Plain cookery recipes

Dissolve the gelatine in the milk. Half whip the cream and strain the milk into it, sweeten and flavour. When cool, pour into a wet mould. Fig Custard* Quarter-pound figs. Two yolks and one white of egg- One dessertspoonful sugar. A little vanilla essence. Quarter-ounce gelatine. Half a pint milk. Stew the figs in a little water until tender, then chop them finely. Heat the milk in a saucepan. Mix the sugar and eggs well together, and pour over them the hot milk ; strain into the rinsed pan and stir until thick, but do not boil. Pour the custard into a bowl, add the figs and the gelatine dissolved in two tablespoonfuls of water, and the flavouring. When cool, pour the mixture into a mould, which should be first rinsed in cold water. Put it into a cool place. When firm, turn out. Chocolate Shape* Three ounces of stick chocolate. Three gills milk. Sugar to sweeten. A few drops vanilla essence. Half an ounce gelatine (light weight). Two yolks of eggs. Break the chocolate in pieces and dissolve it in the milk, then add the gelatine and carefully dissolve it. Put the yolks into a basin and beat them slightly, and pour on to them the chocolate and milk ; then strain this back into the pan, which must be rinsed, and cook over a gentle heat until the yolks thicken. Care must be taken not to allow this to boil else it will curdle. When cooked, pour into a basin; add the sugar and vanilla. When cold, pour into a china mould ; and when set, turn out. Casserole of Prunes* Half a pound prunes. Half a pint water. Half an ounce sugar. Half an ounce gelatine. Rind and juice of half a lemon. One gill cream; sugar; flavouring. Wash the prunes and soak in half a pint of water overnight with the sugar. Put these into a pan, with the lemon rind, and stew till tender. Strain the prunes from the liquid, remove the stones, and chop them. Measure the liquid, and if reduced, add water to make up the half-pint. Put it into a pan and dissolve the gelatine in it, add the lemon juice, and strain over the prunes. When almost cold, put it into a wet casserole mould ; and when firm, turn out. Fill up the centre with whipped cream, and decorate with one or two glace cherries. Stewed Apples* One pound apples. | Four ounces sugar. Half a pint cold water. Put the sugar and water into a lined pan, and when boiling skim thoroughly, and boil this syrup briskly for about five minutes. Wipe, peel, quarter, and core the apples, and put them at once into the syrup and simmer gently till tender; then dish up, and pour the syrup over. Note. — This method is employed for stewing fresh fruits. I 10 Stewed Figs. Half a pound figs. | Four ounces brown sugar. Half a pint cold water. Wash the figs, remove the stalks, put them into a basin with the sugar and water, and soak overnight if possible (this soaking softens the figs), then cook till tender (about thirty minutes). Note . — This method is employed for stewing dried fruits — prunes, etc. Apple Charlotte. One and a half pounds apples. One ounce butter. Two yolks of eggs. Two ounces of sugar. Grated rind of lemon. Juice of half a lemon. Two or three slices of bread. Clarified butter.