Stew the rhubarb in the water, add the sugar, when stewed strain off the syrup and allow the rhubarb to cool. Place the broken sponge cakes in a dish, cover with the cold rhubarb and mask with thin custard, and garnish with coloured jelly. COLOURED JELLY FOR TRIFLE. Place the syrup strained from the rhubarb in a small pan, add the rind of a lemon and allow to boil, then stir in three sheets of gelatine and the juice of the lemon, strain into a large bowl, and allow to’ cool but not set. When cool add the white of an egg beaten stiff, and whisk all together from five to ten minutes. Colour with cochineal, and place it over the custard. Garnish with ratafias or candied fruits. FRUIT JELLY. The syrup from one tin or two I 6 sheets of gelatine bottles of fruit j sugar to taste enough water to make up to 1 pint j Put the syrup into a clean pan with the water and sugar, allow to boil, remove any scum that may appear, add the gelatine,, and stir until completely dissolved. Strain through a clean doth into a mould, allow to go quite cold and set firm. Dip the mould in hot water, wipe it, and turn out the jelly on a glass dish and serve. 122 COMPOTE OF 10 chestnuts 1 pint milk or water l- pint cream 1 teacupful of puree of any fruit, either canned or fresh CHESTNUTS. 1 tablespoonful castor sugar 1 tablespoonful sherry 4 drops vanilla essence fruit for garnish Stew the fruit and rub it through a sieve to make a puree, take off the outer skin of the chestnuts and boil them in the milk until tender. When tender remove the inner skin and rub them through a wire sieve. Put the cream, sherry, sugar, and vanilla essence into a bowl and whip all together until firm. Pour the fruit puree into a deep glass dish, pile the chestnut in the form of a volcano over: that, put the cream into a paper cornet and force it through into the hollow of the chestnut and raise it in the form of a cone. Garnish with small pieces of neatly cut fruits, and serve. FLOATING ISLAND. i pint cream I a little apricot or raspberry jam If tablespoonfuls castor sugar whites of 4 eggs grated rind and juice of 1 lemon £ pint fruit j elly 4 penny sponge cakes Cut each of the sponge cakes into three slices. Put the cream, sugar, and rind and juice of the lemon into a bowl and whisk it until set firm. Place the whipped cream in a shallow glass dish, level it smooth with a knife, put a layer of slices of sponge cake all over, spread a layer of jam over the cakes and cover with the remaining, sponge cake. Have the fruit jelly cold, but not set, whisk the whites of eggs to a stiff froth, pour the cold jelly into them, and whisk until firm, or about five minutes longer. Pile this in rough lumps on top of the sponge cake, garnish with crystallised fruits, and serve. Custard made with one pint milk and three eggs (see Custard) and allowed to go cold, may be used in the place of cream in the above recipe. GROUND RICE MOULD. If pints milk 4 oz. butter I f tablespoonfuls sugar 4 tablespoonfuls ground rice ✪ Custard

AI-modernized reading of the original text

Stew the rhubarb in the water, add the sugar, when stewed strain off the syrup and allow the rhubarb to cool. Place the broken sponge cakes in a dish, cover with the cold rhubarb and mask with thin custard, and garnish with coloured jelly. COLOURED JELLY FOR TRIFLE. Place the syrup strained from the rhubarb in a small pan, add the rind of a lemon and allow to boil, then stir in three sheets of gelatine and the juice of the lemon, strain into a large bowl, and allow to cool but not set. When cool add the white of an egg beaten stiff, and whisk all together from five to ten minutes. Colour with cochineal, and place it over the custard. Garnish with ratafias or candied fruits. FRUIT JELLY. The syrup from one tin or two I 6 sheets of gelatine bottles of fruit j sugar to taste enough water to make up to 1 pint j Put the syrup into a clean pan with the water and sugar, allow to boil, remove any scum that may appear, add the gelatine, and stir until completely dissolved. Strain through a clean doth into a mould, allow to go quite cold and set firm. Dip the mould in hot water, wipe it, and turn out the jelly on a glass dish and serve. COMPOTE OF 10 chestnuts 1 pint milk or water l- pint cream 1 teacupful of puree of any fruit, either canned or fresh CHESTNUTS. 1 tablespoonful castor sugar 1 tablespoonful sherry 4 drops vanilla essence fruit for garnish Stew the fruit and rub it through a sieve to make a puree, take off the outer skin of the chestnuts and boil them in the milk until tender. When tender remove the inner skin and rub them through a wire sieve. Put the cream, sherry, sugar, and vanilla essence into a bowl and whip all together until firm. Pour the fruit puree into a deep glass dish, pile the chestnut in the form of a volcano over: that, put the cream into a paper cornet and force it through into the hollow of the chestnut and raise it in the form of a cone. Garnish with small pieces of neatly cut fruits, and serve. FLOATING ISLAND. i pint cream I a little apricot or raspberry jam If tablespoonfuls castor sugar whites of 4 eggs grated rind and juice of 1 lemon £ pint fruit j elly 4 penny sponge cakes Cut each of the sponge cakes into three slices. Put the cream, sugar, and rind and juice of the lemon into a bowl and whisk it until set firm. Place the whipped cream in a shallow glass dish, level it smooth with a knife, put a layer of slices of sponge cake all over, spread a layer of jam over the cakes and cover with the remaining, sponge cake. Have the fruit jelly cold, but not set, whisk the whites of eggs to a stiff froth, pour the cold jelly into them, and whisk until firm, or about five minutes longer. Pile this in rough lumps on top of the sponge cake, garnish with crystallised fruits, and serve. [illustration: Custard made with one pint milk and three eggs (see Custard) and allowed to go cold, may be used in the place of cream in the above recipe.] GROUND RICE MOULD. If pints milk 4 oz. butter I f tablespoonfuls sugar 4 tablespoonfuls ground rice

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