Practical gastronomy and culinary dictionary

Whip the cream, add a dessert- spoonful of castor sugar ; when the apples are cold, fill the centre of each with some of the whipped cream. Dish up on little heaps of whipped cream in a cold dish. Put a crystallised cherry and 2 or 3 lozenge-shaped slices of angelique on top of each. Put the re- mainder of the cream in the centre of the dish, and serve. COLD SWEETS AND ICES. 629 656. Petites Bombes de Fraises a la Moderne. — I lb. small ripe but firm strawberries, 1 pint wine jelly, 1 glass Maraschino, 1 gill double cream, liquid carmine, angelique. Line a number of bomb-shaped moulds with jelly previously coloured with a few drops of carmine. Cut some of the smallest strawberries into sUces ; put a small piece of angelique in the end of each half to form the stalks. Place them neatly around the sides of the moulds so as to line them completely, and put on the ice to set. Cut the remainder of fruit into dice or slices. Boil remainder of jelly, slightly coloured, for a few minutes, to reduce its quantity. Pour into a basin, stir over the ice to cool, then add the cream, liqueur, and fruit. Mix all carefully over the ice ; fill the centre of the moulds. Keep on the ice till required for serving. Unmould, dish up, garnish with a few nice strawberries and chopped jelly, and serve. 657. Petits Pains de Fraises (Little Strawberry- Moulds). — ] punnet of strawberries, 1 pint wine jelly, I glass Maraschino, i oz. French leaf gelatine, 2 eggs, 1 oz. castor sugar, 2 oz. loaf sugar, angelique. Dissolve some of the jelly, pick about a dozen of the best strawberries. Mask some fancy dariole moulds with jelly ; when partly set, garnish the surface with strawberries and angelique leaves ; coat the garnish with half- set jelly, and put on the ice to get firm. Beat up the eggs ; pick the remainder of the strawberries, put them in a basin, crush with a wooden spoon, and rub through a fine hair sieve. Make a syrup (about one gill) with the loaf sugar ; put the fruit pulp, syrup, eggs, and Maraschino in a copper bowl, and whisk over a saucepan of boiling water. Dissolve the gelatine, previously soaked in water, and strain into the pulp, &c. ; keep stirring over the hot water until the mixture binds ; then take off, beat a little longer over some crushed ice. When sufficiently cool, fill up the moulds and leave on the ice until quite set. Immerse the moulds in tepid water, turn out neatly on a dish, 630 RECHERCHE COOKERY. garnish withchopped wine jelly and some glace cherries, and serve. 658. Bananas Farcies aux Praises. — 8 to 10 bananas (not over-ripe), J lb. best scarlet or forest strawberries or a gill of preserved strawberry pulp, 1 oz. sugar (castor), 1 glass Curagoa, i lemon. Choose bananas of a good colour, wipe them with a cloth, cut off the stems, and split them in halves length- ways. Scoop out carefully the soft portion and put it in a basin ; add to it the strawberries or pulp, which should in each case be well reduced, without being burnt ; mash the fruit until quite smooth, rub through a hair sieve, incorporate the liqueur and a few drops of lemon juice; add a little castor sugar if necessary. Fill the banana shells, place two halves together, tie up with string, and put on the ice. When required for serving, remove the string and tie each with a piece of narrow ribbon.