1 lb. flour
¹⁄₂ lb. bread crumbs
2 lbs. raisins
1 lb. sultanas
¹⁄₂ lb. currants
¹⁄₂ lb. mixed candied peel
¹⁄₂ lb. sugar
1 salt-spoon salt
Grated rind and juice of three lemons
¹⁄₂ nutmeg, grated
4 blanched and pounded bitter almonds
1 tea-spoon mixed spice
1 ” ground cinnamon
¹⁄₂ ” ” ginger
1 pint brandy or sherry
5 eggs beaten up with ¹⁄₂ pint milk
Orange juice, if liked
Chop the suet very fine. Mix the sugar and spices. Add the suet,
well-prepared fruit, eggs and brandy. Let the mixture stand until
the following day, stirring well at intervals. Put the mixture into
well-buttered basins, filling them to within two inches of the top.
Cover with buttered paper, and over this tie a well-floured cloth.
Boil for eight hours.
Christmas Plum Pudding--II
For each Pudding
¹⁄₄ lb. raisins
¹⁄₄ lb. sultanas
¹⁄₄ lb. currants
¹⁄₄ lb. orange peel
¹⁄₄ lb. lemon peel
¹⁄₄ lb. almonds (chopped)
¹⁄₄ lb. chopped preserved ginger
¹⁄₄ lb. sugar
5 ozs. chopped suet
3 heaped table-spoons flour
5 eggs
Spices, brandy or whisky to taste
Salt
Boil twelve hours.
*Dutch Apple Cake
1 pint flour
¹⁄₂ tea-spoon carbonate of soda
1 tea-spoon cream of tartar
¹⁄₄ cup butter
1 egg
1 scant cup milk
4 sour apples
3 table-spoons powdered sugar
Mix and sift the dry materials together. Rub in the butter. Beat the
egg. Mix it with the milk. Add to the flour and stir well in. Spread
the dough half an inch thick in a shallow tin. Pare the apples and
core them. Cut them into eighths. Put these in rows, pressing the thin
edge down into the dough. Sprinkle the sugar over the apples. Bake in a
hot oven twenty to thirty minutes. Serve with lemon sauce (see p. 85).
Fig Pudding
¹⁄₄ lb. butter
¹⁄₄ lb. figs
¹⁄₄ lb. bread crumbs
2 eggs
Chop the figs and stew them in the butter for quarter of an hour. Beat
the eggs well. Mix them with the bread crumbs. Add the figs and butter.
Steam on a buttered mould three hours.
Friar’s Omelet
Apples
3 eggs
1 cup sugar
Juice of half a lemon
Bread crumbs
Steam several sour apples. Mash them and then drain them until quite
dry. Take one pint of this pulp, and when cool add to it the three
well-beaten yolks, the sugar, lemon juice, and the whites beaten to
a stiff froth. Brown some very fine bread crumbs in a little butter.
Sprinkle the bottom and sides of a well-buttered pudding dish with
them. Pour in the mixture. Cover with bread crumbs. Bake twenty
minutes. Serve with brown sugar and cream.
*Gooseberry Pudding
3 cups gooseberries
³⁄₄ lb. butter
³⁄₄ lb. powdered sugar
8 eggs
4 sponge-fingers
Stew the gooseberries in water until tender. Do not let them break.
Take them out and drain. Then put them through a fine sieve.
Beat the butter to a cream. Add the sugar and beat again. Stir in the
gooseberry pulp, the well-beaten eggs and the sponge-fingers finely
crushed. Mix well and bake in a pudding dish for thirty minutes.
Ginger Pudding
¹⁄₂ lb. flour
6 ozs. suet
1 table-spoon brown sugar
2 table-spoons golden syrup
1 tea-spoon baking powder
2 eggs
A little milk
Sift the baking powder with the flour. Beat the eggs until creamy. Mix
all well together. Steam two and a half hours.
