The Skilful Cook Part 92

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 isingla.s.s.

1 pint of milk.

1 pint of cream.

3 or 4 oz. castor sugar.

Flavouring essence.

_Method._--Soak the isingla.s.s 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.

Gateau aux Pommes.

_Ingredients_--2 lb. apples.

3 oz. moist sugar.

1 lemon.

oz. packet of Swinbourne's or Nelson's gelatine.

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 subst.i.tuted for the apples.

Compote of Peaches.

_Ingredients_--10 oz. of sugar.

1 pint of water.

1 dozen peaches.

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 gla.s.s dish.

Reduce the syrup and pour over them.

When cold, cover with whipped cream.

Almond Bavarian Cream.

_Ingredients_--1 pint of double cream.

lb. of sweet almonds.

1 or 2 drops of essence of almonds.

4 oz. of castor sugar.

of an ounce packet of gelatine.

3 eggs.

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.