The Dudley book of cookery and household recipes

Take a very rich frangipan with plenty of butter and yolks of eggs. Flavour with vanilla, sugar, and maraschino. It should be very thick. Put this at the bottom of a silver compote bowl or souffle case, then place the pears or peaches, or any other large fruit, on the top of the frangipan. Then thicken the juice of the fruit with a little cornflour and colour it pink with a little Breton cochineal. Pour this over the top of the bowl and put it on the ice to cool. Serve whipped cream with this in a sauce-boat. ¥ CHERRIES ALEXANDRA The French Stoned Cherries for this Dish are TO BE HAD IN BoTTLES AT CoBBETt’s IN PaLL MaLL Take a bottle of the cherries and place them in a stewpan. Thicken with half a teaspoonful of potato flour and add a very little Breton cochineal to give the cherries a bright colour, and also a large wineglassful of brandy. Serve hot in little China pots or silver pans with handles, sold for the purpose. ^ PEACHES PARISIENNE PUT some fresh or tinned peaches which have been halved at the bottom of a souffle case. Pour over them some blackberry jelly which has been dissolved and mixed with some liqueur or brandy. Then put a layer of peeled walnuts (not too many), then another layer of peaches, and so on until the dish is full. Put the dish into an ice pan without salt for four hours. Whip some thick cream and put it into a charlotte mould and ice this also. Turn out and serve it with the peaches, but in a separate dish. COMPOTE OF BLACK CURRANT Make a good custard, and when it is cold put it in custard glasses. Stew some black currants in a strong syrup and put on the top of the custard in the glasses. Then put on some more custard and pour over the top a thin caramel syrup. ¥ COMPOTE OF PRUNES WITH CREAM PUT half a pound of prunes into a stewpan and a little lemon peel and some sugar. Add water to cover them and stew till soft, then pass through a wire sieve. Add some gelatine — about six sheets. Put into a mould, and serve whipped cream in the centre. ¥ COUPE JAQUE Make a good compote of fruits, flavour with kirsch and maraschino, and let it soak in this for some hours. Then freeze a lemon water very stiff, also a strawberry cream, or any other pink cream ice would do. Serve in custard glasses, a small piece of lemon ice in the bottom, then some fruit drained from the syrup, strawberry ice on top, and garnish with one cheny and chopped almonds. Serve at once. MACEDOINE Make of every available fruit — fresh only — pine, peach, nectarine, grapes, cherries and currants. Peel and stir them, and cut them into small pieces. Then take a small flat pan and cover the bottom with powdered sugar, and place the fruit mixed up in layers with sugar between each layer. Let it stand, probably about five or six hours, until all the sugar is dissolved. Then mix it well, and place the pan in ice and salt to be thoroughly chilled, taking care not to let it freeze completely. When in the ice, stir in two tablespoons of creme de noyau or kirsch. It should stand in the ice for two hours before serving in glass or silver mugs. This is enough for ten or twelve persons. ¥ PEARS IN SYRUP