The complete cook book

One-third box gelatine, one-third cup cold water, onethird cup boiling water, one cup sugar, juice of one lemon, one cup orange juice and pulp, three eggs, (whites). Line a mould or bowl with lady-fingers or sections of oranges. Soak the gelatine in cold water till soft. Pour on the boiling water, add the sugar and the lemon juice. Strain and add the orange juice and pulp with a little of the grated rind. Cool in a pan of ice water. Beat the whites of the eggs stiff, and when the orange jelly begins to harden beat it till light. Add the beaten whites, and beat together till stiff enough to drop. Pour into the mould. One pint of whipped cream may be used instead of the whites of the eggs, or it may be piled on the top after the charlotte is removed from the mould. CRISPED BANANAS WITH CREAMED RICE. Here is a recipe for making bananas : Boil the required quantity of rice in an abundance of water (one pound to one gallon); strain, dry; add a cream made as follows: to a liaison of egg yolks add (whipped) boiling cream until it is of a proper thickness; flavor and sweeten to suit; peel, flour and fry in very hot fat the required number of bananas ; dry on napkin ; put rice "en forme" on chopping dish, arrange bananas across, dust with powdered sugar, surround with border 248 The Complete Cook Book. of whipped cream ; on forms made for the same, place candied fruits. Serve immediately to prevent cream from melting. BAVARIAN CREAM. One quart of sweet cream, the yolks of four eggs, beaten together with a cupful of sugar; dissolve half an ounce of gelatine in half a teacupful of warm water; when it is dissolved stir in a pint of boiling hot cream j add the beaten yolks and sugar ; cook all together until it thickens ; then remove from the fire ; add the other pint of cold cream, whipped to a stiff froth, adding a little at a time, beating hard ; season with lemon or vanilla, whip the whites of the eggs for the top; dip the mould in cold water before filling; set it in a cold place; to this could be added chocolate, peaches or any other seasonable fruit. BLANC MANGE. Pour one cup of boiling water over an ounce of patent gelatine and boil until dissolved, stirring constantly. Then squeeze the juice of a lemon upon a cupful of fine white sugar ; stir this into a quart of rich cream and a cupful of sherry wine; when it is well mixed, add the dissolved gelatine, stir all well together, pour into moulds previously wet with cold water; set the moulds upon ice, let them stand until their contents are hard and cold, then serve with sugar and cream or a nice sauce. BLANC MANGE— VERY FINE. Dissolve one box gelatine in two quarts of milk, let stand for two hours. Boil six almonds in the milk. Strain through a sifter while this is being boiled. Pound together in a mortar two handfuls blanched almonds and half a cupful granulated sugar. Stir into the boiled milk. Add one tablespoonful of vanilla, and sweeten to your taste. The Complete Cook Book. 249 CORNSTARCH BLANC MANGE. Stir together two tablespoonfuls of cornstarch, half a cup of sugar, the juice and a little of the grated rind of one lemon ; blend the whole with cold water enough to dissolve well. Then pour boiling water over the mixture, stirring meanwhile, until it becomes transparent. Allow it to bubble a few minutes longer, pour into moulds, and serve cold with cream and sugar. APPLE COMPOTE. Make a syrup of three-quarters of a pound of sugar and a cup of water; let it boil while you are paring and taking out the cores of six nice sour apples. Throw them into the syrup and let them boil for half an hour, or until transparent. Pour into a glass or china dish, and serve for a lunch or tea. They are nice wheu served warm. APPLE SOUFFLE.