Recipes for high-class cookery

Stew the apples with the 1^ gill water, cinnamon stick, rind of the orange and the lemon, and a little sugar. Rub through a hair sieve, measure and make up to ^ pint. Whip the cream lightly ; add the apple pulp, sugar, lemon and orange juice, and flavourings, and colour a pale pink ; add the dissolved gelatine. Pour into a wetted mould and leave till firm. Turn out, and decorate with piped cream, and arrange a little jelly round the base. JV.B. — The cream may be turned on to a piece of cake that has been saturated with maraschino syrup, and a fruit salad arranged round. I 129 J BAVAROISE OF CHOCOLATE. Decoration. — Sweet jelly. Pistachios. Relining. — 2 tablespoonfuls cream. 4 „ _ jelly. Rum and carmine. Filling. 2 oz. chocolate. 3 gills milk. 3 yolks. 1 gill cream. Sugar, vanilla. Rum. Few drops lemon juice, ( I oz. leaf gelatine, gill water. To serve. — Chopped jelly. Line a mould with jelly, and decorate with shreds of pistachio nut or shamrocks. Reline with the pink lining mixture. Dissolve the chocolate in a little milk, add the rest of the milk and the yolks, and thicken the custard without letting it boil ; leave till cold. Whip the cream lightly ; add the chocolate mixture, sugar, and flavourings ; dissolve the gelatine in the water, stir it into mixture, and mould when beginning to thicken. Turn out when set, and arrange chopped jelly round the base. N.B. — The relining is not necessary, but is an improvement. I ’80 ] BAVAROISE OF FRUIT. Decoration. — Sweet jelly. Pistachios. Fruit. Filling. 1 gill fruit puree. 1 ,, cream. 1 ,, custard. Sugar. Lemon juice. ^ oz. leaf gelatine. water. Line and decorate a mould. Have the custard cold ; whip the cream lightly, and mix both with the fruit puree ; sweeten ; add lemon juice, colouring if required, and the dissolved gelatine. Mould when setting. Turn out, and decorate with chopped jelly. Line and decorate a mould. Whip the cream ; add milk, sugar, and flavourings, and stir in the gelatine dissolved in the water. Mould when setting. Turn out and decorate. BLANCMANGE. Decoration. — Sweet jelly. Cherries. Filling. 1 gill cream. ^ pint milk. Sugar. Flavouring. ^ oz. gelatine. ill water. Lemon juice. [ 131 ] CABINET PUDDING. Decoration. — Wine jelly. Cherries and angelica. 1 sponge cake. 1 oz. ratafias. ^ pint custard. 1 oz. cherries. Filling. ^ gill cream. Sugar, vanilla, rj oz. gelatine, gill water. Line and decorate a mould. Soak the sponge cake and ratafias in the custard, and add the cream beaten lightly, the sugar, flavourings, and dissolved gelatine. Mould when setting. Turn out when set, and decorate with chopped jelly. CHARLOTTE RUSSE. Decoration.— Sweet jelly. Pistachios, cherries or violets. 6 or 7 sponge finger biscuits. ^ pint cream. 1 gill milk. Sugar and vanilla. Filling. Few drops lemon juice f i oz. gelatine, gill water. Dishing. — Chopped jelly. Set some jelly in the foot of a plain charlotte tin and decorate to taste. Trim the [ 182 ] biscuits evenly, and fit tightly round the sides of the tin. Half-whip the cream ; stir in the milk, sugar, and flavourings, and add the dissolved gelatine. I.eave till almost set, then pour into the tin. When set, trim the biscuits level with the cream ; dip the bottom in water and turn out. Serve on a dish paper, or with chopped jelly round.