Cookery for every household

First make a rich custard with 4 yolks of eggs, about J pint of milk, and sugar to taste (see Recipe 794). Then dissolve the gelatine in the water, strain it into the custard and let this cool. Make the strawberry puree by rubbing some fresh strawberries through a hair sieve. Add this puree to the custard and then stir in the cream, which has Take a simple jelly mould (14 pints) without too much decoration, rinse it out with cold water, and fine it about \ inch thick with lemon or any other clear jelly. Allow this to set on ice, and meanwhile prepare a chocolate mixture thus : Grate or shred the chocolate and dissolve it in a little of the milk. When quite smooth, add the remainder of the milk and bring to the boil. Beat up the yolks of eggs in a basin, and strain the chocolate gradually on to them, stirring all the time. Return all to the saucepan, and stir carefully over the fire until the yolks thicken like a custard, but on no account must the mixture boil. Pour again into the basin, strain in the gelatine dissolved in a little water, add a few drops of vanilla and, if necessary, a little sugar. Allow this to cool, and then stir in the cream stiffly whipped. Pour this mixture into the fined mould, set aside in a cool place or on ice until wanted, and then turn out on a glass or silver dish. Sufficient for 6 persons. Probable cost, Is. 6 d. 2042. Bavaroise Rubanne This is made with two cream mixtures of different colours and flavours set in layers, such as chocolate and vanilla, strawberry and lemon, coffee and banana, &c. They may either be set in a mould or in a glass dish. A more ornamental dish can be made by fining the mould first with a little clear jelly. A simpler dish may be made by setting the layers of cream in a glass dish. In this way the creams can be made of a more delicate texture and will be pleasanter to eat, as the amount of gelatine may be reduced when it has not to be Bavaroise of Strawberries been whipped until thick. Add a few drops of carmine to make the mixture a pretty pink colour, and stir in at the last a few very small whole strawberries. Pour all into a pretty glass or china bowl, and put it in a cool place to set. Before serving, decorate with fresh strawberries and some split sweet almonds, or with some whipped cream put through a forcing bag, or chopped wine jelly. Sufficient for 8 or 9 persons. Probable cost, 2s. 6 d. to 3s. 2044. Tea Bavaroise (Bavaroise au The) Decoration. Pink jelly. Gold and silver leaf. Mixture. 3 gills tea. To Prepare the Mould. 3 yolks of eggs. | lb. castor sugar. 4 oz. gelatine. | pt. double cream. 1 table-sp. brandy. -Take a 14-pint mould, either plain or fancy, and fine it with pink jelly in which a little gold and silver leaf has been mixed, and let this set. To Make the Mixture. — Make 3 gills of good tea, strong and clear without having stood too long. Put it into a lined saucepan with the yolks of eggs, sugar, and gelatine, and stir them carefully over the fire until they thicken without boiling. Then strain this tea custard into a basin and allow it to cool. Whip the cream, and stir it lightly in along with the brandy. When the mixture is beginning to set, pour it into the prepared mould and place it in a cool place to set. Turn out when wanted, and garnish with fern leaves.