Cookery for every household

CUSTAEDS AND CEEAMS 1994. Apricot Cream (Creme d’Abricots) \ pt. apricot puree. | pt. double cream. | oz. sheet gelatine. 2 table-sps. water or syrup from the apricots. 2 oz. castor sugar. Squeeze of lemon juice. A few drops of carmine. Decorations Sweet jelly. Pieces of apricot and pistachio nuts. Prepare the mould, and decorate it with the above decorations (see p. 432). Set this aside until the jelly stiffens. Make the puree by rubbing tinned apricots through a hair sieve. Use a little of the syrup from the tin, so that the puree is not too thick, and measure the half -pint after sieving. Put the puree into a basin, and stand the basin over a saucepan of hot water until the contents are slightly warm. Unless this is done the gelatine will not mix properly with it. Cut the gelatine into pieces with a pair of scissors, and put it into a small saucepan with 2 table-spoonfuls of water or apricot syrup. Stir it over the fire until quite dissolved, strain it into the apricot puree, and mix well. Add the sugar and a squeeze of lemon juice. The quantity of sugar may be regulated according to taste. Whip the cream in a separate basin until quite thick, and then mix it lightly with the other ingredients. Add enough carmine to make the cream of a peachy colour, not too pink, and stir occasionally until beginning to set. Then pour it into the prepared mould, and place in a cool place or on ice until set. When required, turn out on a glass or silver dish, and put a border of chopped jelly round. Notes. — This is an example of a fruit cream, and other fruit creams can be made in the same way. If fresh apricots are used, they must be stewed first in a little water. Sufficient for 5 or 6 persons. Probable cost. Is. 3d. 1995. Apricot Mousse \ oz. gelatine. 1 gill double cream. 2 whites of eggs. | pt. apricot puree. 2 or 3 drops essence of almonds. £ gill syrup from apricots Prepare the apricot puree by rubbing some tinned apricots through a fine sieve along with some of the syrup. Then dissolve the gelatine in about b gill of the syrup, strain it into the puree and mix well. Now whip the cream and beat the whites of eggs to a stiff froth, mix all together very lightly, flavour with essence of almonds, and make the mousse peach-coloured with two or three drops of carmine. Stir occasionally until setting, and then pour into a glass bowl. Sufficient for 4 or 5 persons. Probable cost, Is. 1996. Apple Cream (Crème de Pommes) Make in the same way as Apricot Cream, using a purie of cooked apples instead of the puree of apricots. 1997. Banana Cream (CrSme de Bananes) 5 or 6 bananas. I pt. custard. | oz. gelatine, i gill water, i gill double cream. 1 dessert-sp. brandy or liqueur. Yellow colouring. Sugar.