*Italian Mousse
12 yolks
4 wine glasses Madeira or light white wine
6 ozs. powdered sugar
A pinch of powdered cinnamon
A little lemon juice
Beat well together. Pour into an enamelled sauce-pan and stand it in a
larger vessel containing hot water. Beat continually with a whisk until
the mixture froths and rises. Serve immediately in glasses.
*Little Citron Puddings
¹⁄₂ pint of cream
1 table-spoon sifted flour
2 ozs. powdered sugar
Nutmeg
3 yolks
Mix the cream, flour, sugar and a very little nutmeg together until
quite smooth. Add the well-beaten yolks. Butter five small tea-cups or
moulds and line with very thin pieces of citron. Pour in the mixture,
but do not fill quite full. Bake in a fairly quick oven.
Turn out the puddings and serve at once.
Marmalade Pudding
2 eggs
Their weight in flour, butter and powdered sugar
1 table-spoon marmalade
1 tea-spoon baking-powder
Sift the flour and baking-powder together. Beat the butter to a cream.
Add the sugar and beat again. Add the flour, marmalade and well-beaten
yolks. Beat the whites to a stiff froth and add them last. Pour into a
buttered basin and steam for an hour and a half. Turn out and spread
with a little marmalade. Serve with a sweet sauce.
Mousse à la Mangara
¹⁄₄ lb. powdered sugar
6 eggs
Wine glass of kirsch
Beat the sugar and eggs together until creamy and light. Add the kirsch
and stand in a sauce-pan of hot water. Set over a slow fire and stir
continually until the mixture thickens. It must not boil. Take off the
fire and add the whites beaten to a stiff froth. Serve at once.
Palace Pudding
¹⁄₄ lb. butter
¹⁄₄ lb. castor sugar
3 eggs
¹⁄₂ tea-spoon vanilla
¹⁄₄ lb. flour
Beat the butter to a cream. Add the sugar and well-beaten eggs. Beat
thoroughly. Add the flour. When well mixed add the vanilla. Butter a
mould. Sprinkle it with powdered sugar. Steam one hour. Before turning
out, let the pudding stand for a minute or two.
*Pine-Apple and Rice Mould
¹⁄₂ lb. rice
1 pint milk
3 eggs
¹⁄₂ lb. pine-apple
Syrup
¹⁄₄ lb. tinned apricots
2 table-spoons powdered sugar
1 table-spoon kirsch
Cook the rice in the milk in a double boiler until it is very tender
and the milk is all absorbed. Cut the pine-apple in small pieces and
let it simmer for several minutes in a little syrup (see p. 151).
Beat three whole eggs well together. Add them to the rice and then the
pine-apple. When well mixed pour into a buttered mould. Bake for about
half-an-hour.
Mash the apricots. Add the sugar. When melted pass through a sieve. Add
the kirsch, pour over the pudding.
Plum Pudding
¹⁄₄ lb. butter
¹⁄₂ lb. powdered sugar
1 gill cream
1 gill rum
¹⁄₂ lb. chopped suet
1 cup chopped raisins
1 cup currants
¹⁄₄ lb. chopped citron
6 eggs
1 tea-spoon ground spices
Bread-crumbs
Beat the butter and sugar to a cream. Add the rum and cream. Beat well.
Add the suet and well-floured fruit. Beat the eggs together till very
light. Add then the spices and sufficient fine bread-crumbs to make a
stiff batter. Pour into a buttered mould. Boil five hours.
*Strawberry Shortcake
¹⁄₂ lb. flour
3 ozs. butter
1 table-spoon sugar
2 tea-spoons baking-powder
Milk
Strawberries, sugar and butter
Sift the flour, sugar and baking-powder together twice. Rub in the
butter. Add sufficient milk to make a dough (about three-quarters
of a cup), mixing lightly with a knife. Put on a floured board and
roll out lightly. Divide in two. Bake in two well-buttered round tins
(about eight inches in diameter) in a hot oven for twelve minutes. When
baked, split open and spread with plenty of butter and a thick layer of
crushed and well-sweetened strawberries. Serve at once very hot.
