High-class cookery recipes

Take the pine-apple and trim it well, cut it in half, cut one half into dice, the other half pound in a mortar and pass through a hair sieve. Whip the cream, and add the puree of pineapple, also the dice of pine. Dissolve the gelatine in a gill of the pine-apple syrup, add the sugar, and, when nearly cold, strain it into the cream pour it into a decorated mould, and set it in ice. Rice Cream. Ingredients, One pint of Milk. Three ounces of Loaf Sugar, Two ounces of ground Eice. Half an ounce of French Gelatine. Half a pint of Double Cream. Boil the milk and sugar together, stir in the ground rice and cook it for about six minutes, then draw it off the fire. Dissolve the gelatine in a gill of milk and stir it to the rice, add the cream whipped, mix all lightly together, pour into a mould decorated according to taste, when set turn it out; and it is ready to serve. Strawberry Cream. Ingredients. One pint of fresh Strawberries. Three ounces of Castor Sugar. Three-quarters of an ounce of French Gelatine. Half a pint of Cream. The juice of one Lemon. Take all the stalks off the strawberries, put them on a silk or hair-sieve, sprinkle half an ounce CREAMS, JELLIES, ICES, COLD SWEETS. 221 of sugar over them, and pass them through the sieve. Put the gelatine into a stewpan with two tablespoonfuls of cold water, the rest of the sugar, and the juice of the lemon. When the gelatine is melted, strain it into the strawberries, add the cream well whipped, stir all lightly together, pour into a pint mould, and set. Vanilla Cream. Ingredients, Three Eggs. Half a pint of Milk. Half a pint of Double Cream. One ounce of Gelatine. One tablespoonful of Castor Sugar. Half a teaspoonful of Essence of Yanilla. Make a custard of the milk, three yolks of eggs and one white, melt the gelatine in two tablespoonfuls of .water, and strain it into the custard, mixing it well. Whip the cream to a stiff froth, adding the sugar and vanilla. "When the custard is sufficiently cool, stir the whipped cream lightly into it, and pour it into a mould to set. Velvet Cream, Ingredients, Three-quarters of an ounce of Gelatine, Two ounces of Castor Sugar. One glass of Sherry. The rind of one Lemon. Half a pint of Double Cream. One gill of Water. Melt the gelatine in one gill of water, then add the sugar, sherry, grated rind of one lemon, and the cream whipped to a stiff froth ; pour into a mould to set. Do not add the cream until the melted gelatine is cool. Apple Jelly. Ingredients. One pound of Apples. Half a pint of Cream. One Lemon. Three ounces of Lump Sugar. One ounce of Gelatine. Half a teaspoonful of Cochineal. Three gills of cold Water. Peel, core, and cut up the apple into small pieces, put them into a stewpan with the sugar, half a pint of water, the juice and grated rind of the lemon ; when cooked to a pulp, rub through a CREAMS, JELLIES, ICES, COLD SWEETS. 223 hair-sieve, and stir in the gelatine melted in a gill of water. Colour part of the apple with the cochineal, and fill a border mould with alternate layers of the coloured and plain apple. When cold, turn out, and serve with half a pint of whipped cream in the centre. Aspic Jelly from Calves' Feet. Ingredients, Two Calves' Feet. Salt. Thirty Peppercorns. Two blades of Mace.