Home cookery

Let the mould stand in cold water. After it is emptied ornament it with almonds and angelica, and pour in a little lemon jelly to set them. Put in the rest of the lemon jelly, and when that is set put in the red jelly. Add sugar and lemon juice to the cream, whip it to a stiff froth, then stir in the custard, gelatine and brandy. When the jelly is quite set, put in a little of the cream mixture ; then, in the middle, where it will not be seen outside the cream, put in the sponge biscuit soaked in sherry, and the cherries, almonds and angelica. Fill up with the cream, and turn out on the following day. Creme de Banane. Take half a pint of orange jelly (p. 127), using three-quarters of an ounce of gelatine to this quantity. Have ready four large bananas rubbed through a hair sieve, add to them two tablespoonfuls of apricot jam (sieved), and a large wineglass of maraschino. Mix this with the orange jelly, colour with carmine, and pour into a glass dish. When set cover with a pint of cream (whipped), sweetened and flavoured with maraschino. Ornament with some of the cream (striped pink), using a large rose pipe. Sprinkle with shred pistachios, and between the roses place small round pink meringues or ratafia biscuits. The banana mixture makes a pretty sweet if it is set in a border mould. Turn out when firm, and fill centre with whipped cream. Vanilla Cream. Milk \\ pints. Cream \ pint. Lump sugar to taste. Brandy i tablespoonful. Eggs 4 yolks (well beaten). Vanilla essence \ teaspoonful. Gelatine \ oz. Melt the gelatine and sugar in the milk, add the yolks of eggs, and stir till it has thickened, but on no account let it boil. Take it off the fire, add the cream, brandy and vanilla. Stir often till the cream is cool, then mould it. Creme au Chocolat. Double cream | pint. Good custard ^ pint. Chocolate (grated) 3 oz. Milk I gill. Gelatine | oz. Vanilla to flavour. Sugar to taste. Dissolve the chocolate in the milk over the fire, mix it with the custard, and allow it to get quite cold. Whip the cream stiffly, mix with it gradually the custard and chocolate, flavour with vanilla, and sweeten to taste. Dissolve the gelatine in a gill of milk or water, add to the cream, stirring well together. Pour into a wet mould. When firm turn out the cream ; ornament with whipped cream sweetened and flavoured with vanilla, using a rose forcer. A few drops of caramel may be used to give the cream a darker colour if preferred. A Simpler Chocolate Cream. Grated chocolate 4 oz. New milk pints. Eggs (beaten) 3. Vanilla to taste. Sugar to sweeten. Gelatine \ oz. Boil the chocolate in one pint of milk. Dissolve the gelatine in a quarter of a pint of milk, add the melted gelatine to the chocolate. Sweeten to taste, add the eggs, stir over the fire till the eggs are cooked, but not curdled, flavour with vanilla, pour into a mould. Whipped cream may be served round it, if desired. Pineapple Cream. Double cream \ pint. Pineapple puree about \ pint. Juice oi \ 2l lemon. Sugar to taste. Leaf gelatine \ oz. Cold water or milk ... i gill. Pineapple [ ^^"^"^ ^ tablespoon- ( fuls (cut into dice). Lemon jelly ... a little.