Cream A La Meque Creme A La Meque

Take one pint of stiffly-whipped cream, mix with it three ounces of castor sugar, a saltspoonful of vanilla essence, and a tablespoonful of Maraschino liqueur. Have one pound of fresh, raw, ripe strawberries, cut into small square pieces, and sprinkled over with a little liqueur; stir these into the cream and dish up in a pile in the centre of the dish; pour round the base some Banana puree (see recipe), garnish with little meringues that have been made about the size of a walnut and baked a nice fawn colour, sprinkle on the cream some finely-shredded blanched pistachio nuts, and serve for a sweet for dinner or luncheon or any cold collation.

Cream A La Vincent Creme A La Vincent

Put into a stewpan half a pint of milk, three bayleaves, three ounces of castor sugar, as much ground ginger as will cover a threepenny-piece; bring to the boil, and dissolve in it half an ounce of Marshall's gelatine; stir in by degrees three raw yolks of eggs, and stir over the fire till it thickens, but do not let it boil; rub it through a tammy, and set aside till cold; then mix with it a wineglassful of sherry, a tablespoonful of orange-flower water, a wineglassful of Maraschino or Noyeau liqueur or syrup, and half a pint of stiffly-whipped cream. Take a fancy jelly mould, set it in a basin on ice, and line it a quarter of an inch thick with lemon jelly that is coloured with a few drops of carmine, and garnished with a little silver leaf; when this is set pour in the prepared mixture and leave again till set, and turn out on to a fancy dish-paper, and serve for dinner, luncheon, ball suppers, or any cold collation.

Little French Creams A La D'artois Petites Bararoises A La D'artois

Take some small fancy jelly moulds, set them in some crushed ice, and then line them with Lemon Jelly (No. 2); let the jelly set, then line each mould with a different coloured Bavaroise mixture, as below, in thickness of about a quarter of an inch, and then fill the moulds up entirely with a puree of bananas, as below. Leave till set, then turn out and dish up on a paper, arranging in alternate colours round the dish. Use for dinner, etc.

Bavaroise For Little French Creams A La D'artois

Take two gills of new milk, put it into a stewpan with two ounces of castor sugar, and the split pod of vanilla; bring to the boil, let it infuse for a quarter of an hour in the bain-marie, remove the pod, which can be used again, add a quarter of an ounce of Marshall's gelatine, and mix the milk on to two raw yolks of eggs; return to the stewpan, and stir in the bain-marie till the mixture thickens, then tammy, and when somewhat cool, flavour with a wineglass of Maraschino liqueur and a quarter-pint of stiffly-whipped cream; divide into three parts, colour one with a few drops of Marshall's Liquid Carmine and one with Marshall's Sap Green, and leave one part white; then line the moulds as described above.