nie custard is to be flavoured with the Frutus, and the Gelatine
soaked in half a gill of milk, then dissolved and strained into it ;
an ounce each of French plums, in dice, and crystallised pears,
pink, are then to be added, and when quite on the point of setting,
the cases are to be filled with the custard and set on ice to get
cold. The cases for this dish are preferably coloured pink. Just
before serving decorate with the jelly, some in stripes, diagonalljf ;
some with a central star ; others with an outer ring ; the greater
the varietj" the better. Then put dots of multicoloured fruits here
and there on the jellj^ or some may be decorated with green fruit
only. This is a very effective dish if care be exercised in the
arrangement, as the half meringues are just laid flat on a shallow
glass dish. An outer decoration of ferns adds to the effect ; and,
if liked, angelica handles may be put on the meringues.
NOTE. — The Gelatine must be regulated by the weather, only
enough to just set the custard being used, and a good custard is
essential.
(111> TRIFLE A LA METZ.
Some thin slices of stale Sponge
Cakes.
4 to 6 ozs. of Ratafias.
4 ozs. of crystallised or glacd
Fruiu*.
^ oz. Cox’s Gelatine✪ Meringues A La Frutus.
Red Currant and Apricot Jams.
A little Jelly (Recipe i or 3)
I pint of Custard.
^ pint Milk.
A teaspoonful Cox’s Frutus.
Spread the slices of cake with the jams alternately, and build
up in the form of a brick, but rather smaller. A few of the ratafias
should be crumbled and used as a central layer. Warm the milk
and add the flavouring es.sences when just tepid and use for soak-
ing the cake, which must be in a good sized glass dish. The Gela-
tine is to be soaked and dis.solvcd in a little milk, and strained into
the custard to give it a good consistence. Pour this over the cake,
and when cold and firm place the ratafias in rows over-lapping on
top, leaving space between for the garnish of chopped jelly and
fruits of several colours, according to taste. A few ratafias
4^
should be placed round the trifle base, and they should be soaked
in the flavoured milk, like the cake. The custard requires but
little sweetening.
NOTE. — jlMs is novel in fla/oourand shape, and mavy mho find
dishes rnith co'eam too rich, mill enjoy it.
(112) UNITED KINGDOM PUDDING.
pints of Custard.
2 ozs. Glac6 Cherries.
2 ozs. French Plums.
5- id. Sponge Cakes.
2 or 3 ozs. Preserved Ginger.
A tablespoonful or more ot
Cox’s Frutus.
oz. Cox’s Sparkling Gelatine.
Some Purple Grapes.
Some Silver Bon-bons.
A glass of Brandy.
A glass of Ginger Syrup✪ United Kingdom Pudding.
Page 29 · 4 recipe records on this page
Presented as published in 1904. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
nie custard is to be flavoured with the Frutus, and the Gelatine soaked in half a gill of milk, then dissolved and strained into it ; an ounce each of French plums, in dice, and crystallised pears, pink, are then to be added, and when quite on the point of setting, the cases are to be filled with the custard and set on ice to get cold. The cases for this dish are preferably coloured pink. Just before serving decorate with the jelly, some in stripes, diagonalljf ; some with a central star ; others with an outer ring ; the greater the varietj" the better. Then put dots of multicoloured fruits here and there on the jellj^ or some may be decorated with green fruit only. This is a very effective dish if care be exercised in the arrangement, as the half meringues are just laid flat on a shallow glass dish. An outer decoration of ferns adds to the effect ; and, if liked, angelica handles may be put on the meringues.
NOTE. — The Gelatine must be regulated by the weather, only enough to just set the custard being used, and a good custard is essential.
(111> TRIFLE A LA METZ.
Some thin slices of stale Sponge Cakes.
4 to 6 ozs. of Ratafias.
4 ozs. of crystallised or glace Fruit.
^ oz. Cox’s Gelatine.
Red Currant and Apricot Jams. A little Jelly (Recipe i or 3)
I pint of Custard.
^ pint Milk.
A teaspoonful Cox’s Frutus.
Spread the slices of cake with the jams alternately, and build up in the form of a brick, but rather smaller. A few of the ratafias should be crumbled and used as a central layer. Warm the milk and add the flavouring es.sences when just tepid and use for soaking the cake, which must be in a good sized glass dish. The Gelatine is to be soaked and dis.solvcd in a little milk, and strained into the custard to give it a good consistence. Pour this over the cake, and when cold and firm place the ratafias in rows overlapping on top, leaving space between for the garnish of chopped jelly and fruits of several colours, according to taste. A few ratafias
should be placed round the trifle base, and they should be soaked in the flavoured milk, like the cake. The custard requires but little sweetening.
NOTE. — This is novel in flavour and shape, and many who find dishes with cream too rich, will enjoy it.
(112) UNITED KINGDOM PUDDING.
2 pints of Custard.
2 ozs. Glac6 Cherries.
2 ozs. French Plums.
5- id. Sponge Cakes.
2 or 3 ozs. Preserved Ginger.
A tablespoonful or more ot Cox’s Frutus.
oz. Cox’s Sparkling Gelatine. Some Purple Grapes.
Some Silver Bon-bons.
A glass of Brandy.
A glass of Ginger Syrup.
Records on this page
Meringues A La FrutusTrifle A La MetzDamson MeringueUnited Kingdom Pudding