Put the mixture in a well-greased cake-tin.
Bake for about one hour and a half.
Plain Plum Cake.
_Ingredients_--1 lb. of flour.
¼ lb. of dripping.
¼ lb. of currants.
½ pint of milk.
¼ lb. of sugar.
2 teaspoonfuls of baking powder.
_Method._--Rub the dripping into the flour.
Add the other dry ingredients.
Mix with the milk.
Bake in a well-greased cake-tin for about one hour and a quarter.
Rice Cake.
_Ingredients_--8 oz. of ground rice.
6 oz. of castor sugar.
4 eggs.
Grated rind of a lemon.
_Method._--Beat the eggs well with a whisk.
Mix in gradually the castor sugar and rice, and add the lemon rind.
Bake in a well-greased baking-tin in a quick oven for about one hour.
Cornflour Cake.
_Ingredients_--¼ lb. of cornflour.
¼ lb. of castor sugar.
2 oz. of butter.
1 teaspoonful of baking powder.
2 eggs.
_Method._--Beat the butter to a cream.
Then mix in the sugar.
Add the two eggs, and beat all well together.
Lastly, stir in the cornflour and add the baking powder.
Put the mixture into a well-greased cake-tin, and bake for about
three-quarters of an hour.
Scones.
_Ingredients_--1 lb. of flour.
2 oz. of castor sugar.
3 oz. of butter.
½ pint of milk.
2 teaspoonfuls of baking powder, or ¼ oz. of cream of
tartar, and
1 teaspoonful of carbonate of soda.
_Method._--Rub the butter into the flour.
Add the other dry ingredients.
Mix lightly with the milk.
Divide the dough into two pieces.
Make each piece into a ball.
Roll it out to about three-quarters of an inch in thickness.
Cut into triangular-shaped pieces.
Bake on a greased baking-tin for about twenty minutes.
Brush them over with a little white of egg or milk to glaze them.
Currant Cake.
_Ingredients_--10 oz. of flour.
¼ lb. of currants.
¼ lb. of sugar.
3 oz. of butter.
1 egg.
2 teaspoonfuls of baking powder.
¼ pint of milk.
A little grated lemon rind.
_Method._--Rub the butter into the flour until like fine bread-crumbs.
Add the sugar and currants--the currants should be well washed and
dried--also the baking powder and lemon rind.
Mix with the beaten egg and milk.
Bake it at once, in a greased cake-tin lined with paper, for one hour
and a half.
Luncheon Cake.
_Ingredients_--1 lb. of flour.
4 oz. of butter, lard, or dripping.
¼ lb. of sultanas.
¼ lb. of currants.
6 oz. of sugar.
2 oz. of candied peel.
2 eggs.
Rather less than a ¼ pint of milk.
2 teaspoonfuls of baking powder.
1 oz. of lump sugar.
Grated lemon rind.
_Method._--Put the lump sugar in a saucepan and burn it brown.
Pour in the milk and stir until it is coloured.
Then strain it and let it get cold.
Put the flour into a basin.
Rub the butter lightly into it.
Add the sultanas (well cleaned), and the rest of the dry ingredients.
Mix with the eggs well beaten, and the milk.
Put it into a well-greased tin, which should be lined with paper.
Bake from one hour and a half to two hours.
Gingerbread.
_Ingredients_--2 lb. of flour.
2 lb. of treacle.
½ lb. moist sugar.
3 eggs.
½ oz. of carbonate of soda.
8 oz. of butter.
2 oz. of ginger.
½ a cup of water.
2 oz. of candied peel.
_Method._--Put the flour, sugar, ginger, candied peel, and carbonate of
soda into a basin.
Warm the treacle, water, and butter in a saucepan.
Mix with the dry ingredients and add the eggs, well beaten.
Partly fill a well-greased Yorkshire-pudding tin.
Smooth over with a knife dipped in hot water, and score with a knife.
Bake in a moderate oven for about an hour and a half.
Sponge Cake.
_Ingredients_--4 oz. of flour.
5 eggs.
4 oz. of castor sugar.
_Method._--Oil the cake-mould, and dust it over with castor sugar.
Beat the eggs and sugar for about twenty minutes until they rise and are
quite light; this may be done over hot water, care being taken that the
heat is not too great to cook the eggs.
Dry and sift the flour, and stir it lightly in.
Pour into the mould and bake in a moderate oven for about one hour.
