Part 67 (1/2)

_Ingredients_-- pint of sweet jelly.

1 pint of milk.

oz. of gelatine.

2 sponge cakes.

2 oz. of ratafias.

1 whole egg, and 4 yolks.

2 oz. of sugar.

A little flavouring essence.

_Method._--Soak the gelatine in a little milk.

Break the sponge cakes and ratafias, and put them into a basin.

Boil the milk with the sugar.

Beat the eggs, and pour the milk on them.

Strain it into a jug, and put it to stand in a saucepan of boiling water, and stir until the custard coats the spoon.

Then melt the gelatine, add it to the custard, and pour it at once over the cakes.

While the mixture cools, pour a little jelly, coloured with cochineal, into a plain round tin.

When it is set, place a jam-pot, or a smaller tin, on it, and pour some jelly round the sides.

When it is quite firm, pour some boiling water into the jam-pot, or tin, and remove it quickly.

When the custard and cakes are cold, but not set, add the essence, and pour into the mould.

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

Pease Pudding.

_Ingredients_--1 pint of split peas.

Pepper and salt.

_Method._--Soak the peas overnight.

Tie them in a bag or cloth, leaving room for them to swell.

Cook them with the meat with which they are to be served.

Then drain them in a colander.

Mash them with pepper and salt, and press them into a shape in a vegetable-dish.