The new century cookery book

Heat up the apricot pulp and add enough sugar to sweeten, also the thin rind of half the lemon and a teaspoonful of its juice. Dissolve the gelatine and add half its quantity, and strain into a basin. Boil up the milk, add sugar to sweeten and the remainder of gelatine (strained), flavour with almond essence. Whip the cream and stir half into the milk and the other into the apricot preparation. Pour into separate moulds, and put on the ice to set. These creams must be respectively of a nice yellow tint and white tint. A few drops of liquid saffron may be added to the apricot cream if found necessary. Mask two plain charlotte moulds (pint size) with a coating of maraschino jelly, decorate the bottom and sides tastefully with slices of cherries (not too thin) and slices of blanched almonds. Cut out by means of a spoon or knife small pieces, of even shape, of the white and yellow cream ; place a layer of each alternately into the mould and here and there halves of cherries ; pour some jelly between each layer, allowing each to set before another is added. Proceed thus until the moulds are filled. Keep on the ice till firm, then unmould, dish up, and garnish with small finger biscuits glazed with pink and white maraschino icing. 1698. Creme à l'Orange (Orange Cream). — Mask a jellymould with lemon or wine-jelly, decorate it with glace cherries and angelica, prepare a vanilla cream (No. 1680). Add to it the juice and the finely grated rind of an orange, also a little well reduced apricot marmalade. Fill up the mould and place on the ice to set. 1699. Crème de Groseille verte (Gooseberry Cream). — Proceed as above, but substitute the orange with half a gill of gooseberry puree and a little lemon-juice. Add a few drops of spinach greening and mould. A little more gelatine (1 or 2 extra leaves) should be added during the hot weather to all creams &c. in which gelatine is used. 1700. Gooseberry Fool. — 1 quart unripe gooseberries, \ lb. loaf sugar, 1 pint cream. Remove the stalks from the gooseberries, put the fruit in a clean stewpan with the sugar and about half a pint of water, and let the fruit boil gently for half an hour. Rub through a fine sieve and keep the pulp obtained on the ice. Add a little more sugar if needed. Whip the cream and mix with the fruit pulp a few minutes before serving. Fill up some little ice glasses, or serve in a glass or silver dish ; hand some fancy biscuits or sponge fingers at the same time. If liked, the mixture can be partly frozen. 1701. Canary Cream. — H pint milk, 4 oz. loaf sugar, 1 lemon, f oz. leaf gelatine, 6 yolks of eggs. Boil the milk, add the sugar and the thin rind of the lemon. Dissolve the gelatine in a little warm milk, and add it to the above. Beat up the yolks of eggs, add the strained juice of half the lemon. Stir into the stewpan containing the milk &c., put it on the fire and stir until it becomes thick (it must not boil). Strain into a wetted mould. Place it on the ice or in a very cool place to set. Turn out when set and serve with fruit compote or jam. 1702. Chocolate Mould. — 8 oz. of chocolate, 8 oz. patent cornflour, 1 quart of milk, 2 oz. sugar, vanilla.