Prepare a small mould by plunging it first
into hot water, afterwards into cold water. Take two savoy fingers and
four ratafias. Split the savoys in half and place them perpendicularly
round the mould to line it; break up the ratafias and put them also in
the mould. Dissolve the gelatine, stir it, when cool, into the sweetened
and flavoured custard, and pour this gently over the cakes. The mould
should be turned out for eating.
_Rice Cup._--Press warm rice, boiled with milk till well soaked and
stiff, into a buttered cup. Fruit syrup, stewed fruit, or sugar will be
suitable as an accompaniment. Ground rice, boiled in milk and mixed with
a teaspoonful of dissolved gelatine, makes a good rice cup.
_Apple Mould._--Soak a small teaspoonful of gelatine in a dessert
spoonful of water. Pare a couple of good sized baking apples; core them,
cut them into quarters, and put them, with a small strip of thin
lemon-rind, into a gallipot. Set this (covered) in a small stew-pan,
with boiling water to come half-way up the jar, and let the apples steam
until they fall. Lift out the lemon-rind and sweeten the apples.
Dissolve the gelatine, beat it up with the fruit, add a lump of sugar
and one or two drops of cochineal, and turn the preparation into a damp
cup.
Pages:
64
65
66
67
68
69
70
71
72
73
74
75
76
77
78
79
80
81
82
83
84
85
86
87
88