LUNCHEON AND DINNER SWEETS INCLUDING -THE ART OF ICE'MAKJNG ^ V V C-HERMAN'SENiN-M-B'E \,Vinn[.n ""•'•^ ^"'^" lOJ FOURTH iVtMUt NEW YOUK 3. >l. V. , Cornell University Library TX 773.S45 Luncheon and dinner sweets; including tlie 3 1924 001 688 690 FROM THE LIBRARY OF James B. Herndon, Jr. PRESENTED BY HIM TO THE School of Hotel A dministration CORNELL UNIVERSITY Cornell University Library The original of tliis bool< is in tine Cornell University Library. There are no known copyright restrictions in the United States on the use of the text. http://www.archive.org/details/cu31924001688690 LUNCHEON AND DINNER SWEETS Christmas Pudding (Foudlng de Noel). See page 26. To face p. 3.] [Fionlispiece. Luncheon & Dinner Sweets Including THE ART OF ICE MAKING (Entirely New and Enlarged Edition) By G. HERMAN SENN, M.B.E., F.R.H.S. Author of " The Century Cookery Booh," " Practical Gastronomy," '' The Art of the Table," " The Menu Book," " Meals Without Meat," " Recherchi Side Dishes," " Breakfast and Supper Dishes," " The Popular Cookery Guide," " Chafing-dish and Casserole Cookery," " Eggs and Omelettes," " The Book of Sauces," " Dictionary of Foods and Culinary Encyclopaedia," etc., etc. WARD, LOCK & CO., LIMITED LONDON AND MELBOURNE 7V3 CONTENTS page Hot Sweets .... 7 Cold Sweets .... • ■ 65 Ices and How to Make Them . . 112 GAteaux and Pastry . 140 Auxiliary Recipes . . . . 159 Sweet Sauces, Hot and Cold . 164 Index . 169 FOREWORD The title-page of this book fairly describes its object. The recipes contained therein have been compiled to meet the often expressed wishes of numerous cooks. Practically every cookery book has one or more chapters on sweets ; it is not intended that this work should take their place, but rather to be accepted as a supple- ment to existing standard books. The selection of a new sweet dish for the Entremet course of a luncheon or dinner frequently proves a difficult task, because there is no modern book pubUshed which is exclusively devoted to this subject. Entremets sucres, or sugared entremets, are considered almost as essential to a meal as the soup or the roast ; indeed, no limcheon or dinner is considered complete without at least one sweet dish ; whilst for an elaborate dinner two or three varieties of these dishes are often introduced — ^and served. Although a number of formulas for the simpler kinds of puddings, creams, and jellies have been included, the main portion of recipes is devoted to dishes of the latest creations, so as to meet the present-day requirements for new luncheon and dinner sweets. In the present edition a special chapter is devoted to the Art of Ice Making, which includes Combination Ices, Ice Puddings, Parfaits, Souffles, Bombes, Coupes, Sorbets, etc. C. Herman Senn. INDEX OF ILLUSTRATIONS American Freezer . Apple Amber Apple Flan with Short Crust Apples a la Neige . Banana Bavarois Banana and Grape Jelly Beignets Souffles a la Vanille .... Bombe or Mousse Ice Moulds .... Border of Pears a la CrSme Caramel Cream . Christmas Pudding . Crdme a la Monaco . CrSme Mosaique French Apricot Cream . Fruit Sorbet A. la Tosca . Freezing Cabinet Gateau Cyrano . Gateau St. Emillion Gateau St. Georges . Gateau (scheme of decora- tion) Gateau Victoria . Glac§ Rochet Volcano . Gooseberry Charlotte . Ice Moulds, etc. Iced Coffee Mousses Iced Maraschino SoufSe Iced Pineapple k la Reine Improved Ice Cave Cabinet .... PAGE xxii xiii XV XX viu i vi iii xiii X XI ix vii iv vi xix V XXIll ii ix Meringues k la Chan- tilly Micado Cups Mignonette Cups Mocha Cake .... Mould for Neapolitan Ice Blocks Mountain Ice Freezer . Napoleon Fruit Tim- bale Neapolitan Chestnut Border .... Peach Cream with Cherries .... Pears a la HirondeUe . Pewter Freezing Pot Poitimes de Terre au Nid Pyramide de Poires Conde Rich Plum Pudding Russian Charlotte . Russian JeUy Saxon Pudding . Small Almond Creams . Soufile £l la Carmen . Souffle a la Marguerite . Spatulas for mixing Strawberry Charlotte , Sultane aux Fruits glacis .... Supreme of Raspberries Swiss Strawberry Tart . xxiv V xiv xviii xxii xxi xvn xii xvii XX xxi viii X xvi iii xvii xix ii xvi V xxi iv ix iv XV Timbale glaces de Fruits Meringue Built Chalet . xxiv Meringued Apples . . viii Vanilla Cream Vanilla Souffle Pudding XX xix HOT SWEETS {For "Pudding Sauces see page 164.) Ambassador Pudding> {Potxding a rAmbassadeur.) Prepare a Savarin or plain Genoese paste (seep. i6o) and three parts fill a buttered charlotte mould. Bake it in a moderate oven and let cool. Cut the cake into slices and spread each slice with a rich custard, mixed with finely cut dice of preserved or fresh pineapple. Arrange the slices in a buttered timbale mould, a little larger than the first mould used, and to give the cake its original shape fill up with a custard, made with 3 yolks of eggs, i gUl of cream, and sugar to taste. Steam the pudding for about two hours ; turn out on to a hot dish, and pour over some hot apricot syrup and serve. American Fruit Pudding. This is a kind of cabinet pudding with fresh fruit, for which 6 preserved peaches or 10 apricots, i oz. of glace cherries, 4 sponge cakes, 3 eggs and 3 yolks. 4 oz. of castor sugar, J teaspoonful salt and a pint of milk are needed. Whisk up the eggs, add the sugar and the salt, then whisk again and add the milk. Line a quart size mould neatly with buttered paper, then dredge it with castor sugar ; put in part of the fruit cut into sUces as a decoration on the bottom of the mould, cover with thin sHces of sponge cake to hold the decorations in shape, then fill the mould with alternate layers of sponge cake and fruit. Pour over the egg and milk mixture. Place the mould in a baking tin containing boiling water and let cook gently 7 8 LUNCHEON AND DINNER SWEETS in the oven for about an hour. Then turn out on to a hot dish, remove the paper, and serve with a hot sauce made as follows : — Beat up 2 yolks with | oz. of castor sugar, add J glass of sherry, stir, and cook over hot water until it thickens. Add a teaspoonful of lemon juice, and pour over the pudding. Apricot Souffle Pudding. {Pouding souffle aux. Ahricots.) Melt 2 oz. of fresh butter in a stew-pan, stir in 2 oz. of flour (previously dried in the oven and sifted), and cook without allowing it to colour. Then add 2 oz. of castor sugar and i gill of milk. Stir till it boils and work till the paste is quite smooth, then allow to cool. Boil up I gill of apricot syrup with half a vanilla pod. Beat up 4 yolks of eggs, stir these gradually into the pan containing the flour, etc. (panada), remove the vanilla from the syrup and add it also. Whisk the whites of 4 eggs to a stiff froth. Mingle this lightly with the mixture, and pour it, with alternate layers of sliced preserved apricois, into a well-buttered pudding mould, cover with buttered paper, and steam for forty minutes. Turn out on to a hot dish and serve with fruit sauce. Apples a la Neige. Peel and core 6 or 8 small sour cooking apples, cook them till nearly tender in a syrup flavoured with lemon rind or cinnamon. Take them up and place them on a sieve to cool. Whisk up stifily the white of i egg, and add i oz. of' castor sugar. Range the apples on a buttered dish, fill the cavities with currants or chopped dates, mask them carefully with the whisked white of egg, and dredge with castor sugar. Bake in a hot oven for about fifteen minutes, and send to table hot. Arrowroot Souffle. {Souffld d la Fdcule.) 4 yolks of eggs, 3 whites of eggs, 3 oz. castor sugar, J pint milk, ij oz. arrowroot or fdcnle, i tablespoonful orange flower water. Small Almond Creams (Cremes aux Amandesj. See page 70. Banana and Grape Jelly, S^e f^age 70, Iced Coffee Mousses iMousse au Caf6 frapp^). 5^^ pa^^ l3i. HOT SWEETS g Cream the egg yolks and sugar together, and add the orange flower water. Mix the arrowroot or fdcule with a Httle cold milk, boil up the remainder and pour in the cold mixture ; then stir over the fire for a few minutes and let boil for five minutes. Allow to cool a little, and mix with the creamed yolks of eggs, etc. Now add the finely grated rind of | lemon. Whisk the whites of eggs till stiff and incorporate with the above. Have ready a buttered souffle dish and pour in the mix- ture. Bake in a moderately heated oven for about thirty minutes, till the top of the souffle is nicely browned. Dredge with fine sugar and send to table quickly. Baked Banana Custard. Break 4 fresh eggs separately into a basin, add i oz. of castor sugar, and beat up thoroughly, then add the pulp of 3 ripe bananas, and i pint of mUk. Pour this into one large or two small buttered pie-dishes, grate over a little nutmeg or powdered cinnamon, and bake in a moderately heated oven for about twenty-five minutes. Dish up and serve hot. Baked Bananas. Select large and not over-ripe bananas for this dish. Strip off about a third of the skin lengthways, and loosen the remainder of the fruit from the skin by means of a teaspoon. Lay the bananas in a buttered saut6-pan, or baking dish, place a few very small bits of butter on the top of each and besprinkle freely with castor sugar ; pour over each about | teaspoonful of lemon juice and bake from fifteen to twenty minutes in a hot oven. Dish up and serve hot. Baked Bananas with Rice. Blanch 4 oz. rice, drain it and cook it in a pint of milk, sweeten with sugar, add a small piece of butter. Put 6 large bananas in a baking pan with enough water to just cover them, and bake in the oven for about fifteen minutes. Put the cooked rice in a deep hot 10 LUNCHEON AND DINNER SWEETS dish, oval or round, remove the skin from the baked bananas and range them neatly on the top of the rice. Serve hot with cream. Banana Pudding* (Poading de Bananes.) 6 not over-ripe bananas, J lb. finely chopped beef suet, 2 oz. castor sugar, 4 oz. bread-crumbs, 2 eggs, 1 gill milk, I teaspoonful baking powder, 6 drops vanilla essence. Peel and chop finely the bananas, put them with the other dry ingredients into a basin and mix well. Beat up the eggs, add the milk and vanilla essence, and mix gradually with the above. Pour the mixture into a buttered pudding mould and steam from two and a half to three hours. Serve with banana sauce. Bananas a la Russe. Peel 6 bananas, cut them into rather thick slices and poach them in white wine, sweetened with castor sugar and flavoured with lemon rind and juice. Keep hot. Arrange a border of cooked sweetened rice on a hot dish, range the bananas neatly on the border, and fill the centre with apricot comp6te. Sauce over all with apricot marmalade and serve hot. Bohemian Pudding. {Pouding Bohdmienne.) Prepare a light pancake batter with 4 oz. flour, a pinch of salt, 2 eggs, i| gills milk. Strain the batter and let it stand for an hour. Next prepare an apple puree, sweeten it to taste, and add to it a handful of cleaned currants and a few thin sUces of pineapple, cut into small dice. Make about 12 thin pancakes with the batter, fry them in an omelet pan with butter to a nice golden brown. As each pancake is done spread it over with the prepared puree and roll up. Then line with them a well-buttered plain timbale or charlotte mould, previously trimming off the ends of each roll. Beat up 2 whole eggs and 2 yolks, add to it 2 oz. of castor sugar HOT SWEETS ii and beat to a cream ; then pour over whilst stirring i pint of boiling milk, in which half a pod of vanilla for the purpose of flavouring has been boiled. With this fill up the prepared moiild. Steam the pudding in the oven by placing it in a saut^-pan with boUing water ; cook thus for about three-quarters of an hour. When done unmould and serve hot or cold as desired, pouring a fruit syrup or custard sauce round the base of the dish. Canadian Pudding. Soak 2 oz. of crushed tapioca in i pint of milk for half an hour, then put it in a stew-pan with 2 oz. of loaf sugar and the rind of | a lemon, and cook slowly till the tapioca is tender. Bake 2 large cooking apples in the oven ; when done rub the pulp through a fine sieve, and add to the tapioca. Beat up 2 eggs, cut two or three stems of preserved ginger into shreds or dice, and add both to the above mixture, together with i gill of cream. Stir in a grate of nutmeg and J 'Ceasipoonful of ground cinnamon, then pour into a buttered pie dish or souffl6 dish, and Ijake slowly for about half an hour. Serve hot. Caramel Bread Pudding. {Ponding de Pain au Caramel.) I oz. loaf sugar, i oz. castor sugar, | teaspoonful of cinnamon, 2 oz. stoned raisins or sultanas, 4 oz. Hovis or other brown bread-crumbs, I pint milk, 2 eggs. Melt the loaf sugar with a tablespoonful of water in a copper pan, and cook it till it acquires a dark amber colour (caramel), then add the milk and boil up. Put the bread-crumbs, the ground cinnamon and castor sugar in a basin. Beat up the eggs and stir into the milk. Pour this over the bread-crumbs, etc. Mix well, and with it three parts fill a weU-buttered pudding mould. Cover it with a paper, stand the mould in a pan containing a little hot water and bake in a moderate 12 LUNCHEON AND DINNER SWEETS oven for about forty minutes. Turn out on to a hot dish, and serve with caramel sauce. Cherry Pudding. {Pouding awe Cerises.) 2 oz. butter, 2 oz. flour, 3 gills milk, i gill cream, 4 oz. castor sugar, 4 oz. soft bread-crumbs, the grated rind of half a lemon, 3 eggs, ^ teaspoonful ground cinna- mon, I liqueur glass of brandy (optional), J lb. stoned cherries, a few glace cherries. Heat the butter in a stew-pan, stir in the flour, and cook whilst stirring over the fire for a few minutes ; then add the milk and cream (hot) and work to a smooth paste. Now add the sugar, bread-crumbs, lemon rind, and the cinnamon, and let cool a little. Work in the yolks of eggs one at a time. Whisk the whites to a stiff froth, and mix in carefully with the stoned cherries and the brandy. Butter a pudding mould, garnish the bottom and sides with glace cherries cut in halves, three parts fill it with the prepared mixture, cover with a buttered paper, and steam for one and a half hours. Turn out on to a hot dish and serve with a suitable wine sauce or fruit syrup. Chestnut Pudding. (Pouding a la Nesselrode.) Take about 2 dozen sound chestnuts, cut each with the point of a knife, and plunge them into boiUng water ; allow them to boil for five minutes, then put them to drain and remove their shells and skins ; the chestnuts must now be cooked in milk till tender, with a small pod of vanilla ; the latter must be removed when the chestnuts are rubbed through a wire sieve. Add J pint of milk and cream mixed, J lb. of castor sugar, i^ oz. of fresh butter ; stir the whole over the fire for five minutes and allow to cool ; add one by one 4 yolks of eggs and the well-whisked whites of 4 eggs. Butter a mould and ornament it with glace cherries and citron peel, pour in the pudding mixture, cover with paper, and steam for one and a half to one and three-quarter hours. When done turn out the pudding on a hot dish. HOT SWEETS 13 pour round it a little fruit syrup or apricot pulp, and serve. Christmas Pudding without Suet. I lb. flour, J lb. bread-crumbs, | lb. apple, peeled, cored and chopped, 2 oz. candied peel, J lb. stoned dates, I lb. currants, 3 bananas, peeled and chopped, | lb. sultanas, 4 oz. shelled and peeled walnuts, 4 oz. pine kernels, ^ lb. moist or brown sugar, 4 oz. butter, suet, or margarine, i lemon, 4 eggs, J oz. mixed spice and a little mUk. Mix the flour and bread-crumbs in a basin, and rub in the butter. Shred finely the peel, chop up the nuts, put these and all the fruit, in a mixing basin, add also the sugar, the grated rind and juice of the lemon and the spice, mix well together. Lastly stir in the eggs, well beaten, with about i gill of milk, and mix all thoroughly. Fill into well-buttered pudding moulds or basins, tie over with cloth, and steam for about three hours. To Serve. — ^Turn out on to a hot dish, pour some hot custard or vanilla sauce round the base of the dish, and serve. Cocoanut Pudding. (Poudi/ig Brazilienne.) To 3 oz. of grated cocoanut add 2 oz. of castor sugar, previously creamed up with 2 oz. of butter, add 2 oz. of cake-crumbs, and 2 oz. of bread-crumbs, also the whisked whites of 3 eggs, i small wine glassful of sherry or a tablespoonful of brandy, and a teaspoonful of orange flower water. Mix aU carefully. Line the edge of a pie-dish neatly with short crust or puff paste, poxu: in the pudding mixture, sprinkle over with a little castor sugar, and bake in a moderate oven for about forty minutes. Serve hot. Cumberland Pudding. I lb. bread-crumbs, 6 oz. finely chopped beef suet, 6 oz. currants (cleaned), 4 oz. castor sugar, 3 sour 14 LUNCHEON AND DINNER SWEETS cooking apples, the grated rind of f lemon, J orange, 3 eggs. Put all the dry ingredients into a basin, peel, core, and chop finely the apples, and mix with the other ingredients ; add also the lemon rind. Beat up the eggs and add to this the juice of lemon and orange ; stir into the above and mix thoroughly. Put the mixture into a well-buttered pudding basin or mould, cover with buttered paper, tie over with string, and boil or steam for two and a half to three hours. Serve with sweet custard sauce {see page i66). Cup Suet Pudding. Mix in a basin a cupful of finely chopped beef suet, I cupful of bread-crumbs, and J cupful of flour. Stir in I cupful of mUk and J cupful of golden syrup or honey. Beat up thoroughly with 2 eggs and fill into several buttered cup moulds. Boil or steam for one and a quarter to one and three-quarter hours. Dish up and serve plain or with lemon sauce. Dresden Pudding. (Pouding a la Dresde.) 2 oz. cornflour, 2 oz. brown bread-crumbs, f pint milk, 3 eggs, J teaspoonful ground cinnamon, ij oz. butter, 2 tablespoonfuls desiccated cocoanut, grated rind of J lemon, 2 oz. sugar, i liqueur glass Cura9ao, i teaspoonful coffee essence. Melt the butter in a stew-pan, stir in the cornflour, and cook a little. Add J gill of water and l gill of milk, and cook whilst stirring. Warm up the remainder of the milk and pour it over the cocoanut, add the brown bread-crumbs to this ; let it stand for ten minutes in a warm place, then add the sugar and lemon rind. Stir the yolks of eggs into the panade (the prepared butter, cornflour, and milk mixture). Whisk the whites of eggs to a stiff froth, add the cocoemut and brown bread mixture, with the panade, etc. Stir well, add the cinnamon, coffee essence, and liqueur, and fold in the beaten whites of eggs. Pour the whole HOT SWEETS 15 in a well-buttered souffl6-tin or ordinary pudding mould, and bake for about one hour in a moderately heated oven. Turn out on a hot dish, and serve with hot fruit syrup, or some other nicely flavoured pudding sauce. French Barley Pudding. {Pouding a I'Orge perld.) Boil I pint of milk in a stew-pan and stir in whilst boiling 2 oz. of pearl barley, previously washed and drained. Add 2 oz. of castor sugar and i oz. of butter and cook for fifteen minutes, stirring occasionally to prevent burning. Pour the cooked barley into a basin and stir in 3 yolks of eggs and a dessertspoonful of orange-flower water. When quite cold add ^ gill of cream and the stiffly whisked whites of 2 eggs. Work in the latter carefully with a spoon or spatula. Butter a china pudding dish, pour in the mixture, and bake for about half an hour in a moderately heated oven. Send to table hot in the dish in which the pudding has been baked. French Chocolate Pudding. {Pouding souffle au Chocolat.) ^ pint milk, 2 oz. butter, 2 oz. flour, 3 oz. chocolate, 2 oz. castor sugar, 3 eggs, vanilla essence. Put the milk into a stew-pan with the butter. When boiling stir in the sifted flour, and work vigorously over the fire till a smooth paste is obtained. Let it cool a little, then work in the chocolate, previously melted in the oven, the sugar, and the egg yolks. Next add about I teaspoonful of vanilla essence, then fold in the stiffly whisked whites of the eggs. Pour the mixture into one or two weU-buttered, plain pudding moulds, and bake in a moderately heated oven for about forty- five minutes. Turn out on a hot dish and serve with hot or cold custard sauce or vanilla syrup. Frosted Chocolate Pudding. {Pouding au Chocolat Meringui) I pint milk, 3 eggs, 2 oz. cornflour, 3 oz. unsweetened chocolate (grated), vanilla essence, 3 oz. castor sugar. Mix the cornflour with a little cold milk. Boil the remainder of the mUk, add the chocolate and about 2 oz. i6 LUNCHEON AND DINNER SWEETS sugar ; stir in the cornflour, and work over the fire until it thickens. Cook for about ten minutes, allow to cool a little, then stir in the yolks of 2 and i whole egg. Flavour with vanilla essence, and beat well. Have ready a well-buttered pudding or cake tin, pour in the mixture, and cook in a moderate oven, in a bain- marie, or on the stove. It will take about forty-five minutes to steam, or half an hour to bake. Beat the remaining white of egg to a stiff froth ;, mix with the sugar left over, add a little vanilla essence or vanilla sugar to flavour. When the pudding is done, turn out on to a dish, let cool a little, cover quickly with the froth of white of egg, etc. ; dredge with sugar, and bake in a rfioderate oven for another ten minutes or just long enough to colour the surface. Send to table quickly. French Peach Pudding. {Pouding aux Peches.) 3 preserved peaches, i gUl cream, 2 pz. flour, 2 oz. castor sugar, 4 eggs, the juice and rind of half a lemon, a pinch of salt, a little butter, ^ gill milk. Cut the peaches into small pieces and cook them w^th a little sjrrup. Mix the flour with the riiilk, add a pinch of salt, boil up the cream and mix both together, add the sugar, and stir over the fire until the mixture becomes smooth, and leaves the sides and bottom of the stew- pan clean. When sufficiently cooled add the juice and grated rind of lemon. Separate yolks from the whites of eggs, and work in the yolks, one at a time. Whisk whites to a stifl froth and mix in lightly. Butter a pudding mould, garnish the bottom with a layer of peaches, and fill up alternately with a layer of the pre- pared mixture and the peaches ; cover with a buttered paper, and bake in a moderately heated oven for thirty- five minutes. Turn out on to a hot dish and serve with a suitable fruit s5T:up. French Prune Pudding. {Pouding souffle aux Pruneaux.) 