Miss Cameron's cookery book

Swiss Cream. One pint of cream, 4 oz. of sugar, 1 lemon, 1 tablespoonful oloornflour, 5 oz. of macaroons. Rub the sugar on the rinds of the lemons, and put it into the cream. Mix the cornflour to a smooth paste with a little of the cream, and put the rest into a stewpan over the fire to heat. Pour it on to the cornflour, stir, and return to the stewpan. Boil four or fire minutes. Pour into a basin, stir till nearly cold, and add the lemon juice. Cover the bottom of a glass dish with macaroons, pour over some of the cream, add another layer of macaroons, the rest of the cream, and garnish with sliced citron. Lemon Gream. One oz. gelatine (Nelson's opaque), \ lb. loaf sugar, the juice of 3 lemons, and the rind of 1, finely grated; 3 eggs, \ pint of milk. Soak the gelatine in half pint of cold water for one hour, put it into a copper saucepan, add the sugar, the juice and rinds of the lemons, and pour on to it \ pint of boiling water. Warm gently over the fire until the gelatine is thoroughly melted, stirring all the while. Take off the fire, and when slightly cooled stir in the eggs well beaten, and the milk. Pour into a wetted mould ; when set, turn out with custard or cream poured round it. Vanilla Bavaiois. Three-quarters of a pint of milk (boiled), 3 oz. castor sugar, $ oz. leaf gelatine, 3 yolks of eggs, \ pint whipped cream, 1 teaspoonful of essence of vanilla. Put into a basin the yolks of the eggs and sugar, pour on to them the milk while hot, add the gelatine. Pour the whole into a saucepan, and stir over a gentle heat till the custard thickens, taking care not to curdle it. Remove from the fire, and allow it to stand till it begins to set. Stir in the vanilla and whipped cream. Whip well, and pour into a wetted mould. Raspberry and Cornflour Mould. Two lb. currants and raspberries, 6 oz. sugar, 3 oz. Brown and Poison's cornflour, \ pint of water, a few drops of liquid -in a: \r.-i -r. «W irtH/- at--. 1 JW )* * -UiTi'-q, ..\r--utu.-i . -.. . *:i.l**s» U4.1 h^ii- / V.* 1 l*tlU-A7,4£i. :.^ , pi ^- :.\qrs;xi\tim.* *^ v.». .iurj; k.--. ^ i". ■.»*. VI* .h**-- -j-.t i.../ *■« A lm m* i •t • ■ .• . . .^ — *-i* ii t {(Mi fUK sugar and vanilla, dissolve in it the gelatine and strain ; stir occasionally until it commences to set, pour into a mould, and set aside. When cold, dip in warm water, and turn out. Cocoa Sponge. Take some of the above cocoa jelly mixture; when lukewarm whip briskly with a whisk until it becomes quite a light froth and firm. Pile on a dish and serve plain oir witb. whipped cream. Chestnut Iced Pudding. Three dozen chestnuts, the yolks of 10 eggs, 1 lb. of sugar, 1 pint of rich cream, 1 oz. of candied peel, 2 oz. of currants, 2 oz. of sultanas, 1 glass of liqueur, vanilla flavouring. Blanch the chestnuts and pound them in a mortar with a little syrup. Pass them through a sieve, and mix them in a basin with 1 pint of rich syrup, 1 pint of cream, and the yolks of 10 eggs. Put mixture in a saucepan, and stir it over a slow fire till it just begins to boil. Take it off and pass it through a sieve. When it is cold put it in the freezer, and when nearly frozen add the sliced peel, the currants and sultanas; then add i a pint of whipped cream mixed with the whites of two eggs beaten to a stiff froth with a little syrup. When the pudding is perfectly frozen, put it in a mould, close the lid, and bury in ice till required. Turn out and serve. Vanilla Ice Cream— Ordinary. Yolks of 4 eggs, 1 pint of milk, £ lb. castor sugar, teaspoonful vanilla essence. Make a custard with the milk, yolks of eggs, and sugar. When cool, add the vanilla, and freeze. Chartreuse Ice.