and fleshy. Certain species of this fruit contain a pulp with a delicious perfume and flavour. Vanilla is principally imported from Mexico. The capsules for export are always picked at perfect maturity. The essence is the form in which it is used generally and most conveniently. Its properties are stimulating. Vanilla is in daily use for ices, chocolates, and flavouring confections generally.

2063.—VELVET CREAM. (Fr.—Crème à la Velouté.)

Ingredients.—½ a pint of cream, ½ a gill of water, 1 wineglassful of brandy or sherry, 1 oz. of castor sugar, ½ an oz. of leaf gelatine.

Method.—Dissolve the gelatine and sugar in the water, and add the sherry or brandy. Whip the cream stiffly, add to the rest of the ingredients when cool, and mix well. Pour into the prepared mould, and let it stand on ice or in a cold place until firm.

Time.—From 20 to 30 minutes. Average Cost, 1s. 4d. to 1s. 6d. Sufficient for 1 small mould.

Cold Sweets

2064.—ALMOND CUSTARD.

Ingredients.—1 tablespoonful of finely-chopped almonds, almond-essence, ½ an oz. of potato flour, 4 ozs. of sugar, 4 yolks of eggs, 3 sheets or ¼ oz. of leaf gelatine, 1½ pints of milk.

Method.—Mix the potato flour smoothly with a little milk, boil up the remainder, and pour it over the potato flour, stirring the mixture meanwhile. Replace in the stewpan, simmer gently for 3 minutes, then add the sugar and yolks of eggs, and stir by the side of the fire until the mixture thickens. Dissolve the gelatine in a little hot water, add it to the custard, and strain. Stir in the almonds, add almond essence to taste, and use for filling éclairs, cornets, etc.

Time.—About ½ an hour. Average Cost, 10d. to 1s.

2065.—APPLE COMPOTE. (See Compote of Fruit, No. 2099, and Stewed Fruit, No. 2160.)

2066.—APPLE CUSTARD.

Ingredients.—2 lbs. of apples, 6 ozs. of sugar, 4 eggs, 1 pint of milk.

Method.—Peel, core and slice the apples, stew them with 4 ozs. of sugar and 2 or 3 tablespoonfuls of water until tender, then pass through a hair sieve, or beat to a pulp. Bring the milk nearly to boiling point, put in the remainder of the sugar and the beaten yolks of eggs, stir and cook gently until the mixture thickens, but do not allow it to boil. Whisk the whites of eggs to a stiff froth, and sweeten with a little castor sugar. Place the apple pulp at the bottom of a piedish, pour the custard on top, and cover lightly with the white of egg. Sprinkle the surface liberally with castor sugar, and bake in a moderately cool oven until the méringue hardens and acquires a little colour.

Time.—About 1½ hours. Average Cost, 1s. 1d. Sufficient for 4 or 5 persons. Seasonable at any time.

2067.—APPLE FOOL.

Ingredients.—1 pint of apple pulp, ¼ of a pint of stiffly-whipped cream, sugar to taste.

Method.—Bake or stew the apples, pass them through a fine sieve, sweeten to taste, and stir in the cream. Serve in a glass dish, or custard glasses.

Time.-—About 1 hour. Average Cost, 1s. Sufficient for 3 or 4 persons.

2068.—APPLE FROST WITH CREAM. (Fr.—Pommes Méringuées à la Crème.)

Ingredients.—10 small sour cooking apples, 10 ozs. of loaf sugar, castor sugar, ½ a pint of cream, 3 whites of eggs, 1 teaspoonful of lemon-juice, 1 inch of cinnamon, 2 cloves, 10 crystallized cherries, angelica.

Method.—Peel and core the apples carefully without breaking. Place the loaf sugar in a stewpan with ½ a pint of water, the sugar, lemon-juice, cloves and cinnamon, and reduce to a syrup, skimming meanwhile. Arrange the apples in a sauté-pan, pour the syrup round, cover with a buttered paper, and bake gently until tender. Transfer them to a buttered baking-sheet, cover the entire surface lightly with stiffly-whisked sweetened white of egg, by means of a pipe and forcing-bag, and dredge well with castor sugar. Bake in a slow oven until the méringue hardens and acquires a little colour, and let them become quite cold. When ready to serve, whip the cream stiffly, stir in 1 dessertspoonful of castor sugar, pile a little in the centre of each apple, dish each one on a little bed of cream, and serve the remainder in the centre of the dish. Decorate each apple with a cherry and strips of angelica, then serve.

Time.—About 3 hours. Average Cost, 2s. 6d. to 2s. 9d. Sufficient for 7 or 8 persons. Seasonable at any time.

2069.—APPLE HEDGEHOG.

Ingredients.—1 dozen sour cooking apples, 5 ozs. of moist sugar, castor sugar, 1 oz. of blanched baked almonds, 2 whites of eggs, the finely-grated rind of a ½ lemon, 1 pint of water.

Method.—Peel the apples, core 8 of them carefully, and slice the remainder. Place the 8 whole apples in a stewpan with the moist sugar and water, stew gently until tender, then transfer them carefully to a dish. Put the sliced apples into the stewpan, cook them in the syrup until perfectly soft, and beat them to a pulp. Spread a layer of this pulp on a dish, place the whole apples on the top of it, fill the spaces between them with apple pulp, and cover the surface with the remainder, raising it slightly in the centre, in the form of a dome. Whisk the whites of eggs stiffly, sweeten to taste with castor sugar, and spread lightly over the apples. Insert the strips of almonds uniformly, to represent the back of a hedgehog, and serve.

Time.—From 1¾ to 2 hours. Average Cost, 1s. 6d. Sufficient for 6 or 7 persons. Seasonable at any time.

2070.—APPLE SNOW. (Fr.—Pommes à la Neige.)

Ingredients.—6 apples, 6 whites of eggs, 4 or 5 ozs. of castor sugar, the thinly-cut rind of 1 lemon.

COLD SWEETS.

 

1. Charlotte Russe. 2. Savarin Trifle.

COLD SWEETS.

 

1. Savoy or Sponge Cake. 2. Ratifia Trifle.

Method.—Peel, core and slice the apples, place them in a jar with the sugar, lemon-rind, and 2 tablespoonfuls of water, and stew gently on the stove or in the oven until tender. Pass through a sieve, add more sugar if necessary, and let the pulp become quite cold. Then whip the whites stiffly, add them to the pulp, and continue the whisking until the mixture becomes stiff. Serve in custard-glasses or on a glass dish.

Time.—From 1¼ to 1½ hours. Average Cost, 1s. 2d. Sufficient for 5 or 6 persons. Seasonable at any time.

2071.—APPLE SNOW. (Another Method.)

Ingredients.—6 apples, 2 whites of eggs, 2 tablespoonfuls of castor sugar, 1 tablespoonful of coarsely-chopped candied peel, 2 tablespoonfuls of sherry, the thinly-cut rind of ½ a lemon.

Method.—Peel, core and slice the apples, put them into a stewpan with the water, sherry, sugar and lemon-rind. Cook gently until tender, pass through a hair sieve, add the stiffly-whisked whites of eggs, and whisk until the mixture becomes firm. Stir in the candied peel, and serve in small glasses.

Time.—About 1¼ hours. Average Cost, from 1s. to 1s. 3d. Sufficient for 6 or 7 persons. Seasonable at any time.

2072.—APPLE SNOW. (Another Method.)

Ingredients.—2 lbs. of sour cooking apples, 4 or 5 ozs. of sugar, the thinly-cut rind of 1 lemon, 2 whites of eggs.

Method.—Peel, core and slice the apples, stew them with 3 tablespoonfuls of water, the lemon-rind and sugar until tender, then pass them through a sieve. Add more sugar if necesssary, let the apple pulp become quite cold, and mix lightly in the stiffly-whisked whites of eggs. Serve in jelly-glasses or on a glass dish.

Time.—About 1⅓ hours. Average Cost, 9d. Sufficient for 6 or 7 persons. Seasonable at any time.

2073.—APPLE TRIFLE. (Fr.—Trifle de Pommes.)

Ingredients.—2 lbs. of sour cooking apples, 6 ozs. of sugar, ⅓ of a pint of cream, ½ a pint of custard, No. 2104, 3 sponge cakes, the finely-grated rind of ½ a lemon, glacé cherries, angelica.

Method.—Peel, core, slice the apples, stew them with the lemon-rind, sugar and 2 tablespoonfuls of water in a jar until tender, and rub through a hair sieve. Cut each sponge cake into 3 or 4 slices, place them in a glass dish, cover with the apple purée, pour over the custard, and let the preparation stand until perfectly cold. Then whip the cream stiffly, spread it lightly over the entire surface, and garnish with halved cherries and strips of angelica.

Time.—Altogether, about 2 hours. Average Cost, 1s. 9d. to 2s. Sufficient for 6 or 7 persons. Seasonable at any time.

2074.—APPLES AND CREAM. (Fr.—Pommes à la Chantilly.)

Ingredients.—2 lbs. of sour cooking apples, 5 ozs. of moist sugar, 1 lemon, ⅓ of a pint of cream.

Method.—Peel, core and slice the apples, place them in a jar with the thinly-cut rind of the lemon, 2 tablespoonfuls of water and the sugar, and cook on the stove or in the oven until tender. Pass through a hair sieve, add the lemon-juice, and more sugar, if necessary, and ¾ fill custard glasses with the preparation. Whip the cream stiffly, sweeten to taste, and pile lightly on the top of the apple purée.

Time.—From 1½ to 1¾ hours. Average Cost, 1s. 6d. Sufficient for 6 or 7 persons. Seasonable at any time.

2075.—APPLES IN RED JELLY.

Ingredients.—6 apples, 6 ozs. of loaf sugar, ½ an oz. of leaf gelatine, 1 pint of boiling water, the thinly-cut rind of 1 lemon, 4 cloves, 1 white of egg, castor sugar, cochineal.

Method.—Peel and core the apples, place them in a stewpan large enough to allow them to stand side by side, pour over them the hot water, in which the loaf sugar has been previously dissolved, and add the lemon-rind and cloves. Cover, and stew very gently until the apples are tender, then remove them, brush the tops of them with white of egg, and sprinkle liberally with castor sugar. Add the gelatine to the contents of the stewpan, stir until dissolved, then strain into a basin, and colour red with cochineal. Place the apples in a deep glass dish, pour the syrup round, and put aside in a cold place until set.

Time.—About 1 hour. Average Cost, 10d. Sufficient for 4 or 5 persons. Seasonable at any time.

2076.—APRICOT COMPOTE. (See Compôte of Fruit, No. 2099, and Stewed Fruit, No. 2160.)

2077.—APRICOT MOULD. (Fr.—Pain d'Abricot.)

Ingredients.—1½ pints of milk, 2 ozs. of ground rice, 1 oz. of castor sugar, 4 tablespoonfuls of apricot jam, or ½ gill apricot pulp, and ½ a gill of cream.

Method.—Bring the milk to boiling point, sprinkle in the ground rice, and simmer for about 10 minutes. Dilute the jam or pulp with a tablespoonful of hot water, and press it through a sieve or strainer into the stewpan. Add the sugar, and when well-mixed, pour the preparation into a wetted border mould. Let it stand until set, then turn out, and pile the stiffly-whipped sweetened cream in the centre.

Time.—From 25 to 30 minutes. Average Cost, 10d. Sufficient for 5 or 6 persons.

2078.—APRICOT TRIFLE. (Fr.—Trifle d'Abricot.)

Ingredients.—1 bottle or tin of apricots, stale sponge cake, ⅓ of a pint of cream, 1 tablespoonful of almonds blanched and shredded, 1 tablespoonful of castor sugar, 1 tablespoonful of lemon-juice.

Method.—Strain the apricots, and boil the syrup and sugar together for ½ an hour. Cut the sponge cake into ½-inch slices, and stamp them out into rounds a little larger than ½ an apricot. Place them on a dish, pour the syrup over them, and let them soak for 1 hour. Now remove them to the dish in which they will be served, and add ½ an apricot to each piece. Strain the syrup, mix with it the lemon-juice, and pour it over the apricots. Stick the shredded almonds in the apricots, and serve the stiffly-whipped sweetened cream piled in the centre of the dish. Peaches or pineapple may also be used in this manner, the trimmings of the latter being mixed with the cream. For a plain dish, stale bread may replace the sponge cake, and a good custard may be substituted for the cream.

Time.—Altogether, 2½ hours. Average Cost, 2s. Sufficient for 6 or 7 persons.

2079.—ARROWROOT BLANCMANGE.

Ingredients.—4 heaped tablespoonfuls of arrowroot, sugar to taste, 1½ pints of milk, lemon-rind, vanilla or other flavouring.

Method.—Mix the arrowroot smoothly with a little cold milk, bring the remainder to boiling point, put in the flavouring ingredient, and infuse for 20 minutes. Strain the milk over the blended arrowroot and stir, replace in the stewpan, sweeten to taste, and boil gently for a few minutes. Rinse the mould with cold water, pour in the preparation, and put aside until set. Serve with stewed fruit, jam, or cold custard sauce.

Time.—About 35 minutes. Average Cost, 7d. or 8d. Sufficient for 4 or 5 persons.

2080.—BANANA BLANC MANGE.

Ingredients.—2 bananas, 1 quart of milk, 2 ozs. of cornflour, 2 ozs. of castor sugar, 2 yolks of eggs, ½ a teaspoonful of vanilla essence.

Method.—Mix the cornflour smoothly with a little milk, boil the remainder, add the sugar and blended cornflour, and simmer gently for 5 minutes. Let it cool, add the beaten yolks of eggs, and stir by the side of the fire until they thicken. Now put in the bananas thinly-sliced, and the vanilla essence, and pour the preparation into a wetted mould.

Time.—From 30 to 35 minutes. Average Cost, 10d. Sufficient for 6 or 7 persons. Seasonable at any time.

2081.—BANANA CANTALOUP.

Ingredients.—Firm bananas, crushed ice, Krona pepper.

Method.—Let the bananas remain on ice for at least 12 hours, then remove the skins, and cut the bananas into thick slices. Fill a finger bowl with finely-crushed ice, piling it high in the centre, and place the bowl on a dish covered with a serviette. Replace the sliced bananas in their original form, and arrange them overlapping each other round the bowl of ice. Serve with salt and Krona pepper.

Time.—12 to 13 hours. Average Cost, Good Bananas, 2d. each. Allow 1 to each person.

2082.—BANANA CHARLOTTE.

Ingredients.—½ a pint of banana pulp, ¼ of a pint of stiffly-whipped cream, ½ an oz. of gelatine, sugar to taste, Savoy biscuits or strips of bread (see Apple Charlotte, No. 1755).

Method.—Obtain the pulp by passing the bananas through a fine sieve. Soak the gelatine in cold water, and stir it over the fire until dissolved. Prepare the mould as directed in the recipe for making Apple Charlotte. Mix the banana pulp and cream lightly together, sweeten to taste, add the gelatine, and, when well mixed, turn into the prepared mould.

Time.—About 1 hour. Average Cost, 1s. 9d., exclusive of Savoy biscuits. Sufficient for a pint mould.

2083.—BANANA TRIFLE. (Fr.—Trifle de Banane.)

Ingredients.—1 pint of cream, ½ a pint of lemon jelly, 6 bananas, ¼ of an oz. of gelatine, 2 tablespoonfuls of apricot jam sieved, a good tablespoonful of almonds, 2 dozen of ratafias, 1 wineglassful of Maraschino or Curaçoa, carmine.

