Domestic and economical cookery recipes

Rub oft’ the yellow rind of the lemon upon the loaf sugar. Put a quarter of a pint of water, the gelatine, rind and juice of the lemons and the sugar into a large saucepan, Cook slowly over the gas until the gelatine has thoroughly dissolved, but do not let the mixture boil. Add the remainder of the water and the beaten yolks of the eggs. Stir until the mixture thickens. Remove the saucepan from the gas, and stir in well, though lightly and quickly, the stiffly beaten whites of the eggs. Pile the mixture high into wet moulds. This quantity will fill two pint moulds. When cold turn them out by dipping the moulds very quickly into hot water. No. 400. SNOW CREAM. 1 gill of cream ■h pint of custard 1 pint of water Line a glass dish with sponge cake, cover with tinned apricots, pour over the custard, and then pile up the Avhisked cream, and decorate with fancy pieces of cake dipped in colored sugar. No. 401. APRICOT CREAM. 4 pint of cream 4 pint (or more) apricot puree A gill of water, or syrup from apricots 4 oz. of gelatine Lemon juice to taste Castor sugar ,, Decorate the bottom of the mould with a little coloured jelly- Rub the apricots through a hair sieve, whip the cream stiffly, add the apricot puree, sweeten to taste, and add lemon juice. Dissolve leaf gelatine in half gill of water, and when sufficiently cool, but not too cold, add to the cream and stir well, then pour into mould and leave to set in a cool place. N.B. — All Fruit Creams may be made in the same manner. No. 402. RASPBERRY CREAM. 1 pint of fresh raspberries | 4 lb. of castor sugar \ pint of thick cream j f oz gelatine Put the raspberries and half the sugar into a basin and let them stand about one hour, then rub through a hair sieve. Dissolve the gelatine in a little water with the remainder of the sugar. Whip the cream until stiff, add the fruit to the gelatine, and allow it to get warm, pour it to the cream through a strainer, mix thoroughly ; pour into a mould and set in a cool place until firm. 1G6 No. 403. ORANGE CREAM. (i oranges | 3 ozs. of sugar Yolks of 3 eggs j 1 oz. gelatine 1 gill of milk j i pint of double cream Boil the milk with the rind of two oranges and the sugar ; when slightly cool add it to the eggs, return to the saucepan, stir over the stove until it thickens, pour into a ' basin, add the juice of the oranges, the cream whipped to a froth, and the gelatine dissolved in a little boiling water. Mix all thoroughly and pour into a wet mould. Serve with slices of orange coloured with cochineal. No. 404. APPLE SNOW. 3 apples i 3 ozs. castor sugar The whites of 3 eggs j 2 tablespoonsful water Kind of 1 lemon Peel, core, and cut the apples in slices, put them into a saucepan with the water and lemon rind, boil until tender, beat quite smoothly, and let them cool j whip the eggs to a stiff paste, add to the apple, and continue whipping until the mixture becomes quite stiff. Pile it high on a fancy dish, and garnish with coloured sugar. No. 405. APPLE TRIFLE. 5 good-sized apples | } pint of cream 3 ozs. of castor sugar i 2 eggs | pint of milk j Rind of half a lemon.