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.
