A manual of gelatine cookery

weight. Green Cream Leaves. I lb. French Plums. Crystallised Roses. 6 ozs. Loaf Sugar. Cox’s Essence of Cinnamon Green Glacd Fruits. Boil the plums in water to cover until nearly soft, add the sugar and finish the cooking, when the syrup should be nearly absorbed ; add the flavouring and set aside to get cold. The cake should be baked in a border mould. Put it on the dish for serving, and coat the exterior with some of the jelly, melted, but on the point of setting. Pour it from the top ; any that runs on to the dish can be removed when cold. Then pile the fruit in the centre, covering each layer with the rest of the jelly chopped. Bring the fruit to a point. On the top of the cake border put the leaves and roses (very few of the latter), and garnish the base of the cake with a few glace almonds or rather fruits. The fruit may be used with equal success for rice or blancmange borders ; it is effective in appearance and very delicious in flavour, and stands out well amongst other sweets of paler colours. The kernels improve the flavour. Use very few drops of essence in flavouring. (116) FIGS A LA VIOLET. I lb. pulled Figs. Sugar. 1 gill Rum. Lemon Rind. 2 Eggs. ^ pint Cream. i pint Lemon Jelly (Recipe i or 3). I oz. Crystallised Violets. A little Green Jelly (coloured with Cox’s Chlorophyll Green). Cut the figs into four, cover them with a syrup ot water (about half a pint), the rum, and two ounces of loaf sugar, all boiled together ; grate in the rind of half a lemon ; cover, and leave for six hours at least, or all night will not hurt. The fruit is to be softened without boiling. Put all into a deep glass dish, melt the jelly and stir it in thoroughly and carefully. Prepare the sauce m the following way, which requires care. Beat the egg yolks and two ounces of castor sugar (thicken them slightly by beating over a gentle heat, "custard fashion,’’ then beat, off the fire, until cold). Whip the cream, add it to the egg yolks with a little of Cox’s Liquid Saffron, and the stiffly-beaten white of one egg with a tablespoonful of castor sugar. Slide this foaming yellow mixture on to the figs, and dot the violets about it in little bunches with green jelly leaves. (See Recipe 27.) Serve icy cold with Angel or any similar cake, or with ice wafers. NOTE. — Maraschino jelly may replace the lemon for a change. (117) GREENGAGE PUDDING A LA CORONA. I lb. ripe Greengages. Syrup. Flavouring. Stale Madeira or Rice Cake. Colouring. i pint thick Custard. Jelly leaves (Recipe 27). oz. Cox’s Gelatine. Macaroons.