Mrs. Maclurcan's cookery book

Mode. — Slice the bananas and place them in layers in a glass dish with savoy sponge biscuits split in two, pour over them the milk boiled and thickened with the cornflour to the consistency of thick custard, add to it the beaten yolk of the egg, sugar to taste, and a few drops of vanilla ; let it stand until cold and ready to serve, then place on the top some whipped cream or beaten white of egg sweetened with sugar, 641— TUTTI FRUITTI CREAM. 1 pt. lemon jelly 1 glass maraschino 1 pt. mixed fruit — pine- 1 pt. milk apple, pawpaw, passion- J oz. leaf gelatine fruit, apple, banana ^ cupful of sugar. Mode. — Wet the moulds, put them in ice and keep putting a little jelly around the edges until it is cased. Cut up the fruit into very small pieces ; boil the milk with the maraschino, sugar and gelatine, allow it to get cool but not set ; now fill up the centre of four moulds with the fruit mixed with the milk, cover them with ice and coarse salt mixed together for two hours ; dip the moulds quickly into warm water, then turn out on iced dishes. Jellies and Creams. 642— PINEAPPLE JELLY. 1 pt. lemon jelly 1 cupful Skinner's pine- 1 glass sherry apple pulp Slices pineapple. Mode. — Pound the pulp with a little sugar until very tine beat the jelly with a whisk until it has a creamy appearance ; add to it the pineapple pulp, continue to stir with the whisk until it begins to set, then pour in wetted moulds which may be decorated with pieces of pineapple. Keep on the ice for one or two hours, turn out and serve. 643— PINEAPPLE JELLY (Another way). Take two pineapples, slice, pound them in a mortar, add six ounces sugar and half a pint of water ; boil the whole for a quarter of an hour, then strain ; add the juice of a lemon and a pint of clarified jelly, make with two ounces gelatine, pour into a mould and when set turn it out by dipping the mould in warm water. Pieces of pineapple may be put in the jelly. 644— LEMON CREAM. IJ pts. of milk Glass sherry 2 tablespoonfuls of sugar 1 liqueur glass curacoa 1 oz. leaf gelatine 4 yolks of eggs. 1 lemon. Mode. — Pare the rind of the lemon very finely, taking great care not to allow any of the white of the lemon to go in, put it in a saucepan with the milk and boil for five or ten minutes ; remove the rind of the lemon. Beat up the yolks of the eggs with the sugar, lemon juice, sherry and curacoa. Put the gelatine in the milk, boil up and stir until it is quite dissolved, then add the eggs, etc. Stand aside to get cold, beat up the whites of the eggs to a stiff froth, stir them in with the rest, pour into the moulds and set on ice. Jellies and Creams. 645— ORANGE MOULD. 6 oranges 1 pt. orange jelly. Mode.— Fill the mould about half full of jelly, when nearly set lay around the quarters of oranges very neatly, then pour on a little more jelly, allow that to set, then put in another layer of orange quarters, and fill up with jelly ; when quite set turn out and serve. Mandarin oranges are the best for this, and when they are peeled be very careful to remove every scrap of white skin. 646— ORANGE JELLY.