The pudding and pastry book

This cream can be flavoured with three tablespoons of maraschino which should be added with the cream. In this case the mould used may be lined with maraschino jelly (see p. 94) To do this fill the mould with jelly to the depth of an inch. When it is firm, set a smaller mould inside the mould in use, fill the space all round it with jelly and leave till set. Then pour a little warm water on the inner mould to loosen it. Take it out carefully and fill the space with cream. The inner mould should be about an inch and a half smaller in diameter than the outer mould. A small cup of strong, clear coffee can be used as flavouring, or one table-spoon lemon juice and one gill rum. The Pudding and Chartreuse of Orange Orange jelly Oranges For cream | oz. gelatine 4 pint cream 5 lb. sugar For this and the following receipt two plain moulds are required. One should be about H inches larger in diameter than the other. Cj Into the larger mould pour orange jelly (see p. 94) to make a layer 4 an inch deep. When slightly set arrange a second layer of sections of oranges which have had all the skin and pips removed. Cover these with more orange jelly. Set aside until firm. Place the smaller mould exactly in the centre of the larger one, resting it on the jelly. Fill up the space between the two moulds with sections of orange, prepared as before. Pour jelly over them so that the space is completely filled up. Place upon ice, or in a very cold place, until the jelly is firmly set. Dissolve the gelatine (which should have been previously soaked for three hours) in a little hot milk. Whip the cream (see p. 3) and pour in the strained gelatine slowly, stirring all the time. Flavour with a syrup made as Pastry Book follows : Take \ lb. lump sugar. Rub the rind of one orange off on several lumps ; put all together with the juice of two oranges into an enamel saucepan. Stir over a gentle fire till melted. Pour this syrup, when cool, slowly over the cream, whipping all the time. When the jelly is set pour a little warm water into the inner mould to loosen it. Take it out very carefully. Fill in the space with the cream. Other fruits may be used and lemon jelly can be used instead of orange. In all cases great care should be taken in arranging the fruit. If the oranges or fruit used arc sour, soak them for an hour in a syrup of sugar and brandy or rum. "Chartreuse of Strawberries 2 lbs. strawberries 1 pint clear lemon jelly v> pint cream Sugar b oz. gelatine Proceed as for orange chartreuse, using one pound of strawberries cut lengthways in half to decorate the jelly. For the cream mash the rest of the strawberries with sufficient sugar to sweeten thoroughly. Put The Pudding and through a line sieve. Whip the cream. Dissolve the gelatine in a very little hot water. Strain it, and when cool, but still quite liquid, add it slowly to the strawberry juice, stirring all the time. Add the whipped cream gradually and a few drops of cochineal. "Chestnut Cream 20 chestnuts 1 oz. gelatine i pint milk 1 lb. sugar | a lemon 1 wine-glass curo§oa | pint cream