The universal cookery book

Put the fruit into an enamelled preserving-pan, and bruise it a little with a wooden spoon, then set the pan on the side of the fire where the juice may be drawn slowly from the berries. Have the gelatine FLOATING ISLAND. soaked for an hour in half a cup of cold water. Then strain the juice from the raspberries, and put it into the pan together with the sugar and the gelatine, and let the whole boil gently until the gelatine is dissolved. Add, very gradually, the cream, stirring it in well. Have ready a dampened mould, pour the blancmange into it, and place it on the ice. When set, it is ready to turn out and serve. — The Caterer. (By per.) Floating Island. Put a quart of milk on to boil ; meanwhile beat to a stiff froth the whites of four eggs, and when the milk is just boiling put them in it, stir once or twice, and then immediately lift out. Use a ladle with holes in, that the milk may not be taken out with the frothed whites. Have ready the yolks well beaten ; add to them a tablespoonful of corn-starch mixed smoothly with a little milk, and sweeten all to taste. After removing the whites from the milk, put in the yolks and corn-starch, and let all just come to the boil. Flavor with vanilla or any essence preferred. Take off, and pour in a deep glass dish, and place upon the top the frothed whites. — Miss Lizzie Strohm. Lemon Snow. Soak one ounce of gelatine (cost eight cents) in one pint of cold water for half an hour ; peel the yellow rind from three lemons (cost six cents), and squeeze and strain their juice ; put the rind and juice of the lemons into a saucepan with eight ounces of loaf-sugar (cost eight cents), and stir until the sugar ORANGE BASNETS. and gelatine are quite dissolved ; pour it into a bowl, and let it it cool, and begin to grow firm. Then add the whites of three eggs (cost three cents), and heat to a stiff froth. Pile by the tablespoonful high in the centre of a glass dish. It is pretty and delicious, and costs only about twenty-five cents. — Twentyfive-Cent Dinners : Miss Juliet Corson. (By per.) Orange Baskets. Cut as many oranges as will be required, leaving half the peel whole for the baskets, and a strip half an inch wide for the handle. Remove the pulp and juice, and use the juice in making orange-jelly. Place the baskets in a pan of broken ice to keep upright. Fill with orange-jelly. When ready to serve, put a spoonful of whipped cream over the jelly in each basket. Serve in a bed of orange or laurel leaves. — The Boston Cook-Book: Mrs. D. A. Lincoln. Roberts Brothers , Pubs. (By per.) Ambrosia. “ Peel and cut up a dish of oranges, removing all the tough skin and seeds. Cover a layer of orange with sugar and grated cocoanut, and proceed in this way until the dish is filled. Cover the top with the sugar and cocoanut.” Ice-Cream, Lemon or Vanilla. “ One quart of cream, one pint of milk, cup and a half of sugar, flavor with large tablespoonful essence of lemon or vanilla. Beat the cream to a froth ; stir in the milk and sugar thoroughly ; flavor, freeze, and pack for two hours.” STRAWBERRY ICE-CREAM. Strawberry Ice-Cream.