The strawberries should be prepared about half an hour before they are
needed.
Sauces
PAGE
Banana Sauce 80
Chocolate Sauce 80
Custard Sauce 81
Foam Sauce 81
Fruit Sauce 82
Golden Sauce 82
Golden Syrup or Molasses Sauce 83
Hard Sauce 83
Hard Sauce with Fruit 84
Jelly Sauce 84
Lemon Sauce 85
Melted Butter 85
Sabaillon 86
Whipped Cream Sauce 86
Wine Sauce--I. 87
” ” II. 87
General Directions
All hot pudding sauces should be served as soon as made.
Butter may be creamed in a warmed basin but should on no account be
melted.
Sauces made with yolks of eggs are best made in a _bain marie_; _i.e._
a saucepan placed in a larger pan containing hot water.
Banana Sauce
1 cup water
4 table-spoons powdered sugar
4 bananas
1 dessert-spoon maraschino or
1 wine-glass of wine
Put the water and sugar in a sauce-pan and stir until the sugar is
dissolved. Add four bananas which have been mashed with a silver
fork. Boil for two minutes. Put through a sieve, and add the wine or
maraschino.
Chocolate Sauce
¹⁄₂ cup water
¹⁄₂ cup powdered sugar
3 ozs. chocolate
Vanilla
¹⁄₂ cup scalded cream
Boil the water and sugar together for five minutes. Stir in the melted
chocolate. Add a little vanilla. Stir in the cream immediately before
serving. If the chocolate mixture cannot be served at once, stand it in
a pan of hot water until it is needed.
Custard Sauce
¹⁄₂ pint milk (or cream)
2 table-spoons powdered sugar
Yolks of 2 eggs
Vanilla
Boil the milk and sugar together. Beat the yolks thoroughly, and pour
the milk over them. Strain and return to the saucepan, stirring until
it thickens. Do not let it boil. Add a little vanilla.
Foam Sauce
¹⁄₄ lb. butter
1 cup castor sugar
¹⁄₄ cup boiling water
White of 1 egg
1 tea-spoon vanilla
2 table-spoons wine, fruit juice or syrup
Beat the butter to a cream. Add the sugar, vanilla and wine. Just
before it is served stir in the boiling water. Then add the well-beaten
white of an egg, and beat until the sauce is foamy.
Fruit Sauce
1 cup juice of fresh or stewed fruit
1 tea-spoon arrowroot
¹⁄₂ cup powdered sugar
Let the juice boil, add gradually the arrowroot (which must be smoothly
mixed with a very little water), and boil for five minutes. Strain.
If jam is used, half a cup will be sufficient. It should first be well
beaten and then passed through a sieve. Half a cup of water should be
added to it, and less sugar will be required.
Golden Sauce
4 ozs. butter
¹⁄₂ cup powdered sugar
Yolks of 2 eggs
1 table-spoon boiling water
Juice of ¹⁄₂ a lemon
Wine-glass of wine or brandy
Beat sugar and butter together until creamy. Put the bowl in hot water
and stir until liquid. Add the well-beaten yolks and hot water, and
stir until the mixture thickens. Add lemon juice and wine. Beat well
together.
Golden Syrup or Molasses Sauce
1 cup syrup or molasses
Juice of a lemon
1 table-spoon vinegar
1 table-spoon salt butter
Boil altogether for ten minutes. This is a good sauce to serve with
plain boiled rice or batter pudding.
Hard Sauce
2 ozs. butter
2 ozs. castor sugar
¹⁄₂ tea-spoon vanilla
1 table-spoon brandy
Beat the butter to a cream. Add the sugar gradually. Beat well. Then
add the brandy, a very little at a time. Pile the sauce lightly on a
dish and keep it on ice until required. This sauce is excellent with
plum puddings.