Method.—Pass the bananas through a hair sieve, add the jam, cool liquid jelly, and the Maraschino or Curaçoa. Dissolve the gelatine in a tablespoonful of water, mix with the other ingredients, add a few drops of carmine to brighten the colour, and pour into a deep dish. Blanch, shred, bake the almonds brown, and let them become perfectly cold. When ready to serve, whip the cream stiffly, sweeten to taste with castor sugar, and, if liked, flavour with Maraschino or Curaçoa. Pile lightly on the top of the jellied preparation, sprinkle the almonds over the entire surface, and garnish the base with ratafias.

Time.—About 3 or 4 hours. Average Cost, 3s. 6d. Sufficient for 1 dish. Seasonable at any time.

2084.—BLANC MANGE. (See Arrowroot Blancmange, No. 2079, Vanilla Blancmange, No. 2171, Cornflour Blancmange, No. 2100, etc.)

2085.—BORDER OF FIGS WITH CREAM. (Fr.—Bordure de Figues à la Crème.)

Ingredients—½ a lb. of dried figs, 1 oz. of castor sugar, ¼ of an oz. of leaf gelatine, ½ a pint of water, ⅓ of a pint of cream, the thinly-cut rind of ½ a lemon,

Method.—Cut the figs into small pieces, put them into a jar with the water (sherry or claret may replace a little of the water if liked), sugar ann lemon-rind, simmer gently on the stove or in the oven until tender, and rub through a fine sieve. Stir in 2 tablespoonfuls of cream, pour the preparation in a mould, previously wetted, or lined with jelly, it preferred. When set, turn out and serve, the stiffly-whipped sweetened cream piled in the centre.

Time.—From 1¼ to 1½ hours. Average Cost, 1s. 4d. to 1s. 6d. Sufficient for 5 or 6 persons. Seasonable at any time.

2086.—BORDER OF FRUIT. (Fr.—Bordure de Fruits.)

Ingredients.—2 eggs, the weight of 2 eggs in flour, the weight of 2 eggs in sugar, 2 bananas, 1 orange, ¼ of a lb. of grapes, 1 oz. of preserved cherries, 2 ozs. of strawberries, ¼ of a pint of water, ½ a lb. of loaf sugar, ½ a gill of brandy and Maraschino (mixed), the juice of 1 lemon, a few pistachios, ½ a pint of whipped cream.

Method.—Whisk the eggs and sugar to a frothy consistency, and sprinkle the flour in lightly. Bake in a quick oven in greased border moulds for about 10 minutes. When cooked, turn on a sieve to cool. Boil the sugar and water for about 20 minutes until a thick syrup is obtained, flavour this with lemon-juice and the liqueurs. Prepare the fruit and put it into the syrup. Soak the borders of cake with the syrup, pile up the fruit, and force whipped-cream round the edge of the border and on the fruit daintily by means of a bag and rose pipe. Any fruit may be used, such as raspberries and red currants. The liqueurs also may be varied. Decorate the dish with blanched pistachios and a few preserved cherries.

Time.—About 1½ hours. Average Cost, 2s. 9d. to 3s. 6d. Sufficient for 6 or 7 persons.

2087.—BORDER OF PRUNES WITH CREAM. (Fr.—Bordures de Prunes à la Crème.)

Ingredients.—1 lb. of prunes, ¼ of a lb. of loaf sugar, ½ an oz. of leaf gelatine, 1 gill of cream, 1 gill of claret, the thinly cut rind of ½ a lemon, 1 inch of cinamon, lemon or wine jelly.

Method.—Stone the prunes, place them in a jar with the claret, sugar, lemon-rind, cinnamon, and ¼ of a pint of water, stand the jar in a saucepan of boiling water or in a cool oven, cook until tender, and rub through a fine sieve. Dissolve the gelatine in a little water, and stir it into the purée. Have ready a border mould lined with wine jelly, pour in the preparation, let it remain until set, then turn out, and serve with the stiffly-whipped sweetened cream piled in the centre.

Time.—From 1¼ to 1½ hours. Average Cost, 1s. 9d. Sufficient for 5 or 6 persons. Seasonable at any time.

2088.—BOSTON CUP PUDDING.

Ingredients.—1 teacupful of flour, 1 teacupful of brown moist sugar, ½ a teacupful of milk, 1 teaspoonful of baking-powder, ½ a teaspoonful of grated lemon-rind, 1½ ozs. of butter, 1 egg, raspberry jam.

Method.—Cream the butter and sugar well together, beat the egg in, then add the lemon-rind and flour, stir in the milk, and lastly the baking-powder. Have ready a buttered Yorkshire pudding tin, pour in the preparation, and bake from 20 to 25 minutes in a moderately hot oven. When cold, split, spread a good layer of jam between, and serve.

Time.—To bake, from 20 to 25 minutes. Average Cost, 7d. Sufficient for 1 dish.

2089.—CANNELONS.

Ingredients.—Strips of puff paste, about 16 inches long and 1 inch wide, whipped cream, preserved fruit, jam, or jelly.

Method.—Wrap the paste round short sticks, which must be previously greased and floured, and brush them over with egg. Bake in a moderately hot oven, and, when cold, fill them with sweetened stiffly-whipped cream, fruit, jam, or jelly. Also see Cornucopians.

Time.—To bake, about 15 minutes. Average Cost, 1d. to 2d. each. Allow 1 to each person.

2090.—CHERRY COMPOTE. (See Compote of Fruit, No. 2099, and Stewed Fruit, No. 2160.)

2091.—CHOCOLATE FARINA.

Ingredients.—8 ozs. of chocolate, 4 ozs. of farina (cornflour will serve), 2. ozs. of sugar, 1 quart of milk, vanilla.

Method.—Mix the farina, or cornflour, smoothly with a little milk, heat the remainder, add the sugar and chocolate in small pieces, and stir until dissolved. Pour the boiling milk, etc., over the cornflour, stirring meanwhile, replace in the stewpan, and simmer gently for 10 minutes, stirring continuously. Add vanilla to taste, and pour into a mould rinsed with cold water.

Time.—About 40 minutes. Average Cost, 1s. 3d. Sufficient for 4 or 5 persons.

2092.—CHOCOLATE MOULD. (Fr.—Pain au Chocolat.)

Ingredients.—4 ozs. of chocolate, 1 oz. of castor sugar, 1 oz. of gelatine, 1 pint of milk, vanilla.

Method.—Soak the gelatine in 1 or 2 tablespoonfuls of milk, and boil the remainder with the chocolate. When perfectly smooth, stir in the sugar and gelatine, add vanilla essence to taste, let the mixture cool a little, then pour into 1 large or several small moulds.

Time.—About ½ an hour. Average Cost, 8d. to 9d. Sufficient for 4 or 5 persons.

2093.—CHOCOLATE MOULD. (Another Method.)

Ingredients.—2 ozs. of chocolate, 2 ozs. of cornflour, 1 oz. of loaf sugar, 1¼ pints of milk, liquid caramel (see p. 214).

Method.—Mix the cornflour smoothly with a little milk, put the rest into a stewpan with the chocolate grated or broken into small pieces, add the sugar, and simmer until dissolved. Then add the blended cornflour and milk, simmer very gently for about 5 minutes, and deepen the colour by adding a few drops of caramel. Turn the preparation into a wet mould, and let it remain in a cold place until set.

Time.—About ½ an hour. Average Cost, 6d. Sufficient for 3 or 4 persons.

2094.—COBURG TRIFLE. (Fr.—Trifle à la Coburg.)

Ingredients.—6 stale sponge cakes, macaroons, raspberry or apricot jam, ½ a pint of cream, ¼ of a pint of custard, No. 2104, 1 glass of sherry or Marsala, angelica, glacé cherries, almonds blanched and shredded.

Method.—Slice the sponge cakes, spread ½ of them with jam, and cover with the remainder. Arrange them compactly in a glass dish, pour the wine over them, place the macaroons on the top in the form of a pyramid, and cover with the custard. Whip the cream stiffly, pile it on lightly, and garnish with strips of angelica and cherries and the shredded almonds. This dish should be made at least 1 hour before serving.

Time.—About ½ an hour, after the custard is made. Average Cost, 3s. Sufficient for 1 large dish.

2095.—COFFEE CUSTARD. (Fr.—Petits Crèmes au Café.)

Ingredients.—Coffee essence, 4 yolks of eggs, 2 whites of eggs, ½ a pint of milk, sugar to taste.

Method.—Bring the milk nearly to boiling point, pour it over the eggs previously beaten, and add sugar and coffee essence to taste. Pour the custard into buttered china ramakin cases, bake until set, and serve either hot or cold.

Time.—About 20 minutes. Average Cost, 6d. Sufficient for 6 or 8 ramakins.

Note.—Also see Moka Custard for Filling Eclairs.

2096.—COFFEE MOULD.

Ingredients.—1 pint of milk, 1 dessertspoonful of coffee essence, 1½ ozs. of castor sugar, ½ an oz. of leaf gelatine.

Method.—Boil the milk, pour it over the gelatine; when dissolved stir in the sugar and coffee essence to taste. Stir occasionally until the preparation becomes cold and creamy, then pour into a wetted mould.

Time.—From 30 to 35 minutes. Average Cost, 4d. Sufficient for 4 or 5 persons.

2097.—COLD CABINET PUDDING. (Fr.—Pouding Cabinet froid.)

Ingredients.—Savoy biscuits, 2 ozs. of ratafias, ½ a pint of milk, ½ a gill of cream, 1 oz. of castor sugar, ½ an oz. of leaf gelatine, 4 yolks of eggs, glacé cherries, vanilla essence, wine jelly.

Method.—Decorate the bottom of a charlotte mould, previously lined with a layer of jelly, with halves or rings of cherries, and line the sides of the mould with biscuits, placing them alternately back and front next the tin. Bring the milk nearly to boiling point, add the beaten yolks of eggs, and stir by the side of the fire until they thicken. Dissolve the gelatine and sugar in 1 or 2 tablespoonfuls of water, strain into the custard, and add vanilla essence to taste. Place the ratafias and trimmings of the Savoy biscuits in the mould, add the cream to the custard when cool, and pour into the mould. Let it stand on ice or in a cool place until set, then turn out and serve.

Time.—About 1 hour. Average Cost, 1s. 6d. Sufficient for 1 medium sized mould.

SWEETS.

 

 

1.—Pancakes. 2.—Rice and Apple Cake. 3.—Eclairs. 4.—Assorted Pastry. 5.—Rice Pudding. 6.—Stewed Fruits. 7.—Sugar Trifle. 8.—Pyramid Cream. 9.—Croquettes of Rice. 10.—Gâteau St. Honoré. 11.—Simnel Cake.

2098.—COMPOTE OF APPLES WITH CREAM. (Fr.—Compôte de Pommes à la Crème.)

Ingredients.—1 lb. of sour cooking apples, 4 ozs. of loaf sugar, 1 oz. of vanilla sugar, ½ a pint of cream, ½ a pint of milk, 2 cloves, the thinly-cut rind of ½ a lemon, 2 yolks of eggs, 1 glass of sherry, 1 glass of Maraschino.

Method.—Pare, core and stew the apples with the loaf sugar, cloves, lemon-rind, and a little water until tender, then drain well, and place them in a glass dish. Bring the milk nearly to boiling point, add the beaten yolks of eggs, stir, and cook slowly until they thicken, then add the cherry and vanilla sugar. Stir frequently until the custard is quite cold, then pour it over the apples. Whip the cream stiffly, sweeten to taste with castor sugar, add the Maraschino, pile lightly on the top of the custard, then serve.

Time.—Altogether, from 2 to 2½ hours. Average Cost, 1s. 9d. to 2s. Sufficient for 5 or 6 persons. Seasonable at any time.

2099.—COMPOTE OF FRUIT. (Fr.—Compôte de Fruits.)

Ingredients.—½ a lb. of loaf sugar, ¼ of a pint of water, fruit either fresh or preserved.

Method.—Dissolve the sugar in the water, boil until well reduced, skimming meanwhile. Immersion for a few minutes is all that is necessary when using preserved fruits; but fresh fruit must be simmered in the prepared syrup until sufficiently cooked, but not broken. The compote may be served as a separate sweet, or as an accompaniment to plain creams, blancmange, etc.

2100.—CORNFLOUR BLANC MANGE.

Ingredients.—2 ozs. of cornflour or arrowroot, 1½ ozs. of castor sugar, 1 pint of milk, bay-leaf, or other flavouring.

Method.—Mix the cornflour smoothly with a little milk, boil the rest with the bay-leaf, and let it infuse for 10 or 15 minutes. Now stir in the blended cornflour, and cook gently for 5 minutes, then remove the bay-leaf, add the sugar, and pour into a mould, previously rinsed with cold water. Serve with jam, stewed fruit, or fruit syrup.

Time.—About ½ an hour. Average Cost, 4d. Sufficient for 4 or 5 persons.

2101.—CREAM EGGS.

Ingredients.—Vanilla blancmange (1½ quantities of recipe No. 2171), 7 eggs.

Method.—Make a small hole at the end of each egg, empty them, and as far as possible keep the yolks separate from the whites. Make the vanilla custard as directed, using for the purpose 4 or 5 of the yolks, and the whites of 3 eggs. When cool, put it into the egg-shells, place them in an upright position on the unbroken end until set, then remove the shells.

Time.—To prepare, about 1 hour. Average Cost, 2s. 3d. Sufficient for 6 or 7 persons.

2102.—CREAM SNOW. (Fr.—Crème à la Neige.)

Ingredients.—1 pint of cream, the whites of 2 eggs, 1 tablespoonful of castor sugar, vanilla essence.

Method.—Whip the cream and whites of eggs separately to a stiff froth, then mix them lightly together, add the sugar, and flavour to taste with vanilla. Pile in a glass dish, and, if liked, garnish with cherries and strips of angelica.

Time.—About 20 mintues. Average Cost, 1s. 9d. to 2s. Sufficient for 6 or 7 persons.

2103.—CUSTARD BOILED, No. 1.

Ingredients.—½ a pint of milk, 3 yolks of eggs, 1 to 1½ ozs. of castor sugar, according to taste, lemon-rind, bay-leaf, vanilla-pod, or other flavouring, 2 tablespoonfuls of thick cream.

Method.—Rinse a stewpan with cold water, to prevent the milk sticking to the bottom. Put in the milk and flavouring ingredient, simmer gently until pleasantly flavoured, and add the sugar. Strain on to the eggs stirring meanwhile, return to the stewpan, and stir by the side of the fire until the mixture thickens. Considerable care is needed to cook custard in this manner without curdling it, and any one inexperienced should, instead of replacing the preparation in the stewpan, pour it into a jug or double saucepan, place whichever is used in a saucepan of boiling water, and stir until the custard coats the spoon. Add the cream, stir 2 or 3 minutes longer to cook the cream, and let the custard cool, stirring frequently meanwhile.

Time.—From 35 to 45 minutes. Average Cost, 7d. Sufficient for 1 pint.

2104.—CUSTARD BOILED, No. 2.

Ingredients.—½ a pint of milk, 2 eggs, 1 oz. of loaf sugar, bay-leaf, lemon-rind, or other flavouring.

