Syrup For Rowanberry Jelly

Take four ounces of the best loaf-sugar, the finely-cut peel of one lemon, a piece of stick cinnamon (about two inches long), and one and a half gills of water; boil to a quarter of a pint, then strain through muslin and use.

Plum Jelly Puree De Prunes

Put one pound of ripe plums into a stewpan with half a pound of loaf sugar, one pint of water, the juice of one lemon, and cook for about eight minutes; dissolve in it three-quarters of an ounce of Marshall's gelatine, add a few drops of carmine, a wineglass of Kirsch or Noyeau syrup, and rub through the tammy; pour the mixture into any plain or fancy jelly mould, and let it set. When required, turn it out and garnish with little piles of Snow cream (vol. i.), sprinkle a little red-coloured sugar on the top of the cream, and serve for dinner or luncheon.

Almond Custard Creme D'amandes

Put half a pound of Valencia almonds in cold water and bring to the boil, then strain and rinse them in cold water, and rub them in a cloth to take off the skins; pound the almonds in a mortar till smooth, then add half a pound of castor sugar, three tablespoonfuls of orange-flower water, and three whole raw eggs; mix into a smooth paste, add a quarter of a pound of desiccated cocoanut and a quarter of an ounce of Cowan's Baking Powder, and mix with three-quarters of a pint of new milk; then put the whole into a buttered pie-dish, and bake for about forty minutes. When cooked put aside till cold, then turn out on to a glass dish, smooth over with a palette-knife, and cover the top with stiffly-whipped cream; ornament the top of this in any pretty design with the same cream, using a forcing bag with a large rose pipe for the purpose, and serve for a sweet.

Little Creams Of Vanilla And Pineapple - Petites Bavaroises Vanilles Aux Ananas

Put two and a half gills of new milk info a stewpan with a split pod of vanilla and three ounces of castor or loaf sugar; bring to the boil, and then let the pod infuse for about ten minutes; then mix in half an ounce of Marshall's Leaf Gelatine; put three raw yolks of eggs into a basin and mix them with a wooden spoon, stir the milk on to this, then pour the mixture into the stewpan again, and stir it over the lire till it thickens, but do not let it boil; add a few drops of Marshall's Liquid Carmine, tammy it, and put it aside till somewhat cool. Prepare another Bavaroise mixture with the same amount of sugar, eggs, gelatine, and rather better than a half-pint of milk. When it is cool, mix with it six or eight drops of saffron yellow, eight drops of essence of pineapple, and a wineglass of pineapple syrup, a tablespoonful of brandy, and a salt-spoonful of vanilla essence; when the mixtures are quite cool, add to each portion a half-pint of stiffly-whipped cream, and mix well together; take some little moulds, holding about a quarter of a pint or less each, line each with well-flavoured Lemon Jelly (No. 2), and colour that which is used for the lining of the top of the mould with a few drops of liquid carmine. Then pour the mixtures in alternate layers of pink and yellow, letting the first layer partly set before adding the other, and so on until the moulds are full; leave till set, and turn out the bavaroise and dish up on a dish-paper. Serve for a dinner or luncheon sweet, or for any cold collation. The above quantity is sufficient to fill about twelve little moulds.