1 lb. French or Californian prunes, J a lemon, I sniall glass of port wine (optional), i small piece of cinnamon, Russian Charlotte (Charlotte a la Russe). See page 74. Creme Mosaique. Stf page 89. S??5«Sr7€5 m^ :?''A'.';^' Banana Bavarolse. See pa^e 87. \\\ HOT SWEETS 17 4 oz. loaf sugar, 3 eggs, I oz. cornflour, i pint of milk. Stew the prunes gently with sufficient water to barely cover, adding also the sugar, port wine, cinnamon, and the thinly cut lind of lemon, and its juice. When tender, take out the cinnamon and lemon rind, stone the prunes and rub them through a sieve. Crack half the stones and chop the kernels, add them to the prune pulp, and let cool a little. Whisk the egg whites to a stiff froth, and stir them carefully with the cornflour into the prune pulp ; < put this into a buttered soufH6 dish, dredge with castor sugar, and bake for about thirty minutes in a fairly hot oven. Prepare a custard with the egg yolks and the milk, by boiling the latter and adding the eggs, stir over the fire till the liaison is formed. Sweeten to taste and flavour with lemon or vanUlal Strain and serve with the soufH6. Gooseberry Pudding. {Ponding de Groseilles a VAnglaise.) J lb. beef suet, J lb. flour, ^ teaspoonful balcing-powder, ij pint gooseberries, 2 oz. moist sugar. "^ Pick the gooseberries, skin the suet and chop it finely, adding a httle flour whilst chopping. Sift the flour into a basin, add a pinch of salt, the suet, and the baking powder. Moisten with enough cold water to form a stiff paste. Roll out the paste on a floured board, and line with it a greased pudding basin (quart size). Fill it with the gooseberries, add the sugar and about 2 tablespoonfuls of water. Trim off the edges of the paste and roll it out with the remainder to a round, cover the pudding with this, previously wetting the edges round the rim of the basin. Press the edges weU together and trim neatly. Dip a pudding cloth into boiling water and besprinkle one side with flour ; tie this (floured side down) over the basin, making allowance for the pudding to swell in cooking. Place it in a stew-pan containing boiling water, and cook thus for about two hours. To serve, remove the cloth and turn out the pudding on to a hot dish. B I8 LUNCHEON AND DINNER SWEETS Hominy Pudding. J pint milk, J oz. castor sugar, i oz. hominy or fine semolina, a eggs, a few drops of vanilla or lemon essence. Put milk into a stew-pan and bring it to the boil. Whisk the whites of egg to a stiff froth. Sprinkle the hominy or semolina into the boiling milk, stirring it with a wooden spoon, and let it boil for five minutes. Then add the sugar and let it cool slightly. Stir in the yolks of eggs and flavouring essence and beat up well. Lastly add the white of egg, butter a pie-dish or soufH6 dish, pour in the mixture, and bake for about twenty minutes in a moderately heated oven. Honey Pudding. {Pouding au Miel.) I pint milk, 2 oz. semolina, 4 oz. honey, 4 oz. bread crumbs, J lemon, i teaspoonful ground cinnamon, J teaspoonful ground ginger, 2 oz. butter, 3 eggs. Boil up the milk, and stir in the semolina. Cook whUst stirring for a few minutes and put it into a basin. To this add the honey, the bread-crumbs, the juice and finely chopped rind of lemon, also the cinnamon and ginger, the egg yolks, and the butter. Beat up well and mix in lightly the whisked whites of the eggs. Steam in a buttered mould for about one and a half hours. Dish up on a hot dish and serve with hot custard or fruit syrup. Lancaster Pudding. 3 oz. maize flour, I oz. sugar or honey, 2 oz. suet or fat, 3 oz. ground rice, 3 oz. finely grated carrot, J tea- spoonful baking powder, I teaspoonful ground cinnamon, I egg or a little milk. Mix all the dry ingredients together in a basin to a fairly moist mixture with milk or beaten egg. Put the mixture into a greased pudding basin, cover, and steam for about two and a half hours. Then turn out the pudding on to a hot dish and serve with a sweet sauce or syrup. HOT SWEETS 19 Lemon Pudding. (Poading au Citron.) I lb. beef suet, J lb. fresh bread-crumbs, I lemon, 2 eggs, J lb. castor sugar, and a Uttle cream or milk. Skin and chop finely the beef suet, use a little flour to be mixed with the suet when chopping. Put it in a basin, add the bread-crumbs and sugar, grate the lemon rind and add also. Mix well. Moisten with the juice of the lemon and the eggs, previously beaten, stir in enough cream or milk to get the usual consistency. When thoroughly mixed, fill a weU-buttered mould, tie it up in a buttered cloth, and boil one and a half to two hours. Serve with lemon sauce {see page 167). Marrow Pudding. {Pouding a la Moelle.) 8 oz. beef marrow, 6 oz. bread-crumbs, 4 oz. castor sugar, 3 eggs, 2 oz. candied peel (lemon and orange), 1 small glass brandy, or sherry, 2 oz. glace cherries. Chop the marrow very finely, put into a basin and mix with the bread-crumbs. Separate the yolks of eggs from the whites, cream the yolks with the sugar, adding one at a time. Shred the peel very finely, cut up the cherries into very small pieces, add this to the yolks and sugar, stir in the marrow and bread-crumbs, and mix in the brandy or sherry. Beat up the whites of eggs to a stiff froth, and mingle carefully with the mixture. Fill up a well-buttered cylindrical-shaped cake mould with this, stand on a baking sheet, and bake in a moderately heated oven for about one hour. Turn out on to a hot dish, dredge with sugar, and serve hot with vanilla or jam sauce. Milanese Pudding. (Pouding a la Milanaise.) I breakfast cup vermicelli, | pint milk, 2 table- spoonfuls marmalade, 2 oz. stoned raisins or sultanas, 2 oz. castor sugar, and 4 eggs. BoU up the milk and pour it over the vermicelli, cover and let it stand for fifteen minutes. Next add the marmalade, the sugar, and raisins. Beat up the 20 LUNCHEON AND DINNER SWEETS eggs and stir in and mix all thoroughly. Fill the mix- ture into a well-buttered pudding mould, cover it with buttered paper and steam for one and a half hours. Un- mould on to a hot dish, , and serve with custard or fruit sauce. Mousseline Pudding. 2 oz. butter, 2 oz. castor sugar, 3 eggs, i oz. flour, vanilla essence, J lemon rind, grated, MousseUne sauce. Cream the butter and sugar in a basin, and work in gradually the yolks of .eggs, then stir in slowly the flour (sifted). Add the grated lemon rind, a few drops of Vcmilla essence, and lastly the stiffly whisked whites of egg ; this must be worked lightly into the mixtrue. Pour it into a well-buttered charlotte mould, butter a paper and place on top. Steam very slowly from one to one and a half hours. When just set turn out care- fully on to a hot dish, pour the Mousseline sauce round the pudding, and send to table quickly. (For Mous- sehne sauce see page 168.) Nonnandy Pudding. (Pouding a la Normandie.) 6 oz. bread-crumbs, 4 oz. castor sugar, 4 eggs, 6 small copking apples, i lemon, r teaspoonful ground cinnamon, a pinch of salt, I glass brandy or rum (optional). Peel, core, and slice the apples, or chop up, not too finely, put them with all the other ingredients into a mixing basin and stir up well ; add the eggs graduallj'. Wheri tlioroughly mixed, add the lemon juice and the finely grated rind of half the lemon, the brandy or rum, and pour the mixture into a well-greased mould, tie over a greased cloth or pappr and steam for about two hours. Serve with sweet white or wine sauce. Orange Roly-Poly. Prepare a light suet crust with | lb. of finely chopped beef suet, | lb. ,of flour, a teaspoonful baking powder, a pinch of salt, and the needed quantity of water to make a fairly stiff paste. Roll this out thinly, and on Supreme of Raspberries Supreme de Framboise;. 511 f-ii-,- 71. Strawberry Charlotte (Charlotte aux Fraises.) Sm page 74. G&teau (Scheme of decoration with Angelica, shredded Almonds and glac£ Cherries). IV HOT SWEETS 21 it place a layer of orange slices free from pips ; sprinkle with fine bread-crumbs and moist sugar. Wet the end portion of the paste and roll up. Tie up loosely in a floured cloth and boil, for about three hours. Turn out the rollj dish up and serve with hot marmalade sauce. Palenno Pudding. Peel 2 to 3 seedless ' oranges and remove the white skin ; cut them into slices crossways, and cook in syrup and white wine for about ten rtiinutes. Selijct about 12 to 18 of the best sHces and drain them in a sieve. With these line a well-masked, plain pudding mould, previously coated with caramel sugar, and three parts fill up the mould with layers of thin slices of Genoese or sponge cake and slices of apple. Between each layer spread a little apple purde flavoured with ground cinna- mon and rum. Have ready the following preparation : Boil up \ pint milk, sweetened with I oz. sugar, and stir in | oz. cornflour, previously blended with a little cream. Cook for ten ininutes whilst stirring ; then stir in 4 egg yolks and vanilla flavouring ; allow to cool and add the stiffly whisked whites of 2 eggs. Poilr this into the mould, and bake for half an hour in a fairly hot oven. Serve hot, with orange syrup made with the remainder of cooked orange slices rubbed tfirough a sieve and re-heated and flavoured. Peach Pudding k la Richemont. 3 to 4 preserved peaches cut into dice, J pint milk, 2 oz. butter, 3 oz. castor sugar, 4 oz. flour, 3 whole eggs, and i yolk of egg. Sift the flour. Put the mUk and butter in a stew- pan, when it boUs stir in the flour, work vigorously with a wooden spoon for five minutes over the fire, let cool a little, then add one at a time the yolks 6f egg. Then add the castor sugar, stir well for a few minutes longer, whisk the 3 whites of egg to a stiff froth, and add gradually to the above. Have ready a buttered and floured mould (holding about 3 pints). Ai range a 22 LUNCHEON AND DINNER SWEETS layer of peaches neatly at the bottom of the mould, fill up about an inch high with the preparation, cover again with a layer of peaches, and proceed thus until the mould is about three parts full ; the last layer should be of the preparation. Place the mould in a stew-pan filled up with boiling water to about half the height of the mould, put it in a hot oven, and let steam for about an hour. Turn out on a hot dish, pour round it a vanilla sauce or sjnrup, and serve hot. Pineapple Pudding. {Pouding d'Ananas.) I gill milk, 2 oz. butter, 2 oz. flour, 2 oz. castor sugar, I in. vanilla pod or a few drops of vanilla essence, 4 to 6 oz. preserved pineapple, I dessertspoonful corn-flour. Pineapple syrup and a small glass of Marsala or sherry for sauce. Put the milk in a saucepan with the vanilla and bring to the boil. Melt the butter in another saucepan, stir in the flour, and cook for a few seconds ; then add the milk, stir vigorously with a wooden spoon till a soft paste-like mixture is obtained. Put this in a basin and add the yolks of 2 eggs, the sugar, and the pineapple, cut into small dice. Whisk the whites of eggs to a stiff froth, and stir carefully into the above. Pour the mixture into a well-buttered plain pudding or charlotte mould and steam for about one and a quarter hours. Turn out to a hot dish, pour round some pineapple sauce {see page 165) and serve. Portuguese Pudding. (Pouding Portugaise.) Wash 4 oz. of Carolina rice and cook it in water containing the juice of a lemon ; when done, drain and ground in a mortar till quite smooth, then return to a stew-pan containing 2 oz. of butter. Stir over the fire and add to it 3 oz. of castor sugar and the finely chopped or grated rind of an orange. Next mix with the beaten yolks of 2 eggs J gill of cream, i oz. of sultanas, and sections of an orange, free from pips. Incorporate lastly the stiffly whisked whites of 2 eggs. HOT SWEETS 23 Turn into a buttered souffle dish, put this in a pan with a little water, and cook in the oven for forty-five minutes. Serve hot with orange sauce. Pouding a I'Orientale. 4 eggs, 2 oz. butter, i oz. cornflour, 2 oz. best flour, 4 oz. castor sugar, 2 oz. glace cherries, t tablespoon- ful coffee extract, and chocolate sauce. Separate the yolks from the whites of eggs, put the former into a basin and the latter into an egg-bowl and place on the ice. Cream the butter and sugar together for about ten minutes, add the egg-yolks gradually, and beat up thoroughly ; then add the coffee extract. Mix the two kinds of flour, and rub through a sieve. Whisk the whites of eggs to a stiff form, and add this carefully with the flour, and the cherries (cut in quarters) to the mixture. Three parts fill a plain, well-buttered charlotte or timbale mould. Bake in a moderately heated oven for about forty minutes. Turn out on to a hot dish, pour over a Kirsch S5nrup, or hot chocolate sauce, and serve. Messina Pudding. Skin and chop finely 4 oz. of beef suet, using a little flour to be mixed with the suet when chopping it. Put it in a mixing basin, and add | lb. of bread-crumbs, 4 oz. of castor or brown sugar, the grated rind of half a lemon and 2 small apples, peeled, cored, and chopped finely. Mix well with half the strained juice of the lemon. Beat up 2 eggs, and add these. Next stir in about J a gill of milk, and mix thoroughly. Put the mixture into a well-buttered pudding basin or mould, tie it over with a buttered cloth or paper, and boU for about one and a half hours or steam for two hours. Turn out on to a hot dish and serve with a suitable sweet sauce or S3n:up. Pouding a la Hediard. Prepare about a pint of pancake batter (see page 61), and fry as many thin pancakes as possible. Line a well- 24 LUNCHEON AND DINNER SWEETS buttered charlotte mould with pancakes and fill the mould till three parts filled with alternate layers of (a) apricot marmalade, (6) almond cream, (c) rolled pancakes. Have ready a custard made with 3 eggs, i^^ills of cream or milk, sugar and vanilla flavouring. With this fill up the mould and bake in a moderately heated oven for about one hour. When done unmould on a hot dish. Pour over a sauce, made of 3 egg yolks, a small glass of Kirsch, ^ gill of milk, and i oz. of sugar, whisk over the fire till hot. The pudding must be sent to table quickly. Pouding a la Leopold. 4 02. cake-crumbs, ratafias, or sponge biscuits, 3 eggs, I tablespo6nful apricot marmalade, J small glass Maras- chino, 2 oz. ground almonds, ij gills cream, 2 oz. castor sugar, 2 oz. butter, i| oz. corijflour, i oz. candied peel, and a few glac6 cherries. Butter a plain charlotte mould, decorate the bottom with thinly cut slices of orange peel and glac6 cherries. Put the crumbs, ratafias, or sponge biscuits in a basin, and mix with the almonds ; pour over the cream pre- viously heated (it must not boil), work with a wooden spoon until smooth and let cool. In another basin work the butter with the sugar to a cream. Separate the yolks of eggs from the whites, and stir in one at a time. When well worked up add the cornflour and the above preparation of cream, almonds, etc. The Maraschino liqueur may be added at the s^me time. Whisk the whites of eggs to a stiff froth, and fold into the above very carefully, fill up the mould (three parts full only), put the apricot marmalade between the mixture, and steam on the stove or in the oven for one and a half hours. When done, turn out on to a hot dish, pom- round some nice hot sauce or syrup, and serve. Pouding & la M6rcddes. 3 oz. Jordan almonds, 3 to 4 bitter almonds, I lemon, 4 oz. loaf sugar, f pint milk, 3 eggs, 2 oz. glac6 cherries, HOT SWEETS 25 or other glac6 fruit (such as apricots or pears), about J oz. ginger biscuits, 3 macaroons. Blanch and peel the almonds, then pound them in a mortar, and add to it a httle milk and boil up. Put the almonds into a napkin and squeeze out as much of the liquid as possible, and add it to the rest of the milk. Beat up the eggs, and strain them into the milk, add also the strained juice of the lemon. Cut the biscuits and marcaroons into small pieces, and put them into a well- buttered and floured pudding mould ; between each layer of biscuits put a Uttle of the glac6 fruit, which must be cut very small. When the mould is thus filled, pour in the milk and eggs. Place the mould, covered with buttered paper, in a saute-pan containing boiling water, and steam gently in the oven for about one hour. Turn out on a hot dish, and serve with a suitable sweet sauce. Pouding Royal. Make a Genoese mixture {see page 160), spread it thinly on a buttered, paper-lined baking tin, and bake in a fairly hot oven ; turn it on to a paste board, remove the paper, arid spread the cake with dissolved red currant jeUy, roll it carefully like a Swiss roll, and let cool. Melt I oz. of butter, stir in i oz. of flour, and cook a little. Boil r gill of milk with i in. of vaniUa pod and 4 lumps of loaf sugar, pour this, boiling, over the mixture of flour and butter, and stir vigorously over the fire for a few minutes ; remove the vanilla and let cool a little. Beat in 3 yolks of eggs and their whites previously whisked to a stiff froth. Have ready a large, buttered, plain or fluted mould, line the sides closely with very thin slices of the Swiss roll, put it on the ice for a few minutes to set, then fill with the souffle mixture. Steam for about forty-five minutes. Turn out on a hot dish and pour some hot sabayon or other wine sauce round the base of the dish. Serve hot. 26 LUNCHEON AND DINNER SWEETS Queen Mary Pudding. (Pouding d la Reine Marie.) Cream in a basin with a wooden spoon 2 oz. of butter with the same quantity of castor sugar, then stir in gradually 3 yolks of eggs, and I oz. of finely chopped hazelnuts or almonds. Peel and slice 2 bananas, cut these into small dice, and mix with 2 oz. of chopped pineapple or preserved ginger, 2 oz. bread-crumbs, and about I oz. of sultanas, blend all well, then mix with the above. Whisk stiffly the whites of 2 eggs, and incorpor- ate with the mixture. Have ready a well-buttered pudding mould, besprinkle the inside of it with finely pounded macaroons, and pour in the pudding mixture. Place the mould in a shallow pan one-third filled with water. Cover with a buttered paper, and steam in a moderate oven for about one and a half hours. Un- mould on to a hot dish, coat the pudding well with lemon-flavoured sauce, and serve. Queen Pudding. (Pouding a la Reine.) 3 oz. flour (sifted), I oz. glacd cherries, 3 oz. castor sugar, 3 oz. fresh butter, 3 eggs, | lemon, J teaspoonful of baking powder. Cream the butter and sugar together, then add the eggs one by one and beat up well. Next add the flour ; mix well, and stir in the cherries, cut up small, the lemon juice, also the finely grated rind, and lastly the baking powder. Put the mixture in buttered pudding moulds and bake for about thirty minutes in a moderate oven. When done turn out on a hot dish, and serve with lemon or cherry sauce poured round the base of the dish. Rich Christmas Pudding. {Pouding de Noel.) i lb. finely chopped beef suet, | lb. soft bread-crumbs, J pint milk, 2 oz. almonds (blanched, peeled, and cut into strips), | lb. raisins (stoned), J lb. currants (cleaned), I lb. moist sugar, J lb. chopped figs, J lb. sultanas, 2 oz. candied peel (cut small), ^ teaspoonful salt, J teaspoon- ful grated nutmeg, ^ teaspoonful mixed spice, the HOT SWEETS 27 juice of I orange and | lemon, the finely grated rind of the latter, i wineglassful brandy, or I gill cider, 6 oz. flour (sifted), 6 eggs (well beaten). When these ingredients have been thoroughly mixed put the mixture into two well-buttered pudding moulds, cover each with a buttered and floured cloth, tie over with string, and boil or steam for five or six hours. In order to give the pudding a more imposing appear- ance, as shown in illustration (p. i), fill up a small buttered dariole mould with the mixture and cook it. Place this in the centre of the large pudding as soon as dished up, dredge the top of the shape well with icing sugar, and ornament the edge with crescent shapes of citron or orange peel and glac6 cherries. Pour a little best brandy, rum or Kirsch round the base of the dish just before sending it to table, and set it alight as it is taken into the dining-room. Saxon Pudding. (Pouding a la Saxonne.) Rub \ lb. brown bread through a sieve, and put in a basin with 2 oz. grated chocolate. Melt 2 oz. of loaf sugar with J gill of water in a stew-pan and boU till it acquires a pale brown colour, then pour in J pint of milk and stir till it boils, and pour over the bread-crumbs, etc., in the basin. To this add, one by one, 3 yolks of eggs, stir the mixture thoroughly, and flavour with i teaspoonful of ground cinnamon and a few drops of vanilla essence. Whisk the whites of 3 eggs rather stiffly, and add to the above. Pour the mixture into a well-buttered charlotte mould (inside breaded with Panurette) and steam in the oven for about forty-five minutes. When done turn out on to a hot dish and dredge with castor sugar. Have ready a hot chocolate sauce, custard sauce, or fruit syrup, and pour in round base of the dish. Serve hot. Spanish Chestnut Pudding. Weigh out 4 oz. of butter, put it into a mixing basin, and cream it with 4 oz. of castor sugar, stir in one by 28 LUNCHEON AND DINNER SWEETS one the yolks of 3 eggs, then add J teaspoonful of vanilla essence and 6 oz. of chestnut puree (i.e., chestnuts pre- viously cooked in syrup and then rubbed through a fine sieve), also i oz. of grated chocolate and 4 oz. of bread- crumbs previously soaked in a little rnilk. Whisk the whites of 2 eggs to a stiff froth, and fold into the mixture. Put this into a well-greased pudding mould and bake for about an hour, or else steam for about one and a half hours in a bainmarie or a saucepan half filled with boiling water. When done, turn out the pudding care- fully on to a hot dish, and serve with hot or cold choco- late sauce. Steamed Chocolate Pudding. (Poading au Chocolat.) 6 oz. cake-crumbs (preferably sponge cake), 2 oz. fiour, J teaspoonful baking powder, 4 oz. grated choco- late, 2 oz. butter, 2 oz. castor sugar, 3 eggs, J. teaspoonful vaniUa essence, i| gills of milk. Sift the flour into a basin, then add the baking powder and the cake-crumbs. Mix well together, and stir in the milk and chocolate, previously heated. Cream the butter and sugar, add the eggs one at a time, and beat up thoroughly. Then stir in lightly the other ingredients, also the vanilla essence, and mix well. Pour the mixture into a well-buttered pudding mould or cake tin, and cover with a buttered paper. Steam gently for one and a half hours. When done unmould on to a hot dish, and serve with vanilla custard. Turin Pudding. {Pouding Turinoise.) I pint milk, 6 yolks of eggs, 2 oz. orange marmalade, 4 oz. sultanas, i small glass rum, | lb. finger biscuits or sponge cakes, | vanilla pod. Boil up the milk with the vanilla pod, and mix the yolks of eggs with the marmalade. Take out the vanilla pod, clean the sultanas, and pour over the rum ; cover, and let them soak. Break up the biscuits or sponge cakes very small. Now mix all the ingredients thoroughly and fill into a well-buttered pudding mould. Mikado Cups (Coupes Mikado), bee page J 27. Gooseberry Charlotte (Charlotte a la Fougere). 