Method.—Prepare the custard as directed in the preceding recipe. Use any of the flavouring ingredients enumerated there, or, if preferred, flavour with vanilla or other essence.

Time.—From 35 to 45 minutes. Average Cost, 4d. Sufficient for ¾ of a pint.

2105.—CUSTARD BOILED, No. 3.

Ingredients.—1 pint of milk, 1 oz. of sugar, 1 teaspoonful of cornflour, 1 egg, lemon-rind or other flavouring.

Method.—Mix the cornflour smoothly with a little milk, simmer the remainder with the lemon-rind until pleasantly flavoured, then strain it on the blended cornflour, stirring meanwhile. Replace in the stewpan, simmer gently for 3 or 4 minutes to cook the cornflour, add the sugar, and let the preparation cool slightly. Beat the egg, add it to the contents of the stewpan, stir by the side of the fire for a few minutes, then let the custard cool.

Time.—About 25 minutes. Average Cost, 4d. Sufficient for 1 pint.

2106.—CUSTARD MOULD.

Ingredients.—1 pint of milk, 3 eggs, 1 oz. of castor sugar, ¾ of an oz. of leaf gelatine, 1 tablespoonful of brandy, vanilla essence.

Method.—Bring the milk nearly to boiling point, add the sugar and well-beaten eggs, and stir by the side of the fire until the mixture thickens, but do not let it boil. Pour it on the gelatine in a basin, add the brandy and vanilla, stir until dissolved, then pour into 1 large or several small moulds. Sherry may replace the brandy, or it may be omitted altogether. A little cold jam sauce or fruit syrup served round the dish will be found an improvement.

Time.—About ½ an hour. Average Cost, 9d. Sufficient for 4 or 5 persons.

2107.—CUSTARD MOULD. (See Caramel Pudding, No. 1800.)

2108.—DAMSON COMPOTE. (See Compôte of Fruit, No. 2099, and Stewed Fruit, No. 2160.)

2109.—DEVONSHIRE JUNKET. (See Junket, No. 2128.)

2110.—FIG MOULD.

Ingredients.—1 lb. of figs, 6 ozs. of sugar, 1 oz. of leaf gelatine, 1 lemon, 1 pint of water.

Method.—Cut the figs into small pieces, put them into a stewpan with the water, sugar, the juice and thinly-cut rind of the lemon, and simmer until tender. Dissolve the gelatine in 3 tablespoonfuls of water, add it to the rest of the ingredients, and pour the mixture into 1 large or several small moulds. Serve with whipped-cream or a good custard sauce.

Time.—About ½ an hour. Average Cost, 8d. Sufficient for 4 or 5 persons.

2111.—FLOATING ISLAND.

Ingredients.—1 pint of cream, sweetened and stiffly whipped, 2 whites of eggs, 2 or 3 tablespoonfuls of raspberry jam or red currant jelly.

Method.—Beat up the whites of eggs till stiff and mix the jam or jelly lightly. Spread the whipped cream lightly at the bottom of a glass dish, and drop tablespoonfuls of the egg mixture on the surface, making each small pile as rocky as possible.

Time.—About ½ an hour. Average Cost, 2s. to 2s. 3d. Sufficient for 1 large dish.

2112.—FRUIT BLANC MANGE.

Ingredients.—Cornflour or ground rice blancmange, stewed fruit.

Method.—Make the blancmange as directed, and put a good layer at the bottom of large-sized dariol moulds. When set, place in each mould a much smaller dariol, and fill the space between the two with blancmange. Let the smaller dariols remain until the blancmange is firm, then remove them, fill the cavity with stewed fruit, and cover with blancmange. When set, turn out, and serve with custard or whipped cream.

Time.—About 2 hours. Average Cost, uncertain.

2113.—FRUIT MOULDS. (See Jelly with Bananas, No. 1999, Jelly with Fruit, No. 2001, and Jelly with Oranges, No. 2002.)

2114.—FRUIT PUDDING.

Ingredients.—Stewed fruit, stale sponge cakes.

Method.—Cut the sponge cake into ½-inch slices, and with them line a pudding basin. Stew the fruit in a jar until tender, sweeten to taste and pour both fruit and syrup into the basin. Cover with slices of cake, press it down with a plate and weight until cold, then serve with a good custard sauce. For a plain pudding, stale bread may be used instead of the cake.

2115.—FRUIT SALAD. (See Compote of Fruit, No. 2099.)

2116.—GENEVA WAFERS.

Ingredients.—3 ozs. of fine flour, 2 ozs. of castor sugar, 3 ozs. of butter, 2 eggs, vanilla essence, cream, apricot jam.

Method.—Cream the butter and sugar well together, beat each egg in separately, add a few drops of vanilla, and stir the flour in as lightly as possible. Put the mixture into a forcing-bag with a large plain pipe, force it out on a well-buttered baking-tin in portions that would just fill a teaspoon, and spread out thinly with a hot wet palette-knife. Bake in a moderate oven until set, then take them out carefully with a palette-knife, and wrap them round buttered cornet tins. Place one inside the other, to keep them in shape, replace in the oven, and bake until lightly browned, turning them frequently in order that all parts may be equally coloured. When cool remove the moulds, partly fill them with stiffly-whipped sweetened cream, add a little jam, and fill the remaining space with cream.

Time.—About 1½ hours. Average Cost, 1s. 9d. to 2s. Sufficient for 6 or 7 persons.

2117.—GLAZED APPLES.

Ingredients.—Small apples of equal size, lemon-juice, syrup No. 2277, apricot jam or marmalade, red currant jelly, strips of angelica, sugar.

Method.—Pare and core the apples, and simmer them very gently in water to which sugar to taste and a little lemon-juice has been added. Drain well, pour over them a little syrup, and cover closely. When cold, coat the apples with apricot marmalade, fill the cavities from which the cores were removed with jelly, and decorate tastefully with strips or leaves of angelica.

Time.—From 3 to 3½ hours. Average Cost, 2½d. each. Allow 1 to each person.

2118.—GOOSEBERRIES, COMPOTE OF. (See Compôte of Fruit, No. 2099, and Stewed Fruit, No. 2160.)

2119.—GOOSEBERRY CHARLOTTE. (Fr.—Charlotte de Groseilles Vertes.)

Ingredients.—Gooseberry cream, No. 2043, finger biscuits, sponge cake, or Génoise.

Method.—Line a plain charlotte mould with the biscuits or slices of the cake, cutting them to fit both the bottom and sides of the mould carefully. Make the cream as directed; when on the point of setting, turn it into the prepared mould, and set on ice until firm.

Time.—About 1½ hours. Average Cost, 3s. to 3s. 6d. Sufficient for 6 or 7 persons. Seasonable, May to August.

2120.—GOOSEBERRY FOOL.

Ingredients.—1 quart of green gooseberries, ¼ of a lb. of loaf sugar, 1 pint of cream, ½ a pint of water.

Method.—Top and tail the gooseberries, cook them until tender with the water and sugar in a jar placed in a saucepan of boiling water. Rub them through a hair sieve, add more sugar if necessary, and let the pulp become quite cold. Whip the cream stiffly, and stir it into the preparation a few minutes before serving. Send to table in custard-glasses or in 1 large dish.

Time.—From 1¼ to 1½ hours. Average Cost, 2s. 3d. to 2s. 6d. Sufficient for 6 or 7 persons. Seasonable from May to August.

2121.—GOOSEBERRY TRIFLE.

Ingredients.—2 lbs. of green gooseberries, 6 ozs. of sugar, ⅓ of a pint of cream, ½ a pint of custard No. 2104, 3 sponge cakes, 1 oz. of almonds.

Method.—Stew the gooseberries with the sugar and 4 tablespoonfuls of water in a jar until tender, then rub through a fine sieve. Divide each sponge cake into 3 or 4 slices, place them in a deep dish, cover with the gooseberry pulp, pour over the warm custard, and allow the preparation to become perfectly cold. When ready to serve whip the cream stiffly, spread it lightly over the entire surface, sprinkle with almonds, previously blanched, shredded and baked golden-brown, and serve.

Time.—About 2 hours. Average Cost, 1s. 9d. to 2s. Sufficient for 6 or 7 persons. Seasonable from May to August.

2122.—GREEN FIG COMPOTE.

Ingredients.—1 pint of green figs (tinned ones will serve), ½ a lb. of loaf sugar, ¾ of a pint of water, 1 dessertspoonful of lemon-juice, finely-grated rind of 1 lemon.

Method.—Boil the water, sugar and lemon-rind for 20 minutes, add the figs, and simmer very gently until tender. Remove very carefully, add the lemon-juice to the syrup, strain it over the figs, and, when cold, serve. Dried figs may be prepared in the same way.

2123.—GREENGAGES, COMPOTE OF. (See Compôte of Fruit, No. 2099, and Stewed Fruit, No. 2160.)

2124.—GROUND RICE BLANC-MANGE.

Ingredients.—1½ ozs. of ground rice, 1½ ozs. of castor sugar, 1 pint of milk, vanilla-pod, lemon-rind or other flavouring.

Method.—Mix the ground rice smoothly with a little milk, boil the remainder with the vanilla-pod or lemon-rind, and let it infuse for a few minutes. Strain on to the blended rice, stirring meanwhile; replace in the stewpan, and simmer gently for 10 minutes. Now add the sugar, and pour into a wet mould.

Time.—About ½ an hour. Average Cost, 4d. Sufficient for 4 or 5 persons.

2125.—ICED ORANGES.

Ingredients.—Oranges, icing sugar, and to each lb. allow 2 stiffly-whipped whites of eggs.

Method.—Remove the rinds and pith carefully, and pass a thread through the centre of each orange. Beat the sugar and whites of eggs together until quite smooth, dip each orange in separately, and tie them securely to a stick. Place the stick across the oven, which must be very cool, and let them remain until dry. If well-coated and smoothed with a palette knife they have the appearance of balls of snow.

Time.—2 hours. Average Cost, 1½d. each.

2126.—ISINGLASS BLANC-MANGE.

Ingredients.—1 oz. of patent isinglass, sugar to taste, ½ a pint of cream, 1 pint of milk, 1 wineglassful of sherry, 2 or 3 thin strips of lemon-rind.

Method.—Soak the isinglass and lemon-rind in the milk for 2 hours, then simmer gently for 20 minutes. Strain, replace in the stewpan, add the cream, sweeten to taste, and boil up. When cool, stir in the cream, and turn into a mould rinsed with cold water.

Time.—About 3 hours. Average Cost, 1s. 9d. Sufficient for 5 or 6 persons.

2127.—JAUNE-MANGE.

Ingredients.—The yolks of 6 eggs, 1 oz. of gelatine, sugar to taste, the thin rind and strained juice of 1 large lemon, ½ a pint of white wine, 1 pint of water.

Method.—Soak the gelatine in the water for ½ an hour, then add the lemon-rind, and simmer gently until the gelatine is dissolved. Strain into a jug containing the yolks of eggs, add the wine and lemon-juice, and sweeten to taste. Place the jug in a saucepan of boiling water, stir until the contents thicken, and, when cool, pour into a mould rinsed with cold water.

Time.—About 1 hour. Average Cost, 1s. 3d. to 1s. 6d. Sufficient for about 1 quart.

2128.—JUNKET.

Ingredients.—1 pint of milk, junket powder, or 1 dessertspoonful of ice of rennet, 1 teaspoonful of castor sugar.

Method.—Warm the milk (the exact temperature should be 98° F., the natural heat of the milk), put it into the bowl or deep dish in which it will be served, add the sugar, and stir in the rennet or junket powder. Let it remain in a moderately warm place until set. The amount of junket powder required is stated on the wrapper; its use may be recommended in preference to the liquid essence, which, in consequence of its, varying strength, is uncertain in its results.

Time.—About 1½ hours, to coagulate the milk. Average Cost, 4d. Sufficient for 3 or 4 persons.

2129.—LEMON BLANC MANGE. (See Vanilla Blancmange, No. 2171.)

Follow the directions given, substituting lemon-rind for the vanilla pod.

2130.—LEMON SPONGE.

Ingredients.—½ a pint of water, 1 oz. of castor sugar, ½ an oz. of leaf gelatine, 1 lemon, 1 white of egg.

Method.—Heat the water, sugar, gelatine and thinly-cut lemon-rind together, stir until the gelatine is dissolved, then strain to the white of egg and lemon-juice previously mixed in a large basin. Whisk all together until stiff, then pile on a dish, and, if liked, colour the last portion with carmine or cochineal, and place it on the top. If preferred, the sponge may be set in a mould rinsed with cold water, and turned out when firm.

Time.—About 1 hour. Average Cost, 3d. Sufficient for 4 or 5 persons.

2131.—MACARONI, SWEET.

Ingredients.—¼ of a lb. of macaroni, 1½ pints of milk, 3 ozs. of sugar, the thinly-cut rind of 1 lemon, ¾ of a pint of custard No. 2104, nutmeg.

Method.—Boil the milk, add the sugar, lemon-rind, macaroni in 3-inch lengths, and simmer gently until tender, but firm and unbroken. Place the macaroni in a deep dish, let it become quite cold, then pour over the prepared cold custard, grate with nutmeg, and serve.

Time.—About 1½ hours. Average Cost, 10d. Sufficient for 4 or 5 persons.

2132.—MACAROON TRIFLE.

Ingredients.—12 or 14 macaroons, 6 ratafias, 1 oz. of castor sugar, 3 ozs. of glacé fruits (cherries, etc.), ¼ of an oz. of pistachios, 2 eggs, 1½ gills of milk, 1 gill of cream, 1 gill of sherry.

Method.—Bring the milk nearly to boiling point, add the sugar and beaten yolks of eggs, and stir by the side of the fire until the mixture thickens, but do not let it boil, or the eggs may curdle. Place the macaroons compactly in a deep dish, add the crumbled ratafias, and pour over the sherry. Stir the custard frequently until quite cold,

LUNCHEON SWEETS.

 

1. Batchelor's Puddings. 2. Chocolate Eclairs. 3. Snowdon Puddings.

SWEETS.

 

1. Sweet Pastry. 2. Gooseberry Tart. 3. Cherry Tartlets.

then pour it over the biscuits, pile the stiffly-whipped sweetened cream on the top, and garnish with shredded pistachios and fruits.

Time.—About 1 hour. Average Cost, 2s. 9d. Sufficient for 6 or 7 persons.

2133.—MARBLED MOULD.

Ingredients.—Blancmange, coffee essence, cochineal, saffron-yellow, spinach-green.

Method.—Prepare the blancmange according to the directions given (see Cornflour and Ground Rice Blancmanges, No. 2100 and 2124), divide it into 4 equal parts, and colour them respectively with coffee essence, cochineal, saffron-yellow and spinach-green. Mould separately, and, when cool, divide in irregularly-shaped pieces about the size of a walnut. Have ready some white blancmange on the point of setting. Place the coloured pieces in a mould, leaving spaces between them, fill these with white blancmange, and put aside until set.

Time.—About 12 hours. Average Cost, about 1s. for 1 large mould. Sufficient for 5 or 6 persons.

2134.—MELON CANTALOUP.

Ingredients.—1 Rock melon, crushed ice, Krona pepper.

Method.—Allow the melon to remain imbedded in ice for at least 12 hours. Leave the skin on, cut the melon into slices, and arrange round a bowl of ice, as directed in Banana Cantaloup, No. 2081.

Time.—From 12 to 13 hours. Average Cost, 5s. to 7s. 6d. Sufficient for 8 or 9 persons.

