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
