À la mode cookery

spoonful of brandy and a tea-spoonful of vanilla essence to the custard ; mix lightly together ; put it round inside the mould so as not to displace the cake ; put on ice and turn out. The sultanas should be steamed and not used till cold. Pudding a la San Toy Make a good custard flavoured with vanilla and sweeten to taste, strain and add half a pint of cream, a gill of maraschino, the juice of half a lemon, and a little gelatine dissolved in milk. Put the whole into a pretty pudding-mould and place on ice, then turn out and ornament it with little rosettes of whipped red jelly and sugar violets. Strawberry Pudding Make two pints of strawberry puree and mix with it three-quarters of a pound of castor sugar. Melt one and a half ounce of gelatine in a gill of milk. When nearly cool, strain it through a tammy into the puree, stirring it well. Decorate a plain round mould with almonds and pistachio-kernels in pretty designs, put it on the ice, and when the decorations are set, fill in the puree, and let it remain in ice till required, when it can be turned out and clotted cream served with it. Sweet Poached Eggs Take a sponge-cake and cut it into slices about half an inch thick, stamp them out into neat rounds with a cutter, and let them soak in brandy for a little while. Mix some cream and calf's-foot jelly together (of course the jelly must be melted), the cream flavoured with a little apricot syrup ; put the cream into a large flat dish to the thickness of about an inch, place the cream on ice till firm ; when it can be cut into rounds with a cutter, put these rounds of cream on the round of cake, and take some apricots from a tin of preserved apricots. Let them drain from the syrup and place one on each round of cream. (See Plate XX.) Strawberries en Paradis Take some fine large strawberries and place them in a quart mould ; sugar them well after stalking them. Cover them thickly with either Devonshire cream or thickly whipped cream. Put buttered paper over the top tightly and immerse them in ice for ten hours, then turn out. This is a most delicious dish. Trifle a la Old Century This must be prepared nine or ten hours before it is required. Take a pound sponge-cake rather stale a quarter of a pound of each of greengage, apricot and strawberry jam, a quarter of a pound of orange marmalade, half a pint of marsala or raisin wine, a wineglassful of brandy, the same of curagoa and ginger wine, five ounces of loaf sugar, six fresh eggs, one pint of milk, half a pint of thick cream (Devon- shire cream preferred), two ounces of blanched sweet almonds, one ounce of ratafias, and a teaspoonful of vanilla essence. Cut the cake into five slices. Put the top slice aside and spread the other four with the different jams. Put two ounces of sugar into the wine, mix the brandy and liqueurs in also ; lay the ratafias in a glass dish, and on them the bottom slice of the cake. Pour a little of the wine over them, put on another slice of cake on the top of the other, and more wine and so on till the cake is built up ; keep pouring the wine over till it is all used up. Make a rich custard flavoured with brandy, let it get quite cold ; cut the almonds in pointed slices, stick the top of the cake with them, and when ready to serve pour over the custard.