Plain cookery recipes

in the two tablespoonfuls of water and strain it into the apple puree. If desired, a few drops of carmine can be added. When the apple mixture is cold, pour it into a china mould. When set, turn out. Note. — Rhubarb jelly is prepared in the same way, but use one gill of water instead of half a pint for stewing it. Coffee Jelly* Half a pint strong coffee. Half an ounce gelatine. One dessertspoonful sugar. A few drops vanilla essence. Half a gill cream ; flavouring ; sugar. Cherries to decorate. Make the coffee, and strain through a muslin into a saucepan. Add the gelatine, cut in small pieces, and stir till it dissolves ; add the sugar and flavouring ; strain into a basin, and set aside till almost cold. Pour into a wet border mould and leave till firm. Turn out. Whip the cream stiffly, flavour, and pile it in the centre of the mould. Decorate with cherries cut in quarters. Lemon Sponge. Two lemons. Two ounces sugar. Half an ounce gelatine. Two whites of eggs. Half a pint water. Wipe the lemons, and peel the rind off very thinly ; put it, with the water, sugar, and gelatine, into a saucepan, and stir over the fire until the sugar and gelatine are dissolved ; then strain into a basin. Add to this the strained juice of the lemons and the whites of eggs, and whip until stiff ; then pile roughly into a glass dish. Note. — If desired, the lemon sponge can be moulded, in which case it must not be so stiffly beaten. Cornflour Shape* Two ounces cornflour. One dessertspoonful sugar. One pint milk. Flavouring. Put the milk into a rinsed pan to heat. Keep back about half a gill, and break the cornflour with it. Pour the heated milk over the cornflour, put it back into the rinsed pan, and stir till it boils. Boil for eight minutes. Add the sugar and flavouring, and turn into a wet china mould. When cold and firm turn out. Note. — The above proportions are used in making shapes of all farinaceous materials. If in the nature of a powder, the above method is used ; if a grain, the grain is sprinkled into the hot milk, then boiled. Casserole of Rice* Two ounces ground rice. Few drops of flavouring. One pint milk. Two small eggs. One ounce castor sugar. Heat the milk, then sprinkle in the rice, and stir over the fire until the rice is cooked. Beat the eggs, and add them, the sugar, and the flavouring to the rice ; then pour this into a well-greased border mould dusted with a little rice flour (this enables the rice to turn out more easily), and steam very gently till firm (about thirty minutes). When ready turn out, and fill the centre with stewed fruit or jam. This casserole can be served either hot or cold. Dutch Flummery* Three-quarter ounce gelatine. Six ounces sugar. Three yolks of eggs. Two lemons, rind and juice. Half a pint sherry. Half a pint water. Put all the ingredients except the yolks into a saucepan, stir till the gelatine is melted, and allow this to infuse for about ten minutes ; then pour on to the yolks. Strain back into the pan, which must be rinsed, and stir over the fire until the yolks are cooked. Pour into a basin ; mould when cold. When set, turn out. Blancmange* Half a pint milk. One gill cream. One ounce castor sugar. Three-quarters of an ounce gelatine. Flavouring.