Part 53 (1/2)

1 gill of milk.

1 tablespoonful of castor sugar.

Flavouring to taste.

3 oz. of cake-crumbs.

_Method._--Cream the yolks and white well together with the castor sugar.

Add cream, milk, and flavouring.

Strain this custard into a greased pudding-basin, and steam _very gently_, until firm.

Let it get quite cold; then turn it out.

Cut into slices about one-third of an inch thick.

Stamp into round or fancy shapes.

Egg and cake-crumb them.

Fry in a frying-basket in hot fat.

Serve on a gla.s.s dish, and sprinkle with castor sugar.

Gateau de Cerise.

_Ingredients_--1 lb. of cooking cherries.

lb. of lump sugar.

pint of water.

A few drops of cochineal.

of an ounce-packet of gelatine.

The juice of one lemon.

_Method._--Boil the sugar and water; add the lemon and skim well.

Add the cherries (stoned), and stew for a quarter of an hour.

Melt the gelatine in a little water, and add it to the cherries, with enough cochineal to colour brightly.

Pour the mixture into a border mould.

When set, dip it in hot water for a second or two, and turn on to a gla.s.s dish.

Serve with whipped cream in the centre.

Jaune Mange.

_Ingredients_-- ounce packet of gelatine.

pint of water.

pint of white wine.

Juice of one and a half lemon.