The new century cookery book

1712. Fraises à Gelee (Jellied Strawberries). — Prepare a jelly as directed in recipe No. 1705. Keep it as bright as possible, and colour with a few drops of carmine or spinach greening. Mask a mould with this ; when set fill it gradually with layers of jelly and layers of freshly picked ripe strawberries. See that each layer is set before the next layer of fruit is added. Set in a cool place till firm. Turn out and dish up. 1718. Gelee à la Polonaise. — 1^ pint maraschino jelly (No. 1709), 1 pint milk, \ oz. corn-flour, \ oz. gelatine, 1 oz. sugar, 2 yolks of eggs, % teaspoonful vanilla essence, 1 tablespoonful maraschino. Mix the corn-flour with a little cold milk, boil up the remainder of milk with the sugar, then add the mixed corn-flour and stir while it boils ; soak the gelatine in water and add it to the above, beat up the yolks of eggs and add them also. Allow the eggs to bind, and strain the whole into a basin, then add the flavouring essence and the maraschino. Pour this into a flat mould and let it set on the ice. Unmould and cut the custard into small diamond blocks or cube shapes. Set these in a fancy border mould in layer with the jelly. When the mould is full place it in a cool place to set. Turn out and serve as a cold dinner or luncheon sweet. 1714. Mousseline de Gelee, Napolitaine. — 1 quart wine jelly (No. 1705), 3 whites of eggs, 1 teaspoonful vanilla essence, 1 teaspoonful grated orange-rind, 1 dessertspoonful finely chopped pistachios, a few drops of liquid carmine, and spinach greening. Mask a pint mould or a quart-sized jelly-mould, plain or fancy pattern, with a thin layer of jelly, and place it on the ice. Whisk the whites of eggs to a very stiff froth, then stir in the remainder of the jelly (previously liquefied but not hot). Whisk this on the ice till it commences to set, then divide quickly into three parts ; flavour the first with vanilla and pour into the jelly-mould ; into the next put the grated orange-rind and colour with a few drops of carmine ; this is then poured on the first layer. The last portion is mixed with the pistachios, coloured with a few drops of spinach greening, and poured on the orange mousse. Be careful to see that each layer is set before the next is added. Should the mousse become too firm for working re-heat it gently ; commence whisking again till of the right consistency. 1715. Gelee au Kirsch à la Nansen (Kirsch Jelly, Nansen Style). — Line a three-pint jelly-mould with a thin layer of clear lemonjelly flavoured with kirsch, decorate the sides and bottom with fancifully cut glace fruit, and keep on the ice. Add a small glass I of kirschwasser to 1J pint of lemon-jelly, whisk two whites of eggs to a stiff froth and stir into the jelly ; whisk this over the ice until it commences to get stiff, then add a handful of finely cut glace fruit and fill the prepared mould with this mixture. Place the mould on the ice to set. To serve, immerse the mould in warm water for a moment, wipe it, and turn out quickly on to a cold dish. 1716. Pudding Froid à la St. Cloud. — \ pint strong coffee, 4 eggs, 2 oz. caster sugar, \ gill cream, sponge cakes or Genoise cake, 3 oz. sweet almonds, £ oz. butter, 3 tablespoonfuls apricot marmalade, 2 tablespoonfuls maraschino, angelica, and glace cherries.