Wholesome cookery

532a. — Vanilla Pralines Cream. Pound up 3 ounces of vanilla pralines. Boil them in 1 pint of cream ; let the mixture stand till cold : pass it through a hair sieve. Whisk up 6 yolks and 2 whites of egg with the cream, pass it again through a hair sieve and steam until set ; serve cold. 533. — Apricot and Peach Tart. Line a tart-tin with short paste; in this place a few tinned American peaches and apricots; in each peach or apricot place a few tinned cherries. Sprinkle with a little sugar, and bake until cooked. Can he served hot or cold, with a little whipped cream on the top, or without cream. 533a. — Apricot or Peach Pie. Line a pie-dish with paste, fill it with tinned apricots or peaches, add a few preserved cherries; cover it with paste ; egg it over, and bake. 534. — Caramel Souffles. Line a mould with caramel (see recipe 326). Beat 8 whites of eggs to a stiff froth ; add, by degrees, to the froth 6 ounces of castor sugar; whisk all the time ; then add a few drops of vanilla. Pour this mixture into the caramel-mould. Have a stewpan of boiling water ready ; put the mould in ; cover it with a pie-dish or a bowl (not with a flat cover, as there must he room for the souffle to rise). Steam the souffld for 1 hour, taking care that the water boils 21D all the time; then remove it from the stewpan ; let it stand till quite cold, and turn it out of the mould. Now make a custard with the yolks of the 8 eggs, 2 ounces of loaf sugar, 1 pint of milk, and a few drops of essence of vanilla ; serve the custard round the soufile — be careful not to pour any over the souffle, or it will break it. 534a. — Caramel Chocolate. Mix 3 ounces of blended chocolate-powder with 1 pint of milk ; boil the milk and chocolate ; let it cool, and then mix gradually to it 4 well-beaten eggs ; put this in a caramel-lined mould; steam till set (must not boil). When cold turn it out and serve with a vanilla custard round it, or some whipped cream. 535. — Italian Cream. Whip up together 1 pint of cream and 2 very fresh eggs, 3 tablespoonfuls of castor sugar, a little vanilla to taste. When this is whipped to a stiff froth, put it in a souffle- tin, sprinkle on the top some castor sugar ; place it at the side of the fire, and let it cook very slowly ; before you have quite finished cooking it, pass a salamander over the top. Serve in the tin it was cooked in, and eat cold. The tin can be slipped into a souffle-dish, or neatly surrounded with a d’oyley. 536. — Strawberry Cream. Rub 1 pound of strawberries through a hair sieve ; put the pulp in a bowl with 8 ounces of pounded sugar and the juice of 1 lemon; steep 1 ounce of gelatine in cold water ; dissolve it over the fire ; strain it into the strawberries; whip up 1 pint of double cream ; then whip up the strawberry pulp gradually with the cream ; press into a mould, and turn out when well set. 537. — Rhenish Cream. Place in a saucepan three-quarters of a pint of white wine, 4 ounces of sugar, a pinch of nutmeg ; let it boil up once. Have 6 yolks of eggs well beaten ; stir them very gradually into the wine so that they do not turn. Pass all through a muslin, and place it to steam in a custard-crock until set. 538. — Portuguese Cream.