When cold and stiff it is ready.
_Coffee Mould._--Soak a teaspoonful of gelatine. Dissolve this and stir
it into a third of a pint of very strong, clear coffee. Boil for a
minute or two; add sugar, and, when cool, a little cream. Put the
preparation into a damp cup. One or two drops of vanilla may be added if
approved.
_Apricot Mould._--Soak a teaspoonful of gelatine. Take two halves of
apricot out of a tin of the preserved fruit. Crush them to pulp with the
back of a spoon, and mix with them three-quarters of a cupful of cream
or milk. Add sugar to taste. Dissolve the gelatine, mix it, when cool,
with the apricot, and mould when cold.
_Apple Custard._--Bake a large apple, remove the skin and core, and beat
the pulp with sugar and a squeeze of lemon-juice. Pour the third of a
pint of boiling milk upon one egg, add one lump of sugar. Put the apple
into a cup, pour the custard over, and set in a small baking-tin half
full of boiling water, to bake till the custard is firm in the centre.
_Bread Cup Puddings._--Soak one or two scraps of stale bread in milk to
soften them entirely. Beat them with a fork to a smooth, soft pulp, add
a slice of butter, a spoonful of moist sugar, a little vanilla essence,
a few currants, and one beaten egg.
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