5^^ page 75. Souffle k la Marguerite. S&e page 125. HOT SWEETS 29 Steam in the oven, bainmarie fashion, for about forty minutes. Turn out on to a hot dish, pour over some Italian sweet sauce and serve hot. Vicarage Pudding. Weigh 4 oz. flour, 4 oz. finely chopped beef suet, 2 oz. sugar, 4 oz. sultanas, and 4 oz. currants. Mix these in a basin with ^ pint of milk, add also a teaspoonful of ground ginger and a pinch of salt. Fill into a greased basin, tie it over with a greased pudding cloth, and boil for two and a half hours or longer. When done turn out on to a hot dish and serve with marmalade sauce {see page 168). Victoria Pudding. (Poading a la Victoria.) I pint milk, | gill cream, 2 oz. castor sugar, 4 eggs, 2 oz. crushed macaroons, a few drops lemon essence. Boil up the milk, then add the cream and sugar, and pour over the crushed macaroons. Beat up the eggs and strain into the above. Set this over the fire into a stew-pan and stir tUl quite hot, but not boiling. When nearly cold add the flavouring, and, if liked, a tablespoonful of brandy. Pour into a well-buttered mould (a plain mould in preference), cover it with a buttered paper, and steam from forty-five minutes to an hour. Turn out on to a hot dish, and serve with any kind of sweet sauce or S5n:up. Vienna Pudding. (Poading Viennoise.) Trim off the crust from a small loaf of brown bread, or use a stale plain cake, cut the crumby part into small dice and put in a basin. Melt 2 oz. of loaf sugar in a stew-pan ; when of a light brown colour (caramel) put in 3 gUls of milk and boil up. Beat up 2 fresh eggs, and stir the boiling milk on to the mixture. Pour this over the bread or cake ; next mix the following ingredi- ents : 3 oz. castor sugar, 2 oz. glace cherries, cut in quarters, 2 oz. sultanas, picked, the finely chopped rind of i lemon and its juice, I small glass of dierry or 30 LUNCHEON AND DINNER SWEETS Marsala, and a gill of cream. When all is thoroughly mixed with the other ingredients, fill into a well-buttered pudding mould. Steam for two hours, turn out on a hot dish, and serve with hot custard or fruit syrup. Winchester Pudding. Fill a greased pudding basin with thinly cut slices of stale bread, previously buttered and spread over with jam (raspberry, strawberry, or apricot). Between the layers of bread sprinkle freely some finely chopped beef suet and a tablespoonful of castor sugar, flavoured with groimd cinnamon. Prepare a custard with 2 well-beaten eggs and | pint of boiling milk ; pour this over the contents of the pudding mould, then tie it up with a buttered cloth or paper and steam for about two hours. Unmould on to a hot dish, and serve with cream sauce or sweet melted butter {see page 165). Apple Timbale h la Vanille. Peel i| to 2 lb. of russet or renette apples, slice them and cook in a covered stew-pan, with oz. loaf sugar, 2 gills of water and i in. piece of vanilla pod. When tender rub the apples through a fine sieve into a basin. Soak and melt about ^ oz. (6 to 8 leaves) of gelatine, strain this into the apple puree, and add further the strained juice of 2 lemons, and if necessary a little more sugar. Whisk this on the ice for a while and when it begins to set pour it into a plain timbale or charlotte mould, previously masked with lemon jelly and decorated with halves of glac6 cherries and strips of angelica. Put the mould on the ice for about an hour or longer. Prepare a round of Genoese pastry, cut it to the size of the dish on which the timbale is to be served. Brush over the surface and side with dissolved apricot mar- malade and besprinkle with finely shredded almonds or pistachios. Unmould the apple timbale carefully and place on the dish with the Genoese. Serve with a boat of apple syrup. Apple Syrup. — This is made with the rind of the HOT SWEETS 31 apples, boiled in J pint of water, and lemon rind and 2 oz; of loaf sugar, and reduced to about half its volume, then strained and flavoured with the juice of i lemon. Bordure k la Bardalouse. 4 oz. flour, 6 cooked chestnuts, 3 tablespoonfuls apple puree, i small glass sherry, about a gUl mUk, 2 table- spoonfvils apricot jam, | glass Kirsch, J oz. compressed yeast, 2 oz. castor sugar, 2 oz. loaf sugar, 3 eggs, J lemon, glac6 fruit for decoration. Sift the flour into a basin, make a well in the centre, put the yeast (previously diluted with a little tepid water) in the centre, mix with sufficient of the flour to form a batter, and allow it to rise. Work in about I ^ of tepid milk, r oz. of castor sugar, a pinch of salt, and 2 yolks of eggs. Beat up the whole (flour and liquid) for about twenty minutes, then put it in a warm place to rise. Nearly fill a well-buttered and floured border mould with the dough and bake in a moderately heated oven. Meanwhile prepare a syrup by boiling the loaf sugar with | gill of water, the juice of J lemon, the sherry, and the lemon rind. Skim, and let it infuse well, and keep the syrup hot. Cook the chestnut puree with the apple puree in a little sjnrup, and rub through a sieve, add an ounce of castor sugar, then add the Kirsch. Whisk two whites of eggs to a stiff froth, and add to the above puree. Turn out the baked cake border, trim it, and immerse well with the prepared syrup, then place it on a dish, fill the centre with the prepared pur6e, give it a dome-shaped appearance. Dredge well with castor sugar, and bake well in a slow oven for fifteen minutes. Put the remainder of the syrup in a stew-pan, add the apricot jam and a little water, reduce, strain, and coat the border with it. Decorate with glac6 fruit and serve hot. Banana Souffle. Peel 4 ripe bananas, slice them and rub through a sieve. Take I oz. butter, f oz. flour, i gill milk. 32 LUNCHEON AND DINNER SWEETS I dessert-spoonful of castor sugar, J teaspoonful vanilla essence, 4 eggs. Melt r oz. of butter in a stew-pan, stir in J oz. flour, and cook a little ; then add a gill of milk and stir over the fire till it leaves the sides of the pan clean. Then remove from the fire and add by degrees 3 yolks of eggs and the banana pulp, and i oz. of castor sugar. Beat the mixture well and lastly stir in the stiffly whisked whites of 3 eggs. Turn into a fireproof souffle dish, and bake for about forty minutes. Place dish on to another hot dish, dredge with sugar, and serve quickly. Banana Souffle h la Japonaise. Peel and slice 6 to S-ripe bananas and sprinkle over them a small glass of Maraschino. Have ready a pint of thick cold vanilla custard, enriched with whipped cream, and four crushed macaroons. Range these ingredients in a souffle dish in alternate layers. Cover the surface with whipped vanilla-flavoured cream and besprinkle with chopped pistachios or grated chocolate. Baked Melon Souffle. Peel thinly half a small ripe melon, remove the seedy part, cut it into pieces, pound in a mortar or mash up finely and rub through a sieve, then mix with about J giU of cream. Put 2 to 3 oz. of castor sugar and 2 oz. of butter into a basin and stir with a wooden spoon until it acquires a cream-like consistency. To this add the finely grated rind of J orange, also about i oz. of cornflour. Stir well and work in by degrees the melon pur6e. Lastly fold in the stiffly whisked whites of 3 eggs. Butter a china souffl6 dish, and sprinkle over with chopped roasted almonds, then pour in care- fully the souffl6 mixture. Sprinkle some chopped al- monds over the top, and bake in a fairly moderate oven for about twenty-five minutes. Put the souffl6 dish on another flat dish, covered with a folded napkin or dish paper, and send to table at once. Gateau Victoria. Sic Im-e 156. Border of Pears a la Crcine. Scl [^a-^e 57. Creme a la Monaco, See page 91. HOT SWEETS 33 Potato Souffle. {Souffle de Pommes de Terre.) 2 oz. fresh butter, 5 eggs, J lemon, | lb. peeled pota- toes, 3 oz. castor sugar, icing sugar and ground cinnamon. Cream the butter and sugar, then work in one by one the yolks of eggs. Grate finely the potatoes and whisk the whites of eggs to a stiff froth. Blend both together, adding the finely grated lemon rind, mixing the ingredients lightly. Fill with it a well-buttered mould, or soufHe dish, and bake in a moderately heated oven for about forty-five minutes. Dredge the surface with icing or fine sugar, flavoured with ground cinnamon, just before sending it to table. Burnt Almond SoufHe. {Souffli aux Amandes fralinies.) r oz. butter, i oz. flour, I oz. castor sugar, ij gills milk, 3 eggs, l oz. burnt almonds or best French almond rock, ro drops of vanilla essence. Melt half the sugar with a few drops of water in a stew-pan, stir till it acquires a light brown colour, then pour in the milk and boil up, stir frequently. Melt the butter in another stew-pan, stir in the flour, mix it well with a wooden spoon, and add gradually the prepared milk. Stir till it forms a smooth paste, then mix in the remainder of the sugar. Pound the almonds or almond rock till fine and add to the above. Allow the mixture to cool a little, then stir in one by one the yolks of 3 eggs, beat the mixture well and add the vanilla essence. Whisk the whites of egg to a stiff froth, incorporate this carefully but thoroughly. Pour into a well-buttered mould, provided with a buttered paper band round the edge of the mould. Steam in the usual manner for about forty-five minutes, turn out on a hot dish, and serve with a suitable sweet sauce. Turkish Rice. {Riz d la Turque.) Pick and wash 6 oz. of best rice. Wash it in hot water first, then in cold water, and drain. Put it in a stew-pan with l pint of milk, half a vaniUa pod, and 2 oz. of loaf sugar, and cook till tender. c 34 LUNCHEON AND DINNER SWEETS Turn it into a basin, let cool, and take out the vanilla. Next add 2 or 3 oz. cleaned sultanas, previously boiled up with a small glass of sherry or Marsala and a little syrup. Add also i oz. of candied peel, cut into small dice, and a teaspoonful of ground cinnamon. Whisk 3 whites of eggs to a stiff froth, and stir lightly into the above. Put this into a buttered souffle dish (fireproof china), besprinkle the top with fine sugar and chopped almonds, and bake in a quick oven for about twenty minutes. The dish is then ready for serving. Note. — If liked, the surface of this dish can be gar- nished with preserved fruit. Rice and Apple Souffle. {Souffle de Riz awe Pommes.) X lb. sour cooking apples, J lb. loaf sugar, the rind of ^ a lemon, l clove, i| pints milk, a 2 in. stick of cinnamon, I oz. butter, 2 oz. ground rice, 3 eggs, 2 oz. castor sugar. Peel, core, slice, and cook the apples with very little water, the loaf sugar, lemon rind, and clove. When done take out the lemon rind and clove, and rub the apples through a fine sieve. Mix the puree with ^ oz. of sugar and keep hot. Mix tlie ground rice with a little cold milk, boil the remainder of the milk with the cinnamon. Stir in the mixed rice-flour and cook gently for five minutes. Add the remainder of butter and the sugar. Mix well, remove the cinnamon, and stir in the yolks of the eggs. Let cool a little. Whisk the whites of eggs to a stiff froth, and mingle carefully with the above. Fill a well-buttered souffle dish with alternate layers of rice and apple purde, pile up the last layer, which should consist of rice mixture, sprinkle with castor sugar, and bake in a moderate oven for about thirty minutes. Serve hot. Souffle Vlennoise au Chocolat. Cream 4 oz. of butter with 4 oz. of castor sugar. Wliisk it over hot water until it becomes like a stiff batter, then add I oz. of sifted flour ; mix well and let cool a little. (The mixture must not get cold.) Beat HOT SWEETS 35 in the yolks of 5 eggs and the stiffly whisked whites of 4 eggs. Warm in the oven 3 oz. of vanilla chocolate ; when soft drop it in pieces the size of a walnut into the mixture, and stir lightly. Pour into a well-buttered tim- bale mould, and bake from thirty to thirty-five minutes. Serve with hot chocolate sauce {see page 164). Chestnut Souffle. (Souffld de Marrons.) Slit 24 sound Italian or French chestnuts, put them in the oven long enough to enable one to remove the outer and inner skins, or cook them in water. When peeled put the chestnuts in a stew-pan. Cover them with j pint of milk, add a small piece of vanilla pod, and cook slowly till the chestnuts are tender. Remove the vanilla pod. Mash them up and pass them through a fine sieve. Return the pur6e thus obtained to a clean stew-pan and boil up, adding to it 4 oz. of castor sugar. Whisk stiffly the white of 4 eggs and incorporate them with the puree. Butter a souffle dish and three parts fill it with the above preparation. Bake it in a moderately heated oven for about forty minutes. Dredge the top with vanilla sugar and glaze the surface, then place the souffle dish on a round, fiat dish, covered with a folded napkin. Serve quickly. Rice SoufHe. {Souffli au Riz.) J pint milk, i oz. ground rice (fdcule de riz), 2 egg yolks, 3 whites of eggs, lemon rind, essence of lemon or vanilla, l^ oz. castor sugar. Put the milk on to boil ; sprinkle in the ground rice and sugar ; add the rind of a lemon, cut very thin. Stir till it thickens, then take out the lemon rind. Let the mixture cool a little, then stir in the yolks of 3 eggs and the whites of 4 eggs whisked to a stiff froth. Add the vanilla or lemon essence. Butter a souffle mould, pour in the mixture, and steam it for forty minutes. Serve hot. 36 LUNCHEON AND DINNER SWEETS Souffle d'Oranges a la Gilbert. 6 oranges, 3 eggs, 2 oz. castor sugar, i small glass Cura5ao, a teaspoonful orange flower water, i dessert- spoonful fScule or cornflour. Select the oranges of even size and firm and juicy. Cut the top portion of each and carefully remove the inside. Put the pulp through a fine sieve and add to it the liqueur. Separate the yolks from the whites of eggs, put the former into a small stew-pan and the latter into a basin or copper bowl, and keep on the ice. Add the sugar and butter to the yolks, and stir over a gentle fire until the liaison is formed. Mix the pulp and liqueur with the fdcule or cornflour and work this into the above. Whisk the whites of eggs to a stiff froth, and mingle carefully into the mixture, adding at the same time a few drops of orange flower water. Range the orange cases on a baking sheet, fill them with the above preparation, and bake in a moderate oven from fifteen to twenty minutes. Dish up and serve very hot. Italian Orange SonfH^. Pick over and wash 4 oz. Carolina rice, and cook it in fast-boUing water containing the juice of a lemon ; when done, drain and pound in a mortar till quite smooth, then return to a stew-pan containing 2 oz. of butter or margarine. Stir over the fire, and add to it 2 oz. of castor sugar, and the finely chopped or else grated rind of an orange. Next mix with the beaten yolks of 2 eggs, ^ gill of milk, and sections of 2 small oranges, each being cut in four and freed from skin and pips. Lastly stir in lightly the stiffly whisked whites of 2 eggs. Turn the mixture into a buttered souffl6 dish, put this in a pan containing a little hot water, and bake in a moderately heated oven for about forty-five minutes. Serve hot with orange sauce or syrup. Vanilla Souffle Pudding. {Ponding souffli d la Vanille.) 2 oz. of butter, 2 oz. of flour, if gills of milk, J oz. of castor sugar, a small piece of vanilla pod, 4 eggs. Ananas glace a la Reine. Sec /'d^c 121. G^tcau St, Georges. See page 156. HOT SWEETS 37 Melt the butter, stir in the flour; add the milk, previously boiled with the vanilla, and cook until it leaves the sides of the pan clean. Remove the pan from the fire and add 5 yolks of eggs, one at a time, beating well together, and add the castor sugar and the whites of eggs, stiffly whisked. Steam, slowly at first, for about forty minutes. Turn on to a hot dish and serve with wine or fruit sauce. Note. — ^The vanilla pod must be removed before adding the eggs. Savarin Border a la Nesselrode. {Turban de Savarin a la Nesselrode.) 8 to 10 chestnuts, savarin paste, 2 oz. castor sugar, 2 oz. loaf sugar, I glass sherry, i giU milk, i whole and 2 whites of eggs, J lemon, 2 tablespoonfuls apricot jam, r small glass Maraschino, 2 in. vanilla pod. Slit the chestnuts, par-roast and peel them. Prepare a light savarin dough as directed in the next recipe. As soon as the paste is sufficiently risen, three parts fill a well-buttered and floured turban mould, set it to prove, and bake in a moderate oven. In the mean- time prepare a syrup by boiUng the loaf sugar with I giU of water, the juice of J lemon, i glass of sherry, and the vanilla pod. Clarify and let it infuse well, then remove the vanilla and keep the syrup hot. Cook the peeled chestnuts in syrup, rub through a sieve, then add 2 oz. castor sugar, and mix with a glass of Maraschino. Whisk the two whites of eggs to a stiff froth and add to the puree. Turn out the cake border when baked, trim it, and immerse well with the prepared syrup, then place it on a dish, fill the centre with the puree, give it a dome-shaped appearance, dredge well with castor sugar, and bake in a fairly hot oven for about fifteen minutes. Put the remainder of the syrup in a stew-pan, add the apricot jam and a httle water, reduce, strain, and with it coat the savarin border just before sending it to table. 38 LUNCHEON AND DINNER SWEETS Savarin aux Fruits. f lb. flour, J oz. compressed yeast, I pinch salt, i^ gills milk, 4 eggs, | lb. butter, I oz. castor sugar, i oz. peeled and shredded almonds, I quart preserved mixed fruit (apricots or peaches, and pears, cherries, and angelica), Kirsch or rum syrup. Sift the flour into a basin, and make a well in the centre. Mix the yeast with J gill of lukewarm (tepid) milk, and add enough flour to make into a light batter. Allow it to rise. Melt the butter and warm up the remainder of milk, and beat up the eggs. Add the salt to the flour, and work in the yeast batter, mUk (lukewarm or tepid), the sugar, butter, and gradually the eggs. Beat all well for about ten minutes. Cover and stand in a warm place for a quarter of an hour. Fill up two large, or three smaller, border moulds (well buttered and strewn with shredded almonds). Put them to prove in a warm place for ten minutes or longer ; then bake in a fairly hot oven for about half an hour. Unmould and place them on a sieve. Pour over the syrup and dish up. Fill the centre of the dish with the fruit, daintily arranged, and gar- nished with glac6 cherries and angelica. Serve hot or cold, as desired. Savarin k la Moscovienne. Prepare a savarin cake as directed in the foregoing recipe in the usual way. Three parts fill a fluted Savoy mould and bake when proved. Then unmould and saturate it well with a hot rum syrup. Place the cake on a round silver-plated dish (the shape of the cake must, of course, be hollow in the centre). Heat up 2 to 3 tablespoonfuls of apricot marmalade, strain this, and add to it a tablespoonful of Cura9ao liqueur ; reduce a little and keep hot. Whisk two whites of eggs to a stiff froth and stir into it the prepared marmalade. Fill up the centre of the cake with this and ornament the cake with the same mixture by means of a cornet HOT SWEETS 39 or forcing bag with a rose pipe. Dredge over with castor sugar and bake in a moderately heated oven for about twenty minutes. Send to table hot, with a boat of apricot or other fruit sauce. Chocolate SouiHe. {Souffli au Chocolat.) 4 eggs, 4 oz. chocolate, 2 oz. castor sugar, i table- spoonful cornflour, | teaspoonful vanilla essence, 2 tablespoonfuls milk. Separate the yolks of eggs from the white, put them in a basin, add the sugar, and work to a light cream. Melt the chocolate in the oven and mix into a paste with the milk (hot), to this add the egg yolks, and contin^ie to stir for another ten minutes. Now stir in the cornflour and the vanUla. Wliisk 4 of the whites of eggs to a stiff froth and mix carefully and very lightly with the above. Pour into a well-buttered souffl6 dish, provided with a buttered paper band, and bake in a fairly quick oven for about twenty-five minutes. When baked, remove the paper band, place the soufH6 dish on a flat round dish and serve at once. Souffle des Viveurs. 3 eggs, 2 oz. ground almonds, J gill cream, | pint fresh or preserved raspberries, i small glass of curagao, 2 oz. castor sugar, 4 oz. cake-crumbs, 2 oz. glace cherries, and 2 oz. butter. Put the raspberries in a buttered fire-proof china soufil6 dish (quart or 3-pint size) and sprinkle over the curagao. Separate the yolks from the whites of eggs. Put the former in a mixing basin, and the latter in an egg-bowl on the ice. Stir the sugar into the yolks, and beat up to a cream, adding the ground almonds and the cake-crumbs graduaUy. Melt the butter and stir it into the mixture, also the cream. Whisk the whites of eggs to a stiff froth, and mix them carefully into the above preparation. Turn this into the souffle dish containing the fruit and bake in a moderately-heated oven for about half an hour. Put 40 LUNCHEON AND DINNER SWEETS the glac^ cherries (previously cut in halves) neatly on top. Serve very hot. If fresh raspberries are used they must be previously stewed in a little syrup. Grape Sou£36. {Souffld awe Raisin.) Melt 2 oz. of butter in a stew-pan, stir in l-| oz. of flour, and ^ oz. of cornflour, cook for a few minutes without browning, then add J pint of sweetened milk flavoured with lemon or vanilla essence ; stir till it boils and work with a wooden spoon over the fire untU the sides of the pan are left clean. Allow the mixture to cool a little, then work in 3 yolks of eggs, and rather more than a gill of white grape pulp (this is obtained by rubbing the grapes through a fine sieve). Whisk the whites of 2 eggs to a stiff froth and stir into the above. Three parts fill one or two buttered souffle moulds, and bake in a fairly hot oven for about thirty-five minutes. Serve hot with a boat of lemon sauce. Coffee Sou£9e. {Souffle au Cafe.) Melt in a small stew-pan i oz. of butter, stir in rather more than i oz. of sifted flour ; cook this over the fire for a few minutes whilst stirring with a wooden spoon, then add gradually | pint of strong black coffee. Stir the mixture vigorously over the fire until it leaves the sides of the pan quite clean, then remove the pan, add ^ teaspoonful of vanilla essence, 2 oz. of castor sugar, and a pinch of salt, then work in one by one a whole egg and the yolks of 3 eggs. Cover the pan and let it stand for ten minutes. Whisk to a stiff froth the whites of 2 eggs, and fold this into the mixture, which pour into a well-buttered souffle dish. Bake for about twenty-five minutes in a fairly hot oven. Serve as soon as it leaves the oven, with a hot or cold custard sauce strongly flavoured with coffee. HOT SWEETS 41 Almond Souffle. {Souffli aux Amandes.) J lb. almond paste or marzipan, 4 oz. crushed macar- oons, 3 oz. castor sugar, i pint milk, | teaspoonful vanilla essence, 4 eggs. Mix the almond paste with a little of the milk till quite smooth, work in the yolks of eggs gradually, then the sugar and macaroons ; add the mUk boiling, and stir over the fire until it thickens, and flavour with vanilla essence. Whisk four whites of eggs to a stiff froth and mix lightly with the above. Fill into two well-buttered souffle dishes, or in twelve small souffle cases, and bake for about half an hour. The small cases will take about fifteen minutes. Note. — It is essential that all hot souffles should be served immediately they are dished up. They lose much of their lightness if left to stand about when once baked or steamed. Peach Meringue. {Dartois de Piches.) Roll out some good puff paste (see page 159) about an eighth of an inch thick ; divide it into 4 in. square pieces. Cut the paste half way through with a square pastry cutter, leaving a margin all round, brush over with beaten egg yolk, place in a baking tin and bake. When baked remove the centre and fill the opening with slices of preserved peaches, flavoured with Maraschino syrup. Spread over with a meringue, then put half a preserved peach, filled with almond paste, on top of each. Return to the oven to set the meringue. Dish up and serve hot. Note. — ^The meringue mixture consists of 2 whites of egg stiffly whisked and mixed with i to 2 oz. of castor sugar. Rum Babas. (Babas au Rhum.) Prepare a dough the same as directed for Brioche paste {see page 159), but adding an extra egg and slightly more milk in addition to the other ingredients stated. Before moulding work in 4 oz. of cleaned currants, 42 LUNCHEON AND DINNER SWEETS then three parts fill some plain baba (timbale) moulds and let them stand overnight to rise. Bake them in a fairly hot oven. Dip them twice or three times into rum syrup, but taking care that they do not get too soft. Dish up, pour over a little hot rum syrup, and serve — hot or cold. Caramel Cream. {Crime au Caramel.) 