Fruit Cream. — 1 pint of the juice of any fruit, 1 oz. gelatine, f lb. castor sugar, 1 pint cream (or milk)✪ Fruit Cream. Dissolve the gelatine in a very little water. Stew the fruit gently till the juice is extracted, and then strain it and leave till cold. Add the gelatine to the fruit juice, and let it soak for half an hour. Then add the sugar and boil till the syrup looks clear, and stir in gradually the cream (cold). Rinse a mould in cold water and pour in the fruit cream and set it aside to get cold, and turn it out. It makes a prettier but more expensive dish to use a mould with a hollow centre and fill this with whipped cream. For a plain sweet for children use milk instead of cream. Raspberries and strawberries are better not cooked. Fruit Salad. — Make a syrup of sugar and water in the pro- portion of one dessert-spoon of white sugar to half a pint of water, and boil till dissolved. Have ready some oranges peeled, quartered, and cut up, also some bananas sliced, some grapes, and some pine- apple cut up small ; pour the syrup over the fruit whilst it is hot. Add a little lemon juice, and some of the juice of the pineapple squeezed in lemon squeezers✪ Fruit Salad. This salad can be made of any mixture of fruits, and white wine or a liqueur may be added if liked. Fruit Tarts. — These can be made of any fruit, according to directions given for making apple tart, leaving out the spices, and adding more or less sugar according to the acidity of the fruit used. Gingerbread Pudding.— 4 oz. bread-crumbs, 4 oz. suet, 2 oz. flour, i lb. treacle, 1 teaspoon ginger, 1 egg, 1 teaspoon baking powder, 1 oz. chopped candied peel, or the peel of half a lemon grated✪ Gingerbread Pudding. Mix the dry ingredients, then the treacle, and lastly the egg. Put the mixture into a buttered mould, and boil for three and a half hours. Serve with custard sauce. German Pastry. — 3 eggs ; their weight in flour, butter, and io6 SWEETS. castor sugar. Rind of a lemon grated✪ German Pastry. Beat the butter to a cream, mix in the eggs, first the yolks, then the sugar, flour, and beaten whites. Butter two very shallow tins and half fill with the mixture. Bake a light brown. When cold trim the edges, cut in fingers, and put jam between (raspberry or red currant jelly). Serve cold. Ginger Cream. — i pint of milk, | pint of cream, 2 oz. sugar, 2 oz. of gelatine, £ pint water, 3 eggs (yolks only), 3 oz. preserved ginger, 2 tablespoons of ginger syrup✪ Ginger Cream. Put the gelatine and water into a saucepan, and let it dissolve slowly. Boil the milk and sugar, and pour it on to the beaten yolks of the eggs, stir well all the time with a silver fork. Pour the eggs and milk back into the saucepan, and set it over a very gentle heat. Stir vigorously until the custard thickens, and on no account allow it to boil. Pour it again into the basin, and add the dissolved gelatine and the ginger syrup, set it on one side to cool, and stir it now and then. When the custard is nearly cold add the cream, and when it has just begun to set add the chopped ginger, and pour the mixture at once into a mould that has been rinsed in cold water. Set it in a cool place, and turn out when cold.

AI-modernized reading of the original text

Fruit Cream. — 1 pint of the juice of any fruit, 1 oz. gelatine, f lb. castor sugar, 1 pint cream (or milk). Dissolve the gelatine in a very little water. Stew the fruit gently till the juice is extracted, and then strain it and leave till cold. Add the gelatine to the fruit juice, and let it soak for half an hour. Then add the sugar and boil till the syrup looks clear, and stir in gradually the cream (cold). Rinse a mould in cold water and pour in the fruit cream and set it aside to get cold, and turn it out. It makes a prettier but more expensive dish to use a mould with a hollow centre and fill this with whipped cream. For a plain sweet for children use milk instead of cream. Raspberries and strawberries are better not cooked. Fruit Salad. — Make a syrup of sugar and water in the proportion of one dessert-spoon of white sugar to half a pint of water, and boil till dissolved. Have ready some oranges peeled, quartered, and cut up, also some bananas sliced, some grapes, and some pineapple cut up small ; pour the syrup over the fruit whilst it is hot. Add a little lemon juice, and some of the juice of the pineapple squeezed in lemon squeezers. This salad can be made of any mixture of fruits, and white wine or a liqueur may be added if liked. Fruit Tarts. — These can be made of any fruit, according to directions given for making apple tart, leaving out the spices, and adding more or less sugar according to the acidity of the fruit used. Gingerbread Pudding.— 4 oz. bread-crumbs, 4 oz. suet, 2 oz. flour, i lb. treacle, 1 teaspoon ginger, 1 egg, 1 teaspoon baking powder, 1 oz. chopped candied peel, or the peel of half a lemon grated. Mix the dry ingredients, then the treacle, and lastly the egg. Put the mixture into a buttered mould, and boil for three and a half hours. Serve with custard sauce. German Pastry. — 3 eggs ; their weight in flour, butter, and io6 castor sugar. Rind of a lemon grated. Beat the butter to a cream, mix in the eggs, first the yolks, then the sugar, flour, and beaten whites. Butter two very shallow tins and half fill with the mixture. Bake a light brown. When cold trim the edges, cut in fingers, and put jam between (raspberry or red currant jelly). Serve cold. Ginger Cream. — i pint of milk, | pint of cream, 2 oz. sugar, 2 oz. of gelatine, £ pint water, 3 eggs (yolks only), 3 oz. preserved ginger, 2 tablespoons of ginger syrup. Put the gelatine and water into a saucepan, and let it dissolve slowly. Boil the milk and sugar, and pour it on to the beaten yolks of the eggs, stir well all the time with a silver fork. Pour the eggs and milk back into the saucepan, and set it over a very gentle heat. Stir vigorously until the custard thickens, and on no account allow it to boil. Pour it again into the basin, and add the dissolved gelatine and the ginger syrup, set it on one side to cool, and stir it now and then. When the custard is nearly cold add the cream, and when it has just begun to set add the chopped ginger, and pour the mixture at once into a mould that has been rinsed in cold water. Set it in a cool place, and turn out when cold.

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