Evans' recipe cookery book

add fruit, and whisk well ; place in mould in which cold water has stood till moment of using. SPANISH CREAM. Ingredients. | Oz. Gelatine. i Pint Milk, i Tablespoonful Castor 2 Eggs. Sugar. Flavouring. Method. Soak gelatine in milk for three hours ; put on fire and let it come to boiling point ; beat yolks of eggs ; add to milk ; beat whites of eggs with sugar to a stiff froth ; stir gently in the milk ; add flavouring, and pour into a mould. PINE-APPLE CREAM. Ingredients. 1 Small Tin Pine-Apple. j Oz. Gelatine. 3 Ozs. Castor Sugar. J Pint Double Cream. Method. Cut half pine-apple into dice ; place gelatine in the liquor of the pine-apple, and when well soaked heat with sugar till fully dissolved ; pound remainder of pine-apple and stir in with the gelatine ; whip cream well ; pour cream over puree and diced pine-apple ; whip all; together ; pour into mould in which cold water has stood till moment of using. LEMON CREAM. ingredients. 3 Lemons. 3 Eggs. i Gill Water. J Lb. Castor Sugar. Oz. Gelatine. Soak gelatine in water ; add rind of lemons cut very thin ; stand for thirty minutes ; dissolve over the fire ; strain and cool ; beat eggs and sugar together ; add juice of lemons ; pour on gelatine ; stir over slow fire with a wooden spoon till it begins to thicken ; do not let it boil. Pour into a wet mould, and serve cold. LEMON CREAM (NO. 2). Ingredients. i 6d. Packet Gelatine. J Lb. Loaf Sugar. 4 Lemons. i Quart Milk. Method. Soak the gelatine in a little milk ; grate the rinds of the lemons and put into one pint of milk ; simmer slowly for thirty minutes ; strain the milk, add the sugar, and pour on to the gelatine ; stir till dissolved ; add the other pint of milk cold ; when nearly cold add the juice of the lemons (strained) very slowly ; pour into a wet mould. « APPLE SNOW. Ingredients. 5 Good Sized Apples. Whites of Five Eggs. Rind of Half a Lemon. Jib. Powdered Sugar. Method. Peel, core, and cut apples into quarters, put them into a saucepan with lemon peel and sufficient water to keep them from burning (about one gill water). When they are tender remove peel and beat them to a pulp. Let them cool and stir them to whites of eggs, which should previously be beaten to a stiff froth. Add sifted sugar and continue whisking until mixture becomes quite stiff. Either heap on glass dish or in small glasses. APPLE CHARLOTTE. Butter a pie dish and cover with breadcrumbs. Add a layer of sliced apples sprinkled with sugar, put a few small pieces of butter here and there, then cover with breadcrumbs. Repeat this process until dish is full, taking care to finish with crumbs and butter at the top. Bake in moderate oven for three-quarters of an hour until brown. Serve with custard. BAKED APPLE PUDDING. Take about two pounds of apples and stew in a pan with very little water, sugar to taste and flavour with cloves and grated lemon peel. Pour into a pie dish and keep hot. Make a mixture of the following : — One egg ; the weight of it in butter and sugar ; the weight of two in flour ; one small teaspoonful of baking powder. Method. Beat the butter with sugar to a cream, stir in one egg and then flour ; baking powder last.