Cookery for every household

First line a quart mould with lemon jelly (see p. 433), and decorate it with bananas cut in thin slices, and chopped pistachio nuts. These may either be arranged in alternate strips up the sides of the mould, or in any other design preferred. The decoration must not be laid on too thickly ; space must be left for the banana cream to show through. The Banana Cream. — Make a custard with the milk, yolks of eggs, and sugar, thickening it over the fire in the usual way. Dissolve a good J oz. of gelatine in 2 table-spoonfuls of water, and strain it into the custard. Slice the bananas and pound them in a mortar with the marmalade, add the custard to them gradually, then rub the mixture through a very fine hair sieve or tammy. Whip the cream until thick, and stir it in lightly to the banana puree. Flavour with a little liqueur or any flavouring preferred, and add a few drops of carmine to make the mixture a rich cream colour. Fill up the lined mould with this mixture, and set it aside to cool. When firm, turn out on a silver or crystal dish with a lace-edged paper under it. Sufficient for 7 or 8 persons. Probable cost, 2s. 6 d. to 3s. 2040. Decoration. Wine jelly. Cherries, angelica, pistachio nuts. and Bavaroisq of Chestnuts (Bavaroise de Marrons) I lb. sugar. Water. 3 yolks of eggs. \ pt. milk. | oz. gelatine. | pt. double cream. 1 table-sp. brandy. A few drops of carmine. Take a plain or fancy Mixture. 1 lb. chestnuts. Rind of 1 lemon. To Prepare the Mould. quart mould and line it with wine jelly. Then 452 COOKERY FOR EVERY HOUSEHOLD decorate it with angelica cut in fine rings, small pieces of cherry, and split pistachio nuts, placing the pistachio nuts and pieces of cherry alter- nately inside the rings of angelica. Cover the decoration with a little more jelly and let it set. To Make the Mixture. — Cut the tops off the chest- nuts, bake them in the oven until they crack, and then remove the shells and skins. Now put them into a saucepan with the sugar, the thinly-peeled rind of a lemon, and water to cover them. Stew them slowly until tender and nearly dry, and break them up with a fork or spoon. Make a custard with the yolks of eggs and milk. Dissolve a good 4 oz. of gelatine in a little water, add it to the custard, and strain all beside the chestnuts, and rub the mixture through a hair sieve. Add the brandy or any other flavouring preferred, and last of all the cream whipped stiffly. Stir in just a few drops of carmine, without making the mixture actually pink. Fill up the fined mould with the chestnut mixture and set it aside to cool. When wanted, turn out on a crystal or silver dish with a lace-edged paper under it. Sufficient for 5 or 6 persons. Probable cost, 2s. 8 d. 2041. Chocolate Bavaroise (Bavaroise an Chocolat) 4 pt. milk. 3 oz. vanilla chocolate. 3 yolks of eggs. Sugar. 4 oz. gelatine. 2 table-sps. water. A few drops of vanilla. 1 gill cream. Some clear jelly. unmoulded. The mixtures must be put into mould or dish in a setting condition, and one layer must be set before putting in another. Bavaroise RubannS 2043. Bavaroise of Strawberries (Bavaroise aux Fraises) 4 pt. custard. | pt. double cream. 4 pt. strawberry puree. 1 oz. gelatine. 2 or 3 table-sps. water. A few drops of carmine. A few whole straw- berries. Sweet almonds. Sugar.