Choice cookery

Drop the kernels into boiling water for a few minutes, containing a dust of carbonate of soda ; remove the skins, and mince very finely ; dissolve the gelatine and sugar in the lemon juice and 1 tablespoonful of watei, whip up the cream until stiff, strain in the gelatine and lemon juice, add also 3J oz. of the pistachio kernels, allow this to stand until nearly set, stirring occasionally ; pour into a wetted china mould, when quite firm turn out and dust all over with the remainder of the pistachio kernels. Fine Leaf Gelatine, in lib. boxes, 2s. 6d., by post 2s. 9d., from H. M. Young, 27, Arpley Street, Warrington. No. 143. TAPIOCA CREAM. 2 025. tapioca | pint milk Rind of 1 lemon 2 tablespoonfuls sugar Yolks of 2 eggs 5 pint of cream Soak the tapioca in cold milk for 2 hours, then boil it for about 5 minutes with the rind of the lemon ; add the sugar ; beat up the yolks of the eggs, and pour over the tapioca ; stir occasionally until cold. Put some jam at the bottom of a glass dish, pour over the tapioca ; whip up the cream until stiff, flavour with lemon and sugar, and spread roughly on the top. ^ lb. sugar Cut some slices of stale bread about £ inch thick, stamp out the size of a shilling ; melt 2 oz. of butter and pour into a pan, leaving the sediment ; allow this to get quite hot, then fry the bread a light gold ; butter thickly a plain mould, and line it with the rounds of bread. Peel and core the apples, and see you have the full pound ; stew with the sugar water a little cinnamon and the cloves; when soft stir in the yolks of the eggs, pour into the mould, and cover with a round of bread fried and cut just the size of the top of the mould. Bake in a moderate oven 30 to 40 minutes. Turn out and serve cream with it. Fine Leaf Gelatine, in lib. boxes, 2s. 6d., by post 2s. 9d., from H. M. Young, 27, Arpley Street, Warrington. No. 144. APPLE CHARLOTTE. Some rounds of bread the size of a A little cinnamon Yolks of 2 eggs 2 tablespoonfuls water 2 cloves shilling 3 oz. butter 1 lb. apples No. 145 BLANC MANGE. 1 oz. corn flour 2 oz. crushed almonds 1 pint cream or milk 2 oz. sugar A few drops of almond essence Mix the corn flour with a little of the cold cream or milk, pour over the remainder, boiling ; put back in the pan with the sugar, and boil gently five minutes ; when nearly cold, stir in the almonds and essence. Pour into a china mould, and when quite firm, turn out. 1 onion, sliced Put all the ingredients into a saucepan, slightly beating the eggs with a little of the stock ; stir until it boils ; remove the whisk, and allow the froth to boil up to the top of the saucepan ; cover and allow to stand 10 minutes to clear ; then pour through the jelly bag, first pouring through one quart of boiling water to warm and cleanse the bag. Use for savoury garnish, &c. Fine Leaf Gelatine, in lib. boxes, 2s. 6d., by post, 2s. 9d., from H. M. Young, 27, Arpley Street, Warrington. No. 146. ASPIC JELLY. 1 quart stock Whites and shells of 3 eggs 1 dessertspoonful salt 1 tablespoonful vinegar 2 oz. leaf gelatine Juice and rind of 1 lemon \ teaspoonful pepper 4 cloves SOUFFLES, OMELETTES, TRIFLES, AND MERANGUES. 1| oz. potato flour 1 oz. butter 3 eggs A dust of salt No. 147. SNOW SOUFFLE. 2£ oz. sugar \ pint of cream or milk £ teaspoonful yanilla