Tried favourites cookery book

1 pint of Cream, J pint of Milk, i pint of Syrup, 1 oz. Isinglass dissolved in the milk, and made hot; a few drops of Colouring. Mix cream and syrup, and whisk well. Then add the dissolved isinglass quickly, whisk again, and pour into mould. Strawberry and pine-apple cream made the same way, but without the colouring. Rhubarb Meringue. Cut 1 lb. of pink rhubarb into inch lengths, and stew it with 4 oz. of sugar till tender ; strain the juice into a basin, and rub the fruit through a wire sieve. Reduce the juice to a gill, mix it with fruit puree, add the yolks of 4 eggs, and the grated peel of a lemon. Pour the mixture into a fireproof dish and bake it ^ hour. Whisk the whites of the eggs to a stiff froth, mix them with 4 oz. of sugar, spread them over the pudding, dust with pounded sugar, and return it to the oven for 10 minutes to set the meringue. A Gateau of Rice. 1 quart Milk, i pint Cream, 4 oz. Rice, 2 oz. Sugar, Lemon Peel, Jam or Stewed Fruit. Boil rice in milk till tender and thick, and add sugar and grated lemon rind. Take a glass dish and put a round pot in the centre, pile the rice round it, and let it stand till cold and firm. Carefully remove the pot, and fill up hole with jam or fruit. Whip the cream, and pile on the top. Royal Cream. 1 quart Milk, 3 Eggs, 8 tablespoonfule Sugar, 1 6d packet Nelson’s Gelatine, Vanilla to flavour. Soak gelatine in the milk ^ hour. Beat yolks of eggs with the U4 Gugar, and stir into milk, etc., and put into double pan till it nearly boils, stirring constantly. When thick, take from the fire immediately, add the whites of the eggs beaten to a stiff froth, stir it lightly, and pour into a wetted mould. Russian Cream. I packet Gelatine, 1 pint Milk, 2 Eggs, 1 tablespoon Sugar, and teaspoon Essence. Steep gelatine in milk for about 10 minutes to soften. Put gelatine, milk, and yolks (beaten up) of eggs in pan ; bring to boiling point, but on no account through the boil. Whisk the whites of eggs to a snow. Lift off the pan, and lightly mix in the whites. Wet the mould, and pour all in. Leave till cold. Semolina Souffle. 1 pint milk mixed in 1 oz. Cadbury’s cocoa and 3 oz. semolina. Stir over fire till semolina is cooked. Then add 1 oz. butter, 2 oz. castor sugar and vanilla flavouring. Mix well. Add yolks of 4 eggs, then stiff whites. Line souffle-tin (greased well) with brown bread crumbs, and pour mixture in carefully. Cover with greased paper, and steam 25 minutes. Serve with rich custard sauce, flavoured with vanilla. Snow Shape. The whites of 2 Eggs, 1 oz. Gelatine, 4 oz. Sugar, the juice of two Lemons. Soak gelatine and sugar in ^ pint of cold water, leave for an hour ; add | pint hot water (not quite boiling). Let it stand for 10 minutes ; strain gelatine, and add to it the whites of eggs, sugar, and lemon juice. Whisk all for 25 minutes or till firm ; put in a wetted mould. Sponge Apricot, Scoop out all the centre of a stale sponge-cake, leaving only a case. Open a tin of apricots, and fill the case with the apricots. Strew over dessicated cocoa-nut, and put case on a glass. Stewed Apples and Peach Jam. 8 oz. Peach Jam or Bottled Peaches, 4 oz. Sugar, i pint Water, 6 or 8 evensized Apples, 2 gills Cream.