Sponge Roll.
_Ingredients_--5 eggs.
The weight of 4 eggs in castor sugar.
Of 3 in flour.
Some jam.
_Method._--Beat the eggs to a cream.
Add the sugar and then the flour, lightly.
Have a baking-tin ready greased with butter, and lined with greased
paper.
Pour in the mixture; spread it over and bake it till a light fawn
colour.
Then turn it on to a cloth.
Spread with the jam melted and roll up quickly.
Seed Cake.
_Ingredients_--1 lb. of flour.
4 oz. of butter.
6 oz. of castor sugar.
½ oz. of caraway seeds.
¼ pint of milk.
1 teaspoonful of baking powder.
2 eggs.
_Method._--Rub the butter into the flour.
Add the castor sugar and seeds.
Mix with the yolks and milk beaten together.
Beat the whites stiffly and stir in lightly.
Bake in a nicely prepared tin for about one hour and a half.
Madeira Cake.
_Ingredients_--10 oz. of flour.
10 oz. of lump sugar.
¼ lb. of butter.
6 eggs.
½ gill of water.
_Method._--Boil the water and sugar to a syrup.
Pour when hot, but not boiling, on to the eggs and beat over hot water
until light.
Melt the butter and stir it in very lightly with the flour.
Oil a mould and dust it with castor sugar.
Pour in the mixture, and bake from one hour and a half to two hours.
Buns.
_Ingredients_--16 oz. of flour.
½ oz. of yeast.
½ pint of milk.
2 oz. of sugar.
2 oz. of sultanas.
2 oz. of butter.
1 egg.
_Method._--Put ten ounces of the flour into a basin.
Mix the yeast smoothly with the milk, which should be made tepid.
Stir into the flour.
Beat for five minutes, and set to rise in a warm place for about two
hours.
Then beat in the remainder of the flour, sultanas, sugar, butter, and
the egg.
Set to rise for about two hours more.
Then form into buns.
Place them on a floured tin, and let them rise for ten minutes.
Bake in a very quick oven for about five minutes until nicely coloured.
Boil half an ounce of sugar with half a gill of water, and brush the
buns over with this to glaze them.
Dough Cake.
_Ingredients_--½ quartern of dough.
¼ lb. of currants.
¼ lb. of moist sugar.
¼ lb. of clarified dripping.
_Method._--Put the dough into a basin.
Beat in the dripping, sugar, and currants.
These should be well washed and dried.
Place in a greased tin, and set to rise for one hour.
Bake in a moderate oven for two hours.
Candied-peel Drops.
_Ingredients_--½ lb. of flour.
3 oz. of butter.
3 oz. of candied peel.
Grated rind of a lemon.
1 egg.
A little milk.
One teaspoonful of baking powder.
3 oz. of sugar.
_Method._--Rub the butter into the flour.
Add the sugar, grated lemon rind, baking powder, and the candied peel
chopped small.
Mix with the egg, well beaten, and the milk.
Put it in little heaps on a greased baking-tin.
Bake in a quick oven for about fifteen minutes.
Shrewsbury Cakes.
_Ingredients_--¼ lb. of butter.
¼ lb. of castor sugar.
6 oz. of flour.
1 egg.
_Method._--Cream the butter and sugar.
Add to them the egg, well beaten.
Then stir in the flour.
Knead it to a dough.
Roll out, and cut into small round cakes with a cutter.
Place them on a greased baking-sheet.
Bake in a moderate oven from fifteen to twenty minutes.
Oatmeal Biscuits.
_Ingredients_--7 oz. of flour.
3 oz. of oatmeal.
3 oz. of castor sugar.
3 oz. of lard, dripping, or butter.
¼ teaspoonful of baking powder.
1 egg.
1 tablespoonful of water.
_Method._--Put the flour, oatmeal, sugar, and baking-powder into a
basin.
Mix them with the fat melted, and the egg beaten with the water.
Knead lightly into a dough.
Roll it out, and cut into round cakes.
Place them on a greased baking-tin.
Bake in a moderate oven for about twenty minutes.
Shortbread.
_Ingredients_--¼ lb. of flour.
1 oz. of castor sugar.
2 oz. of butter.
_Method._--Put the flour and sugar into a basin.
Melt the butter, and mix them with it.
Knead lightly.
Roll out, cut the paste into cakes with a knife, and bake for half an
hour.
Yorkshire Teacakes.