4 oz. loaf sugar, I pint milk, 2 eggs, i oz. castor sugar. Put the loaf sugar in a copper saucepan with a few drops of water and coolc until it becomes a dark amber colour, and has the consistency of treacle, then pom: into a dry charlotte mould ; turn the mould round and round until it gets completely lined with the caramel. Put the milk in a saucepan and boil up with half a vanilla pod, then add the eggs, well beaten, and the castor sugar. Take out the vanilla and strain the cus- tard into the prepared mould, cover with a piece of buttered paper, and steam until firm (about thirty minutes) ; then unmoiild carefully on to a hot dish. No sauce is required, for the caramel in cooking becomes a liquid. This cream is equally delicious served cold. Hungarian Timbale. {Timbale Hongroise.) \ lb. puff paste {see page 159), J lb. strawberry or raspberry jam, 4 eggs, 2 oz. castor sugar, 2 oz. butter, 2 oz. flour, I lemon. Roll out the puff paste, and line the inside of a greased fire-proof porcelain timbale mould with the paste ; prick the bottom and sides of the paste with a fork, to prevent blistering during baking. Shape the edges of the paste with a pastry pincher. Beat the butter and sugar to a cream, stir in the yolks of 4 eggs, one by one, work in the flour, and add the finely chopped rind of half a lemon and its juice. Whisk the whites of eggs to a stiff froth, mix half of this into the above preparation, and keep the remainder on the ice, or in a cool place until required. Fill the hned HOT SWEETS 43 mould with the mixture, spread each layer with rasp- berry or strawberry jam, and bake in a moderate oven for twenty-five minutes. Sweeten the remainder of beaten whites of eggs with a little vanilla sugar, pile it roughly on top of the baked timbale, besprinkle with powdered sugar, and return to the oven for another ten minutes to acquire a nice golden colour. Place the mould on a dish covered with a folded napkin or dish paper, and send to table immediately. Parisian Fruit Croustade. (Croustade de Fruits d la Parisienne.) I lb. brioche paste (see page 159), 4 oz. butter, a mixture of fruits, fresh or preserved, prepared as macddoine, a large tablespoonful apricot marmalade, I gmall glass Kirsch, pistachio nuts and glac6 fruit for garnish. Melt the butter and knead it into the brioche paste. Three-parts fill a well-buttered charlotte mould, and set it to rise in a warm place for about thirty minutes. Bake in a moderately heated oven. Meanwhile, prepare a fruit macedoine. If fresh fruits are used cook them in a good sjnrup until soft. Drain the fruit. Reduce the S57rup with the given quantity of apricot marmalade ; add the Kirschwasser, and strain over the fruit. Turn the cake on to a sieve to cool a little ; scoop out the centre, and fill the hoUow part with the prepared fruit macedoine. Decorate the top of the cake with glac6 fruit and pistachio nuts, and serve. This dish can be served either hot or cold. It is nicest when just slightly warmed through. Other liqueur, such as Maraschino or Noyeau, can, of course, be used in place of Kirsch. Napoleon Fruit Timbale. {Timbale de fruits a la Louis NapoUon) 4 oz. castor sugar, 2 oz. corn-flour, 2 oz. flour, 4 to 5 eggs, i\ oz. ground almonds, 2 oz. fresh butter, some stewed apricots, peaches, or pears, 12 drops orange- 44 LUNCHEON AND DINNER SWEETS flower water, a pinch of salt, glac6 cherries and angelica for decoration, meringue mixture for covering. Separate the whites of eggs from the yolks, put the yolks into a basin with the sugar, and work to a light cream with a wooden spoon. Whisk the whites to a stiff froth. Add the ground almonds and orange-flower water to the beaten yolks and sugar. Melt the butter, sift the flour, and mix both gradually with the corn- flour and whites of eggs to the creamed yolks, etc. Fill with the mixture a well-buttered plain charlotte mould, and bake in a well-heated oven for about half an hour. Turn out on a sieve, and allow to cool a little. Cut off the top, scoop out most of the soft part of the centre, and fiU the opening with some well-drained stewed apricots, peaches, or any other kind of soft fruit ; arrange the top so as to form a dome shape with the fruit (if liked the fruit may be sprinkled over with Maraschino liqueur). Have ready a meringue mixture made with 2 whites of eggs, whisked stiffly, and 2 oz. of castor sugar. Spread this evenly over the top so as to cover the fruit as well as the sides of the cake shape. Put some of the mixture into a forcing bag or paper cornet, and ornament the top and sides tastefully. Garnish with halves of glace cherries and angelica. Dredge with sugar, put it in the oven just long enough to get hot through, and to set the meringue. This dish is usually served hot, but is also very nice if served cold, with or without fruit syrup. Semolina Tlmbales with Apricots. (Timbales de Semoule aux Ahrkots^ I pint milk, 3 oz. semolina, 2 oz. castor sugar, 3 whole and I white of egg, vanilla pod for flavouring, a few almonds, cut into strips, J gUl whipped cream. Maras- chino syrup for sauce, I bottle or tin apricots, glac6 cherries and angelica. Put the vanilla into the milk for half an hour before boiling, then boil with the milk, and take it out. Bring the milk to the boil again, and stir in the semolina. Caramel Cream (Creme au Caramel). See pa^e 42. Meringued Apples (Pommes Meringues). See pa-e 54. Fommes de Terre au Nid, See page 158. vm HOT SWEETS 45 boil for several minutes whilst stirring. Remove from the fire, work in the sugar, the egg yolks and one white of egg (reserving the remainder of whites for whisking to a froth, this being mixed into the above preparation as soon as it gets cool enough), the whipped cream and a few drops of Maraschino liqueur should be added at the same time as the whites of eggs. Butter six or eight small timbale moulds, fill them with the mixture, and steam for half an hour. Warm up six or eight halves of apricots, some angelica cut into leaves or lozenge shape, almonds, and halves of cherries. Turn out the timbales on a hot dish, place half an apricot on top of each, decorate them tastefully with cherries, angelica, and almonds, pour over a nicely prepared apricot syrup flavoured with Maraschino and serve hot. Pyreunide de Poires k la Cond6. f lb. flom-, I oz. yeast, I gill milk, I oz. candied fruit. Maraschino syrup, 4 oz. butter, i oz. castor sugar, 4 eggs, chopped almonds (roasted) — for Savarin. A pinch of sait, 4 oz. rice, I oz. shredded almonds, I oz. currants, 2 apples, f pint of milk, 2 oz. sugar, r vanilla pod — for rice shape. 6 stewed pears and syrup, glace fruits, apricots, cherries, angelica, etc., for garnishing. Prepare a Savarin as directed on page 38. Butter a suitably shaped fluted mould, round or oval, and besprinkle the inside with coarsely chopped, roasted or baked almonds. Cut into small dice the candied fruit, and mix with the dough. Three-parts fill the mould with it, and bake in a moderate oven from thirty to forty minutes. Cook the rice in the milk till tender with the sugar and vanilla pod, the latter to be removed when the rice is cooked. Cook the apples, with I oz. butter, in the oven, rub through a sieve and mix with the cooked rice. Clean the currants, shred the almonds, and add both to the rice. Cut the pears into sections, and keep hot in the syrup. Cut a portion out of the centre of the Savarin cake, and put in its 46 LUNCHEON AND DINNER SWEETS place a timbale shape of cooked rice, putting it on a suitable dish. Sprinkle oyer the cake with reduced Maraschino syrup, and fix round the outside even-sized strips of angelica, previously dipped in sugar boiled to the crack. Upon each of these place half a glace cherry, this will form the border. Build up next the sections of pear round the rice shape, and insert on top triangular- shaped pieces of angelica. Upon this place a smaller shape of rice, with another border of angelica, and surmount the top with a small pjnramid of glace cherries. Heat up the dish before serving, and send to table with a boat of nicely flavoured fruit syrup. Croutes of Prunes. {Croates de Prunes i la Frangaise.) Stamp out some slices of milk rolls or Vienna bread with a plain paste cutter, two to two and a half inches in diameter. Fry them on both sides in clarified butter to a golden colour, and drain on a cloth or paper. Cook J lb. of French prunes with syrup and lemon rind till tender, drain them, remove the stones, and make into a pulp. Add a few drops of Kirschwasser or Maraschino liqueur, and spread the fried croutes rather thickly with this. Decorate them with whipped cream by means of a forcing bag, with a rose pipe, and insert some strips of blanched and peeled almonds here and there. Dish up, and serve with a fruit syrup, apricot or peach. Peach Croutes. {Croutes de Piches au Kirsch.) Open a tin or bottle of preserved peaches, and place them to drain on a sieve, and put the syrup into a sauce- pan with I oz. of loaf sugar, and reduce to about half the original quantity. Cut out some rounds of Genoese or sponge cake, a little larger than the halves of peaches. Fry them in clarified butter, and drain, or toast them nicely. Place half a peach on each of the croutes, and dish them up. Mask the fruit with the reduced syrup, and pour three to four liqueur glasses of Kirsch liqueur round the base of the dish. Set it alight, and send to table burning. HOT SWEETS 47 French Rice Gateau. {GSteau de Riz.) Wash in tepid water 4 oz. of rice, drain it well, and put it in a stew-pan with i pint of milk, 2 to 3 oz. of castor sugar, a pat of butter and a small piece of vanUla pod. Bring to the boil, stirring it well, and let it cook gently for about forty minutes. Remove the vanilla, and after the rice has cooled a little, stir in 2 or 3 yolks of eggs and 2 tablespoonfuls of cream or milk. Mix thoroughly, and incorporate the stiffly whisked whites of 2 eggs. Have ready a cake tin or plain charlotte mould, butter the inside, and coat it with brown bread- crumbs. Pour in the rice mixture, and bake in a moderately heated oven from twenty-five to thirty minutes. Turn out the shape on to a hot dish, sprinkle a little icing or fine castor sugar over the top, pour some fruit sjTup round the base of the dish, and serve. Note. — ^This dish can be served hot or cold. Orange Custard Fritters. {Beignets de Crime Orangee.) Prepare a fairly stiff custard with r pint of milk, 4 oz. of flour, 3 eggs, well beaten ; strain and cook a little over the fire till the correct consistency is obtained. Add a few drops of vanilla essence, 2 tablespoonfuls of sugar, and r tablespoonful of chopped candied peel. Then let cool. Peel 2 sweet oranges, divide them into sections and remove the white skin and the pips. Cook the orange sections in thick syrup for about ten minutes, then take up and drain them. Beat up the white of an egg to a stiff froth, and mix it with the cold custard. Drop the orange sections into the custard, mixing the whole carefully. Fry in hot clarified fat (lard and butter is best), taking each orange section up in a spoon, with ample custard batter to well cOver it, and so dropping it into the fat. Do not fry too many at one time. When of a nice golden colour take them up, drain well on paper or cloth. Dredge with icing sugar, and range them nicely on a dish covei^ed with lace paper, and serve plain or with an orange-flavoiired syrup. A 48 LUNCHEON AND DINNER SWEETS small quantity of Maraschino added to the syrup will make this dish taste all the better. Coffee or Mocha Fritters. (Beignets au Cafi) Cut 3 milk rolls into slices and put them to soak in strong, freshly made coffee. Beat up 2 eggs, add I oz. of castor sugar, a few drops of vanilla essence, and a teaspoonful of coffee essence ; dip the slices of bread in this, and fry at once in hot fat to a golden colour. When crisp, take up and drain well on a cloth or paper. Dish up and dredge with castor sugar. Apple Fritters. {Beignets de Pommes.) Peel some even-sized cooking apples, cut them into quarter of an inch thick slices. Stamp out the core portion of each with a cutter. Dip the slices in a rich but fairly stiff frying batter and fry in hot fat to a golden colour. Take up, drain well, dredge with castor sugar, mixed with a little ground cinnamon or vanilla. Dish up and serve hot. Note. — To make these fritters more tasty put the rings of apples on a plate, pour over a little syrup, and two small glasses of Kirsch. Cover, and let them stand for an hour before frying. Fig Fritters. (Beignets de Figues.) Stew gently | lb. of small pulled figs in enough syrup to well cover the fruit ; when sufficiently cooked, add to it a tablespoonful of rum or Kirsch, cover the pan, and let its contents cool. Prepare a frying batter with 3 oz. of flour, 2 yolks of eggs, i tablespoonful of olive oil, and a pinch of salt. When well beaten allow to stand for an hour, then work in the well-beaten white of I egg. Drain the figs on a sieve, dip each into the prepared batter, and drop them into very hot, deep fat. Do not fry too many at one time. When of a nice golden colour, take them up and drain off the fat, sprinkle over with castor or icing sugar, and dish up. Serve hot, and hand round the syrup in a sauce boat. Sultane aux Fruits places. See page 121. Gateau St. Emillioa. Sec page 155, juij ^ysj ft IttSKi^ii^'r^l:':^ ^ »■" = - .Wi*^*!*" iu' b __,J^ p Iced Maraschino Souffle (Souffl£ au Marasquin), See page 118. HOT SWEETS 49 Swiss Bread Fritters. (Beignets de Pain a la Suisse.) i stale loaf of bread, J pint milk, I teaspoonful vanilla essence, 2 oz. sugar, 2 small eggs, frying fat. Cut the bread into i in. slices, stamp these out into heart, or other fancy shapes, put them on a dish, pour over the milk, sweetened with sugar, flavoured with the vanilla essence. Beat up the eggs in a basin. When the bread is soaked sufficiently, take up and drain. Dip each piece in egg, cover well, and drop into hot fat, and fry a golden colour. Drain, well on a cloth or paper, dredge jvith sugar flavoured with vanilla or powdered cinnamon. Dish up and serve with some nicely flavoured custard. Souffle Fritters. {Beigne.ts Soufflh a la Vanille.) I oz. butter, 3 oz. flout (sifted), 3 eggs, 1 oz. castor sugar, a few drops &f vanilla essence, vanilla icing sugar. Put the butter into a stew-pan with not quite \ pint of water, add a pinch of salt and bring to the boil. Stir in the flour and work all vigorously with a wooden spoon, over the fire, till the mixture becomes paste-like, smooth, and leaves the bottom and sides of the pan quite clean. Allow the mixture to cool a httle ; then work in the castor sugar and 2 whole eggs and I yolk, lastly put in the vanilla essence, and beat the mixture for a few minutes longer. Have ready a pan half filled with clarified fat, or sweet oil. When fairly hot drop in the mixture by means of a dessertspoon, and fry same to a delicate light brown. The fat must be quite hot by the time the beigfiets are finished. Drain them on a cloth or paper. Dish up and sprinkle over with icing sugar flavoured with vanilla. Send to table with a boat of vanilla custard. Milanese Fritters. (Beignets a la Milanaise) Put into a stew-pan | pint of milk, i oz. of loaf sugar, and half a vanilla pod, and boil up. Stir in whilst boiling 2 oz. of semolina and cook whilst stirring for a few minutes, then add | oz. of fresh butter, and cook D 50 LUNCHEON AND DINNER SWEETS slowly for twenty minutes. Take out the vaniUa and add 2 yolks of eggs, I oz. chopped almonds, and the finely grated rind of half a lemon, reheat and spread the mixture on to a buttered tin. Let it cool, then stamp out into rings about the size of apple rings; brush over with liquid apricot jam mixed with a little Maraschino. Dip the rings thus prepared into a light frying batter, and fry a golden brown in clarified butter. Take up, drain the fritters, dish up, dredge with icing sugar, and serve with hot chocolate sauce. Banana Fritters. {Beignets de Bananes.) Select some bananas, not too ripe, peel them, cut them lengthways into pieces about 2^ in. long. Put them in a deep dish, and sprinkle over with a small glass of Kirsch. Prepare a good frying batter, dip the bananas in this, so as to well cover each piece, and drop into very hot clarified fat ; fry them to a light brown colour, drain on paper or cloth, dredge with castor or icing sugar, flavoured with a little ground cinnamon, dish up, and serve hot. Gooseberry Fritters. {Beignets de Groseilles Vertes.) I pint of large, not over ripe gooseberries, i white and 2 yolks of eggs, 2 tablespoonfuls cream, 2 oz. flour, 2 tablespoonfuls water, castor sugar, a pinch of salt, clarified butter or nut oil for frying. Sift the flour into a basin. Add a pinch of salt, stir in gradually the yolks of eggs, cream, and water, and work to a smooth batter. Let it stand for half an hour. Pick the fruit, whisk the white of egg to a stiff froth and mix with the batter. Heat up the butter or oil, dip the gooseberries into the batter, drop into the hot butter or oil, and fry to a golden colour. Drain them on a doth, sprinkle with icing sugar, dish up, and serve hot. Polish Fritters. {Beignets a la Polonaise.) Make 10 to 12 thin pancakes in the usual manner, spread one side of each with a thin layer of apricot HOT SWEETS 51 marmalade ; then roll up, cut off the ends, and divide in two. Egg each piece and roll in a mixture of bread- crumbs and crushed macaroons. Fry them in deep, clarified fat (lard and butter for preference) to a golden colour ; take up, drain, sprinkle over with castor sugar, flavoured with a little ground cinnamon, dish up, serve hot. Strawberry Baign^s. (Baignes de Praises.) 