The pudding and pastry book

Cut several oranges across in half. Take out the pulp and scrape the inside until clean. Put into cold water. Use the juice to make a jelly. Break the jelly into small pieces. Pile it high in each half of an orange. Make handles of strips of Angelica. Whipped cream may be added as a garnish. 14 ozs. loaf sugar | pint water 1 oz. isinglass 12 oranges 1 lemon 1 white of egg Boil the sugar and water together. Skim. Add the gelatine, the grated rind of one orange, the lemon and the whisked white of egg. Boil five minutes. Add the juice of the oranges. Strain through a jelly bag. Orange Baskets Pastry Book * Prune Jelly 1 lb. prunes j lb. sugar 2 thin pieces lemon peel 1 oz. gelatine 1| pints water 1 oz. sweet almonds 1 gill sherry Set the prunes to soak in water for one hour. Drain them and put them in an enamelled saucepan. Add the water, lemon peel and sugar, and stew till tender. Then remove the stones. Put the prunes through a fine sieve. Crack the stones, split the kernels, and add them with the blanched and chopped almonds to the prunes. Set on the fire again. Add the gelatine, which should have been previously soaked for an hour. Boil for five minutes, stirring all the time. Add the sherry. Pour into a wet mould. Serve with whipped cream. Rhubarb Jelly 1 i lbs. rhubarb l| lbs. lump sugar Gelatine 1 lemon Stew the rhubarb, the finely pared peel and juice of the lemon and sugar with a little water, The Pudding Book over a very gentle fire, until pulpy. Pass through a fine sieve. To every pint of rhubarb pulp, add three quarters of an ounce of gelatine dissolved in a very little boiling water. Stir over the fire till thoroughly mixed. Pour into a wet mould with a hollow in the centre. When serving, fill the hollow with whipped cream. Creams PAQE Bavarian Cream — I. . . . .98 „ Cream — II. . . . .98 Cliartreu.se of Orange .... 100 „ of Strawberries . . .101 Chestnut Cream ..... 102 Chocolate Bavarois .... 103 Creme aux Fruits ..... 103 „ Hollandaise .... 104 Noyau Cream . . . . .105 Orange Cream ..... 105 Rhenish Cream . . . . .106 Rice Cream . . . . . .107 Strawberry Cream . . . .108 Strawberry or Raspberry Cream . . 108 "Bavarian Cream — I i oz. gelatine 1 pint cream 3 table-spoons powdered sugar 1 tea-spoon vanilla Soak the gelatine. Whip the cream. Dissolve the gelatine in a little boiling milk. Strain it into a basin. Add whichever flavouring is chosen, stirring continually until cool but still liquid. Then add the cream and mix thoroughly. Pour into moulds and set on ice, if possible. This cream may be flavoured with two tablespoons maraschino, two table - spoons caramel (melted and browned sugar), a small coffee-cup of very clear, strong coffee or three table-spoons powdered chocolate instead of vanilla. Bavarian Cream — II 5 yolks 4 ozs. powdered sugar 1 oz. gelatine 1 quart cream J> pint cream Boil half pint of cream, pour it over the yolks. Add the sugar and stir over a gentle fire until the Pastry Book mixture begins to thicken. Add the gelatine, which lias been dissolved in a very little water Mix thoroughly. Put through a line hair sieve into a basin. Beat until cold. Add the vanilla and the cream whipped. Pour into a mould and set on ice, if possible.