2135.—MÉRINGUES.

Ingredients.—6 whites of eggs, ½ a lb. of castor sugar.

Method.—Put the whites of eggs in a bowl or basin with a pinch of salt, and whisk them stiffly. Sieve the sugar, stir in as lightly as possible with a spoon, folding it in, rather than mixing it with, the whites of eggs. Cover a ¾-inch thick board or a baking-tin with foolscap paper (slightly oiled). Put the preparation into a forcing-bag attached to a plain pipe, and press on to the paper small round or oval portions in about 1 inch apart. Dredge them well with castor sugar, and bake in a cool oven for about 2 hours, when they should have acquired a pale fawn colour, and be perfectly crisp. Turn them over, scoop out any portion not hardened, and let them remain in a warm place until dry. Use as required.

Time.—Altogether, about 2½ hours. Average Cost, 8d. Sufficient for 1 dish.

Note.—When a forcing-bag and pipe are not available, the mixture may be shaped in the form of an egg, by means of a spoon and knife, in the manner already described in reference to Quenelles of Veal. Méringue shells may be kept for a considerable time in an air-tight tin box.

2136.—MÉRINGUES À LA CHANTILLY.

Ingredients.—16 méringue cases, ⅓ to ½ a pint of cream, according to the size of the shells, vanilla sugar.

Method.—Prepare the shells as directed in the preceding recipe. Whip the cream stiffly, sweeten to taste with vanilla sugar, place 2 together, enclosing the cream, and serve.

Time.—About 20 minutes, after the shells are prepared. Average Cost, 1s. 6d. to 1s. 9d. Sufficient for 6 or 7 persons.

2137.—MILAN SOUFFLÉ. (Fr.—Soufflé Milanaise.)

Ingredients.—½ a pint of double cream, ½ oz. of gelatine, 2 ozs. of castor sugar, the yolks of 6 eggs, the juice of 3 lemons, the finely-grated rinds of 2 lemons.

Method.—Whisk the yolks of eggs and sugar in a stewpan over the fire until creamy, but do not let the mixture boil. Stir in the lemon-rind and juice, and put aside till cold. Soak the gelatine in a little cold water, then stir it over the fire until dissolved, and strain. Whip the cream stiffly, add the gelatine, and stir the egg mixture lightly in. Turn into a silver or china soufflé dish, and place in a charged ice cabinet for about 2 hours, then serve.

Time.—2 hours. Average Cost, 1s. 6d. to 1s. 9d. Sufficient for 5 or 6 persons.

2138.—NOUGAT CORNETS WITH CREAM. (Fr.—Cornets de Nougat à la Crème.)

Ingredients.—½ a lb. of sweet almonds, ½ a lb. of castor sugar, the juice of ½ a lemon, 1 gill of cream, vanilla sugar, pistachios.

Method.—Blanch, shred and bake the almonds pale-brown. Put the sugar and strained lemon-juice into a sugar boiler, cook until golden-brown, and add the prepared almonds. Let the mixture boil up again, then pour on to an oiled slab, and quickly stamp out some rounds about 2½ inches in diameter. Wrap each one quickly round an oiled cornet mould to keep the cornet in shape. When cold, remove the moulds, fill the cornets with stiffly-whipped sweetened cream, garnish with chopped pistachios, and serve.

Time.—Altogether, from 1¼ to 1½ hours. Average Cost, 1s. 9d. Sufficient for 6 or 7 persons.

2139.—ORANGE COMPOTE. (See Compôte of Fruit, No. 2099).

2140.—ORANGE CUSTARD.

Ingredients.—4 oranges, 4 ozs. of loaf sugar, 4 eggs, ¼ of a pint of cream, candied orange-peel.

Method.—Place the sugar, very thinly-cut rinds and juice of the oranges in a basin, and add 1½ pints of boiling water. Let these ingredients remain covered for 2 hours, then strain into a stewpan, and bring nearly to boiling point. Add the beaten eggs, and stir by the side of the fire until they thicken. When cool, pour into custard-glasses, and when quite cold, pile the stiffly-whipped cream on the top, and garnish with fine strips of candied orange-peel.

Time.—From 3 to 3½ hours. Average Cost, 1s. 6d. to 1s. 9d. Sufficient for 6 or 7 persons. Seasonable from November to August.

2141.—ORANGE FLOAT.

Ingredients.—1 pint of cream, sweetened and stiffly whipped, 2 whites of eggs, 3 tablespoonfuls of orange pulp, castor sugar.

Method.—Beat the whites of eggs and orange pulp together until light, and sweeten to taste. Spread the whipped cream lightly at the bottom of a glass dish, and drop spoonfuls of the egg mixture on the surface, making each small pile as rocky as possible.

Time.—About ½ an hour. Average Cost, 2s. 3d. to 2s. 6d. Sufficient for 1 large dish.

2142.—ORANGE MOULD.

Ingredients.—4 oranges, ¾ of a pint of milk (about), 3 ozs. of sugar, ½ an oz. of gelatine.

Method.—Remove the orange-rind as thinly as possible, and cut it into fine strips. Strain the orange-juice, mix with it milk to increase the quantity to exactly 1 pint, and add the gelatine and sugar. Soak for 2 hours, then bring gently to boiling point, and simmer for 2 or 3 minutes. Add more sugar if necessary, and pour into a wetted mould.

Time.—About 3 hours. Average Cost, 8d. Sufficient for 5 or 6 persons. Seasonable from November to August.

2143.—ORANGE SPONGE.

Ingredients.—¾ of a pint of orange juice, 2 whites of eggs, sugar to taste, ½ an oz. of gelatine.

Method.—Soak and afterwards dissolve the gelatine in a little boiling water, add the orange-juice and sweeten to taste. When cold, add the whites of eggs, whisk until light, and either mould or serve piled on a dish (see Lemon Sponge, No. 2130). Raspberry sponge may be made by substituting the strained juice of fresh raspberries for the orange juice.

Time.—About 40 minutes. Average Cost, 9d. to 1s. Sufficient for 1 dish or large mould.

2144.—ORANGES FILLED WITH JELLY.

Ingredients.—Oranges, jelly of 2 or 3 colours.

Method.—The rind of each orange must be shaped in the form of a cup with a narrow handle across the top. Remove half the rind of each orange, except that part which forms the handle, by means of a sharp knife, and scoop out the pulp. When an ornamental dish is required, cut the edge of both cup and handle into points, or some other design. Fill the cups with jelly, decorate the light jelly with pistachio nuts or angelica, and the dark jelly with shredded almonds, or, if preferred, use whipped cream as a garnish.

Average Cost.—3d. to 4d. each. Allow 1 to each person.

2145.—PEACHES, COMPOTE OF. (See Compôte of Fruit, No. 2099, and Stewed Fruit, No. 2160. )

2146.—PORCUPINE PUDDING.

Ingredients.—6 stale sponge cakes, 1¼ pints of milk, 2 ozs. of loaf sugar, 4 eggs, 1 oz. of almonds, raspberry jam, vanilla pod or bay-leaf, or other flavouring.

Method.—Put 1 pint of milk, the flavouring ingredient, and the sugar into a jug, add the eggs, well-beaten, and place the jug in a saucepan of boiling water. Stir the contents until thick enough to coat the spoon, then transfer the jug to a basin of cold water, and stir frequently until the custard is cold. Meanwhile, blanch the almonds and shred them lengthwise. Split each sponge cake in two, spread on a thick layer of jam, replace the halves, and arrange them compactly in a glass dish. Prick them well with a fork, pour the remainder of the milk slowly over them, and stick in the almonds. Let them soak for a few minutes, then pour over the custard, then serve.

Time.—About 1¼ hours. Average Cost, 1s. 6d. Sufficient for 5 or 6 persons.

2147.—PRUNE MOULD.

Ingredients.—1 lb. of prunes, 4 ozs. of sugar, 1 oz. of leaf gelatine, 1½ pints of water, 1 lemon, cochineal.

Method.—Split the prunes and remove the stones; place them in a stewpan with the water, sugar, juice and thinly-cut rind of the lemon, and simmer from 20 to 25 minutes. Melt the gelatine in 1 tablespoonful of water, and mix with the contents of the stewpan, add a few drops of cochineal, and turn into 1 large or several small moulds rinsed with cold water.

Time.—Altogether, about 1 hour. Average Cost, 9d. Sufficient for 4 or 5 persons.

2148.—QUEEN MAB'S PUDDING.

Ingredients.—4 ozs. of castor sugar, 1 oz. of gelatine, 1 pint of milk, ½ a pint of double cream, 6 yolks of eggs, 2 ozs of glacé cherries halved, 1 oz. of candied peel shredded, vanilla essence.

Method.—Soak the gelatine in the milk for ½ an hour, then stir it over the fire until dissolved, and add the sugar. Cool slightly, put in the yolks of eggs and cream, stir by the fire until the mixture thickens, but it must not boil. Let it cool, add the cherries, citron, and vanilla to taste, stir until on the point of setting, then turn into a mould previously lined with jelly, or rinsed with cold water.

Time.—About 1 hour. Average Cost, 2s. 3d. Sufficient for 5 or 6 persons.

2149.—QUINCE BLANCMANGE.

Ingredients.—1 lb. of ripe quinces, 6 ozs. of castor sugar, ¾ of an oz. of gelatine, ¼ of a pint of double cream, 1 pint of water.

Method.—Peel and core the quinces, simmer them in the water until quite soft and broken, but not reduced to a pulp, then strain through a jelly bag. Replace the liquor in the pan, add the sugar and the gelatine previously soaked in a little cold water, and stir and boil gently until the gelatine is dissolved. When cool, add the cream, mix well, and turn into a mould rinsed with cold water.

Time.—About 1½ hours. Average Cost, 1s. 6d. Sufficient for 4 or 5 persons.

2150.—RAISIN CHEESE.

Ingredients.—1 lb. of raisins, ½ a lb. of castor sugar, a good pinch each of cinnamon and cloves, angelica, candied citron peel.

Method.—Stone the raisins, add the sugar, cinnamon, and cloves, and stew for 1½ hours in a jar placed in a saucepan of boiling water. When cool, pour into a glass dish, garnish with strips of angelica and citron, and serve cold.

Time.—1½ hours. Average Cost, 8d. or 9d Sufficient for 4 or 5 persons.

2151.—RICE AND CREAM. (Fr.—Riz à la Crème.)

Ingredients.—3 ozs. of Carolina rice, 1 pint of milk, ½ a pint of cream, 1 tablespoonful of castor sugar, 2 tablespoonfuls of sherry, glacé cherries.

Method.—Simmer the rice in the milk until tender, drain well on a sieve and let it cool. Whip the cream stiffly, stir in the rice, add the sherry and sugar, and serve in custard-glasses garnished with strips of cherries.

Time.—About 1¼ hours. Average Cost, 1s. 3d. to 1s. 6d. Sufficient for 5 or 6 persons.

2152.—RICE BLANCMANGE. (See Ground Rice Blancmange, No. 2124, and Whole Rice Mould, No. 2173.)

2153.—RICE BORDER WITH PRUNES. (Fr.—Bordure de Riz aux Prunes.)

Ingredients.—2 dozen French plums or prunes, 2 ozs. of Carolina rice, 2 ozs. of castor sugar, 1 oz. of pistachios, blanched and chopped, 1 pint of milk, ½ a gill of cream, 3 yolks of eggs, 2 tablespoonfuls of apricot marmalade or jam, the finely-grated rind of ½ a lemon, 1 glass of Maraschino, glacé cherries, angelica, sugar.

Method.—Simmer the rice in the milk until tender, add the lemon-rind and sugar, let it remain uncovered for a short time for some of the moisture to evaporate, then stir in the yolks of eggs and Maraschino. Press into a well-buttered border mould, place the mould in the oven in a tin, surround with boiling water, and bake for about ½ an hour. Dilute the apricot marmalade with a little water, sweeten to taste, strain over the moulded rice, when cold, and sprinkle on the prepared pistachios. Meanwhile stew the plums or prunes (see p. 1040), remove the stones, press the parts together again, and insert a short strip of angelica in each one to represent a stalk. Pile them in the centre of the rice, and garnish with halved cherries and the whipped cream, using a forcing-bag and rose pipe.

Time.—About 1½ hours. Average Cost, 2s. 6d. to 2s. 9d. Sufficient for 6 or 7 persons.

2154.—SAGO SNOW. (Fr.—Sagou à la Neige.)

Ingredients.—2 ozs. of sago, 2 pints of milk, 2 ozs. of castor sugar, 4 eggs, vanilla.

Method.—Boil up the milk, sprinkle in the sago, simmer and stir until the mixture becomes clear. Add the sugar, let the mixture cool slightly, then put in the beaten yolks of eggs. Stir by the side of the fire until they thicken, cool a little, add the vanilla, and pour into a deep silver or glass dish. Beat the whites to a stiff froth, add 1 dessertspoonful of castor sugar, drop rough pieces into the rest of the milk, previously brought to boiling point, and poach for about 1 minute. Drain, and serve on the top of the sago custard.

Time.—From 35 to 40 minutes, to prepare. Average Cost, 9d. Sufficient for 4 or 5 persons.

2155.—SNOW EGGS. (Fr.—Oeufs à la Neige.)

Ingredients.—5 eggs, 1 pint of milk, sugar, essence of vanilla.

Method.—Boil up the milk, sweeten to taste, and flavour with vanilla. Whisk the whites of the eggs to a stiff froth, put 1 tablespoonful at a time into the boiling milk, and poach until firm. Turn 2 or 3 times during the process, and as each portion is cooked, drain and place in a glass dish. Beat the yolks of the eggs, add them to the milk, and strain into the jug. Stand the jug in a saucepan of boiling water, and stir the contents until they thicken. Let the custard cool, stirring occasionally meanwhile, then pour over and round the snow eggs, and serve.

Time.—About 1¼ hours. Average Cost, 9d. to 1s. Sufficient for 6 or 7 persons.

2156.—SNOW PUDDING. (See Lemon Sponge, No. 2130.)

The preparation should be moulded until set, and served with boiled custard.

2157.—SPONGE CAKE MOULD.

Ingredients.—Stale sponge cakes, macaroons or ratafias, 1 pint of milk, 1 oz. of castor sugar, or to taste, ¼ of an oz. of leaf gelatine, 1 tablespoonful of brandy, 3 eggs, glacé cherries, vanilla essence.

Method.—Rinse a plain mould with cold water, decorate the bottom with halves or rings of cherries, and about ¾ fill it with broken sponge and macaroons. Dissolve the gelatine in the milk, when nearly boiling add the eggs, and stir by the side of the fire until they thicken. Add the sugar and vanilla essence to taste, and pour into the mould. Turn out when cold, and serve with a good custard.

Time.—About ½ an hour. Average Cost, 1s. 9d. Sufficient for 1 medium sized mould.

2158.—ST. CLOUD PUDDING. (Fr.—Pouding Froid à la St. Cloud.)

Ingredients.—1 pint of strong clear coffee (coffee essence may be used), 4 eggs, 3 ozs. of almonds, 2 ozs. of castor sugar, stale sponge cake (or any plain cake), 3 tablespoonfuls of apricot marmalade or jam, ½ a gill of cream, 2 tablespoonfuls of Maraschino, glacé cherries, angelica.

