The "A1" cookery book

Gateau de Prunes.— 1 lb. prunes, 1 oz. gelatine, 1 lemon, a few almonds, ■§■ pint water, sugar to taste, and cochineal to colour. Stew the prunes still soft. Take the prunes out of the syrup, remove the stones, and take out the kernels. Melt the gelatine, strain into the syrup, and add the lemon juice. Blanch and skin the almonds and prune kernels. Put the prunes and kernels back into the syrup. Colour with the cochineal and put into a border mould. When quite cold dip the mould in warm water and turn out. Fill the centre with whipped cream and stick the sliced almonds into the mould like a porcupine’s quills. Gooseberry Fool. — Cut off the stalks and tops of 1 quart gooseberries, and put them in a stew-pot with a cup of cold water and 1 lb. of white sugar. Let them stew gently till quite soft. Rub them through a coarse hair sieve. Let the pulp get cold, and then mix it gradually with J pint of whipped cream. Greuze. — Stew currants, raspberries, or blackberries, and rub the fruit through a coarse hair sieve. To the pulp and juice add sufficient sugar to sweeten, and to a pint of juice add three dessert-spoons of ground rice. Boil all together over the fire for ten minutes ; if too stiff add a little water. Remove and stir in a teacup of cream, pour into a mould rinsed first in cold water, and turn out when quite cold, serving cream or custard with it. Ground Rice Pudding (baked). — 2 oz. ground rice, 2 eggs, 1 pint milk, 1 oz. sugar, 1 oz. butter, flavouring. Heat the milk and flavour it with a bay-leaf, or rind of lemon or vanilla; then take out the flavouring and boil the milk. After mixing the ground rice very smoothly with a little cold milk, pour the boiling milk over it, stirring all the time. Put it back in the saucepan and boil till it thickens, then pour it into a basin, and when it is cool mix in the sugar and butter and the beaten eggs, and put the pudding into a buttered pie-dish and bake in a very slow oven. It is a great improvement to put a deep rim of pastry round the pie-dish before putting in the pudding. Ground Rice Mould. — 2 oz. ground rice, 1 pint milk, i| oz. white sugar, flavouring. Mix the ground rice with a very little cold milk to a smooth paste. Put the remainder of the milk with the sugar and flavouring into a saucepan, and let it boil. When it boils stir in the ground rice that has been already mixed, then let it boil quickly till it leaves the saucepan and clings to the spoon. Rinse out a mould in cold water and pour in the mixture. Leave to set, and turn out. Hasty Pudding (1). — Put some milk into a saucepan to boil, and when it quite boils dredge in some flour, and keep stirring all the time to prevent it burning. When it is very thick turn it out and stir for another minute, adding a little butter, sugar, and currants. Hasty Pudding (2). — 1 oz. flour, i pint hot milk and \ pint io8 cold, i egg, a few currants, and some sugar. Put the milk on to boil in an enamel saucepan. Whilst boiling whisk the egg in a basin and mix with it the flour, sugar, and cold milk very smoothly. Pour the boiling milk over it, stirring all the time, and put it back in the saucepan, and stir till it boils again ; strew in a few currants and serve. Claret Jelly. — § pint claret, | pint water, 4 oz. sugar, 8 cloves,