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.
