Part 92 (1/2)

When the custard is cool, beat it into the cream, and pour at once into a wetted mould.

If liked, it may be put into a border mould, and served with whipped cream in the middle.

Blancmange.

_Ingredients_--1 oz. packet of Swinbourne's isingla.s.s.

1 pint of milk.

1 pint of cream.

3 or 4 oz. castor sugar.

Flavouring essence.

_Method._--Soak the isingla.s.s in the milk; add the sugar and stir over the fire until both are dissolved.

Then pour in the cream; stir occasionally until cold.

Add the flavouring essence and pour it into a wetted mould.

Note.--A _blancmange_ may be made economically by using less cream and more milk, or using milk only. If it is not stirred until cold, the cream and milk will separate.

Vanilla Cream.

Make a thick cream as for Charlotte Russe, and flavour with vanilla.

Gateau aux Pommes.

_Ingredients_--2 lb. apples.

3 oz. moist sugar.

1 lemon.

oz. packet of Swinbourne's or Nelson's gelatine.

pint of water.

A few drops of cochineal.

_Method._--Soak the gelatine in half the water.

Wash and slice the apples.

Put them in a stewpan with the sugar and thin lemon rind and juice and remainder of the water.

Stew until soft, then rub through a _hair_ sieve.

Melt the gelatine; mix it thoroughly with the apples.

Colour with cochineal, and pour the mixture into a wetted mould.

Note.--This sweet looks very nice when it is made in a border mould.

It is then served with whipped cream or white of egg in the middle.