Method.—Blanch, shred, and bake the almonds pale brown. Coat a plain charlotte mould thickly with clarified butter, and sprinkle liberally with the prepared almonds when cold. Three-quarters fill the mould with pieces of cake, interspersing the remainder of the almonds. Dissolve the sugar in the coffee, pour over the well-beaten eggs, stirring meanwhile, and add the Maraschino and cream. Strain into the mould, cover with a buttered paper, and steam very gently for about 2 hours. Turn out and set aside till cold. Dilute the apricot marmalade with a little water, sweeten to taste, and when cool strain over the pudding. Decorate with rings of cherries and strips of angelica.

Time.— About 2¾ hours. Average Cost, 2s. 3d. to 2s. 6d. Sufficient for 6 or 7 persons.

2159.—STEWED FIGS. (Fr.—Compôte de Figues.)

Ingredients.—1 lb. of figs, 6 ozs. of sugar, the juice of 1 lemon, 1 pint of water.

Method.—Place the figs, sugar and lemon-juice in a jar, boil the water, and add it to the contents of the jar. Cover closely, stand the jar in a saucepan of boiling water or in a slow oven, and stew gently from 1½ to 1¾ hours. Serve with a good custard sauce.

Time.—From 1½ to 1¾ hours. Average Cost, 7d. Sufficient for 3 or 4 persons.

2160.—STEWED FRUIT. (Fr.—Compôte de Fruit.)

Ingredients.—1 lb. of fruit, 4 ozs. of sugar, ¼ of a pint of water.

Method.—Apples and pears intended for stewing should be peeled, quartered and cored. Gooseberries should have the tops and tails cut off; rhubarb is usually sliced, and if at all old the stringy outer skin is stripped off. Other fruit, such as cherries and plums, should have the stalks removed, but the stones may be taken out or not, as preferred. Bring the water and sugar to the boil, add the fruit, and stew very gently until tender. Or, place the fruit and sugar in a jar, stand the jar in a saucepan of boiling water, and cook until tender.

2161.—STEWED PRUNES. (Fr.—Compôte de Prunes.)

Ingredients.—1 lb. of prunes, 6 ozs. of sugar, 1 pint of water, 1 teaspoonful of lemon-juice.

Method.—Rinse the prunes well in cold water, then place them in a basin, add the pint of cold water, and let them soak for at least 6 hours. When ready, put them into a jar, add the sugar and lemon-juice, place the jar in a saucepan of boiling water or in a slow oven, and stew gently from 1½ to 2 hours.

Time.—To cook, from 1½ to 2 hours. Average Cost, 6d. to 8d. Sufficient for 3 or 4 persons.

2162.—ST. HONORÉ TRIFLE.

Ingredients.—A round Genoese cake 1 inch in thickness, ¼ of a pint of sherry, ½ a pint of stiffly-whipped sweetened cream, 2 or 3 whites of eggs stiffly-whisked and sweetened, crushed macaroons or ratafias, glacé cherries, angelica.

Method.—Remove the Genoese cake from the tin as soon as it is baked, and force the white of egg round the edge to form a raised border. Replace in a cool oven until the méringue hardens, but do not allow it to acquire much colour. Place a good layer of macaroons or ratafias on the top of the cake, pour the wine over, taking care not to touch the border, and let it soak for at least 1 hour. Just before serving, pile the cream on the top, and garnish with cherries and strips of angelica.

Time.—About 2 hours, after the cake is made. Average Cost, 2s. to 2s. 3d., exclusive of the cake. Sufficient for 6 or 7 persons.

2163.—SUGAR FOR COMPOTES. (See To Clarify Sugar for Syrup, No. 2277.)

2164.—SYLLABUB. No. 1.

Ingredients.—½ a pint of sherry or Madeira wine, 2 tablespoonfuls of brandy, ¾ of a pint of cream, 1 white of egg, 1 lemon, castor sugar.

Method.—Remove the rind of the lemon as thinly as possible, put it into the sherry, and let it soak for 12 hours. When ready, strain and add the cream, brandy, lemon-juice, and sugar to taste. Beat or whisk the mixture briskly, and as the froth forms skim it off, and place it at once in glasses or a hair sieve with a basin under it to receive the drippings. Let it be made several hours before required.

Time.—Altogether, 18 hours. Average Cost, 2s. 3d. Sufficient for 10 or 12 persons.

2165.—SYLLABUB. No. 2.

Ingredients.—10 macaroons, 1 pint of cream, 4 ozs. of castor sugar, the juice of 1 lemon, the finely-grated rind of ⅓ a lemon, 1 wineglassful of sherry or Madeira, a pinch of ground cinnamon, essence of ratafia.

Method.—Mix the sugar, lemon-juice and rind, cinnamon and wine together in a large basin, add a few drops of essence of ratafia, stir until the sugar is dissolved, then add the cream and whip to a froth. Arrange the macaroons compactly on the bottom of a deep dish, and as the froth is formed on the syllabub skim it off and place it on the biscuits. When the whole of the preparation has been reduced to a froth, stand the dish in a cold place, and let it remain for at least 12 hours before serving.

Time.—Altogether, about 13 hours. Average Cost, 3s. to 3s. 3d. Sufficient for 7 or 8 persons.

2166.—SYLLABUB. No. 3.

Ingredients.—½ a pint of cream, ¼ of a pint of sherry, half that quantity of brandy, the juice. of ½ a lemon, a little grated nutmeg, 3 ozs. of pounded sugar, whipped cream.

Method.—Mix all the ingredients, put the syllabub into glasses, and over the top of them heap a little whipped-cream. Solid syllabub is made by whisking or milling the mixture to a stiff froth, and putting it in the glasses without the whipped-cream at the top.

Time.—20 minutes. Average Cost, 2s. 9d. to 3s. 3d. Sufficient to fill 8 or 9 glasses.

2167.—TIPSY CAKE.

Ingredients.—8 sponge cakes, raspberry jam, 1 pint of custard No. 2104, ¼ of a pint of sherry.

Method.—Split the cakes, spread on a good layer of jam, replace the halves, arrange them compactly in a dish, giving them as far as possible the appearance of one large cake. Pour over the sherry, and let them soak for 1 hour. Make the custard as directed, and, when cool, pour it over. The cake may be garnished with cherries, angelica, chopped pistachois, or baked almonds.

Time.—About 1¼ hours. Average Cost, 1s. 9d. Sufficient for 6 or 7 persons.

2168.—TIPSY PUDDING.

Ingredients.—3 ozs. of flour, 3 ozs. of castor sugar, 3 eggs, 3 or 4 tablespoonfuls of rum, desiccated cocoanut.

Method.—Beat the eggs and sugar together until thick and smooth, and stir in the flour as lightly as possible. Coat 6 or 7 well-buttered dariol moulds thickly with castor sugar, fill them three-quarters full with the mixture, and bake in a moderately hot oven. When cooked, baste them with rum sweetened to taste, sprinkle lightly with cocoanut, and serve cold.

Time.—About 20 minutes. Average Cost, 9d. Sufficient for 6 or 7 persons.

2169.—TRIFLE, No. 1.

Ingredients.—4 sponge cakes, 6 macaroons, 12 ratafias, 2 ozs. of almonds (blanched and shredded), the grated rind of ½ a lemon, ½ a pint of custard No. 2104, ½ a pint of cream, 2 whites of eggs, castor sugar, raspberry or strawberry jam, ¼ of a pint of sherry, glacé cherries, angelica.

Method.—Make the custard as directed, and let it become quite cold. Cut the sponge cakes into rather thick slices, spread half of them with jam, cover with the remainder, and arrange them alternately with the macaroons and ratafias in a glass dish. Pour over the wine, adding a little more if necessary to soak them thoroughly, sprinkle on the lemon-rind, add the almonds, and cover with the custard. Mix the cream and whites of eggs together, whip stiffly, sweeten to taste with castor sugar, pile lightly on the top of the custard, and garnish with halved cherries and strips of angelica.

Time.—About 1½ hours. Average Cost, 3s. to 3s. 6d. Sufficient for 7 or 8 persons.

2170.—TRIFLE, No. 2.

Ingredients.—18 Savoy biscuits, 12 ratafias, raspberry jam, ½ a pint of custard No. 2104, 1 wine glass of sherry, 2 tablespoonfuls of milk, 1 oz. of blanched and shredded almonds, 2 whites of eggs, castor sugar.

Method.—Make the custard as directed, and let it cool. Spread jam on half the biscuits, cover with the others, and arrange them with the ratafias compactly on a glass dish. Mix the sherry and milk together, pour it over the biscuits, stick in the shreds of almonds, and let the ration soak for 1 hour. Then pour over the custard, pile the stiffly-whisked sweetened whites of eggs on the top, and serve.

Time.—About 2½ hours. Average Cost, 1s. 9d to 2s. Sufficient for 6 or 7 persons.

2171.—VANILLA BLANC MANGE.

Ingredients.—¾ of a pint of milk, ½ a pint of cream, 4 ozs. of loaf sugar, 1 oz. of leaf gelatine, 4 yolks of eggs, 2 inches of vanilla-pod.

Method.—Bring the milk, sugar and vanilla-pod to boiling point, and simmer gently until sufficiently flavoured. Beat the yolks of the eggs slightly, strain on to them the boiling milk, stirring vigorously meanwhile, return to the stewpan, and stir by the side of the fire until the mixture thickens. Dissolve the gelatine in a ¼ of a pint of water, add it to the custard, and, when cool, stir in the stiffly-whipped cream. Stand on ice or in a cold place until set.

Time.—About 1 hour. Average Cost, 1s. 6d. Sufficient for 6 or 7 persons.

2172.—WHIPPED-CREAM.

Ingredients.—½ a pint of double cream, 1½ ozs. of castor sugar, or to taste, 1 desertspoonful of sherry, 1 dessertspoonful of brandy (the wine and brandy may be omitted), the juice and finely-grated rind of ½ a lemon.

Method.—Put the sherry, brandy, sugar lemon-juice and rind into a basin, and stir until the sugar is dissolved. Add the cream, and whip, slowly at first and afterwards more quickly, until firm. Serve as required. Raisin or other sweet wine may replace the sherry and brandy, or an equal quantity of raspberry or strawberry syrup.

Time.—About 15 minutes, altogether. Average Cost, 1s. 8d. Sufficient for 6 or 7 persons.

2173.—WHOLE RICE MOULD.

Ingredients.—4 ozs. of Carolina rice, 1 quart of milk, 3 ozs. of castor sugar, the thinly-cut rind of ½ a lemon.

Method.—Simmer the rice, sugar, lemon-rind and milk together until the rice is perfectly tender and the milk almost absorbed. Remove the lemon-rind, pour the preparation into a wet mould, and, when firm, turn out and serve with jam, stewed fruit or custard sauce.

Time.—About 1½ hours. Average Cost, 6d. Sufficient for 1 large mould.

Ices

2174.—ALMOND CREAM ICE. (Fr.—Glace à la Crème d'Amandes.)

Ingredients.—3 ozs. of sweet almonds, 3 bitter almonds, ½ a pint of custard No. 1 or 2, ¼ of a pint of whipped-cream, ¼ pint of milk, a few drops of almond essence, 1 teaspoonful of orange-flower water.

Method.—Blanch, chop, and pound the almonds smoothly, adding the orange-flower water to prevent them oiling. Warm the milk, pour it over the almonds, let it remain covered while the custard is made and gets cold, then mix the whole together. Partially freeze, then add the cream, almond-essence, a little sugar if necessary, and complete the freezing.

Time.—From 3 to 4 hours. Average Cost, 1s. 3d. Sufficient for 5 or 6 persons.

2175.—APRICOT ICED EGGS. (Fr.—Œufs aux abricots glacés.)

Ingredients.—12 apricots (preserved ones will serve), 6 ozs. of castor sugar, 1 pint of cream, the juice of 1 lemon, 2 or 3 drops of carmine.

Method.—Pass the fruit through a hair sieve, stir in the sugar and lemon-juice, and add the cream stiffly whipped. Mix in a little carmine, freeze, press lightly into egg moulds, and pack in ice until required.

Time.—To make and freeze, about 2 hours. Average Cost, 2s. 9d. to 3s. 3d. Allow 1 to each person.

2176.—BANANA CREAM ICE. (Fr.—Glace à la Crème de Bananes.)

Ingredients.—1¼ pints of custard No. 1, ¼ of a pint of cream, 6 bananas, 1 tablespoonful of lemon-juice, 1 tablespoonful of Curaçoa or brandy.

Method.—Pass the bananas through a fine hair sieve. Prepare the custard as directed, and whip the cream stiffly. When the custard is sufficiently cool, add the banana pulp, lemon-juice and Curaçoa, stir the cream in lightly, and freeze (see p. 988).

Time.—From 2 to 2½ hours. Average Cost, 2s. 3d. to 2s. 6d. Sufficient for 7 or 8 persons.

2177.—BISCUIT ICE CREAM. (Fr.—Biscuits Glacés.)

Ingredients.—Ice cream, Savoy buscuit.

Method.—Line a plain ice mould with Savoy biscuits, put in the frozen cream ice, cover, and pack in ice until required.

Time.—Altogether, 5 or 6 hours. Average Cost, Variable. Allow a pint mould for 4 or 5 persons.

2178.—BROWN BREAD CREAM ICE. (Glace au Pain Bis.)

Ingredients.—1 pint of custard No. 1 or 2, 3 ozs. of crumbled brown bread, ½ a gill of cream, 1 tablespoonful of brandy.

Method.—Pass the brown bread through a sieve, and bake in a cool oven until crisp and well browned. Partially freeze the custard, add the brown crumbs, cream and brandy, complete the freezing, and mould as required.

Time.—2 hours. Average Cost, 1s. 6d. Sufficient for 5 or 6 persons.

2179.—BURNT ALMOND CREAM. (Fr.—Glace aux Amandes Brulées.)

Ingredients.—1½ pints of custard No. 1, ¾ of a gill of cream, 1 tablespoonful of Kirsch, 2 ozs. of loaf sugar, 2 ozs. of almonds.

Method.—Blanch, shred, and bake the almonds until brown, prepare the custard according to the recipe. Put the sugar and a few drops of water into a small stewpan, and boil until it acquires a deep golden brown colour. Now add the cream, boil up and stir into the custard. Let the mixture cool, then add the prepared almonds and Kirsch, and freeze as directed on p. 988).

Time.—About 1 hour. Average Cost, 2s. 3d. Sufficient for 7 or 8 persons.

2180.—CARAMEL CREAM ICE. (Fr.—Glace à la Crème de Caramel.)

Ingredients.—1½ pints of custard No. 1, ¾ of a gill of cream, 1 tablespoonful of Benedictine, 2 ozs. of loaf sugar.

Method.—Prepare the custard according to the recipe. Put the sugar into a small stewpan with a few drops of water, and boil until it acquires a deep golden-brown colour. Now add the cream, and when boiling stir into the custard. Let the mixture cool, add the Benedictine, and freeze as directed (see p. 988).

Time.—From 35 to 40 minutes. Average Cost, 2s. Sufficient for 7 or 8 persons.

2181.—CUSTARD (for Cream Ices) No. 1.

Ingredients.—1 pint of milk, ½ a pint of cream, 6 ozs. of castor sugar, 6 yolks of eggs.

Method.—Bring the milk nearly to boiling point, and pour it over the beaten yolks of eggs, stirring meanwhile. Return to the stewpan, and stir by the side of the fire until the mixture thickens, but do not let it boil, or the eggs may curdle. Stir in the sugar, strain, and when cool add the cream.

