À la mode cookery

Cut some sponge-cakes in rounds, soak them in brandy or rum, place on each the half of a peach, in the centre of which place the kernel from the peachstone. Make some thick syrup, flavour with brandy and curaçao and pour over ; spin some sugar and ornament it with. Iced Raspberry Fool Pick and stalk one pound of raspberries ; stew them in half a pint of syrup until tender, then rub through a hair sieve ; add some cochineal and a pint of good cream, and freeze in an ice machine. Make the syrup of two pounds of white sugar with half a pint of water whisked up with a teaspoonful of the white of an egg ; let the sugar dissolve, stirring it up ; then put the pan on the fire and stir it with a sugar-spoon till it boils ; put it on the side of the fire, and as it boils add at different times another quarter of a pint of water ; this causes the egg to come to the top, and after two minutes' boiling the syrup will come quite clear ; then strain it through a napkin and it will be ready for use. Raspberry Jelly à la Dieppe Make some raspberry jelly with a pound of raspberries and a pint and a half of raspberry syrup, strain through a fine tammy, add an ounce and a half of clarified gelatine made with a pint and a half of hot water, have ready a mould, and pour a little of the jelly in it and place on ice. When it is set, make a layer of white currants and cover with jelly and let it set ; then add another layer of red currants and jelly until the mould is full, then imbed in ice till cold enough to turn out. (See Plate XXII.) Rhubarb Jelly and Banana Cream Cook a pound of rhubarb with half a pound of sugar, a table-spoonful of lemon juice, and threequarters of an ounce of gelatine, mix in half a pint of cream, colour with a little cochineal. Take half a dozen or eight bananas, remove the skins, and pass the fruit through a tammy ; add the juice of an orange, a quarter of a pound of sugar and three-quarters of an ounce of gelatine, and half a pint of cream. Have ready a mould, and place these pulps in it in layers. A little apricot yellow added to the banana mixture is an improvement. (See Plate XX.) Rognons a la Curio Cut some Madeira cake into neat squares, soak them in cherry brandy, and arrange them in a silver entree dish. Make a mixture of half cream and half lemon jelly, which has been streaked with a feather dipped into cochineal, then cut into slices the size and shape of slices of bacon and lay on the brandied cake. Make some coffee cream well stiffened with calfsfoot jelly and put it on ice ; when cold, cut it into the shape of sheep's kidneys and lay it on the imitation bacon. A few finely minced pistachio-kernels should be scattered in the centre of each kidney to imitate parsley. (See Plate XX.) Royal Pudding Make a custard with a pint of milk, sugar to taste, half an ounce of gelatine, and three yolks of eggs. Set a mould with glace cherries and strips of angelica, then put in a little of the custard mixture till it cools. When cold, have ready three sponge-cakes soaked in sherry and brandy, place these in the centre of the mould, and when the mixture is nearly cold add citron cut small, sultanas and glace cherries, a table- SWEETS I 7 I