The pudding and pastry book

Melt the butter in a saucepan, being careful not to brown it. Add the flour and mix until quite smooth. Then add the hot water (or milk and water) gradually, stirring well all the time, and when it boils add the sugar. Stir continually for five minutes. Remove from the fire and add a small half tea-spoonful of vanilla or a little nutmeg if milk has been used, but two tea-spoonfuls of fresh lemon juice, if it has been made with water. The Pudding and Sabaillon The yolks of 4 eggs 1| wine-glasses madeira or sherry 4 table-spoons castor sugar A little cinnamon This can be made in two ways. I. Put eggs, wine and sugar into a saucepan on a good lire. Beat continually until the mixture thickens. It must not boil. OK, IT. Beat eggs and sugar very thoroughly together for five minutes. Then add the wine. Put into an earthenware pot and stand this in a large saucepan of very hot water. Beat over the fire until the mixture thickens. Whipped Cream Sauce I, pint of cream | cup of castor sugar White of 1 egg ^ tea-spoon vanilla, or a little brandy Beat the cream until stiff. Add the sugar and vanilla. Beat the white of egg until frothy. Add to the cream and beat all together. 8G Pastry Book Wine Sauce — I J pint melted butter 1 tea-spoon lemon juice 1 wine-glass sherry or madeira Make the melted butter (see p. 85) with water. Sweeten it with brown sugar and flavour it with lemon juice and a very little grated peel. Add the wine at the last and do not let it boil again. Wine Sauce — II 1 cup white wine Yolks of 4 eggs 1 tea-spoon lemon juice The rind of £ of a lemon Heat the wine, sugar, lemon juice and peel. Beat the yolks thoroughly in a large basin. Directly the wine comes to the boil, pour it over the yolks. Beat with an egg-whisk until very frothy. Jellies Calf’s Foot Jelly Gelatine Jelly Claret Jelly. Cranberry Jelly Gelée Fouettée Lemon Froth Maraschino Jelly Orange Baskets Orange Jelly Prune Jelly . Rhubarb Jelly General Instructions It lias been found difficult in the receipts which follow, owing to the variation of the quantity of juice in lemons, etc., to give the exact quantity of gelatine required. /I safe rule in making jellies is to use 2 ozs. of gelatine to every one and three-quarter quarts of liquid. In summer 2 ozs. of gelatine will be needed to each quart and a half. (This must include all liquid flavourings and be very carefully measured.) The best gelatine is now so pure, that it is practically unnecessary to go to the trouble of making jelly from calfs feet, a receipt for which has, however, been given. More elaborate jellies are made by the addition of fruit. To do this, pour jelly into a mould to the depth of half an inch. When set, arrange on it a layer of perfectly fresh ripe fruit— strawberries, cherries, grapes, pine-apple, peaches, oranges, etc. — adding another layer of jelly, and when that is set, more fruit, and so on, until the mould is full. During the process the mould should be kept on ice, so that the jelly will set quickly. Before putting jelly into a mould, dip it in very cold water, and invert for a moment. Pour in the jelly while still wet. The Pudding Book Use a silver or wooden spoon for stirring, and do not stir jelly while it is cooling. To colour jelly pink, add a few drops of cochineal.