4 oz. castor sugar, 4 yolks of eggs, 3 whites of eggs, 3 oz. flour, I oz. cornfloiir, a few drops of vanilla essence, (i whole egg), ^ lb. small ripe strawberries, i table- spoonful icing sugar, clarified butter for deep frying. Cream the sugar with the egg yolks, whisk the whites to a stiff froth, flavour with the vanilla, and gradually incorporate with the above, adding the flour (sifted) and the cornflour. Put the mixture in a forcing bag with a plain tube, and force out small round heaps (brioche shapes) on to a buttered baking sheet. Bake in a moderate oven for fifteen to twenty minutes. Remove them carefully from the sheet and scoop out the centre of each, fill them with the picked strawberries, sweetened with icing sugar, and place each two together with batter or egg. Dip in beaten egg and plunge into hot clarified butter, and fry for a few minutes. Take up, drain well, and sprinkle over with vanilla sugar. Dish up and serve hot. Strawberry Fritters. {Beignets de Praises.) Select about i lb. of large, not over ripe, strawberries ; remove the small leaves, but leave on the stalks. Place them in a basin, sprinkle over with a little ground cinnamon ; dissolve some apricot or peach marmalade, strain it, add a small glass of liqueur brandy, and keep warm. Have ready a small quantity of light frying batter. Next dip the strawberries into the marmalade, roll in powdered sponge cakes or powdered biscuits, then dip each strawberry in the batter, drop them gently in some hot, clarified butter, and fry till crisp and of a 52 LUNCHEON AND DINNER SWEETS nice light brown colour ; drain and dish up on a folded napkin. Dust with icing sugar and serve quickly. Cherry Croquets. {Croquettes de Cerises.) \ lb. cooking cherries (sour), \ lb. cake-crumbs (crushed finger-biscuits or Genoese), 4 oz. castor sugar, I dessertspoonful grated lemon rind, i teaspoonful of powdered cinnamon, 2 eggs, crushed rusks, clarified butter or fat for frying, i small glass Noyeau. Stone the cherries, put them in a stew-pan with the sugar and a little water ; cook until tender, strain off a little of the liquid, and add the cake-crumbs and Noyeau liqueur, grated lemon rind, and cinnamon ; spread the mixture on a dish, and let cool. Make up into cork shapes, beat up the eggs, brush over the croquets with egg, roll in the crushed rusks or baked and crushed slices of Genoese cake ; when set, egg and crumb again. Fry in clarified butter or fat to a golden colour, drain on a cloth or paper, dust with sugar and place a glac^ cherry and a strip of angelica on top of each cro- quette ; dish up on a folded napkin or lace paper, and serve. Apple Croquettes. {Croquettes de Pomtnes.) i| lb. cooking apples, 2 oz. cake-crumbs, J lemon, I teaspoonful ground cinnamon, 2 eggs, i oz. butter, J oz. cornflour, 2 oz. sugar, bread-crumbs, frying fat. Peel, core, and slice the apples, put them in a stew- pan with a tablespoonful of water and the thinly cut rind and juice of lemon and the sugar. Cook till tender and remove the lemon rind, and n;b through a fine sieve. Return the puree to the stew-pan, add the butter and stir in the cake-crumbs ; mix the cornflour with a little milk or cream, and stir into the apple mixture. Reheat and cook for about ten minutes ; then stir in the cin- namon, also I beaten egg ; heat up again and spread the mixture on a dish or plate. When cold make up into even-sized croquette shapes (cork or rounds), egg and crumb them carefully and fry in deep fat or Pyramide -de Poires a la Conde. ^i^t /iJ-t 45. Fruit Sorbet ^ la Tosca, See page 13S, HOT SWEETS 53 olive oil to a golden brown. Drain the croquettes. Dish up. Dredge with castor sugar and serve hot. Chestnut Croquettes. Slit I lb. of best chestnuts, bake them in the oven for about ten minutes, then shell and peel them. Next cook them in sweetened milk and a piece of vanilla pod until tender. Pour off some of the milk and rub the rest with the chestnuts through a wire sieve. Reheat the pur^e, add a tablespoonful of cream, and thicken with 2 egg yolks. Spread this on a plate to cool, then shape into croquettes, insert a glac6 cherry in the centre of each. Egg and crumb them carefully and fry in deep hot olive oil or hot fat to a golden brown. Drain, dredge with vanilla sugar and dish up. Apple Amber. I lb. sour cooking apples, 2 strips lemon rind, 6 oz. castor sugar, 3 oz. butter, 3 eggs, | gill water, puf£ paste trimmings. Peel, core, and slice the apples, and put them with the water, sugar, lemon rind, and butter in a stew-pan, and cook till tender. When done, remove the lemon rind, rub the apples through a hair sieve, add the, yolks of eggs, stir well, and pour into a buttered pie-dish, previ- ously edged with a neat border of paste ; bake in a moderately heated oven for fifteen minutes, and allow the pudding to cool a little. Whisk the whites to a stiff froth, mix with a tablespoonful of castor sugar, and pile roughly on top ; decorate with halves of glac^ cherries and strips of angelica, and return to the oven for about ten minutes, just long enough to set the whites of egg (meringue). Serve either hot or cold, with or without a fruit syrup. Banana Amber Pudding. Peel 6 bananas and mash them finely into a pulp. Line the edges of a pie-dish with rings of short crust or puff paste. Boil up i pint of milk with 2 oz. loaf 54 LUNCHEON AND DINNER SWEETS sugar, and pour over 3 beaten eggs. Stir well and add the banana pulp. Mix i oz. corn-flour with a little cold milk, stir this over the fire till thick and incorporate with the above. Pour into the dish previously buttered. Whisk stiffly the white of an egg, sweeten with a table- spoonful of castor sugar, and spread it roughly over the top of the pudding, then bake in a moderately heated oven for about twenty minutes. Dish up and serve hot. Meringued Apples. (Pommes Meringuies.) Peel and core 6 sour cooking apples ; cook them till nearly tender in a syrup flavoured with lemon rind or cinnamon. Take them up and place them on a sieve to cool and drain. Whisk up stifiiy 2 whites of eggs and add i oz. of castor sugar. Range the apples on a buttered dish, fill the centre of each with currants or sultanas cooked in syrup and drained, then mask them completely with the whisked whites of eggs, dredge with sugar, and stud with strips of almonds. Bake in a hot oven for about twenty minutes. Dish up neatly, and send to table hot. Fried Apples. (Pommes Frites.) Peel 6 good cooking apples and cut each into thick shces ; stamp out the core from each slice. Sprinkle over the apples a liberal supply of castor sugar, mixed with a little ground cinnamon. Dip each in beaten egg and roll in bread-crumbs or finely crushed macar- oons. Fry them in hot clarified butter and lard (half and half), until they are of a nice light brown colour. Drain them well and dish up on a folded napkin or dish paper. Serve with a hot sjnrup, flavoured with Kirsch or brandy, and containing a few cleaned currants. Frosted Apples with Dates. {Pommes Meringuies aux Dattes.) Peel 6 to 8 even-sized cooking apples. Core each with a column cutter, taking care not to break the apples. HOT SWEETS 55 Stone 10 dates and chop them. Mix them with a few currants and castor sugar, and with it fill the centre of each apple. Place them on a buttered baking sheet or saut6-pan, cover with a buttered paper, and bake in a fairly hot oven till the apples are tender. When cold, mask them with meringue (whisked whites of eggs and sugar). Dredge over with castor sugar and bake for another ten minutes. Dish up and serve hot or cold. Boston Apples. {Pommes d. I'Amiricaine.) 8 small tart cooking apples, i oz. castor sugar, cake- crumbs, apricot jam, i oz. flour, i egg, ground cinnamon, frying fat. Peel and core the apples, put them in a steamer or in the oven, and cook till nearly done. When cold mix the flour and sugar with a teaspoonful of cinnamon, and dip each apple into this, then in beaten egg, and roll in cake-crumbs. Fry in hot fat a golden brown, drain and fill the centre with apricot jam. Place a round of red currant jelly on top of each, dish up, and serve hot or cold. If served cold, chopped wine jelly should be served round the dish. A fruit syrup (pineapple or apricot) should be handed round with the dish in either case. Apple Charlotte. {Charlotte de Pommes.) Peel, core, and slice 2 lb. of cooking apples, put them in a stew-pan with i oz. of butter and a little water, and ^ lb. of loaf sugar, half an inch stick of cinnamon, and a strip of lemon rind, cover, and stew gently till the apples are quite tender, then add 3 tablespoonfuls of apricot marmalade and mix well. Butter a plain charlotte mould, and hne the bottom and sides with thin sUces of bread dipped into clarified butter ; those for the bottom must be cut into kite or heart shapes, whilst those for the sides into equal-sized half-inch strips, same length as the mould used. Dip each into butter before placing it inside the mould and arrange the side lining so that the slices of bread overlap each other. Remove 56 LUNCHEON AND DINNER SWEETS the cinnamon and lemon rind from the apple purde, and fill the mould with it. Place a round of bread on top and bake in a fairly hot oven from thirty-five to forty minutes. The bread crust must be quite crisp and of a golden colour when turned out. Remove the top crust and unmould on to a hot dish, pour a fruit syrup, with or without rum or Kirsch flavouring, round the base of the dish, and serve. Pears with Rice. {Pokes d la Condi.) Peel 6 large cooking pears, cut them in halves, and cook them in water, flavoured with lemon juice ; when nearly done strain off the greater part of the water, add 2 oz. of sugar, and cook them a few minutes longer. Cook for five minutes only, in water, J lb. of rice, drain it, then cook it with ij pints of mUk and 2 oz. of loaf sugar, previously rubbed on the rind of an orange ; simmer gently, then add 3 to 4 tablespoonfuls of cream and | oz. of butter. Shape the rice neatly on a dish, and dress the pears cut in halves or quarters upon this. Garnish tastefully with glac6 cherries and angelica. Serve hot. Frosted Pineapple. (Ananas Meringud.) Peel a ripe pineapple or use a preserved whole West Indian pine. Carefully scoop out the centre of the fruit, taking care to keep the shape intact. Pound the part scooped out in a mortar and rub it through a fine sieve, then boil it up with 2 oz. of sugar and a smaU glass of Marsala wine. Soak and melt ^ oz. of gelatine, and strain into the above. AUow it to cool, and add 1 gill of whipped cream. Fix the pineapple shape on a roimd dish, using a httle batter for this purpose, and place the dish in the oven for a few minutes to set the fruit. When cold fill the centre of the pineapple with the prepared cream, and put it on the ice till required. About half an hour before serving whisk to a stiff froth 2 whites of eggs sweetened with i oz. of vanilla sugar. With this cover the whole of the pineapple. Use a HOT SWEETS 37 forcing bag for this to ornament the top. Dredge the surface with castor sugar and insert some cleaned cur- rants here and there over the whole. Now put the dish in a sharp oven long enough to set the egg, and to give it a fawn-coloured appearance. Surmount the top with a few neatly cut leaves of angehca, and send to table quickly. Border of Pears. (Bordure de Poires d la Reine.) 2 lb. of small stewing pears, J lb. of loaf sugar, i piece of whole cinnamon, a piece of Genoese cake or three sponge cakes, 2 whole eggs and i yolk, 2 oz. castor sugar, rind of i lemon, a few drops of cochi- neal or liquid carmine, ij gills of milk. Peel and core the pears, put them in a stew-pan with I quart of water, the loaf sugar, cinnamon, and cochineal ; let this boil up, skim it, and allow it to simmer until the pears are tender. This should take about half an hour. Take out the fruit, reduce the syrup to a proper consistency, put the pears in the S3n:up again, and keep warm. Butter a border mould with clarified butter ; line the bottom with a piece of buttered paper. Beat up the eggs in a basin, add the castor sugar, milk, lemon rind {finely chopped), and a few drops of cochi- neal to give the custard a pink colour. Cut the cake in slices, place it in the mould, fill it up with the custard, stand the mould in a baking tin, half filled with boiling water, cover with buttered paper, and bake in the oven for thirty minutes. Turn out the border on to a hot dish, remove the paper, arrange the pears in a row on the border, strain the syrup, pour it over the pears, and serve. Border of Pears k la Creme. Proceed the same as directed in the foregoing recipe (Border of Pears k la Reine). Allow the pears to get cold, then dish them up neatly on the prepared border. Fill the centre of the dish with v/hipped cream, and serve, 58 LUNCHEON AND DINNER SWEETS Omelette k la Plombidre. Pound in a mortar about 2 oz. of macaroons, beat up 8 fresh eggs and add i tablespoonful of cream, | oz. of castor sugar, a pinch of salt and the pounded macaroons, and mix well. Melt 2 oz. of butter in a large omelette pan. When hot stir in the eggs, etc., and stir over a quick fire till the eggs begin to set. Then shape quickly into a cushion form. Put 3 to 4 tablespoonfuls of apricot marmalade, flavoured with a little Maraschino, in the centre of the omelette, fold in, let it take colour and turn out in a large oval dish. Dredge the top with icing sugar and glaze the surface in a sharp oven or under the salamander, then serve quickly. Sweet Omelet with Jam. . {Omelette a la Confiture.) 4 eggs, I tablespoonful cream, i tablespoonful castor sugar, a pinch of salt, i oz. butter, 2 tablespoonfuls apricot or strawberry jam. Break the eggs into a basin, add the cream, half the sugar and a small pinch of salt, beat up well. Melt the butter in an omelet pan, pour in the eggs and stir over a quick fire tiU the mixture begins to set. Shape the omelet and let it brown slightly, put the jam in the centre of the omelet, fold in the ends, and turn out on a hot dish ; besprinkle the top with sugar, hold xmder a hot salamander or under a red hot shovel for a few seconds, and serve quickly. Burnt Almond Omelet. (Omelettes awe Amandes.) Cook 2 oz. of loaf sugar with J a giU of water to a pale caramel, that is till it acquires an amber-Uke colour, not actually brown ; put in i oz. of peeled and shredded baked almonds, stir well and add J gill of milk. When dissolved put it in a basin and incorporate 7 well- beaten eggs. Melt in an omelet pan ij oz. of butter, when hot put in the egg mixture and stir over a good fire till the eggs commence to set, then shape the omelet neatly and give it the form of an oval cushion. Let it take colour, and turn on to a hot dish. Sprinkle the HOT SWEETS 59 surface with castor sugar and brown under a salamander, or else place it in a very hot oven for a few seconds. If liked a Uttle of the caramel sauce may be reserved and poured round the base of the dish. Peach Omelet. {Omelette aux Piches) 4 to 6 eggs, I tablespoonful cream, 2 tablespoonfuls apricot marmalade, 3 to 4 preserved peaches, i table- spoonful castor sugar, a pinch of salt, i oz. butter, 1 small glass Kirschwasser. Beat up 4 whole eggs in a basin, add the whites of the other 2, and put the 2 yolks in a small stew-pan. Add the cream, sugar, and a pinch of salt to the eggs in the basin. Melt the butter in an omelet pan, and pour in the eggs. Stir, and cook the omelet in the usual way. Before shaping put the apricot marmalade in the centre, then fold in, let it take colour, and turn on to a hot dish ; cut the peaches in slices, and range tastefully on top of the omelet. Put the syrup in the stew-pan with the 2 yolks, add the Kirschwasser, whisk over the fire long enough to bind, then pour over or round the omelet and serve quickly. Puffed or Souffle Omelet. {Omelette Soafflie.) 4 yolks of eggs, 6 whites of eggs, 3 oz. of castor sugar, I dessertspoonful of cornflour, | teaspoonful of vanilla essence, 2 tablespoonfuls of apricot jam. Cream the yolks of eggs and castor sugar in a basin by stirring with a wooden spoon. Lightly stir in the cornflour, and add the whites of eggs, whisked to a stiff froth. Flavour with vanilla essence. Pour half in a buttered souffle dish, then put in the jam, and fill up with the remainder of the mixture. With the blade of a knife make a pattern on the surface, and dredge with icing sugar. Bake in a quick oven for ten minutes, and send to table promptly. Surprise Omelet. {Omelette Soufflde en Surprise) Cut a round or oval piece of Genoese cake, half inch in thickness, scoop out some of the centre, and fix the 6o LUNCHEON AND DINNER SWEETS shape on a plated dish. Have ready half the quantity of soufH6 mixture as directed in the preceding recipe. Fill the cake shape with a rich vanilla cream ice, give it a dome-shaped appearance, and cover quickly with the souffl6 niixture ; decorate the surface with the same mixture forced through a cornet, as shown in the illustration. Dredge with icing sugar and bake in a fierce oven for about five minutes. Serve immediately. Banana Omelet. Peel 4 not over-ripe bananas, cut them into round slices (not too thin). Melt i oz. of butter in an omelet pan, when hot put in the bananas, and toss over the fire for a few minutes, then sweeten with castor sugar. Break 4 fresh eggs into a basin, add a tablespoonful of milk, and a teaspponful of sugar, and beat up well. Melt I oz. of butter in an omelet pan, pour in the egg mixture, and stir over a quick fire till the eggs begin to set, then shape into an omelet. Put the prepared banana in the centre, fold in the sides of the omelet, and let it take colour ; then turn out on to a hot dish, dredge with sugar, glaze and serve. French Bread Omelet. Procure some stale bread, trim off the crust and cut the soft part into dice. Put a cupful of this into a basin and pour over a cupful of hot milk, also 2 heaped up tablespoonfuls of castor sugar. Allow it to soak for about an hour, then beat up the bread and mix with the yolks of 3 eggs and a few drops of lemon or vanilla essence, or else the grated rind of J a lemon. Next whisk stiffly the whites of 3 eggs and stir froth lightly into the bread mixture. Rub or spread over the inside of a round or oval fireproof baking dish thickly with butter, pour in the prepared mixture and bake in a fairly hot oven for about twenty-five minutes, then turn out on to a hot dish, or serve in the baking dish; sprinkle over a little vanilla or cinnamon sugar before sending it to table. Gateau Cyrano. Sec pa^c 145. Iced Pear Charlotte. See page 135. I^^^^Hp^HB w^^ HL V'^^^^mH ^Bl^^^KKm'JBCe-fJ^k.^. Ui^ ■■ '^'' SRaSpi^HI^K. mm^'- Hh ^& C >^"«^r^i-.^j^y- 'WJtMp^M ''"■«^^ ■■■■■ Rosette Wafers (Gaufres a la Rosette). See page 149. HOT SWEETS 6i Omelette Mousseline. Separate the yolks from 4 fresh eggs, stir them in a basin, adding a good pinch of salt and incorporate by degrees ^ a gill of rich cream. Season with white pepper and a grate of nutmeg. Whisk the whites of 3 eggs to a stiff froth and add this carefully with the above. Melt I oz. of fresh butter in an omelet pan, when hot pour in the egg mixture and stir with a small whisk over a bright fire tiU the butter is absorbed and the eggs begin to set. Shape it nicely by folding in the ends, and let the omelet acquire a golden colour. Turn it out on to a hot dish, and send to table. Pancakes. Ordinary Pancakes are made with a batter consisting of 6 oz. of flour, 2 eggs, f pint of milk, and a pinch of salt. Fry them as thinly as possible in small omelet pans, using lard or clarified butter for the purpose. Dredge them with sugar, and sprinkle with lemon juice, or spread over with jam, roll up and dish up ; serve with quarter of lemon. How to fry Pancakes. Melt in a small saucepan about 4 oz. of lard or clarified butter, or else beef or pork dripping ; put it aside and keep warm. Take a thoroughly clean omelet pan, place it over a bright fire ; pour in about a dessertspoonful of the melted fat, when hot pour in sufficient batter just to cover the bottom of the pan, let it cook, i.e., fry until the under- neath is nicely browned, shaking the pan more or less all the time, then turn or toss over the pancake and cook the other side. Put the cooked pancake on a cloth or paper to drain, dredge it with a little castor sugar and sprinkle over a little lemon juice, then roll up or fold it and place on a hot dish. Continue to fry the rest of the batter in the same way. Transfer the 62 LUNCHEON AND DINNER SWEETS cooked pancakes on to a hot serving dish, garnish with quarters of lemons, and serve hot. Note. — It is essential that pancakes should be made as thin as possible, and be nicely browned. French Pancakes. {Pannequets a la Frangaise.) Sift 3 oz. of flour into a basin, make a well in the centre, add a pinch of salt, add i oz. of castor sugar, and stir in J pint of milk. Mix carefully, and beat in one by one 4 eggs. Continue to beat the batter for another ten minutes or longer. Melt J oz. of butter in an omelet pan, pour in a quarter of the batter, bake in a fairly hot oven for fifteen minutes. Slit open the centre, and insert i or 2 tablespoonfuls of apricot or raspberry jam ; then return to the oven for another five minutes. Turn out on to a hot dish and dredge with sugar. Proceed making the remainder of omelets with the batter left over in the same way. Baked Pancakes. Sift 4 oz. of flour into a basin, to this add i heaped-up tablespoonful of cornflour and a pinch of salt. Stir in gradually | a pint of milk, and beat the batter thoroughly for about five minutes, then add 2 oz. of castor sugar. Whisk up 2 eggs and mix these with the batter. Lastly add about | a gUl of cream, and i teaspoonful of ground cinnamon. Mix all well. Butter 6 to 8 small plate shaped tins, or failing this use small Victoria sandwich tins, divide the prepared batter, and put an equal portion of it into each of the buttered tins. Bake in a fairly hot oven for about ten minutes, then turn out the pancakes. Dredge them with fine sugar, dish up on a hot dish covered with a lace paper, and serve hot. Note. — If liked these pancakes can be coated over with a thin layer of dissolved fruit jam or marmalade, and then placed neatly on top of each other on a hot dish. HOT SWEETS 63 American Pancakes. Prepare a pancake batter in the usual manner and allow it to stand for at least half an hour. Mix 2 tablespoonfuls of melted fresh butter with 3 tablespoonfuls of dissolved red currant jelly, then add a pinch of cinnamon and use as directed. Melt a little lard in an omelet pan ; when quite hot pour in enough batter to just cover the bottom of the pan. When one side is cooked turn the pancake and fry the other side, then place it on a cloth or paper. As soon as the required number of pancakes are fried, spread one side of each with a little of the above men- tioned mixture, roll up, dredge with icing sugar and glaze them. Place them neatly on a hot dish and serve. Pancakes k la Suzette. (Cripes Suzette.) Make a light batter with J lb. of sifted flour, a pinch of salt, I whole egg, 3 yolks of eggs, J pint of milk, I teaspoonful of Kirsch and i of Maraschino, and 2 tablespoonfuls of castor sugar. Lastly stir in i oz. melted butter. Fry the pancake batter in the usual way in a small omelet pan with some clarified butter. See that each pancake is made thin. When cooked, spread one side of each pancake with a mixture made as follows : — Put in a small saucepan the strained juice of an orange and three lumps of sugar previously rubbed on the rind of the orange so as to extract the orange flavour ; add a teaspoonful of lemon juice and 2 oz. of butter cut in small pieces. Allow the whole to melt until it has the appearance of a thick S3n:up, then add to it a small glass of brandy, flavour with Cura9oa or Benedictine, and use as directed. When spread, fold each pancake in four, dish up and serve hot. Russian Pancakes. {Pancakes a la Rtisse.) Put into a basin | lb. sifted wheat flour, J teaspoonful of salt, and J lb. brown or moist sugar ; to this add gradually 4 well-beaten eggs, mix well, and add further a small glass of Kummel, also 2 dessertspoonfuls of olive oil. Mix the ingredients thoroughly, then stir in enough 64 LUNCHEON AND DINNER SWEETS curdled milk until a smooth batter is obtained. Fry the pancakes in the usual way, and dredge each with castor sugar, then fold and dish up. To curdle the milk : Warm very lightly ij pints of good milk in a basin, add to it a good pinch of powdered rennet, strain the milk through a piece of muslin, then let it stand during the night in a cool place in summer and a warm place in winter. Pancake Fritters. {Beignets de Cripes.) 