Compote Of Melon A La Crenie Compote De Melon A La Creme

Remove the peel and pips from a ripe melon and cut it in slices about a quarter of an inch thick, put it in a dish or pan and sprinkle it with preserved ginger that is cut in little dice shapes; prepare a syrup to pour over the fruit by putting six ounces of loaf-sugar to boil with three-quarters of a pint of water, half an ounce of ginger, and a little piece of cinnamon about two inches long; let this reduce to half the quantity, strain it over the melon, and then put aside on ice till thoroughly cold; dish up in the form of a circle, and fill up the centre with stiffly-whipped and sweetened cream (see 'Cream for Garnishing'), pour the remaining syrup round the dish, and serve for a sweet for luncheon or dinner, or for a cold collation.

Chartreuse Of Peaches A La Royal Chartreuse De Peches A La Royale

Take some peeled raw ripe peaches (or tinned) and cut them in thin slices, colour half these lightly where the stone was removed with sap green and half with liquid carmine, using the cork of the bottle to dot the colours on, set the colouring with a little Lemon Jelly (No. 2). Thinly line a plain Charlotte mould with Lemon Jelly (No. 2), arrange the slices of peach inside it, red and green alternately; when the mould is quite covered with the slices, set with a little more jelly to keep the fruit in place. Prepare a Bavaroise mixture as for ' Almond Charlotte a la Beatrice,' fill up the mould with it and let it set; turn out the Chartreuse on a dish on a paper, and serve for a dinner or luncheon sweet or for any cold collation.

Chestnut Cream Cream Aux Marrons

Take for ten to twelve persons two pounds of sound chestnuts that have been weighed after being shelled and skinned; then put them into a stewpan with a pint of cream, a gill and a half of milk, a tablespoonful of brandy, a few drops of essence of vanilla, four tablespoonfuls of orange-flower water, four ounces of castor sugar, and two ounces of fresh butter; cover over the pan with the lid, place it in a bain-marie in the oven, and let the nuts cook till tender and almost dry, which will take about one and a half hours; then rub them through a fine wire sieve, mix with a largo wineglassful of Maraschino and the same of brandy, half a pint of stiffly-whipped cream, and a few drops of carmine; mix into a nice smooth, light paste, dish up in a pile on a glass or silver dish, garnish with finely-shredded pistachio nuts and with plain or coloured whipped cream, and serve for a sweet for dinner or luncheon, or with meringues, or for filling pastry. To shell the nuts, cut off the tops and put them on a baking-tin in the oven for about twenty minutes.

Vanilla Cream In Little Cases Creme Vanille En Petites Caisses

Whip stiffly half a pint of double cream, mix it with four ounces of castor sugar and a teaspoonful of essence of vanilla, put into little stiff-edged paper cases by means of a forcing bag and large rose pipe, ornament them with sharp-pointed pieces (about two inches in length) of cut angelica and strips of dried cherries, place them in the ice-cave or on a tin on ice for about half an hour, dish them up on a paper or napkin, and serve for a sweet for luncheon or dinner, or use for garnishing fancy cakes or handing with them.