The pudding and pastry book

hot water. When cooled pour it very gradually into the mixture, which must he beaten all the while. Beat for five minutes in a cold place. Pour into a silver or glass dish. When set, and it will set very quickly, cover with sweetened whipped cream flavoured with a quarter tea- spoon vanilla. Garnish with grated pistachios. *Marrons a la Celestine Boil some chestnuts. Peel them and put them through a fine sieve. Stir over the fire for two or three minutes with sugar to taste and a little cream. Divide into four parts. To one add the yolk of an egg, to another a little melted " 114 Pastry Rook chocolate, to another a few drops of cochineal, and to the fourth a little sage colouring. M ix each well. Whip some cream with the white of an egg, and sweeten it and flavour with vanilla. Pile it in the centre of a dish. Put the differently coloured chestnut purees separately through a coarse sieve, and arrange lightly around and on the cream. This is equally good and simpler to make if colouring is not used. Pile the sweetened and sifted chestnuts on a dish and cover with whipped cream, or garnish with slices of sweetened orange. Meringues Whip four whites of eggs and a little salt until frothy, gradually adding while doing so a break- fast-cup of powdered sugar. Beat until perfectly smooth and firm. Cover a board with white paper. Drop the mixture, one and a half table- spoons at a time, in oblong shapes upon the paper. Put the board in a very slack oven. When a crust has been formed, scoop out the soft centre of each meringue and turn it over to dry inside. If the meringues do not come off the paper easily, moisten it on the under-side. 115 The Pudding and Milk Jelly I oz. gelatine § cup powdered sugar if pints milk 1 tea-spoon vanilla Soak the gelatine in a little of the milk for an hour. Boil the sugar and the rest of the milk together. Add the gelatine. When dissolved, take from the fire. Add the flavouring and strain into a mould. "Mousse aux Fruits Givres !, lb. sweet almonds I tea-spoon lemon juice 3 whites of eggs 3 ozs. powdered sugar Spinach colouring i pint whipped cream Sugared fruit Blanch and pound the almonds with the lemon juice. Put through a fine sieve. Add the whites and sugar. Beat well together. Stir o o over the fire for two or three minutes. Take off and colour with green colouring. Put the o o whipped cream in the centre of a dish. Put the almond paste through a coarse sieve and arrange it lightly around the cream. Decorate with sugared fruit (see p. 1(55). 1 1(5 Pastry Rook Orange Charlotte 5 oz. gelatine 1 cup powdered sugar | pint orange juice 1 scant cup water 4 eggs Lady fingers Soak the gelatine. Boil the juice, water and sugar. Skim. Beat the yolks thoroughly. Pour the syrup over them slowly, beating hard all the time. Put into a double boiler and stir the mixture till it thickens. Dissolve the gelatine in as little boiling water as possible. Put the mixture in a good-sized basin and strain the gelatine into it, beating continually. When cool, but not hard, stir in the whites beaten to a stiff froth, and beat altogether till it begins to thicken. Then pour the mixture into moulds lined with lady’s fingers. This Charlotte can be made with the juice of any fruit, tinned or fresh. Pain aux Fruits 1 pint of fruit pulp 1 oz. gelatine 1 gill cold water 1 gill hot water