2 oz. flour, I egg, pinch of salt, about 4 oz. butter and lard for frying, f gill milk, i lemon, vanilla sugar. Sift the flour into a basin, add a small pinch of salt, and stir the milk in gradually. Beat up well, and stir in the yolk of an egg. Grate half the rind of the lemon, and add it, together with a te|spoonful of lemon-juice. Whisk the white of egg to a stiff froth, and mix gently with the above. Heat up the butter (clarified) and lard in a frying or omelet pan. When quite hot drop in the mixture by means -of a dessert-spoon, and fry a golden colour. Too many must not be fried at one time: As soon as they are fried drain on a cloth or paper, dredge well with vanilla sugar, dish up and serve hot with lemon juice or sauce citron. Apple and Cranberry Pie. Peel, core, and slice 4 to 5 large, sour, cooking apples, and put a layer at the bottom of a pie dish, sprinkle with sugar, next put in a layer of cranberries, add more apples, cranberries and sugar, and pour in J gill of water until the disli, is fuU. Cover with nice short crust, made with ^ lb. of flour, J lb. of butter, a pinch of salt, I dessertspoonful of sugar, and the needed quantity of water to produce a consistent paste. Bake the pie about three-quarters of an hour in a moderate oven, and serve with custard. For custard take i pint of milk, 4 yolks of eggs, and sugar to taste, flavoured with a bay leaf. Boil the milk with the bay leaf, sweeten it, and add the beaten yolks of eggs. Stir over the fire till the eggs are- set, then strain and let cool. Pineapple Mousse (Ananas a la Neige). Sa page 125. Neapolitan Cbestnut Bordfi (Bordurc de Marrons, Napolitaine). See page 93. xii COLD SWEETS Wine Jelly. {Gelie au Vin.) 2 oz. best leaf gelatine, 6 lemons, I lb. loaf sugar, 3 whites of eggs, 4 cloves, J oz. coriander seeds, I small piece cinnamon, | pint sherry or Marsala and about 3 pints water. Soak the gelatine in cold water for about ten minutes, peel thinly the lemons, put them in a clean copper pan with the strained juice of the lemons, the sugar and wine, also enough water to make up 3f pints of liquid. Drain the soaked gelatine and add this and the remainder of ingredients. The eggs must be added last, and sHghtly beaten up with the washed shells. Whisk all over the fire till it boils. Let simmer gently for about fiftee^ minutes, then strain and mould as requiredj Calves' Foot Jelly. 2 calves' feet, 3 quarts of cold water, | pint of sherry, I gill of lemon juice, rind of 2 lemons, 6 oz. of loaf sugar, 2 cloves, | in. of cinnamon stick, 2 whites of eggs, and 2 shells washed and crushed. Split each foot down to the bone, and cut into four pieces, then place in a saucepan of cold water, and bring to the boil, i.e., blanch them. Remove the pieces of feet, steep them well in cold water, wash out the saucepan very thoroughly, and put them back into it with the 3 quarts of water. When this boils skim carefully, and allow it to boil for about si?: hours. Strain the stock into a basin, and let it stand for twelve hours before clarifying. Remove the fat from the top and 65 E 66 LUNCHEON AND DINNER SWEETS wipe the surface of the stock and the sides of the basin with a cloth wrung out of boihng water. Put the stock into a saucepan with the sherry, sugar, lemon juice, cloves, cinnamon, egg-shells, the whites of eggs slightly whisked, and the rind of the lemons in thin strips. Whisk over the fire until hot, then let the stock boil up undisturbed. Remove the saucepan to the side of the fire and simmer gently for five minutes, or until the liquid is quite clear. Strain through a linen cloth, wrung out of boiling water and stretched over a chair with the four ends tied to the legs. When a little of the liquid has passed through the cloth slip a clean basin underneath, remove the first, and pour its contents back into the cloth. Repeat this two or three times if necessary until the jelly runs through perfectly clear and bright. Pour the jeUy, when strained, into a mould that has been dipped into cold water and left wet. The quantities given should make about I quart of firm stock before clarifying, but this amount will vary according to the way in which the feet are boiled. They should boil gently with the lid on the saucepan. Russian Jelly. {Gelie a la Rxtsse.) 6 lemons, J lb. loaf sugar, J gill rum, i glass Cura9ao, 1 1 in. cinnamon, a pinch of grated nutmeg, 3 oranges, I pint water, if oz. leaf gelatine, 2 cloves, i teaspoonful coriander seeds, the whites and shells of 2 eggs. Grate the rinds of 3 lemons and i orange into a clean and dry stew-pan ; add the juice of the 6 lemons and the oranges, also the sugar, gelatine, cloves, cinnamon, coriander seeds and nutmeg. Whisk the egg whites and shells and stir into the above, bring it slowly and by constant whisking to the boU ; now add the rum, and bring again to the boil. Lift the pan from the fire, and let it stand on the side for at least ten minutes. Strain through a jelly bag or cloth till the jelly is quite clear ; when cool add the Curasao liqueur. Whiisk about half the jelly till it resembles a stiff froth. Then fill a mould with alternate layers of whisked (spongy) COLD SWEETS 67 jelly and clear jelly. This is best performed by placing the mould in a basin of crushed ice, as it is essential that each layer of jelly should be set before the next is poured in. If carefully done this makes a most effective and tasty dish. Gel6e Isabelle. Prepare a cream as follows. Soak and melt | oz. of leaf gelatine, to this add i gill of fruit pulp, such as raspberry, strawberry, peach, or apricot, boil it up and reduce a little ; sweeten to taste ; then strain and let cool. Mix with it about i gill of whipped cream, and pour the mixtine on to a wetted baking tin. Place this on the ice to set. When firm stamp out by means of a paste or column cutter some round, oval, star, or crescent shapes. Mask a jelly mould with a thin layer of wine jelly, sprinkle the bottom and sides with blanched, peeled, and finely chopped pistachio kernels, then fill up with alternate layers of jelly and small shapes of set cream. The latter should be scattered over just before the layers of jelly begin to set, whereby the effect will be all the prettier. When filled, place the mould on the ice. To serve, dip the mould for a few seconds into tepid water, then wipe it quickly and turn out on to a cold dish. Garnish the dish with whipped cream and send to table. Claret Jelly. {Gelie aa Vin de Bordeaux) \ pint claret, I gill lemon juice, the thinly cut rind of I lemon, 2 cloves, a piece of cinnamon, 3 tablespoonfuls red currant jeUy, l| oz. gelatine, 4 oz. loaf sugar, I pint water, the whites and shells of 2 eggs. Put the ingredients above named in a clean stew-pan, and bring slowly to the boil, whisking aU the time ; then let it simmer for ten minutes. Strain once or twice through a cloth or jelly bag till clear and fill up in a large, or several small moulds. Place on the ice to set. Unmould, and dish up. Note. — During hot weather a little more gelatine should be added. 68 LUNCHEON AND DINNER SWEETS Mixed Fruit Jelly. {Macedoine de Fruits a la Gelee.) l| pints wine jelly, strawberries, apricots, peaches, greengages, or other kinds of fruits. Dissolve the jelly, place a copper jelly mould in a shallow pan of broken ice, pour in a little jelly, let it set, arrange a layer of fruit neatly, cover with jelly, and when this is set pour in some more jelly, more layers of fruit, alternating with different kinds. Continue this untU the mould is full, but great care must be taken to see that each layer is quite set before another is put on. When fresh fruit cannot be obtained use bottled or tinned fruit, but dtain each piece on a cloth before it is set in the jelly. Keep the mould on ice until set, then immerse in tepid water, turn out on to a silver dish covered with a folded napkin, and serve. Freitch Orange Jelly. (Gelee a I'Orange.) I lemon, | pint orange juice, the thin rind of I orange, 6 oz. loaf sugar, if to 2 oz. gelatine, the whites and shells of 2 eggs, a dessertspoonful coriander seeds, a small piece of cinnamon, l| pints water, and l glass sherry wine, if liked. Peel half the lemon as thinly as possible and put the rind in a weU-tinned stew-pan, add to it the juice of the lemon, and the remainder of the above-named ingredients. Stir constantly with a whisk over the fire until it boils, draw the pan to the side of the fire, and keep it there for about ten minutes. Put a chair upside down on the side of a table top, place a fine towel across it, fastening the four ends with string on to the four legs, place a basin underneath, pour some boiling water through it, then pour through it the jelly and let it run into a clean basin. Repeat this two or three times till quite clear. Pour the clarified jelly into moulds and let set in a cool place. To turn out immerse the mould in tepid water, wipe the mould, and im- mediately turn out the jelly on to a dish. A few drops of cochineal can be added to the jelly if a pink or reddish Tivoli aux Fraises. Si'e page 77. Apple Amber. Sec page 53. French Apricot Cream (Bavaroise aux Abrlcots). See page 85. COLD SWEETS 69 tint is desired. Sections or slipes of oranges, tangerines, or mandarines (skin and pips removed), etc., may be set in moulds with this jelly ; each layer of fruit and jelly must be allowed to set before another is added. Champagne Jelly. {Gelie au Champagne.) 3 pints water, t or'ange, lo oz. loaf sugar, 2 cloves, 1 dessertspoonful coriander seeds, 2f oz, gelatine, 2 lemons, J pint sherry, I in. cinnamon, J pint champagne, and 2 whites of eggs and shells. Dissolve the gelatine in the water, add the juice of orange and lemon, also half of the rind (cut very thinly) ; put this, together with the other ingredients, in a stew- pan, whisk the whites of eggs, ci^ush the shell and add also. Put upon a slow fire, stirring frequently. As soon as it boils move the pan on the side of the stove, pour in a tablespoonful of cold water, and let simmer very gently for about ten minutes. Strain through a wetted cloth or jelly bag, or through filtering paper. Pour into one or more moulds, and let set on the ice. To serve, immerse in lukewarm water, wipe the mould, and turn out quickly on a dish. Jellied Raspberries. (Framboises en Gelee.) Prepare x pint of "wine jeUy {see page 65). Keep it as bright as possible, and colour with a few drops of liquid carmine, or else with a little spinach greening, so as to give it either a pale pink or else a pale pistachio green tint. Select about I lb. of fine ripe raspberries, pick them carefully. Remove the stems, and insert in their place thin strips of angelica. Place a plain jelly mould in a basin containing crushed ice, mask the inside with half-set jelly, and set the raspberries with alternate layers of jelly ; continue thus till the mould is filled. The last layer should be of jelly. Do not attempt to set a fresh layer of fruit till each layer of jelly is firm, otherwise the effect of the mould when turned out will be spoilt. When firm enough take up 70 LUNCHEON AND DINNER SWEETS the mould, dip it into lukewarm water for a moment, then wipe it with a cloth, and turn out quickly on a cold dish. Jellied Strawberries. (Praises en Gelie.) Proceed in exactly the same manner as directed in the preceding recipe, using strawberries in place of the raspberries. Banana and Grape Jelly. Melt 1 pint of clear wine jelly. Just before it begins to set pom: enough of it in a plain oval mould (placed in a pan containing plenty of crushed ice) to mask the sides and bottom. Mount rows of sliced bananas and skinned grapes on the bottom and sides of the mould ; between these sprinkle finely chopped pistachio kernels. When the decoration is sufficiently set pour in another thin layer of jelly. Cut up 2 or 3 more peeled ripe bananas, put them in a basin with | lb. of hothouse grapes (skins and pips removed). Pour over a small glass of Maraschino. Next add | pint of melted wine jelly, and stir gently on the ice until it commences to set. Fill up the prepared mould with the fruit, adding a little more jelly if needed. When set, turn out and dish up. Almond Creams. iCrim^ aux Amandes) 2 oz. Jordan almonds, \ oz. bitter almonds, 2 oz. loaf sugar, | oz. leaf gelatine, 4 yolks of eggs, 1 pint milk, if gills cream, I tablespoonful orange flower water, and I tablespoonful Noyeau liqueur. Blanch and peel the almonds, chop them finely and dry thoroughly in a cool oven. Boil up the milk in a stew-pan with the sugar, put in the almonds, and let boil for a few minutes ; stir in the yolks of eggs, and let them bind over the fire ; then remove quickly and strain through a fine sieve. Soak the gelatine in a little cold water, drain and let dissolve, then strain into the cream. COLD SWEETS 71 Add the orange flower water and Noyeau whilst warm, whip the cream, and work all in lightly (the custard must be nearly cold when the whipped cream is added). Mix well with a wooden spoon over the ice till it begins to set, then fill into paper or china souffle cases, and put them on the ice to set. Decorate the top of each with halves of peeled pistachios. Supreme de Framboise. Prepare a cake mixture as for Savoy cake (p. 144). Bake it in a plain buttered mould. Let cool and cut out some of the soft portion of the cake. Place the cake shape on a tray and mask the outside with orange icing or any other transparent or fondant icing. Dish up, ornament the sides with red currant jelly, forced through a cornet, angelica strips, halves of glac6 cherries, and pistachios, similar to the design shown in the illustration on page iv. Fill the interior of the cake with alternate layers of ripe raspberries carefully mixed with whipped and sweetened cream. Arrange the top with neat rows of best fruit, built upon cream, and serve. Sussex Fruit Pudding. I lb. stewing plums or other stone fruit, 3 oz. demerara sugar, about i^ gills of water and i pint milk. Put the prepared fruit into a pan with sugar and water and stew gently until tender. Rub it through a fine sieve and pour it into a glass dish. Set in a cool place. Dissolve J oz. gelatine, after soaking it, into a saucepan with 1 pint milk, and i oz. of sugar and a few drops of vanilla or lemon essence. Cool, and when setting pour it over the fruit pur6e. Set on the ice or in a cool place. Serve cold. Compdte of Pears. {CompSte de Pokes au Porto) Use even-sized, ripe cooking pears ; peel them thinly, and cut into quarters. Remove the cores and cook 72 LUNCHEON AkD DINNER SWEETS them till tender in a syrup containing a glass of port wine and half a pod of vanilla. When done, take up the pears and place them in a sieve to drain and cool. Reduce the syrup to the consistency of half glaze. Dish up the pears neatly, coating each quarter with the reduced syrup. Decorate the dish tastefully with whipped cream, sweetened and flavoured with vanilla. The above is a favourite dish at the Carlton Hotel, and described according to Mons. Escoffier's direction. Compote of Bananas. 8 bananas, J pint water, | lb. loaf sugar. Put the water and sugar in a saucepan, place on the fire and boil to a syrup, skimming well. Put in the bananas, peeled and cut -into convenient-sized pieces. Simmer gently until tender and not broken. Arrange the fruit nicely in a glass dish. Colour the syrup with a few drops of cochineal, and when cold pour over the bananas. Orange Compdte. 6 Jaffa or other good and juicy oranges, J lb. loaf sugar. Peel the oranges, divide them into sections, carefully remove the outside white skin, and the pips of each section. Put the sugar into a copper pan with about I pint of water, and boil down to a syrup ; remove the scum as it rises. Put in the oranges and boil tUl tender. Take up and let cool, arrange the fruit neatly in a circle on a deep dish (glass or china), pour the syrup round it, and serve. Swiss Apple Compote. Select a number of small russet, or rennet, apples. Peel them as thinly as possible, and cut out the core very carefully — this is best done by means of a coUmn or long paste cutter, and it must be done so as not to break the fruit. Simmer the apples in syrup until tender, take them up and place them on a baking tin ; reduce the syrup to the consistency of jelly, fill the hollow parts of COLD SWEETS 73 the apples with quince or apricot marmalade, Dish them up neatly on a glass dish or compotiere, pour over the reduced s5Trup and serve cold. Compote o( Apricot. Make a small incision near the stalk of the fruit, and remove the stone of each apricot. Prick them here and there, then blanch them and drain the fruit carefully. Have ready some syrup (allowing f lb. of sugar to i lb. of fruit), put them on a brisk fire and boil up several times ; remove any scum as it rises to the surface. Take it off the fire, skim, let cool, and serve in a compotiere or other suitable dish. Another way is to peel the apricots, divide them into halves, remove the stones, blanch as above directed, then strain and dish the fruit. Have ready the syrup, boil, and finish as above. Green apricots must be picked before the stones have become hard ; in fact, in green apricots the stones are not yet formed. Blanch them, and boil in syrup each day for six minutes ; this operation should be repeated three timesi The compote is then ready for serving. Compote of Peaches. Blanch the fruit in boiling water, then drain, and very carefully remove the skin, cut the peaches in halves and take out the stones. Have ready some syrup, and proceed as directed for apricot comp6te. Compdte of Green Figs. {Compote de Figues.) Put in an earthenware or copper pan | lb. of loaf sugar and J pint of water, bring it to the boU, remove the scum, and let it boil quickly until of the consistency of sjnrup. Carefully wipe 8 to lo green figs, not over ripe, place them in the syrup, also 2 or 3 strips of lemon rind, peeled very thinly, a small glass of sherry or port, and 2 tablespoonfuls of lemon juice. Allow the figs to simmer very gently till they are tender, then take them up carefully and range them on a compote dish or glass 74 LUNCHEON AND DINNER SWEETS fruit dish. Reduce the syrup a little more, and when cold pour it over the figs. Figs thus cooked are excellent if served with whipped cream or a dish of junket. Figs a la Creole. Boil up J pint of milk, sweetened with I oz. of sugar ; stir in, well beaten, 3 eggs, and mix with l to 2 oz. of chestnut puree, made by cooking chestnuts till tender and rubbing them, when peeled, through a fine sieve. Add a few drops of vanilla essence, and pass the mixture through a coarse strainer into a well-buttered border mould. Steam this in the oven for about three-quarters of an hour, or till firm . Turn out on to a dish and let cool. Fill the centre of the shape with a compote of green figs and serve. Strawberry Charlotte. {Charlotte aux Praises.) I large box cigarette wafers (Swiss gaufres), royal icing (glace royale), i basket large ripe strawberries (picked), I gill milk, i| gills cream, | oz. castor sugar, i oz. gelatine, J teaspoonful vanilla essence, and glac6 cherries for decoration. Line the sides of a plain charlotte mould with the wafers, fit them close to each other by means of a little royal icing. Heat up the milk, add the gelatine and let dissolve, whip the cream, add the J oz. of sugar, and the vanilla essence. Strain the milk and gelatine and add it to the cream ; stir it until it begins to cool and thicken, then add half the strawberries, mix carefully, and when nearly cold pour it into the mould. Great care must be taken so as not to disturb the wafer biscuits. Put the mould in a cool place to set. Unmould the charlotte on to the cake crust, force some whipped cream on the top and pile up with glac6 strawberries. Tie with a small ribbon and serve. Russian Charlotte. (Charlotte h la Russe.) Line the sides of a plain charlotte mould or souf96 tin with finger or Savoy biscuits, slightly trimmed to fit COLD SWEETS 75 close to each other ; the ends of one side miftt be cut off to make the biscuits stand nicely in the mould. Run a thin layer of half-set sweet jelly into the bottom of the mould, and place a glac6 cherry in the centre with a few fancifully cut slices of angelica, if liked. Soak J oz. gelatine in a little cold milk, about f of a giU. Warm this up whilst stirring over the fire, and add J oz. of castor sugar and a few drops of vanilla essence. Whip up I a pint of good cream. Strain the milk, etc., into a basin, when nearly cold add the whipped cream, and stir on the ice or in a cool place, tiU it begins to set, then pour it into the prepared mould. This must be done carefully, so as not to disturb the biscuits. Keep the moiild in a cold place for about an hour, then turn out on to a cold dish, garnish it with chopped sweet jelly, and serve. Gooseberry Charlotte. (Charlotte a la Fougire.) I pint green gooseberries, i in. cinnamon stick, J pint cream, J oz. gelatine, 2 oz. castor sugar, ^ gUl milk, 15 to 20 sponge finger-biscuits, ^ gill wine jelly, angelica and glac6 cherries for garnish. Pick the gooseberries and put them in a stew-pan with a tablespoonful of water, the cinnamon, and sugar. Cook till tender, remove the cinnamon and rub the fruit through a fine sieve. Warm up the milk, add the gelatine, previously soaked ; when dissolved in the milk, strain, and add to the fruit pulp. Cook together for a few minutes, and let cool a little, whip the cream and stir it gently into the mixture. Line the bottom of a charlotte mould with wine jelly, decorate it tastefully with angelica and cherries, set this with a little more jelly. Trim the biscuits, cut off the tips of one end, and range them closely roimd the inside of the tin. Pour the prepared cream when sufficiently cold into the mould, exercising great care so as not to disturb the biscuits. Put the mould on the ice to set, and turn out when needed for table. 76 LUNCHEON AND DINNER SWEETS Swiss Charlotte. (Charlotte a la Suisse.) Line a charlotte mould with red wine jelly about ^ quarter of an inch thick, and place it on the ice to set ,' then stamp out a cross from the centre of the jelly, remove it, and fill the cavity with white cream or bavar- oise. Line the sides of the mould with evenly cut slices of Genoese pastry or finger-biscuits. Fill up with alternate layers of vanilla cream and strawberry cream. When set turn out on to a dish covered with a folded nap- kin or dish-paper. Decorate the sides of the charlotte with whipped cream and serve. Charlotte PlombiSre frappee. About i8 finger biscuits, i gill of milk, i oz. ground almonds, | gill cream, i small glass Maraschino liqueur, I dessertspoonful castor sugar and | oz. gelatine. Trim tlie edges of the biscuits ; cut off the tips, and line the bottom and sides of a plain charlotte mould with these, so that they fit closely to each other. The bottom of the mould should be arranged to form a rosette of biscuits ; these must be cut accordingly. Boil up the milk, and pour it on to the ground almonds, add the Maraschino liqueur and the sugar, and stir well. Soak, drain and dissolve the gelatine with a few drops of water or mUk, and strain into the above. Whip the cream tiU fairly stiff, and work it gradually into the milk, etc., as soon as the latter becomes cool enough. Just before the mixture becomes set, pour it into the prepared mould. This must be done very carefully, so as not to disturb the biscuits. Place the mould on the ice for about two hours. To serve turn out the contents of the mould carefully on to a fiat round dish and serve at once. Queen Mary Border. (Bordure a la Reine Marie.) Prepare two border moulds as directed for Bordure d la Japonaise, (p. 98), besprinkle the inside of the larger with chopped almonds. Turn out, when placed in each other and properly set, on to a round flat dish. Decorate the Souffl6 Fritters (Beignets Souffles i la Vanille). 