Time.—From 25 to 30 minutes. Average Cost, 1s. 6d. Sufficient for 1¾ pints.

2182.—CUSTARD (for Cream Ices) No. 2.

Ingredients.—1½ pints of milk, 1 gill of cream, 8 ozs. of castor sugar, 1 heaped dessertspoonful of cornflour, 4 eggs.

Method.—Mix the cornflour smoothly with a little milk, boil the remainder with the sugar, add the blended cornflour and milk, and simmer for 3 or 4 minutes. Cool slightly, then add the beaten yolks of eggs, and stir by the side of the fire until the mixture thickens. Strain into a basin; when cool add the cream, the whites of eggs stiffly-whisked, and use as required.

Time.—From 25 to 30 minutes. Average Cost, 1s. 2d. Sufficient for 1¾ pints.

2183.—CUSTARD (for Cream Ices) No. 3.

Ingredients.—1½ pints of milk, 6 ozs. of castor sugar, ½ an oz. of cornflour, saffron-yellow colouring.

Method.—Mix the cornflour smoothly with a little milk, boil the remainder with the sugar, add the blended cornflour and milk, and simmer gently for 3 or 4 minutes. Strain, add sufficient colouring matter to give the mixture the appearance of rich custard, and use as required.

Time.—From 20 to 25 minutes. Average Cost. 4½d. Sufficient for 1½ pints.

2184.—CHERRY CREAM ICE. (Fr.—Glace à la créme de Cerises.)

Ingredients.—1 pint of custard No. 2, ¾ of a lb. of ripe cherries, 2 ozs. of castor sugar, the juice of 1 lemon, 1 tablespoonful of Kirschwasser or other liqueur, carmine.

Method.—Stone the fruit, crack the stones, take out the kernels, place both cherries and kernels in a basin, add the sugar, lemon-juice, Kirschwasser, cover, and let the preparation stand for ½ an hour. Then pour all into a copper stewpan, add ½ a pint of water, cook until the cherries are tender, and rub through a fine sieve. Add the prepared custard and a few drops of carmine, and freeze as directed (see p. 988).

Time.—About 2 hours. Average Cost, 1s. 3d. to 2s. Sufficient for 7 or 8 persons.

2185.—CHOCOLATE BOMBE, WITH FRUIT. (Fr.—Bombe au Chocolat à la Printanière.)

Prepare a bomb of chocolate cream ice, and fill the interior with cream sweetened, slightly stiffened with gelatine, and mixed with halved or quartered strawberries.

2186.—CHOCOLATE CREAM ICE. (Fr.—Glace au Chocolat.)

Ingredients.—4 ozs. of chocolate, 1 pint of custard No. 1 or 2, 1 gill of milk, ½ a gill of cream, sugar.

Method.—Prepare the custard as directed. Dissolve the chocolate in the milk, sweeten to taste, and strain it into the custard. Let the mixture cool, then add the stiffly-whipped cream, and freeze (see p. 988).

Time.—About 40 minutes. Average Cost, 1s. 5d. to 2s. Sufficient for 7 and 8 persons.

2187.—CIDER ICE. (Fr.—Glace au Cidre.)

Ingredients.—1 pint of cider, 1 pint of syrup No. 2231, ½ a pint of unsweetened apple pulp, the juice of 3 lemons.

Method.—Mix all the ingredients together, boil up, pass through a fine sieve, and, when cold, freeze as directed (see No. 988). The ice may be coloured pale green or pink by adding a few drops of either spinach extract or carmine.

Time.—About 2 hours. Average Cost, 1s. 3d. Sufficient for 6 or 7 persons.

2188.—CLARIFIED SUGAR FOR WATER ICE. (See Syrup for Water Ices, No. 2231.)

2189.—COCOA ICED. (Fr.—Cacao Frappé.)

2190.—COFFEE CREAM ICE. (Fr.—Glace Crème au Café.)

Ingredients.—1½ ozs. of freshly roasted and ground coffee, 3 ozs. of castor sugar, 1 pint of custard No. 1 or 2, ½ a gill of cream, 1 glass of Kirsch.

Method.—Pour boiling water over the coffee, infuse for about ½ an hour, then strain, add the sugar, and let it cool. Make the custard according to the recipe, stir in the coffee; when cool, add the Kirsch and whipped cream, and freeze (see p. 988).

Time.—About 30 minutes. Average Cost, 1s. 6d. to 2s. Sufficient for 7 or 8 persons.

2191.—COFFEE CREAM ICE. (Fr.—Crème au Café Glacé.)

Ingredients.—1 pint of very strong clear coffee, 1¼ pints of cream, 4 ozs. of sugar.

Method.—Sweeten the coffee with the sugar, partially freeze it, then stir in the slightly-whipped cream, and continue the freezing.

Time.—About 30 minutes with cold coffee. Average Cost, 2s. Sufficient for 7 or 8 persons.

2192.—COFFEE SAUCE FOR CREAM ICE.

Ingredients.—6 tablespoonfuls of freshly-ground coffee, ¾ of a pint of boiling water, 3 ozs. of castor sugar, 5 yolks of eggs, 2 sheets of gelatine.

Method.—Pour the boiling water over the coffee, let it stand until clear, then strain it into a saucepan. Beat the yolks of eggs and sugar together, and dissolve the gelatine in a very little cold water. Add both to the coffee, stir and cook slowly until the preparation has the consistency of thick cream, then strain, and serve separately when quite cold.

Time.—About ½ an hour. Average Cost, 1s. 4d. to 1s. 6d. Sufficient for 1 pint of sauce.

2193.—CREAM ICE (en Surprise). (Fr.—Glace panachée en Surprise.)

Moulded cream ice, masked with méringue, and quickly baked.

ICES.

 

1. Ice Pudding. 2. Dessert Ices.

ICES.

 

1. Neapolitan Ices. 2. Fruit Sorbets. 3. Nesselrode Pudding.

2194.—CREAM ICE FROM FRESH FRUIT. (Fr.—Créme de Fruits Glacés).

Ingredients.—1 pint of milk, ½ a pint of cream, ½ a pint of fruit pulp, sugar to taste (10 to 12 ozs.), the juice of 1 lemon, the white of 1 egg.

Method.—Put the milk and sugar into a stewpan, bring to the boil and cool. Pass the fruit through a fine hair sieve, add the lemon-juice and milk to the pulp thus formed, and stir in lightly the stiffly-whipped cream. When the mixture is partially frozen, add the well-whisked white of egg, and continue the freezing.

Time.—From 30 to 35 minutes. Average Cost, 1s. 8d. to 2s. Sufficient for 7 or 8 persons.

Note.—In a recipe of this description the exact amount of sugar cannot be stated. It varies with the fruit; but it must be added with discretion, for if the mixture be made too sweet, freezing is extremely difficult, while, on the other hand, if not sufficiently sweetened the ice becomes too solid.

2195.—CREAM ICES PREPARED FROM PRESERVED FRUIT OR JAM.

Ingredients.—1 pint of milk, 1 gill of cream, 3 yolks of eggs, sugar to taste, 6 ozs. of preserved fruit pulp or jam, such as strawberry, raspberry, greengage, apricot, peach, pineapple, etc.

Method.—Beat the yolks of eggs, add the milk when nearly boiling, replace in the stewpan, and stir by the side of the fire until they thicken, but the mixture must not boil. Strain, add the sieved jam or fruit pulp, sweeten to taste and brighten the colour by adding a few drops of carmine, saffron, or spinach greening, according to the fruit used. Let the preparation cool, then add the stiffly-whipped cream, and freeze as directed.

Time.—About an hour. Average Cost, 1s. to 1s. 3d. Sufficient for 7 or 8 persons.

2196.—FIG CREAM ICE. (Fr.—Glace à la Crème de Figues.)

Ingredients.—1 breakfastcupful of finely-chopped dried figs, 4 ozs. of castor sugar, 1 desertspoonful of best isinglass, 2 tablespoonfuls of cornflour, vanilla essence, 1 quart of milk, 1 pint of cream, 3 eggs.

Method.—Mix the cornflour smoothly with a little milk, boil the remainder, add the cornflour, and stir until boiling. Beat the eggs and sugar together, stir them into the milk and cornflour, add the isinglass previously softened in a little cold water, and stir it until dissolved. When cold, add the cream and a little vanilla essence, freeze slightly, then add the figs and complete the freezing.

Time.—About 2 hours. Average Cost, 2s. 6d. to 3s. Sufficient for 12 or 14 persons.

2197.—FROZEN PUDDING. (See Iced Queen's Pudding, No. 2241, and Nesselrode Pudding, No. 2247.)

2198.—FRUIT CREAM ICE. (Fr.—Fruits Glacés à la Crème.)

Ingredients.—½ a pint of fresh fruit pulp (strawberry, raspberry, currant, or any other fruit preferred), 10 to 12 ozs. of sugar, ½ a pint of cream, 1 pint of milk, the juice of 1 lemon, the stiffly-whipped white of 1 egg.

Method.—Boil the milk, add the sugar, and put aside until nearly cold. Obtain the pulp by passing the fruit through a fine hair sieve, add the lemon-juice, milk, and the cream stiffly whipped. Partially freeze the preparation before adding the white of egg. The amount of sugar required depends upon the fruit used.

Time.—About 1 hour. Average Cost, about 2s. Sufficient for 10 or 12 persons.

2199.—GINGER ICE CREAM. (Fr—Glace à la Crème de Gingembre.)

Ingredients.—1½ pints of custard No. 1, 2 or 3, 3 ozs. of preserved ginger, 1 teaspoonful of ginger syrup.

Method.—Make the custard according to the recipe selected. Cut the ginger into small dice, stir it with the syrup into the custard and freeze as directed on p. 988.

Time.—From 30 to 40 minutes. Average Cost, 1s. to 1s. 3d. Sufficient for 7 or 8 persons.

2200.—ICED FRUIT. (Fr.—Fruits Glacés.)

Fruit of nearly every description may be iced by first dipping it in beaten white of egg, and afterwards in crushed loaf sugar, the process being repeated until a sufficiently thick coating is obtained. Pineapples should be sliced; pears, peaches and plums should be halved after removing the skins; cherries, strawberries and similar fruit are iced with the stems on; and from oranges and lemons every particle of pith is removed before dividing the former into sections and the latter into slices (see Oranges, Iced).

2201.—ICE PUDDING. (See Iced Queen's Pudding No. 2241, and Nesselrode Pudding. No. 2247.)

2202.—ICED SOUFFLÉ. (See Iced Strawberry or Raspberry Soufflé.)

2203.—JAPANESE PLOMBIÈRE. (Fr.—Glace Plombière à la Japonaise.)

Ingredients.—8 yolks of eggs, 1 oz. of sugar, 4 ozs. of ground almonds, ½ a pint of cream, 1½ pints of milk, 1 glass of Kirsch, apricot marmalade, 4 ozs. of pounded macaroons, salt.

Method.—Boil up the milk, pour it over the yolks of eggs, add a little salt and the sugar, and replace in the saucepan. Cook gently for a few minutes, then tammy or pass through a fine hair sieve, and add 2 ozs. of marmalade, the almonds and Kirsch. When cold, add the macaroons and the cream stiffly whipped, and freeze. Mould with a little apricot marmalade in the centre, and serve garnished with ratafias or ice wafers.

Time.—About 1 hour. Average Cost, 3s. Sufficient for 8 or 10 persons.

2204.—LEMON CREAM ICE. (Fr.—Glace à la Crème de Citron.)

Ingredients.—1 pint of custard No. 1, 2 or 3, 4 ozs. of loaf sugar, 2 lemons.

Method.—Prepare the custard according to directions given. Rub the lumps of sugar on the rinds of the lemons until all the outer part is removed, and dissolve it in 1 tablespoonful of warm water. Add the juice of 1 lemon, and when cool stir into the custard. If necessary, add a few drops of liquid saffron colouring, and freeze as directed on p. 988.

Time.—About 40 minutes. Average Cost, 9d. to 1s. 6d. Sufficient for 7 or 8 persons.

2205.—MAPLE PARFAIT. (Fr.—Parfait au Sirop.)

Ingredients.—1½ gills of thick syrup, 1 quart of cream, 4 ozs. of maple sugar, 5 yolks of eggs, 1 inch of vanilla pod.

Method.—Boil the syrup and vanilla pod in a copper pan until it registers 240° on a saccharometer, then remove the vanilla, and pour the syrup over the yolks of eggs, previously well-beaten. Whisk the preparation in an egg-bowl over boiling water until it has the consistency of thick cream, and afterwards until cold. Add the stiffly-whipped cream and maple sugar, stir for some minutes over the ice, then turn into a parfait or bomb mould lined with paper. Secure and seal the lid, and imbed in ice from 2½ to 3 hours.

Time.—From 1 to 2 hours. Average Cost, 4s. to 4s 6d. Sufficient for 9 or 10 persons.

2206.—ORANGE ICE CREAM. (Fr.—Glace à la Crème d'Orange.)

Ingredients.—1½ pints of custard No. 1, 2 or 3, 3 oranges, 2 ozs. of loaf sugar, saffron-yellow colouring, carmine.

Method.—Prepare the custard according to directions given. Remove the outer yellow part of 2 oranges by rubbing them with the lumps of sugar, which afterwards must be dissolved in 1 tablespoonful of warm water. Mix with the strained juice of the oranges; when cool stir into the custard, and add the carmine and saffron-yellow, until the desired colour is obtained. Freeze as directed on p. 988.

Time.—From 40 to 45 minutes. Average Cost, 1s. to 2s. 6d. Sufficient for 7 or 8 persons.

2207.—PINEAPPLE CREAM ICE. (Fr.—Glace à la Crème d' Ananas.)

Ingredients.—1 pint of custard No. 1 or 2, ½ a lb. of finely-chopped preserved pineapple, ½ a gill of pineapple syrup, 1 teaspoonful of lemon-juice.

Method.—Pass the pineapple through a fine sieve, and mix with it the syrup and lemon-juice. Make the custard as directed, and when cool stir in the pineapple preparation, and freeze as directed on p. 988.

Time.—From 40 to 50 minutes. Average Cost, 1s. 3d. to 2s. 3d., according to the custard selected. Sufficient for 7 or 8 persons.

2208.—PINEAPPLE PLOMBIÈRE. (Fr.—Glace Plombière d'Ananas.)

Ingredients.—1 quart of cream, 6 yolks of eggs, 4 ozs. of sugar, 3 tablespoonfuls of pineapple dice, 3 tablespoonfuls of pineapple syrup, vanilla essence.

Method.—Boil up 1½ pints of the cream, pour it over the yolks of eggs, previously well-beaten, add the sugar and pineapple syrup, and replace the mixture in the saucepan. Stir and cook gently by the side of the fire for a few minutes, then strain, and, when cold, freeze. When the mixture is half frozen, add the pineapple dice, a little vanilla essence, and the cream stiffly whipped.

Time.—About 1 hour. Average Cost, 4s. to 4s. 9d. Sufficient for 10 or 12 persons.

2209.—PISTACHIO CREAM ICE. (Fr.—Glace crème aux Pistaches.)

Ingredients.—1½ pints of custard No. 1, 2 or 3, 4 ozs. of pistachio nuts blanched and pounded, 1 tablespoonful of noyeau, orange-flower water, spinach-greening.

