À la mode cookery

colouring, then let it get cold ; or apricot yellow may be used for the colouring. Line the bordure- mould with lemon jelly, and garnish the flowers on the top by means of an icing bag with the custard ; then line the mould with clear lemon jelly ; then place in the Madeleine cake and fill up with more jelly. When set, turn out and serve with either fruit or cream ice in the centre. Californian Jelly Take a couple of ounces of pistachio kernels, blanch them in boiling water for two seconds, then throw them into cold for the same time ; dry them in a cloth and rub the skins off; cut the kernels into shreds as fine as possible. Have ready some liquid but nearly set clear jelly flavoured with maraschino, then take some gold leaf (about five leaves) and blow it into the jelly and stir the leaf with a fork, breaking it into tiny morsels and stirring the whole time ; then add the shred pistachionuts, then place it into the mould or little moulds, and place on ice till wanted. (See Plate XXII.) Twentieth-century Jelly Make a pint of clear jelly flavoured with lemon, and before it sets, but after it is cool, whisk till it becomes white ; when it is almost set, whip in some brandy cherries which have been drained from the brandy. Fill a mould with this and set on ice and SWEETS I 5 I turn out. A little of the jelly coloured red should be put into the mould first and allowed to set. A little of the brandy put into a cream-and-sugar sauce might be handed with it. Chartreuse a la Reine Line a plain round mould with pale calfs-foot jelly with alternate squares of lemon jelly coloured red and squares of jelly mixed with cream in a chessboard pattern. Decorate the top, as in the plate, with jelly and cream ; the jelly must be made stiff, so that it can be cut into the devices. Whip some cream, sweeten and flavour with fresh strawberries, and fill up the mould and put on ice ; when sufficiently frozen, turn out and decorate the centre with a little chopped jelly like a wreath, and in the centre of that pile a little whipped red jelly ; or a little fruit, such as two or three strawberries, can be placed in the middle with angelica cut in strips and placed like leaves, or a bunch of red currants, just as suits the decorator's taste. (See Plate XVIII.) Coffee Cannelons Mix four ounces of castor sugar with three table spoonfuls of distilled coffee essence and a dessertspoonful of flour. Add the whisked white of an egg to make a paste. Take pieces the size of a walnut, and roll them out very thin ; place them on a buttered tin and bake in a moderate oven for ten minutes. Whilst they are hot, turn them over a ruler to shape them and slip them on to a sieve to dry. Corbeilles a la Nimrod Make some Cassel puddings ; cut out the centres within a quarter of an inch of the edge, brush the outsides over with apricot jam that has been passed through a sieve, and then rolled in crushed centrifugal sugar. Fill the insides with brandy cherries and with a rose pipe ornament the edges with a little white glace icing, placing pieces of angelica cut into the shapes of leaves. Whip up some cream, flavour with cherry brandy, and pile on the top. Corbeilles de Fantaisie