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.
