Cookery for every household

Notes. — Another way of moulding this mixture is to colour half of it pink, leaving the other half its natural colour, and to set them in layers in the mould. One layer should set before pouring in another. Or, the mixture may be set in a border mould, and when turned out the centre filled with whipped cream. Or, again, the mixture may be set in little dariole moulds, and when turned out, a little whipped and sweetened cream forced out of a forcing bag on the top of each in the form of a rose, and then lightly sprinkled with chopped pistachio nuts or a few crystallised rose petals. Suitable for 4 or 5 persons. Probable cost, 8 d. or 9d. 1971. Banana Sponge 4 or 5 bananas. I 1 gill cream. \ pt. lemon jelly. I Apricot yellow. Choose nice ripe bananas, peel them, cut them in small pieces and rub them through a sieve. Take \ pint lemon or other clear jelly, which is just beginning to set, mix it with the banana pulp. Whip them together with a wire whisk until white and frothy. .Then mix in the cream, which has been whipped and sweetened. Whisk again until quite light, colour with a little apricot yellow, and pile up on a glass dish. Note. — If preferred, the whipped cream may be kept separate and squeezed out of a forcing bag to decorate the sponge. Sufficient for 4 or 5 persons. Probable cost. Is. to Is. 2d. 1972. Cherry Mould or Jelly (Moule aux Cerises) 1 lb. cherries. 3 gills of water. | oz. leaf gelatine. The juice of £ lemon. J lb. sugar. A few drops of carmine. 1 gill of double cream. Sugar and flavouring. Wash and pick the cherries, then cut them in two and remove the stones. Put them into a lined saucepan with the sugar, lemon juice, and water, and stew them gently until quite tender. Then strain the juice from the cherries and measure it ; if not 3 gills, make up the quantity with water. Return this juice to the saucepan, and add to it the gelatine cut in small pieces, and a little carmine. Stir over the fire until the gelatine is quite dissolved. Put the cherries into a border mould that has been rinsed out with cold water, and strain the liquid over them. Set aside until firm, then turn out and pile whipped and flavoured cream in the centre. Note. — The stones of the cherries may be broken and the kernels blanched and added to the mixture. The gateau may be further decorated by putting some fresh cherries and leaves of angelica round the cream. Sufficient for 4 or 5 persons. Probable cost, Is. 1973. Coffee Jelly (Getee au Cate) J pt. strong coffee. | oz. gelatine. 1 oz. sugar. 3 or 4 drops of vanilla. For the Centre. 1 gill double cream. Sugar and flavouring. A few pieces preserved cherry and angelica. The coffee should be strong and clear. Put it into a lined saucepan with the sugar and gelatine, and dissolve slowly over the fire. Then strain into a basin, add the vanilla, and cool slightly. Rinse out a border mould with cold water, and fill it with Coffee Jelly the coffee jelly. Set aside until firm, and turn out when wanted. For the centre, whip the cream with a fork until thick, and sweeten and flavour to taste. Pile this in the centre of the coffee jelly, and decorate with a few pieces of preserved fruits. Sufficient for 3 or 4 persons. Probable cost, 8 d. to lOd. 1974. Fig Mould or Jelly | lb. figs. I 1 pt. packet lemon or J pt. water. I wine jelly.