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,
