Handbook of practical cookery

Remove the apples without breaking them, and place them in a crystal dish. Throw the gelatine into the syrup that remains in the sauce-pan, stir all until the gelatine is melted, pour the mixture through a strainer into a bowl, add to it the cochineal, and stand the bowl in a cool dry place until the syrup congeals. Cut the jelly so made into rough pieces, distribute it among the apples in the dessert-dish, and whipping the white of egg to a stiff froth, garnish the dish with this. NOTE. — Double cream is cream that has been twenty-four hours in rising. Single cream rises in twelve hours, and cream for butter requires forty-eight. Walnut Ice-Cream.— Six ounces of the kernels of walnuts, one gill and one half of milk, one-half table-spoonful of orange-flower water, six ounces of sifted sugar, one half pint of cream. Place the walnut kernels in a mortar, add the orange- flower water and half a gill of the milk, pound all well together until the kernels are smooth. Place the mixture now on a wire sieve, and rub it through with a wooden spoon on to a plate. Add to this mixture then the sugar and the remainder of the milk, place it in the freezer and freeze for ten minutes, add then the cream and freeze all together. Green Codling Ice-Cream.— Six large codlings, one half pint of water, one quarter pint cream, four ounces of sugar. Rub the apples well in a clean towel, and slice them in thin round slices, place them in a sauce- pan, and add to them one gill and a half of the water ; place the pan over a slow fire, and allow all to cook slowly for twenty minutes. Place then a hair sieve over a basin, and rub the apples while hot through the sieve ; boil then in another sauce-pan the sugar and remainder of the water for ten minutes, add this to the apples, and mix all well together ; add then the cream, and freeze in the usual manner. Me'ringues. — One half pound sifted sugar, the whites of six eggs. Place the whites of eggs in a basin and whip them to a very stiff froth. Stir in them with a spoon the sugar, as lightly and quickly as possible, to prevent the sugar having time to melt. Have in readiness a small board about one inch and a half in thickness, wet it well with cold water. Cut some stout foolscap paper in strips about two inches in width, place them on the table, take small spoonfuls of the mixture and place them about an inch apart on the paper. This must be done as quickly as possible ; sprinkle over a little white sugar, and allow them to stand three minutes. Then place the strips of paper on the wetted board, and put the board in a moderate oven until the meringues take a very pale brown colour. Take the board from the oven, and lift the strips of paper; remove carefully each meringue, scoop out the centre, and lay them on baking sheets with the rounded sides down, and place them in a moderate oven till quite dry. PASTRIES. Puff Paste. — One quarter pound of butter, one quarter pound of flour, yolk of one egg, one half gill of cold water, six drops of lemon-juice. Sift the flour through a fine sieve upon a mixing-board. Put the yolk of egg into a small bowl, and add to it the lemon-juice and cold water, beating these together with a fork.