The white ribbon cook book

Boil milk, chocolate and sugar together a few minutes, after first dissolving the chocolate and rubbing it smooth in a little of the milk. Then add the gelatine and 10 drops of vanilla. Stir well and remove from the fire in about 5 minutes. When lukewarm pour through a strainer into moulds that have been previously dipped into a bath of cold water. Russian Cream — Jelly. — To 1 package Cox's gelatine add 1 pint cold water. When dissolved add 1 pint hot water, 2 cups sugar, juice of 6 lemons. Stir slowly until well dissolved, then strain into moulds. Cream. — Cover 1 package gelatine with cold water. When dissolved add 1 cup new milk, 1 cup sugar; heat to boiling point, stirring frequently, then set away to cool. Whip 1 quart of Pastry. 207 thick cream until light, beat the whites of 6 eggs, and add both to the mixture; when cool flavor with vanilla. Place the jelly in the bottom of the moulds, and when stiff and cold add the cream; turn out of mould and serve in slices. Flummery — Three large handfuls of small white oatmeal, 1 large spoonful of white sugar, 2 large spoonfuls of orange-flower water. Put 3 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 be 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. Isinglass Blanc Mange — One oz. isinglass, 1 qt. water, whites of 4 eggs, 2 spoonfuls rice water, sugar to taste, 2 oz. sweet and 1 oz. bitter almonds. Boil the isinglass in the water till it is reduced to a pint; then add the whites of the eggs with the rice water to prevent the eggs poaching, and sugar to taste; run through the jelly-bag; then add the almonds; give them a scald in the jelly, and pour them through a hair-sieve; put in a china bowl; the next day turn it out, and stick it all over with almonds, blanched and cut lengthwise. Garnish with green leaves or flowers. Orange Fool — Juice of 3 Seville oranges, 9 well-beaten eggs, ^ pint 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 208 White Ribbon Cook Book, 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. Gooseberry Fool — One quart gooseberries, water, sugar, 1 quart cream. Pick 1 quart of quite young gooseberries, and put them into a jar with a very little water and plenty of sugar; put the jar in a saucepan of boiling water till the fruit be quite tender, then beat it through a colander, and add gradually 1 quart of cream with sufficient sugar to sweeten. Stewed Apples and Rice — Some good baking apples, syrup, 1 lb. sugar to 1 pint water, lemon peel, jam, some well-boiled rice.