The household gas cookery book

The basins must be changed three times; the first time the jelly will be cloudy, the second time clear, and the third time brilliant. The mould should be rinsed in boiling water, and then in cold, and left wet. Be careful not to pour the jelly into the mould until nearly cold. Wine Jelly.— Any kind of wine jelly may be made from the preceding recipe by substituting half a pint of wine in place of the half-pint of water, and using three lemons instead of six. 1 68 Angelica and Cherry Cream.— Ingredients. — i pint milk, J pint cream, J oz. leaf gelatine, ij ozs. castor sugar, i teaspoonful essence of vanilla, \ lb. glacé cherries, 2 ozs. angelica cut in small pieces, 2 ozs. ground rice. Boil the milk and stir in the ground rice, dissolve the gelatine and strain in, add the sugar, fruits and flavouring. Whip the cream and add last. Then fill paper ramekin cases, and decorate with a cherry in the centre and a little angelica. Lemon Curd. - Ingredients. — 3 eggs, J lb. castor sugar, 3 ozs. butter, 3 lemons. Grate the lemon rind and squeeze all the juice and strain it. Put all the ingredients into a stew-pan and thoroughly mix over a small gas jet. Be careful not to let it boil. Bake in patty pans lined with short crust. Orange Custard. — Ingredients. — J pint orange juice, \ lb. castor sugar, 2 eggs, a small piece of orange peel. Put all these ingredients in a saucepan and stir it gently over a glimmer of gas till it thickens, taking care it does not boil, lake out the orange peel, and when cool pour it into glasses. Chocolate Mould. — Ingredients. — 1 quart milk, 2 ozs. chocolate (powdered), 3 tablespoonfuls of corn¬ flour, 2 ozs. sugar. Put the chocolate, milk and sugar, into a saucepan, and let it boil very slowly. Mix the cornflour smoothly with some milk and pour it into the sauce¬ pan, stirring all the while, and letting it boil for five or six minutes to thoroughly cook the cornflour. Rinse out a mould with cold wrater, pour the mixture in and let it set, or pour it into little paper soufflee cases, and place whipped cream on the top, decorate with a crystalline violet. , Plum Cheese.— Ingredients — 1 pint of plums, 1 pint water, \ lb. sugar, 1 oz. leaf gelatine, a little cochineal. Stew the plums in the water with the sugar until t oroughly cooked. Pass all through a hair sieve. Dissolve the gelatine in a little water and strain into the puree, adding a little cochineal if required. Pour into a mould to set. 1 70 PIES AND PUDDINGS. Christmas Pmm Pudding, Royal. The oldfashioned idea is still the best idea, and ceitainly a wise one, to make your Christmas puddings and mince pies early in December, as suet gets very dear at Christmas time. A good plum pudding will keep for six months, and more ; it is not a bad plan to make several puddings and boil them, and hang them up until wanted. The undermentioned will not be found an expensive recipe, but a good pudding.