The Apsley cookery book

Soak the gelatine in a pint of cold water, add the sugar and a teaspoonful of essence of ginger. Pat it into a stewpan, and let it boil for five minutes, taking care it does not burn. Next, put the apples (pared, cored, and quartered) into the liquid, to boil until soft, but not broken. Take out the apples and place them in the casserolle mould, rinsed out with cold water. Strain, and colour the liquid with cochineal and pour it over the apples. Serve cold. 230. Casserolle of Oranges. Ingredients . Six Oranges. 1 Quarter of an ounce of Vege- Eight ounces of Sugar. | table Gelatine. Soak the gelatine in a pint of cold water ; put it in a brass stewpan with the sugar and let it boil for five minutes, taking care it does not burn. Have the oranges ready, peeled and separated into quarters, taking out seeds and all white skin, add them to the liquid, and allow all to boil for ten minutes. Take out the oranges and place them in a mould. Reduce the liquid (by boiling) until it is barely enough to fill the mould and pour over. Serve cold. 231. Casserolle of Prunes. Ingredients . One pound of Prunes. I Three-quarters of a pound of Quarter of an ounce of Agar Agar. | lump Sugar. One pint of Water. Well wash the prunes and cook them for threequarters of an hour in the water. Drain them through a sieve and carefully remove the stones without breaking the fruit more than necessary. Take out the kernels and put one in each prune. Put the water that the prunes were cooked in into a clean saucepan, with the sugar, and boil for thirty minutes, then add the prunes, ana let it simmer for fifteen minutes ; soak the agar agar in a little cold water for an hour before using it ; add it to the prunes when they have simmered fifteen minutes and stir gently until dissolved. Rinse out a mould with cold water, fill it, and allow it to stand until next day. Serve with whipped cream. 232. Castle Baskets. Ingredients. Six Castle Puddings (made as No. 233). Four ounces Red Currant Jelly. Three gills of Cream. Three ounces of Angelica. Juice of half a Lemon. Two ounces of Cocoa-nut. One tablespoonful of Sugar. Take the castle puddings, which should be a day old, carefully scoop out the middles, roll them in a little jelly, then in the cocoa-nut, so that they are well covered. Whip the cream with the sugar until thick ; add the lemon -juice (teaspoonful) ; fill the baskets with this. Cut the angelica into long strips, and form the handles to the baskets. Serve cold. 233. Castle Puddings. Ingredients. Two ounces of Albene. Two ounces of Flour. Two whites of Eggs. One and a half ounces of castor Sugar. Half a Lemon-rind. Beat the Albene until it is like cream, then add the sugar and grated lemon rind. Put in the flour, a little at a time, beating it well as the flour is added. Now add the whites of eggs beaten to a stiff froth. Butter some small moulds and bake fifteen minutes. Serve with sweet or lemon sauce. Angelica handles and crystallised cherries may be added if desired, to form into little baskets. 234. Charlotte Russe. Ingredients. Quarter of an ounce of Vegetable Gelatine. One pint of Milk. Quarter pint of Cream. Whites of Rind of half a Lemon (grated). Half a wineglass of Sherry. Two ounces of Sugar. Four ounces of Macaroons, four Eggs.