Place the slices of cake, cut a little larger than the apricots, on a
glass ilisli; soak them with tlie apricot syrup; then place half an
apricot, round side up, on each slice. Make a blanc-mange with the
milk and cornflour, sugar and lemon. Remove the rind, then pour the
blanc-mange carefully over the apricots, so as to make them resemMe
poached eggs. Sprinkle a little cocoa or chocolate on each, and serve ;
or place some whipped cream round apricots, and sprinkle sugar and
nutmeg over to resemble salt and pepper.
Fruit Jelly.
1 pint orange or lemon and 1 pint raspberry or other flavour, dis-
solved in 1 quart and pint of nearly boiling water. ^ tin apricots
and ^ tin of pine apple cut up small and placed in a deep glass disli.
Add the juice of tlie fruit to tlie dissolved jolly, and when nearly cold
pour over the fruit. There slmuld be (piito fl pints of liquid.
Ging-er Cream.
4 pint of Cream, 4 Lemon, 4 oz. proeerved Qiuger, 2 oz. Sugar.
Hace the cream in a basin, and whij) it to a stiff froth, add the
lemon juice and tlie syrup from the ginger. Mix them very lightly
together, and sprinkle in tlie sugar. Cut up the ginger in small
pieces, and place them in equal, quantities in some small paper cases.
Put the cream in a forcing tube, and force it in large roses on the top
of each. Serve in a glass dish.
Small Ginger Creams.
Dissolve i oz. cut gelatine in 1 gill milk. Allow to cool while
whipping 1 gill cream to stiff froth. Add milk and gelatine to cream
with 2 oz. preserved ginger cut in small pieces and 1 tablespoonful
ginger syrup. Add sugar, and allow cream to cool, stirring now and
again. Put in small wetted moulds.
Ginger with Cream.
Preserved Ginger, Whipped Cream.
Cut up some ginger about the size of peas and put a teaspoonful
and a very little syrup in each paiaer ramequin case. Fill the cases
with whipped cream and serve.
Ginger Souffle.
Put in pan 1 oz. butter to melt, add 1 oz. flour ; stir together a
few minutes to cook flour ; add 1 gill milk and 1 tablespoonful syrup
of ginger. Put over fire again till it leaves side of pan. Take from
fire, cool, then add 1 dessertspoonful sugar, some of the ginger cut in
pieces, a few drops of ginger essence, the yolks of 4 eggs and whites of
5 ; add yoUvs to mixture after it has cooled ; add at last minute the
whites, whipped to stiff froth. Put into souffle tin, and pin a greased
band of paper round. Take a piece of ginger, and put in pan with a
little water. Roil for a few minutes, and pour round pudding when
ready. Steam 35 minutes.
Gooseberry, Raspberry, or
Strawberry Fool.
Put in stone jar 2 lb. unripe gooseberries, ^ pint water,✪ Fruit Ca.tea.u lb.
sugar. Put jar in saucepan of boiling water on fire until quite soft
140 TRIED FAVOURITES COOKERY BOOK.
and tender ; then press through a sieve, and while still warm, add to it
another \ lb. sugar and a pint of cream ; or new milk will do. Stir
well, and grate a little nutmeg over top.
Honeycomb Cream.
1 oz. Gelatine, li pints Milk, Sugar to taste, 3 Eggs, teaspoonful Vanilla✪ Honeycomb Cream.
Page 132 · 8 recipe records on this page
Presented as published in 1909. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
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Place the slices of cake, cut a little larger than the apricots, on a
glass ilisli; soak them with tlie apricot syrup; then place half an
apricot, round side up, on each slice. Make a blanc-mange with the
milk and cornflour, sugar and lemon. Remove the rind, then pour the
blanc-mange carefully over the apricots, so as to make them resemMe
poached eggs. Sprinkle a little cocoa or chocolate on each, and serve ;
or place some whipped cream round apricots, and sprinkle sugar and
nutmeg over to resemble salt and pepper.
Fruit Jelly.
1 pint orange or lemon and 1 pint raspberry or other flavour, dis-
solved in 1 quart and pint of nearly boiling water. ^ tin apricots
and ^ tin of pine apple cut up small and placed in a deep glass disli.
Add the juice of tlie fruit to tlie dissolved jolly, and when nearly cold
pour over the fruit. There slmuld be (piito fl pints of liquid.
Ging-er Cream.
4 pint of Cream, 4 Lemon, 4 oz. proeerved Qiuger, 2 oz. Sugar.
Hace the cream in a basin, and whij) it to a stiff froth, add the
lemon juice and tlie syrup from the ginger. Mix them very lightly
together, and sprinkle in tlie sugar. Cut up the ginger in small
pieces, and place them in equal, quantities in some small paper cases.
Put the cream in a forcing tube, and force it in large roses on the top
of each. Serve in a glass dish.
Small Ginger Creams.
Dissolve i oz. cut gelatine in 1 gill milk. Allow to cool while
whipping 1 gill cream to stiff froth. Add milk and gelatine to cream
with 2 oz. preserved ginger cut in small pieces and 1 tablespoonful
ginger syrup. Add sugar, and allow cream to cool, stirring now and
again. Put in small wetted moulds.
Ginger with Cream.
Preserved Ginger, Whipped Cream.
Cut up some ginger about the size of peas and put a teaspoonful
and a very little syrup in each paiaer ramequin case. Fill the cases
with whipped cream and serve.
Ginger Souffle.
Put in pan 1 oz. butter to melt, add 1 oz. flour ; stir together a
few minutes to cook flour ; add 1 gill milk and 1 tablespoonful syrup
of ginger. Put over fire again till it leaves side of pan. Take from
fire, cool, then add 1 dessertspoonful sugar, some of the ginger cut in
pieces, a few drops of ginger essence, the yolks of 4 eggs and whites of
5 ; add yoUvs to mixture after it has cooled ; add at last minute the
whites, whipped to stiff froth. Put into souffle tin, and pin a greased
band of paper round. Take a piece of ginger, and put in pan with a
little water. Roil for a few minutes, and pour round pudding when
ready. Steam 35 minutes.
Gooseberry, Raspberry, or
Strawberry Fool.
Put in stone jar 2 lb. unripe gooseberries, ^ pint water, lb.
sugar. Put jar in saucepan of boiling water on fire until quite soft
140 TRIED FAVOURITES COOKERY BOOK.
and tender ; then press through a sieve, and while still warm, add to it
another \ lb. sugar and a pint of cream ; or new milk will do. Stir
well, and grate a little nutmeg over top.
Honeycomb Cream.
1 oz. Gelatine, li pints Milk, Sugar to taste, 3 Eggs, teaspoonful Vanilla.