The King's College Hospital book of cooking recipes

Dissolve foz. of gelatine in \ pint water, add the yolks of 5 eggs, very well beaten, £ pint white wine, the juice and rind of a lemon; sweeten to taste. Put in a saucepan over fire till it thickens, and then stir till nearly cold, when pour into moulds. Mrs. Douglas Smith. Fairy Butter. Take a slice of sponge cake, pour a little wine on it, and let it stand all night (put jam on the cake if liked). Take the yolks of four eggs, boiled hard; beat them in a mortar with ^lb. fresh butter, the same of white sugar (very fine), and when you arc to send it to table, run it through a coarse wire sieve upon your cake. Miss A. Todd. Fruit Souffle. Apples or any fruit. 3 Eggs, ipt. Milk. Boil and pulp fruit and lay at bottom of pie-dish. Make a custard with yolks and milk ; pour over fruit. Whip whites, spread over top and just brown in oven. Miss M. V. Palmer. Genoese Pastry. 40ZS. Flour. 40ZS. Caster Sugar. 4 Eggs. 20zs. Butter. Cream the eggs and sugar together, sift the flour, and stir it in lightly; melt the butter, pour it in slowly, and stir together as lightly as possible. Pour into a tin lined with greased paper, and bake in a moderately hot oven for 20 minutes. Miss M. Harben. *53 Ginger Cream. ipt. Cream. Yolks of 2 fresh Eggs. 40ZS. Preserved Ginger. 2 dessert-spoonfuls Syrup. foz. Gelatine soaked in ^pt. new Milk. Cut up the ginger finely in dice, warm the gelatine; add the ginger, eggs and syrup. Whip up the cream firmly. Add both together and put in a wet china mould. Chocolate or coffee flavoured creams are made in the same way. Gateau of Plums. 2lbs. Plums, stoned. ^pt. Water. Sugar to taste. ioz. Gelatine soaked in ^pt. cold Water. Mix all together; put in a cylinder mould. Serve with whipped cream in centre. Miss H. Clements. Housewife’s Cream. ^pt. Cream. £pt. White Wine. Jib. sifted Sugar. Rind and juice of 1 Lemon. Put into a large basin and whisk well till it becomes quite thick, then put into jelly glasses. This quantity will make 10— not very full. This cream is better made the day before it is wanted. Mrs. Rooke. Imperial Trifle. ipt. of thick Cream, ipt. of rich Custard. 30ZS. of Almonds. 1 large Sponge Cake or 10 small ones, jib. of Crystallised Fruits. 12 Macaroons, and a few Ratafias. Choose a large glass bowl, cut the sponge cakes and place raspberry jam between and arrange them in the glass dish. Cut up one or two of the smaller fruits and scatter in with the ratafias and a few almonds. Now soak the cake well with cooking sherry and brandy. Pour the custard over; whip the cream, and spread it over the top in the form of a pyramid; decorate with the almonds shredded, and bright crystallised fruits and arrange the macaroons all round the dish. A. King. Jaune Mange. Break the yolks of 3 eggs into a tumbler, beat them well, then add to them the juice of two lemons (if not very large) and a little of the rind; sugar to taste and fill up the glass with sherry. Dissolve ioz. gelatine in a tumblerful of water, then boil it; add the eggs and wine to it, and let all thoroughly mix, but do not boil again. Strain through muslin into a mould. J. F. C. Leehe Crema.