_Ingredients_--¾ lb. of flour.
1½ gill of milk.
1 oz. of butter.
1 egg.
½ oz. of German yeast.
_Method._--Put the flour into a basin, and rub the butter into it.
Make the milk tepid, and blend it with the yeast.
Strain it into the flour.
Add the egg.
Beat all well together for a few minutes.
Knead lightly.
Then divide the dough in two.
Make each part into a ball, and put them in floured cake-tins.
Put the cakes in a warm place to rise for one hour, and then bake them
for about twenty minutes.
Brush them over with a syrup of sugar and water to glaze them.
Ginger Biscuits.
_Ingredients_--½ lb. of flour.
2 oz. of butter, lard, or dripping.
½ oz. of ground ginger.
2 oz. of castor sugar.
1 egg, and a little milk.
½ teaspoonful of baking powder.
_Method._--Rub the butter into the flour until it is like fine
bread-crumbs.
Add the sugar and baking powder, and mix with the egg, well beaten, and
as much milk as necessary to make it bind.
Roll out, and cut into small round cakes.
Put them on a greased tin.
Bake in a moderate oven for about twenty minutes.
Lemon-rock Cakes.
_Ingredients_--1 lb. of flour.
3 oz. of butter.
5 oz. of castor sugar.
Grated rind of one lemon and juice of two.
1 egg.
A little milk.
1 teaspoonful of baking powder.
_Method._--Rub the butter into the flour.
Add the sugar, baking-powder, lemon rind, and juice.
Mix with the egg, well beaten, and as much milk as necessary; the
mixture should be very stiff.
Put it in little rough heaps on a greased baking-tin.
Bake in a quick oven for about fifteen minutes.
Soda Cakes.
_Ingredients_--½ lb. of flour.
2 oz. of butter.
3 oz. of sugar.
1 oz. of candied peel.
Grated rind of a lemon.
1 whole egg.
If necessary, a little milk.
½ a teaspoonful of carbonate soda.
_Method._--Rub the butter well into the flour.
Add the sugar, peel, lemon rind, and soda.
Mix with the egg, well beaten, and, if necessary, a little milk; the
mixture must be very stiff.
Put it in little rough heaps on a greased baking-tin.
Bake in a quick oven for fifteen minutes.
Gingerbread Cakes.
_Ingredients_--1 lb. of flour.
6 oz. of butter, lard, or dripping.
1 oz. of ground ginger.
4 oz. of moist sugar.
¾ lb. of treacle.
_Method._--Put the sugar, treacle, and fat into a saucepan, and melt
them.
Put the flour and ginger into a basin.
Mix with the other ingredients.
Roll out, and cut into small cakes.
Bake on a greased baking-tin, in a slow oven, for ten or fifteen
minutes.
Rice Buns.
_Ingredients_--¼ lb. of ground rice.
¼ lb. of castor sugar.
2 oz. of butter.
1 egg.
½ a teaspoonful of baking powder.
A little flavouring essence.
_Method._--Beat the butter to a cream with the sugar.
Then add the eggs, well beaten, and stir in the ground rice.
Partly fill little greased patty-pans with the mixture, and bake in a
moderate oven for a quarter of an hour.
Galettes.
_Ingredients_--1 lb. of Vienna flour.
1 lb. of household flour.
1 oz. of yeast.
½ lb. of butter.
6 eggs.
½ a pint of milk.
A little sugar.
_Method._--Make the milk tepid.
Then mix it smoothly with the yeast, and stir it into the household
flour.
Knead it to a dough.
Rub the butter into the other flour and beat in the eggs well with the
sugar.
Then knead both doughs together.
Put them to rise for about two hours.
When nicely risen, make the dough into buns.
Put them on a floured baking-sheet.
Bake in a quick oven for about ten minutes.
When nearly ready, brush over with a little white of egg to glaze them.
JELLIES AND CREAMS.
To clear Jellies.
Take a large saucepan, and see that it is perfectly clean. Put into it
all the ingredients for the jelly, and the whites and shells of the
eggs. The use of the whites of eggs is to clear the jelly; the shells
form a filter through which to strain it. Whisk all together over a
quick fire until the jelly begins to simmer; then immediately leave off
stirring, and let it well boil up. The heat of the boiling jelly hardens
the egg, which rises to the surface in the form of a thick scum,
bringing all impurities with it. If the stirring were continued during
the boiling it would prevent the scum rising properly, and the jelly
would not clear.
