Take care it does not burn. Add a little lemon flavoring, and place the apple in the centre of a dish, arranging thickly and tastefully round it neatly cut pieces of the carefully fried bread. If it is desired to make this dish very nice, each piece of fried bread may be dipped in peach jam. Rhubarb Charlotte may be made in the same manner. The rhubarb must be boiled and stirred until a good deal of the watery portion has evaporated, and then sugar, half a pound to one pound of fruit, being added, it should be allowed to boil until it is thick. 765. Charlotte Russe—lIngredients— 4 an oz. of isinglass, 1 pt. of milk, sugar and vanilla to taste, I pt. of cream, Savoy biscuits, a few ratafias✪ Charlotte Russe, Dissolve the isinglass in the milk ; whip the cream to a strong froth, and when the isinglass and milk have cooled and become a little thick, add it to them, pouring the cream with force into the bowl, whipping it all the time. Grease a mould (which must be scrupulously clean) and place Savoy biscuits in each flute; sprinkle a few ratafias at the top, and when nearly cold pour in the mixture. Serve with preserved peaches. 766. Orange Fooi—Ingredients—Juice of 3 Seville oranges, 2 well beaten eggs, 14 pt. of cream, a little nutmeg and cinnamon, white sugar to taste✪ Orange Fooi. Mix the orange juice with the eggs, cream and spices. Sweeten to taste. The orange juice must be carefully strained. Set the whole over a slow fire, and stir it until it becomes about the thickness of melted butter; it must on no account be allowed to boil ; then pour into a dish for eating cold. 767. Gooseberry Foo!—Ingredients—1 qt. of gooseberries, water, sugar, I qt. of cream, macaroons or ratafias✪ Gooseberry Foo!. Pick one quart of quite young gooseberries, and put them into a jar with a very little water and plenty of sugar; put the jar into a saucepan of boiling water till the fruit is quite tender, then beat it through a cullender, and add gradually one quart of cream with sufficient sugar to sweeten; garnish the dish with macaroons or ratafias. 768, Fiummery (1)—Ingredients—1 oz. bitter almonds, I oz. of sweet, a little rose water, 1 pt. jelly stock, sugar to taste, 1 pt. thick cream. ~ Blanch, and then throw into cold water, the almonds; take = ; 2 ess St eel = i — 218 THE Dominion Cook Book. ~ them out and beat them in a marble mortar, with a little rose water, to keep them from oiling, and put them into the jelly stock. Sweeten with white sugar ; when it boils strain it through a piece of muslin, and when a little cold put it into the cream, stirring often till thick and cold. _ Wet moulds in cold water, pour in the flummery and let them stand six hours before turned out; if made stiff wet the moulds, and it will turn out without putting them into warm water, which destroys their brightness. 769. Flummery (2)—Ingredients—3 large handfuls of small white oatmeal, 1 large spoonful of white sugar, 2 large spoonfuls of orange flower water. Put three large handfuls of very small white oatmeal to steep a day and night in cold water ; then pour it off clear, and add as much more water, and let it stand the same time. Strain it through a fine hair-sieve, and boil it till it is as thick as hasty- pudding ; stirring it well all the time. When first strained, put to it the white sugar, and flower water. Pour it into shallow dishes ; and serve to eat with milk, or cream and sugar. It is very good. 770. Rice Flummery-— Ingredients—1 pt. of milk a small piece of lemon peel and cinnamon, rice, flour, sugar to taste✪ Flummery (1), a dessertspoon- ful of peach water or a bitter almond beaten.

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Take care it does not burn. Add a little lemon flavoring, and place the apple in the centre of a dish, arranging thickly and tastefully round it neatly cut pieces of the carefully fried bread. If it is desired to make this dish very nice, each piece of fried bread may be dipped in peach jam. Rhubarb Charlotte may be made in the same manner. The rhubarb must be boiled and stirred until a good deal of the watery portion has evaporated, and then sugar, half a pound to one pound of fruit, being added, it should be allowed to boil until it is thick. 765. Charlotte Russe—lIngredients— 4 an oz. of isinglass, 1 pt. of milk, sugar and vanilla to taste, I pt. of cream, Savoy biscuits, a few ratafias, Dissolve the isinglass in the milk ; whip the cream to a strong froth, and when the isinglass and milk have cooled and become a little thick, add it to them, pouring the cream with force into the bowl, whipping it all the time. Grease a mould (which must be scrupulously clean) and place Savoy biscuits in each flute; sprinkle a few ratafias at the top, and when nearly cold pour in the mixture. Serve with preserved peaches. 766. Orange Fooi—Ingredients—Juice of 3 Seville oranges, 2 well beaten eggs, 14 pt. of cream, a little nutmeg and cinnamon, white sugar to taste. Mix the orange juice with the eggs, cream and spices. Sweeten to taste. The orange juice must be carefully strained. Set the whole over a slow fire, and stir it until it becomes about the thickness of melted butter; it must on no account be allowed to boil ; then pour into a dish for eating cold. 767. Gooseberry Foo!—Ingredients—1 qt. of gooseberries, water, sugar, I qt. of cream, macaroons or ratafias. Pick one quart of quite young gooseberries, and put them into a jar with a very little water and plenty of sugar; put the jar into a saucepan of boiling water till the fruit is quite tender, then beat it through a cullender, and add gradually one quart of cream with sufficient sugar to sweeten; garnish the dish with macaroons or ratafias. 768, Fiummery (1)—Ingredients—1 oz. bitter almonds, I oz. of sweet, a little rose water, 1 pt. jelly stock, sugar to taste, 1 pt. thick cream. ~ Blanch, and then throw into cold water, the almonds; take = ; 2 ess St eel = i — 218 THE Dominion Cook Book. ~ them out and beat them in a marble mortar, with a little rose water, to keep them from oiling, and put them into the jelly stock. Sweeten with white sugar ; when it boils strain it through a piece of muslin, and when a little cold put it into the cream, stirring often till thick and cold. _ Wet moulds in cold water, pour in the flummery and let them stand six hours before turned out; if made stiff wet the moulds, and it will turn out without putting them into warm water, which destroys their brightness. 769. Flummery (2)—Ingredients—3 large handfuls of small white oatmeal, 1 large spoonful of white sugar, 2 large spoonfuls of orange flower water. Put three large handfuls of very small white oatmeal to steep a day and night in cold water ; then pour it off clear, and add as much more water, and let it stand the same time. Strain it through a fine hair-sieve, and boil it till it is as thick as hasty- pudding ; stirring it well all the time. When first strained, put to it the white sugar, and flower water. Pour it into shallow dishes ; and serve to eat with milk, or cream and sugar. It is very good. 770. Rice Flummery-— Ingredients—1 pt. of milk a small piece of lemon peel and cinnamon, rice, flour, sugar to taste, a dessertspoon- ful of peach water or a bitter almond beaten.

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