365 desserts

Cover half box of gelatine with ]/2 cup of cold water. Soak x/2 hour. Whip 1 pt. of cream. Press 1 qt. can of apricots through a sieve sufficiently fine to remove the skins. Add to them the juice of 1 orange. Then turn into a tin or granite basin and stand in a pan of cracked ice. Add to the gelatine a y2 pt. of scalding milk, stir till the gelatine is thoroughly dissolved, then add to the apricots. Stir over the ice till they begin to thicken, and then carefully but thoroughly stir in the whipped cream. Turn into a mould, put on the lid, bind the seam with a strip of cheese cloth, moistened in melted butter. This prevents the salt and ice pene- December. trating. Pack in salt and ice, cover and stand aside three hours. When ready to serve, turn out of the mould. — " Table Talk," Philadelphia. 24. — Chocolate Mousse. Put 1 pt. of cream in a double boiler to scald. Melt 3 ozs. of chocolate (not sweet) ; add it to the cream; stir until perfectly smooth ; add 7 ozs. of sugar, and a tablespoonful of vanilla ; take from the fire ; stir until the sugar is dissolved; turn into the freezer; pack with salt and ice, and stand aside for % of an hour. Now insert No. 2 Keystone beater and turn slowly backward and forward until the mixture is frozen. Put I pint of very cold cream into the glass with No. 1 beater, turn backward and forward until the cream is nicely whipped, stir this into the frozen mousse, put on the lid, pack carefully with salt and ice and stand aside for two hours.— From "Table Talk," Philadelphia. 25. — English Plum Pudding. (Prize awarded by the Queen). — 1 It), of raisins, % It), of flour, 1 lb. suet chopped fine, 1 lb. of currants, ^ lb. stale bread December. crumbs, y nutmeg grated, y lb. brown sugar, 5 eggs, grated rind of i lemon, y pt. of brandy, y2 Vb. of minced candied orange peel. Clean, wash and dry the currants; stone the raisins, mix all dry ingredients together. Beat the eggs, add them to the brandy, then pour over the dry ingredients and mix thoroughly. Pack in greased small moulds and boil six hours when you make it and when wanted for use. Serve with hard brandy sauce. This will make 6 pounds. — From " Table Talk," Philadelphia. 26. — Wine Jelly. Soak i box of gelatine in 1 pt. of cold water for j4 an hour, then add a cup and a half of granulated sugar, and 1 pt. of boiling water. Now add the wine, say y a pt. and another y2 pt. of boiling water j strain through two thicknesses of cheese cloth ; let it stand a moment and strain again, this should be perfectly clear ; turn into a mould which has been wet with cold water and stand away to harden.— From "Table Talk," Philadelphia. 27. — A Norwood Pudding. Mix together 2 ozs. of beef suet, thinly sliced, a y, cup of candied cherries chopped December.