The pudding and pastry book

Soak the isinglass in | pint cold water. Add it to ] pint boiling water. Stir till dissolved. Beat the yolks till very light. Add the cream, the juice of two lemons and the rind of one, the wine, sugar, and strained isinglass. Strain all together through a fine sieve. Whisk until it begins to set. Pour into glasses or moulds. Pastry Book Rice Cream j lb. rice Milk | piece cinnamon Finely cut rind of ^ a lemon 5 yolks 5 table-spoons powdered sugar 2 ozs. butter l i pints cream 1 oz. gelatine Put the rice, cinnamon, and lemon peel in a little salted boiling milk, and simmer until the rice is tender and the milk all absorbed. Beat the butter to a cream. Add the sugar and beat again. Then add the well-beaten yolks. Beat thoroughly together. Add the hot rice gradually, and stir over the fire in a double boiler until the mixture begins to thicken. Do not let it boil. Then pour into a basin and stir occasionally. Whip the cream (see p. 3). Melt the gelatine in a very little boiling milk. Strain it and when slightly cooled stir it gradually into the rice. Add the cream, mixing it lightly. Stir from time to time until the mixtures begin to set. Then pour into a mould. To the above a glass of rum or any other flavouring can be added. The Pudding Book Strawberry Cream Line a basin with fine large strawberries and o fill it with Bavarian cream (see p. 98). Strawberry or Raspberry Cream Sufficient fruit to make 1 pint of juice 1 cup powdered sugar l oz. gelatine h cup boiling water 1 pint cream Soak the gelatine in a little cold water. Mash the fruit and mix the sugar with it. When the sugar has dissolved rub through a fine sieve. Dissolve the gelatine in the boiling water. Strain slowly over the fruit juice, beating it rapidly while doing so, until the mixture begins to set. Stir in the whipped cream (see p. 3) and pour into a porcelain mould. Instead of fresh fruit the contents of a tin of apricots or peaches mashed, or a grated tinned pine apple, can be used. Cold Puddings Charlotte Russe Chocolate Blanc-Mange „ Meringue Cornflour Pudding . Cream Whip Danish Pudding Ginger Pudding- Gooseberry Fool Lemon Souffle Marrons a la Celestine Meringues . Milk Jelly . Mousse aux fruits Givres Orange Charlotte . Pain aux Fruits Pine Apple Meringue Pines on Horseback Queen of Puddings Spanish Cream Strawberry Sponge King’s Souffle no no in in Charlotte Russe 5 oz. gelatine 1 pint cream 12 lady fingers 3 table-spoons powdered sugar 1 tea-spoon vanilla 1 table-spoon sherry or liqueur Set the gelatine to soak in cold water. Line a mould with lady fingers, leaving a little space between each. Whip the cream (see p. 3). Add the sugar, vanilla, and wine. Dissolve the gelatine in as little boiling water as possible. Strain it very slowly through a fine strainer into the cream, stirring rapidly all the time. Stir until the cream begins to stiffen. Then pour it into the mould and set in a cold place or on ice. The mould may be lined with plain or rolled wafers instead of lady fingers. The cream may be flavoured with coffee, chocolate, or any fruit syrup. Chocolate Blanc-Mange 1| ozs. gelatine 1 quart milk \ lb. powdered sugar 4 table-spoons grated chocolate i tea-spoon vanilla