Miss Cameron's cookery book

Some tapioca boiled to a jelly, some apricot jam. Put a layer of each alternately in a glass dish till full, then cover with whipped cream, and decorate with crystallised cherries. Bulgarian Cream. Take a pint of double cream, whip it to a stiff froth. Add to it 1 glass curacoa, 2 oz. pounded sugar, \ oz. of gelatine whicli has been dissolved in a little hot milk. Mix lightly. Put in a mould, and place in ice till required. Blanc- Mange. Blanch 6 oz. of sweet almonds and 12 bitter almonds. Pound them in a mortar with a spoonful of orange flower *ater, and \ lb. of castor sugar. Put this in a basin, add 1J pint of cold water. Allow it to stand for one hour, then strain it through a sieve into a basin. Mix with it 2 oz. of clarified isinglass. Pour it into a mould. Place in ice till required. Burnt Cream. Half pint double cream, 3 oz. sugar, 1 oz. leaf gelatine. Put the sugar in a saucepan, and burn it, taking care not to let it get black. Bring the cream to the boil and add it to the sugar ; stir over the fire a few minutes, then remove. Melt the gelatine in a tablespoonful of boiling water, and stir into the cream, mixing thoroughly ; pour into a wetted mould, and when firm turn out. Marqua Cream. One pint of cream, 1 quart of milk, 2J oz. of gelatine, S oz. of white sugar, 4 eggs, 1 oz. of crystallised fruit, juice o»f 1 lemon, few drops of vanilla. Soak the gelatine in a cup oS the milk for four hours. Scald the rest of the milk, add th_e sugar and gelatine. Stir over the fire till almost boilings - Strain and divide into two equal portions. Return one t>o the fire and heat quickly. Stir in the beaten yolks. Cook aJLl together for two minutes, and turn out to cool. Whip the cream very stiff and beat the whites of the eggs to a stiff froth. Divide the latter into heaps, and as the yellow gelatine forms, whip in one heap a little at a time. Add the other to the white gelatine alternately with the cream. Season the yellow with vanilla, the white with almond. Arrange the bottom of a tall mould with the cherries, then put a layer of white. Freeze this and lay on some crystallised peaches cut in slices, then a layer of yellow ; freeze again and lay on some cherries, and so on till the mould is full. Lay in ice till firm. Claret Jelly. One pint of claret, 1 small pot of red currant jelly, 5 oz. sugar, 1 lemon, 1 oz. isinglass. Soak the isinglass in half of the claret for two hours, then add the other half with the juice and rind of the lemon, 1 glassful of brandy, and the sugar. Boil all together for ten minutes. Strain and pour into a mould, and put in ice till next day. Serve with whipped cream. Maraschino Jelly. One oz. of gelatine, 6 oz. of castor sugar, \ pint of water, 2 eggs, \ a lemon, \ pint of sherry, 1 gill of maraschino, ] glass of brandy. Soak the gelatine in the water for two hours, then put it into a clean stewpan with the sugar, sherry, lemon, and whites and shells of the eggs. Mix all together. Let it boil up thoroughly. Put aside for three minutes and strain through a flannel bag. Add maraschino and brandy and pour into a mould. Aspic Jelly. One quart of good stock or water, 6 shalots, 2 bay leaves, sprig of thyme, 6 cloves, 1 blade of mace, 4 oz. of gelatine. Put these into a clean saucepan over the range, and stir till the gelatine is quite melted. Whip up the whites of 4 eggs and a spoonful of tarragon vinegar. Mix with the jelly. Stir over the range till it boils. Allow it to boil for five minutes. Take it off, let it stand for five minutes, and strain through a cloth. Rhubarb Huff. A bundle of rhubarb, juice of half a lemon, 1 oz. leaf gelatine, sugar to taste. Stew the rhubarb and sttgar till quite soft, rub through a sieve, flavour with lemon Juice, and return to the fire. When hot, stir in the gelatine