Method.—While pounding the pistachio nuts add gradually a little orange-flower water. As soon as the custard is cold, add the noyeau and a little spinach extract, and when partially frozen, stir in the pistachio nuts.

Time.—About 1 hour. Average Cost, 2s. 9d. to 3s. Sufficient for 7 or 8 persons.

2210.—RASPBERRY ICE CREAM. (Fr.—Glace à la Crème de Framboises.)

Ingredients.—1 lb. of raspberries, 1 pint of custard No. 1, 2 or 3, 6 ozs. of castor sugar, 1 teaspoonful of lemon-juice, carmine.

Method.—Make the custard as directed. Pass the raspberries through a fine hair sieve, add the sugar and lemon-juice, and mix with the prepared custard, adding at the same time as much carmine as is needed to produce a bright red colour. Freeze as directed on p. 988.

Time.—About 1 hour. Average Cost, 10d. to 1s., exclusive of the custard. Sufficient for 7 or 8 persons.

2211.—STRAWBERRY ICE CREAM. (Fr.—Glace à la Crème de Fraises.)

Ingredients.—1 lb of strawberries, ½ a pint of cream, ¼ of a pint of milk, 3 yolks of eggs, 10 ozs. of castor sugar, 1 teaspoonful of lemon-juice, carmine.

Method.—Bring the milk and cream to near boiling point, add the beaten yolks of eggs, stir by the side of the fire until they thicken, then put in the sugar, and when dissolved, strain and let the preparation cool. Pass the strawberries through a fine sieve, mix with the custard, add the lemon-juice and carmine gradually until a deep pink colour is obtained. Freeze as directed.

Time.—About 1 hour. Average Cost, 2s. to 2s. 3d. Sufficient for 7 or 8 persons.

2212.—STRAWBERRY ICE CREAM. (Another method.)

Ingredients.—1 lb of strawberries, 1 quart of milk, ½ a gill of cream, 10 ozs. of castor sugar, ½ an oz. of cornflour, 4 eggs, the juice of 2 lemons, carmine.

Method.—Mix the cornflour with a little milk, boil the remainder with the sugar, add the blended cornflour and milk, simmer for 2 or 3 minutes, then cool slightly. Beat the yolks of the eggs, add them to the contents of the stewpan, and stir by the side of the fire until the mixture thickens. Strain, add the strawberries, previously reduced to a purée by being passed through a fine sieve, the lemon-juice, a few drops of carmine, and when cold, the cream and well-whisked whites of eggs. Freeze as directed.

Time.—About 1 hour. Average Cost, 2s. Sufficient for 7 or 8 persons.

2213.—TEA CREAM ICE. (Fr.—Thé Glacé à la Crème.)

Ingredients.—½ a pint of strong tea, 1 pint of custard No. 2, 1 tablespoonful of thick cream, 2 ozs. of castor sugar.

Method.—Strain the tea, add the sugar, and let it cool. Prepare the custard according to the recipe, add the tea; when cool, stir in the cream, and freeze (see p. 988).

Time.—30 to 35 minutes. Average Cost, 1s. 2d. Sufficient for 7 or 8 persons.

2214.—TEA ICE CREAM, AMERICAN. (Fr.—Thé Glacé à l'Americaine.)

Ingredients.—2 tablespoonfuls of dry tea, 1 pint of milk, ½ a pint of cream, 6 ozs. of castor sugar, 4 whole eggs, 1 inch of vanilla pod.

Method.—Bring the milk and vanilla pod to boiling point, infuse for a few minutes, then pour it over the tea, allow it to remain closely covered for 5 minutes, and strain. Beat the eggs well, add the castor sugar, and continue the beating until perfectly smooth, then stir in the prepared tea. Put this mixture into a stewpan, and stir by the side of the fire until it thickens. Strain into a basin; when cool, add the stiffly-whipped cream and freeze (see p. 988).

Time.—From 35 to 40 minutes. Average Cost, 1s. 6d. Sufficient for 7 or 8 persons.

2215.—TUTTI-FRUTTI, ICED (MIXED FRUIT ICE). (Fr.—Tutti-Frutti Glacés.)

Ingredients.—1 oz. of pistachios, blanched and shredded, 1 oz. of glacé cherries, 1 oz. of glacé apricots, ½ an oz. of mixed candied peel, all cut into small dice, ½ a pint of cream stiffly whipped, ½ a gill of Maraschino, 2 whites of eggs stiffly whipped, vanilla essence, 8 ozs. of sugar, 5 yolks of eggs, 1 pint of milk.

Method.—Boil the milk, add the yolks of eggs and sugar, stir and cook very gently for a few minutes, then strain and, when cold, add vanilla essence to taste. Partially freeze, add the whites of eggs, cream, nuts and fruit, and, when the freezing process is nearly completed, put in the Maraschino.

Time.—From 3 to 4 hours. Average Cost, 2s. 6d. to 2s. 9d. Sufficient for 8 or 9 persons.

2216.—VANILLA ICE CREAM. (Fr.—Glace à la Crème de Vanille.)

Ingredients.—1 pint of cream, ½ a pint of milk, 6 ozs. of castor sugar, 6 yolks of eggs, ½ a pod of vanilla.

Method.—Whisk the yolks of eggs and sugar well together, boil the cream and milk with the vanilla for a few minutes, stir into the eggs, etc., and replace the whole in the stewpan. Stir by the side of the fire until the mixture thickens, but it must on no account be allowed to boil. Tammy or pass through a fine strainer, if necessary, add a few drops of vanilla essence, and when cool, freeze as directed on p. 988.

Time.—About ½ an hour. Average Cost, 2s. 6d. Sufficient for 7 or 8 persons.

2217.—VANILLA ICE CREAM. (Fr.—Glace à la Crème de Vanille.)

Ingredients.—1½ pints of milk, 1 gill of cream, 8 ozs. of castor sugar, 1 heaped dessertspoonful of cornflour, 4 eggs, the juice of ½ a lemon, 1 teaspoonful of vanilla essence.

Method.—Mix the cornflour smoothly with a little milk, boil the remainder with sugar, add the blended cornflour, simmer for 2 minutes, and cool slightly. Beat the yolks of the eggs, add them to the contents of the stewpan, and stir by the side of the fire until the mixture thickens. Strain, and when cool, add the lemon-juice, vanilla essence, cream, and lastly the whiles of eggs. Freeze as directed.

Time.—From 30 to 40 minutes. Average Cost, 1s. 3d. Sufficient for 7 or 8 persons.

2218.—VANILLA ICE CREAM. (Economical.)

Ingredients.—1½ pints of milk, 6 ozs. of castor sugar, ½ an oz. of cornflour, ½ a teaspoonful of vanilla essence, saffron or liquid yellow colouring.

Method.—Mix the cornflour smoothly with a little milk, boil the remainder with the sugar, add the blended cornflour and milk, and simmer gently for 2 minutes. Strain; when cool, add the vanilla essence and sufficient colouring matter to give the mixture the appeal of rich custard. Freeze as directed.

Time.—About ½ an hour. Average Cost, 6d. Sufficient for 6 or 7 persons.

2219.—VANILLA PLOMBIÈRE. (Fr.—Glace Plombière à la Vanille.)

Ingredients—1½ pints of vanilla ice cream mixture No. 2216, ½ a pint of stiffly whipped cream, 2 tablespoonfuls of coarsely-chopped almonds. Method.—Partially freeze the vanilla ice cream, add the whipped-cream and almonds, and complete the freezing.

Time.—From 3 to 4 hours. Average Cost, about 2s. 6d. Sufficient for 10 or 12 persons.

2220.—WALNUT CREAM ICE. (See Pistachio Cream Ice, No. 2209.)

Omit the spinach greening, and, if preferred, substitute vanilla essence for the noyeau.

Water Ices

2221.—APPLE WATER ICE. (Fr.—Glace à l'eau de Pommes.)

Ingredients.—1 pint of apple pulp, 1 pint of syrup No. 2232, 2 tablespoonfuls of lemon-juice.

Method.—Stew the apples in a jar, pass them through a hair sieve, and stir the pulp into the hot syrup. When cold, add the lemon-juice, and freeze. A few drops of carmine or cochineal improve the colour.

Time.—From 2½ to 3 hours. Average Cost, 9d. Sufficient for 10 or 12 persons.

2222.—CHERRY WATER ICE. (Fr.—Glace à l'eau de Cérises.)

Ingredients.—1½ lbs. of good cooking cherries, 1½ pints of syrup, 1 tablespoonful of lemon-juice, 1 tablespoonful of Kirsch, carmine or cochineal.

Method.—Stone the cherries, and from about a quarter of the stones remove the kernels and pound them finely. Pour the syrup when boiling over the cherries and kernels, let it stand closely covered until cold, then add the Kirsch, lemon-juice, and a few drops of carmine. Freeze as directed on p. 988.

Time.—Altogether, about 2 hours. Average Cost, 1s. 9d. Sufficient for 8 or 9 persons.

2223.—GINGER WATER ICE. (Fr.—Glace de Gingembre.)

Ingredients.—4 ozs. of preserved ginger, a little of the syrup in which it is preserved, 1 pint of syrup No. 2231, the stiffly-whipped white of 1 egg, the strained juice of 2 lemons and 1 orange, the rind of 1 orange, 3 or 4 lumps of sugar.

Method.—Pound the ginger finely, adding gradually a little of its syrup, and press the whole through a fine sieve. Rub the sugar on the orange-rind, add the sugar to the ginger, together with the syrup, lemon and orange juices, and 3 tablespoonfuls of cold water. Boil up, strain, and, when cold, freeze as directed (see p. 988), adding the white of egg when the mixture is about half frozen.

Time.—About 1 hour. Average Cost, about 1s. Sufficient for 6 or 7 persons.

2224.—GRAPE WATER ICE. (Fr.—Glace à l'eau de Grappes.)

Ingredients.—1 lb. of sweetwater grapes, the thin rind of 2 lemons, the juice of 4 lemons, 1½ pints of syrup, 1 wineglassful of sherry or 1 tablespoonful of orange-flower water.

Method.—Crush the grapes on a hair sieve, and press the pulp through with a wooden spoon, add the syrup boiling, lemon-rind and juice, let it remain until cold, then strain, add the wine, and orange-flower water, and freeze.

Time.—About 1 hour. Average Cost, 2s. to 2s. 3d. Sufficient for 10 or 12 persons.

2225.—LEMON WATER ICE. (Fr.—Glace au Citron.)

Ingredients.—1½ pints of syrup No. 2232, 6 lemons, 2 oranges.

Method.—Remove the peel from the lemons and 1 orange as thinly as possible, and place it in a basin. Make the syrup as directed, pour it boiling hot over the rinds, cover, and let it remain thus until cool, then add the juice of the lemons and orange. Strain or tammy, and freeze as directed (see p. 988).

Time.—From 1¼ to 1½ hours. Average Cost, 1s. 4d. Sufficient for 7 or 8 persons.

2226.—MELON WATER ICE. (Fr.—Glacé au Melon.)

Ingredients.—1 medium-sized ripe melon, 4 ozs. of sugar, the juice of 2 oranges, the juice of 2 lemons, 1 wineglassful of Maraschino, 1 quart of water.

Method.—Peel and slice the melon, simmer for 10 minutes with the water and rub through a fine hair sieve. When cool, add the strained orange and lemon-juice, the Maraschino, and, if necessary, a little more sugar. Freeze as directed on p. 988.

Time.—From 50 to 60 minutes. Average Cost, 2s. Sufficient for 8 persons.

2227.—PEACH SHERBET. (Fr.—Sorbet aux Pêches.)

Ingredients.—6 peaches, the juice of 4 lemons, sugar to taste, 3 quarts of water.

Method.—Skin and stone the fruit, remove the kernels from the stones, and chop them finely. Cut the fruit into small pieces, add the water, kernels, lemon-juice and sugar to taste. Let it remain on ice for 5 or 6 hours, and strain before using.

Time.—From 5½ to 6½ hours. Average Cost, 1s. 4d. Sufficient for 3 quarts.

2228.—PINEAPPLE WATER ICE. (Fr.—Glace à l'eau d'Ananas.)

Ingredients.—1 preserved pineapple, 1 pint of syrup No. 2231 or 2232, the juice of 1 lemon.

Method.—Make the syrup as directed. Pound the pineapple or chop it finely, and pass it through a hair sieve. Mix with it the syrup, add the lemon-juice, let the mixture become sufficiently cold, and freeze (see p. 988).

Time.—From 50 to 60 minutes. Average Cost, 1s. 3d. Sufficient for 5 or 6 persons.

2229.—RASPBERRY OR STRAWBERRY WATER ICE. (Fr.—Glacé à l'eau de Fraises ou Framboises.)

Ingredients.—1½ lbs. of ripe strawberries or raspberries, 1½ pints of syrup No. 1, the juice of 2 lemons.

Method.—Prepare the syrup as directed. Rub the fruit through a fine sieve, add the lemon-juice, and if necessary deepen the colour with a few drops of carmine. Freeze as directed on p. 988.

Time.—About 40 minutes. Average Cost, 2s. Sufficient for 7 or 8 persons.

2230.—RED CURRANT WATER ICE. (Fr.—Glace à l'eau de Groseilles.)

Ingredients.—1 lb. of red currants, ½ a lb. of raspberries, 1 quart of syrup No. 1, the juice of 1 lemon.

Method.—Pick the fruit and rub it through a hair sieve. Prepare the syrup according to the recipe, pour it over the fruit pulp, add the strained lemon-juice, and when cold freeze (see p. 988).

Time.—About 1 hour. Average Cost, 1s. 9d. Sufficient for 7 or 8 persons.

2231.—SYRUP FOR WATER ICES, No. 1.

Ingredients.—2 lbs. of loaf sugar, 1 pint of water.

Method.—Put the sugar and water into a copper sugar-boiler or stewpan; when dissolved place over a clear fire, and boil until a syrup is formed, taking care to remove the scum as it rises. If a saccharometer is available for testing the heat of the syrup, it should be boiled until it registers 220° F.

Average Cost, 6d. Sufficient for 1 pint.

2232.—SYRUP FOR WATER ICES, No. 2.

Ingredients.—3 lbs. of loaf sugar, 1 good pinch of cream of tartar, 1 quart of water, the white and shell of 1 egg.

Method.—Place the sugar, cream of tartar, water, the shell and well-whisked white of egg in a copper sugar boiler or stewpan, boil until reduced to a syrup, then strain; when cool, use as required.

Average Cost, 8d. Sufficient for 1 quart.

2233.—TANGERINE WATER ICE. (Fr.—Glace aux Tangerines.)

Ingredients.—6 tangerines, 2 oranges, 2 lemons, 4 ozs. of loaf sugar, 1 pint of syrup.

Method.—Rub the sugar on the rind of the tangerines to extract some of the flavour. Place the sugar in a saucepan, add the thin rind of 1 orange and 1 lemon, ¼ a pint of cold water, and boil the mixture for 10 minutes. Skim if necessary, add the juice of the oranges and lemons, and the syrup, boil up, then strain, and, when cold, freeze.

Time.—About 1 hour. Average Cost, 1s. 3d. Sufficient for 6 or 7 persons.

2234.—WATER ICE MADE FROM JAM. (Fr.—Glace au Confiture.)

