High-class cookery recipes

Set a mould thickly with claret jelly. Whip the cream very stiffly and stir in the fruits chopped up, the gelatine melted, and the castor sugar. Till in the centre of the mould with the whipped cream and fruits. Turn it out and serve with whipped cream round if liked, this will require a little more cream than the half pint for the centre, and can be left out or not according to taste. Marguerites. Ingredients. Two and a quarter pounds of Castor Sugar, Twelve Whites of Eggs. Whip the whites stiffly and mix as for meringues. Then put the mixture into a bag having a funnel about the size of a sixpence ; press the meringue on to a greased tin in narrow finger-shaped pieces. Sprinkle with pink sugar and chopped almonds, and bake in a slow oven until crisp. Eemove very carefully on to a sieve, and serve cold with ices as for dessert. CREAMS, JELLIES, ICES, COLD SWEETS. 241 Meringues. Ingredients. Four Whites of Eggs. A half pound of Castor Sugar. . A flat Meringue Board. Oiled paper to cover the Board. Cover the meringue board with oiled paper. Whip the whites of eggs to a very stiff froth and stir in the sugar. Shape some of this mixture in a dessertspoon, scoop it out with another dessertspoon and lay it on the oiled paper, sift some castor sugar over each meringue and dry them well in a warm oven. Then turn them over, press in all the soft part underneath, and dry them again. If for immediate use, fill them with whipped cream sweetened and flavoured with vanilla. If not required at once, put them away in a tin box covered over with paper until they are wanted. Pouding à l'Orléans. Ingredients, Half au ounce of Gelatine. Half a pint of Milk. The Yolks of four Eggs and one White. Two ounces of Sugar. Three ounces of Biscuit Crumbs. Three ounces of Pine Apple. Two ounces of dried Cherries. One ounce of Angelica. Flavour well according to taste. B Make the custard of the milk, eggs, and sugar, and let it cool. Melt the gelatine in a gill of milk, stir this to the custard, and add the cake crumbs ; when nearly cold, add the fruits cut up, and pour it into a mould nicely decorated with pieces of pine-apple. When quite set, turn out and serve with chopped jelly round. Princess Pudding or Cold Soufflé. Ingredients, One gill of Milk or Cream. Half an ounce of Gelatine, One gill of Apricot Puree, or One gill of Orange-juice. Yolks of three Eggs. Whites of four Eggs. Two ounces of Sugar. A little Lemon-juice. A few drops of Cochineal. Put the milk and gelatine into a stewpan, and stir over the fire until dissolved, care being taken that it does not boil, or it will curdle ; beat the three yolks of eggs well and add to the milk. When well mixed, put into a stewpan and stir till it thickens — it must not boil ; add the sugar. Then pour out into a basin, add the apricot puree, lemon- juice, and cochineal. Beat the four whites of eggs to a very stiff froth, and add them to the other ingredients, stirring lightly but thoroughly. CREAMS, JELLIES, ICES, COLD SWEETS. 243 Stir until nearly cold before putting it into a mould. The mould should be ornamented with bright pale jelly. Riz a rimperatrice- Ingredients.