Hard Sauce with Fruit
2 ozs. butter
2 ozs. powdered sugar
¹⁄₂ lb. crushed strawberries
Whites of 2 eggs
Beat the butter to a cream. Add the sugar gradually, beating hard all
the time. Add the strawberries, which have first been crushed. Beat
again thoroughly. Add one unbeaten white of egg. Beat well and then add
the other white. Beat again thoroughly and stand on ice.
Jelly Sauce
¹⁄₂ cup of red currant or blackberry jelly
The juice of 1 lemon
Grated rind of ¹⁄₂ a lemon
1 heaping table-spoon powdered sugar
2 glasses white wine
Beat the jelly till it is quite a light colour. Add the lemon juice and
rind to the jelly. Bring almost to the boil. Stir continually. Take off
the fire and add the sugar and wine, beating hard. The dish containing
this sauce should be covered and must be kept in a basin full of very
hot water until served. Give it a good whisk before serving.
Lemon Sauce
Grated rind and juice of a lemon
1 cup powdered sugar
3 tea-spoons cornflour
1 pint hot water
Boil the water and sugar together for five minutes. Mix the cornflour
in a cup with a little water until it is perfectly smooth, and then add
it gradually to the syrup, stirring quickly all the time. Let it all
boil again for ten minutes. Add the grated rind and juice of the lemon.
Strain.
Melted Butter
2 table-spoons butter
2 tea-spoons flour
1¹⁄₂ cups of hot water (or water and milk)
1 cup brown or powdered sugar
Flavouring
Melt the butter in a saucepan, being careful not to brown it. Add the
flour and mix until quite smooth. Then add the hot water (or milk and
water) gradually, stirring well all the time, and when it boils add the
sugar. Stir continually for five minutes. Remove from the fire and add
a small half tea-spoonful of vanilla or a little nutmeg if milk has
been used, but two tea-spoonfuls of fresh lemon juice, if it has been
made with water.
Sabaillon
The yolks of 4 eggs
1¹⁄₂ wine-glasses madeira or sherry
4 table-spoons castor sugar
A little cinnamon
This can be made in two ways.
I. Put eggs, wine and sugar into a saucepan on a good fire. Beat
continually until the mixture thickens. It must not boil.
OR,
II. Beat eggs and sugar very thoroughly together for five minutes.
Then add the wine. Put into an earthenware pot and stand this in a
large saucepan of very hot water. Beat over the fire until the mixture
thickens.
Whipped Cream Sauce
¹⁄₂ pint of cream
¹⁄₂ cup of castor sugar
White of 1 egg
¹⁄₂ tea-spoon vanilla, or a little brandy
Beat the cream until stiff. Add the sugar and vanilla. Beat the white
of egg until frothy. Add to the cream and beat all together.
Wine Sauce--I
¹⁄₂ pint melted butter
1 tea-spoon lemon juice
1 wine-glass sherry or madeira
Make the melted butter (see p. 85) with water. Sweeten it with brown
sugar and flavour it with lemon juice and a very little grated peel.
Add the wine at the last and do not let it boil again.
Wine Sauce--II
1 cup white wine
Yolks of 4 eggs
1 tea-spoon lemon juice
The rind of ¹⁄₄ of a lemon
Heat the wine, sugar, lemon juice and peel. Beat the yolks thoroughly
in a large basin. Directly the wine comes to the boil, pour it over the
yolks. Beat with an egg-whisk until very frothy.
Jellies
PAGE
Calf’s Foot Jelly 91
Gelatine Jelly 91
Claret Jelly 92
Cranberry Jelly 92
Gelée Fouettée 93
Lemon Froth 93
Maraschino Jelly 94
Orange Baskets 94
Orange Jelly 94
Prune Jelly 95
Rhubarb Jelly 95
General Instructions
It has been found difficult in the receipts which follow, owing to
the variation of the quantity of juice in lemons, etc., to give the
exact quantity of gelatine required. _A safe rule in making jellies
is to use 2 ozs. of gelatine to every one and three-quarter quarts of
liquid._ In summer 2 ozs. of gelatine will be needed to each quart and
a half. (This must include all liquid flavourings and be very carefully
measured.)
