Banana Puree For Little French Creams A La D'artois

Take four bananas, remove the skins, and pound up the fruit, mix with two tablespoonfuls of pineapple jam, one ounce of castor sugar, and a large wineglass of Maraschino; colour with a few drops of liquid carmine and a little apricot yellow, mix with half a pint of Lemon Jelly (No. 2), made stronger by reducing a pint to half the quantity.

Cream A La Nid Creme A La Nid

Take a nest mould, and line it about a quarter of an inch thick with Lemon Jelly (No. 2), let this set, then fill it up with blancmange prepared as below, and let this remain in a cool place till set. Then dip the mould into hot water, and turn it out on to a dish. Take some blanched and shredded almonds and stick them here and there over the jelly; put a little Royal icing (vol. i.) into a forcing bag with a small plain pipe, and force a little out on to the shreds of almonds. Take some very finely-cut shreds of cocoanut and lemon peel, and arrange it in the form of straws all over the jelly, making it as near as possible like a bird's-nest. Take some small egg moulds, fill them with some of the blancmange, which must be used while slightly warm; set these aside till cold, turn out, and place the eggs on top of the nest. Serve for a sweet for dinner or luncheon, or for any cold collation. The lemon jelly need not be used unless liked, the mould being prepared entirely with the blancmange mixture instead, and if liked it can be coloured.

Blancmange For Cream A La Nid

Boil one pint of new milk or cream with two bayleaves, a piece of cinnamon about an inch long, and three ounces of loaf or castor sugar; let it infuse in the bain-marie for about fifteen minutes, then strain off-and mix it with two and a half ounces of Marshall's Creme de Riz that has first been mixed with a quarter of a pint of cold milk; stir quickly till boiling, then pour into the moulds as directed and serve.

Lilly Pudding Pouding A La Lilly

Take a plain Charlotte mould, line it thinly with Lemon Jelly (No. 2) and ornament it in any pretty design with little stamped-out leaves of Lemon Jelly (No. 2) that has been coloured with a few drops of carmine and allowed to set, little rings of cut angelica, and thinly-cut strips of hard-boiled white of egg, using a little more uncoloured lemon jelly to keep these garnishes in place. When the garnish is set, fill up the mould with the mixture prepared as below, leave it till set, then turn out the pudding on to a silver dish on a paper. Serve for a sweet for dinner or for any cold collation.

Lilly Pudding Mixture

Put into a stewpan half a pint of new milk, one split vanilla pod, and two ounces of castor sugar; just bring this to the boil, then let it infuse in the bain-marie for about fifteen minutes, dissolve in it half an ounce of Marshall's gelatine, mix it on to three raw yolks of eggs, and stir again over the fire till the mixture thickens; then remove the pan from the fire, pass the mixture through the tammy, mix with it three ounces of ratafia biscuits that have been steeped in a wineglassful of brandy and the same of Maraschino, add to it two ounces of cut-up uncrystallised cherries and one and a half gills of stiffly-whipped cream; stir again till beginning to set, and use as directed above.