Cookery for every household

Sufficient for 5 or 6 persons. Probable cost, 2s. 6 d. 2045. Charlotte a la Béatrice Finger biscuits. 1 gill milk. 2 oz. chocolate. 1 table-sp. sugar. 2 yolks of eggs. I oz. gelatine. 2 table-sps. water. 1 gill cream. 1 table-sp. liqueur. Apricot sauce. 1 table-sp. chopped pistachio nuts. Take a plain souffle tin, put a round of oiled paper at the bottom, line the sides with trimmed finger biscuits. To Prepare the Mixture for Filling. — Grate the chocolate and dissolve it in the milk. Mix the yolks of eggs and sugar in a basin, and pour the hot chocolate gradually on to them. Strain back into the saucepan, and stir the mixture carefully over the fire to cook the yolks of eggs, but without letting it boil. When ready, pour into a cold basin, add the gelatine dissolved in the water, and flavour with liqueur or any other flavouring preferred. Whip the cream, and stir it in lightly at the last. Fill up the lined mould, and set aside until cold. When required, turn out, mask with the following sauce, and sprinkle with a few chopped pistachio nuts. Sauce. h pt. apricot puree. 1 table-sp. sugar. 1 dessert-sp. arrowroot. Flavouring. 2 or 3 drops carmine. To Make the Sauce. — Use tinned apricots, and rub sufficient through a hair sieve to make pint of puree. Use some of the syrup along with the fruit, as the puree must not be too thick. Put this puree into a saucepan, and add to it the arrowroot broken with a little of the syrup. Stir over the fire until boiling, and cook 5 minutes. Add the sugar, colouring, and flavouring the same as in pudding mixture. Use when cold. Sufficient for 4 or 5 persons. Probable cost, Is. 8 d. 2046. Charlotte a la Malakoff C or 7 finger biscuits. 1 lb. ground almonds. 2 oz. castor sugar. 2 oz. butter. A little kirsch or rum. i pt. double cream. Vanilla. Take a plain souffle or charlotte mould, IJ-pint size, place a round of greased paper at the bottom, and line the sides with finger biscuits in the same way as for Charlotte Russe (Recipe 2002). To Prepare the Filling. — Put the almonds into a mortar and pound them well with the sugar, a few drops of vanilla, and a little kirsch or rum. Add the butter, slightly warmed, but not melted. and pound well until a nice creamy mixture is formed. Put this into a basin, whip the cream, and add it to the almond mixture, reserving a little for decoration. Mix very lightly, and fill up the prepared mould. Set on ice until firm and required for use. The setting of the cream depends on the stiffening of the butter, and ice is a necessity. When ready, turn out and decorate the top with the remainder of the cream, sweetened and flavoured and put through a forcing bag. Sufficient for 7 or 8 persons. Probable cost, 2s. 2d. 2047. Caramel Chestnuts in Cases 6 oz. prepared chestnuts. 1 gill milk. 2 oz. cake-crumbs. 2 oz. castor sugar. 1 table-sp. brandy or liqueur. 1 table-sp. cream. A little rice flour. 6 oz. loaf sugar. J gill water. 1 tea-sp. lemon juice. Pistachio nuts.