Home cookery

Decorate the bottom of a mould with the jelly ; cut the pineapple into small pieces, pound well and rub through a hair sieve. Leave out three tablespoonfuls of the pine before rubbing through the sieve. Add the lemon juice and sugar to the puree. Have ready the cream whipped stiffly, add the puree slowly to the cream, then mix in the gelatine dissolved in the water or milk. When beginning to set, stir in the pineapple cut into dice ; pour at once into the decorated mould. When firm, dip into hot water and turn out. All fruit creams, as raspberry, strawberry, apricot, etc., are made in a similar manner. If fresh pineapple be used it sometimes requires to be cooked previously. Half a pint of puree, made by rubbing the fruit through a hair sieve, is the right proportion to half a pint of cream. Pain d'Abricot. Pass some apricots through a hair sieve ; and to half a pint of this puree, take a quarter of a pint of cream (whipped). Mix the cream lightly into the apricot puree, add a little lemon juice, and flavour it with two wine glasses of Noyeau syrup. Sweeten to taste, and stir in about half an ounce of Marshall's leaf gelatine dissolved in half a gill of milk or water. Pour the mixture into a wet Pain mould ; when firm, turn out. Ornament with halves of apricot and cream (striped red with cochineal), through a rose forcer. Raspberry Cream. Cream i pint. Milk I pint. Raspberry syrup ^ pint. Gelatine J oz. Sugar ^ to taste. Juice of I lemon. Dissolve the gelatine in the milk. Whisk the cream, whipping in the sugar, lemon juice, and raspberry syrup ; last of all add the gelatine dissolved in the milk, which must have cooled a little before it is added. (See general directions as to creams.) Swiss Cream. Sponge cake. Cream ^ pint. New milk ^ pint. Sugar to taste. j I tablespoonful, mixed Cornflour < with | a gill of cold ( milk. Grated rind and juice of i lemon. Sherry. Cover the bottom of a glass dish with slices of sponge cake at least an inch thick. Soak these in sherry, or, if preferred, in sherry and milk. Mix the cornflour with part of the milk, and put the rest on to boil, adding to it the grated lemon rind, and sugar to taste ; it must be very sweet, as the lemon juice has yet to be added, and if not sufficiently sweetened the milk will curdle. Pour the boiling milk on the cornflour, return it to the pan, boil two or three minutes, add gradually the lemon juice and then the cream. Let all get thoroughly hot, but not boil. Pour over the cake. Cold Cake Mould, Sponge cakes. Macaroons. Glacé cherries. Gelatine ^ oz. New milk i pint. Eggs (beaten) 3. Brandy i tablespoonful. Sugar to taste. Vanilla to flavour. Let a mould stand in cold water, and directly it is taken out ornament it with glace cherries, and fill it with broken sponge cake and macaroons. Dissolve the gelatine in the milk, pour it on the eggs, sweeten, stir over the fire till the eggs are cooked, add the brandy and vanilla. Pour into the mould, and set it for a few minutes in a cool oven. Turn out when cold, and serve with custard round it. Rice Cream. New milk i| pints. Rice (Carolina is best) ... J teacupful. Gelatine , | rather less than Cream l pint. Sugar ... to taste. Lemon rind, almond essence, \ ^ n laurel leaf, or vanilla ... | to flavour.