The new practical cookery guide

Regina — Puree of fresli strawberry and cream, blended with dissolved gelatine, garnished with strawberries. Religieuse — Chocolate and vanilla Bavarois cream in layers, pralines over. Viennoise — As Creme Caramel, the custard flavoured with caramel. Creme Regence (Hot) — A custard flavoured with maraschino and crushed biscuits baked in charlotte mould and garnished with halves of apricots, dried cherries, apricot sauce round. Creme Regence Meringuees (Hot) — As above, masked with meringue mixture when turned out on dish and salamandered. Creme Villageoise (Hot) — A custard mixed with crumbed biscuit, dice of cooked pears and apples, anisette flavour, and poached in mould. CroCtes (Hot). Lyonnaise — Spread sweetened puree of chestnut on half-moon shaped dried brioche croutes, then a coating of puree of apricot, sprinkle chopped browned almonds over, and serve with a sauce made of apricot pulp, Malaga wine, and salpicon of chestnuts, raisins, sultanas, and currants. Marechale — Spread some praline on half-moon shaped brioche dried croutes, serve in couronne with a 422 The New Practical Cookery Guide. salpicon of pineapple, raisins, cherries blended with puree of apples in centre, a bordure of olive shaped pink and white pears round, apricot sauce and kirsch over. Normande — Brioche croutes masked with puree of apples, pink and white quarters of apples in centre, apple puree sauce over. Parisienne — Mask a brioche croute with praline, half a slice of pineapple on each, macedoine of fruit in centre, apricot sauce au madere over. Turban Richelieu — Stewed greengages, apricots, and pineapple, served in turban of genoise, apricot sauce with kirsch over. Victoria-— Browned brioche croutes in couronne, served with stewed cherries and chestnuts in centre, apricot sauce and rum over. Cold. Pain de Riz Egyptienne — Rice cooked with milk, sugar, and saffron flavour, finished with cream and a little dissolved gelatine ; when near cold, poured into a mould, the bottom of which should be decorated with pink sweet jelly in stars, and half-moon shape of bavarois placed on ice to set, and served with stewed stuffed dates and syrup round. Pain de Riz Imperatrice — Rice cooked with milk, sugar, and vanilla, lie yolks and cream mixed with salpicon of fruit, allowed to set in mould having pink jelly in bottom, and served with apricot sauce round. Entremets {Sweets). 423 Pain cle Biz Maltaise — Prepared as above, ginger flavour, served with a Maltese cross of pink jelly set in bavarois in bottom of mould, apricot sauce and quarters of oranges round. Pain de Biz Richelieu — As Imperatrice, in bordure mould, stewed greengages, apricots,; and pineapple in centre, apricot sauce over. Gelees (Jellies) Suedoises. Belgravia — Special Belgravia jelly moulds, the tubes of which are filled with different colour jellies and Bavarois mixture, the mould filled with clear liqueur jelly. Carte Blanche — Or champagne jelly, served in glasses. Dantzicrd la Rothschild — Dantzic liqueur jelly, with gold and silver leaves, mixed just before setting. En Coupe — Liqueur jelly set in special glasses (coupe). Grande Chartreuse — Jelly flavoured with green Chartreuse. Grand Due — Pineapple jelly with dice of pineapple in special glass dishes. Imperiale — Champagne jelly with dice of pineapple and pistachios, jelly Russe (whipped jelly) on top. Moderne — Fruit jelly, liqueur flavour, in special glass dishes, with fruit tastefully arranged in layers.