Sugar to taste.
Flavouring of Benedictine or other liqueur✪ Banana Cream (2).
Skin the fruit and put it into a saucepan with the
gelatine (dissolved in half cupful of water) the lemon
rind, juice, and loaf sugar, and simmer for about
io minutes. When cold, beat up with it the cream,
and flavour to taste with the liqueur. Mould in the
usual way.
Mrs. Bell.
Blane Mange (1).
Dissolve ioz. isinglass in |pt. water over the fire;
beat |oz. of sweet and bitter almonds, a little lemon
peel and sugar to taste; add Jpt. of cream✪ Blanc Mange (1) to it.
Strain through muslin and then add a little brandy.
J. F. C.
144
KING'S COLLEGE HOSPITAL TO SOUTH LONDON.
Blanc Mange (2).
One ounce isinglass to a quart of cream, cinnamon,
brandy and sugar to taste✪ Blanc Mange (2). Dissolve the isinglass in
as little water as possible, then add the cream, etc.;
simmer altogether a few minutes.
Mrs. Fairbank.
Coffee Custard.
i breakfastcupful strong Coffee.
3 breakfastcupfuls Milk.
4 Eggs.
White Sugar to taste,
i teaspoon ful Cornflour.
A little Branson’s Coffee Extract✪ Coffee Custard.
Make like ordinary boiled custard. Serve in cus-
tard glasses, with a little whipped cream on top.
Mrs. Silk.
Coffee Junket.
3 tablespoon fuls Caster Sugar.
4 breakfastcupful strong;, clear Coffee,
ipt. Milk.
5 teaspoonful Vanilla.
i tablespoonful Rennet✪ Coffee Junket.
Dissolve the sugar in the hot coffee, add the milk
and flavouring; the mixture should be lukewarm.
Put the rennet into the other ingredients, and pour
all into a glass dish. Whipped cream may be served
with it when set.
Miss M. Harben.'
Coffee Mould.
ipt. Milk,
ioz. Gelatine,
jib. lump Sugar.
1 teacupful strong Coffee✪ Coffee Mould.
Boil all together for 10 minutes, then add a few
drops of lemon juice, which makes it curdle a little;
then pour into a wet mould.
Miss Ei.derton.
M5
IN AID OF THE FUND FOR THE REMOVAL OF
Chocolate Mould.
To one gill of milk, well sweetened and boiled, add
3ozs. grated chocolate; have ready the yolks of 3
eggs, pour the chocolate over them, put it in the
pan again and stir it well for a second or two.
When the chocolate is cold add to it a gill of whipped
cream✪ Chocolate Mould, then whip all together till it is light. Pour
it into the mould; whip up another gill of cream to
pour round.
Mrs. Terry.
Cream Shape.
Line a round cake tin with Savoy biscuits split in
half. Stick the edges together with white of egg.
Dissolve a sixpenny tablet of Chivers’s raspberry
jelly in Jpt. of water; whip ^pt. of cream✪ Cream Shape very stiff,
and when the jelly is nearly cold whisk all together
and pour into the tin. A little caster sugar may
be added to the cream if liked.
Miss Clark.
Creme au Choeolat. ✪ Creme au Chocolat
Page 57 · 11 recipe records on this page
Presented as published in 1907. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
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Sugar to taste.
Flavouring of Benedictine or other liqueur.
Skin the fruit and put it into a saucepan with the
gelatine (dissolved in half cupful of water) the lemon
rind, juice, and loaf sugar, and simmer for about
io minutes. When cold, beat up with it the cream,
and flavour to taste with the liqueur. Mould in the
usual way.
Mrs. Bell.
Blane Mange (1).
Dissolve ioz. isinglass in |pt. water over the fire;
beat |oz. of sweet and bitter almonds, a little lemon
peel and sugar to taste; add Jpt. of cream to it.
Strain through muslin and then add a little brandy.
J. F. C.
144
KING'S COLLEGE HOSPITAL TO SOUTH LONDON.
Blanc Mange (2).
One ounce isinglass to a quart of cream, cinnamon,
brandy and sugar to taste. Dissolve the isinglass in
as little water as possible, then add the cream, etc.;
simmer altogether a few minutes.
Mrs. Fairbank.
Coffee Custard.
i breakfastcupful strong Coffee.
3 breakfastcupfuls Milk.
4 Eggs.
White Sugar to taste,
i teaspoon ful Cornflour.
A little Branson’s Coffee Extract.
Make like ordinary boiled custard. Serve in cus-
tard glasses, with a little whipped cream on top.
Mrs. Silk.
Coffee Junket.
3 tablespoon fuls Caster Sugar.
4 breakfastcupful strong;, clear Coffee,
ipt. Milk.
5 teaspoonful Vanilla.
i tablespoonful Rennet.
Dissolve the sugar in the hot coffee, add the milk
and flavouring; the mixture should be lukewarm.
Put the rennet into the other ingredients, and pour
all into a glass dish. Whipped cream may be served
with it when set.
Miss M. Harben.'
Coffee Mould.
ipt. Milk,
ioz. Gelatine,
jib. lump Sugar.
1 teacupful strong Coffee.
Boil all together for 10 minutes, then add a few
drops of lemon juice, which makes it curdle a little;
then pour into a wet mould.
Miss Ei.derton.
M5
IN AID OF THE FUND FOR THE REMOVAL OF
Chocolate Mould.
To one gill of milk, well sweetened and boiled, add
3ozs. grated chocolate; have ready the yolks of 3
eggs, pour the chocolate over them, put it in the
pan again and stir it well for a second or two.
When the chocolate is cold add to it a gill of whipped
cream, then whip all together till it is light. Pour
it into the mould; whip up another gill of cream to
pour round.
Mrs. Terry.
Cream Shape.
Line a round cake tin with Savoy biscuits split in
half. Stick the edges together with white of egg.
Dissolve a sixpenny tablet of Chivers’s raspberry
jelly in Jpt. of water; whip ^pt. of cream very stiff,
and when the jelly is nearly cold whisk all together
and pour into the tin. A little caster sugar may
be added to the cream if liked.
Miss Clark.
Creme au Choeolat.