This may be varied by using a border mould, and filling the centre with crushed ratafias and macaroons, soaked with a little sherry, and dotted about with pink whipped cream. (66) APRICOT CREAM. 1 pint Apricot Puree. I oz. Cox’s Gelatine. ^ pint Milk. 4 ozs. Sugar. 2 yolks of Eggs well beaten✪ Apricot Cream. Soak the Gelatine in sufficient milk to cover it for about fifteen minutes, and then dissolve gently over the fire. Put sufficient apricots (either tinned or fresh fruit) through a sieve to obtain half a pint of pulp. Make a custard of the milk, beaten yolks of eggs, and sugar, strain through a sieve into the apricot pur6e, then strain in the dissolved Gelatine. Mix thoroughly and stir occasion- ally until cold. Pour into a mould. When firm, turn out and serve. (67) RICE CREAM. i oz. Cox’s Gelatine. ^ lb. Sugar. 3 oz. best Rice. White of i Egg. I5 pints Milk. A teaspoonful Cox’s Vanilla Es- ^ pint Cream✪ Rice Cream. sence. Soak the Gelatine in .sufficient cold milk to cover it for about fifteen minutes, and then dissolve gently over the fire. Cook the rice in the rest of the milk until quite soft, and then stir in the sugar and vanilla ; strain in the dissolved Gelatine, the cream, and white of one egg well whipped together. Return to the fire for a moment, stir gently, but take care not to let it boil. Pour into a mould, and when set turn out on a cold dish and garnish with preserved fruits or jam and chopped jelly. Serve with any stewed fruit in season or jam. The rice should be washed and soaked in the milk before cook- ing. Use a double saucepan. 28 (68) DALMENY MOULDS. i lb. ripe Apricots. Juice of half a Lemon. I oz. Cox’s Gelatine. A Custard made of : — I oz. powdered Almonds, or a f pint Milk. few drops Cox's Almond 2 oz. Castor Sugar. Essence. 2 yolks of Eggs. A little water for soaking Gelatine✪ Dalmeny Moulds. Soak the Gelatine in sufficient water to cover it for about ten minutes, and then dissolve gently over the fire. Rub the apricots through a hair sieve, add to the custard, and when cool strain in the dissolved Gelatine and lemon juice. Pour the mixture into a basin and mix well. When becoming creamy pour into small moulds. The moulds would be improved if masked wnth jelly and de- corated with fruits before pouring in the mixture. NOTE. — If this mould is made at the same time as a clea/r Jelly {Recipe 1 or 3), or Lemon Sponge (J^),the whites of the eggs will not he wasted. A custard could he made with 1 egg, hut the result would not he so good. (69) COCOANUT RICE MOULDS. j oz. Cox’s Gelatine. i J pints Milk. 3 ozs. Best Rice. 2 ozs. Loaf Sugar. 2 ozs. grated Cocoanut. I pint Claret JelljL✪ Cocoanut Rice Moulds (See Recipe 4, or any other ot our Jellies coloured red with Cox’s Cochineal.) Soak the Gelatine in sufficient milk to cover it for about fifteen minutes and stir gently over the fire until dissolved. Boil the rest of the milk and rice together until quite soft, add the sugar, cocoanut, and dissolved Gelatine ; when cool, stir in the cream, and pour into the moulds. When set, turn out on a dish and garnish the top of each mould with the jelly which has been chopped finelj' or cut into fancy shapes (see Recipe 27). Another effective way of moulding would be to pour the mixture into a border mould, decorating the top with the jelly and filling the centre with sligbtl3’ sweetened whipped cream. (70) FIG CREAM. J oz. Cox’s Gelatine. ^ pint Claret, or the same quan- ✪ Fig Cream

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This may be varied by using a border mould, and filling the centre with crushed ratafias and macaroons, soaked with a little sherry, and dotted about with pink whipped cream. (66) APRICOT CREAM. 1 pint Apricot Puree. I oz. Cox’s Gelatine. ^ pint Milk. 4 ozs. Sugar. 2 yolks of Eggs well beaten. Soak the Gelatine in sufficient milk to cover it for about fifteen minutes, and then dissolve gently over the fire. Put sufficient apricots (either tinned or fresh fruit) through a sieve to obtain half a pint of pulp. Make a custard of the milk, beaten yolks of eggs, and sugar, strain through a sieve into the apricot pur6e, then strain in the dissolved Gelatine. Mix thoroughly and stir occasion- ally until cold. Pour into a mould. When firm, turn out and serve. (67) RICE CREAM. i oz. Cox’s Gelatine. ^ lb. Sugar. 3 oz. best Rice. White of i Egg. I5 pints Milk. A teaspoonful Cox’s Vanilla Es- ^ pint Cream. sence. Soak the Gelatine in .sufficient cold milk to cover it for about fifteen minutes, and then dissolve gently over the fire. Cook the rice in the rest of the milk until quite soft, and then stir in the sugar and vanilla ; strain in the dissolved Gelatine, the cream, and white of one egg well whipped together. Return to the fire for a moment, stir gently, but take care not to let it boil. Pour into a mould, and when set turn out on a cold dish and garnish with preserved fruits or jam and chopped jelly. Serve with any stewed fruit in season or jam. The rice should be washed and soaked in the milk before cook- ing. Use a double saucepan. 28 (68) DALMENY MOULDS. i lb. ripe Apricots. Juice of half a Lemon. I oz. Cox’s Gelatine. A Custard made of : — I oz. powdered Almonds, or a f pint Milk. few drops Cox's Almond 2 oz. Castor Sugar. Essence. 2 yolks of Eggs. A little water for soaking Gelatine. Soak the Gelatine in sufficient water to cover it for about ten minutes, and then dissolve gently over the fire. Rub the apricots through a hair sieve, add to the custard, and when cool strain in the dissolved Gelatine and lemon juice. Pour the mixture into a basin and mix well. When becoming creamy pour into small moulds. The moulds would be improved if masked wnth jelly and de- corated with fruits before pouring in the mixture. NOTE. — If this mould is made at the same time as a clea/r Jelly {Recipe 1 or 3), or Lemon Sponge (J^),the whites of the eggs will not he wasted. A custard could he made with 1 egg, hut the result would not he so good. (69) COCOANUT RICE MOULDS. j oz. Cox’s Gelatine. i J pints Milk. 3 ozs. Best Rice. 2 ozs. Loaf Sugar. 2 ozs. grated Cocoanut. I pint Claret JelljL (See Recipe 4, or any other ot our Jellies coloured red with Cox’s Cochineal.) Soak the Gelatine in sufficient milk to cover it for about fifteen minutes and stir gently over the fire until dissolved. Boil the rest of the milk and rice together until quite soft, add the sugar, cocoanut, and dissolved Gelatine ; when cool, stir in the cream, and pour into the moulds. When set, turn out on a dish and garnish the top of each mould with the jelly which has been chopped finelj' or cut into fancy shapes (see Recipe 27). Another effective way of moulding would be to pour the mixture into a border mould, decorating the top with the jelly and filling the centre with sligbtl3’ sweetened whipped cream. (70) FIG CREAM. J oz. Cox’s Gelatine. ^ pint Claret, or the same quan-

A manual of gelatine cookery