Liverpool School of Cookery recipe book

Method : Take a plain Charlotte mould, and put a layer of jelly about \ inch thick at the bottom. Let the remainder of the jelly harden for chopping. Steep and dissolve the gelatine in ]- pint milk. Crush the ratafia biscuits, and place in a bowl. Heat \ pint milk and ^ pint cream ; add the sugar and yolks. Cook till the custard thickens, then add the ratafia essence. Pour the hot custard over the soaked biscuits ; strain in the dissolved gelatine, and mix well. When cold, add the cherries cut in half, the angelica in strips, and half the pistachios blanched and shredded. Mix in { pint whipped cream and pour into the prepared mould before the mixture sets. When set, turn out of the mould, sprinkle the chopped jelly over and round with the remainder of the chopped pistachios over all. Cabinet Pudding. Savoy biscuits. A few ratafias. 3 eggs. 1 tablespoonful castor sugar. 1 pint milk. Flavouring essence. Dried cherries. Angelica. Method : Butter a plain mould and line the sides with the Savoy biscuits. Put into the centre of the mould a few ratafias and spongecake crumbs, to about three-quarters fill it. Beat the eggs and sugar together, add the milk, then pour into the mould. Let the pudding stand 10 minutes. Steam gently till set— about f hour. Decorate the top with the cherries and angelica. Souffles. Preparation of Tins. — Butter the souffle tin very thickly, especially about the join. Avoid very salt butter. Tie a buttered paper round the outside edge so as to come 2 or 3 inches higher than the tin. If the tin is very old or discoloured it may be lined with foolscap or cartridge paper — the edges of the paper meeting perfectly, but never overlapping in any part. After putting the souffle mixture into the prepared tin, lay a square of buttered paper over the top to prevent the dropping in of moisture from the lid. To Steam a Souffle. — Choose an iron pan, just large enough to allow the souffle to be easily put in and taken out. Have a well-fitting lid ; if required, a piece of paper may be laid over the pan to make the lid fit more tightly. The boiling water must be about 1 inch deep, gently bubbling on one side of the pan, and the souffle must be set on the other side, with no heat directly underneath it. Do not lift the lid for the first 20 minutes. When firm to the touch in the centre the souffle is cooked and should be served at once. To turn out a Souffle. — Allow it to stand for a moment. Cut the string and remove the paper ; turn out on a hot plate, being careful the weight of the tin does not rest on the souffle or it will be crushed. Reverse the souffle on to a hot dish for serving and pour the sauce round it — never over. To Bake a Souffle. — Have the oven hot, but not extremely hot. Baked souffles are served in the dish in which they are cooked, therefore care must be taken to keep the dish spotless. Time for baking, 30 to 40 minutes, and for at least the first half of the time the oven must be kept closed. Method: Prepare the souffle tin (p. 57). Put the Yanilla Souffle. 1 oz. butter. 1 oz. Vienna flour. £ pint milk. 1 oz. castor sugar. 3 yolks. 1 teaspoonful vanilla. 4 stiffly whipped whites.