Cookery for every household

Take a basin of hot water, hotter than the hand can comfortably bear, and dip the mould quickly into it, allowing the water to cover it for a second (if a china mould is used, a little longer immersion in the water will be necessary). Then wipe the moisture off the mould with a cloth, and loosen the contents away from the sides with the tips of the fingers. Shake the jelly until it seems quite loose in the mould, place the dish on which it is to be served on the top, and reverse both together. Give another slight shake, and draw the mould slowly off. To Chop Jelly The jelly used should be very clear and rather stiff. Turn it on to a sheet of wetted paper, and then with a sharp, clean knife, chop it quickly and as lightly as possible. The amount of chopping is a matter of taste ; if done roughly the jelly will have a golden appearance, and when made very fine will look more silvery. This chopped jelly may either be put in a border round any cold sweet, or it may be put into a forcing bag and pipe and used as a garnish in various ways. INEXPENSIVE COLD SWEETS 1 doz. apples. A lb. sugar. | pt. water. Rind of 1 lemon. Apple Hedgehog 2 whites of eggs. 2 table-sps. castor sugar. 2 doz. sweet almonds. Choose apples of medium size. Peel them and core six of them, leaving them whole. Put | lb. of loaf or granulated sugar into a saucepan with the water and grated rind of one lemon. Bring this to the boil and put in the whole apples. Allow them to cook slowly until they are tender, but not broken. Then lift them out, draining them from the syrup. Now slice down the other six apples and cook them in the same syrup until reduced to a thick pulp. Arrange the whole apples in a pyramid on a dish, putting the apple pulp between them and making a smooth mound. Then whip up the whites of the eggs to a very stiff froth and mix the castor sugar very lightly into them. Spread this meringue over the surface of the apples, covering them entirely, and sprinkle with more castor or icing sugar. Blanch and split the almonds and stick them here and there over the top. Then place in a moderate oven until lightly browned. Sufficient for 6 persons. Probable cost, Is. 1935. Apple Whip | pt. apple pulp. I 1 or 2 table-sps. cream. 2 whites of eggs. Have some nice juicy apples stewed to a thick pulp, sweetened and flavoured with lemon. Beat it up until perfectly smooth or rub it through a sieve. Whisk the whites of the eggs to a stiff Apple Whips froth, add them to the apple puree and whisk both together until light and frothy. Stir in 1 or 2 tablespoonfuls of whipped cream at the last and serve in a glass dish or in custard glasses. A few biscuits should be served separately. Sufficient for 4 or 5 persons. Probable cost, Id. 1936. Banana 3 or 4 ripe bananas. 2 table-sps. raspberry or strawberry jam. 1J oz. small sago. First put the milk and butter into a saucepan and heat them over the d Sago Pudding 1 pt. milk. 1 oz. butter. 1 table-sp. sugar. A few drops of vanilla. 1 tea-cupful custard, butter into a saucepan fire. Then sprinkle in 2 E