moisten tliem witli one quart of water and the juice of one lime ; pour the whole into the stew-pan containing the gelatine, and pnt it on the fire, whisking the liquid con- tinually until it boils. Take the pan from the fire, let the liquid cool, and strain it through a jelly bag, pouring it back and straining again until it is quite clear. When cold, flavour the jelly with maraschino, a wine-glass will be sufficient, and let it rest awhile. IS'ow prepare a macedoine of fruits, preserved cherries, strawberries, apricots, greengages, and raspberries✪ Jelly with Fruit, and fill the jelly mould as follows : — first set it upon ice, and pour into it about one-eighth thickness of the jelly, arrange some fruit tastefully in this layer, cover it with jelly, and continue layers of fruit and of jelly until the mould is nearly full, then finish it with jelly only, cover the mould with ice, and turn it out when finally set and quite firm. Iced cream en hloc may accompany. 8. — This is an iced pudding flavoured with chocolate. First note the way in which the case Sidlienne^''^''^^^ ^ ^"^ should be made, which is applicable to all iced puddings in cake cases. Cut the slices of cake the length of the depth of the mould, the eighth of an inch thick, and an inch and a half wide : cut a circular piece the size of the bottom of the mould. Make a cement with the whites of three eggs, and an ounce of finely sifted sugar. Arrange the slices round the side of the mould slightly overlapping one another, and cement them firmly together, fixing their ends to the circular top placed at the bottom of the mould. "When the cement dries, the case will be quite firm. Choose a mould for the ice slightly smaller than this case, so that the latter may cover it nicely. When firmly set, the cake case may be turned out upon a dish, and its outside brushed over with some thin cement, and sprinkled over 36 358 MENU FOR A PARTY OF EIGHT, with chopped pistachio nuts, almonds, sugar plums (non pareils) or crystallized sugar. For the ice : — Dissolve two ounces of chocolate in a pint of boiling milk, when quite smooth, and cold, add half a pint of cream, a tea-spoonful of vanilla essence and the yolks of ten eggs : make a custard of the mixture adding two ounces of sugar. Stir in half an ounce of dissolved gelatine while the custard is warm, and whip it briskly and put it into the freezer. Freeze, mixing into the half- frozen custard a coffee-cupful of whipped cream✪ Iced Pudding Flavoured with Chocolate. Turn it out when ready, cover with the case, and serve. Note. — To adapt this menu, you need only insert after the fish, Bceuf a la mode, vide page 123. jvrEnsrxj isTcd. at- for a party of eight, Potage a la Brunoise. Seer a la Napolitain. Cotelettes de mouton a la Reforme. Croustades de lapin a la reine. Entrecote de bceiif a la Chateaubriand. Salpicon de gibier en caisses. Tomates au gratin. Beignets de pecbes. " Pudding" glace aux cerises. Fromage, hors d'oeuvres. Dessert. 1. — Brunoise is a soup something like Julienne, but of a distinct character on account of the Brunoise soup. . i • i , i , i i manner m which the vegetables are ✪ Seer a la Napolitain

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moisten tliem witli one quart of water and the juice of one lime ; pour the whole into the stew-pan containing the gelatine, and pnt it on the fire, whisking the liquid con- tinually until it boils. Take the pan from the fire, let the liquid cool, and strain it through a jelly bag, pouring it back and straining again until it is quite clear. When cold, flavour the jelly with maraschino, a wine-glass will be sufficient, and let it rest awhile. IS'ow prepare a macedoine of fruits, preserved cherries, strawberries, apricots, greengages, and raspberries, and fill the jelly mould as follows : — first set it upon ice, and pour into it about one-eighth thickness of the jelly, arrange some fruit tastefully in this layer, cover it with jelly, and continue layers of fruit and of jelly until the mould is nearly full, then finish it with jelly only, cover the mould with ice, and turn it out when finally set and quite firm. Iced cream en hloc may accompany. 8. — This is an iced pudding flavoured with chocolate. First note the way in which the case Sidlienne^''^''^^^ ^ ^"^ should be made, which is applicable to all iced puddings in cake cases. Cut the slices of cake the length of the depth of the mould, the eighth of an inch thick, and an inch and a half wide : cut a circular piece the size of the bottom of the mould. Make a cement with the whites of three eggs, and an ounce of finely sifted sugar. Arrange the slices round the side of the mould slightly overlapping one another, and cement them firmly together, fixing their ends to the circular top placed at the bottom of the mould. "When the cement dries, the case will be quite firm. Choose a mould for the ice slightly smaller than this case, so that the latter may cover it nicely. When firmly set, the cake case may be turned out upon a dish, and its outside brushed over with some thin cement, and sprinkled over 36 358 MENU FOR A PARTY OF EIGHT, with chopped pistachio nuts, almonds, sugar plums (non pareils) or crystallized sugar. For the ice : — Dissolve two ounces of chocolate in a pint of boiling milk, when quite smooth, and cold, add half a pint of cream, a tea-spoonful of vanilla essence and the yolks of ten eggs : make a custard of the mixture adding two ounces of sugar. Stir in half an ounce of dissolved gelatine while the custard is warm, and whip it briskly and put it into the freezer. Freeze, mixing into the half- frozen custard a coffee-cupful of whipped cream. Turn it out when ready, cover with the case, and serve. Note. — To adapt this menu, you need only insert after the fish, Bceuf a la mode, vide page 123. jvrEnsrxj isTcd. at- for a party of eight, Potage a la Brunoise. Seer a la Napolitain. Cotelettes de mouton a la Reforme. Croustades de lapin a la reine. Entrecote de bceiif a la Chateaubriand. Salpicon de gibier en caisses. Tomates au gratin. Beignets de pecbes. " Pudding" glace aux cerises. Fromage, hors d'oeuvres. Dessert. 1. — Brunoise is a soup something like Julienne, but of a distinct character on account of the Brunoise soup. . i • i , i , i i manner m which the vegetables are

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