The Samaritan cookery book

Work in a stewpan the yolks and sugar to a cream. Add the milk and orange flower water, stir it on the fire to boiling point, but it must not boil. Add the cream quickly to prevent curdling, also the gelatine dissolved in a little of the milk. Mix into it 1 pint of whipped cream and the ratafias ; then pour into a mould, let it set, and turn out on the dish on which you intend it to be served by dipping the mould in warm water. This mixture, without the isinglass, can be used as ice cream by freezing it as ordinary ice. Ratafias put in at last minute. Mrs. Mussen, Balmoral Castle. LEMON SNOW. i oz. Cox's gelatine. I 2 lemons. | lb. white sugar. I 1 pint of cold water. Whites of 3 eggs. Soak the gelatine in the water for half an hour, put it in a saucepan with the sugar, thin rind and strained juice of the lemons. Simmer gently, stirring all the time till the gelatine is dissolved. Strain it and put it aside till it is beginning to set. Stir in the whites of the eggs, well beaten, and whisk all together till it stiffens and assumes the appearance of snow. Pile it lightly in a glass dish and make it look as rocky as possible. If colouring be desired, a teaspoonful of coloured caraway seeds may be thrown over it, or half of the snow may be coloured with cochineal. Mrs. Fordyce, Caldergrove, Motherwell. LEMON SPONGE. Half a 6d. packet of Cox’s gelatine. I Juice of 3 lemons. A lb. granulated sugar. | Whites of 2 eggs beaten. Dissolve gelatine in cold water, then heat till lukewarm. Mix sugar and lemon juice, pour melted gelatine over them, then add the whites of eggs, and beat well all together for half an hour. Pour into a damped mould and allow to settle. Lady Ure Primrose, Redholme, Dumbreck, Glasgow. ORANGE CREAM. (With kind permission of T. & G. Cox, Ltd., Gorgie Mills, Edinburgh). \ oz. Cox’s gelatine. \ pint milk. 4 sweet oranges. A pint cream. 2 ozs. loaf sugar. 1 oz. castor sugar. A few drops of Cox’s orange essence. A few drops of Cox’s saffron colouring. Soak the gelatine in the milk for about 15 minutes, and then dissolve gently with the loaf sugar, over the fire. Whip the cream, whisk in the dissolved gelatine, add the orange essence and saffron. Stir occasionally until beginning to set and pour into a mould. When set, turn out on to a glass dish, and serve with quarters of the oranges arranged round, and sprinkled with, the castor sugar. GAME DEALER, POULTERER, — AND — 483 VICTORIA ROAD, CROSSHILL, — AND — 292 & 294 MAXWELL ROAD, POLLOKSHIELDS, ESTABLISHED 1849. SPECIALTIES— Our Own Manufacture. , lyll | Potted Fowl, > Oxford Brawn, < Chicken Jelly, 3. Telephones for Pollokshields, - - - Nat., No. 1654; Cor., X 273. Telephones for Crosshill, - - - Nat., No. 1655; Cor., Z 165. Telegraphic Address : POULTERER, GLASGOW. ORANGE SNOW. 2 oranges. I 5 oz. Cox's gelatine. £ lb. sugar. | £ pint of water. 2 eggs. Dissolve gelatine in water and allow it to cool. Mix it with the orange juice, whites of eggs and sugar, and whisk all together till it is like snow. Pile roughly in a crystal dish, and serve with the following sauce round it : — 2 yolks of eggs. | Grated rind of £ an orange, i teacupful of milk. | i teaspoonful of sugar. Warm milk and sugar, pour over beaten yolks and rind of orange. Stir over fire till it thickens, and when cold pour round snow. ORANGE SPONGE.