Part 95 (1/2)

Cover them with sponge cakes.

Soak them with the sherry and brandy, and cover with the custard.

Whip the cream very stiffly with the sugar.

Drain it on a sieve.

Before serving, heap the whip on the top of the trifle.

Decorate it with chopped pistachios, and hundreds and thousands.

Apple Flummery.

_Ingredients_--2 lb. of apples.

The rind and juice of a small lemon.

5 oz. of sugar.

pint of water.

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

pint of cream.

Cochineal.

_Method._--Cut up the apples, and stew them with the sugar, lemon, and water, until tender.

Rub them through a hair sieve.

While the apples are cooking, soak the gelatine in the cream.

Then stir over the fire until the gelatine is quite dissolved.

Add the cream and gelatine to the apple pulp, and beat all well together.

Colour with cochineal, and pour into a wetted mould.

When firm, dip for a second or two into very hot water, and then turn on to a gla.s.s dish.

Apple Cream.

_Ingredients_--2 lb. of apples.

lb. of sugar.

1 gla.s.s of port wine.

The rind of a lemon.

pint of water.

pint of cream or milk.

Cochineal.

_Method._--Wash the apples, and cut them into pieces.

Put them into a stewpan with the lemon rind, sugar, wine, and water.