The new century cookery book

Melt the chocolate in one pint of milk, mix the corn-flour smoothly in the other pint of milk ; add the melted chocolate and sugar, and boil for ten minutes, always stirring. Flavour with a few drops of vanilla essence. Rinse mould with cold water, and pour in the mixture. Turn out when set, and decorate the dish with whipped cream. 1703. Coburg Trifle. — Cut half a dozen sponge cakes into slices, spread them with raspberry or apricot jam, and place them together like sandwiches. Arrange them neatly in a glass dish, pour over one glass of good sherry or Marsala, and let them soak for about ten minutes. Cover the whole with macaroons, which should be arranged in the form of a pyramid ; pour over a gill of rich custard, and garnish with halves of glace cherries. Whisk half a pint of cream till stiff, and cover the whole with it by means of a forcing-bag, decorate tastefully with peeled and shredded sweet almonds, angelica, and cherries. The dish is then ready for serving. 1704. Banana Blanc-Mange. — 1 quart milk, 2 oz. cornflour, 2 oz. sugar, 2 bananas, -g teaspoonful vanilla essence, 2 yolks of eggs. _ ‘ Boil up the milk, add the sugar, wet the corn-flour with a little cold milk, and stir into the boiling milk. Stir over the fire until it thickens, and add the yolks of egg and flavouring essence. Let the eggs bind and set aside to cool. Peel the bananas and cut them into thin slices ; mix with the above, and fill into one or two wetted moulds ; put on the ice to set. When ready immerse the mould in tepid water, turn on to a dish, and serve with a cold fruit syrup. 1705. Gelee au Vin (Wine Jelly). — 2 quarts water, f pint -white wine or sherry, 6 oz. best gelatine, 2 oranges, 3 lemons, 1 oz. coriander seed, i lb. loaf sugar, 2 whites of eggs. Put the water, sugar, the rinds of oranges and lemons, thinly peeled, into a stewpan, and allow it to boil up. Add the juice of the fruit, wine, and coriander seed ; allow the syrup to cool a little. Whisk the whites of eggs and shells, and stir into the syrup ; then add the gelatine, which has been already soaked in cold water and well strained, and stir over the fire until it boils ; allow it to simmer until the gelatine is melted, then pass through a jelly-bag or fine cloth (previously rinsed in boiling water). Strain two or three times until quite clear. Pour into moulds and set to cool. When set, immerse in tepid water, turn out on a dish, and serve- 1706. Gelee an Punch {Punch Jelly). — i lb. loaf sugar, 2 lemons, 1^ oz. best French gelatine, a wineglassful of kirsch, a wineglassful of rum, a wineglassful of sherry, ^ inch cinnamon, 1 egg, 20 coriander seeds, 1 gill of cream, \ oz. caster sugar. Put the sugar in a copper stewpan, add a pint of water, and boil to a syrup ; add the thinly peeled rind of the lemons, and the gelatine previously soaked ; when the latter is dissolved, put in the liqueur and wine, cinnamon and coriander seeds; also the juice of the lemons. Bring it again to a boil, let it cool a little. Beat up the white and shell of one egg, stir in, bring slowly to a boil ; strain through a jelly-bag, and pour in a mould to set. When turned out, fill the centre of the jelly with whipped cream, sweeten with caster sugar, and serve.