The best gelatine is now so pure, that it is practically unnecessary to
go to the trouble of making jelly from calf’s feet, a receipt for which
has, however, been given.
More elaborate jellies are made by the addition of fruit. To do this,
pour jelly into a mould to the depth of half an inch. When set, arrange
on it a layer of perfectly fresh ripe fruit--strawberries, cherries,
grapes, pine-apple, peaches, oranges, etc.--adding another layer of
jelly, and when that is set, more fruit, and so on, until the mould is
full. During the process the mould should be kept on ice, so that the
jelly will set quickly.
Before putting jelly into a mould, dip it in very cold water, and
invert for a moment. Pour in the jelly while still wet.
Use a silver or wooden spoon for stirring, and do not stir jelly while
it is cooling.
To colour jelly pink, add a few drops of cochineal.
To loosen the jelly when ready to serve, dip the mould quickly into hot
water. Dry the mould before turning out.
Calf’s Foot Jelly
4 calf’s feet
4 quarts water
1 pint wine or water
1 lb. crushed lump sugar
4 whites of eggs
2 lemons
¹⁄₂ stick cinnamon
1 tea-spoon grated nutmeg
Clean the calf’s feet thoroughly. Boil them in the water until it is
reduced to half the original quantity. This will take about eight
hours. Skim occasionally. Pour into a large basin. Set aside for twelve
hours. Remove the fat very carefully. Put back into a large pan, being
careful to keep back the dregs. Add the sugar whisked up with the
whites, the juice of the lemons, the grated rind of one, and the spice.
Let it boil for ten minutes. Skim. Add the wine and boil up again for
two minutes. Strain through a jelly bag two or three times, and keep in
a cold place.
Gelatine Jelly
A little over ¹⁄₂ oz. isinglass
1 gill cold water
¹⁄₂ pint boiling water
3 ozs. sugar
1 lemon
1 white and the shell of 1 egg
1 gill brandy
Soak the isinglass in the cold water for an hour. Put it into the
boiling water. Add the sugar, the finely-pared rind of the lemon,
the white and crushed shell of an egg. Boil one minute. Pour in a
table-spoon cold water. Set aside ten minutes. Strain through a jelly
bag. Add one gill brandy or sherry when cool. Pour into a wetted mould.
Cranberry Jelly
Stew some cranberries in plenty of water until they are soft. Rub them
through a sieve. Put the pulp into an enamelled saucepan. When it boils
add sugar in the proportion of one pound to every pint of pulp. Stir
continually for a few minutes and pour into a mould.
*Claret Jelly
1 bottle claret
1 lemon
1 gill red currant jelly
¹⁄₂ lb. loaf sugar
A little over 1 oz. isinglass
1 gill brandy
Soak the gelatine in a very little water. Add it to the claret with the
juice and rind of the lemon, jelly, the crushed loaf sugar and brandy.
Boil altogether for five minutes. Put once through a jelly bag. Dip a
mould with a hollow centre into cold water. Pour in the jelly. Serve
with whipped cream in the centre of the mould. Instead of claret and
red currant jelly, a white wine and quince jelly can be used.
*Gelée Fouettée
¹⁄₂ pint champagne
¹⁄₂ pint water
2 lemons
6 ozs. lump sugar
A little over 1 oz. gelatine
Make a syrup of the water and sugar. Add the soaked gelatine, juice of
two lemons and the finely-pared peel of one lemon. Boil three minutes.
Strain through a jelly bag. When cold, but still liquid, add the
champagne and beat on ice until very frothy. Put into a mould or serve
in glasses.