When the jelly has well boiled up, remove it from the fire and let it
stand for a few minutes till a crust is formed.
To strain it, a chair may be turned upside down, and a cloth tied firmly
to its four legs. Any cloth, which is clean, and not too closely woven,
will answer the purpose. Put a basin under the cloth, and pour some
boiling water through it. This will make it hot, and ensure its being
perfectly clean. Change the basin for a clean dry one, and pour the
whole contents of the saucepan on to the cloth. The first runnings of
the jelly will be cloudy, because the filter which the eggs make will
not have settled in the cloth. As soon as the jelly runs slowly, and
looks clear, put a clean basin under the cloth, and put the first
runnings through it again, very gently, that they may not disturb the
filter of egg-shells.
Strain the jelly in a warm place, out of draught. Two eggs are
considered sufficient to clarify a quart of jelly, but if the eggs are
small it is wise to take a third. If there is not sufficient white of
egg, the jelly will not clear.
The jelly should be allowed to get nearly cold before it is put into the
moulds. If it is put hot into metal moulds it is likely to become
cloudy.
To make Creams.
To make a good cream, it is essential that the cream used should be
double; that is, a thick cream that will whip up to a stiff froth. Beat
it well with a wire whisk until it will stand on the end of it without
dropping. This must be done in a cool place, especially in summer time.
Cream is liable to curdle, and turn to butter, if beaten in too warm a
temperature. The gelatine must be added last of all. It should be
stirred in thoroughly, but quickly; it must not be too hot, or too cold,
but just lukewarm. If too hot, it destroys the lightness of the cream;
if too cold, it does not mix thoroughly. Pour the cream into a mould as
soon as the gelatine is mixed with it, as it begins to set directly. To
turn a jelly or cream out of its mould, take a basin of hot water, as
hot as the hand can bear, draw the mould quickly through it, letting the
water quite cover it for a second. Wipe off all the moisture immediately
with a dry cloth. Shake the tin gently, to be sure the contents are
free. Lay the dish on the open side of the mould, quickly reverse it,
and draw the mould carefully away.
Strawberry Cream.
_Ingredients_--½ pint of double cream.
1 oz. of amber gelatine, or rather less than ½ oz. of the
opaque.
2 tablespoonfuls of castor sugar.
Some strawberries.
¼ pint of milk.
A few drops of cochineal.
_Method._--Soak the gelatine in the milk for about twenty minutes or
more.
Then dissolve it by stirring it in a saucepan over the fire.
Rub sufficient strawberries through a hair sieve to make a quarter of a
pint of _purée_.
Beat up the cream with the sugar.
Then add the _purée_ of fruit, and a few drops of cochineal to colour
it.
Lastly stir in the melted gelatine.
Pour the cream at once into a wetted mould.
When quite set, dip it for a second or two into very hot water, and turn
it on to a glass dish.
Charlotte Russe.
_Ingredients_--1 dozen sponge fingers.
1 oz. of glace cherries.
½ pint of double cream.
½ oz. of amber gelatine melted in a little milk, or less
than ¼ oz. of the opaque.
2 dessertspoonfuls of castor sugar.
A few drops of essence of vanilla, or other flavouring.
_Method._--First put the gelatine to soak in a little milk.
Then cut the cherries in halves, and place them in a circle round the
bottom of a plain round tin, with the cut side uppermost.
Divide the sponge fingers, lengthwise, without breaking them, and trim
each one at the side, top, and bottom neatly.
Then line the tin with them, placing them on the top of the cherries,
with the brown side next the tin; they should be put close together, and
the last should serve as a wedge to keep the others in place.
Beat up the cream stiffly with the sugar.
Add the vanilla flavouring and the melted gelatine. This must be neither
too hot nor too cold.
Stir it thoroughly, but quickly, into the cream, and pour at once into
the prepared tin.
When set, dip the bottom of the tin into hot water for a second or two,
and turn it carefully on to a glass dish.
Custard Cream.
_Ingredients_--½ pint of double cream.
3 tablespoonfuls of castor sugar.
1 oz. of amber gelatine, or less than ½ of the opaque.
1 whole egg.
3 yolks.
½ pint of hot milk.
A few drops of vanilla or other essence.
_Method._--Put the gelatine to soak in a little milk.
Then beat the eggs lightly and add them to the milk.
Strain into a jug and add the sugar.
