Domestic and economical cookery recipes

Peel, core, and cut the apple in slices, boil until quite soft, with two tablespoonsful of water and the sugar, rub 1G7 through a fine sieve. Make a custard with the eggs and milk, put the apple into a glass dish, pour the custard over. No. 406. RICE CREAM. 2 ozs. of Carolina rice | 3 ozs. of sugar l pint of milk i 4 oz- °f gelatine h pint of thick cream | Flavouring Wash the rice well in cold water, put it into a saucepan with the milk, and boil until quite soft. Dissolve the gelatine in a little water, add to it the sugar, pour to the rice, also the cream which has been whipped stiffly, mix all thoroughly, add a few drops of flavouring essence, and pour into a mould. When set turn out and serve with fruit or preserve. No. 407. TAPIOCA CREAM. Make as for Rice Cream. No. 408. TRIFLE 4 lb. of macaroons 4 lb. of ratafias 4 pint of sherry pint of thick cream Apricot jam 3 ozs. of sweet almonds Coloured sugar 2 ozs. pistachio kernels Put the macaroons and ratafias into a trifle dish, pour over them the sherry, and let it stand until the liquor is all absorbed, then spread over the biscuits some apricot jam. Whip the cream until stiff and lay it on the top of the jam, garnish with the pistachios, and almonds blanched and cut in strips, and sprinkle over all some red sugar or comfits. A rich custard may, also be used with the cream for this dish, and it may be garnished with jelly or candied fruit. No. 409. FRUIT SET IN JELLY. Any fruit may be used ; in the summer fresh fruit, as raspberries, strawberries, currants, Ac. ; in the winter, grapes, dried fruits of any kind, preserved peaches, apricots, together with almonds, Ac. Rinse a mould out in cold water ; stand it in cold water or on ice, or in a cool place, and pour in a tablespoonful of jelly (clear wine jelly) ; place in this a little of the fruit, not too closely, or the clearness of the jelly will not show to advantage. When this layer has set, pour in a little more jelly and some more fruit, and allow that to set, and so on till the mould is full. No. 410. VANILLA CREAM. Boil two gills of milk or cream, sweeten with sugar or saccharin, flavour with extract of vanilla, stir in a quarter of an ounce of Nelson’s Leaf or Nelson’s Brilliant Gelatine, and when dissolved take oft the gas. Beat occasionally until on the point of setting, then stir in the white of an egg beaten to a strong froth, and mould the cream. No. 411. PRUNE JELLY. Wash the fruit, and to half a pound of it allow a quarter of a pound of sugar and half a pint of water. Boil the sugar and water together for ten minutes, then put in the fruit and stew gently until perfectly tender, so that it will break up easily. Drain the syrup from the prunes, and boil it until it becomes thick. Meanwhile take out the stones and rub the prunes through a sieve to a fine pulp, which add to the syrup. When this is on the point of boiling stir in a quarter of an ounce of Nelson’s Leaf Gelatine or Nelson’s Brilliant Gelatine, to each half-pint. Cream can be served with this jelly when allowed. No. 412. ORANGE JELLY.