The Apsley cookery book

too many at one time. When of a nice golden colour take them up and drain well on paper or a cloth. Dredge with icing sugar, and arrange them nicely on a dish covered with lace paper. Serve plain or with an orange-flavoured syrup. These are also nice to garnish a rice or vermicelli mould. 289. Orange Jelly. Ingredients. Fourteen Oranges. I Half an ounce of Agar Agar. Six ounces of loaf Sugar. | One or two Lemons. Strain the juice of the oranges and lemons through a fine sieve. Make a syrup of the sugar and pour it boiling hot on the thinly-pared rind of two oranges. Soak the agar agar in a little water, and add to the syrup, then mix the juice in and allow it to get cold. Although not stiff enough to set well in a mould, it is much nicer than if more gelatine were added. 290. Orange Meringue. Ingredients. Four ounces of Rice. I One quart of Milk. Two ounces of Sugar. | Any flavouring desired. Boil the rice in the milk for four hours until all the milk is absorbed. Pour into a basin and let it get cold, and turn out into a glass dish. Pour over a compot of oranges according to recipe No. 287, and put whipped cream on the top. 291. Orange Pudding. Ingredients. Four Oranges. Whites of two Eggs. Two tablespoonfuls of sifted Sugar. One tablespoonful of ground Rice. One pint of Milk. Frosting on Top. Whites of two Eggs. | One tablespoonful sifted Sugar. Peel and cut the oranges into thin slices, and remove all the pips and white skin, and sift over the sugar. Warm the milk and pour it on the well- beaten whites of eggs. Make a smooth paste of the ground rice with a little water, and add to the milk and egg (in a saucepan), stir until thick, then pour over the fruit. Make the frosting by beating the eggs to a stiff froth with the sugar, pour over, and put it in the oven a few minutes to harden. Excellent hot or cold. 292. Peach Trifle. Ingredients. Two pounds of Peaches. I Four ounces of Sugar. One gill of Water. | Stale Sponge or plain Cake. One gill of Cream. Cut the peaches in halves, removing the stones, cook them with the sugar and water until tender, but not broken. Remove the cenfre of the cake, being careful not to break it, leaving a wall about an inch and a quarter thick all round. Soak this with the syrup, and fill the centre with the fruit. Whip the cream with a teaspoonful of castor sugar, and put round the top of the cake, leaving the fruit piled up in the centre. 293. Plums (Stewed). In stewing plums follow the recipe given for “ Stewing Greengages.” o o 294. Potato Cakes. Ingredients. Half a pound of mashed I One pint of Milk. Potatoes. | Two ounces of Macaroons. Whites of four Eggs. Cook and mash the potatoes. Pass the macaroons through a nut mill. Boil the milk and add to the potatoes, then add the macaroons, let all boil together for five minutes. Whip the whites of the eggs to a stiff froth and mix with the other ingredients, and let the mixture get cold. Form into small round cakes, flour them, and fry in boiling Albene. Drain well, and serve with castor-sugar. 295. Potato and Sultana Pudding. Ingredients. Half a pound of mashed Potatoes. Half a pint of Milk. The whites of four Eggs. Two ounces of Sultanas. Two tablespoonfuls of Flour. Two ounces of Butter. Three tablespoonfuls of Sugar. A little Nutmeg.