5 = ^ i^agt 49. Queea Mary Border (Bordure a la Reine Marie). Sec page 76. Mignonette Cups. See page 109. COLD SWEETS 77 surface of the border with star shapes of cream and glac6 cherries, as shown in the illustration (page xiv). Fill the centre of the dish with whipped cream, and pile up high, then build over with very small meringues, and decorate round the edges of the meringues with red currant jelly forced through a cornet. Tivoli aux Fraises. Mask a large plain charlotte mould with a thin layer of Maraschino jelly, then fill up in alternate sections with rich strawberry cream (Mousse de fraises) and vanilla cream (Bavaroise), letting each section set before adding the next ; pour a little jelly on top of each layer, and so completely fill the mould. Set it on the ice till quite firm. Unmould, dish up, and garnish with fresh straw- berries, angelica, and whipped cream. Huitres en Surprise. Line 8 to 10 small oyster moulds with a thin layer of Maraschino jelly. Coat the inner patterns, viz., the oyster, with a layer of sweet chaudfrdid sauce (page 168), blended with a little peach or apricot pur6e. Upon this place a macaroon, as near as possible the shape of the oyster. Sprinkle a little Maraschino or Benedictine liqueur on each macaroon, and mask with more chaud- froid sauce. Finish filling the little moulds with a rather pale coffee or moka cream, or, if preferred, a chocolate bavaroise, and place the moulds on the ice to set. To serve, unmould the oyster shapes carefully, and hand them round on oyster plates, accompanied with thinly cut slices of chocolate cake (buttered), or range them on a dish, which garnish with quarters of lemon and sprigs of crisp parsley, which can be imitated with angelica soaked in warm water, and cut into fine strips and curled. Gooseberry Cream. {Crime aux Groseilles Vertes.) I pint picked green gooseberries, the juice of i lemon, f oz. leaf gelatine, 3 oz. castor sugar, i oz. loaf sugar, | pint ex earn. 78 LUNCHEON AND DINNER SWEETS Cook the gooseberries with very little water, and 10 oz. of loaf sugar ; when done rub all through a fine sieve, into a clean basin. Soak the gelatine in tepid water, take it up, strain, and melt it, then strain it into the fruit pulp ; add the lemon juice and the castor sugar. Whip the cream and stir it lightly into the prepared cream. Fill a suitably sized jelly mould with the preparation, and put it on the ice to set. When required, immerse the mould in tepid water for a few seconds, wipe the outside of the mould quickly, and unmould the shape on to a cold dish. Note. — ^A little spinach greening may be added to the above mixture if the colour of the fruit pulp is not sufficiently tinted green. Biscotins aux PSches. 6 fresh or preserved peaches, | pint of cream, J giU of wine jelly, i tablespoonful of Kirsch, a few drops of liquid carmine, i lb. Genoise cake (baked in a flat tin), I teaspoonful of vanilla essence, 4 oz. ground almonds, I oz. of castor sugar. See that the skins of the peaches are carefully removed before stewing (preserved peaches will do nicely for this dish). Place the halves of peaches on a sieve to drain. Balie the ground almonds in a cool oven to a pale brown colour, let cool and mix with 2 tablespoonfuls oi cream, a little castor sugar, and the Kirsch ; work it to a smooth paste, and fill the halves of the peaches with this. Stamp out some rounds of Genoise cake with a two- inch paste cutter. Place half a peach on each, filled side downwards. Whip the remainder of cream tiU stiff, and add the jelly when nearly cool. Flavour with vaniUa essence, and a little more sugar if needed, colour with a few drops of liquid carmine, and stir on the ice until it commences to set ; then cover each peach croute completely with this. Let them set on a wire tray, and repeat this operation. Keep on the ice until required for COLD SWEETS 75 table, then dish up neatly on a round dish, and serve. A little chopped wine jelly can be put round the base of the dish, if liked ; it will add greatly to the appearance of the dish. Charlotte Velma. 12 to 18 sponge finger biscuits, J gill wine jelly, a few glacd cherries and angelica, t oz. sugar, r to t^ gUls milk, r oz. Swiss chocolate, i| gUls cream, J oz. gelatine, and about J vanilla pod. Line the bottom of a plain charlotte tin with a thin layer of wine jelly, decorate tastefully with a few slices of glac6 cherries and angelica ; when set, put another layer of jelly over the decoration, and place the mould on the ice. Break up the chocolate and mix it with a little boiling water, so as to form a smooth paste ; put this, together with the milk, sugar and vanilla pod in a stew- pan, stir until it boils, and let it cook for fully five minutes. Soak the gelatine in a little water, pour ofE the water, and dissolve the gelatine, adding it to the chocolate and milk. Strain the whole into a basin (the vanilla may be left in tUl cold, and then removed). Whip the cream, and add to the above when it is cool enough. Mean- while cut one end of finger biscuits, and line the sides of the mould so that they fit quite closely to each other. Just before the prepared cream commences to set, pour it carefully into the mould, taking great care not to disarrange the biscuits. Unmould in the usual way. Macaroon Trifle. 12 macaroons, 6 ratafias, i gill sherry, 3 oz. preserved fruits (cherries, apricots, etc.), J oz. pistachios, r gill whipped cream, | pint custard (x| gills milk, 2 eggs), and I oz. castor sugar. Make the custard by bringing the milk to the boil and pouring it gradually on to the eggs beaten up with the sugar. Place the macaroons whole and ratafias crumbled in a deep dish. Pour over them the sherry. When soaked, cover them with the custard, which must 8o LUNCHEON AND DINNER SWEETS be cold and thickened. Decorate the trifle with the preserved fruits. Whip the cream and heap it in the centre of the dish, sprinkling it with the pistachids, previously blanched and chopped. Fruit Trifle. Proceed as directed in the foregoing recipe, but use fresh fruit, such as sliced bananAs, pears, apricots, straw- berries, etc., in addition to the other ingredients, omitting the ratafias and sherry. When finished, stud with strips of almoiids in place of pistachios. Banana Trifle. Put a layer of cut sponge cakes in a glass dish, then a layer of raspberry or strawberry jam, then a thick layer of sliced bananas. Repeat the layers again, and pour over a little brandy or sherry to slightly soak the cake. Range a neat layer of bananas on the top, and pour some cold boiled custard over. Decorate with blanched almonds, cut in halves, and glace cherries, and serve. Miral>elles. {Mirabelles glades a la Cardinal.) Select I lb. of large ripe mirabelles; remove the stones and put the fruit into a pie-dish ; dredge with vanilla sugar and add a small glass of Kirsch and one of Maraschino ; cover, and keep on the ice for about an hour. Whip J pint of cream and mix with a similar quantity of strawberry ice. Put the ice in a silver or glass fruit bowl, and range the mirabelles neatly on top. Garnish with a few crystallised cherries in the form of a neat border, and send to table quickly. Souvenirs h la Heine Maud. About I pint wine jelly, i small Genoese cake, 6 to 7 halves preserved peaches, 3 tablespoonfuls apricot marmalade, i tablespoonf ul Kirsch, I gill vanilla custard, glace cherries and angelica for garnish. Take 6 to 8 octagon-shaped dariole moulds, with a fancy top representing a rosette or some other pretty Tourte grill^e aux Pommes. See page 142. An Apple Flan with Short Crust. See page 141. Swiss Strawberry Tart (Tourte aux Fraises ^ la Suisse), See page 143 . COLD SWEETS 8i design. Mask the moulds with a thin coating of jelly, decorate the top of each with some fine strips of angelica and a cherry. Mix the custard with 2 gills of jelly, divide this equally in each mould, so as to cover the ornamental part of the moulds. Cut the Genoese into slices, the shape of the mould, only somewhat smaller, cut each into three or four slices and spread both sides with a mixture of liquefied apricot marmalade flavoured with Kirsch. Place two slices together, and set into the moulds alternately with sliced peach and with layers of jelly; continue this until the moulds are filled. Pour some half-set jelly round the^ sides of the moulds so as to competely fill them. Set on the ice for an hour or two . Immerse the mould in tepid water, and put the shapes on a round dish, surround with a little chopped red jelly, and serve. Banana Fool. 10 bananas, 2 oz. castor sugar, | pint cream, i lemon. Skin and slice the bananas, put them into a stewpan, and add the sugar and a gill of water. Cook them till soft, stirring continually for about fifteen minutes. Then rub the bananas through a hair sieve and place on the ice for about an hour, and add the juice of a lemon and the cream, slightly whipped. Serve in a glass dish or in custard glasses. Gooseberry Fool. Stew in an earthenware or copper pan a quart of green gooseberries, hulled and wiped, previously adding about J lb. of loaf sugar, also l gill of water and the juice of I lemon. When the fruit is tender, rub it with its syrup through a fine hair sieve. When the pulp is cold add to it I pint of cream or i pint of custard. The latter is made with 3 gills of milk, 3 yolks of eggs, and a little sugar to sweeten. Serve this cold in a shallow dish or in custard glasses. Most people prefer gooseberry fool in a semi-frozen state, which can be effected by pouring F 82 LUNCHEON AND DINNER SWEETS the above mixture into a clean pewter freezing pot, surrounded by crushed ice and coarse freezing salt. The pot has to be turned on the ice until its contents begin to freeze to the desired consistency. Note. — If liked the whites of 2 eggs stiffly whisked can be added to the mixture before freezing it. This is considered an improvement by many, and is so served on the Continent. Pineapple Cream. (Crime d'Ananas a la Villeneuve.) \ pint double cream, 2 oz. vanilla sugar, 2 to 3 slices fresh pineapple, \ lb. nouille paste, made with 6 oz. flour, I oz. butter, a pinch of salt, and 2 yolks of egg. Work the paste thoroughly on a marble slab, then roll it out as thinly as possible, and cut it into strips about half an inch wide. Plunge them into hot clarified butter, and fry to a golden colour. Take up and drain the fried paste strips on a cloth or paper, dredge with vanilla sugar whilst hot. Whip the cream till quite stiff, to this add the pineapple, cut into small dice, and sweeten with an ounce of vanilla sugar. Dress the cream neatly in the centre of a round dish, and range the fried nouilles round its base, which should be hot. Serve immediately. Brown Bread Cream. {Crime au Pain Not.) Prepare 4 oz. of bread-crumbs obtained from a stale wholemeal loaf ; fry these in i oz, of butter till crisp, put them into a basin and pour over f pint of boiling milk. Rasp in the rind of | a lemon and add 3 oz. of castor sugar and a few drops of vaniUa essence. Soak and dissolve in a little milk f oz. of gelatine ; strain this into the above mixture and stir well. Whip up J pint of cream and mix with the above when almost cold. Pour into a jelly or pudding mould, and put it in a cool place to set. When required for table dip the mould into lukewarm water for a few seconds, wipe it quickly with a cloth, and turn out on to a cold dish. COLD SWEETS 83 Gooseberry Creams. (Petites Crimes de Groseilles vertes.) Top and tail a pint of unripe gooseberries, put them in a saucepan with i gill of water, a thin piece of lemon rind, and 4 oz. of sugar, and boil to a pulp. Put this through a fine sieve, and stir in whilst hot | oz. of soaked and melted gelatine ; stir well, and add lastly about i gill of whipped cream. Pour the preparation into wetted moulds and place them on the ice to set. Turn them out into a cold dish, and serve. Ginger Creams. (Crimes au Gingembre.) J pint milk, i gill cream, 3 yolks of eggs, 2 oz. preserved ginger, | gUl ginger syrup, i small glass Kirsch, i oz. castor sugar, i gill wine jelly, and about | oz. gelatine. Boil the mUk and pour it, whilst stirring, over the egg yolks, return to the stew-pan, add the sugar, and cook tUl it is of a custard-like consistency. Strain it into a basin, add the syrup and the gelatine, previously dissolved and strained. Decorate a jelly mould, pre- viously masked with wine jelly, with small pieces of ginger and glace cherries, and set it on the ice. Whip the cream, cut the remainder of ginger into small pieces, and mix both with the prepared custard. Lastly add the Kirschwasser, stir well, and fiU up the decorated mould. Turn out when set on to a dish, and serve. Strawberry Creams. {Crimes aux Praises.) Pick carefully a pound of ripe strawberries and rub through a fine sieve. Melt J oz. of gelatine, previously soaked, in a little water, add to it the juice of | a lemon ; to this add 4 oz. of sugar, and let it melt, then strain into the strawberry pulp and stir. Whip up | pint of cream, and work it in with the pulp. Have ready a plain or fancy mould, lined with sweet jelly and deco- rated with halves of ripe strawberries. When set and the cream is sufficiently cool, fill up and place it on the ice for one or two hours. Unmould on to a suitable dish, and serve. 84 LUNCHEON AND DINNER SWEETS Banana Cream. {Crime de Bananes.) I pint cream, 4 to 5 ripe bananas, } oz. gelatine, i oz. castor sugar, J gill water. Dissolve the gelatine in the water. Rub sufficient bananas through a sieve to make J pint purde. Whip the cream and sugar together and add it to the banana puree ; .when the gelatine is dissolved and cool add it to the mixture. Pour the cream into a wetted mould. When quite set dip into hot water for a few seconds, and turn out on to a dish. Decorate with sliced bananas and serve. Peach Cream. {Bavaroise aux Peches.) 6 preserved peaches, 2 oz. sugar, glace cherries, i gill jelly, I pint cream, and | oz. gelatine. Mask a fancy jelly mould with a thin layer of jelly, decorate the sides and bottom with a few thin slices of peach and glacd cherries. Put the remainder of the peaches through a fine sieve, and mix with it about ^ gill of syrup. Dissolve the gelatine, heat up the fruit pulp, and strain the gelatine into it. Whip the cream and add it to the above as it begins to get cool. Pour the mixture into the decorated mould, and place it on the ice until required for table. To serve, immerse the mould in slightly warm water, then wipe it quickly, and turn out on to a cold dish. Garnish the dish with a little chopped wine jelly and serve. Pompadour Cream. {Crime a la Pompadour.) I pint milk, 2 oz. castor sugar, i in. pod vanilla, ij oz. cornflour, i lemon, i oz. preserved ginger, i oz. glac4 cherries, and i gill cream. Put the milk in a pan and boil up with the vanilla pod. Add the sugar and stir in the cornflour, pre- viously mixed into a batter with cold milk. Chop finely the thin rind of J a lemon, cut up the ginger into small pieces, and add both. Cook for about ten minutes. Lastly add the cherries, cut up small, remove the vanilla and stir in the whipped cream. Cool a little and pour COLD SWEETS 85 into a mould, previously masked with vanilla cream, then put it on the ice to set. When ready for serving unmould in the usual way, turn out on a dish, garnish the base of the dish with triangular-shaped slices of set vanilla cream, and serve. French Apricot Cream. {Bavaroise aux Abricots.) J pint milk, 3 yolks of eggs, 3 oz. loaf sugar, vaniUa flavouring, | giU cream, i dessertspoonful lemon juice, J pint apricot pur^e, i.e., the pulp of cooked apricots rubbed through a sieve, and | oz. leaf gelatine. Boil the milk with the sugar, beat up the egg-yolks, and mix with the mUk. Stir with a wooden spoon till the eggs begin to set, then remove and strain into a basin, and add the vanilla flavouring. Melt the gelatine with about 2 tablespoonfuls of water and strain into the custard. Add to this the apricot puree and the lemon juice. When cool enough add the cream, previously whipped. Fill up a fancy cream mould and put on the ice or some cool place to set. If liked the mould may be masked with a thin layer of wine jelly and decorated with slices of apricot, glace cherries, and fancifully cut slices of angelica ; this must, of course, be done before the prepared cream is poured in. Swiss Tapioca Cream. {Bordure a la Suisse.) ij oz. crushed or flaked tapioca, i| pints milk, ^ gill cream, i bay-leaf, the thin rind of | lemon, 2 oz. sugar, 4 yolks of eggs, and J small pot red currant jelly. Put the milk, bay-leaf, lemon rind and sugar in a stew-pan, let it come to the boil, then stir in the tapioca and allow to cook very gently for about half an hour. Remove the bay-leaf and lemon rind, allow to cool a little, whip the cream, and add it carefully. Dilute the red currant jelly with a little wine jelly, put a layer of this at the bottom of a border mould, place it on the ice to set, then fill up with the cream as above prepared. Allow it to set in a cool place. Unmould, 86 LUNCHEON AND DINNER SWEETS fill the centre of the border with fruit coinp6te, and serve. Tapioca Cream with Fruit Compdte. 2 oz. ground or crushed tapioca, 2 oz. loaf sugar, 2 in. vanilla pod, | pint milk, J pint cream, about a pint of fruit compote (apricots or peaches, pears, mira- lielles, etc.), almonds, and glace cherries for garnish. Put the milk, vanilla pod, and sugar in a stew-pan, let it come to the boil, stir in the tapioca, stir until it boUs, and cook for about fifteen minutes. Pour into a basin to cool, whip the cream and mix with the tapioca when cool (remove the vanilla). Fill this into a border mould, stand it in a cool place till firm, unmould on to a round dish, ornament the border tastefully with blanched and shredded almonds and halves of glace cherries, fill the centre with any kind of stewed fruit, pour some of the fruit syrup round the border, and serve. Note. — The fruits may be flavoured with a glass of Chartreuse or Maraschino, if liked. CrSme de Praises a la Chartreuse. I small punnet of ripe strawberries, | pint clear wine jelly, J pint cream, i small glass Chartreuse, | oz. angelica, and about 4 leaves of gelatine. Melt some of the jelly, put a fancy or plain mould in a basin containing crushed ice, and line the inside of the mould thinly with a layer of jelly. Pick out a few of the best fruit, halve them, remove the stalk and substitute a stalk with small pieces of angelica stuck in each half. Decorate the bottom and sides of the mould with these ; mask well with jelly so as to keep the fruit firm and in position. Pick the stalks of the rest of the strawberries, and cut them in slices ; melt the remainder of the jelly, put in the sliced fruit, melt the gelatine in a little jelly, and strain into this. Let cool a little, whip the cream, and mix it with the above ; add the liqueur and stir over the ice until it COLD SWEETS 87 begin:, to set, then pour into the decorated mould. Stand h. on the ice until firm, then turn out and serve. Banana Bltmcmange. BoU up f pint of milk with 2 oz. loaf sugar in a stew- pan. Soak J oz. gelatine in a little water, dissolve and strain into the milk. Mix J oz. cornflour with a gill of milk, and stir over the fire till thick, then pour on the above and cook for a few minutes whilst stirring. Strain, and let cool, then stir in a gill of whipped cream, 10 drops of vanilJa essence and 4 ripe bananas peeled and rubbed through a sieve. Turn into a jelly mould and let set. Unmould the shape on to a cold dish, and serve with preserved fruit. Melon Blancmange. Blanch in boiling water 4 oz. of sweet almonds and J oz. of bitter almonds, drain and peel them quickly, soak them in cold water for a few minutes, then drain the almonds in a cloth and pound in a mortar till quite fine, adding to it by degrees, i gill of water and a similar quantity of milk. Press this through a fine sieve or tammy, soak | oz. leaf gelatine in water, then drain and dissolve. Boil up J pint of milk in a stew-pan with 4 oz. of loaf sugar, and a small piece of vanilla pod, to this add the prepared almond milk. Boil up again, strain into it the dissolved gelatine and remove the vanilla. Rub the pulp of half a ripe melon through a fine sieve and add this to the above preparation. Fill up a suitably shaped cream mould, place it on the ice until set. To serve immerse the mould in warm water for a second or two, then wipe it quickly and turn out the shape on to a cold dish. Note. — The melon pulp required should measure about J pint. Burnt Almond Cream. {Crime ait Parfait d'Amandes.) ^ lb. loaf sugar, 6 oz. alpionds, i teaspoonful lemop 88 LUNCHEON AND DINNER SWEETS juice, 3 eggs, § pint milk, i gill cream, i oz. French gelatine, and i oz. castor sugar. Blanch and peel the almonds, dry them in the oven and let them take a pale brown colour. BoU the loaf sugar with a tablespoonful of water and the lemon juice in a copper saucepan until it acquires a pale brown, then add the almonds. Cook a few seconds longer and pour on to a greased dish or plate, and set to cool. Boil up the milk. Stir this on to the eggs, previously beaten in a basin, return to the stew-pan in which the milk was boiled, and stir over the fire in order to bind the eggs without boiling, then strain into a basin. Melt the gelatine in a little water and strain into the custard ; add the castor sugar. Wliip the cream, pound the almond rock, and mix both with the custard. Pour into a mould, and keep in a cool place to set. Unmould, and dish up when required for table. Chocolate Cream. (For filling pastry or for serving with jellies, fruit compStes, etc.) Whip about ^ pint of double cream till stiff, add to it a,bout I pz. of chocolate, finely grated, and a table- spoonful of icing sugar. Flavour with a few drops of vanilla essence and use as I'equired. Caramel Rice Mould. (Crime de Riz Renversie.) ij pints milk, i oz. castor sugar, rind of | lemon, 2| oz. ground rice, and 2 oz. loaf sugar. Put the loaf sugar, with a tablespoonful of water, into a stew-pan, allow it to boil quickly until it attains a dark golden colour. Pour the caramel into a dry tin mould, run it round the mould until thoroughly coated. When set pour in the following : Boil the milk, add the castor sugar, lemon rind, and the ground rice sprinkled in. Cook for ten minutes, remove the lemon rind, and pour the mixture into the prepared mould. When cold and quite set, turn out on to a dish, when the caramel will form a delicious sauce, COLD SWEETS 89 Rice a I'lmperatrice. Pick over, wash and blanch 4 to 6 oz. of rice, then cook it slowly