Choice cookery

Dissolve the gelatine in the cream, or milk may be used, add to the yolks of eggs (beaten), also the sugar and chocolate, put back in the pan and stand in another pan of boiling water, stir until it thickens. Beat up the remaining half of the cream until stiff, then add the custard, passing it through a fine sieve. Stir occasionally until cold, then pour into a china mould, and when firm turn out. No. 139. CHARTREUSE OF ORANGES, 6 oranges 2 oz. sugar , | pint of cream ^ oz. leaf gelatine 2 tablespoonfuls of water | pint of orange jelly Peel and quarter four of the oranges, divide each quarter lengthwise, dip them in a little of the orange jelly ; arrange these in a star pattern at the bottom of a plain mould, pour over a little jelly, and when set Fine Leaf Gelatine, in lib. boxes, 2s. 6d., by post 2s. 9d., from H. M. Young, 27, Arpley Street, Warrington. arrange the half-quarters of the orange round the side of the mould, dipping each into the jelly first and putting the cut side to the mould. Meanwhile, put the juice of two oranges and the grated rind into a saucepan with the water, gelatine, and sugar, allow this to dissolve ; beat up the cream until nearly stiff, then strain the gelatine, &c., to it, stir well, and when cold, but not set, pour into the prepared mould. When firm dip in warm water, and turn out quickly on a lace paper in a glass dish ; or, if liked, it may be garnished with trifle cream, chopped pistachios, or orange peel. No. 140. ITALIAN CREAM. £ pint sherry I |pint cream ^ oz. gelatine | 2 oz. sugar Dissolve the gelatine and the sugar in the sherry ; . whip up the cream until stiff, strain the sherry to it, and allow to stand until cold, stirring occasionally. Pour into a wetted china mould, and when set turn out. No. 141. \ \ RICE A ^ lb. rice | pint thick cream 2 or 3 tablespoonfuls of water £ pint of any kind of jelly A dust of salt LA CREME. % oz. leaf gelatine 2 tablespoonfuls castor sugar ^ teaspoonful of vanilla 1 pint milk Wash the rice thoroughly, put into a saucepan with the milk ; stand this pan in another containing a few inches of water ; boil this until the rice is tender and Fine Leaf Gelatine, in lib. boxes, 2s. 6d., by post 2s. 9d., from H. M. Young, 27, Arpley Street, Warrington. the milk absorbed ; meanwhile dissolve the gelatine in' the water over a gentle heat, add this to the rice, also the sugar and flavouring. Whip stiff a quarter of a pint of thick cream, and add also, and allow to get cool, but not set. Pour half-an-inch of the jelly into a mould, and ornament with fruits, or it maybe coloured with cochineal ; when set pour in the rice, which must be cold, but not set. When firm, dip in warm water, and turn out; garnish with piles of whipped or trifle cream, flavoured with sugar and vanilla ; or the above may be put into a border mould, and the centre filled with whipped or trifle cream, or any kind of cold stewed fruit may be served with this dish. NTM2. PISTACHIO CREAM. 4 oz. pistachio kernels 2 oz. sugar 1 pint cream Juice of 1 lemon oz. gelatine