Part 93 (1/2)

Stone Cream.

_Ingredients_--1 pint of double cream.

2 winegla.s.ses of sherry.

Juice of a lemon.

lb. of castor sugar.

1 gill of milk.

1 oz. of Nelson's or Swinbourne's opaque gelatine.

A little almond flavouring.

_Method._--Soak the gelatine in the milk with the sugar.

Beat the cream up stiffly.

Melt the gelatine; add to it the sherry, lemon juice, and flavouring.

Stir it quickly into the beaten cream.

Pour it into a wetted mould.

When set, dip it into very hot water for a second, and turn it carefully on to a gla.s.s dish.

Lemon Sponge.

_Ingredients_-- oz. packet of gelatine.

1 pint of cold water.

lb. of lump sugar.

The thin rind and juice of two lemons.

The whites of 3 eggs.

_Method._--Soak the gelatine in the water with the rind of the lemon for one hour.

Add the sugar and dissolve it over the fire.

Stir and simmer it for a few minutes.

Strain into a basin and add the lemon juice.

When it begins to set, beat in the whites of the eggs, whipped to a very stiff froth.

Whisk until the whole mixture is light and spongy.

Then heap it on a gla.s.s dish.

A little of it may be coloured a pale pink with cochineal; and as a decoration, a few pistachio kernels, blanched and chopped, can be sprinkled over the sponge.

Floating Island.

_Ingredients_--A round sponge-cake.

1 pint of custard (_see_ Boiled Custard).