Put the jug into a saucepan of boiling water, and stir until the custard
coats the spoon; care must be taken that it does not curdle.
While the custard cools beat up the cream stiffly.
Melt the gelatine, and add it to the custard.
Flavour it, and, when sufficiently cooled, mix the custard and cream
thoroughly together.
Pour at once into a wetted mould.
Bohemian Cream.
_Ingredients_--½ pint of sweet jelly of any kind.
½ pint of double cream.
_Method._--Beat the cream stiffly.
Mix with it the jelly, which should be melted, but cold.
Pour into a wetted mould.
Wine Jelly.
_Ingredients_--1 oz. packet of either Nelson's or Swinbourne's gelatine.
1 pint of water.
½ pint of sherry.
¼ to ½ lb. of lump sugar, according to taste.
The juice of two lemons.
The rind of one.
The whites and shells of 2 large eggs.
_Method._--Soak the gelatine in the water with the thin rind of a lemon
for three quarters of an hour, if possible.
Then add all the other ingredients.
Clarify and strain (_see_ To clear Jellies).
When quite cold pour into a wetted mould.
Calf's-foot Stock.
_Ingredients_--2 calf's feet.
4 pints of water.
_Method._--Cut each foot into four pieces.
Blanch them by putting them in cold water and bringing them to the boil.
Throw the water away, and well wash the feet.
Put them into a saucepan, with four pints of water, and boil gently for
five hours.
Then strain the stock from the bones, and set it aside until the next
day.
The fat must then be carefully removed, or the stock will not clear.
To turn this into Calf's-foot Jelly, add--
Half a pint of white wine.
The rind of 2 and the juice of 4 lemons.
¾ lb. of lump sugar.
The whites and shells of 4 eggs.
Clarify and strain (_see_ To clear Jellies).
Pineapple Jelly.
_Ingredients_--1 pineapple.
1 oz. packet of gelatine.
1 pint of water.
¼ lb. of lump sugar.
The thin rind of 1 lemon, and the juice of 2.
The whites and shells of 2 large eggs.
_Method._--First soak the gelatine in the water.
Cut up the pineapple and bruise it in a mortar.
Add it, and all the other ingredients, to the gelatine.
Then clarify (_see_ To clear Jellies).
Note.--The Grated Pineapple, sold in tins, is excellent for jellies
or creams.
Aspic Jelly.
_Ingredients_--1 oz. packet of gelatine.
1 pint of good stock.
¼ pint of taragon vinegar.
¼ pint of sherry.
A small carrot, turnip, and onion.
A sprig of parsley, thyme, and marjoram.
2 bay leaves.
3 cloves.
1 dozen peppercorns.
A piece of celery.
A blade of mace.
A clove of garlic.
1 shalot.
The whites and shells of 2 large eggs.
Salt to taste.
_Method._--Soak the gelatine in the stock.
Then add all the other ingredients and clarify (_see_ To clear
Jellies).
Claret Jelly.
_Ingredients_--1 oz. packet of gelatine.
½ pint of water.
1 pint of claret.
½ lb. of lump sugar.
A few drops of cochineal.
_Method._--Soak the gelatine in the water.
Add the sugar, and stir over the fire until dissolved.
Pour in the wine, and colour with cochineal.
Strain into a wetted mould.
When firm, dip into hot water for a second or two, and turn on to a
glass dish.
Note.--This jelly is not clarified. Cake is usually served with
claret jelly.
Orange Jelly.
_Ingredients_--1 dozen oranges.
1 lemon.
2 pints of water.
1 oz. packet and a half of Swinbourne's or Nelson's opaque
gelatine (in summer two packets).
½ lb. of lump sugar.
_Method._--Soak the gelatine in the water with the thin rind of one
lemon and three oranges.
Add the sugar; stir over the fire until the gelatine is dissolved.
Add the juice of the twelve oranges.
Let the jelly boil up, and then strain into a wetted mould.
When firm, dip into hot water for a second or two, and turn on to a
glass dish.
Note.--This jelly is not clarified.
Strawberry Jelly.
_Ingredients_--1 quart of strawberries.
½ lb. of lump sugar.
Juice of one lemon.
1½ oz. of Swinbourne's or Nelson's opaque gelatine.
½ pint of cold water.
½ pint of boiling water.
The whites and shells of 2 large eggs.
_Method._--Soak the gelatine in the cold water.
Mash the strawberries to a pulp.
