Cookery for every household

Make \ pint good custard (see Recipe 794) sweeten it to taste, and add a little ratafia essence. Dissolve the gelatine in a little milk or water, and strain it into the custard. Now break up the sponge cakes, and put them into a basin with the ratafia biscuits. Pour the custard hot over them, and allow all to soak for a short time. Remove the hard sugar from the preserved fruits, and cut them in small thin pieces, reserving a few pieces to decorate the pudding. Add the cut-up fruit to the pudding mixture along with the almonds, blanched and shred, and, when the custard is beginning to set, pour all into a wet mould, and put in a cool place to stiffen. When firm to the touch, turn out and decorate on the top and round the sides with whipped cream, sweetened and flavoured, and pretty pieces of preserved fruit. Sufficient for 4 or 5 persons. Probable cost, Is. 2d. 2013. Italian Cream (Creme a l’ltalienne) 1 pt. milk. 3 eggs. 2 table-sps. sugar. A pinch of salt. | oz. gelatine. 2 table-sps. water. Flavouring. Make a custard with the yolks of eggs, sugar, and milk. Pour it into a basin, and add flavouring to taste. Dissolve the gelatine in a little water, and pour it into the custard. Mix well together, and strain all into another basin. When the custard begins to stiffen, stir in very lightly the whites of the eggs beaten to a stiff froth with a pinch of salt. Turn all into a wet mould, and set aside until firm. When wanted, turn out on a glass or silver dish. Notes. — The mould may be decorated with a little pink jelly before pouring in the cream mixture. A cold fruit sauce or a puree of fruit may be poured round the cream when it is turned out. Sufficient for 4 or 5 persons. Probable cost, 6 d. 2010. Gooseberry Trifle 1 lb. gooseberries. Sugar and water. \ pt. good custard. 1 gill double cream. Sugar. Vanilla. Decoration. Stew the gooseberries until soft and pulpy with very little water, and sugar to taste. Then rub them through a sieve fine enough to keep back all the seeds. Put this gooseberry pulp into a glass or china dish, and let it become quite cold ; pour some good custard over, and stand again a short time. Then whip the cream until thick. 2014. Lemon Cream (Creme au Citron) | pt. double cream. \ pt. custard. 2 oz. castor sugar. 1 large lemon. 1 oz. French gelatine. 2 table-sps. water. Decoration. Some clear jelly, small pieces of angelica or chopped pistachio nut Take a l-|-pint mould, ornament it with the above, or any other suitable decoration, and put it aside to set. To Make the Cream. — Wipe the lemon with a damp cloth, and grate off the yellow rind on the top of the sugar. Then work the lemon rind into the sugar with the blade of a knife until the two are thoroughly blended. Next make a custard, and proceed according to directions given for Vanilla Cream (Recipe 2030), adding the lemon sugar to the custard, and the strained juice when it has slightly cooled. Mix the whipped cream lightly, but thoroughly, with the custard, and, when beginning to set, pour into the prepared mould. When set, turn out on a lace-edged paper, or serve with a border of chopped jelly round. Sufficient for 5 or 6 persons. Probable cost. Is. 6 d. 2015. Neapolitan Creams (Pefites Cremes Napolitaines)