*Lemon Froth
1 oz. gelatine
¹⁄₂ pint boiling water
¹⁄₂ pint cold water
3 lemons
6 ozs. lump sugar
Whites of 6 eggs
Dissolve the gelatine and sugar in the boiling water with the
finely-pared lemon peel. Add the cold water and the juice of the
lemons. Skim with a silver spoon. Strain into a large basin. When
beginning to set, add the whites beaten to a stiff froth. Beat well
together and pile up in a glass dish. Serve with sweetened whipped
cream.
Maraschino Jelly
Make a gelatine jelly, using maraschino instead of brandy, and adding
it when the jelly is cold but still liquid.
Orange Baskets
Cut several oranges across in half. Take out the pulp and scrape the
inside until clean. Put into cold water. Use the juice to make a jelly.
Break the jelly into small pieces. Pile it high in each half of an
orange. Make handles of strips of Angelica. Whipped cream may be added
as a garnish.
Orange Jelly
14 ozs. loaf sugar
¹⁄₂ pint water
1 oz. isinglass
12 oranges
1 lemon
1 white of egg
Boil the sugar and water together. Skim. Add the gelatine, the grated
rind of one orange, the lemon and the whisked white of egg. Boil five
minutes. Add the juice of the oranges. Strain through a jelly bag.
*Prune Jelly
1 lb. prunes
¹⁄₄ lb. sugar
2 thin pieces lemon peel
1 oz. gelatine
1¹⁄₂ pints water
1 oz. sweet almonds
1 gill sherry
Set the prunes to soak in water for one hour. Drain them and put them
in an enamelled saucepan. Add the water, lemon peel and sugar, and
stew till tender. Then remove the stones. Put the prunes through a
fine sieve. Crack the stones, split the kernels, and add them with the
blanched and chopped almonds to the prunes. Set on the fire again. Add
the gelatine, which should have been previously soaked for an hour.
Boil for five minutes, stirring all the time. Add the sherry. Pour into
a wet mould. Serve with whipped cream.
Rhubarb Jelly
1¹⁄₂ lbs. rhubarb
1¹⁄₂ lbs. lump sugar
Gelatine
1 lemon
Stew the rhubarb, the finely pared peel and juice of the lemon and
sugar with a little water, over a very gentle fire, until pulpy. Pass
through a fine sieve. To every pint of rhubarb pulp, add three quarters
of an ounce of gelatine dissolved in a very little boiling water. Stir
over the fire till thoroughly mixed. Pour into a wet mould with a
hollow in the centre. When serving, fill the hollow with whipped cream.
Creams
PAGE
Bavarian Cream--I. 98
” Cream--II. 98
Chartreuse of Orange 100
” of Strawberries 101
Chestnut Cream 102
Chocolate Bavarois 103
Crème aux Fruits 103
” Hollandaise 104
Noyau Cream 105
Orange Cream 105
Rhenish Cream 106
Rice Cream 107
Strawberry Cream 108
Strawberry or Raspberry Cream 108
*Bavarian Cream--I
¹⁄₂ oz. gelatine
1 pint cream
3 table-spoons powdered sugar
1 tea-spoon vanilla
Soak the gelatine. Whip the cream. Dissolve the gelatine in a little
boiling milk. Strain it into a basin. Add whichever flavouring is
chosen, stirring continually until cool but still liquid. Then add the
cream and mix thoroughly. Pour into moulds and set on ice, if possible.
This cream may be flavoured with two table-spoons maraschino, two
table-spoons caramel (melted and browned sugar), a small coffee-cup
of very clear, strong coffee or three table-spoons powdered chocolate
instead of vanilla.
