Miss Cameron's cookery book

and thoroughly dissolve it. Pour into a wetted mould, and when cold turn out, and serve with custard or whipped cream. If there is more than a quart of the rhubarb puree more gelatine will be needed; 1 oz. makes a quart mould, and is not convenient for cooking, as it requires no soaking, but can be used at once by dissolving in hot water. Coffee Jelly. SoSoak 1 oz. of Nelson's opaque gelatine in 1 pint of water for 1 hour. Dissolve it in 1 1 pints of strong coffee sweetened to taste. Add the whites of 2 eggs, and whisk it over the fire till it boils. Set it aside for five minutes, and strain it through a jelly bag. Pour it into a mould.. 174 M1HH CAMtiBON'S COOKKBY BOOK. Italian Cream. Half pint of milk, 1 pint of rich cream, sugar to taste, 1 oz. of leaf gelatine, 1 lemon, the yolks of five eggs. Put the cream and the milk in a saucepan with the sugar and the lemon rind, and gelatine ; simmer for five minutes and strain ; add the yolks well beaten, stir over the fire till it thickens, then take it off, add the lemon juice, and whip well. Pour it into a wetted mould, and set in ice till required. Celestine Cream. Embed a plain mould in ice, and line the bottom and sides with fresh strawberries, dipping each in some dissolved gelatine, with which has been mixed 1 glass of maraschino. When the mould is lined, fill it with fruit cream, prepared by recipe given for apricot cream. Chocolate Cream. Quarter lb. Cadbury's grated chocolate, 3 oz. castor sugar, \\ pints of rich cream, 1 oz. gelatine, the yolks of 5 eggs. Wet the chocolate with a little milk, add to it the beaten yolks, the half of the cream and the sugar. Stir well and put it in a jug; set the jug in a saucepan of boiling water on the fire and stir till it thickens, but do not allow to boil or it will curdle. Strain it through a sieve into a basin, stir in the gelatine, previously soaked, and the other half of the cream well whipped. Mix all well and pour into a wetted mould and set it in ice till required. Strawberry Cream. One lb. fresh strawberries, \ pint double cream, a little sugar and lemon juice, f oz. leaf gelatine. Rub the strawberries through a sieve and flavour with sugar and lemon juice to taste. Whip the cream to a stiff froth. Dissolve the gelatine, which does not require soaking, in 2 tablespoon-fuls of boiling water ; add this to the fruit puree and mix well ; quickly stir in the cream and pour into a wetted mould ; when cold turn out.ut. Apple Jelly. Take 1 lb. of good sound apples, peel, core, and cut them into small pieces and put them in a saucepan with 2 oz. of loaf sugar, 1 pint of cold water, the rind of half a lemon grated, and a squeeze of the juice. Put the pan on the fire and stew the apples gently till they are tender, stirring to prevent the fruit sticking to the bottom of the pan. Soak 1 oz. of gelatine in 1 gill of cold water. Dissolve it, and when the apples are reduced to a pulp and look clear take them off the fire and rub them through a sieve with a wooden spoon. Stir the melted gelatine into the apples, and colour with a few drops of cochineal. Wet a mould with cold water, ornament the bottom with preserved cherries, and pour in the apples. Set in ice, and when required turn out and serve with whipped cream. Gooseberry Fool. Stew 1 quart of green gooseberries with a little water till soft. Hub them through a sieve and sweeten to taste. When nearly cold, add £ pint of cream, £ pint of milk, and serve in aglaas dish, or in small glasses. Curds and Cream. Put 3 pints of milk into a basin, with a tablespoonful of castor sugar, a small glassful of brandy, and a tablespoonful of rennet. When the milk is set, take it out with a saucer into an earthen shape, with holes in the bottom to allow the whey to run through. Prepare this about two hours before it is required, and serve with whipped cream.