High-class cookery recipes

Put the yolks of four eggs and the white of one into a basin and mix them well together with a wooden spoon, stir in the milk and strain it all into a milk saucepan or a jug, add the sugar stand the jug (if you use one) in a saucepan of boiling water and stir the custard over the fire until it thickens, but mind it does not boil or your custard will curdle and be spoilt. Take it off the fire, stir in the brandy and flavouring a few drops of vanilla or any other essence you like. When the custard is cold pour it into custard glasses with a little grated nutmeg on the top, and it is ready for table. If you flavour with lemon-peel it must be put into the milk before the custard is cooked and taken out before serving. Diplomatic Pudding, Ingredients, One pint of Custard. See above. Half a pint of Jelly. See p. 229, One ounce of French Gelatine. Two ounces of Sponge Cake* Two ounces of Ratafias. Two ounces of Castor Sugar. One gill of Cream Vanilla Essence. One ounce and a half of dried Cherries. One ounce of Angelica. Half an ounce of Citron. Line a plain mould with jelly and decorate it with half an ounce of dried cherries and half an ounce of angelica. Melt the gelatine in a gill of water and stir it into the custard, add also the castor sugar, flavouring and cream : stir this occasionally until it is cool, then stir the rest of the cherries, the angelica, and half an ounce of citron, all chopped up. Pour this gently into the mould you have decorated. When it is set, turn out and serve. Gateaux a TAfricaine. Ingredients. Three Eggs. Three ounces of Castor Sugar. Two and a half ounces of Flour. Work the yolks of eggs and castor sugar well together with a wooden spoon. Beat the whites up stiffly and rub the flour through a sieve ; then mix all together thoroughly but lightly. Put the mixture into a bag with a funnel at the end about the size of a shilling and press out pieces of the paste on to a greased tin the size of a small l^iscuit. Bake these in a moderate oven for about CREAMS, JELLIES, ICES, COLD SWEETS. 230 half an hour ; when cold take two of these rounds and scoop out a small piece at the bottom of each, place a little whipped cream in each cavity, and stick the two cakes together : proceed in this way with all the cakes. Then cover them over with chocolate icing, and when cold they are ready to serve, Gateau aux Prunes. Ingredients, One pound of Prunes. Three ounces of Castor Sugar. Three quarters of an ounce of Gelatine. The juice and rind of one Lemon. One glass of Brandy or Marsala, One pint of Water. A few drops of Cochineal. Boil the prunes in the water and sugar until quite soft ; then take out the stones, crack the kernels and add them with the brandy, lemonjuice and peel, a little cochineal, and the" gelatine dissolved in a little water; boil all for twenty minutes. Pour into a border mould; when set, turn it out and serve with whipped cream in the centre. Jubilee Pudding. Ingredients. One pint of Claret Jelly. Half a pint of whipped Cream. (Quarter of an ounce of Gelatine, One ounce of Preserved Cherries. One ounce of Angelica. One ounce of Preserved Ginger. One ounce of Preserved Apricot.