Bavarian Cream--II
5 yolks
4 ozs. powdered sugar
1 oz. gelatine
1 quart cream
¹⁄₂ pint cream
Boil half pint of cream, pour it over the yolks. Add the sugar and
stir over a gentle fire until the mixture begins to thicken. Add
the gelatine, which has been dissolved in a very little water. Mix
thoroughly. Put through a fine hair sieve into a basin. Beat until
cold. Add the vanilla and the cream whipped. Pour into a mould and set
on ice, if possible.
This cream can be flavoured with three table-spoons of maraschino
which should be added with the cream. In this case the mould used may
be lined with maraschino jelly (see p. 94). To do this fill the mould
with jelly to the depth of an inch. When it is firm, set a smaller
mould inside the mould in use, fill the space all round it with jelly
and leave till set. Then pour a little warm water on the inner mould
to loosen it. Take it out carefully and fill the space with cream. The
inner mould should be about an inch and a half smaller in diameter than
the outer mould.
A small cup of strong, clear coffee can be used as flavouring, or one
table-spoon lemon juice and one gill rum.
Chartreuse of Orange
Orange jelly
Oranges
For cream
³⁄₄ oz. gelatine
³⁄₄ pint cream
¹⁄₄ lb. sugar
For this and the following receipt two plain moulds are required. One
should be about 1¹⁄₂ inches larger in diameter than the other.
Into the larger mould pour orange jelly (see p. 94) to make a layer
¹⁄₂ an inch deep. When slightly set arrange a second layer of sections
of oranges which have had all the skin and pips removed. Cover these
with more orange jelly. Set aside until firm. Place the smaller mould
exactly in the centre of the larger one, resting it on the jelly. Fill
up the space between the two moulds with sections of orange, prepared
as before. Pour jelly over them so that the space is completely filled
up. Place upon ice, or in a very cold place, until the jelly is firmly
set.
Dissolve the gelatine (which should have been previously soaked for
three hours) in a little hot milk. Whip the cream (see p. 3) and pour
in the strained gelatine slowly, stirring all the time. Flavour with a
syrup made as follows: Take ¹⁄₄ lb. lump sugar. Rub the rind of one
orange off on several lumps; put all together with the juice of two
oranges into an enamel saucepan. Stir over a gentle fire till melted.
Pour this syrup, when cool, slowly over the cream, whipping all the
time.
When the jelly is set pour a little warm water into the inner mould to
loosen it. Take it out very carefully. Fill in the space with the cream.
Other fruits may be used and lemon jelly can be used instead of orange.
In all cases great care should be taken in arranging the fruit.
If the oranges or fruit used are sour, soak them for an hour in a syrup
of sugar and brandy or rum.
*Chartreuse of Strawberries
2 lbs. strawberries
1 pint clear lemon jelly
¹⁄₂ pint cream
Sugar
¹⁄₂ oz. gelatine
Proceed as for orange chartreuse, using one pound of strawberries cut
lengthways in half to decorate the jelly.
For the cream mash the rest of the strawberries with sufficient sugar
to sweeten thoroughly. Put through a fine sieve. Whip the cream.
Dissolve the gelatine in a very little hot water. Strain it, and when
cool, but still quite liquid, add it slowly to the strawberry juice,
stirring all the time. Add the whipped cream gradually and a few drops
of cochineal.
*Chestnut Cream
20 chestnuts
1 oz. gelatine
¹⁄₂ pint milk
¹⁄₄ lb. sugar
¹⁄₂ a lemon
1 wine-glass curaçoa
¹⁄₂ pint cream
Boil, skin and pound the chestnuts, put them through a sieve. Boil the
thinly-peeled rind of a lemon, the sugar and milk together. Take off
the fire and add the previously-soaked gelatine. Stir till melted.
Strain. When cool add the chestnut purée and beat till smooth. Add the
curaçoa and whipped cream. Mix well and pour into a mould. Serve with
sweetened whipped cream.
*Chocolate Bavarois
1 pint cream
1 oz. gelatine
1 oz. chocolate
1 cup milk
¹⁄₂ lb. powdered sugar