Ingredients.—½ a lb. of jam, 2 ozs. of icing sugar, 1 pint of water, the juice of 1 lemon, liquid colouring.

Method.—Put all these ingredients together in a stewpan, bring to the boil skim well, and simmer gently for 10 minutes. Now tammy or rub through a very fine hair sieve, add a few drops of colouring matter to brighten the colour, and when cold freeze as directed.

Time.—About ½ an hour. Average Cost, 6d. or 9d. Sufficient for 1½ pints.

Sorbets, Mousses and Ice Puddings

2235.—CHAMPAGNE GRANITE. (Fr.—Granite au Champagne.)

Ingredients.—1 quart of lemon water ice No. 2225, ½ a bottle of champagne, ½ a lb. of fresh fruit, such as strawberries, apricots, peaches, all cut into small dice, ½ a pint of crushed ice.

Method. Prepare and freeze the lemon water ice, and stir in the champagne, prepared fruit and crushed ice. Serve in glasses or cups.

Time.—About 1¼ hours. Average Cost, 5s. to 6s. 6d. Sufficient for 10 or 12 persons.

2236.—COFFEE ICED. (Fr.—Café Frappé à la Vanille.)

Ingredients.—1 quart of strong, clear, hot coffee, ½ a pint of milk, ½ a pint of cream, 6 ozs. of castor sugar, 1 inch of vanilla pod.

Method.—Place the milk, sugar and vanilla in a stewpan, bring nearly to boiling point, then add the coffee, and let the mixture cool. Now strain, stir in the cream, freeze until it has the consistency of thick cream, and serve in this condition. Castor sugar should be handed with the coffee.

Time.—About 1 hour. Average Cost, 1s. 4d. to 1s. 6d. Sufficient for 7 or 8 persons.

2237.—COFFEE PARFAIT. (Fr.—Parfait au Moka.)

Ingredients.—1 tablespoonful of coffee extract, 6 yolks of eggs, 1½ ozs. of castor sugar, 1½ gills of syrup No. 2231 or 2232, ¾ of a pint of cream.

Method.—Put the coffee extract, yolks of eggs, sugar and syrup into a stewpan, place it in a tin containing boiling water, and whisk the contents until they thicken. The mixture should be strongly flavoured with coffee, therefore add more essence if necessary, and let the mixture cool. Whip the cream stiffly, stir in lightly, pour the mixture into an ice mould, cover closely (see p. 988), and pack in ice for 2 or 3 hours.

Time.—About 2 hours. Average Cost, 1s. 9d. Sufficient for 7 or 8 persons.

Note.—With slight variations a large number of parfaits may be based on the above recipe. For Parfait au Thé, ½ a gill of very strong tea is substituted for the coffee extract; Parfait au Chocolat may be flavoured with 3 or 4 ozs. of grated chocolate dissolved in a little milk; Parfait aux Abricot or Parfait aux Pêches have pulped fruit added as a flavouring ingredient. Maraschino and Kirsch also enter largely into the composition of this particular class of sweets, the parfait, as a matter of course, taking its name from the liqueur.

2238.—CREAM SORBET. (Fr.—Sorbet à la Crème.)

Ingredients.—½ a pint of cream, ½ a lb. of loaf sugar, 1 oz. of vanilla sugar, the whites of 3 eggs, the juice of 2 lemons, ¼ of a gill of Maraschino, 1½ pints of boiling water.

Method.—Add the loaf sugar to 1½ pints of boiling water, reduce a little by boiling rapidly, skimming frequently meanwhile, and add the lemon-juice. Strain, and thoroughly cool, then stir in the vanilla sugar, stiffly-whipped cream, well-whisked whites of eggs, and Maraschino. Freeze to the required consistency, and serve.

Time.—About 1½ hours. Average Cost, 1s. 9d. to 2s. Sufficient for 7 or 8 persons.

2239.—GOOSEBERRY SORBET WITH MARASCHINO. (Fr.—Sorbet de Groseilles au Marasquin.)

Ingredients.—1 pint of green gooseberries, ½ a lb. of loaf sugar, ½ a pint of water, the juice of 2 lemons, ½ a gill of Maraschino, glacé cherries, spinach colouring.

Method.—Pick the gooseberries, put them into a stewpan with the water and sugar, cook until tender, and rub through a hair sieve. Add the lemon-juice and spinach colouring until the desired shade of green is obtained. When cold, stir in the Maraschino, freeze partially, and serve in small glasses garnished with strips of glacé cherries.

Time.—About 1 hour. Average Cost, 1s. to 1s. 6d. Sufficient for 6 or 7 persons.

2240.—GRAPE SORBET. (Fr.—Sorbet de Raisin.)

Ingredients.—1 pint of half-frozen lemon-water ice, 2 dozen large ripe grapes, 1 wineglassful of sherry or Marsala, 1 wineglassful of elderflower water.

Method.—Pass the grapes through a hair sieve, add them to the lemon-water ice when half frozen, and mix in the wine and elderflower water. Continue the freezing a few minutes longer, until the whole is in a half-frozen condition. Serve in sorbet cups or glasses, and if liked, garnish with grapes, previously peeled, and flavoured with a little Maraschino.

Time.—About 15 minutes after the water ice is ready. Average Cost, 1s. 9d. to 2s. 3d. Sufficient for 6 or 7 persons.

2241.—ICED QUEEN'S PUDDING. (Fr.—Pouding Glacé à la Reine.)

Ingredients.—1½ pints of custard No. 1 (p. 1046), 1 pint of cream, 2 ozs. of crystallized apricots, shredded or cut into dice, 2 ozs. of crystallized glacé cherries, shredded or cut into dice, 1 glass of Curaçoa almonds.

Method.—Prepare the custard as directed; when half-frozen add the cream stiffly-whipped and the prepared fruit, and press into a fancy ice mould. Cover, seal the edges with lard, wrap in paper, and pack in ice and salt for about 2 hours. Blanch, coarsely chop and bake the almonds brown, let them become perfectly cold, and sprinkle them lightly on the pudding just before serving.

Time.—About 3 hours. Average Cost, 4s. 6d. to 5s. Sufficient for 7 or 8 persons.

2242.—LEMON GRANITE. (Fr.—Granite au Citron.)

Ingredients.—1 quart of half-frozen lemon water ice, ½ a pint of finely-crushed ice, 1 glass of Maraschino.

Method.—Add the crushed ice and Maraschino to the half-frozen lemon water ice, mix thoroughly, and serve in small cups or glasses.

Time.—About 1¼ hours. Average Cost, 1s. 9d. Sufficient for 8 or 9 persons.

2243.—LEMON SORBET. (Fr.—Sorbet au Citron.)

Ingredients.—8 lemons, 2 oranges, 10 ozs. of loaf sugar, 2 ozs. of castor sugar, 3 whites of eggs, ¼ of a pint of Marsala wine, 3 pints of water.

Method.—Place the loaf sugar in a stewpan with the 3 pints of water; let it dissolve, then boil and reduce a little, and skim well during the process. Add the finely-grated rind of 2 lemons, the juice of the lemons and oranges, bring to the boil, strain, and let the preparation cool. Partially freeze, then add the well-whisked whites of eggs, sugar and wine, and continue the freezing until the desired consistency is obtained.

Time.—About 1½ hours. Average Cost, 1s. 6d. Sufficient for 7 or 8 persons.

Note.—Orange sorbet (sorbet d'orange) may be made by using 8 oranges and 2 lemons instead of 8 lemons and 2 oranges.

2244.—MARASCHINO MOUSSE. (Fr.—Mousse au Marasquin.)

Ingredients.—½ a gill of Maraschino, ½ a gill of Kirschwasser, ½ a pint of cream, ¼ of a pint of water, 4 ozs. of loaf sugar, 4 yolks of eggs.

Method.—Boil the 4 ozs. of sugar and ¼ of a pint of water to a syrup, skimming meanwhile. Stir in the beaten yolks of eggs, add the Maraschino and Kirschwasser, and whisk the contents of the basin over a saucepan of boiling water until they thicken. Let the mixture cool, stirring frequently, and when ready to use add the stiffly-whipped cream. Line a plain mould with white paper, pour in the preparation and cover closely, first with paper, and then with the lid. Pack in ice and salt for at least 2 hours.

Time.—About 1 hour. Average Cost, 2s. 3d. to 2s. 6d. Sufficient for 6 or 7 persons.

2245.—MILK PUNCH. (Fr.—Punch au Lait.)

Ingredients.—1 quart of milk, 4 ozs. of loaf sugar, 1 gill of cream, 2 tablespoonfuls of brandy, 2 tablespoonfuls of rum.

Method.—Boil the milk, dissolve the sugar in it, then strain, and when cool partially freeze. Add the brandy, rum, and the cream whipped, mix well, and freeze a little longer. Serve in a half-frozen condition in small china sorbet cups, and, if liked, grate on a little nutmeg or cinnamon over before serving.

Time.—From 1 to 1¼ hours. Average Cost, 1s. 3d. to 1s. 6d. Sufficient for 7 or 8 persons.

2246.—NEAPOLITAN ICE. (Fr.—Glace Napolitaine.)

Ingredients.—¼ of a pint of strawberry or raspberry pulp, ½ an oz. of grated chocolate, 3 yolks of eggs, 1½ pints of milk, ½ a pint of cream, 3 ozs. of castor sugar, ½ a teaspoonful of vanilla essence, carmine or cochineal.

Method.—Cream the yolks of eggs and 3 ozs. of castor sugar well together. Add the rest of the sugar to the milk, and when boiling pour on to the yolks of eggs and sugar, stirring vigorously meanwhile. Replace in the stewpan, and stir by the side of the fire until the mixture thickens, then strain. Dissolve the chocolate in 1 tablespoonful of water, mix with it ⅓ of the custard, and let it cool. Mix the fruit pulp with half the remaining custard, and if necessary add a few drops of carmine. To the other third of the custard add the vanilla essence. Whip the cream slightly, divide it into 3 equal portions, and add 1 to each preparation. Freeze separately, then pack in layers in a Neapolitan ice-box, or, failing this, a mould best suited to the purpose. Cover closely, and pack in salt and ice for about 2 hours. Serve cut across in slices.

Time.—From 1 to 1½ hours. Average Cost, about 2s. Sufficient for 7 or 8 persons.

2247.—NESSELRODE PUDDING. (Fr.—Pouding Glace à la Nesselrode.)

Ingredients.—3 dozen chestnuts, ½ a pint of milk, 1 pint of cream, 12 ozs. of loaf sugar, 2 ozs. of glacé cherries cut into dice, 8 yolks of eggs, vanilla essence, 1 glass of Maraschino.

Method.—Shell, parboil, and skin the chestnuts, simmer them in 1 gill of milk until tender, and rub them through a fine sieve. Bring the remaining gill of milk nearly to boiling point, add the yolks of eggs, cook by the side of the fire until they thicken, then stir them into the chestnut purée. Let this mixture become cold, add ½ the cream, freeze until nearly set, then stir in the Maraschino, cherries, and the remainder of the cream stiffly-whipped. Freeze until set, stirring frequently, then press into a fancy ice mould, cover, seal the edges with lard, wrap in paper, and bury in ice and salt until required.

Time.—About 3½ hours. Average Cost, 3s. 6d. to 4s. Sufficient for 9 or 10 persons.

2248.—NOYEAU SORBET. (Fr.—Sorbet au Noyeau.)

Ingredients.—1 quart of half-frozen lemon water ice No. 2225, 1 gill of noyeau, the juice of 1 orange, whipped-cream, castor sugar.

Method.—Prepare and half-freeze the lemon water ice, then add the noyeau and orange-juice, and continue the freezing until the proper degree of hardness is obtained. Three-parts fill the sorbet glasses or cups with the preparation, and cover roughly with sweetened stiffly-whipped cream.

Time.—15 minutes after the water ice is ready. Average Cost, 2s. 6d. to 2s. 9d. Sufficient for 7 or 8 persons.

2249.—PINEAPPLE MOUSSE. (Fr.—Mousse à l'Ananas.)

Ingredients.—10 ozs. of preserved pineapple, 2 ozs. of castor sugar, ¾ of an oz. of gelatine, ½ a gill of pineapple syrup, 1½ gills of cream, ¼ of a gill of Maraschino, 1½ gills of lemon or wine jelly No. 2020, glacé cherries.

Method.—Mask the jelly mould with a thin layer of jelly, and decorate with the cherries. Pound and chop the pineapple finely, and rub it through a hair sieve. Dissolve the sugar and gelatine in the pineapple syrup, and let the mixture cool. Melt the remainder of the jelly; let it cool, and whisk it over the ice to a stiff froth. Add this and the stiffly-whipped cream to the pineapple purée, stir in the gelatine when cool, add the Maraschino, and pour into the prepared mould. Let it remain on ice for 2 hours.

Time.—About 1½ hours. Average Cost, 2s. 6d. Sufficient for 6 or 7 persons.

2250.—RASPBERRY OR STRAWBERRY SORBET. (Fr.—Sorbet aux Fraises ou Framboises.)

Ingredients.—1 quart of raspberry or strawberry water ice preparation, No. 2229, ½ a gill of Sauterne, 1 glass of Curaçoa.

Method.—Prepare and half-freeze the water ice, add the wine and Curaçoa, continue the freezing until the proper degree is obtained, then serve.

Time.—15 minutes after the water ice is ready. Average Cost, 2s. to 2s. 6d. Sufficient for 7 or 8 persons.

2251.—ROMAN PUNCH. (Fr.—Punch à la Romaine.)

Ingredients.—1 lb. of loaf sugar, 1 quart of water, 6 lemons, 2 oranges, 3 whites of eggs, ¼ of a pint of rum or Kirschwasser.

Method.—Place the water and sugar in a copper sugar boiler or stewpan, and boil to a syrup. Add the thinly-cut rind of 3 lemons and 1 orange, the orange and lemon-juice, and bring to the boil. When cold, strain, partially freeze, then add the rum or Kirschwasser, the stiffly-whipped whites of eggs, and freeze for a few minutes longer. Serve in a half-frozen condition in sorbet cups or glasses.

Time.—From 1¼ to 1½ hours. Average Cost, 1s. 9d. Sufficient for 7 or 8 persons.

2252.—STRAWBERRY OR RASPBERRY SOUFFLÉ ICED. (Fr.—Soufflé Frapé aux Fraises ou Framboises.)

Ingredients.—½ a gill of strawberry or raspberry pulp, ½ a pint of cream, 8 ozs. of castor sugar, ½ an oz. of leaf gelatine, 2 lemons, 3 yolks of eggs, 2 whites of eggs, ¼ of a gill of lemon or wine jelly, ¼ of a gill of red-currant jelly.

Method.—Add the sugar, the juice and finely-grated rinds of the lemons to the yolks of eggs, and whisk over a saucepan of boiling water until the mixture thickens. Add the gelatine, previously dissolved in 1 tablespoonful of water, and the fruit pulp, let the mixture cool, then stir in the well-whisked whites of eggs and the stiffly-whipped cream. Have ready a silver plated soufflé dish with a band of strong white paper raised about 2 inches above the rim, pour in the mixture, and let it stand on ice for about 2 hours. Melt the wine and red-currant jellies, let them cool, and as soon as the surface of the soufflé is firm pour it over. To serve: remove the band of paper, and send to table in the soufflé dish.

Time.—About 3 hours. Average Cost, 2s. to 2s. 3d. Sufficient for 6 or 7 persons.