Add them to the gelatine with the sugar and lemon juice.
Pour the boiling water over.
Then put all the ingredients into a saucepan.
Add to them the whites and shells of the eggs, and clarify and strain
(_see_ To clear Jellies).
Pour into a wetted mould, and set in a cool place until firm.
To turn it out, dip the tin into very hot water for a second or two, and
turn it carefully on to a glass dish.
Orange Cream.
_Ingredients_--1 pint of double cream.
4 oranges.
4 oz. of sugar.
1 oz. packet of gelatine.
2 whole eggs.
Yolks of 4 eggs.
1 pint of milk.
_Method._--Soak the gelatine in a ¼ pint of milk with the thin rind of
one orange.
Strain the juice of the oranges into a cup.
Beat the eggs, and yolks of eggs, with the milk.
Strain into a jug, and add the sugar.
Put the jug to stand in a saucepan of boiling water, and stir until the
custard coats the spoon.
Melt the gelatine and add it to the custard.
Whip up the cream stiffly, and add to it the orange juice.
When the custard is cool, beat it into the cream, and pour at once into
a wetted mould.
If liked, it may be put into a border mould, and served with whipped
cream in the middle.
Blancmange.
_Ingredients_--1 oz. packet of Swinbourne's isinglass.
1 pint of milk.
1 pint of cream.
3 or 4 oz. castor sugar.
Flavouring essence.
_Method._--Soak the isinglass in the milk; add the sugar and stir over
the fire until both are dissolved.
Then pour in the cream; stir occasionally until cold.
Add the flavouring essence and pour it into a wetted mould.
Note.--A _blancmange_ may be made economically by using less cream
and more milk, or using milk only. If it is not stirred until cold,
the cream and milk will separate.
Vanilla Cream.
Make a thick cream as for Charlotte Russe, and flavour with vanilla.
Gâteau aux Pommes.
_Ingredients_--2 lb. apples.
3 oz. moist sugar.
1 lemon.
½ oz. packet of Swinbourne's or Nelson's gelatine.
½ pint of water.
A few drops of cochineal.
_Method._--Soak the gelatine in half the water.
Wash and slice the apples.
Put them in a stewpan with the sugar and thin lemon rind and juice and
remainder of the water.
Stew until soft, then rub through a _hair_ sieve.
Melt the gelatine; mix it thoroughly with the apples.
Colour with cochineal, and pour the mixture into a wetted mould.
Note.--This sweet looks very nice when it is made in a border mould.
It is then served with whipped cream or white of egg in the middle.
Peaches, prunes, or any suitable fruit may be substituted for the
apples.
Compote of Peaches.
_Ingredients_--10 oz. of sugar.
1 pint of water.
1 dozen peaches.
½ pint of whipped cream.
_Method._--Boil the sugar and water for ten minutes.
Pare the peaches and simmer for about twenty minutes.
Remove carefully and place on a glass dish.
Reduce the syrup and pour over them.
When cold, cover with whipped cream.
Almond Bavarian Cream.
_Ingredients_--1 pint of double cream.
½ lb. of sweet almonds.
1 or 2 drops of essence of almonds.
4 oz. of castor sugar.
¾ of an ounce packet of gelatine.
3 eggs.
¾ of a pint of milk.
_Method._--Soak the gelatine in the milk.
Blanch and pound the almonds, adding a few drops of orange-flower water
to keep them from oiling.
Beat the eggs and milk lightly together, and strain into a jug.
Add to them the sugar and almonds.
Put the jug into a saucepan of boiling water, and stir until the custard
coats the spoon.
Melt the gelatine, and add it to the custard.
Whip the cream to a stiff froth, and drop in the almond essence.
When the custard is cool, stir it into the cream.
Mix them well together, and pour into a wetted mould.
Stone Cream.
_Ingredients_--1 pint of double cream.
2 wineglasses of sherry.
Juice of a lemon.
¼ lb. of castor sugar.
1 gill of milk.
1 oz. of Nelson's or Swinbourne's opaque gelatine.
A little almond flavouring.
_Method._--Soak the gelatine in the milk with the sugar.
Beat the cream up stiffly.
Melt the gelatine; add to it the sherry, lemon juice, and flavouring.
Stir it quickly into the beaten cream.
Pour it into a wetted mould.
When set, dip it into very hot water for a second, and turn it carefully
on to a glass dish.
Lemon Sponge.