Mrs. Seely's Cook Book: A Manual of French and American Cookery : with ..

When the pieces of orange are arranged and the sugar has become firm by cooling, just before sending to table fill the inside of the croquante with whipped cream, sugared and flavored with a glass of maraschino and some whole strawberries. Invert on a diah and aerve. GOLD PUDDINQSy CBEAM8, MEBINQUES, AND ICE8 313 Panchonette Crash two cups of red raspberries and cook them with one cup of granulated sugar until they are thick. Add the juice of half a lemon. When thoroughly cooled, stir in four finely crushed lady's fingers. Beat this mixture, a spoonful at a time, into the stiffly beaten whites of four eggs. Line a mould with blanched almonds and fill it with the mixture. Set this mould in a pan of boiling water and bake in the oven for twenty-five minutes. When cool, invert it on a dish and serve with custard sauce. Gooseberry Fool Cut the ends and stems off large, ripe gooseberries and put them in a jar or bowl with a little water and a little moistened sugar. Set the jar or bowl in a saucepan of boiling water and cook the fruit until it is soft enough to mash. Then rub it through a colander, and to every pint of pulp add one pint of milk, or milk and cream mixed. Sweeten it to taste. Gooseberry Fool Top and stalk a quart of green gooseberries and stew them with a little water in an earthen dish till they are plump and tender. Put them through a fine sieve and sweeten the jam to taste and put it in the dish in which you wish to serve it. Whip a quart of thick cream till it is stiff, stir in a wine-glass of brandy and, if you wish, a little nutmeg. Heap the cream upon the jam and serve cold. Another Kind of Foci Another kind of fool may be made by taking a quart of strawberries and raspberries, a pint of each, mashing them, straining them, sweetening them, not cooking the pulp, but beating it with cream, after the manner of strawberry fool. In this the brandy may be omitted. 814 JfJB5. 8KELY"a COOK BOOK Apple Jelly Take a pound of granulated sugar, put it in a porcelain kettle with a pint of cold water, and let it boil till it is a rich syrup. Into this syrup drop as many quarters of apples as the sugar will absorb, adding also the juice of two lemons. Boil until the whole is quite thick, pour into a mould, and set on the ice. Serre piled high and set about with whipped cream. Jelly à la Macédoine Dissolve an ounce and a half of gelatine in one quart of water, add three-quarters of a pound of granulated sugar, and the juice of two lemons. Mix in a saucepan with the whites of two eggs which have been well beaten. Stir over a slow fire until the mixture comes to a boil. As soon as it boils, add a few drops of cold water, skim off the froth, and strain through a wet cloth. When partially cool, add one pint of Sherry. Pack a round jelly mould in a pail of broken ice. Pour in a little jelly, and when that has set add a layer of preaerved fruit, such as peaches, apricots, plums, etc. Then cover with more jelly. Continue until the mould is full, taking care to have each layer of jelly set, and alternating with dififerent kinds of fruit. When ali is well set, — it takes about two hours, — dip the mould in tepid water and invert on a dish. The preserved fruits should be well dried before putting into the jelly, as moisture would prevent the jelly from congealing.