If the Moscovite is to be made in the ap])roved style, by burying it in ice aiid salt, the mould used must, naturally, be much the same as the old-fashioned ice mould — i.e., one with a tightly- fitting lid, and for the same reason, viz., to avoid contamination from the salted ice used in freezing the mixture. In reality almost any rich custard or creme can be used to make a Moscovite if from half to three-quarters of an ounce of gelatine be added to the pint of custard, and the whole, after moulding, be buried in ice for at least two hours ; the great MOSCOVITES. 77 thing to reinemher is that the gelatine (which must be of the very first quality) must be allowed to cook in the custard (of course, without boiling) to ensure its being thoroughly melted and blended with the rest of the ingredients, or it will become lumpy, and have a raw, rough taste. Delicacy both of flavouring, and of colouring, when colours are used, is indispensable, and the particular substance from which the Moscovite takes its name should stand out unmistakably, though daintily. The following is a very useful form for this dish, as with it almost any kind of fruit Moscovite may be made. Sieve finely a pound of any good jam, or prepare a pint of puree from any kind of fresh or canned fruit, sweetened with 3oz. to 4oz. of sugar. Now make a rich custard with half a pint of boiled new milk or single cream, the yolks of four eggs, and a few drops of vanilla; cook this in the usual way till it “ drapes ” {i.e., coats rather thickly) the spoon used in stirring it, and dissolve in it foz. of best leaf gelatine, stirring it all together over the fire but without letting it boil, which would curdle the eggs ; then bf t it off the fire and stand it to cool ; when the gelatine hai perfectly dissolved and become amalga- mated with the custard, stir into it the fruit pulp, adding if necessary a little more caster sugar ; now set the pan containing this mixture on ice, and whip it till cold and beginning to set, when you stir quickly into it half a pint of stiffly whipped cream✪ Iced Apple Pudding à la Frangaise, a glass of noyeau or any lir^ueur to taste, and the strained juicQ of a lemon ; then pack it in the mould, and bury this in a pail filled with a mixture of ice ICES. 78 and salt in the same proportions as for the freezing t.e., two parts ice to one of salt ; a sheet of paper shonld he placed over the custard, and the lid of the mould pressed tightly down over this ; if the mould have no lid, lay the paper over it as before, cover it with a bright stewpan lid, or a very clean baking sheet, and pile the same freezing mixture on this as there is in the pail, leave it buried thus for 3ne and a half to two or more hours, then dip the mould in barely tepid water, wipe off any moisture with a clean cloth, turn out and serve. This form of Moscovite may be made with any fruit pulp, fresh or canned, such as strawberries, raspberries, apricots, &c., as you jdease.

AI-modernized reading of the original text

If the Moscovite is to be made in the approved style, by burying it in ice aiid salt, the mould used must, naturally, be much the same as the old-fashioned ice mould — i.e., one with a tightlyfitting lid, and for the same reason, viz., to avoid contamination from the salted ice used in freezing the mixture. In reality almost any rich custard or creme can be used to make a Moscovite if from half to three-quarters of an ounce of gelatine be added to the pint of custard, and the whole, after moulding, be buried in ice for at least two hours ; the great MOSCOVITES. thing to remember is that the gelatine (which must be of the very first quality) must be allowed to cook in the custard (of course, without boiling) to ensure its being thoroughly melted and blended with the rest of the ingredients, or it will become lumpy, and have a raw, rough taste. Delicacy both of flavouring, and of colouring, when colours are used, is indispensable, and the particular substance from which the Moscovite takes its name should stand out unmistakably, though daintily. The following is a very useful form for this dish, as with it almost any kind of fruit Moscovite may be made. Sieve finely a pound of any good jam, or prepare a pint of puree from any kind of fresh or canned fruit, sweetened with 3oz. to 4oz. of sugar. Now make a rich custard with half a pint of boiled new milk or single cream, the yolks of four eggs, and a few drops of vanilla; cook this in the usual way till it “ drapes ” {i.e., coats rather thickly) the spoon used in stirring it, and dissolve in it foz. of best leaf gelatine, stirring it all together over the fire but without letting it boil, which would curdle the eggs ; then beat it off the fire and stand it to cool ; when the gelatine hai perfectly dissolved and become amalgamated with the custard, stir into it the fruit pulp, adding if necessary a little more caster sugar ; now set the pan containing this mixture on ice, and whip it till cold and beginning to set, when you stir quickly into it half a pint of stiffly whipped cream, a glass of noyeau or any liqueur to taste, and the strained juicQ of a lemon ; then pack it in the mould, and bury this in a pail filled with a mixture of ice and salt in the same proportions as for the freezing t.e., two parts ice to one of salt ; a sheet of paper should be placed over the custard, and the lid of the mould pressed tightly down over this ; if the mould have no lid, lay the paper over it as before, cover it with a bright stewpan lid, or a very clean baking sheet, and pile the same freezing mixture on this as there is in the pail, leave it buried thus for 3ne and a half to two or more hours, then dip the mould in barely tepid water, wipe off any moisture with a clean cloth, turn out and serve. This form of Moscovite may be made with any fruit pulp, fresh or canned, such as strawberries, raspberries, apricots, &c., as you jdease.

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The "Queen" cookery books: Ices