The pudding and pastry book

Crush some apricots, strawberries, raspberries, peaches, or pine-apples. Sweeten and add a little The Pudding and liqueur and lemon juice, and, if liked, blanched and chopped almonds. To each pint of fruit use one ounce of gelatine which has been soaked in one gill of cold water and dissolved in one gill of hot water. Stir well together until the mixture begins to set. Pour into a china mould. Serve with a rich custard or cream. Pine Apple Meringue i pint cream \ cup grated pine-apple 4 table-spoons sugar h oz. gelatine 7 meringue cases Whip the cream. Dissolve the gelatine in a very little boiling water. Strain it gradually over the cream, whisking it continually while doing so. Stir in the grated pine-apple and the sugar. Beat in a cold place until the mixture begins to set. Then arrange the meringues and cream in layers. Garnish with crystallised fruits. Pines on Horseback Stale cake Pine apple Wine or liqueur (Cut the cake, which must be plain, into small rounds.hop the pine-apple and put it in a Pastry Book basin with plenty of sugar to sweeten. Soak the cake in wine or liqueur. Pile the pine apple into little mounds on each piece. To the juice add a very little wine or liqueur and arrowroot (in the proportion of a tea-spoon to half a pint of juice). Cook until thick and clear. Pour over the pine-apple and cake. Arrange on a dish, covering each with a little whipped cream. "Queen of Puddings 1 pint of sponge cake 10 ratafias 2 ozs. sugar 2 ozs. butter ^ rind of a lemon grated 1 pint of milk 4 eggs Crumble the sponge cakes and ratafias finely. Pour the milk over them. Beat the butter and sugar to a cream. Add the yolks and beat again. Mi x well with the sponge cake. Beat the whites till frothy and stir them in. When thoroughly mixed, turn into a buttered pudding-dish. Bake half an hour. When cold turn out. Spread with a layer of jam and cover with whipped cream. The Pudding and ^Spanish Cream 1 pint milk A oz. gelatine A cup sugar 3 eggs | tea-spoon vanilla Soak the gelatine in the milk for two hours. Beat up the eggs till very light. Add the sugar and beat again. Bring the milk and gelatine to the boil. Pour over the eggs and sugar. Strain. Put on the fire in a double boiler and stir till thick ; but do not allow it to boil. Add the vanilla and pour into a wet mould. ^Strawberry Sponge 1 quart strawberries Powdered sugar 4 whites of eggs | pint boiling water 1 oz. isinglass Mash the strawberries with sufficient sugar to sweeten and set them aside for about an hour. Boil the water and two ounces of sugar for twenty minutes. Add the gelatine which has been soaked for an hour in a little cold water. Remove from Pastry Rook the fire and strain. Put the strawberries through a fine sieve. Add the syrup gradually, beating hard for five minutes. Beat the whites to a stiff froth. Add them to the strawberries and beat till the mixture begins to set. Put into a wet mould. Serve with whipped cream. "King’s Souffle. b lb. powdered sugar. 3 small lemons. 3 eggs. h pint whipped cream. I oz. gelatine. ^ gill water.