in a stew-pan with f pint of milk and a piece of vanilla pod. Sweeten with 4 oz. of castor sugar, when slightly cold mix in 3 oz. of glac6 fruit such as pineapple, apricot and cherries, all cut into small dice and moistened with a little Maraschino or Kirsch flavoured syrup. Have ready about f pint of vanilla custard, stiffened with J oz. of dissolved gelatine ; to this add 2 tablespoon- fuls of melted and strained apricot marmalade, then mix it with the prepared rice, together with a gill of whipped cream. Melt a little wine jelly together with an equal pro- portion of red currant jelly. Pour a layer of this into a plain charlotte mould and place it on the ice to set ; then fill up the mould with the prepared rice mixture. When set, unmould carefully on to a suitable dish, and serve. Creme Mosaique. I pint vanilla custard, | oz. gelatine, i o2. castor sugar. Maraschino, coffee essence, and a little wine jelly for masking and garnish. Dissolve the gelatine in a little water, then strain it into the custard, and add the sugar. Divide into three portions, colour one part red, the other with coffee, and leave the third yellow. Flavour the red with vanilla and the yellow with Maraschino. Set on three plates, and when cold cut in thin squares or other shapes with a fancy cutter, and decorate the bottom and sides of a mould, previously masked with jelly, with the pieces of pistachio nut. Next prepare a cream as follows : Take | pint cream, J oz. gelatine, i glass sherry, i oz. sweet almonds, | oz. pistachio nuts, 2 oz. castor sugar, flavouring and trimmings from the custard. Whip the cream, dissolve the gelatine in the sherry, and strain into a basin. When cool mix it with the cream, add the other ingredients, and strain into a prepared mould, go LUNCHEON AND DINNER SWEETS and place on the ice to set. Turn out on to a dish, and garnish with chopped jelly. Bavaroise h. la Vanille. I pint milk, J pint cream, 3 oz. loaf sugar, 2 in. vanilla pod, f oz. gelatine, and 4 yolks of eggs. Put the sugar, milk and vanilla in a stew-pan, and bring slowly to the boU. Stir the yolks of eggs, pour on the milk, etc., when boiling, mix well, and return to the stew-pan ; stir on the fire until it thickens, then take out the vaniUa and pass the custard through a pointed strainer or fine sieve. Dissolve the gelatine in I gUl of water, strain it into the above mixture, let it cool a little, then add the cream previously whipped. Fill up a mould, place it in a basin surrounded with crushed ice ; when thoroughly set immerse in tepid water, turn out on a dish, garnish the base with triangular shapes of jelly, and serve. Note. — Wipe the vanilla pod, and put away for further use. More sugar may be added if liked. A stiffly whipped white of an egg added to the above mixture just before moulding it will make the cream much lighter. Italian Fruit Cream. (Creme Tutti-Frutti.) A pint or more of mixed fruit (fresh), cherries (stoned), strawberries, apricots (cut into dice), bananas (cut into slices), etc., etc. ; I gill syrup, i glass Maraschino, J gill Madeira wine, J pint cream, J oz. French leaf gelatine, I oz. pistachio kernels (finely chopped), i oz. blanched and peeled almonds (cut into strips), i tablespoonful milk, I lemon. Put the fruit into a basin. Boil up the syrup and pour over the fruit. Add the Maraschino, cover and let cool. Pour off the syrup, boil it again, and add to the fruit. Take up the fruit and range it neatly in a low silver-plated souffle dish, or else in a glass or china compotidre (dish). Soak the gelatine in water, drain COLD SWEETS 91 it, and pour on the milk. Put it in a small stew-pan and let it dissolve ; add the syrup from the fruit and the Madeira wine. When hot add the juice of a lemon and strain into a basin. A little more sugar may be added if found necessary. Place the basin on the ice and stir frequently. Meanwhile whip the cream till stiff, and mix with the above before it commences to set. Continue to stir till ready for moulding. Then pour carefully into the dish containing the fruit. Place the dish on the ice till required for table. Sprinkle the top with finely chopped pistachios and garnish tastefully with strips of almond and glac6 cherries. CrSme a la Monaco. I pint cream, i gill milk, 2 or. castor sugar, 2 oz. pistachios, I teaspoonful orange flower water, | oz. leaf gelatine (8 to 9 sheets), glac^ fruit for decoration, 8 to 10 triangular-shaped glac^ biscuits, 6 yolks of eggs, and I J gills wine jelly. Blanch, peel, and pound the pistachio kernels, adding about I to 2 tablespoonfuls of cream. Rub this through a fine sieve and put into a basin. Boil up the milk, add half the cream, and beat up, then add it to the pistachio puree. Cream the egg-yolks and sugar to- gether ; when fairly stiff add the orange flower water, and stir the pistachio cream gradually to this ; also strain in the gelatine, previously soaked in water and melted. Meanwhile, line the inside of a fancy jelly mould with a layer of wine jelly. Decorate the bottom tastefully with glac6 fruit, such as apricots, cherries, and angelica. Whip up the remaining half -pint of cream and add to the before-mentioned preparation ; flavour also with a tablespoonful of best rum if liked. Now fill up the prepared mould, and place it on the ice to set. To serve, immerse the mould in lukewarm water for a few seconds, wipe, etc., and turn the shape on to a cold round dish. Decorate the base with triangular-shaped pieces of coloured wine jelly and iced or glace biscuits. g» LUNCHEON AND DINNER SWEETS PSches k la Reine Alexandra. 6 fine ripe peaches, i| gills syrup, | glass Kirsch, i flat Genoese cake, | pint strawberry cream ice, angelica and glac^ cherries, and whipped cream for garnish. Skin the peaches carefully, cut them in halves, remove the stones, and poach them in the syrup for a few minutes. Add the Kirsch and a little liquid carmine or cochineal to give the fruit a rose tint. Take up the peaches and drain them on a sieve. Cut out as many rounds of Genoese cake as there are halves of peaches, scoop out the centre of each a little to receive the ice. Sprinkle them with syriip and keep on the ice till required. Put a tablespoonful of strawberry ice in the centre of each round of cake, upon this place J a peach, and put them for some time in a souffle ice box, charged with crushed ice and salt. When required for table, dish up in a circle, garnish quickly with halves of cherries and strips of angelica and whipped cream. Bombe de Peches en Surprise. I pint peach pur^e, I pint cream, | oz. gelatine, i gill wine jelly, i| oz. castor sugar, i small glass Kirsch, I giU red currant jelly, shredded almonds and red currants and raspberries for garnish. Mask a bombe mould with a thin layer of clear wine jelly. Heat up slowly the peach pur^e, add to it the castor sugar and the Kirsch. Dissolve the gelatine in a little water and strain into this. Stir until it commences to cool, then mix in the cream, previously whipped. Stand the coated mould in a basin surrounded with crushed ice, and pour in a little of the prepared pur6e. When set place in a narrow tumbler, and pour some more cream round the same, so as to completely fill the mould. Allow this to set, then pour a little warm water in the tumbler and remove it quickly from the mould. Mix the remainder of wine jelly with the red currant jelly. When nearly cold pour into the cavity cf the mould, sprinkle in some finely shredded white almonds and red currants and raspberries freed from stalk ; COLD SWEETS 93 place on the ice until thoroughly set, then unmould, decorate with coarsely chopped red wine jelly and serve. Cold Banana Pudding. Peel and slice 4 ripe bananas, place them in the bottom of a glass dish, add i oz. castor sugar and pour over the juice of a lemon. Mix i oz. of corn- flour with I pint, of milk, and boil for ten minutes, stirring all the time ; add a little sugar. When cool pour over the bananas and let set. Serve with whipped cream. The same preparation can be set in a mould, turned out, and the sliced bananas served round the dish. Jellied Banana Mould. Coat the inside of a quart size jelly mould with a thin layer of lemon jelly, and decorate the bottom and sides with round slices of ripe bananas, the centre of which should be stamped out and the cavities filled with angelica or glac6 cherries. Soak J oz. gelatine in i pint of water for ten minutes, then put it in a stew-pan with 3 oz. loaf sugar, the thin rind of J a lemon and its juice. Stir over the fire till dissolved, let boil for ten minutes, then strain into a basin and stir in 3 tablespoonfuls banana pulp and a glass of sherry. When sufiiciently cool add J pint whipped cream and whisk for a few rninutes. Lastly mix in 3 thinly sliced ripe bananas. Turn this into the prepared mould and place in the cool to set. Unmould and serve on a cold dish. Neapolitan Chestnut Border. {Bordure de Matrons, Napolitaine.) Prepare a chestnut pur^e by rubbing i lb. of cooked and peeled Italian chestnuts through a sieve, mix it with sufficient vanilla sugar to sweeten, and add I a pint of wine jelly to set it. With this mask one or more plain savarin border moulds. Next fill the mould with custard cream (bavaroise), flavoured with Kirsch, 94 LUNCHEON AND DINNER SWEETS and place on the ice to set. Turn out the border on to a cold dish, and coat the surface carefuUy with chocolate icing. Fill the centre of the dish with whipped sweetened cream, and garnish neatly with whole chestnuts cooked in vanilla syrup. Prune Mould. Stew i lb. ol prunes in about i pint of water with a small piece of cinnamon and about i oz. of loaf sugar. When sufficiently cooked and tender, add J oz. of gelatine previously soaked and dissolved in a little water. Then rub the fruit and juice through a fine sieve. Mix with the pulp I oz. of currants, previously cleaned and soaked in a little syrup. Pour into one large or several small moulds and let set. Turn out on to a cold dish, and serve with whipped cream or custard. Note. — A small glass of claret cooked with the fruit will greatly improve the flavour of this dish. Border of Prunes. {Bordure de Prunes a la Crime.) ^ J lb. large prunes, I oz. gelatine, i| pints water, 2 oz. sugar, the juice and rind of | lemon, i small glass port wine, and i gill cream. Put the prunes in a stew-pan with i pint of water, sugar, rind and juice of the lemon, and simmer for twenty-five minutes. Remove the stones from the prunes. Soak and dissolve the gelatine in a gill of water and strain to the above. Add the wine and cook a little longer, pour into a border mould and place it in the cool or on the ice. When firm, dip the mould into warm water for a moment, turn out, and dish up. Fill the centre with whipped cream, and serve. Iced or Frosted Fruits. {Fruits glacis.) Almost any kind of soft, ripe, sound fruit may be iced by first dipping it into beaten white of an egg, then in coarse or granulated sugar, so that the surface of the fruit is coated with sugar. Peaches should be peeled and cut in halves, and sweet juicy pears are treated COLD SWEETS 95 in the same way. Cherries, strawberries, and other small fruits are iced with the stems on, only the largest being chosen. Pineapples should be cut into thin slices. Lay the fruit, after being coated, on wire trays on the ice for at least two hours. Dish up just before serving. Pears k la Florentine. Peel thinly about 6 smaU cooking pears, cut them in halves, core, and cook till tender in a syrup made with I gill of water and 4 oz. of loaf sugar, flavour the syrup with lemon rind, clove or cinnamon. Drain the fruit on a sieve, reduce the syrup a little, then strain and let it get cold. Boil up | pint of milk with a small piece of vanilla pod, stir in 2 oz. of fine semolina, and cook slowly for about twenty-five minutes ; then add 2 oz. of castor sugar and a little cream. Remove the vanilla pod, next put the cooked semolina in a plated soufild dish, place it on the ice to get quite cold. Reduce half of the pear syrup with 2 to 3 tablespoonfuls of apricot marmalade, flavour it with a small glass of Maraschino and let it get cold. Range the cooked cold pears neatly in the souffle dish on top of the semolina cream. Decorate with halves of glace cherries and slices of angelica. Sauce over with the prepared apricot sauce, and send to table— to be served cold. Strawberry Gondolas. (Precieuses de Praises.) 3 eggs, 2 oz. flour, | oz. ground almonds, | lb. small ripe strawberries, J oz. icing sugar, i to 2 sheets of rice paper, 2 oz. castor sugar, 2 oz. butter, ^ teaspoonful vanilla essence, | gill syrup, i white of egg, and angelica for garnish. Break the eggs one by one into a basin containing the sugar, and whisk till quite frothy over hot water ; then stir in the butter (melted) and the flour (sifted), and the almonds. Fill up as many buttered boat- shaped moulds as may be required, and bake them in a moderate oven. Unmould, and scoop out a portion of the centre of each. Cook the strawberries to a com- 9$ LUNCHEON AND, DINNER SWEETS p6te with the syrup, fill the little boat-shaped cakes with this. Whisk the wlyte of egg to a sti££ froth, add the icing sugar, and cover the surface of the cakes with it. Bake for five to six minutes in a sharp oven. Insert a little sail, made of rice paper and angelica in each. Dish up and serve. Strawberry Timbales. {Timbales de Praises.) I lb. ripe strawberries, J pint cold syrup, ^ pint cream, angelica for garnish, | pint wine jelly, a liqueur-glass of Maraschino, f oz. gelatine. Keep aside a few nice strawberries for garnish, remove the stalks off the rest of the fruit and rub through a sieve into a basin. L^ne 8 or 9 small tipibale moulds with wine jelly, decorate each with halves of strawberries (selected for the purpose) and some neatly cut slices of angelica. Put the decorated moulds on to the ice to set. Soak the gelatine in water, drain, and dissolve in the remainder of wine jelly, put in the syrup, the strawberry pulp, and Maraschino, mix with a wooden spoon and stir on the ice until nearly set, whip the cream and mix care- fully with the above as it begins to thicken. Pour this into the prepared moulds, place them on the ice for several hours. Turn out the shapes on to a cold dish and send to table. This dish may be garnished with some picked strawberries or chopped jelly, but in hot weather the former is more suitable than the latter. Meringued Apples. (Pommes Meringudes a la Crime.) 10 small sour cooking apples, J lb. loaf sugar, ^ lemon, I in. cinnamon, 2 cloves, | pint cream, 3 whites of eggs, 6 oz. castor sugar, 10 crystallised cherries, and angelica for decoration. Peel the apples thinly, core them carefully without breaking. Put the loaf sugar, | pint water, cinnamon, cloves, and lemon juice in a copper stew-pan, and reduce to a syrup. Skim well, and strain into a s'aut^-pan. Range the apples neatly in a syrup, cover with a buttered paper, and cook in a hot oven until tender. Lift out Rich Plum Pudding. See page 26. Sou£a6 & la Carmen. See page 123. COLD SWEETS 97 the apples, drain carefully, and place them on a buttered baking-sheet. Whisk the whites of eggs to a stiff froth, and mix with the castor sugar. Put the meringue mixture in a forcing bag with a plain piping tube. Cover each apple completely with the mixture, dust with sugar, and bake in a cool oven for fifteen minutes. The meringue crust should be quite dry and of a fawn colour when taken out of the oven. Put them on the ice to cool. Whip the cream, add a tablespoonful of castor sugar. When the apples are cold fill the centre of each with some of the whipped cream. Dish up on little heaps of whipped cream on a cold dish. Put a crystallised cherry and two or three lozenge- shaped slices of angelica on top of each. Put the remainder of the cream in the centre of the dish, and serve. Pears h la HIrondelle. {Poires a la Hirondelle.) J lb. Savarin paste, 3 tablespoonfuls apricot marma- lade, I gill preserved or fresh raspberries, J oz. pistachios, 12 small even-sized pears, | pint syrup, i pint vanilla cream ice, | gill whipped cream, some spun sugar for decoration. \ Have read^f^ fai^ _j stiff Savarin paste (see page 38), roll it out round abo'ut a quarter of an inch in thickness. Butter a set of special nest wire baskets, sprinkle thickly with brown crumbs, place in the paste, and set it to prove for fifteen minutes, then ckjse the ' apparatus, plunge it into hot clarified butter, and fry to a golden colour. Take up, undo the wire basket, and place the fried nest shape on a tray to cool. Trim off the edges neatly, sprinkle over the whole with icing sugar, coat the edges with dissolved apricot marmalade, and besprinkle with chopped pistachios to form a pretty border. Peel the pears, and cook them till tender in syrup, then put them on the ice. Mix the raspberries with some of the syrup, and reduce sorriewhat, flavour to taste, strain, and place this on the ice also. To dress, drain the pears, removing the stems and inserting G 98 LUNCHEON AND DINNER SWEETS strips of angelica instead. Fill the basket shape of pastry with the vanilla ice, upon this place a neat layer of sweetened whipped cream, range the pears neatly on top, and sauce over carefully with the raspberry syrup. Garnish to taste with spun sugar or otherwise, and serve at once. Cold Apple Timbale. {Timbale a la Normandie.) Peel and core 6 to 8 good-sized sour cooking apples, and cut them into slices about one-eighth of an inch in thiclmess. Butter a plain charlotte mould, and coat the inside completely with panurette. Range the slices of apples in layers, so that each dice overlaps the other ; sprinkle over the top with castor sugar, flavoured with vanilla or cinnamon. Pour also about a teaspoonful of oUed butter and a few fresh bread-crumbs over the layers of apple slices. When the mould is thus filled, cover the top freely with fresh bread-crumbs, place a buttered paper on top, and bake in a fairly hot oven for about forty-five minutes. Unmould when cold, and mask over with a well- reduced apricot syrup, flavoured with Kirschwasser liqueur. Serve the timbale with a boat of similar syrup. Bordure Japonaise h la Gelee. Prepare a small Savarin border and bake to a Ught colour. Mask a larger border mould with Maraschino jelly. Coat the baked cake border with liquefied apricot marmalade, when set and cold drop it into the prepared mould. Fill up with Maraschino jelly and place the mould in the ice to set. Unmould care- fully on to a cold dish, and fill the centre with whipped cream, sweetened and mixed with some ground almonds. Decorate with glace cherries and angelica. Apricots a I'Ainbassadrice. 6 to 8 large ripe but firm apricots, i piece vanilla pod, I oz. gelatine, 2 eggs, i tablespoonful Mara- schino, J pint syrup, I pint cream, i gill milk, ^ oz. COLD SWEETS 99 castor sugar, i slice pineapple, and a few ripe cherries. Cut the apricots in halves and remove the stones. Cook them very carefully in the syrup with the vanilla pod ; when done place them on a sieve to drain (the skin may be removed if liked). Boil up the mUk in a stew-pan and whisk in 2 well-beaten yolks of eggs. Reheat long enough to bind the eggs ; add the gelatine, previously melted, and the sugar, then strain into a basin. Whip the cream, and add about half to the custard when cool enough. Cut the pineapple into small dice, stone the cherries, and slice them. Sprinkle over the Maraschino. Mix these with the prepared cream and pour into a flat, fluted, round sandwich mould ; then place on the ice to set. Unmould on to a round dish, range the apricots neatly on top of the shape, and fill the centre with whipped cream. Glaze the apricots with well-reduced syrup, and decorate tastefully with fresh or glace cherries and angelica. Pears a la Princesse. Peel 10 to 12 small pears and stew them whole in a rich syrup ; remove natural stems and replace with strips of angeUca. Dress them on a Genoese border, previously masked with apricot marmalade. Cover the whole with spun sugar and serve with fruit syrup. Greengages in Custard. Prepare a custard by boiling up | pint of mUk, sweeten with I oz. of sugar, and stir in 2 well-beaten eggs. Stir this over the fire for a few moments, then strain. Butter a pie dish, place in enough greengages to well cover the bottom of the dish, sprinkle with castor sugar and a little water, and cook in the oven for ten minutes. Pour over the prepared custard, which should fin the dish, add a grate of nutmeg, and return to the oven. When the custard is set and nicely browned lift out the pie-dish carefully and place it on a flat dish, covered with lace paper or a folded napkin. This dish can be served hot or cold. 100 LUNCHEON AND DINNER SWEETS Fig Bavaroise. Wash I lb. of figs in water, then drain and chop them finely ; put them in a stew-pan with sufficient water to cover them and i oz. of moist sugar, then cook them gently till tender. Beat up in a basin the yolks and whites of 2 eggs, heat in a saucepan, but do not boil, i pint of milk, pour it over the eggs, and add i oz. of castor sugar. Put the mixture in a jug, stand the jug in a saucepan of boiling water, and stir the custard until it thickens. It must not boil or it will curdle. Soak and dissolve J oz. of gelatine, and strain it to the above, also the figs. When th« mixture begins to set pour it into a jelly mould, and leave it in a cool place to set. Turn out the shape and dish up, serve with fruit syrup or vanilla custard separately or poured round the base of the dish. Fig Border. (Boriure de Figues a la Crime.) Put I J lb. figs, cut up small, into a stewing jar, with ij pints water and 3 oz. loaf sugar, a little lemon rind, and J gill cream. Cook in the oven for two hours. Rub this through a sieve (removing the lemon rind), and add to it f oz. of gelatine, previously soaked and dissolved in a little water and strained. As it begins to boil stir in | gill of cream. Have ready a border mould, masked with j elly, and decorated with chopped almonds and pistachios ; fill it with the fig puree and place on the ice to set. Whip a gill of cream and sweeten it with vanilla sugar. Turn out the border on a cold dish and fill the centre with the cream. Poached Eggs. {(Eufs pochis en surprise.) From a stale Genoese or large sponge cake cut the required number of slices, about the size of toast, and stamp out into rounds about 2 in. in diameter. Fry these in clarified butter to a pale golden colour and drain. When cold spread them on one side thickly with whipped cream, sweetened and flavoured with a Russian Jelly (Gel6e a la Russe). Sec page 66. r' "^^yj ^^ "Or^^ '•"TS^/^^ i «#^l^ i 1 '^ 1 ift'^^-J ^■l. i ■ r » ■^'^^..^^j^s^BWB $t "Wikju^^ -HI ibk !r^:' M£